PICADILLO RECIPE - NYT COOKING
Picadillo is one of the great dishes of the Cuban diaspora: a soft, fragrant stew of ground beef and tomatoes, with raisins added for sweetness and olives for salt. Versions of it exist across the Caribbean and into Latin America. This one, based loosely on a recipe that Nitza Villapol published in her cookbook “Cocina Criolla,” in 1954, and helped immeasurably by the advice of the Cuban-American food writer Betty Cortina, combines ground beef with intensely seasoned dried Spanish chorizo in a sofrito of onions, garlic and tomatoes, and scents it with red-wine vinegar, cinnamon and cumin, along with bay leaves and pinches of ground cloves and nutmeg. “Everyone who is of Cuban descent has a recipe for it,” Ms. Cortina said, “and each one of those is the most authentic. It’s a comfort food, probably the most consummate example of one in Cuban cuisine.”
Provided by Sam Sifton
Total Time 1 hours
Yield 6 servings
Number Of Ingredients 15
Steps:
- Put the olive oil in a large, heavy pan set over a medium-high flame, and heat until it begins to shimmer. Add onions, chorizo and garlic, stir to combine and cook until the onions have started to soften, approximately 10 minutes.
- Add the ground beef, and allow it to brown, crumbling the meat with a fork as it does. Season to taste with salt and black pepper.
- Add tomatoes, vinegar, cinnamon, cumin, bay leaves, cloves and nutmeg and stir to combine. Lower the heat, and let the stew simmer, covered, for approximately 30 minutes.
- Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
Nutrition Facts : @context http//schema.org, Calories 472, UnsaturatedFatContent 18 grams, CarbohydrateContent 22 grams, FatContent 33 grams, FiberContent 4 grams, ProteinContent 24 grams, SaturatedFatContent 11 grams, SodiumContent 653 milligrams, SugarContent 13 grams, TransFatContent 1 gram
LASAGNA RECIPE - NYT COOKING
In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors. “If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making.”
Provided by Regina Schrambling
Total Time 4 hours
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
- Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
- Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
- In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
- Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
- Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
Nutrition Facts : @context http//schema.org, Calories 1085, UnsaturatedFatContent 43 grams, CarbohydrateContent 43 grams, FatContent 77 grams, FiberContent 3 grams, ProteinContent 50 grams, SaturatedFatContent 28 grams, SodiumContent 1335 milligrams, SugarContent 7 grams, TransFatContent 0 grams
More about "carne guisada de res recipes"
PICADILLO RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine cuban
Calories 472 per serving
- Uncover the pan, and add the raisins and the olives. Allow the stew to cook for another 15 minutes or so, then serve, accompanied by white rice.
LASAGNA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 4 hours
Cuisine italian
Calories 1085 per serving
- Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.
CARNE GUISADA RECIPE (MEXICAN STYLE) - KITCHEN GIDGET
From kitchengidget.com
TROPICAL LLAMA
From tropicalllama.com
45 CENAS FáCILES CON CARNE PICADA PARA SACARTE DE APUROS
From msn.com
ROPA VIEJA (AKA CUBAN STYLE SHREDDED BEEF) - CLOSET COOKING
From closetcooking.com
HOW TO COOK THE PERFECT FLUFFY WHITE RICE ON THE STOVE - A ...
From asimpletweak.com
100 RECETAS DE COMIDA MEXICANA QUE DEBES PROBAR ANTES DE ...
From comedera.com
TACO - WIKIPEDIA
From en.m.wikipedia.org
GUATEMALAN CUISINE - WIKIPEDIA
From en.m.wikipedia.org
GUATEMALAN CUISINE - WIKIPEDIA
From en.m.wikipedia.org
TAMAL - WIKIPEDIA, LA ENCICLOPEDIA LIBRE
From es.m.wikipedia.org
RESUMEN. SOCIOECONóMICO, MEDELLíN, CEREAL BáSICO EN LOS ...
From 1library.co
DéCèS ET ESPéRANCE DE VIE EN FRANCE (DE 1970 à AUJOURD'HUI)
From deces.politologue.com
CARNE GUISADA RECIPE (MEXICAN STYLE) - KITCHEN GIDGET
From kitchengidget.com
TROPICAL LLAMA
From tropicalllama.com
45 CENAS FáCILES CON CARNE PICADA PARA SACARTE DE APUROS
From msn.com
ROPA VIEJA (AKA CUBAN STYLE SHREDDED BEEF) - CLOSET COOKING
From closetcooking.com
HOW TO COOK THE PERFECT FLUFFY WHITE RICE ON THE STOVE - A ...
From asimpletweak.com
100 RECETAS DE COMIDA MEXICANA QUE DEBES PROBAR ANTES DE ...
From comedera.com
TACO - WIKIPEDIA
From en.m.wikipedia.org
GUATEMALAN CUISINE - WIKIPEDIA
From en.m.wikipedia.org
TAMAL - WIKIPEDIA, LA ENCICLOPEDIA LIBRE
From es.m.wikipedia.org
RESUMEN. SOCIOECONóMICO, MEDELLíN, CEREAL BáSICO EN LOS ...
From 1library.co
DéCèS ET ESPéRANCE DE VIE EN FRANCE (DE 1970 à AUJOURD'HUI)
From deces.politologue.com