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Tuesday, August 22, 2017

Neely's Wet BBQ Ribs

Total Time:10 hr 25 min
Prep:25 min
Inactive:4 hr
Cook:6 hr
Yield:4 servings

32 ounces/896ml ketchup
16 ounces/448ml water
6 ounces/168g brown sugar
6 ounces/168g white sugar
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon dry mustard powder
2 ounces/84ml lemon juice
2 ounces/84ml Worcestershire sauce
8 ounces/224ml apple cider vinegar
2 ounces light corn syrup
3 to 4 pounds spare ribs
2 ounces/84g Neely's Seasoning Mix, recipe follows
Neely's Seasoning Mix:
4 ounces/112g paprika
2 ounces/84g sugar
1 teaspoon onion powder

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.
Indirect cooking in a barbecue pit is recommended to prevent burning. Cook at 250 degrees F (curled side of ribs facing up) for the first 3 hours, and then increase the temperature to 300 degrees F for the final 3 hours. Baste the ribs only during the last 30 minutes of cooking to prevent sauce from burning.
Neely's Seasoning Mix:
Mix all ingredients together in a bowl.

HOME COOK RECIPE: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

Recipe courtesy of Patrick and Mark Neely

Potato Rolls

Total Time:5 hr
Prep:20 min
Inactive:4 hr
Cook:40 min
Yield:32 rolls

1 medium baking potato (about 6 ounces)
1/2 cup hot water (115 degrees F)
2 large eggs, at room temperature
2/3 cup sugar (4 1/4 ounces)
2 1/4 teaspoons rapid rise yeast (1/4 ounce package)
1 teaspoon fine salt
4 1/4 to 1/2 cups all-purpose flour (13 1/8 ounces)
1/2 cup unsalted butter (1 stick), at room temperature, plus more for brushing

Equipment: 2 (9-inch) round or square cake pans
Cook the potato in a microwave on HIGH until soft and it squeezes easily, using the designated baked potato setting, or up to 15 minutes. Peel and pass the warm potato through a potato ricer or food mill into a large bowl. (You should have 1 cup pureed potato.)
Stir the hot water, eggs, half the sugar and yeast into the potato. Add 2 cups of the flour and the salt and mix with a wooden spoon to make a sticky, shaggy dough. Cover the bowl tightly with plastic wrap and set aside in a warm place until the dough doubles in volume, about 1 1/2 hours.
Beat the butter with the remaining 1/3 cup sugar in a standing mixer fitted with the paddle attachment until light and fluffy. Switch to the dough hook and add the risen dough to the creamed butter. Continue to mix on low until the butter and dough come together, about 1 minute. (Stop the mixer and scrape down the bowl if needed; the dough will be very sticky.) Gradually add the remaining 2 1/4 cups of flour, about 1/4 cup at a time, to make a shaggy dough that pulls away from the side of the bowl. Continue kneading on medium speed until dough is smooth but still tacky, about 3 to 4 minutes.
Turn dough onto a lightly floured work surface and knead by hand until dough is smooth and no longer tacky, 1 to 2 minutes more. (If the dough is still sticky, gradually add 1/4 cup flour.) Shape dough into a ball.
Brush a large bowl with butter and turn dough around in bowl to coat lightly. Cover bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time. Let rise at room temperature until doubled in size, about 1 1/2 hours.
Generously butter two 9-inch round or square cake pans. Turn the dough out of the bowl and pat into a rectangle about 16- by 8-inches, gently pressing out excess air. Divide the dough into 32 equal portions, about an ounce each, with a pizza wheel or bench scraper.
(If you don't have a scale, divide the dough in half lengthwise, then in half crosswise. Cut each of those four sections into 8 equal-sized rolls.)
Tuck the edges of the dough under to make round rolls and place them seam-side down in the prepared pan, leaving a little space in between each roll. (See Cook's Note) Cover the pan with buttered plastic wrap and set aside in a warm place until the rolls rise almost to the rim of the pan and have more than doubled in size, about 45 minutes.
Position a rack in the center of the oven and preheat to 375 degrees F.
Bake rolls until golden brown and puffy, and an instant read thermometer inserted into the center of the rolls registers 190 degrees F, about 40 minutes. Remove rolls from the oven and quickly brush the tops with soft butter.
Cool the rolls in the pan for about 10 minutes before turning them out onto a rack in one piece. Cool slightly. Serve warm or at room temperature in one piece or pulled apart as individual rolls.
Cook's Note: At the point the rolls are formed, placed in the pan and covered, they can also be refrigerated overnight. If rolls have been refrigerated overnight, the final proofing time will be closer to 1 1/2 hours.
Storing Tips: Storing and serving rolls in one piece keeps them moist and soft. Store baked and completely cooled rolls in one piece in an air-tight plastic bag, or wrapped loosely in plastic wrap, then foil.

Copyright 2007 Television Food Network, G.P. All rights reserved

Recipe courtesy of Food Network Kitchens

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Savarin Cake with Vanilla-Grand Marnier Syrup

Total Time:1 hr 40 min
Prep:20 min
Inactive:45 min
Cook:35 min
Yield:8 to 10 servings

1/3 cup water
2 tablespoons cream
2 1/4 teaspoons active dry yeast (1/4 ounce package)
1/4 cup sugar (1 3/4 ounces)
1 1/2 cups bread flour (7 1/4 ounces)
2 large eggs, at room temperature
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon finely grated orange zest
Generous pinch fine salt
Cooking spray
1/2 cups water
3/4 cups sugar
1 whole vanilla bean
1 cup dessert wine, such as Muscat
2 tablespoons to 1/4 cups Grand Marnier or other orange flavored liqueur
3/4 cup heavy cream, whipped
Currants or berries

1 (8-inch) ring mold, preferably non-stick
Warm the water and cream in a medium saucepan over low heat until it is about 100 degrees F. Transfer to the bowl of a stand mixer fitted with the paddle attachment. Sprinkle the yeast over the surface of the liquid. Sprinkle the sugar over the top and let sit without stirring, until foamy, about 5 minutes.
Add the flour and mix with the paddle at medium speed to make a moist dough. Add the eggs, mixing until combined, 2 minutes. Increase speed to high and beat thoroughly for 2 minutes. Stop and scrape down the bowl; add the orange zest and salt. Gradually add the butter while mixing, then beat on high speed to make a stretchy, tacky batter, about 3 minutes.
Generously butter and flour an 8-inch ring mold. Scoop batter into the mold and smooth over the top with a spatula. Cover loosely with plastic wrap sprayed with cooking spray and set aside in a warm place until batter rises about 3/4 up the sides of the pan, about 30 minutes.
Position a rack in the center of the oven and preheat to 350 degrees F.
Bake the savarin until golden brown, and a cake tester inserted into the center comes out clean, about 30 to 35 minutes. Cool savarin in the pan until cool enough to handle, about 10 minutes. Flip onto a rack to cool.
Meanwhile make the syrup. Put the water and sugar in a medium sauce pan. Split the vanilla bean lengthwise and scrape out the seeds; add both vanilla seeds and pod to the pan. Bring to a simmer and cook, stirring until the sugar dissolves. Remove from heat and add wine and orange liqueur.
Place savarin in a lipped serving platter and pour the warm syrup over the top. Turn the savarin over a few times until fully saturated with syrup. Cover and refrigerate for an hour. Spoon the syrup over the cake a couple times while it chills to fully soak the cake.
When ready to serve if there is more than a pool of syrup on the platter, pour the excess into a bowl or pitcher and serve on the side. Spoon whipped cream into the middle of the savarin, and top with desired fruit. Serve.
Cook's Note: Savarin and syrup can be made up to three days ahead. Soak savarin the day it is served. Store in an airtight container at room temperature up to overnight, or freeze for 2 weeks. Defrost and bring to room temperature before soaking in the syrup

Copyright 2007 Television Food Network, G.P. All rights reserved
From Food Network Kitchens

Sweet Cola Ribs

Total Time:15 hr 10 min
Prep:15 min
Inactive:12 hr
Cook:2 hr 55 min
Yield:4 servings

Sweet Cola Barbecue Sauce:
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 cups ketchup
1 can cola
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1/2 tablespoon lemon juice
1 tablespoon Worcestershire sauce
Dry Rub:
2 tablespoons salt
2 tablespoons brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
2 racks pork spare ribs (about 3 pound each)

For the sauce:
In a medium saucepan, over medium heat, add oil. Once heated, add the onion and garlic and saute until tender. Add all the remaining sauce ingredients and bring to a boil. Reduce heat to a simmer and cook uncovered, stirring frequently, for 1 hour 15 minutes.
For the dry rub:
Whisk all dry ingredients together in a small bowl. This can be stored up to 6 months in an airtight container.
For the ribs:
Rinse and dry ribs. Place on a clean cutting board, pull off the membrane and trim the ribs of excess fat. Liberally season both sides of the ribs with rub. Wrap ribs with plastic wrap and refrigerate 4 to 12 hours so flavors can permeate.
Preheat grill to 250 degrees F. using hickory and charcoal. Set up your grill for indirect heat.
Place ribs, meatier side down, on the grill away from the coals. Close grill cover. Cook the pork ribs for 1 hour 15 minutes; flipping several times for even cook. *Coat ribs with Sweet Cola Barbecue Sauce and cook for another 20 minutes.
*Reserve some of the sauce for dipping when the ribs are served.

Recipe courtesy of The Neelys

Texas Brisket

Total Time:9 hr 50 min
Prep:20 min
Inactive:30 min
Cook:9 hr
Yield:4 to 6 servings

6 pounds beef brisket
1 tablespoon yellow mustard
1/4 cup dark brown sugar
3/4 cup paprika
2 tablespoons chipotle chili powder
1/4 cup black pepper
2 tablespoons garlic powder
1/4 cup salt
2 tablespoons onion powder
1 tablespoon cayenne pepper

Trim the fat cap on the brisket to about 1/4 to 1/8 of an inch. Coat the brisket with a light coating of the yellow mustard. Mix the sugar and spices together to form the rub for the brisket. Apply the rub to both sides of the meat.
Place the brisket in a preheated 194 to 205 degree F smoker until the meat reaches an internal temperature of 185 to 195 degrees F, about 1 1/2 hours per pound. Once the internal temperature is reached, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing.
HOME COOK RECIPE: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

Recipe courtesy of Del King

Monday, August 21, 2017

Cinnamon-Spiced Doughnuts

Total Time:9 hr 36 min
Prep:30 min
Inactive:9 hr
Cook:6 min
Yield:40 doughnuts

1/2 cup milk
1 teaspoon sugar plus 1/3 cup
1 1/2 teaspoons active dry yeast
1 egg
1/4 cup water
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons butter, melted
Vegetable oil, for frying
1 cup sugar
1 teaspoon ground cinnamon

Make the Doughnuts: In a small saucepan, warm the milk slightly with 1 teaspoon sugar. Add the yeast and let sit for 5 minutes to proof.
In a small bowl, beat the egg with the water.
In a standing mixer with a paddle attachment mix the flour, remaining 1/3 cup sugar, salt, and nutmeg. Add the proofed yeast mixture, beaten egg mixture, and melted butter. Remove the paddle, switch to a dough hook, and mix until well-blended and kneaded, about 15 minutes. Transfer the dough to a large greased mixing bowl. Cover with plastic wrap and chill overnight.
On a floured surface, roll the dough out to about 1/4-inch thick and transfer to a sheet pan. Cover with plastic wrap, and chill for 30 minutes, allowing the dough to rest.
Cut dough into 1 1/2-inch squares. Line a sheet pan with a buttered sheet of parchment paper. Arrange the dough squares 1/2-inch apart on the sheet pan and cover with another sheet of buttered parchment. Place in a warm place to rise about 30 minutes.
Make the Coating: In a small bowl, combine the sugar and cinnamon to coat doughnuts.
Heat the oil in a large pot to 375 degrees F and fry the doughnuts for 1 to 2 minutes on each side. While doughnuts are still warm, toss them in the cinnamon sugar, to coat.

Recipe courtesy of Gale Gand

Fabulous Focaccia

Total Time:1 hr 50 min
Prep:1 hr 30 min
Cook:20 min
Yield:1 loaf

2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
10 Kalamata olives, pitted and quartered
1/4 cup shredded Parmesan
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.

2001 Television Food Network, G.P. All Rights Reserved

Honey White Bread

Total Time:3 hr 15 min
Prep:25 min
Inactive:2 hr 5 min
Cook:45 min
Yield:2 loaves

1/2 cup warm water (110 degrees)
2 packages dry yeast
1 teaspoon sugar
1 1/2 cups warm whole milk (110 degrees)
6 tablespoons (3/4 stick) unsalted butter, melted and cooled
1 1/2 tablespoons honey
2 extra-large egg yolks
5 to 6 cups all-purpose flour
1 tablespoon kosher salt
1 egg white, lightly beaten

Place the water in the bowl of an electric mixer fitted with a dough hook attachment. If the bowl is cold, be sure the water temperature doesn't drop below 110 degrees F. Add the yeast and sugar; stir and allow them to dissolve for 5 minutes.
Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of the flour, and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn't stick to the bowl. Add the flour slowly; you can always add more but you can't take it out. Knead on medium speed for about 8 minutes, adding flour as necessary.
Dump the dough out onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow it to rise for one hour, until doubled in volume.
Grease two 9 x 5-inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel, and allow to rise again for an hour, until doubled in volume.
Meanwhile, preheat the oven to 350 degrees F. When the dough is ready, brush the tops with the egg white and bake the breads for 40 to 45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.

2006, Barefoot Contessa at Home, All Rights Reserved

Naan Indian Oven-Baked Flat Bread

Total Time:3 hr 30 min
Prep:15 min
Inactive:3 hr
Cook:15 min
Yield:6 loaves

1 teaspoon active dry yeast
2 teaspoons sugar
2 cups all-purpose flour, plus more for rolling, see Cook's Note*
1 teaspoon fine sea salt
1/8 teaspoon baking powder
3 tablespoons plain yogurt
2 tablespoons extra-virgin olive oil
1 teaspoon kalonji (nigella seeds), optional, see Cook's Note**
1 teaspoon fennel seeds, optional, see Cook's Note**
Melted butter for slathering on the finished naans
Coarse sea salt for sprinkling

In a large glass, dissolve the dry yeast and 1 teaspoon sugar with 3/4 cup warm water (about 100 degrees F). Let it sit on your counter until it's frothy, about 10 minutes.
Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large, deep bowl.
Once the yeast is frothy, add the yogurt and the olive oil into the glass, and stir to combine. Pour the yogurt mixture into the dry ingredients and add the kalonji and fennel seeds, if using, and gently mix the ingredients together with a fork. When the dough is about to come together, use your hands to mix. It will feel like there isn't enough flour at first, but keep going until it transforms into a soft, slightly sticky and pliable dough. As soon as it comes together, stop kneading. Cover the dough with plastic wrap or a damp tea towel and let it sit in a warm, draft-free place for 2 to 4 hours.
When you're ready to roll, make sure you have two bowls on your counter: one with extra flour in it, and one with water. The dough will be extremely soft and sticky-this is good! Separate the dough into 6 equal portions and lightly roll each one in the bowl of extra flour to keep them from sticking to each other.
Shape the naan. Using a rolling pin, roll each piece of dough into a teardrop shape, narrower at the top than at the bottom. It should be 8 to 9-inches long, 4-inches wide at its widest point and about 1/4-inch thick. Once you've formed the general shape, you can also pick it up by one end and wiggle it; the dough's own weight will stretch it out a little. Repeat this method with the rest of the dough. (If you're making the gluten-free version, you'll have better luck pressing the dough out with your fingertips, than rolling.)
Warm a large cast-iron skillet over high heat until it's nearly smoking. Make sure you have a lid large enough to fit the skillet and have a bowl of melted butter at the ready.
Dampen your hands in the bowl of water and pick up one of your naans, flip-flopping it from one hand to the other to lightly dampen it. Gently lay it in the skillet and set your timer for 1 minute. The dough should start to bubble.
After about 1 minute, flip the naan. It should be blistered and somewhat blackened, don't worry - that's typical of traditional naan! Cover the skillet with the lid and cook 30 seconds to 1 minute more.
Remove the naan from the skillet, brush with a bit of butter and sprinkle with a little coarse sea salt. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve.

Cook's Notes:
* If you would like to make this gluten-free, you can substitute in 2 1/4 cups of a gluten-free all-purpose flour mix for the regular flour, plus 1 1/4 teaspoons of xanthum gum.
**The kalonji and fennel seeds are not traditional, but I love the burst of onion and mild licorice flavor they add. You can find them pretty cheaply at your local Indian market.

Recipe courtesy of Aarti Sequeira

Ricotta and Tomato Pizzas

Pizza dough is a great place for a yeast-dough beginner. It's a simple, easy recipe with a spectacular payoff -- homemade pizza!

Total Time:1 hr 40 min
Prep:25 min
Inactive:1 hr
Cook:15 min
Yield:2 (12-inch) pizzas

1 cup warm water (about 110 degrees F)
3 tablespoons extra-virgin olive oil, plus additional as needed
2 teaspoons sugar (1/4 ounce)
2 1/4 teaspoons active dry yeast (1/4 ounce package)
2 1/2 cups all-purpose flour, plus additional for kneading (11 3/8 ounces)
1/2 cup white or yellow cornmeal, plus additional for forming (2 3/8 ounces)
1 1/2 teaspoons kosher salt (1/8 ounce)
4 medium ripe yellow or red tomatoes (about 2 pounds)
3 cloves garlic
2 tablespoon extra-virgin olive oil, plus more for brushing
2 teaspoons kosher salt
Freshly ground black pepper
2 cups fresh ricotta cheese, at room temperature
5 to 6 sprigs fresh basil, oregano or parsley or a mix, leaves stripped and torn

To make the dough: Stir the water, oil, and sugar in a liquid measuring cup until the sugar dissolves. Sprinkle the yeast over the surface over the liquid and set aside without stirring until foamy, about 5 minutes.
Whisk flour, cornmeal, and salt in a large bowl, make a well in the center, and add yeast mixture. With a wooden spoon or your hand, gradually stir flour into liquid to make a rough dough. Pull dough together into a ball. Turn onto a work surface dusted with flour. Knead until dough is smooth and elastic, about 5 to 6 minutes, using a little flour if necessary to keep it from sticking. Shape dough into a ball.
Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover the bowl tightly with plastic wrap, trace a circle the size of the dough on the plastic, and note the time -- let rise until doubled in size, about 1 hour. Turn dough onto a work surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover, and let rise until soft and puffy, about 45 minutes.
Meanwhile prepare your topping: Grate the tomatoes on the large holes of a box grater into a large bowl. If very juicy, drain lightly in a strainer. Sprinkle the garlic with the salt and mash and smear the garlic into a paste with the side of a chef's knife. Add to the drained tomatoes. Whisk in the olive oil and season with the salt and pepper to taste.
Preheat oven to 425 degrees F.
Divide dough in half. Form dough into rounds (see How-to pictures). Press dough into cornmeal, flipping to dust both sides. Hold dough up like a steering wheel and rotate and stretch it to make a thin disk. Lightly brush a pizza screen or crisper with oil and place round on top. Spread half the tomato over the top and bake until crust is golden and crisp, about 15 minutes. Remove pizza from the oven and drop spoonfuls of ricotta on top. Scatter the fresh herbs and serve. Repeat with remaining pizza.

Copyright 2007 Television Food Network, G.P. All rights reserved
From Food Network Kitchens

Sunday, August 20, 2017


Total Time:1 hr 29 min
Prep:1 hr
Inactive:9 min
Cook:20 min
Yield:20 servings

1 ounce/28g fresh yeast
3 1/2 cups unbleached flour
1/4 cup white or packed brown sugar
2 teaspoons salt
1 cup milk, or more
1 pound unsalted butter
2 tablespoons flour, for dusting
1 egg
1 tablespoon milk

In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If most of the flour isn't moistened with this quantity of milk, add more, a tablespoon at a time until it is moistened and smooth, using up to 4 tablespoons. Turn mixer on high and mix for another 4 minutes until very smooth and elastic.
Turn the dough out of the bowl onto a floured board, cover with a damp tea towel and allow it to rest for 15 minutes to relax the gluten. Remove the towel and, using a French rolling pin, roll the dough into a 10 by 9-inch rectangle 5/8-inch thick. Wrap in plastic then chill for 1 hour and up to overnight.
Ten minutes before the dough is done resting in the refrigerator, prepare the butter. Beat it with your rolling pin on a floured surface to soften it and form a rectangle 6 by 8 1/2 inches. Place it between parchment paper or plastic wrap and set aside.
Remove the dough from the refrigerator and roll it on a floured work surface into a 10 by 15-inch and 1/4-inch thick rectangle. Brush any excess flour off the dough. Place the shorter side of the dough parallel to the front of your body on the work surface. Place the butter in the middle, long-ways. Fold the bottom up over the butter and brush off any excess flour and then fold the top down over the butter to overlap and encase the butter. Press down lightly with the rolling pin to push all the layers together and make sure they have contact.
Continue rolling the laminated (layered) dough to form a new 10 by15-inch rectangle, patching any holes with a dusting of flour where butter may have popped through. Fold into thirds, like a letter, brush off any excess flour and mark it with an indentation made by poking your finger once at the corner of the dough meaning you have completed the first "turn".
Wrap well in plastic and chill 1 hour and up to overnight. Do this again three more times (some people only do 3 turns total, some do 6, some do 3 plus what's called a "wallet" turn for the last one which is a 4 fold turn that's folded into itself like a book jacket) marking it accordingly each time and chilling in between each turn.
After the fourth turn, you can let the dough chill overnight, or, for 1 hour, or, roll it out to a 13 by 24-inch square that is a little less than 1/4-inch thick and cut out your croissants and shape them.
I roll out my dough and cut it with a sharp large knife into 6-inch strips then cut them into triangles, 4 inches wide at the base of the triangle (or for a more curved croissant cut the triangles 6 inches wide). Stretch these triangles again 9 inches long, then place on the work surface and put a piece of scrap dough in the center of the wide end to enclose, which will plump up the center. Roll the triangles up towards you starting at the wide end and place them 2 inches apart on a parchment lined sheet pan with the tip tucked under and the ends slightly curved in to make a crescent shape. You may freeze the croissants at this point, or, in a small bowl, whisk together the egg and milk and brush the croissants with this egg wash.
To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment like a proof box. Set aside to proof for 1 1/2 to 2 1/2 hours until puffed up and spongy to the touch. Remove from the oven.
Spritz a preheated 425 degree F oven with water, close the door, and get the croissants. Place the croissants in the oven and spritz again, close the door and turn the oven down to 400 degrees F. After 10 minutes, rotate your pan if they are cooking unevenly and turn the oven down to 375 degrees F. Bake another 5 to 8 minutes until golden brown.
Recipe courtesy of Gale Gand

Hazelnut Babka

Total Time:3 hr 40 min
Prep:3 hr
Cook:40 min
Yield:8 to 10 servings

1/2 cup all-purpose flour
1 envelope yeast (2 1/2 teaspoons)
1/2 cup milk
2 1/2 to 3 cups all purpose flour
1 egg
3 egg yolks
1/4 teaspoon salt
3 tablespoons sugar
Butter or vegetable oil or spray, for bowl
1/4 pound unsalted butter, melted
2 tablespoons melted, unsalted butter
1/4 cup sugar
1 tablespoon cinnamon
1 cup toasted and chopped hazelnuts
Beesting glaze:
1/4 cup butter
2 tablespoons sugar
1/4 cup honey
1/4 cup hazelnut liqueur
1/2 cup chopped, toasted hazelnuts

Make the sponge by mixing ingredients in bowl and letting sit for 1/2 hour.
In a standing mixer, fitted with a dough hook, add the sponge. Add in the flour, egg, egg yolks, salt, and sugar. Add any additional flour to make smooth dough. Place in oiled bowl, cover and set aside until doubled in volume. Punch down and let rise (covered) again.
Punch down and roll out into a rough triangular shape that is about 1 1/2 feet and 1/2-inch thick. Paint with melted butter. Mix together sugar, cinnamon and hazelnuts. Sprinkle on. Roll up and press into well-buttered bundt pan. Let rise until doubled.
Preheat oven to 375 degrees F.
Bake for 40 minutes. Let cool then remove from pan. Cook together butter, sugar, honey, and liqueur. Paint on top. Sprinkle with nuts.

Recipe courtesy of Wayne Harley Brachman

Homemade Cinnamon-Raisin Bread

Total Time:6 hr 43 min
Prep:30 min
Inactive:5 hr 40 min
Cook:33 min
Yield:6 to 8 servings

2 1/4 cups bread flour
1 cup brown rice flour*
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon fine sea salt
1/2 cup warm water (100 to 110 degrees F)
3 teaspoons active dry yeast
6 tablespoons unsalted butter, at room temperature
1/2 cup sugar
3 eggs, at room temperature
1 cup chopped walnuts
1 1/4 cups raisins
Butter, for greasing the loaf pan
Flour, for dusting the loaf pan
*can be found in health food and gourmet stores
Special equipment: 8 1/4 by 4 1/2-inch nonstick loaf pan (such as Baker's Secret)

In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt. Set aside.
In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy.
In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a ball of dough forms. Remove the paddle attachment and attach a dough hook. (If a dough hook attachment isn't available, the dough can also be kneaded by hand for 15 minutes on a lightly floured work surface.) Mix on medium-low speed for 10 minutes (scraping the sides of the bowl, if necessary). Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours.
Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan. Punch the center of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form the dough into an 8 by 4-inch rectangle and place in the prepared loaf pan. Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours.
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes. Cool for 10 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours.
Wrap well in plastic and store at room temperature for 2 days or freeze for up to 1 month.

Recipe courtesy of Giada De Laurentiis

Pita Bread

Total Time:3 hr 15 min
Prep:40 min
Inactive:2 hr
Cook:35 min
Yield:8 pitas

1 package active dry yeast
1 teaspoon sugar
11/2 cups warm water
1 teaspoon salt
31/2 cups bread flour, plus more for dusting
1 teaspoon olive oil

In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir to blend. Let the yeast stand until foamy, about 5 to 10 minutes.
Stir in the salt. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated and the dough gathers into a ball; this should take about 4 minutes.
Turn the dough onto a lightly floured surface and knead until it's smooth and elastic. Transfer the dough to a lightly oiled bowl, turn it over to coat, and cover with plastic wrap. Allow to rise until double in size, about 1 1/2 hours.
Place a large pizza stone on the lower oven rack, preheat the oven (and stone) to 500 degrees F.
Punch the dough down, divide it into 8 pieces, and gather each piece into a ball; keeping all of them lightly floured and covered while you work. Allow the balls of dough to rest, covered, for 15 minutes so they will be easier to roll out.
Using a rolling pin, roll each dough ball into a circle that is about 8-inches in diameter and 1/4-inch thick. Make sure the circle is totally smooth, with no creases or seams in the dough, which can prevent the pitas from puffing up properly. Cover the disks as you roll them out, but do not stack them up. Put 2 pita rounds at a time on the hot pizza stone and bake for 3 to 4 minutes, or until the bread puffs up like a balloon and is pale golden. Watch closely; they bake fast. Remove the bread from the oven and place on a rack to cool for 5 minutes; they will naturally deflate, leaving a pocket in the center. Wrap the pitas in a large kitchen towel to keep them soft.

Recipe courtesy of Tyler Florence and JoAnn Cianciulli

Rapid Rolls

Total Time:1 hr
Prep:10 min
Inactive:25 min
Cook:25 min
Yield:24 dinner rolls

3 (.25-ounce/7g) packets active dry yeast
1 3/4 cups warm water
1/2 cup honey
1/2 cup melted butter, plus more for brushing
2 teaspoons salt, plus more for sprinkling
2 large eggs, beaten
4 to 6 cups flour, plus more if needed
Rapid Rolls Variations, recipes follow

Preheat the oven to 400 degrees F.
In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey.
On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky.
Portion the dough into 24 even servings. Form the rolls into desired shape and place in a cast iron skillet or on a baking sheet spaced evenly apart. Set aside and allow to rise approximately 20 minutes, or until doubled in size. Brush the rolls with melted butter.
Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt.

Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls.

Per serving (1 roll): Calories 147; Total Fat 4 grams; Saturated Fat 2.5 grams; Protein 3 grams; Total Carbohydrate 24 grams; Sugar: 6 grams; Fiber 1 gram; Cholesterol 26 milligrams; Sodium 168 milligrams;
Recipe courtesy of Kelsey Nixon

Saturday, August 19, 2017

Cinnamon Buns

Total Time:1 hr 19 min
Prep:45 min
Inactive:4 min
Cook:30 min
Yield:10 servings

1 cup water
3 cups bread flour
5 tablespoons unsalted butter, cut into pieces and softened at room temperature
1/4 cup powdered milk
5 teaspoons sugar
1 ounce fresh yeast (or 2 1/4-ounce packets dry yeast)
1 3/4 teaspoons salt
Honey Schmear:
3/4 cup light brown sugar, packed
4 tablespoons unsalted butter, softened at room temperature
2 tablespoons honey
2 tablespoons light corn syrup
1 teaspoon cinnamon
1 tablespoon water
Bun Finish:
1/2 cup sugar
2 teaspoons cinnamon
4 tablespoons unsalted butter, melted
1 1/2 cups powdered sugar
1/4 cup milk

Dough: In a mixer fitted with a dough hook, combine all the ingredients for the dough. Mix at low speed for 2 minutes, then increase the speed to medium and mix for another 6 minutes. To test if the dough is ready, stretch a small piece of dough between your hands into a thin sheet and hold it up to the light. If you see a web-like pattern, the dough is developed; the webs are the strands of gluten. If you do not see them, mix the dough at medium speed 2 minutes more, then test again. Transfer the dough to a bowl, cover with a damp cloth, and refrigerate at least 2 hours or over night.
Honey Schmear: In a mixer, mix the brown sugar, butter, honey, corn syrup and cinnamon until smooth. Add the water and mix until smooth, adding more water as needed to make the mixture spreadable.
Bun Finish: Butter 10 cups of a large muffin tin. Spoon 2 tablespoons of the honey schmear into the bottom of each cup. In a small bowl, mix the sugar and cinnamon. On a lightly floured surface, roll the dough into a 10-by-10-inch square about 1/4- inch thick. Brush with the melted butter and sprinkle with the cinnamon sugar. Using your hands, firmly roll up the dough like a jellyroll. Transfer to a sheet pan and refrigerate 30 minutes. Using a sharp knife or a taut length of dental floss, cut the dough into 10 slices, each about 1 inch thick. Place one slice (on its cut side) in each muffin cup. Cover with a damp cloth, and let rise in a warm place until they reach the rim of the pan, about 1 to 1 1/2 hours. (Or, cover and let rise in the refrigerator overnight.)
Preheat the oven to 350 degrees F. Bake until golden brown, 25 to 30 minutes. Meanwhile, line a sheet pan with parchment paper. Let the buns cool in the pan for 2 minutes, then flip the pan over onto the sheet pan. Carefully lift off the muffin pan, leaving the buns and toppings on the sheet pan. Let cool. Meanwhile mix together the powdered sugar and milk to make a glaze. With a spoon drizzle the glaze over the top of the buns.

Recipe courtesy of Gale Gand

Homemade Flat Bread

Total Time:2 hr 15 min
Prep:35 min
Inactive:1 hr
Cook:40 min
Yield:20 servings

1 package active yeast
1/2 teaspoon sugar
1 3/4 cup all-purpose flour
1 teaspoon coarse salt
1 tablespoon fresh thyme leaves
3/4 cup water (might need more)
1 teaspoon oil

In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Cut into 20 pieces and with a rolling pin roll out to form very flat 5 to 6-inch circles.
Preheat a stove top grill pan over medium high. Do not oil. Place bread on hot grill and cook without touching it until you see bubbles on the surface, about 1 to 2 minutes. Turn and continue to cook 1 to 2 minutes more or until bread has puffed up. Serve immediately.

Recipe courtesy of Kathleen Daelemans

S'mores Chocolate Chip Cookies

Total Time:
50 min
Prep:10 min
Inactive:20 min
Cook:20 min
Yield:36 cookies

1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Pinch salt
3 cups all-purpose flour
1 1/2 cups coarsely-smashed graham cracker pieces (from about 1 sleeve), plus 36 small graham cracker squares
Marshmallow creme, for topping cookies
One 8-ounce/224g milk chocolate bar, broken into pieces

Preheat the oven to 350 degrees F.
With an electric mixer, beat together the butter and sugars in a large bowl until smooth and fluffy, then beat in the eggs. Add the baking soda, vanilla and salt to the butter mixture, mixing just until combined. Add the flour and smashed graham crackers and slowly mix together until combined.
Drop tablespoon-sized dollops of batter 2 inches apart on ungreased baking sheets. Dollop some marshmallow creme onto each of the cookies, and press a piece of chocolate and graham cracker into the marshmallow.
Bake until just set in the center, 7 to 8 minutes. Allow to cool slightly, then transfer to a wire rack to cool completely.

Recipe courtesy of Nancy Fuller

Soft Pretzels

Total Time:50 min
Prep:30 min
Cook:20 min
Yield:20 servings

2 tablespoons warm water, plus 1 1/3 cups warm water
1 package dry yeast
1/3 cup brown sugar
5 cups flour
1/2 cup baking soda
Kosher salt
Mustard, as an accompaniment

In a large mixing bowl, mix 2 tablespoons warm water with the yeast to dissolve it. Then stir in the remaining warm water and brown sugar. Place bowl on a mixer and using a dough hook, gradually add the flour and continue mixing until it forms a ball. Turn it out onto a work surface and knead the dough to make it smooth. Use enough flour on your work surface so the dough is not sticky.
Preheat oven to 475 degrees F.
Butter 2 sheet pans. Bring 2 quarts of water and the baking soda to boil in a large saucepan. Cut dough up into golf ball size pieces. Then roll them into 1/2-inch thick worms. Form a U then cross the ends, twisting at the middle. Fold the ends back down to meet the U (which is now an O) and press to secure the dough. Drop it into the boiling water for 30 seconds then fish it out and place it on the greased sheet pan. Sprinkle with kosher salt. Repeat with the rest of the dough. Bake for 8 minutes or until golden brown.

Recipe courtesy of Gale Gand

Sticky Buns

Total Time:7 hr 45 min
Prep:30 min
Inactive:6 hr 40 min
Cook:35 min
Yield:12 rolls

Softened butter, for bowls and baking pan
For the glaze:
1 cup light muscavado sugar
4 tablespoons unsalted butter
1/3 cup honey
1/4 cup freshly squeezed orange juice
1 orange, zest finely grated
1 cup sliced almonds, lightly toasted
For the dough:
1 package yeast
1 cup warm milk (about 110 degrees F)
1/4 cup granulated sugar, plus a pinch
1/4 cup unsalted butter
1 1/2 teaspoons pure vanilla extract
1 large egg yolk
2 3/4 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon salt
For the filling:
8 tablespoons softened butter
1/3 cup granulated sugar
1 tablespoon ground cinnamon

Butter a 9 by 13-inch baking pan.
For the glaze:
Combine the sugar, butter, honey, orange juice and zest in a saucepan and bring to a boil; boil until slightly thickened. Pour the glaze into the prepared pan, and scatter the nuts over the top.
For the dough:
Sprinkle yeast over warm milk with a pinch of the granulated sugar; set aside until foamy, about 5 minutes. Melt 1/4 cup butter and whisk into yeast with vanilla and egg yolk.
Whisk the flour, 1/4 cup sugar, and salt in a large bowl. Stir in yeast mixture to make a sticky dough. Knead the dough on a floured work surface until soft and elastic, 6 to 8 minutes. (Dough will be soft and elastic, but not terribly sticky.) Shape into a ball, brush with a little melted butter and put into a large bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.
Knead the dough and reform into a ball. Return to the bowl, cover with buttered plastic wrap and refrigerate for 4 hours.
For the filling:
Roll the dough into 10 by 18-inch rectangle with a long edge facing you. Spread soft butter over the surface. Whisk 1/3 cup sugar and cinnamon together, scatter over butter. Roll into a long tight cylinder; pinch long edge to seal. Cut into 1 1/2-inch rolls with string or dental floss. Evenly space the rolls in the pan. Cover and let rise, at room temperature, until doubled, about 1 1/2 hours.
Preheat the oven to 350 degrees F.
Bake until golden, 30 to 35 minutes. Rest at room temperature 10 minutes, unmold, and serve warm.

Recipe courtesy of Bobby Flay, 2007

Friday, August 18, 2017

From Scratch Pumpkin Pie

Total Time:3 hr 50 min
Prep:35 min
Inactive:1 hr
Cook:2 hr 15 min
Yield:8 servings

1 medium sugar pumpkin (about 3 pounds)
Canola oil, for oiling pumpkin
Easy Pie Crust:
2 cups all-purpose flour, plus more for flouring
1/4 teaspoon salt
2/3 cup (11 tablespoons) cold unsalted butter, cut into 1/2-inch pieces
One 14-ounce/392ml can sweetened condensed milk
1/2 cup whipping cream
2 tablespoons cornstarch
2 tablespoons molasses
2 tablespoons canola oil
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs

For the pumpkin: Preheat the oven to 375 degrees F.
Remove the stem from the pumpkin and scrape out the insides, discarding the seeds. Cut the pumpkin in half and lay the pieces cut-side down on a rimmed baking sheet lined with aluminum foil. Rub canola oil all over the skin and bake until fork-tender, about 1 hour. Let cool.
For the easy pie crust: While the pumpkin is cooking, make the crust. In a large bowl, combine the flour and salt. Add in the butter and work into the dough with a fork until the mixture is crumbly. Stir in just enough cold water (4 to 5 tablespoons) with a fork just until the flour is moistened. Divide the dough in half, shape each half into a ball and flatten slightly. Wrap one ball in plastic wrap and refrigerate for another use.
Roll out the remaining dough ball on a lightly floured surface to a 12-inch round. Transfer to a 9-inch-diameter glass pie dish. Fold the overhangs under and crimp decoratively. Pierce the dough all over with a fork. Chill in the refrigerator for 15 minutes.
Line the crust with foil, fill with dried beans or pie weights and bake until the sides are set, about 12 minutes. Remove the foil and beans. Reduce the oven temperature to 350 degrees F.
For the filling: Scoop out the pulp from the roasted pumpkin and puree in a food processor until smooth (you should have about 4 cups). Add the condensed milk, cream, cornstarch, molasses, canola oil, cinnamon, ginger, salt and eggs and combine thoroughly.
Pour the filling into the crust and bake until the filling is set in the center, about 1 hour. Transfer the pie to a rack and cool for 30 minutes. Serve at room temperature or chilled.

Recipe courtesy of Nancy Fuller

Prime Rib Sandwiches with Horseradish Sauce

Total Time:3 hr 10 min
Prep:10 min
Inactive:1 hr 20 min
Cook:1 hr 40 min
Yield:12 sandwiches

Prime Rib:
One 6- to 8-pound standing rib roast
1/3 to 1/2 cup kosher salt
2 tablespoons freshly ground black pepper
1 bunch fresh thyme
Horseradish Cream:
2 cups sour cream
1/2 cup prepared horseradish, drained
1/4 cup Dijon mustard
1 bunch fresh chives, chopped
Kosher salt and freshly ground black pepper
12 club rolls, split open
Olive oil, for brushing

For the prime rib: Preheat the oven to 450 degrees F. Remove the meat from the refrigerator at least one hour before cooking.
Rub the meat all over with the salt and pepper and spread the thyme sprigs over the top. Arrange the meat on a roasting rack, fat-side up. Roast the meat 30 minutes, then reduce the temperature of the oven to 350 degrees F. Continue cooking the meat until the internal temperature at the thickest part reaches 125 degrees F, about 1 hour. Remove the meat from the oven and tent loosely with foil. (Leave the oven on.) Let rest 20 minutes.
For the horseradish cream: In a medium bowl, whisk together the sour cream, horseradish, Dijon mustard, chives and salt and pepper. Set aside.
For the sandwiches: Place the rolls on a baking sheet and brush the cut sides with some olive oil. Toast in the oven just until lightly golden, 5 to 10 minutes.
Carefully cut the meat off the bone into thin slices. Once there is enough to assemble the sandwiches, spread the horseradish cream on the rolls and layer on the meat. Serve warm.

Recipe courtesy of Nancy Fuller

Prime Rib with Red Wine-Thyme Butter Sauce

Total Time:5 hr 50 min
Prep:15 min
Inactive:2 hr 15 min
Cook:3 hr 20 min
Yield:8 to 10 servings

Fresh Thyme Butter:
2 sticks unsalted butter, at room temperature
1/4 cup fresh thyme leaves
Kosher salt and freshly ground black pepper
Prime Rib:
One 12- to 14-pound prime rib, trimmed of some excess fat
11 large cloves garlic, 8 whole and 3 chopped
Canola oil, for brushing
Kosher salt and freshly ground black pepper
3 shallots, chopped
1 bottle Cabernet Sauvignon
Few splashes Cabernet Sauvignon vinegar
4 cups homemade roasted chicken stock, warmed
12 whole black peppercorns
Chopped fresh parsley, for garnish

For the butter: Combine the butter and thyme in a food processor and process until smooth, then season with salt and pepper. Scrape the butter into a ramekin, cover with plastic wrap and refrigerate until cold and the flavors meld, at least 2 hours and up to 48 hours.
For the prime rib: Remove the prime rib from the refrigerator 2 hours before roasting. Pat the surface dry with paper towels. Make 8 small slits over the surface of the fat cap and fill each slit with a whole garlic clove.
Place the roast on a large cutting board, then brush with oil and season heavily with salt and pepper 15 minutes before roasting.
Preheat the oven to 450 degrees F.
Place the roast, bone-side down (fat-side up), in a large roasting pan fitted with a rack. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue roasting until a digital instant-read thermometer inserted into the center and ends of the meat registers 125 degrees F for medium-rare doneness, about 3 hours. Start checking the temperature after 2 hours.
Transfer the meat to a cutting board with a juice groove. Pour off all but a few tablespoons of the fat from the pan, and place the roasting pan over two burners set to high heat. Add the shallots and the remaining 3 cloves chopped garlic, and cook until soft, about 4 minutes. Add the wine and vinegar and cook until reduced by three-quarters, about 5 minutes. Add the stock and peppercorns, and bring to a boil. Cook until reduced by half, about 10 minutes. Strain the sauce into a medium saucepan set over low heat. Bring to a simmer and cook until reduced a bit further. Slowly whisk in the cold thyme butter and cook until the sauce thickens (do not boil or the sauce will break). Season with salt and pepper. Finish with a dash of Cabernet Sauvignon vinegar and the chopped parsley to serve.
Cook's Note: Have the butcher trim some of the excess fat from the roast, leaving a layer of fat to protect and baste the roast as it cooks.

Recipe courtesy of Bobby Flay

Short Rib and Tallegio Pie

Total Time:5 hr 25 min
Prep:1 hr 10 min
Inactive:15 min
Cook:4 hr
Yield:4 to 6 servings

2 tablespoons canola oil
5 pounds bone-in short ribs
Salt and freshly ground black pepper
1/2 cup dried apricots, roughly chopped
2 tablespoons capers, roughly chopped
2 shallots, peeled and thinly sliced
2 to 3 cups dry red wine
1 1/2 pounds tallegio cheese, chopped
1/2 cup heavy cream
3 cups all-purpose flour
2 teaspoons salt
1/2 teaspoon sugar
1 pinch ground cinnamon
1 1/4 cups shortening
1 stick butter, plus 3 tablespoons melted for brushing
1 cup golden raisins, coarsely ground
1 cup walnuts, coarsely ground
Arugula salad, for serving

Preheat the oven to 350 degrees F.
For the filling: In a large Dutch oven or heavy-bottomed saucepan, heat the oil. Sprinkle the short ribs generously with salt and pepper. When the oil is hot, add the short ribs and cook on each side until brown, about 3 minutes per side. When browned, remove the short ribs to a plate. Add in the apricots, capers and shallots, and stir, cooking until the shallots caramelize, about 2 minutes. Pour in the red wine and, using a wooden spoon, scrape up all brown bits stuck to the bottom of the pan. Return the short ribs to the pan, transfer to the oven and cook until knife tender, about 2 hours 30 minutes. Halfway through the cooking process, check your short ribs and make sure there is enough liquid in the pot still, adding more red wine if necessary.
When the short ribs have finished cooking, remove them from the oven and let the mixture cool slightly, enough to handle. Transfer the short ribs to a large mixing bowl, and with two forks, shred the meat from the bones, discarding the bones. Meanwhile, there should be about 1 cup of cooking liquid left in the pot. If there is more than 1 cup, place back on the stovetop over medium heat and reduce the liquid to 1 cup. Add your cooking liquid to the bowl with the shredded short ribs. Then add the tallegio and heavy cream, stirring all to combine. Taste for seasoning, adding salt and pepper if necessary.
For the crust: In a large mixing bowl, mix together the flour, salt, sugar and cinnamon. Add the shortening and butter and mix until it looks like wet sand. Mix in the raisins and walnuts. Slowly add 1 cup water, adding more as needed, until the dough comes together. Divide the dough into 5 even balls. On a floured surface, roll 2 balls out to 1/4-inch thickness. Save the remaining dough for other use. Transfer one crust to line the bottom of a 9-inch pie pan.
Fill your crust with the cooled short rib mixture, and then top with the second crust. Cut 3 1-inch-long vents into the top crust and brush with melted butter. Transfer the pie to the oven and bake until golden brown and the gravy bubbles through the vents, 45 to 55 minutes. Pull out of the oven and let sit for approximately 15 minutes.
Slice and serve with a small side of arugula salad.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Recipe courtesy of Rodney Henry

Short Rib Stew with Vegetables and Port

Total Time:3 hr 35 min
Prep:25 min
Cook:3 hr 10 min
Yield:8 servings

1/4 cup olive oil
4 pounds boneless beef short ribs, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 medium yellow onions, cut into 1-inch pieces
6 cloves garlic, smashed and chopped
4 sprigs fresh oregano
4 sprigs fresh thyme
1/4 cup flour
4 cups beef broth
1 bottle red wine, preferably Cabernet Sauvignon
3 large carrots, chopped
3 large parsnips, chopped
2 pounds purple potatoes, scrubbed and halved
1 cup port wine
1/4 cup chopped fresh chives, optional, for garnish

Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside.
Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours.
Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes.
Serve garnished with chopped chives.

Recipe courtesy of Nancy Fuller

Thursday, August 17, 2017

Barbecue-Braised Brisket Sandwiches

Total Time:4 hr 15 min
Prep:15 min
Cook:4 hr

1 (5 to 6-pound) beef brisket, point cut
1 tablespoon smoked paprika
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1 cup ketchup
2/3 cup cider vinegar, plus more for seasoning
1/4 cup molasses
3 tablespoons brown sugar
1 tablespoon mustard powder
3 tablespoons bourbon, plus more for seasoning
1 tablespoon Worcestershire sauce
10 potato rolls, for serving

1. Adjust the oven racks to fit a large Dutch oven; preheat the oven to 350 degrees F. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes.
2. Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, brown sugar, mustard powder, bourbon, Worcestershire, 2 teaspoons salt and 1 cup water. Pour the barbecue sauce over the brisket.
3. Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, bourbon, and salt, if desired.
4. Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.

Recipe courtesy of Food Network Kitchens for entwine.
Copyright 2011 Television Food Network, G.P. All rights reserved

Beef Tenderloin Crostini

Total Time:1 hr
Prep:15 min
Inactive:20 min
Cook:25 min
Yield:20 crostini

Beef Tenderloin:
2 pounds beef tenderloin, trimmed and tied
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 baguettes, cut into twenty 1/2-inch-thick slices total
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Horseradish Sauce:
1 cup sour cream
1/4 cup applesauce
2 tablespoons horseradish
2 tablespoons mayonnaise
2 tablespoons breadcrumbs
2 tablespoon minced chives
Kosher salt and freshly ground black pepper
Watercress leaves, for garnish

For the beef tenderloin: Preheat the oven to 500 degrees F.
Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.
Roast the tenderloin until an internal thermometer reads 125 to 130 degrees F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.
For the crostini: Turn down the oven temperature to 400 degrees F.
Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.
For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.
To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.

Recipe courtesy of Nancy Fuller

Beeramisu and Kidamisu Desserts

Total Time:4 hr 25 min
Prep:25 min
Inactive:4 hr
Yield:18 servings

8 large eggs, separated
1/2 cup sugar
1 pound mascarpone cheese, at room temperature
2 teaspoons vanilla extract
1 bottle (pint) chocolate stout beer
48 ladyfingers
2 cups hot chocolate, cooled
1 cup shaved semisweet chocolate

Using a hand beater with a whisk attachment, beat the egg yolks and 1/4 cup of the sugar in a large bowl on medium-high speed until it forms thick ribbons, 3 to 5 minutes. Add the mascarpone and vanilla and continue to whisk on medium-high speed until smooth.
In a stand mixer, beat the egg whites and remaining 1/4 cup sugar to medium-stiff peaks, then fold into the yolk and mascarpone mixture. Divide in half to use for both the beer version and hot chocolate version.
To make the beer version for adults: Pour the beer into a bowl or shallow dish. Working 1 at a time, dip 8 ladyfingers in the beer, turning to coat. Make a layer of dipped ladyfingers on the bottom of an 8-by-8-inch baking dish. Cover with a layer of the whipped mascarpone, then dip and layer 8 more ladyfingers and top with another layer of mascarpone. For a third time, dip and layer 8 more ladyfingers and top with the mascarpone mixture. Cover and refrigerate for at least 4 hours.
For the hot chocolate version: Pour the hot chocolate into a shallow dish. Working 1 at a time, dip 8 ladyfingers in the hot chocolate, turning to coat. Make a layer of dipped ladyfingers on the bottom of an 8-by-8-inch baking dish. Cover with a layer of the whipped mascarpone, then dip and layer 8 more ladyfingers and top with another layer of mascarpone. For a third time, dip and layer the remaining 8 ladyfingers and top with the remaining mascarpone mixture. Cover and refrigerate for at least 4 hours.
Top each of the desserts with 1/2 cup of the shaved chocolate before serving.

CONTAINS RAW EGGS: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

Recipe courtesy of Nancy Fuller