Beef stew carbonnade
Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed […]
Mario Batali’s Pizza Dough
¼ cup white wine ¾ cup warm water 2 teaspoons yeast 1 tablespoon honey 1 teaspoon kosher salt 1 tablespoon extra virgin olive oil 3 cups all-purpose flour Method: Combine wine, water and yeast in a large bowl and stir until dissolved. Add the honey, salt and olive oil and mix thoroughly. Start by adding […]
Pepper jelly
8 cups sugar 2 cups cider vinegar 2+ cups peppers: 2 green peppers and the rest jalapenos to make the 2+ cups (seed the jalapenos to make it less hot, but I left all the seeds in and with that much sugar, it was just fine) 1 packet liquid certo Stir sugar and vinegar over medium […]
Tomato paella
3 1/2 cups stock or water1 1/2 pounds ripe tomatoes, cored and cut into thick wedges Salt and freshly ground black pepper 1/4 cup extra virgin olive oil 1 medium onion, minced 1 tablespoon minced garlic 1 tablespoon tomato paste Large pinch saffron threads (optional) 2 teaspoons Spanish pimentón (smoked paprika), or other paprika 2 […]