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| | Braised Beef and Handmade NoodlesTender but hearty handmade noodles, simply made with flour, eggs, and whole-milk yogurt, add texture to the stew and thicken the broth. Store the noodles and broth separately to prevent the noodles from dissolving.Read Iliana Regan's essay about this recipe, My Mom Daydreams About These Noodles. Yield: 4 2 tablespoons olive oil2 cups (about 8 1/2 ounces) plus 1 tablespoon all-purpose flour, divided, plus more for work surface1 (3-pound) boneless chuck roast, beef brisket, or bottom round roast, trimmed1 1/2 tablespoons kosher salt, divided, plus more to taste1 1/2 teaspoons black pepper, divided, plus more to taste1 bunch celery, stalks cut into large pieces (about 8 cups)9 cups water2 large eggs, beaten1/4 cup plain whole-milk yogurt1/4 cup dry red wine (optional) Preheat oven to 300°F. Heat oil in a large Dutch oven over medium. Place 1 tablespoon flour in a fine wire-mesh strainer, and sprinkle all over beef. Season with 1 tablespoon salt and 1 teaspoon pepper. Add beef to Dutch oven; cook, turning occasionally, until deeply browned on all sides, 20 to 25 minutes. Add celery and 9 cups water (water should come up to just below top of meat). Bring to a simmer over medium-high; cover and transfer to preheated oven. Braise until meat is fork-tender, about 3 hours. Transfer beef to a work surface, and shred with 2 forks into large pieces. Using a slotted spoon, remove celery from broth, and discard. Set aside broth in Dutch oven. While meat cooks, stir together eggs, yogurt, 1 teaspoon salt, remaining 2 cups flour, and remaining 1/2 teaspoon pepper in a medium bowl just until dough comes together. Turn dough out onto a floured work surface; knead until it forms a ball. Continue to knead 4 minutes (dough will be sticky and elastic). Wrap in plastic wrap, and chill 2 hours. Remove plastic wrap, and roll dough out on a floured surface into a 14-inch square (1/8 to 1/4 inch thick). Lightly sprinkle flour over top of dough. Using a sharp knife or pizza cutter, cut dough into 1/4-inch-wide noodles. Arrange noodles in a single layer on a parchment paper–lined baking sheet. Add wine to reserved broth and bring to a simmer over medium-high. Add noodles to broth, and return to a simmer. Cook noodles until tender and just cooked through, 3 to 4 minutes. (You should not see a white center when you bite into cooked pasta.) Return shredded beef to pot. Stir in remaining 1/2 teaspoon salt. Add salt and pepper to taste, if needed.Make AheadBeef can be cooked, shredded, and stored in broth in refrigerator up to 2 days ahead.https://www.foodandwine.com/recipes/braised-beef-and-handmade-noodlesTags:beef, diy, noodles, slow Colleen’s Cream Caramels - Original copied out in early 1960s2 c heavy cream, warmed, SEE NOTE BELOW ½ c butter, broken 2 c sugar 1 c light corn syrup 2 tsp vanilla ½ tsp salt (round ¼ tsp if salted butter, scant ¼ tsp if no nuts) 1 c nuts, chopped (Pecans!)Blend sugar and syrup in 4 quart pan over low-med heat, stirring constantly til it dissolves and comes to a boil.Put in candy thermometer and boil without stirring until 305 F. Position thermometer so the bulb isn’t against the bottom of the pan.While boiling, warm up your cream in the microwave and cut butter into bits. I usually cut it into half-tablespoons.At 305, remove pan from heat and add one bit of butter, stirring. Return to heat and add remaining bits of butter one or two at a time, stirring each into the mixture.After each bit of butter, the mixture will bubble up and steam. If it doesn’t or seems kind of sluggish, turn the heat up a bit and keep stirring to get mixture back up to heat before adding next butter bit.As soon as all butter is blended in and mixture is bubbling nicely, slowly trickle in the warmed cream, continuing to stir. (Be sure you keep heat up, but don’t burn it!)Never allow the mixture to stop boiling and continue to stir vigorously so it doesn’t stick.Cook to 246-250 F (I stop at 248).These steps should not take more than 30 minutes if heat is high enough. (Med to med-high on electric stove for the butter and cream steps.)Remove from heat, wait 5 minutes, then add the salt, vanilla, and nuts, stirring just to blend.Pour into buttered 8” x 11” pan and set aside to cool completely before cutting.Cut into pieces and wrap in waxed paper, twisting ends like taffy wrappers. Parchment won’t stay twisted, so get some old-fashioned waxed paper.NOTES: The cream is the secret to great caramel. When my mom, Colleen, made these, she would drive into the country and buy raw cream from a farmer. I have had mixed results with standard pasteurized. Ultra-pasteurized cream gives poor results, something to do with the milk protein, I’m sure. Try to find a good, organic, pure cream. Never realized until the 1990s that “whipping cream” has guar gum and other additives to improve the viscosity. Some of this apparently interferes with the chemistry of the caramelization magic.Step 1-2: Be careful not to have the heat too high or your sugar-syrup will burn and the caramels will be too dark, not set up properly, and have a burnt taste. Depressing.Step 6-8: Rarely, the temp may be above 246 when you’ve added all the cream (heat probably too high). Just give it a minute and keep stirring! It will drop back down a bit, then you can keep stirring and wait while it rises to 248 again.Step 11: Be careful licking the spoon after you pour out the pan. It's HOT!!Don’t get discouraged. It may take practice. I still occasionally have an off batch, after 40 years.https://www.reddit.com/r/Old_Recipes/comments/sei5zu/colleens_cream_caramels/?utm_source=share&utm_medium=web2x&context=3Tags:candy, dairy, diy HOMEMADE UDON NOODLESudon is a type of Japanese wheat noodle. The thick, chewy strands can be served in hot soup, eaten cold with dipping sauce, stir-fried or simply sauced. When adapting Sonoko Sakai’s udon formula from her book, “Japanese Home Cooking,” we found that the brand of flour used and relative humidity can impact how much water is needed to make the noodle dough. For best results, the dough should be on the dry side and should contain just enough moisture so it holds together shaggily; if needed, work in more water 1 tablespoon at a time, but err on the side of dry rather than wet. With resting and kneading, the dough will hydrate and become smooth, silky and elastic. The classic way to knead dough for udon is to stomp on it by foot, a good—and fun!—way to develop strong gluten structure; we put the dough in a doubled heavy-duty plastic bag before stepping on it (without shoes, of course) to ensure everything stays clean. If you find the dough is difficult to roll because of its elasticity, allow it intermittent rests. You can alternate between the two pieces, rolling one while the other relaxes. Do aim for a ⅛-inch thickness so the noodles aren’t too thick; they expand when boiled. Unlike most fresh noodles, this udon requires lengthy cooking—about 15 minutes of boiling—to attain the correct texture.MAKES ABOUT 1¾ POUNDS UNCOOKED (ABOUT 3 POUNDS COOKED)25 grams (1½ tablespoons) table salt1 cup warm water (about 100°F)520 grams (4 cups) all-purpose flourCornstarch, for dusting In a small bowl or a measuring cup, mix together the salt and warm water until the salt dissolves. Put the flour in a large bowl, add half of the saltwater and mix with a wooden spoon until the water is absorbed. Add the remaining saltwater and mix, using your hands once the water has been absorbed, until a very shaggy dough forms. If the mixture is very dry and won’t come together, mix in additional water 1 tablespoon at a time, but it’s best to err on the side of too little water than too much. Transfer to a 1-gallon heavy-duty zip-close bag, press out the air and partially seal the bag; let rest for 30 minutes. Place the bag with the dough inside another 1-gallon zip-close bag, press out the air and partially seal. Lay the bag on the floor and repeatedly step on the dough with your feet, being careful not to tear or puncture the plastic, until the dough is flattened and fills the bag to the edges. Remove the dough from the bag and set it on the counter. Fold it into thirds like a business letter, return it to the inner bag and partially seal both bags. Repeat the process 4 more times, until the dough is very smooth and elastic; after the fifth pressing, leave the dough flat (do not fold it into thirds). Seal the bags and let the dough rest at room temperature for at least 1 hour or refrigerate for up to 1 day (if refrigerated, let the dough stand at room temperature for about 1 hour before proceeding). Lightly dust a rimmed baking sheet and the counter with cornstarch. Remove the dough from the bags and set it on the counter. Using a chef’s knife, cut the dough in half. Return one piece to the inner bag and seal it. Using a rolling pin, roll out the second piece until it is ⅛ inch thick. The shape of the rolled dough doesn’t matter; it’s more important that the dough be of an even thickness. Dust the surface of the dough with cornstarch, then accordion-fold the dough into thirds; set it on a cutting board. Using a chef’s knife and a decisive cutting motion (do not use a sawing action), cut the dough crosswise into ⅛-inch-wide noodles. Unfold the noodles and transfer them to the prepared baking sheet, gently separating them; toss to lightly coat with cornstarch and cover with a kitchen towel. Roll and cut the remaining dough in the same way. In a large (at least 8-quart) pot, bring 5 quarts water to a boil. Using your hands, add the noodles to the pot, shaking them over the baking sheet to remove excess starch. Cook, stirring occasionally, until a noodle rinsed under cold water is tender, 10 to 15 minutes. Drain in a colander, rinse the noodles under running cold water and drain again. Tip: Don’t salt the cooking water for the udon. The noodles themselves contain a good amount of sodium (it helps develop structure and chewiness), so if the water is also salted, the noodles may end up overseasoned. After draining the noodles, it’s important to rinse them under running cold water to wash off excess starch and stop the cooking. https://www.177milkstreet.com/recipes/homemade-udon-noodles?allow_token=d3ebbafc-ecb6-461d-bb17-23cb74f71a95Tags:basic recipe, diy, japanese, noodles 60-Second Allspice-Pepper-Garlic OilYield: Makes 1/4 cup to 1/3 cup, enough for 2 and multiplies easilyTime: 2 minutes prep, 1 minute microwave cookingRaw spices don't do much for uncooked dishes. They're more harsh than come-hither. But give them a minute or two in good-tasting oil in a pan on the stove or in the microwave, and fragrance and flavor let loose. A classy and unexpected way of giving a twist to many dishes, this puts the ubiquitous dipping oil of pseudo-Italian restaurants to shame. Spoon it into baked potatoes, over pasta, raw or cooked vegetables and all kinds of seafood. Popcorn goes through a paradigm shift with Allspice-Pepper-Garlic Oil.Cook to Cook: Use this oil immediately. When you want more, make another batch. Homemade flavored oils can become toxic. This isn't an overstatement; it is fact. Do some research on botulism and you will find that storing anything from an herb, to an olive, to a sun-dried tomato, to a clove of garlic in an airless environment (as in oil) is the perfect way to grow a harmful substance such as botulism. When I asked food scientist Shirley Corriher what happens to us if we eat activated botulism spores, she said simply, "You die." This doesn't leave much room for debate. Make small batches and enjoy them immediately.1 large garlic clove, crushed1-1/2 teaspoons freshly ground allspice (use a coffee grinder)1/4 to 1/3 cup good-tasting extra-virgin olive oil1/2 teaspoon fresh-ground black pepperSalt to taste1. Combine everything in a small, microwave-safe bowl. Cover with a paper towel and microwave on high for 1 minute. Or warm the mixture in a saucepan over medium heat for 3 to 4 minutes.2. Let cool for a moment, and add to Pinto Bean "Pâté" with Warmed Spices, or set it out as a dipping sauce. VariationsBasil-Onion Dipping Oil: Substitute 5 to 6 torn basil leaves for the allspice, and a tablespoon of chopped onion for the garlic.Orange Dipping Oil: Instead of the allspice, use 2 fresh bay leaves, the shredded zest of one quarter of an orange, and keep the garlic and oil.Oregano-Lemon-Garlic Dipping Oil: Substitute 1/2 teaspoon dry oregano for the allspice, keep the garlic, and add a few strips of lemon peel. After cooking, squeeze a little lemon juice into the oil. Lamb, salads, feta cheese, and grilled vegetables marry beautifully with this oil.Black Pepper-Lemon Dipping Oil: Let 1/4 teaspoon freshly ground black pepper stand in for the allspice, along with the grated zest of one eighth of a lemon.Cumin-Paprika Dipping Oil: 1/2 to 1 teaspoon ground cumin and 1 teaspoon sweet or hot paprika stand in for the allspice and garlic.https://www.splendidtable.org/story/2014/03/17/60-second-allspice-pepper-garlic-oilTags:condiment, diy, garlic, spice Easy Chopped Salad RecipeHomemade crispy, garlic croutons and an herbaceous dressing make for a flavorful, crunchy, and simple salad, good for just about any occasion. by Farideh Sadeghin Serves: 4 4 ounces|125 grams good bread, torn into pieces2 tablespoons plus ½ cup|125 ml olive oil3 tablespoons unsalted butter1 teaspoon garlic powderkosher salt and freshly ground black pepper, to taste⅓ cup|80 ml red wine vinegar2 teaspoons Dijon mustard1 teaspoon dried oregano¼ teaspoon dried basil¼ teaspoon dried parsley⅛ teaspoon chili flakes¼ cup|30 grams grated parmesan cheese12 ounces|342 grams iceberg lettuce, roughly chopped 4 ounces|125 grams red cabbage, thinly sliced2 ounces|55 grams pitted castelvetrano olives (about 20), crushed by hand 20 cherry tomatoes, halved8 pepperoncini, stemmed and thinly sliced¼ medium red onion, thinly sliced Pulse the bread in a food processor to achieve ¼-inch pieces. Heat 2 tablespoons of the oil and the butter in a medium skillet over medium-high. Add the breadcrumbs and cook, stirring, until golden all over, about 5 minutes. Transfer to a paper towel-lined plate and season with the garlic powder and salt. In a large serving bowl, whisk together the remaining ½ teaspoon garlic powder with the vinegar, mustard, dried herbs, and chili flakes. While whisking constantly, slowly stream in the remaining olive oil until emulsified. Stir in the parmesan cheese and season with salt and pepper. Set aside half of the dressing and add in the remaining ingredients. Toss together with the breadcrumbs, then serve.https://www.vice.com/en/article/k7wqw3/easy-chopped-salad-recipeTags:condiment, diy, salad Magically Fry Your Shallots in the MicrowaveAfter the first five minutes, you check on the shallots every two minutes (then 30 seconds closer to the end) and give them a stir.All it requires is combining shallots with vegetable oil and microwaving the mixture in decreasing time increments, stirring between each one. In the end, you’re left with perfectly fried and crunchy stress-free shallots.Whether you put them on salads, eggs, soups, rice dishes, or even in salad dressings, the possibilities are endless. Here's the recipe.Microwave-Fried ShallotsServes 4 to 63 shallots, sliced thin½ cup vegetable oilCombine shallots and oil in medium bowl. Microwave for 5 minutes. Stir and continue to microwave 2 minutes longer. Repeat stirring and microwaving in 2-minute increments until beginning to brown (4 to 6 minutes). Repeat stirring and microwaving in 30-second increments until deep golden brown (30 seconds to 2 minutes). Using slotted spoon, transfer shallots to paper towel–lined plate; season with salt to taste. Let drain and crisp, about 5 minutes.https://www.americastestkitchen.com/articles/3317-recipe-microwave-fried-shallotsTags:condiment, diy, vegan Microwave-Fry Your CapersWhen you fry capers, they open up like delicate little flower petals. ​​​​(Makes sense—a caper is actually the small bud of a flowering plant.) They lose some of their acidity and any mushiness. Once fried, they’re crispy at first and then melt-in-your-mouth ethereal. They’re also a two-for-one deal: You’re left with the crispy capers and the infused oil, which is great drizzled over the soup (or anything you’d drizzle oil over) or used as the base for a vinaigrette.And they couldn’t be easier to make. Frying them in the microwave simplifies the whole affair: no pot of oil to watch and temp, and they’re done in just a few minutes. Combine ⅓ cup extra-virgin olive oil and ¼ cup rinsed and dried capers in medium bowl (capers should be mostly submerged).Microwave until capers are darkened in color and have shrunk, about 5 minutes, stirring halfway through microwaving.Using slotted spoon, transfer capers to paper towel–lined plate (they will continue to crisp as they cool); set aside. Reserve caper oil.They’re so good and so simple to make, why stop at soup? I’ve spent the last year putting crispy capers on just about everything.Piccata—be it chicken, shrimp, or salmon—is a natural pairing since capers are already on the ingredient list. But crispy capers (and the caper-infused oil) also add welcome pops of flavor and crunchy texture to any sautéed piece of meat or fish; roasted vegetables; creamy polenta; and, of course, other soups, such as cauliflower, tomato, and mushroom.https://www.americastestkitchen.com/articles/3736-fried-capers-crispy-capers-recipeTags:capers, condiment, diy, vegan Microwave-Fried OlivesOil-cured olives are not actually cured in oil, but rather added to the oil for preservation after curing. This makes them ideal for a microwave-fry. This method was used by Cook’s Illustrated Executive Food Editor Keith Dresser for his Roasted Fennel with Crunchy Oil-Cured Olives recipe. (This recipe is also included in our latest cookbook of Mediterranean recipes, More Mediterranean.) The briny olives plus lemon zest elevate the earthy, nutty flavors of the fennel, but the topping adds salt and crunch to other dishes as well. (A few of our favorites: sprinkled over any roasted vegetable, fish, or pizza or in a salad.)Here’s how to do it:Pit (if needed) and coarsely chop 2 tablespoons oil-cured olives.Line plate with double layer of paper towels.Spread olives on towels in single layer.Microwave for 2½ to 3 minutes, stirring every 30 seconds.Once olives start to dry and no longer clump together, remove from microwave and let cool for 10 minutes (during this time the olives will crisp up). Transfer olives to cutting board, sprinkle with lemon zest, and chop fine.https://www.americastestkitchen.com/articles/4226-microwave-fried-olives-make-the-perfect-crispy-garnishTags:condiment, diy, vegan Previous 10 EntriesTop of Page | | 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