| 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 |
Caldo Verde
Clam Chowder
Cream of Spinach Soup
Curry Butternut Squash & Apple Soup
Winter Lentil Soup
Caesar Salad
Ruth's Chris Chopped Salad
Beef Bourguignon
Chicken Cordon Bleu
Chicken Pot Pie
Chicken Breasts with Caper Cream Sauce
Chole
Garlic Prime Rib
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
Tzatziki
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+Caldo VerdeClam ChowderCream of Spinach SoupCurry Butternut Squash & Apple SoupWinter Lentil SoupCaesar SaladRuth's Chris Chopped SaladBeef BourguignonChicken Cordon BleuChicken Pot PieChicken Breasts with Caper Cream SauceCholeGarlic 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 BroccoliHummus
Pommes PuréeSweet Potatoes with Honey and RosemaryTzatziki
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+| 2 lb | Yukon Gold potatoes |
| 20 tbsp | butter (unsalted) |
| 1⅓ cups | whole milk (+ a little extra) |
| 2 tsp | salt |
| 1 | Peel and chop potatoes into 1" cubes. Rinse and set aside to drain. | 10 min |
| 2 | Heat the butter, milk, and salt in a large saucepan over medium heat until the butter is melted. | 5 min |
| 3 | Add the potatoes and increase the heat to a very low simmer. Cover, and allow the potatoes +to cook until very soft all the way through. | 20 min |
| 4 | Drain the potatoes while retaining the liquid. | 1 min |
| 5 | Clean the saucepan to remove any scum from cooking. | 1 min |
| 6 | Return the liquid to the saucepan over very low heat. | 1 min |
| 7 | Using the purée blade in a food processor, process all the solid potato chunks. | 3 min |
| 8 | Recombine the puréed potatoes with the warm liquid in the saucepan adding just enough milk to +create make them almost pourable (like thick pudding) and bring back to temperature. | 5 min |
| 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 |