Beef and Pork Tamale Pie
Recipe courtesy Rachael Ray
Prep Time:
25 min
Inactive Prep Time:
30 min
Cook Time:
30 min
Level:
Easy
Serves:
4 to 6 servings
Ingredients
* 1 tablespoon vegetable oil
* 1 pound ground pork
* 1 1/2 pound ground sirloin
* 1 onion, finely chopped
* 4 cloves garlic, finely chopped
* 2 tablespoons seeded chipotle in adobo sauce, finely chopped, plus couple spoonfuls sauce
* 1 tablespoon ground cumin (scant palmful)
* 1 tablespoon coriander (scant palmful)
* 2 teaspoons unsweetened cocoa powder
* 1/4 teaspoon ground cinnamon
* Salt and freshly ground black pepper
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican beer (recommended: Negra Modelo)
* 1 cup beef stock
* 1 1/2 cups chicken stock or water
* 1 1/2 cups milk
* About 1 cup quick cooking polenta
* 2 tablespoons butter
* 1 generous tablespoon honey
* 1 1/2 cups shredded Cheddar or smoked Cheddar cheese
Directions
Heat 1 tablespoon oil in a large skillet over high heat, add pork and sirloin and brown. Add the onions, garlic, chipotle, adobo sauce, cumin, coriander, cocoa powder, cinnamon, salt, and pepper, cook 5 minutes to soften bits of onions. Stir in the tomato paste and cook 1 minute more. Add the beer and scrape up the drippings. Add 1 cup beef stock and heat through to combine the flavors then cool completely and store for make-ahead meal.
The night you would like to serve tamale pie, reheat in a skillet over medium heat while you make the quick-cooking polenta. Preheat broiler. Heat chicken stock and milk to a boil, then whisk in the polenta and cook until thick, 3 minutes. Cook's Note: Polenta needs to be very thick.
Stir in butter and honey and season with salt and coarse black pepper. Spread the thick polenta in an even layer over the tamale filling. Top the polenta with cheese and brown under broiler.
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Monday, May 16, 2011
Texas-Style Bacon, Beans and Eggs: Black Bean Chilaquiles
Texas-Style Bacon, Beans and Eggs: Black Bean Chilaquiles
Serves 4
Submitted by
Rachael Ray
Week in a Day
Top crispy tortilla chips with a bean and tomato mixture simmered in a beer broth and topped with bacon bits
and cheese. This casserole may be cooled to be reheated later and finished with eggs cooked to your liking,
diced avocado and lime wedges.
INGREDIENTS
2 corn or flour tortillas, cut into strips
Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeño chili peppers, sliced
4 cloves garlic, chopped
1 can black beans (28 ounces)
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chili powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer, such as Negra Modelo
1 can diced fire-roasted tomatoes (14 ounces)
A small handful of fresh cilantro leaves, chopped
1 1/2-2 cups shredded hot pepper sharp cheddar cheese or pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges
PREPARATION
Pre-heat the oven to 425°F.
Cut the tortillas into strips and spray with cooking spray. Bake for 12-15 minutes until crisp. Arrange in a
casserole dish.
Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add the bacon and brown, then remove
with a slotted spoon. To the skillet, add the onion, Fresno peppers and garlic and sauté for a few minutes.
Add the beans and season with cumin, chili powder, salt and pepper. Stir in the tomatoes, cilantro and beer.
Thicken for 1 minute, then adjust the seasonings and arrange on top of the tortillas; scatter in the bacon bits
and cheese.
Cool and store for make-ahead meal.
Bake in the hot oven until bubbly and hot. Top with fried eggs (as soft or hard as you like), diced avocado and
lime wedges.
Serves 4
Submitted by
Rachael Ray
Week in a Day
Top crispy tortilla chips with a bean and tomato mixture simmered in a beer broth and topped with bacon bits
and cheese. This casserole may be cooled to be reheated later and finished with eggs cooked to your liking,
diced avocado and lime wedges.
INGREDIENTS
2 corn or flour tortillas, cut into strips
Cooking spray
1 tablespoon vegetable oil
8 slices smoky lean bacon, sliced across the strips 1/2-inch long
1 red onion, peeled, quartered and sliced
2 Fresno or jalapeño chili peppers, sliced
4 cloves garlic, chopped
1 can black beans (28 ounces)
1 tablespoon cumin (a scant palmful)
1 rounded tablespoon chili powder (a healthy palmful)
Salt and freshly ground black pepper
1 cup beer, such as Negra Modelo
1 can diced fire-roasted tomatoes (14 ounces)
A small handful of fresh cilantro leaves, chopped
1 1/2-2 cups shredded hot pepper sharp cheddar cheese or pepper Jack cheese
4 eggs, to prepare any style (1 per person)
Ripe avocado, halved, pitted and diced
Lime, cut into wedges
PREPARATION
Pre-heat the oven to 425°F.
Cut the tortillas into strips and spray with cooking spray. Bake for 12-15 minutes until crisp. Arrange in a
casserole dish.
Heat a skillet over medium-high heat with 1 tablespoon vegetable oil. Add the bacon and brown, then remove
with a slotted spoon. To the skillet, add the onion, Fresno peppers and garlic and sauté for a few minutes.
Add the beans and season with cumin, chili powder, salt and pepper. Stir in the tomatoes, cilantro and beer.
Thicken for 1 minute, then adjust the seasonings and arrange on top of the tortillas; scatter in the bacon bits
and cheese.
Cool and store for make-ahead meal.
Bake in the hot oven until bubbly and hot. Top with fried eggs (as soft or hard as you like), diced avocado and
lime wedges.
Blackened Chicken Fettucine Alfredo
Blackened Chicken Fettucine Alfredo
From Jane Maynard, ThisWeekforDinner.com
- 9-oz package fresh fettuccine
- 1 jar Newman’s Own Alfredo Pasta Sauce
- 2 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
Lightly spray a 9×13 baking pan or dish with cooking oil. Set aside. Preheat oven to 350
degrees.
Pound the chicken breast until quite thin (around 1/4″ thick). Mix all of the spice
ingredients together thoroughly. Coat both sides of the chicken breasts with the spices.
Heat a non-stick grill pan or skillet over medium high heat. Place chicken breasts in pan
and brown both sides, 45-60 seconds per side. Place chicken in prepared baking pan and
bake in oven for 5 minutes. Remove from oven and slice chicken into strips.
Cook pasta according to package directions. Drain and return pasta to warm pot over
medium-low heat. Pour in alfredo sauce and mix thoroughly.
Serve pasta with sliced chicken served on top. Serves 4.
From Jane Maynard, ThisWeekforDinner.com
- 9-oz package fresh fettuccine
- 1 jar Newman’s Own Alfredo Pasta Sauce
- 2 boneless, skinless chicken breasts
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
Lightly spray a 9×13 baking pan or dish with cooking oil. Set aside. Preheat oven to 350
degrees.
Pound the chicken breast until quite thin (around 1/4″ thick). Mix all of the spice
ingredients together thoroughly. Coat both sides of the chicken breasts with the spices.
Heat a non-stick grill pan or skillet over medium high heat. Place chicken breasts in pan
and brown both sides, 45-60 seconds per side. Place chicken in prepared baking pan and
bake in oven for 5 minutes. Remove from oven and slice chicken into strips.
Cook pasta according to package directions. Drain and return pasta to warm pot over
medium-low heat. Pour in alfredo sauce and mix thoroughly.
Serve pasta with sliced chicken served on top. Serves 4.
Strawberry Shortcake With Basil
Strawberry Shortcake With Basil
Martha Stewart
Strawberry shortcake never tasted so good -- or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream with plastic wrap while it steeps to ensure that the basil flavor doesn't evaporate.
http://www.marthastewart.com/345305/strawberry-shortcake-with-basil
0
Rated
0100(0)
* Prep Time 30 minutes
* Total Time 8 hours 40 minute
* Yield Serves 8
Ingredients
*
o 2 1/4 cups cold heavy cream, plus 2 tablespoons, for brushing
o 20 large basil leaves, plus 1/3 cup small or torn basil leaves
o 3 cups all-purpose flour
o 1/2 cup granulated sugar, plus more if needed
o 1 1/2 tablespoons baking powder
o Salt
o 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
o 2 large eggs, lightly beaten
o 1/2 teaspoon pure vanilla extract
o 4 1/2 cups sliced strawberries (1 pound 4 ounces)
o 3 tablespoons confectioners' sugar
Directions
1. Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.
2. Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)
3. Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)
4. Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.
5. Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.
6. Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
7. Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.
Martha Stewart
Strawberry shortcake never tasted so good -- or so nuanced. Heavy cream is steeped with basil then whipped, infusing it with its essence. Cover the cream with plastic wrap while it steeps to ensure that the basil flavor doesn't evaporate.
http://www.marthastewart.com/345305/strawberry-shortcake-with-basil
0
Rated
0100(0)
* Prep Time 30 minutes
* Total Time 8 hours 40 minute
* Yield Serves 8
Ingredients
*
o 2 1/4 cups cold heavy cream, plus 2 tablespoons, for brushing
o 20 large basil leaves, plus 1/3 cup small or torn basil leaves
o 3 cups all-purpose flour
o 1/2 cup granulated sugar, plus more if needed
o 1 1/2 tablespoons baking powder
o Salt
o 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
o 2 large eggs, lightly beaten
o 1/2 teaspoon pure vanilla extract
o 4 1/2 cups sliced strawberries (1 pound 4 ounces)
o 3 tablespoons confectioners' sugar
Directions
1. Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.
2. Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)
3. Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)
4. Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.
5. Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.
6. Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.
7. Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.
Sunday, April 17, 2011
Chickpea and Tomato Penne Pasta
Chickpea and Tomato Penne Pasta
Rachael Ray
Ingredients
* 1 pound penne pasta or whole wheat penne
* Salt
* 3 tablespoons EVOO – Extra Virgin Olive Oil
* 1 medium onion, finely chopped
* 3 cloves garlic, finely chopped or grated
* 1 sprig rosemary, finely chopped
* 1/2 teaspoon crushed red pepper flakes, a couple of healthy pinches
* Black pepper
* 1 can, 14- to 18-ounce, chickpeas, rinsed and drained
* 2 tablespoons tomato paste
* 1 cup chicken stock
* 1 can, 28-ounce, Italian crushed tomatoes or tomato puree
* 1/4 cup flat-leaf parsley, a handful, chopped
* Grated Pecorino Romano cheese, to pass at table
Yields: Serves 4 as entrée, 8 as a side.
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, heat EVOO, 3 turns of the pan, in a high-sided skillet over medium heat. Add onions, garlic, rosemary, red pepper, salt and black pepper. Cook 7-8 minutes until very tender.
Pulse-process the chickpeas in a food processor to fine chop them. Add the chickpeas to the onions and garlic, add tomato paste and stir to combine for 1 minute then stir in the chicken stock and crushed or puréed tomatoes. Adjust salt and pepper to your taste.
Toss al dente pasta together with sauce and serve in shallow bowls. Top with parsley and lots of grated Pecorino Romano cheese.
Rachael Ray
Ingredients
* 1 pound penne pasta or whole wheat penne
* Salt
* 3 tablespoons EVOO – Extra Virgin Olive Oil
* 1 medium onion, finely chopped
* 3 cloves garlic, finely chopped or grated
* 1 sprig rosemary, finely chopped
* 1/2 teaspoon crushed red pepper flakes, a couple of healthy pinches
* Black pepper
* 1 can, 14- to 18-ounce, chickpeas, rinsed and drained
* 2 tablespoons tomato paste
* 1 cup chicken stock
* 1 can, 28-ounce, Italian crushed tomatoes or tomato puree
* 1/4 cup flat-leaf parsley, a handful, chopped
* Grated Pecorino Romano cheese, to pass at table
Yields: Serves 4 as entrée, 8 as a side.
Preparation
Bring a large pot of water to a boil for pasta. Salt water and cook pasta to al dente.
Meanwhile, heat EVOO, 3 turns of the pan, in a high-sided skillet over medium heat. Add onions, garlic, rosemary, red pepper, salt and black pepper. Cook 7-8 minutes until very tender.
Pulse-process the chickpeas in a food processor to fine chop them. Add the chickpeas to the onions and garlic, add tomato paste and stir to combine for 1 minute then stir in the chicken stock and crushed or puréed tomatoes. Adjust salt and pepper to your taste.
Toss al dente pasta together with sauce and serve in shallow bowls. Top with parsley and lots of grated Pecorino Romano cheese.
Ancho-Chipotle Turkey Chili
Ancho-Chipotle Turkey Chili
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 servings
Ingredients
* 4 to 5 medium dried ancho chiles, stemmed and seeded
* 4 cups chicken stock
* 1 tablespoon extra-virgin olive oil
* 4 ounces Applewood smoked bacon, chopped
* 2 pounds ground turkey (mix of light and dark meat)
* Kosher salt and freshly ground black pepper
* 1 onion, chopped
* 4 cloves garlic, chopped
* 2 tablespoons finely chopped seeded chipotle in adobo sauce
* 1 rounded tablespoon smoked sweet paprika
* Scant palmful ground cumin
* Scant palmful coriander
* 2 teaspoons unsweetened cocoa powder
* 2 pinches ground cinnamon
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
*
* Garnishes:
* Chopped raw onions
* Scallions, chopped
* Cilantro leaves
* Lime wedges
* Lightly crushed tortillas
* Shredded extra-sharp Cheddar cheese
* Sour cream
* Toasted pumpkin seeds
* Diced avocado dressed with lime or lemon juice
Directions
Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
Puree the anchos and stock.
Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.
Recipe courtesy Rachael Ray
Prep Time:
30 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
1 hr 0 min
Level:
Easy
Serves:
6 servings
Ingredients
* 4 to 5 medium dried ancho chiles, stemmed and seeded
* 4 cups chicken stock
* 1 tablespoon extra-virgin olive oil
* 4 ounces Applewood smoked bacon, chopped
* 2 pounds ground turkey (mix of light and dark meat)
* Kosher salt and freshly ground black pepper
* 1 onion, chopped
* 4 cloves garlic, chopped
* 2 tablespoons finely chopped seeded chipotle in adobo sauce
* 1 rounded tablespoon smoked sweet paprika
* Scant palmful ground cumin
* Scant palmful coriander
* 2 teaspoons unsweetened cocoa powder
* 2 pinches ground cinnamon
* 1/4 cup tomato paste
* 1 (12-ounce) bottle Mexican-style beer (recommended: Negra Modela)
*
* Garnishes:
* Chopped raw onions
* Scallions, chopped
* Cilantro leaves
* Lime wedges
* Lightly crushed tortillas
* Shredded extra-sharp Cheddar cheese
* Sour cream
* Toasted pumpkin seeds
* Diced avocado dressed with lime or lemon juice
Directions
Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
Puree the anchos and stock.
Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.
Grandpa's Braised Beef
Grandpa's Braised Beef
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
30 min
Cook Time:
4 hr 15 min
Level:
Easy
Serves:
5 to 6 servings
Ingredients
* Extra-virgin olive oil, for sauteing and drizzling
* 4 onions, very thinly sliced
* 6 cloves garlic, very thinly sliced
* 3 pounds chuck, bottom round or top sirloin steak
* Sea salt and freshly ground black pepper
* 4 to 5 starchy potatoes
* 1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
* 2 tablespoons chopped fresh thyme
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* Parmigiano-Reggiano, for grating
* A few fresh basil leaves, torn
* 1 loaf ciabatta, for serving
Directions
Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
Recipe courtesy Rachael Ray
Prep Time:
20 min
Inactive Prep Time:
30 min
Cook Time:
4 hr 15 min
Level:
Easy
Serves:
5 to 6 servings
Ingredients
* Extra-virgin olive oil, for sauteing and drizzling
* 4 onions, very thinly sliced
* 6 cloves garlic, very thinly sliced
* 3 pounds chuck, bottom round or top sirloin steak
* Sea salt and freshly ground black pepper
* 4 to 5 starchy potatoes
* 1 (32-ounce) can Italian tomatoes, sliced or roughly crushed
* 2 tablespoons chopped fresh thyme
* 2 sprigs fresh rosemary, leaves picked and finely chopped
* Parmigiano-Reggiano, for grating
* A few fresh basil leaves, torn
* 1 loaf ciabatta, for serving
Directions
Preheat the oven to 325 degrees F.
Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
Subscribe to:
Posts (Atom)