ROOT VEGETABLE PIE OTTOLENGHI RECIPES
POTATO AND CELERY ROOT GRATIN WITH CAPER BROWN BUTTER ...
This is the perfect side dish to a Sunday roast or winter spread. Cutting the vegetables into batons as opposed to thinly slicing them lends a wonderful texture to the dish, and it looks pretty funky too. If you can’t find celeriac (celery root), then swap it out for an equal amount of Yukon Gold potatoes or similar semi-waxy potatoes. This is the kind of dish that tastes better as it sits, so feel free to serve it at room temperature if you prefer, adding the brown butter just before serving.
Provided by Yotam Ottolenghi
Total Time 2 hours 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the oven to 375 degrees Fahrenheit/180 degrees Celsius.
- Add 2 tablespoons/30 grams of butter and all the oil to a medium (10-inch/26-centimeter) ovenproof sauté pan over medium-high heat. Once melted, add the onions and 1/2 teaspoon salt, turn the heat down to medium-low and cook, stirring occasionally, until onions are softened and have taken on a light coloring, about 15 minutes. Add the garlic and thyme leaves, and cook for another 3 minutes, stirring occasionally, until fragrant. Stir in the miso and wine, and cook until liquid is reduced by half, about 4 more minutes. Remove from the heat.
- In a large bowl, very gently toss together celery root (celeriac), potatoes and flour with 1 1/2 teaspoons salt and a generous grind of pepper. Stir in the onion mixture to coat, then transfer everything back into the skillet, piling the vegetables haphazardly, so that the batons are pointing in different directions. Pour in the stock. Lightly grease a piece of foil with a little oil, then tightly cover the pan (oiled side down) and bake for 1 hour, or until the vegetables have cooked through.
- Remove the foil, and turn the oven temperature up to 450 degrees Fahrenheit/210 degrees Celsius. Sprinkle over the Gruyère and return the dish to the oven for 30 minutes, or until nicely browned on top, rotating the dish halfway. Leave to settle for at least 20 minutes while you make the brown butter (beurre noisette).
- Add the remaining butter and the thyme sprigs to a small saucepan, and place it over medium heat. Once melted, cook for 3 to 5 minutes, stirring occasionally, or until it starts to smell nutty (add more or less time if necessary). Add the capers (carefully, as they might spit) and cook for 4 more minutes, or until they darken and burst. Off the heat, stir 1 tablespoon lemon juice from 1 lemon, chives and another good grind of pepper.
- Pour the caper brown butter all over the top of the gratin and serve warm, with the remaining lemon sliced into wedges to squeeze alongside.
CORNBREAD TAMALE PIE RECIPE - NYT COOKING
This recipe came to The Times in a 2006 magazine article about the 75th anniversary edition of The Joy of Cooking, the soup-to-nuts cookbook found on practically every home cook's shelf since its first publication in 1931. Like many of the book's beloved recipes, this dish is a crowd-pleasing, homespun classic that is incredibly simple to put together. First, make a quick chili of beef, black beans, corn, green pepper and onion seasoned with chile power and cumin. Spread that in a baking dish, top with a simple cornbread batter and pop it into the oven. In about a half hour: tamale pie. Serve with hot sauce, a dollop of sour cream and a few slices of avocado. If you're trying to eat less red meat, ground turkey or chicken would make a fine substitute for the beef.
Provided by Jennifer Steinhauer
Total Time 1 hours
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees. Grease a 3-quart high-sided casserole dish with cooking spray. In a large skillet, saute the beef and onion over medium-high heat until the meat is brown and the onion translucent, about 10 minutes. Then add the beans, corn, tomato sauce, broth, bell pepper (if using), chili powder, cumin, 1 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 15 minutes. Set aside.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder and teaspoon salt. In a small bowl whisk together the egg, milk and oil until combined. Whisk the milk mixture into the flour mixture until combined. Spread the meat mixture into the casserole dish and cover with the corn bread topping. The topping will disappear into the meat mixture but will rise during baking and form a layer of corn bread. Bake until the corn bread is brown, 20 to 25 minutes.
Nutrition Facts : @context http//schema.org, Calories 445, UnsaturatedFatContent 14 grams, CarbohydrateContent 37 grams, FatContent 24 grams, FiberContent 5 grams, ProteinContent 21 grams, SaturatedFatContent 7 grams, SodiumContent 678 milligrams, SugarContent 8 grams, TransFatContent 1 gram
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RICK STEIN BEEF SHORT RIB STEW RECIPE | EASY ONE-POT ...
From thehappyfoodie.co.uk
Heat the oil in a large flameproof casserole dish. Add the ribs and brown them all over, then set them aside. Add the onion, carrots, celery and garlic and cook over a low-medium heat until softened. Put the ribs back in the casserole dish and add the red wine, tomatoes, orange peel, herbs and beef stock. Season with the salt, sugar and peppermix. Bring to a simmer, cover with a well-fitting lid and cook for 2–2½ hours or until the beef is tender and comes away easily from the bone.
Transfer the ribs to a plate and cover them with foil while you finish the sauce. Strain the liquid through a sieve into a bowl, pushing the vegetables down with the back of a ladle to extract as much flavour as possible. Discard the vegetables and herbs. Pour the liquid back into the casserole dish and boil hard until reduced by two-thirds to make a thickened and well-flavoured sauce.
For the vegetable and pancetta garnish, put the baby carrots and shallots in a shallow pan. Add 300ml of water and a tablespoon of butter, then season with the sugar and salt. Cover with a lid and bring to the boil, then simmer until the carrots and shallots are tender. Remove the lid and reduce the liquid to a sticky glaze.
In a separate small pan, fry the mushrooms and the pancetta together in a little butter for a couple of minutes. Add them to the carrots and shallots.
Put the ribs back in the sauce and warm them through for a minute or so, then add the carrots, shallots, mushrooms and pancetta. Serve topped with some chopped parsley.
Dauphinoise potatoes or aligot both make good accompaniments.
To make Rick’s Peppermix, blitz 1 chipotle chilli (seeds removed), 1 pasilla chilli (seeds removed), 2 tbsp black peppercorns, 2 tbsp white peppercorns, 2 tsp Sichuan peppercorns and 1 tbsp salt in a spice grinder and store in a jam jar until required. You only need 1 tsp of peppermix for this recipe.
Tip: It may not look enough but one short rib per person is perfect.
RICK STEIN BEEF SHORT RIB STEW RECIPE | EASY ONE-POT ...
From thehappyfoodie.co.uk
Heat the oil in a large flameproof casserole dish. Add the ribs and brown them all over, then set them aside. Add the onion, carrots, celery and garlic and cook over a low-medium heat until softened. Put the ribs back in the casserole dish and add the red wine, tomatoes, orange peel, herbs and beef stock. Season with the salt, sugar and peppermix. Bring to a simmer, cover with a well-fitting lid and cook for 2–2½ hours or until the beef is tender and comes away easily from the bone.
Transfer the ribs to a plate and cover them with foil while you finish the sauce. Strain the liquid through a sieve into a bowl, pushing the vegetables down with the back of a ladle to extract as much flavour as possible. Discard the vegetables and herbs. Pour the liquid back into the casserole dish and boil hard until reduced by two-thirds to make a thickened and well-flavoured sauce.
For the vegetable and pancetta garnish, put the baby carrots and shallots in a shallow pan. Add 300ml of water and a tablespoon of butter, then season with the sugar and salt. Cover with a lid and bring to the boil, then simmer until the carrots and shallots are tender. Remove the lid and reduce the liquid to a sticky glaze.
In a separate small pan, fry the mushrooms and the pancetta together in a little butter for a couple of minutes. Add them to the carrots and shallots.
Put the ribs back in the sauce and warm them through for a minute or so, then add the carrots, shallots, mushrooms and pancetta. Serve topped with some chopped parsley.
Dauphinoise potatoes or aligot both make good accompaniments.
To make Rick’s Peppermix, blitz 1 chipotle chilli (seeds removed), 1 pasilla chilli (seeds removed), 2 tbsp black peppercorns, 2 tbsp white peppercorns, 2 tsp Sichuan peppercorns and 1 tbsp salt in a spice grinder and store in a jam jar until required. You only need 1 tsp of peppermix for this recipe.
Tip: It may not look enough but one short rib per person is perfect.
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