Monthly Cooking Thread - April 2019

[Liz]

This is the Italian version of the "rags" recipe from williams Sonoma.Simply cooked sautéed shredded beef (fashionable in late 80s, w/ rughetta (arugula) boom...fervor cooled, but straccetti and rughetta settled into trattoria repertory permanence. “Little rags” suggests dish born in poverty, but is made w/ finest lean beef and condiment from Modena in Italy’s Emilia-Romagna region. Use lb. boneless lean beef---sliced very thin, w/ grain, by butcher

Sautéed little rags--Strips of Beef with Arugula (Straccetti di Manzo con Rughetta)

BEEF PREP AT HOME freezer unsliced beef 20 min, then slice razor-thin. Now w/ hands or fork, tear/shred w/ grain into bite-size “rags.” Toss w/ 4 Tb ol/oil, s/p. Steep on counter 15 min. COOK Warm on med 2 Tb evo. Add mushrooms, reset to med-high; sauté dry 10 min; plate. Pour into pan 1/2 evo from bowl; heat hot on med-hi; add meat, rest oil in bowl, s/p. Cook/stir/brown meat 4 min. Add 1/2 c dry white wine, tbl sweet butter rolled in flour; cook/reduce/thicken 3-4 min. Return mushrooms; heat w/ beef a min. Offheat, stir in 2 tea balsamic.

ASSEMBLY Layer on plates arugula leaves, beef/juices over. Serve immediately with shredded Parm.

[Jamestown1630]

It’s very good, and you can use it with just about any fish; but I think it’s best with stronger-tasting, oily type fish. I’ve thought it would make a nice pasta sauce, too.

[Jamestown1630]

You can deep-fry them and they burst into little blossoms; if you like the taste to start with, they’re addictive little crispy things:

https://www.epicurious.com/recipes/food/views/deep-fried-capers-107814

[Jamestown1630]

I happened to find an Indian cookbook at the thrift store yesterday, and it has a ‘rags’-type recipe, too. I guess every cuisine does...

(Bulgogi isn’t quite ‘shredded’ but may qualify...)

[Jamestown1630]

I did discover ‘fado’ recently:

https://www.youtube.com/watch?v=sFjeMZomano

[Jamestown1630]

LOL! I was born right on the edge of Georgetown...

[Harmless Teddy Bear]

It is all day not just one meal.

And technically you are suppose to do it for the entire 40 days with the exception of Feast Days.

Only "white" or "cold" meat so fish, dairy and eggs are ok. All others are out.

[Jamestown1630]

They’re in East Coast waters, and I think varieties are in other places. My husband has seen them in the local ethnic store now and then, but generally you have to get them where the fishermen are.

The recipe came from the original edition of John Shields’ ‘Chesapeake Bay Cooking’, traditional recipes from the bounty of the bay and farms on the Eastern Shore.

[Jamestown1630]

My husband made the chicken tonight, and I made the sauce. It’s really good; I made some garlic bread, and that’s nice to soak up the green sauce. (You have to like the taste of cilantro, though...)

[Liz]

Yummy-----an inspired way to serve pedestrian carrots.

Grilled, spiced, served with creamy goat cheese.

[Jamestown1630]

That looks like a fun old book.

[pugmama]

Welcome to the South!
What I love about living here is all the little bookshops and thrift shops you find in the smaller towns. Lots of old Southern cookbooks, and some amazing finds re clothing, jewelry, china etc.
We also have a lot of road side stands along the side roads where we can pick up fruit and veges at great prices.

[Liz]

Treat yourself. Has some great barista tips and a delicious Coconut Syrup recipe.

COCONUT LATTE

COCONUT SYRUP Simmer 5 min cup water/sugar, 1/4 c coconut cream, 2 tsp coconut extract. Fridges in sterilized jar a month.

LATTE Pour 1-2 espresso shots, 3-4 tea coconut syrup into mug.
FROTH Heat cup milk and froth (w/ aero latte whip).

ASSEMBLY Pour froth atop espresso. Add swirl of whipped cream, sprinkle of vanilla sanding sugar (or vanilla conf).

[miss marmelstein]

Thank you very much! I’m enjoying living here with all the kind people, good food and history. I’ve even learned to make a pretty good collard green. I may grow them next year.

[miss marmelstein]

I was watching Patricia Wells on PBS yesterday and she taught me how to make a salad in the French way. We “fatiguee le salad”:

Take a wooden bowl and wipe it with a smashed garlic clove. Pour in olive oil, a bit of Dijon, fresh lemon juice, salt and pepper (I added some anchovies). Whisk it. Now take ripped Romaine (I added arugula and croutons) and add it to the bowl. TOSS IT WITH FINGERS THIRTY-THREE (33) TIMES.

I thought half way through my salad was drenched and ruined. It wasn’t. It was fatigued! Best easy salad I’ve ever made, no going back.

Wells came across much more personable than I expected. Nothing like the Meryl Streep of Gastronomy: Alice Waters.

[Liz]

Recipe is so very cheffy....thanks. Will try.

[miss marmelstein]

This episode called Fine Food was excellent. I’ve never seen the show before. It was filmed in Paris with two somewhat annoying Aussie hosts. Guy Savoy cooked most of the meal. (I eaten at his Paree restaurant!) It was filmed in Wells’ pretty Paris apartment - the dining room was so tiny! But the kitchen was large.

I may look into her books now.

[Liz]

I love her recipe innovations-—— time-saving secrets full of French elegance like her creamiest, magical mushroom soup that takes only 30 min....buttery, savory, and full of deep earthy flavors. She grinds dried porcini and steeps them in cream for 24 hours, then its brought to a simmer with stock and salt. A simple garnish of chopped chives and a drizzle of oil and its ready.