by Cook With What You Have This is a hearty, wintry stew. You could use a variety of different vegetables–potatoes, celery root, rutabaga would all be good. Mix and match as you see fit. It’s even better the next day, as these kinds of stews tend to be. Serves 6 generously 1/2 cup all-purpose flour ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1 1/4 pound beef belly or stew meat, cut into 1-inch chunks 1/4 cup olive oil 1 onion, chopped 2 cups thickly sliced carrots 1 large or several smaller turnips, peeled and cut into ½ – ¾ -inch dice 2 kohlrabi, peeled and cut into ½ – ¾ -inch dice 4 cloves of garlic, minced 3...
by Cook With What You Have Beef belly is a flavorful cut that can be fatty and have a lot of connective tissue. It benefits from long, slow braising or roasting, to render much of the fat and let the meat become tender. This preparation is reminiscent of a brisket preparation. Ideally you can spread the preparation of this dish over two days or alternatively start it in the morning and finish it that same evening. It’s a good Sunday supper dish! Serves 6 2 tablespoon oil 2 ¾ lbs beef belly 1 cup dry red wine 2 tablespoons red wine vinegar 1 teaspoon salt 1 cup roasted tomatoes 1 tablespoon Dijon-style mustard 1 large onion, cut into large chunks...
Recipe from Cook With What You Have Skirt steak is a very flavorful cut that is best cooked briefly, over high heat. Cutting the vegetables into large matchsticks takes a little extra time but makes for a really nice texture and quick cooking. Turnips and/or rutabaga are good substitutes for the kohlrabi. Serve with rice. Makes 4 servings Marinade: 1/2 teaspoon salt 4 teaspoons finely grated or minced ginger, divided 1 large clove garlic, finely grated or minced and mashed 2 teaspoons soy sauce 2 teaspoons oil 1 pound skirt steak 3 tablespoons vegetable oil, divided 3-4 medium carrots, scrubbed (no need to peel) and cut into matchsticks as best you can 2 small to medium kohlrabi, peeled and cut into matchsticks Salt 1-1/2 tablespoons soy...
Recipe from Cook With What You Have Photo by John Valls This dish combines two of Cook With What You Have Katherine Deumling’s favorite condiments/sauces. Both contain cumin and hot pepper, and the spicy heat of the harissa, thinned with red wine vinegar and a little olive oil, tenderizes the meat and allows it to absorb the other flavors. Serve this steak with rice, roasted potatoes or anything that will soak up the juices and chimichurri. Serves 4 About 1-1/4 pounds Carman Ranch skirt steak, connective tissue removed 2 to 3 tablespoons harissa, depending on how spicy yours is 2 tablespoons red wine vinegar 2 tablespoons olive, grapeseed or sunflower oil 1 teaspoon salt Chimichurri (There are many versions of...
Maple-Balsamic Roasted Leg of Lamb with Heirloom Grain and Bean Salad and Spring Chive Vinaigrette Peter Davis/Henrietta’s Table in The Charles Hotel Cambridge, MA Serves 6 to 8 1/2 cup soy sauce 1/2 cup balsamic vinegar 1/2 cup water 1/2 cup maple sugar 1 clove garlic, finely chopped 1 sprig fresh thyme One 3-1/2 to 4-pound boneless leg of lamb, rolled and tied Kosher salt and freshly ground black pepper Heirloom Grain and Bean Salad Spring Chive Vinaigrette Combine the soy sauce, vinegar, water, sugar, garlic and thyme in a deep nonreactive bowl large enough to hold the lamb. Whisk the ingredients together, add the lamb and turn over to coat with marinade on all sides. Cover tightly with plastic...
