Meat Archive

Monday, February 9, 2015

oven-braised beef with tomatoes and garlic

oven-braised beef with tomato and garlic

I realize that if you’re scouring the internet this week looking for something romantic to cook for that little Hallmark holiday this weekend, the words “pot roast” probably didn’t cross your search threshold. It’s not sexy food; nobody is writing aphrodisiac cookbooks about bottom rounds and boneless chucks. But if you ask me, it’s something better, something cozy, warm, and classic, which neither steals the show nor keeps you from enjoying it. It’s for people who long ago stopped aspiring to entertain in multi-course and completely exhausting meals (for host and guest) and turned instead to comfort foods that surprise and delight on sleety winter nights. Sure, those individual gratins, galettes, microgreens and shooters of soup look elegant, but none of them have ever gotten the reaction that a massive batch of spaghetti and meatballs, from-scratch lasagne or great big short rib braise with a green salad did. No dessert, frosted, layered or crimped has ever had the delighted reception of freshly baked chocolate chip cookies (dough prepared days before, shh), still on their baking sheet. Why are we pretending we have a team of line cooks at our disposal, anyway?

a quick chop of tomatoes
a head of garlic

My favorite meals can be prepped in advance, often taste even better the second day, require no trips to specialty stores and are hard to mess up. And I’m never, ever able to resist the siren call of a recipe that promises transcendence in less than five ingredients.

ready to braise

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Tuesday, April 29, 2014

lamb meatballs with feta and lemon

lamb meatballs with feta, olives and lemon

Despite trying to provide ample evidence here, nobody believes me when I say that I get no special pleasure out of weeknight cooking — and guys, it’s like my chosen career, which doesn’t bode well for those of us who are no place near a kitchen all day. In an ideal world it would be relaxing, a way to unwind as we talked about our days while snapping ends off asparagus and rinsing rice before we cooked it. We’d make food that surprised and delighted us, food that exceeded our humble weeknight expectations every time and righted all of the day’s wrongs. And then the dishes would magically wash themselves. In reality, weeknight cooking is usually about practicality; hurried and hastily chopped, and all too often with a 4.5 year-old having a hangry meltdown at my feet because he didn’t want baked potatoes with broccoli for dinner, he wanted spaghetti and meatballs. Please send in the violins.

what you'll need
lamb, tomato pasta, breadcrumbs, egg, feta

Nevertheless, despite how wide the gap is between this ideal and my relative reality, I do try to close it, with varying degrees of success. And although I have little interest in helping preschoolers fulfill their life goal of subsisting exclusively on pasta and pizza, I am not immune to the occasional politely worded request. It’s from these two places that we had lamb meatballs last night and everyone was, for once, happy.

brown the small meatballs

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Monday, February 24, 2014

dijon and cognac beef stew

dijon and cognac beef stew

I don’t mean to shock you, I mean, I do hope you’re sitting down for this, but it turns out that when I asked my husband to choose between a caramelized cabbage dish, mushroom tacos, or a beef stew whose ante had been upped with butter, bacon, Dijon, cognac and a splash of red wine as his ideal homemade Valentine’s meal, he chose the beef stew. I could hardly believe it either. I mean, between my delivered flowers, his cufflinks and the kid’s heart-shaped candies, I might have to mix things up next year just to rage against predictability.

what you'll need
rendering the bacon fat

This isn’t just any beef stew, however. This stew is fancy. It’s luxe and lush and so intensely flavored, if you’re anything like me, after one bite you’ll forget every crock pot attempt that yielded thin broths, tough meat, weak flavor and, always, unevenly cooked vegetables (potato mush and still-rubbery carrots, sigh), or at least I did. It will an excellent consolation prize for a winter you’re totally ready to be done with, pretty as it can occasionally be.

snowy february

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Wednesday, September 11, 2013

baked pasta with broccoli rabe and sausage

baked bechamel pasta with broccoli rabe

Guys, I am in the weeds this month. After a summer of lazy, a summer of two vacations and a husband (eh, unpaid assistant) always around, making life fun and easy, a mess of busy (new job, work travel for him, book touring for me, a spate of solo parenting of each of us, new preschool, new babysitter, and very important birthday party allatonce) has descended on our recently idyllic lifestyle and, no, I am not handling it with the effortless grace you’ve come to expect from me. Quit laughing. Stop it. I could be effortless or graceful! I mean, there was that one time… Okay, fine. I’m handling it as predicted: with equal measures of bourbon and complaining on the internet. I never claimed to be a model human.

pasta + parmesan + sausage + garlic + rabe
still obsessed with this pasta shape

Once in a while, though, once in a sweet savior of a blue moon, I plan ahead and this time, it’s saving this page from flatlining, at least until I get my head back in the game. This dish is, in fact, one of my favorite new dinner recipes this year; we loved it so much that I found it agonizing to wait so long to tell you about it. But it didn’t feel like the right season to post it when I made it (late this past spring). I wanted to save it for what I considered a more chaotic and comfort-demanding time of year, like September (even if the 92 degree weather today mocks my best laid plans).

broccoli rabe

Continued after the jump »

Thursday, July 11, 2013

grilled bacon salad with arugula and balsamic

grilled bacon salad with arugula and balsamic

You guys, I owe you an apology. It’s been nearly a month since I first encountered this grilled bacon salad and I couldn’t find a window to tell you about it until now. That wasn’t right of me. When you try it, you’ll understand.

insanely thick bacon; use moderately thick instead

This salad is so delicious, it has spread by a modern sort of word of mouth alone. I tried it out on a friend’s grill a few weeks ago, and as social media will go, she Instagram-ed a photo of it, which led to two of her friends making it on visual suggestion alone, and then friends of that friend’s too. I imagine a web of people now partaking in the awesomeness that is a grilled bacon salad and here you are with a direct line to Patient Zero, and I was too busy dry-rubbing chicken and making pecan sandies into pie crumbles to get around to mentioning it until now. Tsk-tsk.

indoor grilling is just not the same

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