FARMER RICK RECIPES

Steps:

• Arrange a rack in center of oven; preheat to 425°. Heat milk, butter, salt, and ¼ cup water in a large saucepan over medium-high, stirring occasionally, until butter is melted and mixture begins to boil, about 4 minutes. Remove from heat and add flour; vigorously stir with a wooden spoon until dough is dry and shaggy, about 10 seconds. Transfer to the bowl of a stand mixer fitted with the paddle attachment or a large bowl. Let cool 5 minutes.
• Beat mixture on low speed just until dough starts to come together, about 30 seconds (alternatively, vigorously stir with a wooden spoon). Add eggs, one at a time, and continue to beat on low speed until incorporated (dough will look broken at first, then come together). Continue to beat on low speed until dough is smooth, sticky, and somewhat stretchy; do not overbeat or dough will lose its stretch. Add farmer cheese and Parmesan and beat on low speed until evenly distributed.
• Using a 1⅓-oz. ice cream scoop, portion dough and transfer to a parchment-lined rimmed baking sheet, spacing about 2" apart (alternatively, form dough into ping pong ball-sized pieces with your hands).
• Bake 5 minutes, then reduce oven temperature to 350° and continue to bake until pão are very light brown, with some darker brown speckles all over (that’s the cheese), and sound hollow when tapped on the bottom, 20−25 minutes. Let cool 10 minutes before serving.

Steps:

• Put the beans in a large ovenproof pan or casserole and add enough cold water to just cover them. Bring to the boil and skim off any foam that appears on the top, then boil fiercely for 20 minutes. Turn down the heat and simmer for a further 40 minutes.
• Preheat the oven to 150C/130C Fan/Gas 2.
• Heat a frying pan over a medium heat, add the pork and bacon and dry fry until the fat starts to render and the meat has browned. Add this to the casserole with the beans. Fry the onion in the same pan until softened and starting to caramelise, then add this too. Deglaze the pan with the wine, sherry or bourbon, if using, or a little water, scraping up any brown bits. Pour this into the casserole.
• Tie the cloves, mace, bay and thyme into a piece of muslin, and drop into the casserole. Stir in the tomatoes, black treacle and mustard. Add the Tabasco and Worcestershire sauce, if using, and season well with salt and pepper.
• Cover the casserole and place in the oven for 3 hours, then remove the lid and cook for a further 1 hour. The beans should be very tender and the sauce nicely thickened. Remove the muslin bag before serving.