The Cornish Pasty – Going to Fall Down a Mineshaft? This is the Meat Pie For You!

This Cornish pasty is one of those rare recipes that novice cooks will find easier to make than experienced bakers. That’s because to make this to its original, and very sturdy specifications, you’re forced to over-mix the dough…a cardinal sin that literally gives pie makers nightmares.

Like any pastry dough, we’re just adding just enough ice water to bring everything together, but unlike classic pie dough, we’re going to knead the mixture for a couple minutes past that point.  Thanks to a little thing called muscle memory, this is not going to be easy for some of you.

Get over it; because once you taste and feel the final product, it will all make sense. The tougher, but not tough dough is the perfect delivery system for the meaty filling. Speaking of which, I went with a fairly traditional version, and provided the recipe below, but this great crust will work with all sorts of stuffings.

You could use cooked meat in these, but part of what makes them so good, is how the raw ingredients cook in their own juices, while encased in the tasty dough. I can’t imagine many things that wouldn’t be great in these.

By the way, this recipe is dedicated to my mother-in-law Peggy, who requested it about five years ago. It was one of her favorite foods growing up, and I’m curious to hear how close I got. I hope you give this easy, and delicious meat pie a try soon. Enjoy!

Ingredients for 4 Cornish pasty

4 cups bread flour (mine weighed in at 1-lb 2-oz)

2 oz (4 tbsp) cold butter

3 oz (6 tbsp) cold lard

1 1/2 tsp salt

about 2/3 to 3/4 cup ice water, or enough to just bring dough together (start with about 1/2 cup, and then drizzle in more as needed)

For the steak filling:

12oz cubed beef skirt steak

1/2 cup diced onions

1 cup diced gold potatoes

1/3 cup diced turnip

1 1/2 tsp salt

1 tsp freshly ground black pepper

pinch of cayenne

2 tbsp butter, cut into 8 thin slices

For the egg wash:

1 large egg, beaten with 1 tsp water

- Bake pasties at 350 F. for about an hour or until browned and bubbly

Beef on Weck, Part 2: The Meat Within

As promised, this is how I do roast beef for "beef on weck." In episode one, we made the weck rolls, which are awesome, but become significantly more so when filled with freshly roasted beef and horseradish. And, don't even get me started on the au jus.

There are many cuts of beef used for this, including top round, rump roast, and brisket, but I like to use a nice thick top-sirloin roast. Instead of cooking it in the oven, I like to pan-roast this on the stovetop. There are many advantages to this approach. Since top sirloin roasts are only a couple inches thick, they cook relatively fast. They're also tender, flavorful, and because of their shape, very easy to slice thinly, which is one of the keys to this amazing sandwich.

As far as the au jus goes, it’s only going to be as good as the beef broth or stock you use, but I have a great tip regarding where to find the nice stuff. Most of your higher-end grocery store chains, which have in-house butchery departments, usually sell homemade stocks in the frozen food section.

It makes sense, since there are so many bones and meat scraps available. Not only are these products usually high-quality, they’re also pretty affordable, so check there before you use something out of a carton.

Anyway, thanks for your patience, and I really hope you try both recipes, and experience Buffalo’s best-kept, and most delicious secret. Enjoy!

Ingredients for 4 Beef on Weck sandwiches:

1 tablespoon vegetable oil

2 pound top-sirloin roast

salt and pepper to taste

2 or 3 teaspoons flour

2 1/2 cups good quality beef broth
2 tsp aged balsamic vinegar, or to taste

4 kummelweck rolls

extra hot prepared horseradish, as needed

serve with chips or fries, and pickles

Beef on Weck, Part 1: The Kummelweck Roll – You’ll Be Thirsty for More

Welcome to the first of a two-part series on one of this country’s most delicious unknown sandwiches, the "Beef on Weck." This simple, but brilliant creation features thinly sliced, horseradish covered, roast beef, piled high on a freshly baked kummelweck.

The roll's fragrant caraway seeds and coarse salt are a perfect accent, and when you add a steaming ramekin of fresh beef jus for dunking, you’ll understand why this is the pride of Western New York. Sorry, chicken wings.

As legend has it, a pub owner in Buffalo, New York created the sandwich, hoping the salty rolls made by a local German baker would help increase drink sales. That sounds about right, and I do have it on very good authority that beef on weck works well with beer.

So, even if you’re not into roast beef, I still recommend you give these great sandwich rolls a try soon. And, if you are into roast beef sandwiches, I invite you to stay tuned for what I believe is America’s finest example. Enjoy!

Ingredients for 12 Kummelweck Rolls:

1 envelope active dry yeast (2 1/4 tsp)

1 cup warm water (105 F.)

2 tbsp vegetable oil

1 tbsp sugar

1 1/2 tsp salt

1 large egg white

1 generous tsp honey

*3 1/4 cups all-purpose flour total (use 1/2 cup with yeast and water to start recipe)

* I mentioned a dough tip during the video, and that has to do with not adding all the flour at once. I like to add about 80% of the flour called for, and then continue adding small amounts as the dough kneads, until I have the perfect texture.  You want a soft, fairly sticky dough that pulls off the sides of the bowl clean.

For the topping:

1 large egg white beaten with 2 tsp water

coarse grain sea salt

caraway seed

- Bake at 425 F. for 18-20 minutes

Grilled Marsala Marinated Skirt Steak – Thank You, Chicken Parm!

It’s not often that my recipe inspirations cross species, but this juicy and delicious, Marsala-marinated skirt steak is one such case. 

I was in Santa Monica a few years ago, where I ordered a chicken parmesan that featured a garlic, rosemary, and Marsala-spiked sauce; and I loved the subtle sweetness the wine added to the tomato.

For whatever reason, I thought of those flavors while brainstorming a quick skirt steak marinade, and this is what happened. Skirt steak is always great on the grill, and doesn't needs much help, but I loved how this came out. I can only wonder how much better it would have been if I’d actually let it marinate.

The plan was to prep this in the morning, and grill it for dinner after at least eight hours in the marinade. But, due to hunger-related circumstances beyond my control, it ended up being an early lunch. Even though it only soaked for a short time, it was still very nice, but hopefully you'll exercise a little more self-control. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1 1/2 pound skirt steak

2/3 cup Marsala wine

1/4 cup ketchup

1 tsp dried rosemary, or 1 tbsp fresh

1 tsp freshly ground black pepper

2 tsp kosher salt

6 cloves garlic, minced

- Marinate for 8 hours to overnight, and grill over high heat (brush grates with oil first, and wipe off excess marinade)

Prison-Style Meatloaf – How to Stretch Your Meat Further

The main point of this prison-style meatloaf video is to show you what happens when you make meatloaf like your grandparents did. And no, I'm not accusing your relatives of spending time in the joint. During the Great Depression this type of dish was a popular strategy for stretching what little meat you had, into as filling a meal as possible.

As times got better, people went back to meatier versions, and now only low-budget, high-volume food service operations feature this culinary dinosaur. I did an Italian meatball-inspired version, which was quite nice, but this method will work with virtually any meatloaf recipe.

Most modern meatloaves call for about 1/2 to 3/4 cup of dry crumbs per two pounds of meat, and here we’re using 1 1/2 cups. It makes a significant difference in the texture, producing something much softer and moister. While not as "meaty," this does make for an interesting alternative to play around with. I'm looking at you, family of 10.

As I say in the video, I decided to spike my tomato sauce with too much balsamic vinegar, which rendered it not great. So, if you’re going to follow this recipe, just use a regular pasta sauce, or your favorite meatloaf glaze. I hope you give this a try soon. Enjoy!

Ingredients for 1 giant meatloaf (about 10 large portions):

1 tbsp olive oil

1 tbsp butter

1 onion, diced

4 cloves garlic, minced

2 pounds ground chuck

2 tsp salt

1 tsp freshly ground black pepper

cayenne to taste

2 large eggs, beaten

2 oz Parmigiano-Reggiano, finely grated (about a packed 1/2 cup)

1/2 cup chopped Italian parsley

1 1/2 cups very dry white bread crumbs (not toasted!)

1 1/2 cups milk to soak (squeeze out excess)

3 or 4 cups of tomato sauce to bake in, optional

Asian-Style Grilled Flap Meat Salad – You Heard Me, Flap Meat

Memorial Day marks the official opening of American grilling season, and what better way to celebrate than with this unique, and delicious flap meat? Hilarious name notwithstanding, this classic “butcher’s cut” is every bit as flavorful and tender as flank or skirt steak, and is usually cheaper as well.

This is not something they keep in the meat case, so you’ll have to ask them to cut you a few pounds, but it’ll be worth it, and they’ll think you’re cool. Most people haven’t heard of flap meat or flap steak, but it’s hardly an exotic cut. 

If you like Mexican food, and order carne asada,you’ve enjoyed grilled flap meat. While it did make for some extremely tasty Asian-style lettuce wraps, you can use this in so many other wonderful ways. Half the fun is playing around with different marinades and spices, but regardless of how you flavor yours, you should try this in tacos, as well as for an amazing Philly cheesesteak. 

Just be sure to get that grill really hot before you slap down your flap. This needs to be cooked hot and fast, and as close to the coals as you can get. Since everyone asks, I’m using a charcoal Weber “Q,” which is unfortunately not made anymore. Hey Weber, please make this grill again. Thank you. Anyway, if you’re looking for a fun, new meat for your Memorial Day cookout, I hope you give this grilled flap meat a try. Enjoy!

Ingredients for about 4 portions:

2 pounds flap meat

2 tbsp green curry paste, or as needed

2-3 tbsp fish sauce

2-3 tbsp rice vinegar

2 tbsp coconut milk

freshly ground black pepper to taste

cayenne to taste

salt if needed
Lettuce, carrots, red onions, chopped peanuts, and cilantro leaves for salad
--Marinate for 4-12 hours in fridge, or an hour out at room temp.

*For the dressing, into the reserved meat juices, I added sambal, fish sauce, and rice vinegar to taste. I didn’t measure anything, and neither should you. Taste, adjust, repeat.

The Great Flank Steak Roulade Experiment

I don’t remember exactly why, but for the longest time I’ve wanted to try stuffing and braising a beef flank steak, and this very brociale-like roulade was the result. And while the outside was an unsightly mess of frayed meat fiber, the overall dish was a delicious success.

Braising a flank steak seems counterintuitive since it’s almost always cooked briefly and served medium-rare, but so is top-sirloin, and I’ve used that cut for beef roulade before, and it worked fine. Flank steak is also one of the “beefiest” cuts on a cow, and has a decent amount of fat, so I felt pretty confident going in.

The only thing I hadn’t considered was the appearance, and that ended up being my only real complaint. Because flank steak has such large, pronounced meat fibers, after a few hours of simmering, my roulade had a bad case of split ends. As I mention in the video, we may try and wrap the meat with some type of protective layer, and by protective, I mean fatty.

Other than that, it was a fairly straightforward procedure. Feel free to stuff with anything you like (just not too much), and the same goes for the braising liquid. No matter what you decide to simmer this in, once you’re done, simply reduce it, and use it as a sauce. That means be careful with the salt. I generously salted the roulade, so I didn’t need to heavily season the braising liquid as well. Best to adjust that later.

Anyway, whether you use my specific ingredients or not, I hope you give this technique a try soon. All you need is a flank steak, a sharp, thin knife, and you’re ready to roll. Enjoy!

Ingredients:

1 trimmed beef flank steak, butterflied, and pounded flat (please note: you must cut and roll the meat in the exact way shown, so the grain is going the right way for slicing!)

salt and pepper to taste

1 tbsp black currants

1/4 cup plain breadcrumbs

2 tbsp chopped Italian parsley

1 ounce pancetta, slice into thin strips

2 tbsp finely-grated Parmigiano-Reggiano cheese

For the braising liquid, I used:

3/4 cup white wine

3 cups tomato sauce

2 cups chicken broth

1 bay leaf

enough water to just cover

Pan Sauce "Bordelaise" – She Sears Strip Scraps by the Seashore

Say that five times fast! As promised, here’s the pan sauce you saw me dragging those perfectly trimmed chunks of NY strip through in our Manhattan filet video. As I say in the intro, this isn’t truly a bordelaise, but it’s close enough for YouTube, and absolutely delicious.

Of course, one could argue it would be smarter to use the strip scraps for something like pasta sauce or chili, and you’d get no argument from me; but if you want to put your Manhattan filet experience over the top, this is a more than a worthwhile sacrifice.

I used chicken broth, but if you can find veal stock (check your more expensive grocery stores) that makes this already gorgeous sauce even better. Just be careful with the salt if you’re using broth from a carton. Because we are reducing (and reducing again), an overly salty stock could become inedible. Since I know someone one will ask, I’ll tell you right now; I threw out the meat scraps after they were strained. Why? I don’t have a dog.

Once those tiny pieces of meat are simmered for that long, they're completely tasteless, and certainly not good eats. But hey, you guys are the Bobby Flays of your faux "Bordelaise," so suit yourself (didn't think of this one until after the audio was done). Also, if you don’t have, or can’t have red wine, don’t make this sauce. If you do, and you give our Manhattan filets a go, I hope you give this great pan sauce a try as well. Enjoy!

Ingredients for 2 generous or 4 smaller portions of sauce:

8 ounces trimmed beef scraps, chopped fine

1/4 cup sliced shallots

pinch of salt

1/2 cup red wine (something from Bordeaux would be nice)

2 cups rich chicken broth (unsalted or low-sodium) or veal stock

salt and pepper to taste

1 tbsp cold butter

The Manhattan Filet Project – This New Steak Cut is the Bomb

While I’m thrilled to be bringing you this “Manhattan Filet” demo, I should start by apologizing for waiting so long. I learned this great technique a few years ago on a foodie field trip to Las Vegas, and have been keeping it to myself ever since. 

Of course, waiting three years to publicly share things you did in Vegas is always a prudent strategy, but that wasn’t the case here.

Regardless, this simple technique not only provides you with a NY Strip steak that eats like a filet mignon, but as you’ll see soon, the trimmings are going to be used to make a world-class pan sauce. Even if a faux-bordelaise isn’t your cup of tea, you can always save the scraps for a Sunday sauce, or meatballs, and so this method still makes sense no matter.

The overnight “dry-aging” step is optional, but does add a little something extra to the final product. In addition to some nominal flavor concentration, the leathery surface will crust up marvelously. Anyway, stay tuned for the companion sauce video coming up next, and if you want to play along at home, go out and grab some nice fat NY strips, and start your own Manhattan filet project. Enjoy!

Please note: I recommend using at least 12-14 ounce NY Strip steaks! 

Shaved Asparagus Salad with Fried Pastrami and Mustard Dressing – Keeping it Raw

This shaved asparagus salad actually started out as an asparagus wrapped with pastrami recipe, but when that didn’t work out, my wife Michele saved the day, and convinced me to go raw – and I do mean convince.

I really dislike under-cooked asparagus, and in virtually every video I’ve used it, I’ve pleaded with the audience to make sure the spears get to the sweet and tender stage. I’ve always felt that the main reason most people who don’t like asparagus, is that they grew up eating it crunchy, barely warm, and bitter.

However, when you shave it thin with a peeler, and give it a quick curing/pickling in the dressing, those harsh attributes mellow out substantially, and the sweet, grassy flavor comes through. In fact, it was so delicious that I contemplated serving it without the fried meat.  Happily, that passed.

Thanks to the pastrami’s aromatic spices, subtle smokiness, and peppery finish, it was a perfect match. Of course, you can substitute with bacon or ham; but the cured beef brisket was a nice change of pace to those much more common, pork-based choices.

Just be sure to not dress your raw asparagus until you’re ready to eat. The couple minutes it takes to fry the meat is all the marination time you’ll need. Anyway, peak asparagus season is almost upon us, and if you’re looking for a new way to enjoy it, I hope you give this shaved asparagus salad a try soon. Enjoy!

Ingredients for 4 portions:

24 large asparagus spears (save bottoms for soup)

salt, pepper, and cayenne to taste

4 oz pastrami, sliced thin

For the dressing:

1 tbsp Dijon mustard

2 tbsp seasoned rice vinegar (or regular rice vinegar with a pinch of salt and sugar)

3-4 tbsp olive oil, or to taste

When I Think March, I Think Peanuts

For some arbitrary reason, March is National Peanut Month, and to help kick it off, here are a couple of video recipes that feature this great American legume. You can’t beat a warm stew on a cold night, and they don’t get much warmer than red beef curry. The peanuts may seem like a minor player, but they make the dish.

If you want your peanuts more liquid than solid, then by all means, check out this great, and very easy satay dipping sauce. You seriously can’t run out of things to stick in there. 

I hope you give them a try soon, and here’s wishing you a happy and safe National Peanut Month. Click on the titles if you want to read the original post, and see the ingredients. Enjoy!

Red Beef Curry

Peanut Dipping Sauce

That Other Meat Sauce

We did a classic Italian bolognese sauce not too long ago, which reminded me that I’ve actually never posted a basic, Italian-American meat sauce. This sauce goes by many names, including Sunday sauce, since that’s the day it’s traditionally made, but for me growing up, this was just called “sauce.”

This is one of those primal recipes that always follows the same procedure, yet almost never contains exactly the same ingredients. I was raised on a blend of beef, pork, and chicken, but any and all leftover proteins can, and must, be added to the pot.

Meatballs are a great choice; as are things like pigs feet, neck bones, and other similar cuts. The tougher the meat, the better it’s going to be in this sauce. Besides playing meat roulette, I’ll also switch different herbs like basil in and out, as well as include the occasional season vegetable.

You can also vary your results here with different tomato products. I went old-school and hand-crushed whole plums, but you can also use crushed or pureed tomatoes as well. The finer and smoother the tomatoes are processed, the thicker your sauce will be, so keep that in mind. Speaking of tomatoes; yes, it is much better to caramelize the tomato paste with the onions before you add the San Marzanos, but I didn't because Grandma didn't, and also, I forgot. 

As long as you cook the meat long enough, and season thoughtfully, there’s really no way this sauce isn’t going to be great. So, while you may not have grown up in an Italian-American home, with this comforting sauce simmering on the stove every Sunday, your family still can. I hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

2 tbsp olive oil, divided

1 beef shank

2 pounds pork ribs

2 bone-in chicken thighs

1 diced onion

6 cloves garlic

3 (28-oz) cans San Marzano plum tomatoes, crushed or blended smooth
(Note - any canned tomato product will work. Try with pureed or already crushed tomatoes and save a step)

1/4 cup tomato paste

2 cups water, more as needed

2 tsp salt, or to taste

1 tsp black pepper

1/4 tsp red pepper flakes

2 tbsp chopped Italian parsley

1/4 cup freshly grated Parmigiano-Reggiano

Chicago Italian Beef “Stew Meat Edition” – The Deep Dish Pizza of Sandwiches

I’ve always wondered how stewed beef would work instead of the traditional sliced roast beef for Chicago’s famous Italian Beef Sandwich, which is kind of weird, since I’ve only had the classic version a few times, and never actually made it myself. 

I figured if you’re going to roast a hunk of beef, then slice it and put it back in the juices, why not just cook the meat in a broth to begin with? How had the fine people of Chicago not thought of this obvious adaptation? Were the same people running the Cubs also in charge of civic recipe improvements? Was Kanye West somehow to blame? And another thing; why the hell would the Bears give Jay Cutler that new contract?

Anyway, once I finished my mad experiment, I realized that this wasn’t an improvement on an old sandwich at all; it was just a new sandwich. While the flavors are similar, the texture and overall mouthfeel of this sandwich is completely different. It’s much closer to pulled pork in that respect, but delicious nevertheless.

So, while this ended up not being the Chicago Italian beef breakthrough I had hoped for, it did make for a fine lunch, and if you’re looking for a manly hand-meal for your next shindig, I hope give this tasty, and very juicy sandwich a try. Enjoy!

Ingredients for 4 large sandwiches:

1 1/2 or 2 pounds beef chuck, cut in 2-inch chunks, seasoned with salt and pepper to taste

1 tbsp vegetable oil

6 cloves garlic, sliced

1/4 tsp red pepper flakes. to taste

1 tbsp dried oregano

1 tsp dried thyme

1 tsp dried rosemary

1 tsp freshly ground black pepper

1 1/2 tsp salt or to taste

1 bay leaf

2 tbsp white vinegar

3 cups chicken broth, or enough to cover meat by an inch

4 crusty sandwich rolls

1 cup drained Giardiniera (pickled vegetables), chopped into a relish

- Brown meat and simmer covered in the remaining of ingredients until tender

Roasted Beef Tri Tip with Four-Peppercorn Crust – A Holiday Roast with an Angle

Tri tip of beef is a common summer grill option, but I don’t think I’d ever seen it done as a holiday roast. I tried to think of a reason why it wouldn’t work, but I couldn’t come up with anything. In fact, I decided that not only would this make a great, and more affordable alternative to prime rib, but it would also remind guests of mid-July, which is a proven treatment for winter blues. Side effects may include seconds and thirds.

This is not as tender as a prime rib, but if cooked to the right doneness, you’ll be enjoying juicy, flavorful, and plenty tender enough meat. To that end, I’d avoid the temptation to cook this rare, which can make it too chewy. I like to pull it at 130 F. internal temp, which after resting will give you something closer to medium. For me, this provides the best texture, and an even beefier flavor.

Having said that, there should be something for everyone. Plenty of nice pink meat to go around, and the narrower end will provide just enough well-done for your Aunt. You know, the one who's afraid to get a brain parasite after watching that show on Discovery Channel.

As I mentioned in the video, any veal, beef, or chicken stock/broth will work for the sauce, but I used a super sticky oxtail broth that I will show at future date. If you can’t wait, simply do our beef stock recipe with oxtails. Anyway, if you’re looking to do a beef roast for the holiday table, I hope you give this peppery tri tip a try. Enjoy!

Ingredients for about 6 portions:

2 1/2 to 3 pound beef tri tip roast, trimmed

3-4 garlic cloves crushed with a pinch of salt and a tablespoon of olive oil

salt to taste

enough very coarsely ground black, white, green, and pink peppercorns to cover the surface,
about 4-5 tbsp

Start at 450 F. for 15 minutes, removed and turn roast, reduce heat to 200 F. and roast to an internal temperature of 125-130 F. Let rest 15 minutes!

For the pan sauce;

Reserved pan drippings, about 2 tbsp

1 rounded tablespoon flour

3 cups rich *veal, beef, or chicken broth or stock (or oxtail…coming soon!)

1 tbsp balsamic vinegar

salt and cayenne to taste

*Most fancy grocery stores will sell frozen veal stock or demi-glace (already reduced-by-half veal stock), which is great for special occasion sauces like this.

The Shooter’s Sandwich – Tally Ho Indeed

Even though this trendy shooter’s sandwich has been requested many times, I’ve resisted making one because I’ve always felt there were better handheld delivery systems for steak and mushroom ingestion. Like a panini for example, or maybe even a cheesy quesadilla; but pressed into a cold, hard wedge?

Then, I had an incredibly small epiphany. I ran across the origins of the shooter’s sandwich online, and realized I might have been missing the point. This wasn’t something you make for just any lunch; it was something you make to take on a foxhunt (or what you Americans call a “tailgate party”).

I can’t remember the last time I was on a foxhunt, but after giving this a try, I can see the advantages of this very filling, very flavorful, and very sturdy sandwich. But, as I stressed in the video, you really need a couple huge steaks to make this work. Even cooked slightly pass medium, this was okay, but another half-inch of tender, pink meat would have made the whole affair significantly better.

So, I guess if I were going on a long hike, or out for a relaxing day of shooting innocent foxes, I would consider making this again, but while I tucked in, I have to admit, I’d probably be dreaming about a steaming hot, steak and mushroom hoagie. Enjoy!

Ingredients for 8 Portions:

(Note: I didn’t measure anything, ‘cause it’s a sandwich, but these should be close enough.)

For the mustard sauce:

3 tbsp Dijon mustard

1 tbsp extra hot horseradish

1 tbsp mayo

For the mushrooms:

1 tbsp olive oil

1 tbsp butter, divided

1 1/2 pound button mushrooms

salt and pepper to taste

cayenne to taste

1/2 cup minced shallots

2 tbsp brandy or sherry

The rest:

2 at least 16 to18-oz well-trimmed beef steaks (rib eye, NY strip, or top-sirloin are best choices, in that order). Seared in some vegetable oil.

salt and pepper to taste

3-4 oz fine pate, optional

1 round loaf of crusty bread

Bolognese Sauce – Hip Hip Hazan!

This bolognese sauce is dedicated to the late, great Marcella Hazan, who passed away in September, at the age of 89. She was considered the Julia Child of Italian food, and at a time when most Americans though “bolognese” was spaghetti sauce with chunks of hamburger it, Marcella taught us just how magnificent this meat sauce could be.

One thing that always surprises people making this recipe for the first time is the absence of garlic. Hazan railed against the common belief that garlic should be added to any and all Italian recipes. She once wrote, “the unbalanced use of garlic is the single greatest cause of failure in would-be Italian cooking,” and “Garlic can be exciting when you turn to it sporadically, on impulse, but on a regular basis, it is tiresome.”

Would a few minced garlic cloves ruin this incredibly delicious pasta sauce? Probably not, but since this is supposed to be something of a tribute, I decided to remain true. Speaking of ingredients, I used ground beef here, but I’ve also done this with cubed chuck roast, which works wonderfully as well.

Anyway, I really hope you give this classic bolognese a try, and if you do, and there’s some extra wine around, please raise a glass, and toast the “Nonna” of Italian cuisine in America. Enjoy!

Ingredients for 6 portions:

1 tbsp olive oil

2 tbsp butter

1 cup finely diced onions

1/2 cup finely diced celery

1/2 cup finely diced carrot

1 1/2  tsp salt, or to taste

freshly ground black pepper and cayenne to taste
1/8 tsp ground nutmeg

1 1/2 lb ground beef

1 1/2 cups milk

2 cups white wine

1 can San Marzano plum tomatoes (28-oz), about 3 cups

2 cups water, or as needed

Beef Medallions with Fresh Horseradish Cream – Perfect for the Middle of Fallmer

This time of year can be a little schizophrenic for a cook. We’ve not quite let go of summer and its fast, fresh food; but at the same time, the cooler weather has us craving hearty, more comforting fall fare. This beef medallions with fresh horseradish cream recipe is delicious nod to that kind of seasonal culinary dilemma.

The combination of the sweet, juicy tomato salad base, along with the seared beef, and aromatic sauce works whether you’re enjoying it on a warm autumn day, or cold, rainy night. My only regret is I didn’t have any crusty bread around to soak up all those incredible juices. That's a rookie mistake any time of year!

Like I said in the video, horseradish is easy to find these days, especially in the higher-end grocery chains. It’s usually sold by the pound, so don’t be afraid to ask the produce person to cut you off a smaller piece, as the roots can get pretty big. If you’ve never used fresh horseradish before, I hope you check it out soon. Enjoy!

Ingredients for 2 portions:

2 tbsp vegetable oil for frying

4 pieces (about 3-oz each) beef top sirloin, pounded into 1/4-inch thick medallions

salt, pepper, and cayenne to taste

flour as needed

2 cups cherry tomatoes, quartered

1 tbsp rice vinegar

1/2 tsp salt

1/4 tsp sugar

freshly ground black pepper to taste

For the horseradish cream:

1/3 cup crème fraiche

2 tbsp freshly, finely grated horseradish root

pinch of salt