Brown beef stock, by julia child

Ingredients

3-4 lbs meaty raw beef bones
2 each: large carrots, onions, and celery ribs, chopped
6 or more quarts cold water
a large size herb bouquet plus 4 allspice berries and 6 peppercorns
2 large cloves unpeeled garlic, smashed

1 1/2 tsp salt, plus more as needed later

How to prepare

The bones to choose: raw beef bones, some of them meaty, are what you want here, such as shank, the neck, the knuckle; leg bones. An oxtail will give extra flavor and pleasantly slightly gelatinous texture. Preheat the oven to 450 f. Arrange the bones and 1/2 cup each of the chopped vegetables in the roasting pan and brown, turning and basting with accumulated fat several times until they are walnut brown. Put bones and vegetables into the pot (an 8 qt. Or so ); pour out and discard accumulated fat. Pour 2 cups of the water into the pan and bring to the boil over moderately high heat; and de glaze, then pour the liquid over the browned bones in the pot. Add the herb bouquet to the kettle and the rest of the vegetables listed with enough of the water to cover the ingredients by 2″. Bring to the simmer on top of the stove; skim off and discard gray scum that will collect on the surface for several minutes. Add 1 1/2 tsp salt. Cover loosely, and maintain at the slow simmer, skimming off fat and scum occasionally, and adding a little boiling water if the liquid has evaporated below the surface of the ingredients. Simmer until you feel the bones have given their all. Strain the stock through a colander into a bowl, pressing juices out of the ingredients. Degrease the stock and season lightly to taste. Strain again, this time through a fine meshed sieve into a clean pan or container. May be prepared in advance; chill uncovered, then cover and refrigerate or freeze.

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Julia’s favorite stew

Ingredients

5 lb boneless chuck steak, cut into 1″ cubes
1 large onion, sliced
6 cloves garlic, crushed and peeled
6 bay leaves
a few springs fresh thyme
1 large carrot, sliced

1 large tomato, chunked
1/2 bottle red wine
olive oil
chicken or beef stock
one cup red wine

How to prepare

In a large flat container, marinate the beef with the onion, garlic, bay leaves, thyme, carrot, tomato and wine with a big dollop of olive oil for a”morning”. Remove the beef from the marinade, dry the beef with paper towels, salt and pepper the beef and brown it, a few pieces at a time over high heat in a film of olive oil. When all the beef is nicely browned, place in a large oven proof casserole and bring to a simmer with a cup of red wine and enough stock to just cover the meat. Place in a 325 oven to simmer for three hours, basting occasionally with the juices until tender. Drain the liquid, degrease the juice, and then stir it back into the casserole along with a bouquet of steamed carrots, turnips, and potatoes. Serve with a loaf of country bread and several bottles of excellent red wine. You can, of course, vary the ingredients of the stew to include mushrooms, tomatoes, whatever, but the basic technique of marinating the meat makes for a tender, well flavored beef.

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Herbed lemon chicken

Ingredients

10 oz skinless boneless chicken breasts ,cut into 1/4″ thick slices
1 egg white, beaten
3 tbsp plain dried bread crumbs
1/4 tsp dried thyme leaves
1/4 tsp dried oregano leaves
1/4 tsp salt
1/4 tsp black pepper
2 tsp unsalted butter
2 tsp peanut oil
1/2 cup low-sodium chicken broth
2 tbsp (1 fl. Oz.) Dry white wine
2 tbsp fresh lemon juice
1 tbsp rinsed drained capers
1 tbsp minced fresh flat-leaf
Parsley
Lemon slices to garnish

How to prepare

In med bowl, combine chicken and egg white, tossing well to coat thoroughly; set aside.
In gallon-size sealable plastic bag, combine bread crumbs, thyme, oregano, salt and pepper; seal bag and shake to blend. Add 1 chicken slice; seal bag and shake to coat. Place coated chicken slice on lg plate; repeat, using remaining chicken slices. In lg skillet, heat butter and oil; when foam subsides, add coated chicken slices. Cook 1 minute on each side, until golden brown and cooked through. Transfer chicken to serving platter; keep warm. To same skillet, add broth, wine, lemon juice and capers; cook over medium-high heat 2-3 minutes, until reduced to about 1/2 cup. Stir in parsley; pour mixture over chicken. Serve garnished with lemon slices.

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Greek lemon baste for chicken

Ingredients

1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, minced
grated zest of 1 lemon
2 tbsp chopped parsley
1 tsp dried oregano, or 1 tbsp chopped fresh oregano

Salt and freshly ground black pepper, to taste

How to prepare

Combine all ingredients. Makes 3/4 cup. Enough for 3 lb of chicken.
To use: brush on skinned chicken pieces, quarters or halves and let marinate 30 minutes to 1 hour before grilling.

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Khubuz – pocket

Ingredients

5 lb unbleached flour
1 pkg. Dry yeast
2 tbsp salt
8 cups luke warm water

How to prepare

1) combine flour and salt in a mixing bowl.
2) in another bowl, dissolve the yeast in water let rest for 5 minutes in a warm place.
3) in a large bowl add flour/salt , in the center create a well and slowly pour in the yeast mixture.
4) kneed the dough for about 20 min. Or until the dough is smooth, soft and elastic.
5) form dough into a ball, lightly cover with olive oil and place in a lightly oiled bowl and let raise in a warm place, with a towel draped over the bowl for 45-60 min. Or until dough doubles in size.
6) on a lightly floured surface, punch down dough and divide into 4

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Applewood smoked loin of pork

Ingredients

Brine:
2 qts water
1/2 cup kosher salt
11/4 cup sugar
3 bay leaves
1 tbsp finely chopped garlic
3-lb boneless center-cut pork loin roast
2 tbsp minced fresh shallots
1 tbsp whole allspice berries
1 tbsp hot pepper sauce

How to prepare

To make the brine:
In a lg saucepan combine the water, kosher salt, sugar, bay leaves, garlic, shallots, allspice, and hot pepper sauce and bring to a boil over high heat turn off the heat and cool oompletely submerge the pork loin in the brine, cover the saucepan, and refrigerate for a minimum of 16 hours and a maximum of 24 hours remove the pork loin from the brine, rinse under cold water, and pat dry the loin may be refrigerated, well wrapped, until ready to smoke, up to 1 day

To smoke the pork loin:
Place the brined pork loin on the top shelf of smoker follow the instructions included with the smoker and begin smoking the pork loin using the first of 3 pans of applewood chunks total rotate pans as directed when the smoking process is complete, immediately remove the smoked pork loin from the smoker the pork loin is not cooked during the smoking process and therefore must be roasted in the oven or wrapped in foil and refrigerated (the pork loin should be cooked the same day it is smoked )

To roast the pork loin:
Preheat theooven to 375f put the smoked pork loin in a roasting pan and roast for 45 mins, or until the meat has an internal temperature of 155

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Falafel – deep fried chick pea balls

Ingredients

1/2 cup burghul wheat (fine)
1 1/2 cups torn pocket bread
2 cups canned chick peas drained (garbanzo beans)
1/4 cup fresh lemon juice
2 tsp garlic, minced
1 tbsp cilantro, minced

1/2 tsp red pepper flakes
1 tsp ground cumin
1 tsp salt
1 tsp pepper
oil for frying(peanut oil works well)

How to prepare

1) in a deep plate, add wheat and spread out evenly, then add enough water to cover. Let soak until soft, then drain. Set aside.
2) soak torn bread in water, until moistened, then squeeze as much water as possible out of bread. Set aside.
3) in a food processor combine remaining ingredients, process until smooth. Then add wheat & bread and process until well incorporated.
4) let mixture rest for a half hour, then form 1″ balls
5) in a electric skillet set at 400

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Spanish pork chop dinner

Ingredients

4 pork chops, trimmed of fat
1 tbsp oil
1 tsp salt
1 tsp chili powder
1/4 tsp black pepper
3/4 cup long grain rice
1/2 cup chopped onion

1/4 cup chopped green peppers
1 can whole tomatoes
5 green peppers rings
1/2 cup grated cheddar cheese

How to prepare

1. In large dutch oven, slowly brown the chops in heated oil. Drain off excess oil.
2. Sprinkle chops with salt, chili powder and black pepper.
3. Add rice, onions and chopped green peppers.
4. Pour in tomatoes with liquid, breaking tomatoes into pieces with a wooden spoon.
5. Cover and bring to boiling over high heat. Reduce heat and simmer 35 to 40 minutes, stirring occasionally.
6. Add pepper rings and cook 2 minutes longer or until rice and meat are tender. Sprinkle with cheese.
7. Transfer to serving platter, arranging chops and pepper rings over the top. You may use precooked rice if you wish, adding it during the last 10 minutes of cooking.

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Kreatopita therini – summery meat pie

Ingredients

4 scallions; chopped
3 tbsp butter or oil
1 lb veal, beef or lamb (ground)
4 sm zucchini; scrubbed, cubed
1 sm eggplant; cubed
1 cup canned tomatoes; drained
1/4 cup chopped fresh parsley
salt & freshly ground pepper

1/2 tsp ground coriander or allspice
1 tsp dried oregano
1 cup grated cheese (mizithra ingredient:)
bread crumbs, if necessary
10 commercial filo sheets
6 tbsp butter; melted

How to prepare

Saut

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