Megustaelhockey
"I like hockey" in Spanish
- Apr 29, 2011
- 23,434
- 17,571
Hey, since aufheben, Gardner McKay, and I are constantly cooking, I thought it would be fun to see who here is a master in the kitchen (or on the grill). If you have pics, recipes, or stories about food you'd like to share, do it here. If the pics are huge or if the recipes are long, you may wish to put them under a collapse tag like in the example below.
Here is some rigatoni alla Genovese.
[collapse=recipe]Ingredients:
1 boneless beef chuck eye roast (about 1 to 1.25 lbs), cut into 4 pieces and trimmed of large pieces of fat
Kosher salt and pepper
4 ounces pancetta, cut into half-inch pieces
3 ounces salami, cut into half-inch pieces
1 small carrot, peeled and cut into half-inch pieces
1 small celery rib, cut into half-inch pieces
3 pounds onions, halved and cut into one-inch pieces
2 tablespoons tomato paste
1 cup dry white wine, divided
2 tablespoons minced fresh marjoram (or oregano), divided
1 pound pasta (prefer rigatoni)
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
Directions:
Sprinkle beef with 1 teaspoon salt and half a teaspoon of pepper and set aside. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
Process the pancetta and salami in a food processor until ground to a paste, about 30 seconds, scraping down the sides of the bowl as needed. Add carrot and celery and process 30 seconds longer, scraping down the sides of the bowl as needed. Transfer the paste to a Dutch oven and set aside. Do not clean out the processor bowl.
Pulse onions in the food processor in batches until eighth- to quarter-inch pieces form, 8 to 10 pulses per batch. Look out for any huge pieces.
Cook pancetta mixture over medium heat, stirring frequently, until fat is rendered and fond begins to form on bottom of pot, about 5-10 minutes. Add tomato paste and cook, stirring constantly, until browned, about 2-3 minutes.
Stir in 2 cups water, scraping up any browned bits. Stir in onions, season with salt and pepper to taste, and bring to a boil. Stir in half a cup of wine and 1 tablespoon of marjoram.
Add the beef and push into the onions to ensure it is submerged. Transfer to the oven and cook uncovered until the beef is fully tender, 2 to 2.5 hours.
Place the pot on the stove over low heat. Transfer the beef to a carving board. Using two forks, shred the beef into bite-size pieces. Once the meat is shredded, turn the stove up to medium heat and cook the onion sauce, stirring frequently, until it is almost completely dry. This step can take up to 30 minutes, but it's extremely important. Stir in the remaining half cup of wine and cook for two minutes, stirring occasionally.
Stir beef and remaining 1 tablespoon of marjoram into the sauce and season with salt and pepper to taste. Remove from the heat, cover, and keep warm.
Bring 4 quarts of aggressively salted water to a boil in a large pot. Add pasta and cook to one minute shorter than package directions, stirring often. Drain the pasta and add to the warm sauce.
Add Pecorino and stir vigorously over low heat until the sauce is slightly thickened and the pasta is coated and al dente, 1 to 2 minutes.
Serve with extra grated Pecorino.[/collapse]
Here is some rigatoni alla Genovese.
[collapse=recipe]Ingredients:
1 boneless beef chuck eye roast (about 1 to 1.25 lbs), cut into 4 pieces and trimmed of large pieces of fat
Kosher salt and pepper
4 ounces pancetta, cut into half-inch pieces
3 ounces salami, cut into half-inch pieces
1 small carrot, peeled and cut into half-inch pieces
1 small celery rib, cut into half-inch pieces
3 pounds onions, halved and cut into one-inch pieces
2 tablespoons tomato paste
1 cup dry white wine, divided
2 tablespoons minced fresh marjoram (or oregano), divided
1 pound pasta (prefer rigatoni)
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
Directions:
Sprinkle beef with 1 teaspoon salt and half a teaspoon of pepper and set aside. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
Process the pancetta and salami in a food processor until ground to a paste, about 30 seconds, scraping down the sides of the bowl as needed. Add carrot and celery and process 30 seconds longer, scraping down the sides of the bowl as needed. Transfer the paste to a Dutch oven and set aside. Do not clean out the processor bowl.
Pulse onions in the food processor in batches until eighth- to quarter-inch pieces form, 8 to 10 pulses per batch. Look out for any huge pieces.
Cook pancetta mixture over medium heat, stirring frequently, until fat is rendered and fond begins to form on bottom of pot, about 5-10 minutes. Add tomato paste and cook, stirring constantly, until browned, about 2-3 minutes.
Stir in 2 cups water, scraping up any browned bits. Stir in onions, season with salt and pepper to taste, and bring to a boil. Stir in half a cup of wine and 1 tablespoon of marjoram.
Add the beef and push into the onions to ensure it is submerged. Transfer to the oven and cook uncovered until the beef is fully tender, 2 to 2.5 hours.
Place the pot on the stove over low heat. Transfer the beef to a carving board. Using two forks, shred the beef into bite-size pieces. Once the meat is shredded, turn the stove up to medium heat and cook the onion sauce, stirring frequently, until it is almost completely dry. This step can take up to 30 minutes, but it's extremely important. Stir in the remaining half cup of wine and cook for two minutes, stirring occasionally.
Stir beef and remaining 1 tablespoon of marjoram into the sauce and season with salt and pepper to taste. Remove from the heat, cover, and keep warm.
Bring 4 quarts of aggressively salted water to a boil in a large pot. Add pasta and cook to one minute shorter than package directions, stirring often. Drain the pasta and add to the warm sauce.
Add Pecorino and stir vigorously over low heat until the sauce is slightly thickened and the pasta is coated and al dente, 1 to 2 minutes.
Serve with extra grated Pecorino.[/collapse]
