Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: Heat olive oil over high heat in a dutch oven. Salt and pepper the chuck roast and sear on both sides. Make sure to sear well—this will improve the flavor of your roast.
Step 3: Remove the roast and add onion, rosemary and thyme to the dutch oven, cooking for approximately 5 minutes. Add the wine, broth and bay leaves to deglaze the pan.
Step 4: Add the roast back to the pan. Cover the dutch oven, place into the oven for 2 hours.
Step 5: Remove the dutch oven and add the carrots and potatoes to the broth. Submerge the vegetables into the liquid as much as possible. Put back into the oven and cook until the roast and vegetables are tender—approximately 30 minutes.
Step 6: Remove the roast and vegetables from the dutch oven and cover with foil to maintain their temperature. Discard the rosemary and thyme stems and the bay leaves. Place the dutch oven on a high-heat burner and reduce the broth until it is thickened. Be careful not to over-reduce the sauce—it will be too salty.
Step 7: Serve the pot roast and vegetables with a watercress salad tossed with a lemon vinaigrette.
Blanquette de veau, a classic french dish, is a veal stew in a rich, velvety white cream sauce. I had this dish on a recent trip to France and I just had to try to make it when I returned home. Although veal shoulder is not readily available at the grocery stores in my area, I was lucky enough one Sunday to find it at a local grocery store. There are many steps in this Julia Child recipe, but it is fairly easy to make and very close in taste to the blanquette that I had in France.
Recipe adapted from Julia Child, "Mastering the Art of French Cooking"
Adapted from Mario Batali: Molto Italiano: 327 Simple Italian Recipes To Cook At Home
Makes 6 servings
Step 1: In a medium bowl, combine the pine nuts, currants, pecorino, prosciutto, parsley, garlic, and salt and pepper to taste. Add the egg and mix well to blend.
Step 2: Divide mixture into 12 equal portions. Spread the mixture onto 1 side of each of the 12 veal pieces, leaving a 1/2-inch perimeter uncovered on each.
Step 3: Roll each piece of veal tightly and bind with butcher's twine to ensure that filling stays intact. Season the veal with salt and pepper.
Step 4: In a large casserole or Dutch oven, heat the olive oil until almost smoking. Sear the veal rolls, remove when brown.
Step 5: Add the onion and saute 2 minutes. Add the pancetta, tomatoes and wine and bring to a boil, scraping the bottom of the pan to loosen the browned bits.
Step 6: Reduce to a simmer and add the veal. Cover tightly and allow to braise for 1 hour. Allow to rest 10 minutes before serving with sauce
This is my parents' signature recipe and one of my favorite meals that they make. It's very delicious, easy to make, and a must try if you love eggplant like I do.
Makes 8 servings
This is my favorite stove-top pulled pork barbecue recipe. It’s one that I’ve adapted from reading and trying many different recipes, including recipes from Tyler Florence and Bobby Flay. This pork barbecue is slow-cooked over a low fire for 6 to 8 hours so it’s something that you’ll want to do when you're having a lazy day at home. The recipe calls for a 4 pound pork shoulder or butt but I rarely can find one that small. I doubled the recipe below and used an 8 to 9 pound shoulder. This will make a very large batch but share it with friends or freeze it for later to be reheated on those evenings after work when you're too tired to cook or have no other food in the house! I think it’s best served with coleslaw on a bun.
Adapted from Tyler Florence: Tyler’s Ultimate: Brilliant Simple Food to Make Anytime
Makes 4 servings
Step 1: First whisk together all of the ingredients for the vinaigrette in a small bowl and set it aside.
Step 2: Sandwich the chicken breasts between 2 layers of plastic wrap and pound them very thin with the side of a meat cleaver or a rolling pin. Remove the chicken breasts from the plastic and season well on both sides with salt and pepper.
Step 3: Heat a large saute pan over medium heat. Unroll the pancetta so it looks like big strips of bacon. Add it to the pan and fry it like a tangle of bacon until the fat is rendered, 3 to 4 minutes. Drain on paper towels.
Step 4: Drizzle a 2-count of olive oil into the pan with the pancetta drippings. Add the chicken and pan fry 3 to 4 minutes on each side to brown the breasts and cook them through.
Step 5: Use a spatula to remove the chicken to the paper towels with the pancetta.
Step 6: Add the vinaigrette to the saute pan and heat for a few minutes, stirring, to deglaze the bits of pancetta and chicken from the bottom of the pan; take the pan off the heat.
Step 7: To serve, arrange the chicken on a platter. Scatter the blue cheese, arugula, peaches, and pancetta over. Drizzle the dressing over everything and garnish with the tarragon leaves.
Step 1: Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions and garlic; cook and stir for 5 minutes until fragrant and soft.
Step 2: Carefully add the tomatoes and some hand-torn basil. Cook and stir until the liquid is cooked down and the sauce is thick, about 45 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
Step 3: Preheat the oven to 450 degrees F.
Step 4: Get the ingredients together for the chicken so you have a little assembly line. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
Step 5: Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick.
Step 6: Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet.
Step 7: Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
Step 8: Ladle the tomato sauce over the chicken and lay slices of fresh mozzarella on chicken, parmesan, and basil.
Step 9: Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Adapted from Cook's Illustrated, January, 2001
I had a craving for eggplant and stumbled upon this recipe in my collection of cookbooks. The original version of the recipe calls for the eggplant to be deep fried before adding it to the braised chicken. I wanted to make a slightly healthier version so I decided to roast it instead. The recipe is very simple and either way you decide to make it, by deep frying or simply roasting the eggplant, it's delicious and a must try.
Adapted from Rosetta Costantino, My Calabria, Rustic Family Cooking from Italy's Undiscovered South
Adapted from Cook's Illustrated, Published September 1, 1997
Makes 2 servings