Beef | Saveur

Moussaka (Greek Eggplant Casserole)

Aglaia Kremezi — Mon, 18 Mar 2019 22:29:15 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

A good moussaka is “one of the most fabulous things you can eat,” according to Aglaia Kremezi, author of Mediterranean Hot and Spicy. Her recipe for the Greek eggplant casserole, inherited from her mother, is a labor of love requiring sautéing, frying, boiling, and baking—but it’s well worth the trouble. The components (meat sauce, béchamel, and fried eggplant and potatoes) can be prepared the day before assembling.

Yield: 8-10

Time: 4 hours 40 minutes

2 cups plus 3 Tbsp. extra-virgin olive oil, divided
6 bay leaves
2 cinnamon sticks
1 large yellow onion, finely chopped
2 lb. ground beef
¼ cup tomato paste
1½ tsp. ground cinnamon, divided, plus more for dusting
½ tsp. freshly grated nutmeg, divided
¼ tsp. ground cloves
1 Tbsp. red wine vinegar
1 tsp. sugar
One 28-oz. can whole peeled tomatoes in juice, crushed
Kosher salt and freshly ground black pepper
8 Tbsp. unsalted butter
1 cup all-purpose flour
4 cups whole milk
4 large eggs
3 large eggplants, sliced into ¼-in.-thick rounds
5 medium russet potatoes, peeled and sliced into ¼-in.-thick rounds
1 cup coarsely grated graviera cheese, or Gruyère
Freshly ground black pepper

Instructions

To a large pot set over medium-high heat, add 3 tablespoons of the oil, the bay leaves, cinnamon sticks, and onion and cook, stirring frequently, until soft, 5–7 minutes. Add the beef and cook until browned and all the liquid has evaporated, about 30 minutes.
Add the tomato paste, 1¼ teaspoons of the ground cinnamon, ¼ teaspoon of the nutmeg, and the cloves and cook until beginning to brown, about 2 minutes. Stir in the vinegar, sugar, tomatoes, and 2 cups of water and bring to a boil. Turn the heat to medium-low, partially cover, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 1½ hours. Remove from the heat, then discard the cinnamon sticks and bay leaves. Season generously with salt and black pepper and set aside.
Meanwhile, make the béchamel: In a medium bowl, beat the eggs. Melt the butter in a medium pot set over medium-high heat. Whisk in the flour and cook until light golden, about 2 minutes. Whisk in 1½ teaspoons of salt, the milk, and the remaining cinnamon and nutmeg. Cook, whisking frequently, until thick, about 10 minutes. Ladle about 1 cup of the béchamel into the egg, then whisk to combine. Pour the egg mixture back into the pot, then whisk until smooth. Remove from the heat and set aside.
Position a rack in the center of the oven and preheat to 350°F. To a large skillet set over medium-high heat, add the remaining oil. Lightly dust the eggplant slices with cinnamon slices. When the oil is hot and shimmering, working in batches, fry the eggplant (turning once) until soft and golden brown, about 10 minutes. Transfer to a paper towel-lined plate.
Bring a large pot of salted water to a boil, then add the potatoes and cook until barely tender, 8–10 minutes. Drain and transfer to an ice bath. When cool, drain and set aside.
On the bottom of a 10-by-14-inch baking dish, spread 1 cup of the béchamel. Sprinkle with ⅓ cup of the graviera. Spread the potatoes evenly over the cheese, then cover evenly with the eggplant. Pour the meat sauce over the top, then spread with the remaining béchamel. Top with the remaining graviera. Bake until bubbling and golden brown, about 1 hour.

Around the World in 26 Eggplant Recipes

Photography by Matt Taylor-Gross

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Sopa de Maní (Bolivian Beef and Peanut Soup)

Benjamin Kemper — Thu, 13 Apr 2023 13:00:54 +0000

Photography by Belle Morizio; Food Styling Pearl Jones; Prop Styling by Dayna Seman

Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

If you’ve never heard of Bolivian sopa de maní, or “peanut soup,” you might think it’s in the same gene pool as Taiwanese wedang kacang or West African groundnut stew. But unlike these, the dish’s protagonist is not the peanut but rather fall-apart beef and a vegetable drawer’s-worth of produce. Even so, the peanuts are essential: They thicken the soup while lending it a bass note of umami that will have you going back for seconds.

Though there are as many sopa de maní recipes as there are cooks in Bolivia (not to mention parts of Peru and Argentina), where the dish is a mainstay, the most heavenly version I’ve tasted comes from my friend María Colquehuanca, a La Paz native who’s famous for the dish among her Bolivian family and friends. I love how she browns the dry pasta in oil before tossing it into the peanut-thickened broth, adding yet another layer of nuttiness.

“I got this sopa de maní recipe from my aunt Marina, who comes from Cochabamba,” she told me. “That’s where the peanut fields are, and where the dish is said to have been invented.” María insists that the peanuts be raw and unsalted, and that they be ground to the texture of wet sand. Fried shoestring potatoes or french fries are an optional garnish; they add crunch to an otherwise spoon-soft dish.

Yield: 6

Time: 3 hours

2 lb. cross-cut beef shanks, patted dry with paper towels
2 Tbsp. vegetable oil, plus more as needed
Kosher salt and freshly ground black pepper
½ lb. rigatoni, or any other large pasta
1 large carrot, peeled and coarsely chopped
1 large celery stalk, coarsely chopped
1 large onion, coarsely chopped
1 medium green bell pepper, seeded and coarsely chopped
1 medium turnip, peeled and coarsely chopped
2 tsp. ground cumin
1 tsp. sweet paprika
¼ tsp. cayenne pepper, or to taste
2 garlic cloves, coarsely chopped
½ cup raw blanched unsalted peanuts, soaked in cold water for 20 minutes and drained
2 medium Yukon Gold potatoes, peeled and cut into long batons (like thick french fries)
¾ cup green peas, fresh or frozen
Coarsely chopped parsley, for garnish
French fries or shoestring potatoes, homemade or store bought, for garnish (optional)

Instructions

In a small food processor, pulse the peanuts to the texture of smooth peanut butter and set aside. (Alternatively, pound in a mortar and pestle.)
Season the beef generously with salt and black pepper. To a large pot set over high heat, add the oil. When it’s shimmering and hot, add the beef (in batches if necessary) and cook, turning halfway through cooking, until browned, 8–10 minutes total. Transfer to a plate and set aside.
Turn the heat to medium and add the rigatoni. Fry, stirring frequently, until deep golden brown, 3–4 minutes. Using a slotted spoon, transfer to a bowl and set aside.
To the empty pot, add the carrot, celery, onion, bell pepper, and turnip and turn the heat to medium. Cook, stirring occasionally, until soft and beginning to brown, about 12 minutes. Add the cumin, paprika, cayenne, and garlic and cook until fragrant, about 2 minutes more. Add the reserved beef and peanuts and enough water to cover by ½ inch, then bring to a boil. Turn the heat down to maintain a strong simmer and cook, stirring occasionally, until a fork slips easily in and out of the meat, 2–2½ hours. Season with salt to taste.
Add the reserved rigatoni, the potatoes, and enough water to barely cover. Bring to a boil, then turn the heat to medium and simmer until the pasta is nearly al dente, about 8 minutes. Add the peas and continue cooking until the potatoes and pasta are soft, 5–10 minutes more.
To serve, ladle the sopa de maní into bowls and top with parsley and a handful of shoestring potatoes if desired.

The post Sopa de Maní (Bolivian Beef and Peanut Soup) appeared first on Saveur.

Anelletti al Forno

Katie Parla — Mon, 03 Apr 2023 17:30:25 +0000

Photography by Belle Morizio

This anelletti al forno recipe is primo Sicilian comfort food: cheesy baked pasta coated in rich, meaty ragù. The dish is adaptable, so feel free to make substitutions. Asparagus, mushrooms, or cubed cooked potatoes can be swapped in for the vegetables, while ground poultry makes a fine replacement for the meat.

Featured in: “This Saucy Sicilian Baked Pasta Is My Favorite Blank Canvas,” by Katie Parla.

Yield: 6–8

Time: 3 hours

2 Tbsp. extra-virgin olive oil or lard, plus more for greasing
1 medium carrot, peeled and finely chopped
1 medium celery stalk, finely chopped
½ medium onion, finely chopped
Sea salt and freshly ground black pepper
8 oz. ground beef
8 oz. ground pork
½ cup dry red wine
½ tsp. ground cinnamon
Pinch finely grated nutmeg
1½ (28-oz.) cans whole peeled tomatoes, tomatoes coarsely chopped, juice reserved
¾ cup peas, frozen or fresh
1 medium eggplant (12 oz.), cut into ½-in. cubes
Vegetable oil, for frying
2 Tbsp. bread crumbs
2 lb. dried anelletti, or other small pasta
4 large hard-boiled eggs, coarsely chopped
One 6-oz. slice deli ham, cut into ¼-in. cubes
12 oz. primosale or provolone cheese, cut into ¼-in. cubes
½ cup finely grated caciocavallo or Pecorino Romano cheese

Instructions

To a large pot set over medium heat, add the olive oil, carrot, celery, and onion and season with salt. Cook, stirring occasionally, until the vegetables are soft but not beginning to brown, about 20 minutes.
Add the beef and pork, season generously with salt and black pepper, and turn the heat to medium-high. Cook, using a spoon to break up any large chunks, until browned, 5–8 minutes. Add the wine and stir, scraping up any browned bits from the bottom of the pot, and cook until most of the liquid has evaporated, about 6 minutes. Stir in the cinnamon and nutmeg, then add the tomatoes and their juices and bring to a simmer. Turn the heat to low, partially cover, and cook at a bare simmer until the meat is very tender and the sauce has thickened, about 2 hours. Stir in the peas and season with salt and black pepper.
While the ragù cooks, place the eggplant in a colander in the sink. Sprinkle generously with salt and toss to coat. Place a plate atop the eggplant and top it with a heavy jar, then set aside to drain for 1 hour.
Into a deep skillet set over medium-high heat, pour 1 inch of vegetable oil. When it’s shimmering but not yet smoking, add enough eggplant to fit in a single layer without crowding the pan and fry, stirring and turning the eggplant occasionally, until deep golden brown, 8–10 minutes. Transfer to a paper-towel-lined plate, then repeat with the remaining eggplant, adding more oil as needed.
Position a rack in the center of the oven and preheat to 350°F. Oil a 9-by-13-inch baking dish, then add the bread crumbs and shake to coat the pan (shake out any leftover crumbs and reserve); set aside.
Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, about 8 minutes. Drain, then transfer back to the pot and stir in 4 cups of the ragù (reserve any left over for another use).
Spoon half of the pasta into the baking dish, then top evenly with the eggs, ham, half of the primosale, and half of the caciocavallo. Top with the remaining pasta, spread it in an even layer, and sprinkle with the remaining primosale, caciocavallo, and (if any remain) breadcrumbs.
Bake until the cheese is melted about 30 minutes. Set aside for at least 15 minutes before serving.

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Roman-Style Rigatoni with Oxtail Ragù

Katie Parla — Mon, 06 Feb 2023 13:46:04 +0000

Photography by Belle Morizio; Food Styling by Laura Sampedro; Stemless Wine Glasses: Glasvin

This Roman-style oxtail ragù recipe calls for no garlic or onions, which might sound like a red flag to some. But trust us—the deep, pure flavor of stewed beef with tomatoes and celery is nothing short of a revelation. Romans often make this ragù a day or two ahead, embracing how the flavors improve in the fridge.

Featured in “The Only Good Thing About My Ex Was His Mom’s Amazing Ragù Recipe,” by Katie Parla.

Yield: 6

Time: 12 hours

2½ lb. oxtails, trimmed (see footnote)
Kosher salt and freshly ground black pepper
3 Tbsp. lard, or olive oil
½ cup dry white wine
1½ (28-oz.) cans whole peeled tomatoes, juice reserved, coarsely chopped
5 medium celery stalks, trimmed and coarsely chopped
1 lb. dry rigatoni or bombolotti pasta
⅓ cup finely grated Pecorino Romano

Instructions

In a large bowl, season the oxtails generously with salt and black pepper and turn to coat. Cover and refrigerate for 8–24 hours.
Using paper towels, blot the meat dry. In a large heavy-bottomed pot set over medium-high heat, melt the lard. When it’s hot and shimmering, working in batches if necessary, add the oxtails and cook, turning occasionally, until browned on all sides, about 12 minutes.
Add the wine and cook until reduced slightly, about 1 minute, then add the tomatoes and their juices, celery, and salt to taste and bring to a boil. Turn the heat down to maintain a strong simmer, then cover and cook, turning the oxtails every 30 minutes or so, until the meat is falling off the bone, about 3 hours.
Using a slotted spoon, transfer the meat to a plate. Place a food mill over a large bowl and, working in batches, purée the sauce (see footnote). Pick the meat off the bones (discarding them) and add it to the bowl with the sauce, then return the ragù to the pot, cover, and turn the heat to low.
Bring a large pot of generously salted water to a boil, then add the pasta and cook until al dente, 11–13 minutes. Drain, then return the pasta to the pot and stir in 3 cups of the sauce, or more to taste. (Reserve leftover sauce for another use.) Serve topped with the Pecorino.

Notes: Frozen oxtails can be used in place of fresh; be sure to thaw them completely before proceeding. An immersion or regular blender will also work for puréeing the sauce, but before processing, be sure to fish out any small pieces of bone that may have come loose during cooking.

This recipe is from Parla’s Pastas, a column by the Rome-based, New York Times best-selling cookbook author Katie Parla covering traditional and inspired recipes from Italy’s 20 regions. Get ready for a carb-driven journey through the trattorias of Rome, the kitchens of Sicily (her ancestral homeland), rural Campania, and beyond. Fire up a pot of water, and andiamo!

The post Roman-Style Rigatoni with Oxtail Ragù appeared first on Saveur.

Meatball Recipes from Around the World

SAVEUR Editors — Mon, 18 Mar 2019 22:46:33 +0000

EVA KOLENKO

Much like the realm of patés, sausages, and terrines, meatballs are a delicious marvel born of the necessity to use up scraps. Enjoyed in some form or another by just about every culture in the world, the meatball is as diverse as it is beloved, from cumin-laced Turkish koftes to brothy Ukrainian frikadelki to the cheese-topped Italian American classic to pescatarian and even vegan versions, these savory spheres are sure to please. Read on for some of our favorite meatball recipes below.

Bun Cha (Grilled Vietnamese Meatballs with Rice Vermicelli)

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

In Northern Vietnam, this appetizing dish is typically cooked over a wood or charcoal fire, but SAVEUR’s chief content officer Kate Berry often makes it in her New York City home using a cast iron grill pan. Get the recipe >

Albóndigas a la Jaridinera (Stewed Spanish Meatballs with White Wine and Garlic)

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Meatballs in Spain are often made with veal, gently browned, and finished in a light gravy, making for supremely tender and juicy morsels. This recipe from SAVEUR’s managing editor Laura Sampedro works well with ground veal, pork, or a combination of the two. Get the recipe >

Jamaican Ital Meatballs

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Each Rastafari family has their own recipe for Ital balls, but the common thread that runs amongst them is affordability and nutrient density. You can enjoy this version atop pasta with generous amounts of tomato sauce or as an hors d’oeuvre, slathered in your favorite barbecue sauce. Get the recipe >

Moroccan Meatballs with Arugula

At the London takeaway restaurant Leon, these lamb meatballs were simmered in a harissa-spiked tomato sauce, served over peppery arugula, and drizzled with bright yogurt-thickened aïoli. Get the recipe >

Spaghetti and Meatballs

JASMINE P. TING

Lou Di Palo shared his grandmother’s recipe for the meatballs he sells at his family’s store, Di Palo’s Fine Foods, in New York City. Get the recipe >

Lion’s Head Meatballs

This comforting Chinese braise from designer Peter Som’s grandmother is on the table in under an hour. Get the recipe >

Tsukune

These full-flavored Japanese chicken meatballs are inspired by a version served at California yakitori restaurant, Ippuku. Dressed with a sweet and salty glaze, they’re the ideal pairing with cold beer. Get the recipe >

Beef and Lamb Koftes

The word kofta comes from the Persian koofteh, which means “pounded meat.” Variations on these meatballs have been eaten for centuries—early written recipes date back to ancient Arabic cookbooks. Mehmet Gürs of Istanbul’s Mikla serves this version simply, with mustard for dipping. Get the recipe >

Koufteh Ghelgheli (Iranian Lamb Meatballs with Turmeric Gravy)

These lamb-and-chickpea-flour meatballs from Isfahan, Iran are cooked in a bright and fragrant broth of turmeric, onions, and lemon juice, and accompanied by carrots and potatoes. Get the recipe >

Yellow Tomato Soup with Lamb Meatballs, Yogurt, and Mint

EVA KOLENKO

“Spices have always fascinated me. I collect them from all over the world,” says Giorgia Goggi, who accents this soup with Middle Eastern sumac and Indian garam masala. If you can’t find fresh yellow tomatoes, red will work just as well. Get the recipe >

Frikadelki in Broth with Fermented Herbs

This simple broth, flavored with onions and potatoes, is a childhood favorite of chef Olia Hercules. Her mother made the frikadelki, turkey or beef meatballs, with high-quality turkey meat and seasoned the soup with a mix of fermented mixed herbs like basil, dill, and parsley, which add crunch and brightness to the soup. Get the recipe >

Cheddar and Sausage Balls

I’m obsessed with sausage balls,” says Annie Pettry, chef-owner of now-shuttered Louisville, Kentucky restaurant Dec c a. Hers are juicy pork sausage mixed with cheddar cheese that oozes out and forms a lacy, cracker-like disk at the bottom—just like her mother always made them. Get the recipe >

Sardine and Miso Ball Soup

Sardines flavored with white miso are formed into delicate puffed balls for dashi broth in this recipe adapted from one served at K-ZO restaurant in Culver City, California. Get the recipe >

Beet Stew with Lamb Meatballs

For this traditional Iraqi Jewish dish, lamb meatballs are braised in a vibrant beet stew. Writer Yael Coty learned to make this dish from her grandparents, who left Iraq for Israel in 1950. Get the recipe >

New Jersey Pork Roll Meatball Sub

This cheese-topped recipe from Farideh Sadegin pairs two beloved New Jersey favorites: juicy Italian-style meatballs and New Jersey pork roll (aka Taylor ham). Get the recipe >

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Beefy Chechen Noodles Should Be Your Next Weekend Cooking Project

Benjamin Kemper — Tue, 10 Jan 2023 12:13:08 +0000

Photography by Belle Morizio

Zhizhig galnash, beef and dumplings with pungent garlic sauce, is Chechnya’s national dish. Benjamin Kemper learned to make it at Nazy’s Guest House in Pankisi, Georgia, a remote valley inhabited by ethnically Chechen Muslims called Kists. You don’t need any special equipment to make the pasta dough, which is surprisingly easy (and quick!) to shape. Don’t let the short ingredient list fool you—it amounts to a decadent, impressive feast. Use the best beef you can afford. The broth can be made up to four days in advance (do not skim the fat; it’s pure flavor).

Featured in “Muslim Georgia: A Journey to the Hidden Kitchens of the Kists,” by Benjamin Kemper.

Yield: 6

Time: 4 hours 20 minutes

6 lb. cross-cut beef shanks (see footnote)
2 Tbsp. plus 2½ tsp. kosher salt, divided
4 medium carrots, peeled and quartered crosswise
3 medium Yukon Gold potatoes, peeled and quartered
10 garlic cloves, finely grated
1 lb. all-purpose flour (about 3½ cups), plus more for dusting

Instructions

To a very large pot, add the beef, 2 tablespoons of the salt, and 4 quarts of water. Bring to a boil, then turn the heat to medium to maintain a strong simmer. Cook, skimming any scum that rises to the surface, until the broth has reduced to half its initial volume and the beef flakes easily, about 3 hours. Using a spider skimmer or medium strainer, transfer the beef to a bowl. When cool enough to handle, flake into bite-size pieces, discarding the bones.
While the beef cools, ladle 1 cup of the broth into a small bowl and set aside. To the pot, add the carrots, potatoes, 2 teaspoons of the salt, and (if the vegetables are not submerged) enough water to cover by ½ inch. Bring to a boil, then turn the heat to medium and simmer until the vegetables are soft, about 25 minutes. Add the reserved beef and return to a boil. Using a skimmer, transfer the beef and vegetables back to the bowl and tent with foil. Turn off the heat.
In a small serving bowl, use a fork to mash one of the potato quarters. Stir in the garlic, remaining ½ teaspoon salt, and 1½ cups of the hot broth. Place in the center of a very large rimmed serving platter.
In a large bowl, using your hands or a wooden spoon, mix the flour and reserved broth (from step 2) until a shaggy mass forms. Transfer to a work surface and knead, adding flour if necessary to prevent sticking, until the dough is smooth and springs back when pressed with a finger, about 10 minutes. Cover loosely with plastic wrap and set aside for 15 minutes.
Using a bench scraper or knife, quarter the dough, then roll each piece into a ¼-inch-thick rectangle (the dimensions aren’t important at this stage). Cut each rectangle lengthwise into 2-inch-wide strips, then cut each strip crosswise on the bias into ½-inch-by-2-inch parallelograms. (Repeat with any dough scraps until all the dough is used.) Using your index, middle, and ring fingers, press hard into the far edge of one pasta piece; then, pressing continuously into the work surface, drag the pasta toward you to make an irregular, slightly open scroll. Transfer to a lightly floured baking sheet. Repeat with the remaining pieces, occasionally tossing and dusting with flour if you notice the pieces begin sticking together.
Bring the broth back to a boil. Add the pasta and boil, stirring frequently, until the pieces are puffed and soft (but not mushy), 8–9 minutes. Meanwhile, arrange the beef and vegetables on one half of the platter around the garlic sauce.
Using a spider skimmer or medium strainer, transfer the pasta to the other side of the platter, then moisten the meat, vegetables, and pasta with 1 cup of the broth. Serve immediately, passing additional broth to moisten the meat if desired.

Note: If bone-in shanks are unavailable, substitute 4 lb. beef chuck plus 2 lb. small marrowbones.

The post Beefy Chechen Noodles Should Be Your Next Weekend Cooking Project appeared first on Saveur.

Piccolo Pete’s Prime Rib

SAVEUR Editors — Mon, 18 Mar 2019 22:24:20 +0000

Photography: David Malosh; Food Styling: Simon Andrews; Prop Styling: Summer Moore

Prime rib is a beloved Omaha, Nebraska, steakhouse specialty. This recipe—one of our favorite versions—comes from the now-defunct restaurant Piccolo Pete’s, where the meat was rubbed with Italian spices, slow-cooked, then and blasted with high heat to form a flavorful crust. Use any leftover roast in this prime rib sandwich for a meaty lunch the next day. This recipe first appeared in our August/September 2013 Heartland issue.

Featured in: “Here’s the Beef.”

Yield: serves 8-10

Time: 3 hours 20 minutes

¼ cups coarsely ground black pepper
3 tbsp. dried basil
2 tbsp. dried oregano
1 tbsp. dry mustard
1½ tsp. celery salt
15 cloves garlic cloves, coarsely chopped
One 5-lb. boneless prime rib roast
1½ cups dry red wine

Instructions

Position a rack in the center of the oven and preheat to 200°F.
In the bowl of a food processor, add the pepper, basil, oregano, mustard, celery salt, and garlic, and process to a fine paste; set aside.
Using kitchen twine, tie the meat securely at 1-inch intervals, then place in a roasting pan. Pour the wine into the pan and cover tightly with foil. Roast until an instant-read thermometer inserted into the thickest part of the meat reads 105°F, 2½–3 hours. Remove from the oven and increase the oven temperature to 500°F. Uncover the meat and rub the roast all over with the reserved spice paste. Return to the oven and cook, uncovered, until the meat’s internal temperature reaches 120°F, 15–20 minutes more. Set aside to rest 20 minutes before slicing. Serve hot, with warm pan drippings on the side.

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Breakfast Burger

Megan Zhang — Tue, 04 Oct 2022 13:00:00 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY OLIVIA MACK MCCOOL; PROP STYLING BY SOPHIE STRANGIO

After a red-eye home to California, nothing hits the spot for me like a juicy, melty In-N-Out Burger for breakfast—fellow West Coasters, can I get an amen? The iconic fast-food chain has locations in a handful of states, but the vast majority are in California. For many like me who grew up in the Golden State but no longer live there, stopping by one of the chain’s drive-thrus for a classic Double-Double (two beef patties and two slices of cheese) and Animal-Style fries (melted cheese, grilled onions, and the chain’s secret spread) is a homecoming ritual—even if the plane lands in the morning. I unfold the crinkled paper and relish in the familiar flavors, satisfying a hunger that only In-N-Out can quell.

In this recipe inspired by In-N-Out’s Animal-Style burgers, the all-beef patty is slathered with mustard and then seared. The sauce you’ll smear on the buns also draws influence from the flavors of the fast-food chain’s famous spread. And, as a nod to how In-N-Out often winds up being a morning meal for Californians returning home, this burger incorporates an over-medium egg—because is it even breakfast without one?

Featured in: “Welcome to California, Where In-N-Out Is Breakfast, Lunch, and Dinner,” by Megan Zhang.

Yield: 2

Time: 30 minutes

Ingredients

For the special sauce:

3 Tbsp. mayonnaise
1 Tbsp. dill pickle relish
1 Tbsp. ketchup
½ tsp. sugar
¼ tsp. paprika
¼ tsp. white vinegar

For the burgers:

4 oz. ground beef, preferably 80 percent lean
Kosher salt and freshly ground black pepper
2 tsp. vegetable oil, divided
1 Tbsp. mayonnaise, plus more for serving
2 hamburger buns
Torn lettuce and sliced tomato, for serving
2 tsp. yellow mustard
2 American cheese slices
2 large eggs

Instructions

Make the special sauce: In a small bowl, whisk together the mayonnaise, relish, ketchup, sugar, paprika, and vinegar.
Spread the cut sides of the bun halves evenly with the mayonnaise, then place them cut-side down in a large skillet and turn the heat to medium. Toast until golden, about 1 minute, then transfer to two serving plates. Spread the bottom halves with special sauce (reserving any leftover sauce for another use) and top with lettuce and tomato.
Make the burgers: Shape the beef into two 4-inch patties and season, then sprinkle generously with salt and black pepper. To the empty skillet, add 1 teaspoon of the oil and turn the heat to high. When it’s hot and beginning to smoke, add the burgers and cook, undisturbed, until browned on one side, about 3 minutes. Using a pastry brush or spoon, paint the uncooked sides evenly with the mustard, then flip and top each burger with one slice of cheese. Cook until well browned and cooked to the desired doneness, 2–5 minutes more. Place the burgers atop the sauced bun halves.
To the empty skillet, add the remaining oil and crack in the eggs. Fry until crisp and the whites are set, about 2 minutes. Gently flip and continue to cook until the yolks are beginning to set, about 2 minutes more. Top the burgers with the fried eggs and serve immediately.

The post Breakfast Burger appeared first on Saveur.

Kosher Cachopa

Michael Twitty — Fri, 23 Sep 2022 23:27:32 +0000

PHOTOGRAPHY BY DAVID MALOSH; FOOD STYLING BY PEARL JONES; PROP STYLING BY SOPHIE STRANGIO

The collection of islands off the coast of West Africa known as Cape Verde was colonized by the Portuguese from the Age of Exploration well into the 20th Century, from 1462 until the islands gained their independence in 1975. Today’s Cape Verdean diaspora is rediscovering its Jewish roots. Worked by forced labor from West Africa, the Cape Verdean people are a mixture of Africa, Iberia, and all the worlds in between, including Jews who sought refuge from the Inquisition. When adapted to feature kosher cuts of meat, cachopa, one of the island nation’s signature dishes, makes an excellent Shabbat stew or replacement for cholent. (This recipe from writer Michael Twitty also works well as a slow cooker supper for Shabbat afternoon.) Many kosher butchers and farmers markets offer “bacon” made from beef brisket or lamb. For the kosher sausage, use an all-beef version, chicken sausage, or a mix.

Yield: 4

Time: 1 hour

3 Tbsp. olive oil, divided, plus more as needed
1 medium yellow onion, coarsely chopped (1½ cups)
4 garlic cloves
2 bay leaves
6–8 cups chicken or vegetable broth
One 15-oz. can white hominy, drained
One 14.5-oz. can light kidney beans, drained
½ cup frozen lima beans
1 lb. kosher sausage, sliced ½-in. thick
¼ lb. kosher beef or lamb bacon, cut into small cubes
2 cups coarsely chopped green cabbage or kale
1 large russet potato, peeled and cut into 1–in. cubes (2 cups)
1 large sweet potato, peeled and cut into 1-in. cubes (2 cups)
1 medium plantain, peeled and thinly sliced into ½-in. thick rounds (1 cup)
½ medium butternut squash (or other winter squash), peeled and cut into 1-in. cubes (1 cup)
¼ cup green beans, sliced lengthwise
One 5½-lb. chicken, cut into 8 pieces
Kosher salt and freshly ground black pepper
2 medium plum tomatoes, quartered
½ cup store-bought sofrito
Coarsely chopped cilantro, for garnish

Instructions

To a large pot over medium-high heat, add 2 tablespoons of the oil, the onion, garlic, and bay leaves. Cook, stirring occasionally, until the onion is translucent and fragrant, 5–7 minutes. Add 6 cups of broth, then stir in the hominy, kidney beans, and lima beans. Bring to a boil, then turn the heat down to low and cook at a simmer until the beans are very tender and the flavors have mingled together, about 45 minutes. Remove from the heat and set aside.
To a large skillet over medium heat, add the sausage and bacon and cook, stirring occasionally, until they have rendered a little of their fat, 5–6 minutes. Add the cabbage, potatoes, plantain, squash, and green beans and cook, stirring occasionally, until the cabbage has wilted, about 12 minutes. Transfer the contents of the skillet to the pot, wipe the skillet clean and return it to the stove.
Season the chicken all over with salt and black pepper. Set the skillet over medium heat and add the remaining oil. Once the oil is hot and shimmering, add the chicken pieces in batches and cook, turning occasionally, until lightly browned all over, about 14 minutes per batch.
Transfer the browned chicken to the pot, and add the tomatoes. If necessary to submerge the chicken, add more broth to the pot, then set over low heat and cook, stirring occasionally and skimming any foam off the surface, until the chicken is cooked through, about 1 hour.
Stir in the sofrito and continue cooking until the chicken is very tender and the broth is flavorful and concentrated, about 20 minutes. Remove from the heat, cover, and set aside until the juices have cooled slightly and thickened about 30 minutes. Ladle the cachopa into wide bowls, sprinkle with cilantro, and serve warm or at room temperature.

The post Kosher Cachopa appeared first on Saveur.

Strip Steaks with Green Peppercorn Sauce

James Peterson — Mon, 18 Mar 2019 22:50:22 +0000

PHOTOGRAPHY BY BELLE MORIZIO

This recipe is based on one in Glorious French Food by American author and culinary arts teacher James Peterson. Steak “au poivre” has been a popular bistro menu staple since the 19th century. A bright, young ruby port adds sweetness to the peppery sauce.

Yield: serves 4

Time: 3 hours 45 minutes

Four 1-in.-thick strip steaks (about 2½ lb.)
Kosher salt
2 Tbsp. extra-virgin olive oil
2 shallots, finely chopped
1½ cups ruby port
2 cups beef stock
1 cup heavy cream
¼ cup brine-cured green peppercorns, rinsed and coarsely chopped
2 tsp. white wine vinegar

Instructions

Season the steaks generously with salt, place them on a plate, and cover and refrigerate for 2 hours. Remove the steaks from the refrigerator and set aside at room temperature for 1 hour.
Preheat the oven to 200°F. Use paper towels to pat the steaks dry. To a large cast-iron skillet set over medium-high heat, add 1 tablespoon of the oil. When it’s hot and shimmering, add 2 steaks to the skillet and cook, turning once, until well browned, 2–3 minutes per side for medium rare. Transfer the steaks to a heatproof platter, tent with foil, and transfer to the oven. Repeat with the remaining steaks.
To the empty skillet, add the remaining oil, and turn the heat to medium. Add the shallots and cook, stirring continuously, until fragrant, about 30 seconds. Add the port, turn the heat to medium-high, and boil until the sauce reduces to about ¼ cup, 5–6 minutes. Pour in the beef stock and boil until syrupy, 10–12 minutes. Turn the heat to medium, add the cream, and cook until thickened, 6–8 minutes. Stir in the peppercorns, vinegar, and salt to taste.
To serve, remove the platter from the oven and discard the foil. Pour the sauce over the steaks, and serve.

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Photography by Beth Galton

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