Lydias Kitchen Food
LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD
Steps:
- In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well.
- In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month.
- Preheat the oven to 350 degrees F.
- Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.
LIDIA'S INSANELY DELICIOUS ITALIAN BEEF ROASTED IN BAROLO WINE
The recipe is from Lidia's Mastering the Art of Italian Cuisine by Lidia Matticchio Bastianich and Tanya Bastianich Manuali, Alfred A. Knopf, 2015
Provided by Jonathan McNicol
Categories Main course Main Dish
Yield 6 or more
Number Of Ingredients 15
Steps:
- Preheat the oven to 250° F. Season the roast with half the salt. Heat the olive oil in a large Dutch oven set over medium-high heat. Brown the roast on all sides, about 8 minutes in all, then remove it to a platter.
- Add the onions, carrots, celery, and garlic, and cook until the onions begin to wilt, about 6 minutes. Add the rosemary, sage leaves, grated nutmeg, peppercorns, dried porcini, and remaining teaspoon salt, and toss all together. Cook for 3 or 4 minutes, just until the vegetables soften, stirring frequently and scraping up the browned meat bits on the pan bottom; then lower the heat.
- Push the vegetables to the side, and return the seared roast to the cleared side of the pan. Pour in the bottles of wine and any meat juices that collected on the platter. The roast should be at least half submerged, so add beef stock as needed.
- Cover the pot, and heat until the wine is steaming but not boiling. Uncover the pan, and place it in the oven. After 30 minutes, rotate the roast so the exposed meat is submerged in the braising liquid. Braise this way, turning the meat in the pan every 30 minutes, for about 3 hours, until the meat is fork-tender. The liquid should not boil; if it does, pour in some cold water to stop the bubbling, and lower the oven temperature.
- After about 2½ hours or so, check the beef. If it is easily pierced with a fork, take the pan from the oven. Remove the meat to a platter, with the carrots and celery. Skim any fat from the braising juices, heat them to a boil, and reduce until the sauce coats the back of a spoon. Pour it through a sieve set over a clean container. Press the juices well from the strained herbs and remaining vegetable pieces. Pour in any juices from the meat platter, and season the sauce to taste with salt and freshly ground black pepper. (If you are not going to serve it right away, put the meat and reserved vegetables in the sauce to rest and cool, for a couple of hours or overnight.)
- To serve: Slice the meat crosswise (easiest when it is cool). Pour a shallow layer of sauce into a wide skillet, and lay the slices in, overlapping. Heat the sauce to bubbling, spooning it over the beef, so the slices are lightly coated. Lift them with a broad spatula, and slide them onto a warm platter, fanned out. Heat the carrots and celery in the sauce, too, and arrange them on the platter. Serve, passing more heated sauce at the table.
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- Stick to Odd Numbers. If you want to do as the Italians do, seven or thirteen dishes are traditional. "Odd numbers bring luck in the Christian faith: the seven sacraments and thirteen apostles," explains Bastianich.
- Invite the Masses. A festive feast calls for a packed house of hungry friends and family. The Bastianiches host a clan of anywhere from 25 to 30 people representing four generations.
- Get Expert Help. "Get the fishmonger to clean your fish for you," recommends Bastianich. Preparing a seven-course meal for a large group can be daunting, so have the monger clean the fish and seafood, and package it separately.
- Start Early. "Begin three days in advance," says Bastianich. She recommends starting with the items that will keep well, like marinade of sardines and Baccala Mantecato, a whipped salt cod spread.
- Make It Family Style. "The best way, and the only, way [to serve the meal] is family-style," advises Bastianich. "I recommend that all of the salads, baccala, and sardines be served as appetizers on a stand-up table, where you can let everyone mingle around the dishes with great white wine from Friuli.
- Keep It Simple. Yes, you are making a classic Italian meal, but don't feel like you have to cover all the bases of Italian cuisine. "Don't feel like you need to pair the dishes with a bowl of pasta," advises Bastianich, "You can instead grill polenta the day before, or, if you don't want to bother, serve the meal with lots of warm grilled bread."
- Remember Why You're There. "I look forward to having the family all around the table," says Bastianich. "I look around the table and see a snapshot of four generations of a family.
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