STAY HOME RECIPES
Stay safe, stay home & mangia bene!
Winner of the Bellwether Farms recipe photo challenge!
Recipes are just a guideline, and the most important thing are the ingredients, like this divine crème fraîche. Here are the modifications I made to the recipe, you can see Bellwether Farms full recipe on their site, or the last two slides of my video on Instagram. The biggest variations I made to the recipe is the addition of fresh herbs, nutmeg, and adding the tenderloin in last (it would be a true crime to overcook that beauty). I also omitted the can of cream of mushroom soup. It was super fun to make and was delicious! Thanks for challenging me to get out of my comfort zone and try a Russian-inspired dish!
1 ½ pounds filet mignon (tenderloin) from @wholefoods (always source humanely)
Salt and Pepper to taste
@wholefoods 365 Organic all-purpose flour
4 tbsp house made goat butter @moonwaterfarm thank you 🐐‘s Aurelia and Claire 🤍
2 medium @tuttifruttifarmsca onions, shaved
8 ounces @wholefoods fresh portabella (the bellas are small; the portabellos are huge) mushrooms, wiped with a dry cloth to clean (never rinsed) and sliced
1 pt beef stock (a little richer than broth)
Fresh nutmeg (ground works too but trust me it’s so amazing freshly grated)
2 Tablespoons Worcestershire sauce
1 container @bellwetherfarms Crème Fraiche
Pappardelle Egg Pasta
Fresh herbs for infusion while cooking (you remove at the end) plus more for garnish.
Season the steak strips with salt and pepper then dust with flour. In a large skillet, warm the olive oil and butter. On medium-high heat, quickly brown the meat on both sides and remove from pan. Add the onion and mushrooms to the pan and sauté until golden and tender, about 5 minutes. Sprinkle in 1 tablespoon of flour and stir into onions and mushrooms (this will help thicken the sauce). Add the Worcestershire sauce and beef broth. Add sprigs of fresh rosemary and thyme. Grate nutmeg into sauce, what looks like a couple pinches. Reduce heat to low, cover and cook about 30 minutes. Adjust seasoning to taste. Add pasta. Fold in the Crème Fraiche and tender filet just before serving, gently stir to evenly coat the pasta & serve!
STEAK, CHICKEN AND MUSHROOM MARINADE
1 3/4 cups plus 2 tablespoons all-purpose flour, plus more for rolling 1/3 cup fine semolina 3 large eggs, at room temperature 3 large egg yolks, at room temperature
How to Make It
In a food processor, combine the flour and semolina and pulse several times. In a measuring cup, mix the whole eggs and egg yolks. With the machine on, pour in the eggs and process until the flour is moistened; the dough may still be a bit crumbly. Turn the dough out onto a floured work surface and knead until silky smooth, about 3 minutes. Wrap in plastic and let stand at room temperature for 30 minutes.
Divide the dough into 3 pieces; keep 2 pieces wrapped. Flatten the remaining piece of dough, dust it with flour and roll it through a hand-cranked pasta machine, beginning at the widest setting and stopping at (or just before) the thinnest; dust the dough lightly with flour between settings. Cut the strip into 4 pieces, 10 to 12 inches each, and dust with flour. Roll up each piece loosely and slice 3/4 inch thick. Uncoil the pappardelle and toss them with flour. Transfer the pappardelle to a flour-dusted baking sheet. Repeat with the remaining pieces of pasta. Toss the pappardelle occasionally to dry them out evenly and keep them from clumping.
The pappardelle can be prepared earlier in the day and kept uncovered at room temperature.
ITALIAN DOLCE PARADISO OLIVE OIL CAKE
Cooking olive oil, or melted butter, for brushing pan
1 cup all-purpose flour
1/2 teaspoon salt
5 large eggs, separated
3/4 cup sugar
2 tablespoons grated fresh lemon zest, or more, to taste
1/2 cup Dolce Paradiso olive oil
1/3 cup sweet white wine
2 large egg whites
1 pint fresh berries, plus additional for garnish
2 to 4 tablespoons confectioners' sugar or more, to taste
Preheat oven to 325 degrees F.
Brush a 9-inch springform pan with oil; line bottom with parchment paper.
Combine flour and salt in a medium bowl and set aside. In a large bowl, beat 5 egg yolks and sugar at medium-high speed about 2 to 3 minutes, until it is light yellow and ribbons form when beaters are lifted. Add flour mixture to egg mixture and beat on medium-low until well blended. Beat in lemon zest. In a small bowl, combine wine and olive oil; gradually pour into large bowl in a thin, steady stream, beating until thoroughly combined. Set aside.
In a clean mixing bowl, beat 7 egg whites until stiff (not dry) peaks form. Gently fold 1/3 of whites into batter with a rubber spatula, then fold in remaining whites just until combined.
Pour batter into prepared pan. Bake 45 to 50 minutes, until cake springs back when gently touched and toothpick inserted into center comes out clean. Remove pan from oven and cool on a wire rack. Run a long, thin knife around edge of pan; detach ring.
Optional: Pulse berries and confectioners' sugar in a blender or food processor until smooth, about 30 seconds. Top cake with puree and whole fresh berries.
SANGRIA DA LUIGI
Serves 3-5, or one Grande Luigi
This is a recipe I learned in Spain and would make for my family in Ischia Italy - cheers to you Luciano, Gina, Niello, Luciano Jr, Luigi, and, of course "Grande Luigi" (who sometimes ended up sleeping in the window after a few?)
1 bottle of red wine (or white, or rose, or sparkling)
1 lemon (cut into wedges)
1 orange (cut into wedges)
Any fruit you want (if fruit is bad it will not get better, jam fruit is ok)
2 tablespoons sugar, honey or agave)
1 1/2 ounces brandy, bourbon, rum or whatever
2 cups ginger ale, club soda, or sparkling water
Steps to Make It
Gather your ingredients.
Pour the wine into a pitcher and squeeze the juice from the lemon and orange wedges into the wine.
Toss in the fruit wedges (try to remove seeds first, if possible) and add the sweetner of choice, brandy or other hard alcohol,stirring gently until the sugar dissolves.
Add other sangria ingredients into pitcher
Cover the pitcher with and chill it in the refrigerator for 8 hours or overnight to marry the fruit and wine flavors.
Add the ginger ale or club soda just before you serve it. Garnish with freshly cut lemon or orange wheels if desired.
Best Wines for Sangria:
A Spanish Rioja, such as tempranillo or garnacha or even a blend, makes a good choice as the base for sangria, but you can use a shiraz or a zinfandel too. In fact, you can choose almost any bottle of red wine you like, but it's best to start with a drier one. A white sauvignon blanc pairs well with tropical fruits if you decide to go that route.
WILD CAUGHT CRAB MAC N CHEESE
This recipes is so easy! You can make it in the time it takes to boil the pasta water.
Pasta of choice
Olive oil (the good stuff)
Wild Caught Crab
Bellwether Farm's Creme fraiche (or sour cream, or crema Mexicana, or heavy cream)
Shredded cheese blend (like Murray's Mac n Cheese blend or similar)
salt and pepper to taste
Microgreens or Italian parsley to garnish
finishing salt (optional).
Boil a pot of salted water, add pasta when it is at a rolling boil. Assemble sauce ingredients in serving bowl: mix crab, cream, cheese, salt and pepper, olive oil. When pasta is al dente, add a ladle full of water to the serving bowl with ingredients. Drain the pasta and add immediately - the heat of the pasta will make the sauce come together. Wait about 30 seconds and then toss. Garnish with micro greens or chopped parsley and finishing salt.
Leftovers? Make a little bake in ramekins by mixing in a couple of eggs and adding more cheese on top. Bake at 325 until egg is set and cheese is bubbly.
BOURBON PECAN PIE
3 eggs, lightly beaten
1 cup granulated sugar
½ cup light corn syrup
½ cup dark corn syrup
⅓ cup unsalted butter, melted
2 tablespoons bourbon
1 teaspoon vanilla extract
¼ teaspoon salt
1 unbaked 9-inch pie crust (see recipe)
1 ¼ cups coarsely chopped pecans
Preheat oven to 375 degrees. Mix together eggs, sugar, corn syrups, butter, bourbon, vanilla and salt until well blended.
Prick the sides and bottom of the pie shell with a fork at 1/2-inch intervals. Spread the pecans on the bottom and pour the mixture over them. Bake for 35 to 45 minutes, until just set around the edges but still slightly loose in the center. (It will continue to set as it cools.)
Place on a rack to cool slightly.
NYT ALL BUTTER PIE CRUST
Makes one 9 " pie crust
1 ¼ cups all-purpose flour (150 grams)
¼ teaspoon fine sea salt
10 tablespoons unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed
In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, but not wet.
Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
For the best results, use a high-fat, European-style unsalted butter like Plugra.
You can experiment with textures and flavors by substituting 3 to 4 tablespoons shortening, lard, beef suet, duck fat or an unsweetened nut butter, such as hazelnut butter, almond butter or mixed nut butter, for 3 to 4 tablespoons regular butter. All should be well chilled before using.
Or make a crispy cheddar crust, which pairs nicely with apple pie or savory pie fillings: Pulse together 1 1/4 cups flour with 3/4 teaspoon salt. Add 3/4 cup grated sharp cheddar; pulse until mixture forms coarse crumbs. Add 8 tablespoons chilled, cubed butter and proceed according to the directions above.