food

Ensopado de Carne, Ravióli e Comidas de Inverno

É o auge do inverno na cozinha de Frankie, o que significa que é hora de refeições saudáveis, deliciosas e quentes. Cozinhar é uma das melhores atividades para fazer durante esses meses frios e escuros, porque é só ligar o fogão para manter seu pijama de flanela aquecido.

food

Ensopado de Carne, Ravióli e Comidas de Inverno

É o auge do inverno na cozinha de Frankie, o que significa que é hora de refeições saudáveis, deliciosas e quentes. Cozinhar é uma das melhores atividades para fazer durante esses meses frios e escuros, porque é só ligar o fogão para manter seu pijama de flanela aquecido.

Supplies

Pork

  • 4 pounds pork butt
  • Salt and pepper
  • 1/2 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 4 sprigs of rosemary, leaves removed
  • 4 Granny Smith apples, cut into thick slices
  • 2 onions, cut into quarters

Kale Salad

  • 1 bunch lacinato kale
  • 2 cups baby spinach
  • 1/2 red onion, sliced
  • 2 navel oranges, supremed
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 honey packet
  • Salt and pepper

Passo a passo

Pork

  1. Preheat the oven to 325 degrees.
  2. In a small bowl, mix together the rosemary, mayonnaise, mustard, salt and pepper. Rub the pork butt all over with this mixture.
  3. Place in the oven and roast for about 2 1/2 hours.
  4. In the last half hour of cooking add apples and onion to the pan and toss in some of the pan juices. The pork should be 175 degrees when done.
  5. Let rest for 20 minutes before slicing.
  6. Serve with the apples and onions.

Kale Salad

  1. Place the kale in a large bowl and sprinkle with some salt. Begin to massage the kale gently, continuing until it softens and wilts.
  2. Add the spinach, onion and orange.
  3. In a small bowl, whisk together the vinegar, olive oil and honey.
  4. Toss the salad with dressing.

Supplies

Pasta Dough

  • 2 cups all-purpose flour
  • 3 eggs

Filling

  • 1 3/4 pounds sugar pumpkins, cut in half, seeds removed
  • Salt and pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons heavy cream
  • 1/4 cup Parmesan cheese, grated

Ravioli

  • 1 egg
  • 1/2 stick of butter
  • 8 sage leaves
  • Roasted pumpkin seeds for garnish

Passo a passo

Pasta Dough

  1. Dump flour onto a work surface and form into a mound. Form a well in the center of the mound.
  2. Crack three eggs into the center and whisk until the eggs are well beaten. Slowly incorporate the flour into the egg mixture until a nice dough ball forms. Add water if too dry.
  3. Clean and flour your work surface and knead the dough for about 10 minutes. Then cover with a clean kitchen towel and allow to rest while you make the filling.

Filling

  1. Preheat oven to 400 degrees.
  2. Cut the pumpkin in half and scoop out the seeds, reserve for roasting.
  3. Place the pumpkin cut side down on a baking sheet and cook in the oven for 45 minutes. Place the seeds on a separate baking sheet and season with salt and pepper.
  4. Place in the oven with the pumpkin and roast for 12 to 15 minutes.
  5. When the pumpkin is finished cooking, remove from the oven and allow to cool slightly.
  6. Scoop the flesh into a large bowl and mash.
  7. Mix in the salt, pepper, nutmeg, cream and cheese. Set aside.

Ravioli

  1. Cut the rested dough in half.
  2. Roll out one piece of the dough until 15 inches long and 8 inches wide. Use your hands to help you stretch the dough as thin as possible.
  3. Place a row of 1 tablespoon scoops of filling on the top half of the sheet of dough. There should be about 8 to 10 dollops.
  4. In a small bowl whisk the remaining egg. Brush all around the filling with egg wash and fold the bottom half over the top.
  5. Press down around all of the fillings to remove air and then cut the ravioli into squares and crimp edges. Repeat with remaining dough and filling.
  6. Bring a large pot of water to a boil and cook the ravioli for 4 minutes.
  7. While they cook, melt the butter in a large skillet, allowing to brown slightly. Add the sage leaves.
  8. When the pasta is done remove it from the water directly into the pan with the butter and sage. Toss to coat.
  9. Top with roasted pumpkin seeds.

Supplies

  • 1 tablespoon vegetable oil
  • 1 pound beef chuck roast, cut into cubes
  • Salt and pepper
  • 1/4 cup all-purpose flour
  • 1 onion, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced thyme leaves
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • 4 cups beef broth
  • 2 carrots, chopped
  • 1 pound rutabaga (about 1/2 one large), chopped
  • 2 medium potatoes, chopped
  • Parsley, for garnish

Passo a passo

  1. Preheat oven to 325 degrees.
  2. Heat a large Dutch oven over medium-high heat.
  3. Season the beef with salt and pepper and toss with the flour in large bowl.
  4. Add the beef to the Dutch oven, being careful not to overcrowd the pan, and sear on all sides. Do this in batches if necessary. Remove browned meat and set aside.
  5. Turn pan down to medium heat and add the onion, celery, garlic and thyme leaves. Season with salt and pepper and saute until soft, about 5 to 7 minutes.
  6. Stir in the tomato paste and cook for a few minutes.
  7. Deglaze the pan by adding red wine and scraping up all the bits that are stuck to the bottom with a wooden spoon.
  8. Add the broth and the beef back to the pot and bring to a boil. Cover the pot and place in the oven for 1 1/2 hours.
  9. Remove pot from oven, stir in vegetables and place back in the oven for an additional 30 minutes, until vegetables are tender.
  10. Season with salt and pepper and garnish with parsley.