BEETROOT, ORANGE AND CAVOLO NERO SALAD

BEETROOT, ORANGE AND CAVOLO NERO SALAD

• 8 small cooked beetroot peeled and sliced thinly
• 4 small oranges peeled and segmented
• 4-6 Cavalo Nero leaves finely chopped
• 1 onion finely chopped
• 2-3 tablespoons of olive oil
• Pinch of chilli flakes
• Salt to taste

Instructions

Combine all the ingredients in a big mixing bowl and serve fresh!

CAVOLO NERO PESTO

CAVOLO NERO PESTO
This vegan cavolo nero pesto takes fresh kale and combines it with cashew nuts. It is lighter and healthier than it's full fat Italian counterpart.

Serves: 3-4 portions
INGREDIENTS
45 g (1 cup very tightly packed) cavolo nero, washed and chopped
90g (2/3 cup) cashews
5 tbsp olive oil
2 tbsp freshly chopped basil
2 cloves garlic
2 tsp nutritional yeast
½ tsp salt
½ tsp black pepper


3 tbsp hot water, ideally from your boiling pasta or potatoes

INSTRUCTIONS
Wash the kale, remove the stems from the leaves and chop it roughly.
Add it with the remaining ingredients to a food processor - except the hot water.
Process until it is a smooth mass with a few cashew chunks. Add the hot water and process for a few more seconds.
Serve immediately with pasta, potatoes, zucchini noodles or whatever you prefer.

CAVOLO NERO WITH ANCHOVIES, CHILIES AND GARLIC

SERVES 4-6


about 550g / 1¼ lb cavolo nero
5 tbsp good olive oil
4 garlic cloves peeled and finely chopped
1 tbsp finely chopped medium-hot red chilli (seeds discarded)
12 salted anchovy fillets sliced across
2 tbsp lemon juice

● Bring a large pan two-thirds full with salted water to the boil. Carefully cut the cavolo nero leaves off the thin central stalk (even the finest sections at the tip will be tough if left on) and then thickly slice the leaves across.
● Add the leaves to the pan and cook for 3 minutes, pushing them down now and again so they cook evenly. At the same time, heat a tablespoon of oil in a nonstick frying pan over a medium heat, add the garlic and chilli and cook briefly until the garlic is sizzling and just starting to colour, stirring frequently, then remove from the heat and stir in the anchovies to warm through, and then the lemon juice and 2 tablespoons of oil.
● Drain the cavolo nero in a colander and press out the excess water using a wooden spoon or the back of a potato masher, return to the pan and toss with a couple of tablespoons of oil. Transfer this to a serving plate and drizzle over the contents of the frying pan.

COOK’S TIP Unlike many other cabbage leaves, cavolo nero holds its shape after brief cooking, retaining a delicious texture. A plate of this will suffice as a light supper for many veg-ophiles. And it’s so good for us!

BRAISED SHORT RIBS AND POLENTA

Braised Short Ribs and Polenta

• 3 Tbs. olive oil 
• 6 lbs. meaty, bone-in, individual-cut short ribs 
• 4 tsp. kosher salt 
• 1 tsp. freshly ground pepper 
• 1 yellow onion, chopped 
• 2 carrots, diced 
• 6 cloves garlic, chopped  
• 1/3 cup all-purpose flour  
• 2 cups hearty red wine  
• 3 cups beef stock or broth  
• 2 Tbs. tomato paste 
• 1 Tbs. minced fresh rosemary   
• 1 bay leaf 
• 1 cup whole milk 
• 1 1/3 cups quick-cooking polenta 
• 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving  

Directions:

Preheat an oven to 325°F. In a Dutch oven, heat 2 Tbs. of the oil over medium-high heat. Season the short ribs with 2 tsp. salt and the pepper. In batches to avoid crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, 5 to 6 minutes per batch. Transfer to a plate. 

Add the remaining 1 Tbs. oil to the pot and heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place in the oven, and cook, moving the position of the ribs every 45 minutes or so to be sure that they are covered with liquid and are cooking evenly, until very tender, about 2 1/2 hours. Transfer the ribs to a deep serving platter (don’t worry if the meat separates from the bones), and tent with aluminum foil to keep warm. 

Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface and discard. Bring to a boil over high heat. Cook, stirring, until reduced by about one-fourth, about 10 minutes. Discard the bay leaf. Return the short ribs to the pot. 

Just before serving, make the polenta: In a heavy saucepan, bring 3 cups water, the milk, and the remaining 2 tsp. salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes. Stir in the 1/2 cup Parmigiano-Reggiano. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. Serves 6. 

Variation: If you have leftover short ribs, you can easily turn them into a divine ragù. Simply remove the bones, shred the meat, stir it back into the sauce and reheat until warm. Toss with freshly cooked pappardelle. 

HERB CRUSTED BEEF TENDERLOIN WITH RATATOUILLE

Herb-Crusted Beef Tenderloin with Ratatouille



Ingredients


1 beef tenderloin (about 2 lb./1 kg), trimmed
Kosher salt and freshly ground pepper
1 1/4 cups (2 1/2 oz./75 g) fresh bread crumbs
1/3 cup (1/3 oz./10 g) fresh flat-leaf parsley leaves, finely chopped
2 1/2 Tbs. Dijon mustard

For the ratatouille:
2 small yellow squash, cut into 3/4-inch (2-cm) pieces
2 small zucchini, cut into 3/4-inch (2-cm) pieces
1/2 eggplant, cut into 3/4-inch (2-cm) pieces
1 cup (6 oz./185 g) cherry tomatoes
1/3 cup (80 ml) olive oil, plus more for drizzling
2 Tbs. red wine vinegar
Kosher salt and freshly ground pepper
2 Tbs. chopped fresh basil
3 oz. (90 g) goat cheese, at room temperature

Directions



1. Let the beef tenderloin stand at room temperature for 45 minutes.



2. Preheat an oven to 450°F (230°C). Line a baking sheet with aluminum foil.



3. Place the tenderloin on one end of the prepared pan and season with salt and pepper. In a small bowl, stir together the bread crumbs and parsley, and season with salt and pepper. Using a rubber spatula, spread the mustard all over the top and sides of the tenderloin. Using your hands, pat the bread crumb mixture evenly over the mustard.



4. To prepare the ratatouille, in a large bowl, stir together the squash, zucchini, eggplant, cherry tomatoes, oil and vinegar. Place the vegetables in a single layer on the other end of the pan and season generously with salt and pepper.



5. Roast, stirring the vegetables halfway through cooking, until an instant-read thermometer inserted into the center of the meat registers 130°F (54°C) for medium-rare, and the vegetables are fork-tender, 35 to 40 minutes. Remove the pan from the oven, tent with foil, and let the tenderloin rest for 10 minutes.



6. Transfer the tenderloin to a cutting board and cut into 1-inch (2.5-cm) slices. Stir the basil into the ratatouille, drizzle with oil and adjust the seasoning with salt and pepper. Dollop pieces of the cheese over the ratatouille and serve alongside the beef.

STEAK AND ALE SOUP

Steak and Ale Soup

Ingredients:

• 2 rib eye steaks (about 1 pound each), trimmed of excess fat and cubed

• Salt

• Black pepper

• 4 tablespoons flour, divided use

• 2 tablespoons butter

• 2 tablespoons avocado (or olive) oil

• 2 small white onions, quartered and sliced

• 16 ounces (1 pound) sliced mushrooms

• 4 cloves garlic, pressed through garlic press

• 1 teaspoon Italian seasoning

• 1 cup ale

• 6 cups beef stock, hot

• 1 tablespoon chopped flat-leaf parsley

• 1 teaspoon fresh thyme leaves

Preparation:

-Add the cubed steak to a large bowl, sprinkle with a couple of good pinches of salt and black pepper, as well as 2 tablespoons of the flour, and toss to coat.

-Place a large soup pot over medium-high heat, add in the butter and the oil, and once melted together and super hot, add in the steak cubes and brown on all sides, about 3 minutes or so (steak should be rare on the inside, you only want color on the outside); remove from pot and set aside.

-Add into the pot a drizzle more oil if needed, and add in the onions and the mushrooms, along with a pinch or two of salt and pepper, and saute those together for about 10-12 minutes or so, until slightly golden.

-Stir in the garlic, and once aromatic, stir in the Italian seasoning, and add in the cup of ale; allow the ale to simmer vigorously for about 5 minutes or so, until it reduces and thickens slightly.

-Sprinkle in the remaining 2 tablespoons of the flour and whisk to blend, followed by the hot beef stock; stir together and then bring to a simmer over medium heat, allowing the soup to simmer uncovered for about 20-22 minutes so that it slightly reduces.

-Turn off the heat and return the browned steak back into the pot with it’s juices; allow the soup to sit for about 5 minutes or so before serving, just to allow the steak to cook through a bit more in the heat of the soup (you want it to remain tender—medium-rare to medium—and not become overcooked).

-Finish with the parsley and the thyme, ladle into bowls, and enjoy with some crusty bread and a cold ale!

SMOKED SALT

Smoked Salt

2 c. Coarse Salt, Kosher or Sea

3 Tbsp. Liquid Smoke – any flavor you desire (OR 1 c. Hardwood Chips – found on charcoal isle at most grocery stores)

Directions

There are two methods of creating smoked salt here. Choose your desired method (I used the oven method for this tutorial).

Oven Method

Preheat oven to 225 degrees.

In small bowl, combine salt and liquid smoke.

Spread mixture evenly on a sheet pan (easier if you DO NOT use aluminum foil) and put in oven. Let cook 30 minutes; stir and let sit 10 minutes. Check to ensure mix is completely dry.

If mix is not completely dry, return to oven and cook another 5-10 minutes. Let cool completely.

Store in an airtight container.

Grill Method

Soak hardwood chips in water 45 minutes; drain well.

Light the grill (charcoal or gas) on one side and let heat to about 350 degrees.

Place wet wood chips in a smoke box or on an aluminum foil pan and set on coals or bottom rack.

Place salt on a small cookie sheet and place on grill over indirect heat and close grill lid and k hardwood chips in water 45 minutes; drain well.

Light the grill (charcoal or gas) on one side and let heat to about 350 degrees.

Place wet wood chips in a smoke box or on an aluminum foil pan and set on coals or bottom rack.

Place salt on a small cookie sheet and place on grill over indirect heat and close grill lid and open the top vent a small amount (if applicable).

When smoke begins to escape grill, begin timing. Allow smoking for about 45 minutes, but DO NOT open lid.

Remove salt from grill and let cool completely. 

Store in an airtight container.