Milk Street: Tuscan Beef And Black Pepper Stew (Peposo Alla Fornacina)

 6 to 7 pounds boneless beef chuck roast, well trimmed and cut into 2-inch Chunks

Kosher salt and coarsely ground black pepper

2 Tablespoons c extra-virgin olive oil

1 Large yellow onion, halved and thinly sliced

12 Medium garlic cloves, peeled

3 Tablespoons tomato paste

2 Sprigs rosemary, plus 1 tablespoon minced fresh rosemary

2 Cups dry red wine

DIRECTIONS

Heat the oven to 325°F with a rack in the lower-middle position. Place the beef in a large bowl, sprinkle with 1½ teaspoons salt and 2 tablespoons pepper, then toss.

 In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and garlic and cook, stirring, until the onion is lightly browned, 7 to 9 minutes. Add the tomato paste and cook, stirring, until the paste begins to brown, 3 to 5 minutes. Nestle the beef and rosemary sprigs in the onion mixture, cover and transfer to the oven. Cook for 2 hours.

Remove the pot from the oven. Stir, then return to the oven uncovered. Cook until a knife inserted into a piece of beef meets no resistance, another 1 to 1½ hours.

Using a slotted spoon, transfer the meat to a medium bowl. Set a ‚ne mesh strainer over a fat separator or a medium bowl. Pour the meat juices into the strainer and press on the solids to push them through the strainer; discard any solids left behind.

 Pour the wine into the now-empty pot and bring to a boil over medium-high, scraping up any browned bits. Reduce to medium and simmer until the wine is syrupy and reduced to 1 cup, 5 to 7 minutes.

Meanwhile, if you strained the meat juices into a bowl, use a spoon to skim off and discard the fat from the surface.

 Pour the defatted meat juices into the pot. Bring to a simmer over medium-high and cook, stirring occasionally, until thickened to the consistency of heavy cream, 5 to 7 minutes. Return the beef to the pot, add the minced rosemary and stir gently. Bring to a gentle simmer and cook, stirring occasionally, until the meat is heated, about 5 minutes. Stir in 2 teaspoons pepper, then taste and season with salt.

Recommended to serve with Polenta.

Panetone Recipe

 

Vega

400 g buttermilk

22 g yeast

250 g sourdough starter

400 g bread flour

Mix All Together. Rest for 30 minutes to one hour.

 

Dough

400 g bread flour

265 g egg yolk

200 g sugar

20 g salt

 

orange zest

lemon zest

one vanilla bean

200 g of butter

475 g bourbon -soaked fruit

 

1. Add the eggs flowers and mix. Rest for? Hours?
2.  Mix together for a while.
3.  Add salt sugar vanilla bean and mix together.
4. Add orange and lemon zest and vanilla bean.
5. Mix until shiny and smooth, ribbony and stretchy.
6. Add butter in small amounts.
7. Let relax one minute.
8. Add fruit and mix. Fine gluten film.
9. Bulk fermenting bowl covered with plastic wrap until doubled in size.
10. Spray counter with oil, spray hands with soil and turn out dough.
11. Gently spread into rectangle and fold/stretch.
12. Shape into a ball and cover with the bowl.
13. Repeat steps 11 and 12 twice.
14. Put into mold (800 g) and proof to merely top of mold.
15. Brush top with egg wash, score and place of butter Pat in the middle of the score.
16. Bake at 350° for X minutes.
17. Done when 190°
18. Skewer and turn upside down to cool

"Bittman Bread" Whole Wheat Sourdough Recipe Summary

This is a summary from the Bittman Bread book. I found it very difficult to follow in the book itself, so put this together as a handy cheat sheet. The book still has some great suggestions, detailed instructions, and helpful pictures so I highly recommend it.

1.       Jump Starter: 8 to 12 hours

100 g whole-wheat starter

100 g water

100 g whole-wheat flour

Leave for 8 to 12 hours.

Feed starter.

2. . Dough.

200 g whole-wheat flour

110 g water

Cover and sit for one hour.

 

3. 3.  Season/salt.

Sprinkle with 7 g salt.

Using wet hands, incorporate the salt into the bread. This will take multiple sessions with wet hands each time.

            I think this is too wet. And I think I might cheat and sprinkle on some yeast here, too!                              Alternative is to up my starter game and get it going a few days before attempting this!

Rest 15 to 30 minutes.

 

4. 4.  Fold.

Fold every 30 minutes, four times. Add water as tolerated.

Wetting hands as water.

Pictures of the book show that when the dough appears to be sweating or misty, it has reached its limit.

 

5. 5.    Bake.

                Place pizza steel on bottom rack.

Line pot with parchment paper.

Place dough into the pot and rest for 15 to 30 minutes.

Dust the dough if desired and make a slash.

Move the pot to the oven, one rack up from the steel.

Start oven at 485°, and set the timer for 30 minutes.

At 30 minutes, remove the lid.

Set the timer for 10 minutes and check the bread every 5 to 10 minutes thereafter.

When dark, remove the dough and reduce oven to 400.

Place the dough back into the oven either on the steel or on the rack.

Bread is done at 205 to 210°.

Move to cooling rack.

 Final bread should be about 650 grams.

Pickled Red Onions - Rick Bayless

 Pickled Red Onions - Rick Bayless

INGREDIENTS

2medium (6-ounces each) red onions, sliced about ¼-inch thick Abouta cup of fresh lime juice 1 teaspoon Salt

INSTRUCTIONS

Scoop the onions into a glass or stainless bowl.  Cover with very hot tap water.  (The water should be steaming; if yours isn’t heat it a little on the stove.)  Let stand 20 minutes, then drain. Sprinkle with 1 teaspoon salt.  Cover with the lime juice and lay a plate on top to keep them submerged.  Cover the bowl and refrigerate 3 or 4 hours (or, preferably, overnight).  Scoop the onions into a storage container, cover and store in the refrigerator for up to a month or more.  After a few weeks, the texture of the onions will begin to deteriorate.  

YouTube Video here.

“Spagliato” Granita

“Spagliato” Granita from "The Tucci Table: Cooking With Family and Friends" by Stanley Tucci, Felicity Blunt. Start reading it for free: https://a.co/dCxrf8T

Serves 6

3.5 ounces prosecco

1.5 ounces Campari

3.5 ounces red vermouth

Juice of 4 oranges

1 tablespoon superfine sugar

Negronis are a favorite cocktail of Felicity’s. This light, bright granita with the added lift of prosecco is something we love to serve after a dinner party. Spagliato means “spoiled,” denoting that it is a Negroni made with prosecco instead of gin. Mix all the ingredients together in a shallow glass dish and put it in the freezer. As it freezes, use a fork to break up the ice crystals that start to form on the edges of the container and move them into the center. Ideally, you want to create a mass of snow-like flakes. It should take 3 to 4 hours in all. Don’t forget about it, but don’t let it dominate your day—as long as you fork it up every half hour or so, all will be well.

A KFC Chicken Seasoning Recipe from Glen and Friends Cooking

For the details, including why he doesn't give the proportions, watch his video.

Ingredient list:

Fine Salt

Fine Ground Black Pepper

Coarse Ground Black Pepper

Cracked Black Pepper

Fine Ground White Pepper

Allspice / or / Summer Savoury

Ground Coriander

Ground Ginger

MSG

Rubbed Thyme

Ground Sage 

Rubbed Marjoram

Per Glen:  Of course there is more than just the spice mix; if you want that old school taste, you need to use a low protein flour, dip in an egg and milk wash, and pressure fry in hydrogenated cotton seed oil.

Pecan and Coconut Oatmeal Chocolate Chip Cookies Recipe from The Kitchen Magpie (aka Cowboy Cookies)

I added the weights for ease of preparation. Bar cookie option at bottom.

Ingredients

• 1 cup salted butter
• 1 cup white sugar (200 g)
• 1 cup brown sugar (170 g)
• 2 large eggs
• 1 teaspoon vanilla
• 1 1/4 cups flour (150 g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups flaked coconut (170 g) (I used unsweetened from Indian grocery store to cut the sweetness a bit.)
• 2 1/2 cups large flake oats (225 g)
• 1 1/2 cups chocolate chips (255 g)
• 1 1/2 cups toasted (coarsely chopped) pecans (180 g) (Could increase these a bit if skipping the chocolate chips.)

Instructions

• Preheat the oven to 350°F
• Cream the butter and sugars together with a mixer until light and fluffy. 
• Beat in the eggs, one at a time until combined. Add in the vanilla, mix in.
• Whisk together the flour, salt and baking soda.
• Add the dry ingredients into the wet, mixing thoroughly. Add the oats, combine. 
• Stir (by hand) in the coconut, pecans and chocolate chips until combined. (I did this all with the KitchenAid.)
• Form into balls and place onto baking sheets 2 inches apart. Bake in the 350 degree oven for 10-11 minutes, or until they are golden brown.
• Remove and let cook on the baking sheets for 10 minutes then place onto wire baking racks to cool completely.

Bar cookie option: Spread in 13 x 9 pan lined with parchment, bake at 350 for about 28 minutes. They were still jiggly when they came out but getting golden around edges. 

Nutrition

Calories: 171kcal