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Pork, White Bean, and Sage Purée

Pork, White Bean, and Sage Purée

Makes 2 1/2 cups Servings

Ingredients

  • 1 15-ounce can white beans, rinsed, drained
  • 1 garlic clove, smashed, peeled
  • 1 1/4 cups no-salt or low-salt chicken broth
  • 6 ounces boneless pork chop, trimmed, sliced crosswise 1/3-inch thick
  • 1/2 bunch kale, stemmed, rinsed, chopped (about 3 cups)

Recipe Preparation

  • Bring beans, onion, garlic, sage, and broth to a boil in a large saucepan. Reduce heat and simmer until onion is just tender, about 12 minutes. Arrange pork slices in an even layer on top; add kale, cover, and cook until kale just wilts, about 2 minutes. Stir in pork and kale and cook, stirring occasionally, until pork is cooked through, 5–7 minutes. Using an immersion blender, purée until smooth. Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month.

Recipe by Teri Tsang Barrett,Photos by Ashley RodriguezReviews Section

Recipes

Using thin knife, trim silver skin from tenderloin. Mix orange juice, grapefruit juice, cilantro, cumin, oregano, garlic, salt, and hot pepper in gallon-sized zip-top plastic bag. Add pork, close, and refrigerate for at least 30 minutes and up to 4 hours.

Prepare outdoor grill for direct medium-hot grilling. For a gas grill, preheat grill on high. Adjust temperature to 400°F. For a charcoal grill, build fire and let burn until coals are covered with white ash. Spread coals and let burn for 15-20 minutes.

Lightly oil cooking grate. Remove pork from marinade, drain briefly, but do not scrape off solids. Place on grill and cover grill. Cook, turning occasionally, until browned and instant-read thermometer inserted in center of pork reads 145 degrees Fahrenheit, about 20-27 minutes. Transfer to carving board and let stand 3-5 minutes. Cut on slight diagonal and serve with rice and black bean salad.

Nutrition Information:

Calories: 140 calories
Protein: 24 grams
Fat: 3 grams
Sodium: 220 milligrams 75 milligrams
Saturated Fat: 1 grams
Carbohydrates: 3 grams
Fiber: 0 grams

Honey-Ginger Pork with Carrots and Apples

Honey-Ginger Pork with Carrots and Apples

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6

  • 2 1-pound pork tenderloins
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1/2 cup apple juice
  • 3 tablespoons honey
  • 2 teaspoons fresh ginger root, grated
  • 3 carrots, cut into 1/4-inch slices
  • 1 large or 2 small apples, cored and cut into 1/4-inch slices

Cooking Directions:

Season pork with salt and pepper. Warm oil in large skillet with lid over medium-high heat add tenderloins and cook until browned on all sides, 8-10 minutes. Remove pork to a plate and set aside.

Return skillet to medium heat and add apple juice, honey and ginger, scraping up any browned bits on the bottom of the skillet. Stir in carrots. Return pork to skillet, nestling it into carrots. Reduce to simmer, cover and cook 5 minutes.

Add the apples, cover, and continue to cook until the internal temperature of the pork reaches between 145 degrees F (medium rare) and 160 degrees F (medium) and the carrots and apple are tender, about 5 minutes. Remove the pork from the skillet and let rest 5 minutes. Meanwhile, season carrot-apple mixture with salt to taste. Slice pork and serve with carrots, apples, and pan sauce.

Nutrition Information:

Calories: 260 calories
Protein: 32 grams
Fat: 6 grams
Sodium: 100 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 1.5 grams
Carbohydrates: 20 grams
Fiber: 2 grams

“Sweet Fire” Porterhouse Pork Chops

“Sweet Fire” Porterhouse Pork Chops

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4

  • 4 porterhouse (bone-in loin) pork chops, about 3/4-inch thick
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons ground chipotle chile*
  • 1 1/2 teaspoons coarse salt
  • Grated zest of 1 large orange
  • 2 teaspoons garlic, minced
  • 1/3 cup honey

Cooking Directions:

In a small bowl, stir oil, ground chipotle, salt, orange zest and garlic together into a paste. Using a rubber spatula, spread chipotle mixture over both sides of pork. Let stand for 15 to 30 minutes.

Prepare a medium-hot fire in grill. Place chops on grill and close lid. Grill over direct heat, turning once, about 4-5 minutes per side, until the internal temperature of the pork on a meat thermometer measures between 145 degrees F. (medium rare) and 160 degrees F. (medium). During the last 2 minutes, brush chops on both sides with honey. Remove from grill and let rest for 3 minutes.

* You can substitute another smoked chile powder per heat preference.

Nutrition Information:

Calories: 380 calories
Protein: 39 grams
Fat: 14 grams
Sodium: 830 milligrams
Cholesterol: 125 milligrams
Saturated Fat: 3 grams
Carbohydrates: 24 grams
Fiber: 0 grams

Grilled Pork Chops with Basil-Garlic Rub

Grilled Pork Chops with Basil-Garlic Rub

Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 4

  • 4 bone-in ribeye (rib) pork chops, 3/4-inch thick
  • Basil-Garlic Rub:
  • 2 cloves garlic, peeled
  • 1 cup fresh basil, packed
  • 2 tablespoons lemon juice, fresh
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper, freshly ground

Cooking Directions:

With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.

Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145 degrees Fahrenheit, followed by a 3-minute rest time.

Nutrition Information:

Calories: 210 calories
Protein: 27 grams
Fat: 14 grams
Sodium: 620 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 4 grams
Carbohydrates: 3 grams
Fiber: 0 grams

Thai Ribeye Pork Chops

Thai Ribeye Pork Chops

Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating Time: 30 minutes
Servings:

  • 4 boneless ribeye (rib) pork chops, about 3/4- to 1-inch thick
  • 1/4 cup soy sauce
  • 1/4 cup cilantro, chopped OR 1 tablespoon dried cilantro
  • 3 cloves garlic, crushed (about 3 tablespoons)
  • 3 tablespoons brown sugar
  • 1 tablespoon vegetable oil
  • 1 lime, juiced

Cooking Directions:

Whisk together the soy sauce, cilantro, garlic, brown sugar, vegetable oil and lime juice in a bowl.
In a large baking dish, arrange the ribeye pork chops in an even layer. Pour the marinade over the pork chops, reserving about 1/4 cup of the marinade in the refrigerator for later use.

Marinate the pork chops for 20 to 30 minutes.

Heat an indoor grill pan or outdoor grill to medium-high heat. Remove pork chops from the marinade, discarding the excess marinade. Place pork chops on the hot grill for 4 minutes on each side, flipping once until the internal temperature of the pork measures between 145 degrees F. (medium rare) and 160 degrees F. (medium) on a meat thermometer.

Transfer the grilled pork chops to a cutting board and let rest for 3 minutes before slicing against the grain.
Pour the reserved marinade over the sliced pork before serving.

Nutrition Information:

Calories: 220 calories
Protein: 20 grams
Fat: 9 grams
Sodium: 940 milligrams
Cholesterol: 50 milligrams
Saturated Fat: 2 grams
Carbohydrates: 9 grams
Fiber: 0 grams

Honey and Spice Sautéed Pork Hand Tacos

Honey and Spice Sautéed Pork Hand Tacos

Prep Time: 20 minutes
Cook Time: 5 minutes
Servings: 4

  • 1 pound boneless pork chops, thinly-cut (1/2-inch thick), cut into strips
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon soy sauce
  • 1/2 teaspoon ground chipotle pepper, (smoked or plain paprika can be used as an alternative)
  • 8 small corn tortillas, warmed
  • 1 cup romaine lettuce, shredded
  • 1 cup pico de gallo*
  • To taste light sour cream, or crema

Cooking Directions:

In a medium sized bowl combine the honey, olive oil, lemon juice, soy sauce and ground chipotle pepper and whisk to combine. Add the sliced pork to the marinade and let it sit for 15 minutes.

Heat a skillet over high heat. Add the slices of pork to the skillet and cook for 1-2 minutes on each side, flipping with tongs in the middle of the cooking process. Once cooked, remove the pork to a plate and reserve.

Arrange 8 corn tortillas on a platter. Sprinkle each with equal amounts of shredded lettuce and pico de gallo. Arrange a few pieces of pork on top of each taco, and top with sour cream or crema if desired.

* You can find prepared pico de gallo, typically a combination of onions, chiles, tomatoes, lime juice and cilantro, in the refrigerated section of the produce department in most major supermarkets.

Nutrition Information:

Calories: 330 calories
Protein: 25 grams
Fat: 19 grams
Sodium: 90 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 9 grams
Carbohydrates: 18 grams
Fiber: 3 grams

Herb-Crusted Pork Rib Roast with Red Wine Sauce

Herb-Crusted Pork Rib Roast with Red Wine Sauce

Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Servings: 8

Ingredients:

Preheat oven to 375 degrees F.

Trim rib bones of roast of all extra meat (this is called “frenching” you can do it yourself or ask the butcher to do it for you). Season roast on all sides with salt, pepper, sage, thyme, and rosemary. Place roast, fat side up, in shallow roasting pan. Roast for 1 1/2-2 hours (20 minutes per pound), or until internal temperature reaches 145 degrees F.

Meanwhile, in a medium saucepan over medium-high heat, combine wine, cream, and shallots and bring to a boil. Cook, stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until pieces are melted before adding more. Season with salt and pepper. Cover to keep warm and set aside.

Remove roast from oven and let rest 10 minutes. Cut between rib bones. Serve sauce at the table.

  • 8-rib rack of pork, center cut, chine bone off
  • Salt and pepper
  • 2 tablespoons fresh sage, chopped
  • 2 tablespoons fresh thyme, chopped
  • 4 tablespoons fresh rosemary, chopped
  • 1 cup dry red wine
  • 1/3 cup heavy cream
  • 2 shallots, finely diced
  • 6 tablespoons unsalted butter, (3/4 stick), cut into 10-12 pieces

Nutrition Information:

Calories: 390 calories
Protein: 28 grams
Fat: 27 grams
Sodium: 80 milligrams
Cholesterol: 115 milligrams
Saturated Fat: 13 grams
Carbohydrates: 3 grams
Fiber: 0 grams

Coriander and Cumin Roasted Rack of Pork with Five Spice Pumpkin Puree and a Chile, Pumpkin Seed and Cilantro Salad

Coriander and Cumin Roasted Rack of Pork with Five Spice Pumpkin Puree and a Chile, Pumpkin Seed and Cilantro Salad

Preparation Time: 15 minutes
Cook Time: 1 hour, 15 minutes
Marinating Time: 8 hours
Servings: 8

  • 8-rib rack of pork, center cut, chine bone removed and Frenched
  • 1 tablespoon coriander seed, whole
  • 1 tablespoon cumin seed
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 teaspoon chipolata chile powder

Cooking Directions:

If desired, using a mortar and pestle, slightly crush coriander seed. Combine coriander seed, cumin, salt, sugar and chipotle chile powder in small bowl or dish set aside.

Cut 4 long pieces of plastic wrap. Place 1 piece horizontally on work surface and the remaining 3 pieces vertically on the first piece. Place pork rack on center of plastic wrap. Sprinkle and rub spice mixture evenly over surface of pork rack. Wrap tightly in the plastic wrap. Place on a tray or shallow pan and refrigerate for 8 to 12 hours.

Pre-heat oven to 350° F. Unwrap pork and place on rack in shallow roasting pan with bones facing up. Roast in preheated oven for 1 to 1 1/2 hours (about 20 minutes per pound) or until internal temperature on a thermometer reads 145° F. Remove roast from oven. Loosely cover with foil and let rest about 10 minutes.

Carve between rib bones to serve. Serves 8.

To Plate:
Spoon pumpkin purée on plates and top with carved pork chops and cilantro salad sprinkle with pepitas.
Nutritional information per serving when plated with Five-Spice Pumpkin Puree and Chile, Pumpkin Seed and Cilantro Salad.

Nutrition Information:

Calories: 560 calories
Protein: 41 grams
Fat: 37 grams
Sodium: 620 milligrams
Cholesterol: 120 milligrams
Saturated Fat: 12.5 grams
Carbohydrates: 18 grams
Fiber: 6 grams


Balsamic Flank Steak on White Bean Purée

This quick and delicious recipe can also be used for chicken and pork, as well as beef. Everything being prepared in one pan makes this dish even better, as the cleanup is a cinch.

MARINADE
1 tbsp (15 mL) garlic, finely chopped
1 tsp (5 mL) fresh rosemary, finely chopped
¼ tsp (1 mL) freshly ground black pepper
1 tbsp (15 mL) lemon juice
1 tbsp (15 mL) olive oil
Salt and pepper to taste
2 tsp (10 mL) olive oil
½ cup (125 mL) balsamic vinegar
2 tbsp (30 mL) honey

1. If steak is too large to be manageable, slice in half crosswise across the grain. Place steak in a large freezer bag with garlic, rosemary, pepper, lemon juice and oil. Let marinate at least 2 hours. Prepare White Bean Purée while marinating.

2. Remove beef from bag and pat dry with paper towel. Season generously on both sides.

3. In a large sauté pan, heat 2 tsp (10 mL) oil over medium-high heat. Add steak and cook until well browned on one side reduce heat if pan begins to burn.

4. Turn steak over and brown the other side for medium-rare, cook for 12 to 17 minutes depending on thickness it should still be pink in the middle.

5. Remove steak from the pan and set aside to rest, covered with tin foil. With a paper towel wipe the pan clean of any burnt bits of garlic or rosemary. To the pan add balsamic vinegar and honey. Cook over medium heat until reduced to a sauce consistency.

6. Pour juices from the rested steak into balsamic sauce. Slice steak into ½-inch (1-cm) slices across the grain. Serve on top of White Bean Purée drizzled with sauce.


White Bean Purée

The creamy, earthy beans make a terrific backdrop to the sweet and sour flavours of the beef.

2 tbsp (25 mL) olive oil
1𔊪 cup (125 mL) white onion, coarsely chopped
1 tbsp (15 mL) garlic, finely chopped
1𔊬 tsp (1 mL) chili flakes
2 tsp (10 mL) fresh sage or oregano, coarsely chopped
2 cans (540 mL each) cannellini or white kidney beans, rinsed and drained
1𔊪 cup (125 mL) beef stock
1𔊬 cup (50 mL) 35% cream (optional)
Salt to taste

1. In a medium saucepan, heat oil over medium heat.

2. Add onion and cook until translucent, about 10 minutes.

3. Add garlic and chili flakes, cook for 30 seconds.

4. Add sage, beans and beef stock, bring to the boil and then reduce to simmer.

5. Simmer for 20 minutes with lid on, then10 minutes without lid.

6. Add cream if using and stir to combine.

7. Let cool slightly and purée with a hand blender or food processor. Season to taste.


Recipe Summary

  • 3 cups dried cannellini beans
  • About 2 cups reduced-sodium chicken broth
  • 1 onion, sliced into thin half-moons
  • 2-ounce piece slab bacon (or 2 oz. thick-cut regular bacon)
  • 4 garlic cloves, crushed, plus 1 tsp. finely chopped garlic
  • 2 large sage sprigs, plus 2 tsp. finely chopped fresh sage
  • 2 bay leaves
  • 1 teaspoon pepper, divided
  • 1 tablespoon kosher salt
  • 6 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons finely chopped fresh rosemary
  • 1 tablespoon lemon zest
  • 1 cup panko (Japanese breadcrumbs)

Put beans in a large pot and cover with 1 in. cold water. Bring to a boil turn off heat and let beans sit, covered, 1 hour. Drain and return to pot. Add 2 cups chicken broth, 7 cups water, the onion, bacon, crushed garlic, sage sprigs, bay leaves, and 1/2 tsp. pepper. Simmer, uncovered, about 1 hour, or until beans are just tender.

Preheat oven to 375°. Add salt and cook beans until soft but not falling apart, 20 to 30 minutes.

Discard bacon, sage sprigs, and bay leaves. Drain beans into a colander set over a bowl reserve liquid. Pour beans back into pot.

Blend 2 cups beans, 1/2 cup bean liquid, and 1/4 cup oil in a blender until smooth. Stir purée into beans along with chopped garlic and sage, rosemary, and remaining 1/2 tsp. pepper. Pour beans into a 3-qt. gratin dish and add enough bean liquid to just cover beans (if you have liquid left, save for soup if you don't have enough, use more broth).

Bake until top is starting to set, 25 minutes. Mix zest, panko, and remaining 2 tbsp. oil in a bowl. Sprinkle over beans and bake until bubbly and browned and liquid has thickened, 30 minutes.


33 Braised Meat Recipes to Turn a House Into a Home

Matt Taylor-Gross

When the temperatures drop and snow starts to fall, we’re in full-on braise mode. We’ll braise anything, from chicken to beef to venison, and it’s great every way. Browning meat before simmering it in a little liquid—usually some combination of wine, beer, and flavorful stock—gives incredibly tender, moist, and flavorful results. It works as well for slow-cooked roasts as it does for a quick weeknight meal of chicken in mustard sauce. Here, our favorite recipes for braised meats.

German Braised Beef Rolls (Rouladen)

In this version of the German classic, thinly pounded beef is smeared with whole-grain mustard rolled with bacon, onion, and pickle spears and then braised until tender. Get the recipe for German Braised Beef Rolls »

Chettinad Pepper Chicken (Koli Milagu Masala)

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Honey-Braised Lamb Shanks (Mrouzia)

Lamb shanks are braised for hours in a sumptuous sauce of honey, almonds, and raisins in this centuries-old Moroccan dish served at the restaurant Mansouria. Get the recipe for Honey-Braised Lamb Shanks »

Mexican Braised Spare Ribs with Squash and Corn

Braise pork ribs with a homey, vegetable-rich sauce with a touch of heat, and use the leftovers for tacos. This is a classic recipe from Mexican cooking sage Josefina Velázquez de León. Get the recipe for Mexican Braised Spare Ribs with Squash and Corn »

Lamb Shanks in Red Wine with Creamy Eggplant

A creamy eggplant purée, enriched with béchamel and Gruyère cheese serves as a bed for meltingly tender lamb shanks, slow-braised in red wine and aromatics. Get the recipe for Lamb Shanks in Red Wine with Creamy Eggplant »

Beef Braised with Tomatoes and Cloves

Green Chicken and White Bean Chili

Green Chicken and White Bean Chili

Hungarian Braised Beef with Paprika (Pörkölt)

Known everywhere—except in Hungary—as goulash, this stew is made with a generous amount of paprika and cook down until the meat is fork-tender. Get the recipe for Hungarian Braised Beef with Paprika »

Braised Venison Shoulder with Mushroom Pierogi

A hearty warm venison stew with homestyle mushroom pierogis are all you need to stay warm in the fall. Get the recipe for Braised Venison Shoulder with Mushroom Pierogi »

Braised Oxtail with Butter Beans

Oxtail, a tough cut of meat, becomes meltingly tender when braised in this traditional Jamaican dish, served with Coconut Rice and Red Beans, which soak up all the flavorful pan juices. Get the recipe for Braised Oxtail with Butter Beans »

Braised Beef Stew with Garlic Cream

Braised Beef Stew with Garlic Cream

Braised Brisket Burgers with Pimento Cheese

Brisket is braised in stout, bourbon, and soy sauce in these spicy pimento cheese-topped sliders from Edward Lee, executive chef at 610 Magnolia in Louisville, KY. Get the recipe for Braised Brisket Burgers with Pimento Cheese »

Carnitas Tacos (Michoacán-Style Braised Pork Tacos)

At the Viva Taco bus in Turlock, Silvestre Valencia adds jalapeño pickling liquid to the pork braise, which tenderizes the meat and keeps it from drying out. Get the recipe for Carnitas Tacos »

Shanghai Red-Braised Pork with Eggs

Two types of soy sauce and a touch of sugar give this dish—beloved throughout China—its signature glossiness and a deep red-brown tint. Serve the tender pork belly morsels and boiled eggs with a light vegetable, like bok choy. Get the recipe for Shanghai Red-Braised Pork with Eggs »

The Ultimate Pot Roast

A low and slow braise is the best way to transform tough cuts of meat into fork-tender morsels. This version, made with a crosscut whole beef shank, is cooked in white wine and rich homemade beef bouillon layered with vegetables and aromatics for added complexity. Crunchy roasted radishes and a funky flaxseed, herb, and vinegar relish balance the pot roast's richness with acidity and texture. Get the recipe for The Ultimate Pot Roast »

Kashmiri Lamb in Chile Sauce (Mirchi Qorma)

Tender lamb simmers in a fiery sauce in this recipe from Adhoo's in Srinagar, Kashmir. Get the recipe for Kashmiri Lamb »

Chicken Paprikash (Paprikás Csirke)

Telangana-Style Curried Chicken Stew

Carved out of ten former districts of Andhra Pradesh, Telangan officially became India's 29th state in June 2014. For this eponymous dish from Telangana home cook Padma Reddy, the skin is removed from the chicken to allow the flavors of the marinade—coconut, lime, garlic, ginger, cardamom, mace and more—to penetrate. Get the recipe for Telangana-Style Curried Chicken Stew »

Crispy Pork Belly with Persimmons

Crispy Pork Belly with Persimmons

Filipino Beef Short Ribs Adobo (Adobong Tadyang)

Whole garlic cloves perfume the braise for this tangy beef dish from Marvin Gapultos' The Adobo Road Cookbook (Tuttle, 2013). Get the recipe for Filipino Beef Short Ribs Adobo »

Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)

Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. Get the recipe for Chickpea Stew with Lamb, Pork, and Veal »

Hunter's Wife Chicken (Pollo alla Cacciatora)

The recipe for this stew, a northern Italian braise of chicken and vegetables in a tomato sauce, is adapted from Marcella Hazan's book Essentials of Italian Cooking (Knopf, 1992). Get the recipe for Hunter's Wife Chicken »

Braised Pork and Clams (Porco à Alentejana)

For this dish, pork and fresh clams are braised in an aromatic mixture of wine, tomato, and red pepper paste. Get the recipe for Braised Pork and Clams »

Mustard and White Wine Braised Chicken

This adaptation of a regional French classic swaps out the traditional Dijon in favor of a grainy, seeded mustard. Get the recipe for Mustard and White Wine Braised Chicken »

Braised Rabbit with Mushrooms and Celery Root

Wild rabbit, a favorite among hunters in Kansas, is braised in beer and chicken stock to make an autumnal main dish. Get the recipe for Braised Rabbit with Mushrooms and Celery Root »

Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse)

Juniper berries and caraway seeds give braised pork a floral, woodsy flavor. Wrapping it in bacon keeps the meat moist. Get the recipe for Braised Pork Roast with Root Vegetables (Schweineschmor-braten mit Rübengemüse) »

Coq au Vin (Chicken in Wine Sauce)

This wine-enhanced chicken braise dotted with pearl onions and button mushrooms is as simple to prepare as it is elegant to serve. Get the recipe for Coq au Vin »

Flemish Beef and Beer Stew (Carbonnade)

Unlike French beef stews made with wine, carbonnade—a Flemish stew—relies on the deep, dark flavor of Belgian abbey-style beer. But what really gives the dish its distinctive character is the addition of brown sugar and cider vinegar, a sweet-sour combination that plays beautifully against the caramelized onions and rich beer. Get the recipe for Flemish Beef and Beer Stew »

Beef Brisket and Picadillo-Stuffed Empanadas

Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for sugar-dusted, savory-sweet empanadas. Get the recipe for Beef Brisket and Picadillo-Stuffed Empanadas »

Doro Wot (Ethiopian Chicken Stew)

Spiced butter and an Ethiopian spice mix called Berbere are the secret to this long-cooking Ethiopian braised chicken dish. Get the recipe for Doro Wot (Ethiopian Chicken Stew) »

Pork, White Bean, and Sage Purée - Recipes

I love recipes that rely on ingredients that we (should) already have in our kitchen cupboard and fridge.

For instance, I’m never without a few cans of cannellini beans, some fruity extra-virgin olive oil, chili oil or dried sage – and it’s a rare event when I don’t have fresh lemons, garlic and Italian flat leaf parsley in my fridge, as I cook with them all the time.

There’s usually a part-cooked crusty baguette lurking somewhere in my freezer that’s just waiting to be baked, sliced, chunked or dunked, so with all the necessary ingredients in place and 10 minutes to spare, I was able to whip up this little snack in next to no time.

White bean purée is delicious, nutritious and filling and if I’m being greedy, I might eat three or four of these for lunch – but served as an hors d’oeurves, one per person will be plenty.

I make individual *crostini by smearing a small amount of good quality mayonnaise onto thin slices of crusty baguette, then frying them briefly on both sides in a very hot, heavy skillet until they’re golden and crunchy.

Sun-dried tomatoes in oil used to be trendy but were so over-used that I think people tired of them, just as they’re now starting to tire of kale. Sun-dried tomatoes taste every bit as good now as they did when they first emerged on the kitchen scene, back in the 80’s and I never gave up on them. They’re particularly good as a topping here.

You’ll also need a food processor.

White Bean, Garlic Lemon & Fresh Herb Bruschetta

BRUSCHETTA with a WHITE BEAN, GARLIC, LEMON & FRESH HERB PUREE

(Makes approx 1.5 cups /360ml of purée)

1 x 15 oz (425g) can of cannellini beans, rinsed and drained

1 small clove of garlic, finely minced

2-3 tablespoons of good extra-v olive oil

A handful of fresh Italian flat-leaf parsley, chopped

The finely minced zest of half a lemon

Sea salt, freshly ground black pepper

Extra chopped parsley, a few small pieces of good old sun-dried tomato in oil and a few drops of chili oil for drizzling

Heat the olive oil in a heavy pan and gently cook the garlic and sage until the garlic starts to turn golden. Add the drained beans and chopped parsley and stir for a few minutes until everything is heated through.

Stir in the lemon zest and season with sea salt and freshly ground black pepper to taste. Allow it to cool slightly then transfer to a food processor along with 2 tablespoons of water – pulse until you have a chunky purée. Adjust the seasoning and transfer to a small dish.

Allow it to sit for about 30 minutes at room temp for the flavors to develop and when you’re ready to serve, spread generously onto the *crostini, then top with a little extra chopped parsley, a piece of sun-dried tomato and finish with a drizzle of chili oil (optional).

It will keep covered in the fridge for several days but bring it back to room temp before serving.

Feeding a gathering? Why not offer a selection of fast and fabulous nibbly-bits to go with the Bruschetta:


Step 3/5

  • 400 g canned white beans
  • 2 tbsp olive oil
  • 150 ml vegetable broth
  • salt
  • colander
  • pot (small)
  • rubber spatula
  • immersion blender

For the bean purée, rinse the beans under cold water and drain. In a small pot, heat the olive oil and sauté the onion. Add beans, vegetable broth, and salt and let cook approx. 5 min., then purée with an immersion blender until smooth. Set aside for serving.


Ragu di Salsiccia & Funghi Misti (Sausage & Mushroom Ragu)

Serves 4

Suggested pasta: Cavatelli, Stracci, Ziti, or Rigatoni

Ingredients:

· 2 links Angelo Bean Riesling-infused sausages

· 1 handful dry Porcini mushrooms

· 2 King Eryngii mushrooms sliced

· 1 1/2 cups sliced Cremini mushrooms

· Olive oil to coat the pan

· ¼ cup grated aged Pecorino and/or Parmiggiano

  • Steep the dry porcini in a little cup of hot water to hydrate.
  • Remove sausage meat from casing
  • In a large pan capable of accommodating the pasta, sauté the onions and the skinned sausage meat in olive oil.
  • Add the chopped mushrooms mix.
  • Sauté slowly, add white wine to keep moist.
  • Strain the porcini water and add to ragu.
  • Add a little fresh thyme.
  • Simmer and reduce slowly

Drain the pasta (save some of the water) and add to the sauce. On low heat, stir and add the grated cheese and some of the reserved water until a velvety broth is formed.

If you like to do a pretty presentation: sauté the thinly sliced King mushrooms separately until golden, then decorate each plate with a slice or two and a few curly shavings of Parmiggiano or an older Ontario Gouda and cracked pepper.

Take the time when mixing the pasta with the sauce to reach a creamy texture. The starch content of the pasta water is enough to thicken the broth.

If you like the strong taste of the porcini then add the strained (usually sand is in it) water also.

Use any mushrooms available. Do not be afraid to substitute.

DOWNLOAD RECIPE: Ragu di Salsiccia


Smoked Paprika BBQ Pork RIBS

Hello everyone! In this video, I will show you how to make easy smoked paprika BBQ Pork ribs in the oven. You will not spend a lot of time preparing ribs..
The ingredients you’ll need:
1kg pork ribs.
2 tsp salt.
3 tsp smoked paprika.
For the sauce you’ll need:
1 tbsp olive oil.
3 tbsp BBQ sauce.
1/2 tsp ground black pepper.
1/2 tsp ground dry garlic.
Instructions:
1. Rinse the ribs well, dry with a paper towel. Season the ribs with salt, sprinkle with paprika. Rub the ribs well with spices..
2. Peel 4 cloves of garlic. Chop finely or pass through a garlic press. Brush the ribs well with garlic. Leave to marinate for at least 4 hours or up to 24 hours..
3. After the ribs are ready, wrap in foil and bake for 2 hours at 180℃..
4. During the last 10 minutes of cook time, mix together sauce ingredients..
5. Remove ribs from the oven, remove foil and spread the tops of the ribs with the barbecue sauce mixture..
6. Increase oven temperature to 220°C. Return ribs to the oven, uncovered, and bake for a further 6 minutes. Change oven settings to grill on medium-high heat to lightly char and caramelise the edges. It’s takes about 6 minutes..
Enjoy!
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Привет всем! В этом видео я покажу вам, как приготовить ребрышки Барбекю с копченой паприкой в духовке. Вы не потратите много времени на подготовку ребер..
Ингредиенты, которые вам понадобятся:
1 кг свиных ребрышек.
2 ч.л. соли.
3 ч.л. копченой паприки.
Для соуса вам понадобится:
1 ст.ложка оливкового масла.
3 ст.ложки соуса барбекю.
1/2 чайной ложки молотого черного перца.
1/2 ч.л. молотого сухого чеснока.
Инструкции:
1. Ребрышки хорошо промыть, обсушить бумажным полотенцем. Ребрышки приправить солью, посыпать паприкой. Хорошо натереть ребра специями..
2. Очистите 4 зубчика чеснока. Нарезать мелко или пропустить через чесночный пресс. Ребрышки хорошо смажьте чесноком. Оставьте мариноваться минимум на 4 или до 24 часов..
3. После того как ребрышки будут готовы, заверните их в фольгу и запекайте 2 часа при 180℃..
4. В течение последних 10 минут приготовления смешайте ингредиенты для соуса..
5. Ребрышки необходимо вынуть из духовки, снять фольгу и смазать ребра соусом..
6. Увеличьте температуру духовки до 220 ° C. Верните ребрышки в духовку без фольги и запекайте еще 6 минут. Измените настройки духовки на гриль на среднем или сильном огне, чтобы края слегка обуглялись и карамелировались. Это займет около 6 минут..
Приятного аппетита!

Video taken from the channel: Lemon Cook


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