| 6 oz | pork belly / bacon |
| 3 lbs | lean stew beef (in bite-sized pieces) |
| 3 cups | red wine (young & full-bodied) |
| 3 cups | beef stock |
| 3½ tbsp | olive oil |
| 3½ tbsp | butter |
| 20 | small white onions |
| 1 | yellow onion (chopped) |
| 1 tbsp | tomato paste |
| 2 cloves | garlic (minced) |
| ½ tsp | thyme |
| 1 | bay leaf (crumbled) |
| 1 | herb bouquet (4 parsley sprigs, ½ bay leaf, ¼ tsp thyme) |
| 1 lb | mushrooms (quartered) |
| 2 tbsp | flour |
| salt & pepper |
| 1 | Preheat oven to 450°F. | |
| 2 | Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6 +cups of water then drain and dry. | 10 min |
| 3 | Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly +browned. Remove to a small bowl with a slotted spoon. | 2-3 min |
| 4 | Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time +and set aside with the lardons. | 10 min |
| 5 | Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables +and discard the excess fat. | 5 min |
| 6 | Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the +cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through. | 8 min |
| 7 | Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic, +herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust +temperature to ensure the liquid is just simmering the entire time. | 3-4 hours |
| 8 | Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet. | 2 min |
| 9 | Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as +evenly as possible, and taking care not to break their skins. | 10 min |
| 10 | Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the +onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions +aside. | 40-50 min |
| 11 | Clean the second skillet and heat remaining olive oil and butter over high heat. Once +foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside. | 4-5 min |
| 12 | Once the meat in the first skillet is tender (from step 7), pour out the content of the +skillet into a sieve, retaining the liquid in a large saucepan. | 1 min |
| 13 | Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the +onions and mushrooms on top. | 1 min |
| 14 | Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the +excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add +stock if the sauce is too thick, continue simmering if too thin. | 15 min |
| 15 | Pour the sauce over the meat, onions, and mushrooms in the first skillet. | 1 min |
| 6 oz | pork belly / bacon |
| 3 lbs | lean stew beef (in bite-sized pieces) |
| 3 cups | red wine (young & full-bodied) |
| 3 cups | beef stock |
| 3½ tbsp | olive oil |
| 3½ tbsp | butter |
| 20 | small white onions |
| 1 | yellow onion (chopped) |
| 1 tbsp | tomato paste |
| 2 cloves | garlic (minced) |
| ½ tsp | thyme |
| 1 | bay leaf (crumbled) |
| 1 | herb bouquet (4 parsley sprigs, ½ bay leaf, ¼ tsp thyme) |
| 1 lb | mushrooms (quartered) |
| 2 tbsp | flour |
| salt & pepper |
| 1 | Preheat oven to 450°F. | |
| 2 | Remove the rind from the pork belly & and cut into lardons (sticks ¼" × 1½"). Simmer in 6 +cups of water then drain and dry. | 10 min |
| 3 | Sauté lardons in 1 tbsp of olive oil in a cast-iron skillet over medium heat until lightly +browned. Remove to a small bowl with a slotted spoon. | 2-3 min |
| 4 | Raise heat on cast-iron skillet until almost smoking. Brown the beef a few pieces at a time +and set aside with the lardons. | 10 min |
| 5 | Brown the small onions and mushrooms in the same cast-iron skillet. Set aside the vegetables +and discard the excess fat. | 5 min |
| 6 | Toss the beef and bacon with the flour, ½ tsp salt, and ½ tsp black pepper and add to the +cast-iron skillet. Put in the oven to brown, tossing the meat again half-way through. | 8 min |
| 7 | Stir in the wine and enough beef stock to cover (2-3 cups). Add the tomato paste, garlic, +herbs, and bacon rind. Bring to a simmer, then cover and place in the oven at 325°F. Adjust +temperature to ensure the liquid is just simmering the entire time. | 3-4 hours |
| 8 | Heat 1½ tbsp butter with 1½ tbsp olive oil in a second cast-iron skillet. | 2 min |
| 9 | Add onions and mushrooms and sautée over medium-high heat, taking care to brown the onions as +evenly as possible, and taking care not to break their skins. | 10 min |
| 10 | Add ½ cup of beef stock, salt, black pepper, and the herb bouquet. Cover and simmer until the +onions are tender and the liquid has evaporated. Discard the herb bouquet and set the onions +aside. | 40-50 min |
| 11 | Clean the second skillet and heat remaining olive oil and butter over high heat. Once +foaming butter begins to subside, add the mushrooms. Cook until browned lightly and set aside. | 4-5 min |
| 12 | Once the meat in the first skillet is tender (from step 7), pour out the content of the +skillet into a sieve, retaining the liquid in a large saucepan. | 1 min |
| 13 | Rinse the first cast-iron skillet and return the meat and lardons to it. Distribute the +onions and mushrooms on top. | 1 min |
| 14 | Skim the fat off the retained liquid in the saucepan. Simmer while continuing to skim off the +excess fat as it rises until you have a sauce thick enough to cover the back of a spoon. Add +stock if the sauce is too thick, continue simmering if too thin. | 15 min |
| 15 | Pour the sauce over the meat, onions, and mushrooms in the first skillet. | 1 min |
| 6 tbsp | olive oil |
| 1 | egg |
| 1 tsp | anchovy paste |
| 5 tsp | garlic (minced) |
| 2 tsp | lemon juice |
| 2 heads | romaine lettuce |
| ⅓ cup | parmesan cheese |
| 1 | Add the olive oil, egg, lemon juice, garlic, and anchovy paste to a large bowl and beat until +smooth and evenly mixed. | 3 min |
| 2 | Place the dressing the refrigerator to chill. | 30 min |
| 3 | Roll the bowl around on its sides to spread the dressing evenly across the inner surface. | 1 min |
| 4 | Pluck the leaves off the lettuce and tear into bite-sized pieces depositing them in the bowl. | 3 min |
| 5 | Toss the salad throughly, making sure to cover all the lettuce evenly with the dressing. | 1 min |
| 6 | Sprinkle the cheese over the salad. | 1 min |
| 3 6½ oz cans | minced clams |
| 1 cup | onion (chopped) |
| 1 cup | celery (diced) |
| 1 cups | potatoes (cubed) |
| 1 cup | carrots (diced) |
| ¾ cup | butter |
| ¾ cup | all-purpose flour |
| 1 qt | half-n-half |
| 2 tbsp | red wine vinegar |
| 1½ tsp | salt |
| 1 tsp | black pepper |
| 1 | Drain liquid from clams into a large skillet with the carrots, onions, celery, potatoes. Add +water to cover, and cook over medium heat until tender. | 20 min |
| 2 | Melt the butter in a large, heavy saucepan over medium heat. | 2 min |
| 3 | Whisk in the flour until smooth. Whisk in cream until smooth. | 2 min |
| 4 | Add vegetables and heat, but do not boil. | 10 min |
| 5 | Remove heat and stir in clams, vinegar, salt and pepper. | 1 min |
| 5-10 lb | prime rib roast (1 rib / 2 people) |
| 10 cloves | garlic (minced) |
| 2 tbsp | olive oil |
| 2 tsp | salt |
| 2 tsp | black pepper |
| 2 tsp | thyme |
| 1 | Mix the garlic, salt, pepper, olive oil and thyme together in a small mixing bowl. | 2 min |
| 2 | Place the meat in a roasting pan and cover with the marinade. Leave out on the counter until +it is room temperature. Preheat the oven to 500°F. | < 1 hour |
| 3 | Add about ½" of water to the bottom of the roasting pan and place in the oven. | 20 min |
| 4 | Turn the oven down to 325°F and cover the roasting pan with foil. Cook until the roast reaches +130°F in the center. | 45-75 min |
| 5 | Let the roast rest outside the oven before serving. | 10 min |
Caldo Verde
Cream of Spinach Soup
Curry Butternut Squash & Apple Soup
Winter Lentil Soup
Beef Bourguignon
Chicken Cordon Bleu
Chicken Pot Pie
Chicken Breasts with Caper Cream Sauce
Chole
Kielbasa and Cabbage
Kofta Kebabs
Lemon Chicken with Mushroom Sauce
Ratatouille
Roast Leg of Lamb with Rosemary
Shrimp with Sweet Potatoes and Bacon
Sloppy Joe Sandwiches
Bok Choy with Garlic
Bourbon Glazed Carrots
Creamed Spinach
Garlic Broccoli
Hummus
Sweet Potatoes with Honey and Rosemary
TzatzikiCaldo Verde
Clam ChowderCream of Spinach SoupCurry Butternut Squash & Apple SoupWinter Lentil Soup
Caesar Salad
Ruth's Chris Chopped SaladBeef BourguignonChicken Cordon BleuChicken Pot PieChicken Breasts with Caper Cream SauceChole
Garlic Prime RibKielbasa and CabbageKofta KebabsLemon Chicken with Mushroom SauceRatatouilleRoast Leg of Lamb with RosemaryShrimp with Sweet Potatoes and BaconSloppy Joe SandwichesBok Choy with GarlicBourbon Glazed CarrotsCreamed SpinachGarlic BroccoliHummusSweet Potatoes with Honey and RosemaryTzatziki
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+| 5 lbs | leg of lamb |
| 2 tbsp | dijon mustard |
| ¼ cup | honey |
| 1 tsp | black pepper |
| 1 tsp | coarse sea salt |
| 3 cloves | garlic |
| 1 tsp | lemon zest |
| 2 tbsp | rosemary (fresh, chopped) |
| 1 | Combine honey, mustard, rosemary, black pepper, lemon zest, and garlic in a small bowl. Mix +well and apply to the lamb. Leave in refrigerator to marinade. | overnight |
| 2 | Preheat over to 450°F | 10 min |
| 3 | Place lamb in a roasting pan, sprinkle with salt, and place in the oven to cook. | 20 min |
| 4 | Reduce the heat to 400°F and cook until internal temperature reaches 140°F. | 55-60 min |
| 5 | Allow the roast to rest on the counter before carving. | 10 min |
| 8 cups | iceberg lettuce (sliced thin) |
| 1 cup | spinach (sliced thin) |
| ⅓ cup | red onion (diced) |
| ½ cup | green olives (minced) |
| 6 oz | white mushrooms (quartered) |
| 4 | eggs (hard boiled, sliced) |
| ½ lb | bacon (cooked & crumbled) |
| 1 × 14 oz can | hearts of palm (chilled) |
| 1 cup | crumbled bleu cheese |
| ½ cup | croutons |
| 10 | cherry tomatoes (halved) |
| ½ cup | crispy fried onions |
| ¼ cup | basil leaves |
| 4-5 tbsp | lemon juice |
| (to taste) | salt |
| (to taste) | garlic powder |
| 1 | In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions, +olives, mushrooms, hearts of palm, eggs & bacon | 2 min |
| 2 | Top with the crispy onions, crumbled bleu cheese, and croutons | 1 min |
| 3 | Just before serving, top with a small amount of dressing. Serve the remainder of dressing on +the side. |
| 1 | Place all ingredients in a blender and purée on high. | 1 min |
| 2 | Allow the dressing to set in the refrigerator. | overnight |