Ingredients

• 150 gr lardons fumés [150 g. bacon, chopped]
• 800 gr carbonnades de boeuf [800 g. beef stew meat]
• 3 gousses d’ail [3 cloves garlic]
• 1 oignon ciselé [1 onion, chopped]
• 2 échalotes ciselées [2 shallots, chopped]
• 2 carottes en rondelles [2 carrots, sliced in rounds]
• 500 ml vin rouge [500 mL red wine]
• Un bouquet de thym [a bouquet of thyme]
• 250 gr champignons de Paris [250 g. white mushrooms]
• 2 cuil. à soupe persil haché [2 tbsp. chopped parsley]
• 2 cuil. à soupe concentré de tomates [2 tbsp. tomato paste]
• 1 cuil. à soupe farine [1 tbsp. flour]
• Pastis
• Beurre
• Sel
• Poivre

Preparation

Faites dorer les lardons dans le beurre, puis retirez-les de la poêle. Faites dorer les carbonnades de tous côtés dans la graisse des lardons. Saupoudrez de farine et remuez. Ajoutez l’ail pressé, l’oignon, les échalotes, les carottes et le concentré de tomates. Faites cuire 2 minutes en remuant.

[Brown the bacon in some butter, then take it out of the pan. Brown the stew meat on all sides in the bacon fat. Sprinkle with flour, and mix. Add the garlic (pressed), the onion, the shallots, the carrots, and the tomato paste. Cook for two minutes, stirring.]

Déglacez la poêle avec le vin. Ajoutez les lardons, le bouquet de thym et une goutte de Pastis, puis remuez. Laissez mijoter à couvert (CP: partiellement vers la fin) et à feu doux pendant environ 3 heures. Versez éventuellement un peu de vin s’il n’y a pas assez de jus. Ajoutez les champignons pendant les 10 dernières minutes de cuisson. Salez et poivrez. Garnissez le bœuf bourguignon de persil avant de servir. Servez avec une purée de pommes de terre crémeuse et une salade verte.

[Deglaze the pan with the wine. Add the bacon, the thyme, and a splash of pastis, then mix. Let simmer, covered (CP: partially covered near the end to let it thicken), over low heat for around 3 hours. Add a bit more wine if there isn’t enough juice. Add the mushrooms during the last 10 minutes of cooking. Season with salt and pepper. Garnish with parsley, and serve with mashed potatoes and a green salad.]

Source

Ingredients

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/4 cup sliced almonds, crushed
• 1/4 cup rolled oats
• Pinch of salt
• 2 tablespoons unsalted butter
• 1/4 cup canola oil
• 1 cup low-fat plain Greek yogurt
• 2 large eggs, lightly beaten
• 1/4 cup sugar
• 3 tablespoons fresh lemon juice
• 1 teaspoon pure vanilla extract
• 1/2 cup warmed apricot preserves

Preparation

Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly.

Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled.

Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.

Food & Wine

Ingredients

• 1 cup balsamic vinegar
• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped rosemary
• one 3-pound porterhouse steak, about 4 inches thick
• 2 teaspoons kosher salt
• 2 teaspoons coarsely ground pepper

Preparation

In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.

Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.

Food & Wine

Ingredients

• 6 tablespoons unrefined coconut oil, plus more melted oil for greasing and brushing
• 1 cup full-fat well-shaken and stirred coconut milk (from a 13.5-ounce can)
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
• 1 large egg, lightly beaten
• 3 1/2 cups (about 14 7/8 ounces) all-purpose flour, plus more for dusting and rolling

Preparation

Lightly grease a large bowl with melted coconut oil, and line a large rimmed baking sheet with parchment paper. Add coconut oil, coconut milk, sugar, and salt to a medium-size microwaveable bowl; microwave on HIGH until sugar is dissolved and oil is melted, about 1 minute. (Or heat mixture in a small saucepan over low heat for 1 minute.) Stir to combine. Stir in yeast and egg. Add flour to coconut milk mixture, and stir together to form a soft dough.

Transfer dough to a lightly floured surface, and gently knead until dough is smooth and well combined, about 2 minutes. Resist the urge to add more flour—the softer the dough, the lighter and more tender the coco bread. Place dough in greased bowl; cover lightly with a clean kitchen towel. Let dough rise in a warm place (75F), until doubled in size, about 1 hour.

Preheat oven to 350°F, placing rack in middle position. Punch down dough, and transfer to a lightly floured surface. Using a bread knife or bench scraper, cut dough in half; cut each half into 4 equal portions. Shape each portion into a ball, and roll each into a 6- to 7-inch oval about the size of your hand. Oval should be about 1/4-inch thick. Brush surface of each oval with melted coconut oil, and fold in half crosswise to form a semicircle. Brush tops with more melted coconut oil. Place folded dough 1 to 2 inches apart on prepared baking sheet; let rest at room temperature 15 minutes. Bake in preheated oven until light brown, about 17 minutes. Let cool 5 minutes before serving. Serve warm.

Food & Wine

Ingredients

• 1 cup dry lentils, soaked overnight
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 celery stalk, chopped
• 2 sprigs parsley, stems and leaves chopped (about 1 tablespoon)
• 1 cup Arborio rice
• 2 garlic cloves, lightly mashed
• 3¼ cups (750ml) vegetable stock
• optional: 1 medium potato, chopped in 1cm cubes

Preparation

In the pre-heated pressure cooker, add the olive oil and cook the onion until just beginning to soften. Then add the celery, parsley and cook for another minute. Add the rice and garlic cloves mix well and cook until it is all evenly wet and pearly (about a minute). Add the stock, potato (if using), and strained lentils, mix well. Close and lock the lid of the pressure cooker, and cook for 5 minutes at high pressure. When time is up, quick release pressure and open the cooker. Mix well and serve immediately with extra virgin olive oil.

Hip Pressure Cooking

Ingredients

• 1 c. whole wheat pastry flour (or all-purpose)
• 1 package (2 1/4 tsp., 1/4 oz., 7g) yeast
• 3/4 c. sugar (divided)
• 1/2 tsp. salt
• 1/2 c. warm milk
• 6 tbsp. butter
• 4 eggs, at room temperature
• 1 1/4 c. all-purpose flour
• 1/4 c. Greek yogurt or sour cream
• 2 tsp. vanilla extract
• 1/2 tsp. almond extract
• zest of 2 lemons
• 2 tbsp. poppy seeds
• juice of 2 lemons + 1 tbsp.
• 1 c. powdered sugar
• 1 tbsp. milk

Preparation

Grease and flour a 10-cup bundt or tube pan. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine the whole wheat pastry flour, yeast, 1/4 c. of the sugar, and salt.

In a microwave-safe bowl or saucepan, heat the milk and butter to 120 to 130°F. Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer. The liquid should feel hotter than lukewarm, but not so hot that it is uncomfortable or burns.

Add the milk mixture to the flour and beat on medium speed for 2 minutes. Add the eggs, all purpose flour, Greek yogurt, vanilla extract, almond extract, lemon zest, and poppy seeds. Beat on high for 2 minutes.

Spread the dough/batter evenly into the prepared pan. Cover and let rise in a warm, draft-free place for 1 hour. Towards the end of the cake’s rising time, place a rack in the center of the oven and preheat the oven to 375°F.

Bake the cake for 20 to 25 minutes, until toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack.

While the cake is baking, make the lemon soak: Place the juice of your two lemons and the other 1/2 c. sugar in a small saucepan. Heat over medium until the sugar dissolves, stirring occasionally. Let stand at room temperature while the cake bakes. Once the cake is turned out of the pan, pour half of the soak all over the outside of the warm cake, let absorb for 30 seconds, then pour the remaining half over.

To prepare glaze: whisk together the powdered sugar, lemon juice and milk in a small bowl, until smooth. Drizzle glaze over cooled cake and serve.

Red Star Yeast

Ingredients

• 200g cookies (for crust)
• 100g unsalted butter, melted
• 3 sheets leaf gelatin
• 142ml single cream
• 300g full-fat cream cheese
• 100g + 2 tbsp. sugar
• zest of a lemon (divided)
• 6 tbsp. lemon juice (divided)
• 750g strawberries (divided)
• 142ml double cream
• 1 medium egg white

Preparation

Seal the cookies in a plastic bag and crush tem to fine crumbs with a rolling pin. Tip into a bowl and stir in the butter, mixing thoroughly. Put the mix into a loose-bottomed 24cm (9–10") cake pan at least 5cm deep, and press down with a spoon to make an even crust. Chill in the fridge while you make the filling.

Soften the gelatin sheets in cold water for 5 minutes. Pour the single cream in a pan and bring it just to a boil, then take off the heat; wring out the gelatin sheets and add them to the cream. Leave to cool for a few minutes

Beat the cheese, 100g sugar, half of the lemon zest, and half of the lemon juice in a bowl until smooth. Mix in the cream and gelatine mixture and 300g of the strawberries, chopped.

Whip the double cream to soft peaks, then fold into the strawberry mix. Whisk the egg white in a clean bowl to stiff peaks, then fold it in as well. Pour into the cake tin and smooth. Chill for at least 2 1/2 hours, or until set.

To make the sauce, blend 250g strawberries and the other half of the zest and juice, plus 2 tbsp. sugar in a food processor or blender. Add more sugar if needed, then keep cool until ready to serve.

Serve with the last 200g strawberries halved and piled up in the center, along with the sauce.

BBC Good Food

Ingredients

for the meatballs

• 500g ground beef
• 250g ground pork
• 1 onion, grated
• 1 clove garlic, pressed
• 100g breadcrumbs
• 1 egg
• 5 tbsp. milk
• salt and pepper
• dash oil

for the sauce

• 40g butter
• 40g plain flour
• 150 mL vegetable stock
• 150 mL beef stock
• 150 mL thick double cream
• 2 tsp. soy sauce
• 1 tsp. dijon mustard

Preparation

Make the meatballs:

Combine ground meats and mix with your fingers, breaking up lumps. Add finely chopped onion, garlic, breadcrumbs, egg, and mix. Add milk, season generously with salt and pepper. Shape into small, round balls. Place on a clean plate, cover, and refrigerate for two hours.

In a frying pan, heat oil over medium heat. When hot, gently add meatballs and brown on all sides. Move to an ovenproof dish, cover, and bake in a hot oven (180C conventional; 160C convection) and cook for 30 minutes.

Make the sauce:

Melt 40g of butter in a pan. Whisk in the flour and stir for 2 minutes. Add stocks, stirring. Add cream, soy, and mustard. Bring to a simmer and allow to thicken.

Serve with creamy mashed potatoes or boiled new potatoes.

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Equivalent replacement table for bar sugars:

• simple syrup ↔ table sugar
  • 1/4 to 1/2 fl. oz. simple syrup = 1 tsp. table sugar
  • 2 to 4 tsp. table sugar = 1 fl. oz. simple syrup
• table sugar ↔ light candi syrup
  • 1 g table sugar = 1.64 g candi syrup
  • 1 g candi syrup = 0.61 g table sugar
  • 1 tsp. table sugar = 4.68 mL / 0.16 oz candi syrup
• simple syrup ↔ light candi syrup
  • 1 fl. oz. simple syrup = 1/3 to 2/3 fl. oz. candi syrup
  • 1 oz candi syrup = 2 to 3 fl. oz. simple syrup

Weight/volume conversions:

• table sugar
  • 1 tsp. table sugar = 4 g table sugar
  • 1 g table sugar = 1/4 tsp. table sugar
• candi syrup
  • 1 mL candi syrup = 1.4 g candi syrup
  • 1 g candi syrup = 0.71 mL candi syrup

Ingredients

• 3 cups (426 grams) unbleached all-purpose flour, plus more for dusting
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 3/4 cup (180 milliliters) whole or low-fat buttermilk, at room temperature
• About 3/4 cup warm water
• Canola oil, for greasing the baking sheet
• 1 to 2 tablespoons melted ghee or unsalted butter, for brushing

Preparation

In a large bowl, whisk together the flour, baking powder and salt. Pour the buttermilk over the flour mixture and quickly stir it in. The flour will still be fairly dry, with some wet clumps.

Pour a few tablespoons of the warm water over the flour, stirring it in with a spatula or wooden spoon. Repeat until the flour comes together to form a soft ball. You will use about 3/4 cup of the warm water in total, but it may need a little more or less depending on your exact measurements or the weather. You want the dough to be very soft, close to being slightly sticky, so if you add an extra tablespoon or so, it won’t hurt. Using your hands, gather the ball, picking up any dry flour in the bottom of the bowl, and knead it to form a smooth, soft ball of dough, 1 to 2 minutes. If it’s a little too sticky to handle, dust your hands with flour, but do not add any more flour to the dough, if possible.

Lightly grease a rimmed baking sheet with the canola oil. Cut the dough into 6 equal portions (the dough will be roughly 700 grams, so aim for about 116 grams each). Shape each portion into a round, cupping and tucking the edges underneath as best you can to make it smooth. (Don’t sweat this too much, as the dough is pretty forgiving and you’re going to roll it out anyway.) Place on the baking sheet. Brush the rounds with the melted ghee or butter and cover with plastic wrap or a slightly dampened clean dish towel. Let sit at room temperature for 30 minutes. The dough needs to rest, but will not rise or change much in appearance.

With about 10 minutes left in the dough resting time, preheat a 12-inch cast-iron skillet over medium heat.

Lightly dust a work surface with flour. Place one of the dough rounds on the surface and then turn it over so that both sides are floured. (Keep the remaining dough rounds covered.) Using a lightly floured rolling pin, roll the dough into an 8- to 9-inch circle, rotating the dough 90 degrees after each motion to create an even round. Dust the work surface and rolling pin with just enough flour to keep things from sticking; you don’t want to overdo it.

When the skillet is sizzling-hot (check by sprinkling a few small drops of water; if they bounce and quickly evaporate, it’s ready), add the first portion of rolled dough. Cook for 2 to 3 minutes, until lots of bubbles appear on the top and the bottom dries out and is freckled with brown spots.

Using tongs — or your fingers if you’re careful — flip the dough and cover the skillet with a lid or large, rimmed baking sheet if you don’t have a top that fits the pan. Cook for another 2 minutes, until the dough is cooked through and there are plenty of very dark, almost charred spots on what was the top and now the bottom of the naan. You may find you need to reduce the heat or cook time slightly as the skillet gets very hot throughout the batch. While the first naan cooks, roll out the second.

Remove the finished naan from the skillet, transfer to a baking sheet or serving platter, and brush with more of the melted ghee or butter. Cover with foil or a clean dish towel to keep warm. Transfer the second naan to the skillet, and continue to roll and cook the remaining dough. Serve warm.

WaPo