herbiehancock

Ragu Bolognese Ingredients 4 tablespoons extra-virgin olive oil 2 tablespoons butter 1 carrot, finely diced or grated 1 medium onion, finely diced or grated 1 rib celery, minced 1 clove garlic, crushed or grated 1 1/4 pounds ground beef 1 pound ground pork shoulder ( grind your own !) 1 6-oz. can tomato paste 1 cup milk 1 cup dry white wine 1 teaspoon Kosher salt (or more, to taste) Freshly ground black pepper Freshly grated Parmigiano-Reggiano, for serving Crushed red pepper, for serving Method In a 6 to 8-quart, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onions, carrot, celery, and garlic and sweat over medium heat until the vegetables are translucent and soft but not browned, 10 to 15 minutes. Turn the heat to high and add the beef and pork. Cook until browned, stirring frequently, breaking up the meat with a wooden spoon as it cooks. Remove pot from heat and pour meat and vegetables into a colander to drain excess fat. Return mixture to pot and set ...

Beef and Broccoli from Amy For the beef: 1 tablespoon cornstarch 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon granulated sugar 2 tablespoons water 1 pound flank steak, sliced against the grain in 1/4-inch x 1-inch pieces (note: freeze the beef flat for 20 minutes first, for quick and easy slicing) For the sauce: 4 tablespoons oyster sauce 4 tablespoons soy sauce 2 teaspoons vegetable oil 2 teaspoons cornstarch 1 teaspoon granulated sugar 1/4 teaspoon fresh ground black pepper 2 tablespoons water For the rest: 1 large head of broccoli, cut up into florets 1 medium yellow onion, cut into 1 inch pieces 4 garlic cloves, minced 1 tablespoon grated or minced fresh ginger 2 tablespoons rice wine vinegar Grape seed or other neutral oil Method In a medium bowl, stir together the cornstarch, baking soda, salt, sugar, and 2 tablespoons of water. Add the beef and mix until well coated. Set aside. In another small bowl, add all the ingredients for the sauce; whisk until well combined. S...

This is an update of what was apparently one of my most popular posts on this site. And while I hate to snuff out an old favorite, this new version is much improved with better photos and a refined, delicious and totally perfected (ifIdosaysomyself) recipe. Chile Colorado con Carne Ingredients 5 dried New Mexican chiles 4 dried chiles de Arbol 2 dried Ancho chiles 1 tablespoon olive oil 2 pounds sirloin steak, cut into 1-inch pieces 1 cup beef broth 1 small white onion, chopped 3 cloves garlic, minced 1 tablespoon Mexican oregano 1/2 tablespoon cumin 1/2 tablespoon salt 1/2 teaspoon ground black pepper Method Bring a small pot of water to boil. Cut the heads off the chiles and shake out all the seeds. Cut the chiles up with a pair of scissors or rip them by hand into small pieces. Place the chiles into a non-reactive bowl and pour enough boiling water into the bowl to cover the chiles. Place a lid over the bowl and allow to sit for 30 minutes to soften the chiles. Transfer the chiles t...

In the few years that I have been cooking, one of the core truths I have discovered is this: the simplest things are the hardest to perfect. Meatloaf. Potato salad. Chicken parmesan. And yes, spaghetti and meatballs. This is not to say that these dishes are difficult to cook. Not at all. But they are hard to make truly great. Maybe it's because these kinds of recipes lend themselves to so many variations in ingredients and methods that making what one might call a "perfect version" takes a lot of practice. Practice, repetition, trial and error. When I first began blogging in late 2007, I had no idea how to make my own anything. I had to search for advice on times and temps and methods and measurements. And sadly, at the time, there was little help out there for those just getting started in the kitchen. Pioneer Woman stood out to me for that reason alone - she broke down each step, which was such a help for novice cooks. She still does this and kudos to her for it...