The Reciroes 2oo8

JANUARY
Visit www.marth"rrt"*.rt.co$n/recipes for more than Zr5oo additional recipes.

l. ..1
p o a cnr ng wr tn ease 6 o u n c e sc o o lw a t e r( 7 5 "t o 7 8 " ;% c u p )
1 3 l +t e a s o o o nfsi n es e as a l l
SALSAVERDE V e g e t a b l e - co oi l o k i n gs p r a y
M A K E SA B O U T 1 C U P
1. Make the starter: Stir together flour,
7 + c u p f i n e l yc h o p p e d
shallot
2 t a b l e s p o o ncsh a m p a g nvei n e g a r yeast, and water with a rubber spatula in

Y 4 c u p e x t r a - v i r g ionl i v eo i l a medium bowi. Cover with plastic wrap,

cocKTAIL HouR A selection of cheeses-
buttery Brie de Meaux, sharp farmhouse
cheddar, and rich, pungent Stilton-can be
as impressive as homemade hors d'oeuvres.
Kir royales, made with Champagne and
cassis, are the perfect aceompaniment. For
the recipe, see page 154.
4 a n c h o v yf i l l e t sc, o a r s e l cy h o p p e d
1 t a b l e s p o ocna p e r sc, o a r s e l cy h o p p e d
I teaspoon
D i j o nm u s t a r d
Y + t e a s p o o cn o a r s es a l t ,p l u s
m o r et o t a s t e
2r/+ cupsfresh parsleyleaves,chopped
y 4 c u p f r e s ht a r r a g o nl e a v e sc,h o p p e d
Combine shallot and vinegar. Whisk to-
gether oil, anchovies, capers, mustard,
and salt. Stir in shallot-vinegar mixture,
then add the herbs. Season with salt.
e^".'^ i--^li^t-].'
by bread alone
FRENCHDOUGH
M A K E S3 G B A G U E T T E1S6, R O L L S ,
OR 2 BOUTES
This rectpe can be used to make not
only baguettes and rolls,but also boules.
To make boules, divi.de tLtedough i.n
half, and follow the instructtons for the
Multigrain Boule (page t5z), begin-
ning with step 7. Decrease the baking
time to 35 to 40 minutes.
FOR THE STARTER
5 Y r o u n c e sK i n gA r t h u ru n b l e a c h e d
a l l - p u r p o sf el o u r ( 1 c u p p l u s
2 t a b l e s p o o ns e ; et h e G u i d e )
P i n c ho f a c t i v ed r y y e a s t
5 y 2 o u n c e sc o o lw a t e r( 7 5 ' t o 7 8 ' ;% c u p )
FOR THE DOUGH
1 1 o u n c e sK i n gA r t h u ru n b l e a c h e d
a l l - p u r p o sfel o u r ( 2 Y 4c u p s
p l u s1 t a b l e s p o o n se; et h e G u i d e ) ,
p l u sm o r ef o r d u s t i n g
l % t e a s p o o nasc t i v ed r y y e a s t
and let stand at cool room temperature
until it has risen slightly and bubbles
cover entire surface, 12 to L5 hours.
z. Make the dough: Whisk together flour
and yeast in a large bowl. Add water and
starter, and stir with spatula until mix-
ture comes together in a slightly sticky,
loosely formed ball of dough. Cover with
plastic wrap, and let rest for zo minutes.
3. Gently turn dough onto an unfloured
work surface. Sprinkle with salt.
4. To knead: Gather dough, lifting it
above work surface. Hold one end of
dough close to you while you cast the
other end in front of you, onto the sur-
face.Pull the end of dough in your hands
toward you, stretching it gently, then
fold the dough in half on top of itself.
Repeat: Lift, cast, stretch, and fold. Knead
the dough until it is smooth, supple, and
elastic,8 to ro minutes. Use a dough
scraper to clean the surface as needed,
adding the scraps to the dough. (Dough
will be very sticky, but avoid adding
more flour until the end, when it may be
necessary to add a very small amount.
Add the flour to your fingers, not the
dough.) Form into a ball.
5. Place dough in a lightly oiled bowl.
Cover with oiled plastic wrap. Let rise at
cool room temperature for 45 minutes.
6. Gently turn dough onto a lightly
floured surface. (Do not punch down.)
Fold into thirds, as you would a busi-
ness letter. Then fold it in half crosswise.

150
Return to bowl, cover, and let rise at cool
room temperature until it has almost
doubled, at least 75 minutes.
7. Gently turn dough onto a lightly
floured surface. Using a dough scraper
or a knife, divide dough into equal por-
tions (3 if making baguettes, z if making
boules or rolls). Cover with oiled plastic
wrap, and let rest for zo minutes.
8. On a lightly floured surface, spread
each portion of dough into a rectangie
that's roughly ro by 6 inches. Fold dough
into thirds again, as you would a busi-
ness letter, pressing seams with your
fingers. Shape portions into baguettes,
rolls, or boules (see recipes, below).
BA G U E T T E S
;ffJ:"
F r e n c hD o u g h( s e er e c i p ep, a g e1 5 0 )
A l l - p u r p o sfel o u r ,f o r d u s t i n g
V e g e t a b l e - co oi l o k i n gs p r a y
t. Working with r portion of dough at a
time, keeping remaining dough covered,
fold dough in half lengthwise to form
a tight, narrow 1og.Gentiy press edges
with lightly floured fingertips to seal.
2. Using your palms, roll the dough on
a lightiy floured work surface until it's
about 16 inches long, roiling more firmly
at the ends to create a tapered effect.
3. Place loaves, seam side down, on a gen-
erously floured linen towel or a parch-
ment-lined baking sheet. Fold towel
between the loaves to prevent sticking.
Cover loosely with oiled plastic wrap,
and let rise at cool room temperature
until loaves have almost doubled and a
floured finger pressed into side leaves
a slight indentation,40 to 50 minutes.
4. Place a skillet on oven rack adjusted
to lowest position and a baking stone on
middle oven rack. Preheat oven to 5ooo.
If using a linen towel, gently turn ba-
guettes onto a parchment-lined baking
sheet. Before baking use a lame or razor
blade (see page 152) to make 3 slashes
on top of each baguette.Powr r/zcup hot
water into skillet in oven. Slide bread
and parchment onto baking stone.
5. Immediately reduce oven to 45o'. Bake
until baguettes are deep golden brown,
sound hollow when bottoms are thumped,
and interiors register 2o5oon an instant-
read thermometer, 25 to 30 minutes. Let
cool on wire racks. Baguettes are best
the day you make them, but they can be
wrapped in parchment and then foil, and
stored at room temperature overnight
(or frozen for up to r month; thaw at room
temperature before serving).
FRENCHROLLS
M A K E S1 6
F r e n c hD o u g h( s e er e c i p ep, a g e1 5 0 )
A l l - p u r p o sfel o u r ,f o r d u s t i n g
V e g e t a b l e - co oi l o k i n gs p r a y
1. Working with r portion of dough at
a time, keeping remaining dough cov-
ered, fold dough in half lengthwise to
form a tight, narrow 1og. Gently press
edges with lightiy floured fingertips to
seal. Using a dough scraper or a knife,
cut into B pieces.
2. Gather edges,and gently pull and tuck
them underneath the dough to create a
round shape, pinching to seal.
3. Place dough on the work surface. Cup
one hand around dough, and rotate it in
circles until a smooth, taut ball forms.
4. Place rolls on a generously floured
linen towel or a parchment-lined baking
sheet. Cover loosely with oiled plastic
wrap, and let rise at cool room tempera-
ture until rolls have almost doubled and
a floured finger pressed into side leaves
a slight indentation, 30 to 40 minutes.
5. Place a skillet on oven rack adjusted
to lowest position and a baking stone on
middle oven rack. Preheat oven to 5ooo.
If using a linen towel, gently transfer
rolls to a parchment-lined baking sheet.
Just before baking use a lame or a razor
blade (see page r52) to slash the surface
of each roll, forming an X. Pour 7z cup
hot water into skillet in oven. Slide rolls
and parchment onto baking stone.
6. Immediately reduce oven to 45o'. Bake
until rolls are deep golden brown, sound
hollow when bottoms are thumped, and
interiors register 2o5oon an instant-read
thermometer, 35 to 40 minutes. Let cool
on racks. Rolls are best the day you make
them, but they can be wrapped in parch-
ment and then foil, and stored at room
temperature overnight (or frozen for up
to I month; thaw at room temperature
h.f^r-
"a^ri--\
CIABATTA
M A K E S2 L O A V E S
FOR THE STARTER
6 o u n c e sK i n gA r t h u ru n b l e a c h e d
a l l - p u r p o sf el o u r( l Y 4c u p s ;
s e et h e G u i d e )
n c t i v ed r y y e a s t
Yr teaspooa
4 ouncescoolwater (75"to 78"i y2cup)
FOR THE DOUGH
8 o u n c e sK i n gA r t h u ru n b l e a c h e d
a l l - p u r p o stel o u r( I l z c u p sp l u s
2 t a b l e s p o o nsse; et h e G u i d e )p, l u s
m o r ef o r d u s t i n g
7z teaspoonactivedry yeast
6 ouncescoolwater (75"to 78'; 7+cup)
1 / z t e a s p o o nfsi n es e as a l t
2 t a b l e s p o o nesx t r a - v i r g ionl i v eo i l
V e g e t a b l e - co oi l o k i n gs p r a y
1. Make the starter: Using your hands,
combine flour, yeast, and water in a bowl.
Gently work to form a ball. Cover with
plastic wrap, and let stand at cool room
temperature until it has risen slightly
and is bubbling, 12 to 15 hours.
2. Make the dough: Whisk together flour
and yeast in a large bowl. Add water and
starter, and stir with a rubber spatula
until mixture comes together in a slight-
ly sticky, loosely formed ball of dough.
Cover with plastic wrap, and let rest for
2o minutes.
3. Gently turn dough onto an unfloured
work surface. Sprinkle with salt, and
The Recipes
drizzle with oil. To incorporate oil into
bread, use the heel of one hand to stretch
half of the dough away from you at the
same time your other hand is stretching
the other half toward you. Fold in half,
and repeat until oil has been completely
incorporated (dough will no longer have
a sheen to it and there should be no oil
^- -^,^,L.,,"{.--\
4. To knead: Gather dough, lifting it
above work surface. Hold one end of
dough close to you while you cast the
other end in front of you, onto the sur-
face.Pull the end of dough in your hands
townrd rrorr srretehino ii aentlrr
fold the dough in haif on top of itself.
Repeat:Lift, cast,stretch, and fold. Knead
the dough until it is smooth, supple, and
elastic,B to to minutes. Use a dough
scraper to clean the surface as needed,
adding the scrapsto the dough. (Dough
will be very sticky, but avoid adding
more flour until the end, when it may be
necessary to add a very small amount.
Ar]d tho flnrrr ta.r^rr" fi.-ot" nnt
dough.) Form into a bail.
5. Place dough in a lightly oiled bowl.
Cover with oiled plastic wrap. Let rise at
cool room temperature for 45 minutes.
6. Gently turn dough onto a lightly
floured surface. (Do not punch dough
to deflate) Fold into thirds, as you would
a business letter. Then fold it in half
crosswise. Return to bowl, cover, and let
rise at cool room temperature until it
has almost doubled, at least 75 minutes.
7. Gently turn dough onto a Iightly
floured surface.Using a dough scraper
or a knife, divide dough into z equal por-
tions. Cover with olled plastic wrap, and
let rest for zo minutes.
8. On a lightly floured surface, spread
each portion of dough into a rectangle
that's roughly 6 by 4 inches. (Be careful
not to deflate bubbles.) Fold dough into
thirds again, as you would a business let-
ter, pressing seams with lightly floured
s2
fingers.Placedough, seam side down,
on a generously floured linen towel or
a baking sheet lined with floured parch-
ment. Cover loosely with oiled plastic
wrap, and ]et rise at cool room tempera-
ture until it has almost doubled and a
floured finger pressed into side leaves
a slight indentation,40 to 50 minutes.
9. Place a skillet on oven rack adjusted
to lowest position and a baking stone on
middle oven rack. Prehear oven to 5ooo.
If using a linen towel, gently transfer
dough to a parchment-lined baking
sheet. Just before baking, stretch each
tlran nortinn into e to-hrz-z-ineJr
Immediately dimple entire surface with
lightly floured fingers. Pour Vzcup hot
water into skillet in oven. Slide bread
"-.1
^.r^L-^ht r r L ^u nf rt L^ v ]U- qo L^ ri nr ray
to. Immediately reduce oven to 45o'.
Bake,rotating once, until bread is golden
brown, sounds hollow when bottom is
thumped, and inLerior registers 2o5" on
an instant-read thermometer, 15 to 2o
iLa minutes. Let cool on wire racks. Bread is
best the day you make it, but it can be
wrapped in parchment and then foil, and
stored at room temperature overnight
(or frozen for up to t month; thaw at room
temperature before serving).
& \\
-Jft #
t f lto u r( 7 2c u p )
BAKING BREAD To ensure a crackly crust,
place a skillet in the oven under the stone,
and add hot water to it just before baking.
bread-making essentials
F L o U R F o r b e s t r e s u l t s ,u s e K i n g A r t h u r
f l o u r . l t h a s a h i g h e r p r o t e i n l e v e lt h a n m o s t
b r a n d s ,w h i c h h e l p s t h e b r e a d r i s e .
L A M E T h i s t o o l i s u s e dt o m a k e s l a s h e s
o n t h e s u r f a c eo f b r e a d .Y o u s h o u l d h o l d i t
a t a 3 0 " a n g l et o t h e s u r f a c ea n d u s e t h e
c u r v e d e n d t o s l a s h .Y o u c a n a l s o m a k e y o u r
o w n t o o l b y u s i n g p l i e r st o b e n d a s t r a i g h t -
edgerazorbladeio {orm a slight curve.
S C A L E T h e e x a c t r a t i o o f f l o u r ,w a i e r ,a n d
y e a s t i s c r u c i a lt o t h e t e x t u r eo f t h e r e s u l t i n g
b r e a d ,A s c a l e i s a l s o u s e f u l w h e n p o r t i o n
ing the dough,
L I N E N S M a k es u r e y o u r k i t c h e nt o w e l i s
m a d e o f a t l e a s t2 0 p e r c e n tl i n e n ,w h i c hw i l l
rpntrnalc h e l p p r e v e n tt h e d o u g h f r o m s t i c k i n g .
O V E N s E T U P A d j u s t o v e n r a c k st o t h e l o w -
e s t a n d m i d d l e p o s i t i o n s .P l a c ea s k i l l e t
o n l o w e r r a c k a n d a b a k i n gs t o n e o n m i d d l e
r a c k ( a b a k i n gs t o n e e n s u r e sa c r i s p c r u s t ) .
eL
u t nvnr ro! .
P r e h e a tt h e o v e n . A d d 7 z c u p w a t e r t o h o t
skilletT . h i s w i l l c r e a t es t e a m ,r e s u l t i n gi n
t a l l e r l o a v e sa n d a c r u n c h i e r m , ore golden
c r u s t . P l a c eb r e a d o n s t o n et o b a k e .
M U L T I G R A I NB O U L E
M A K E SO N E 1 1 . I N C HB O U L E
FOR THE STARTER
4 o u n c e sK i n gA r t h u r
u n b l e a c h ea dl l - p u r p o sf leo u r
( 1 c u p ;s e et h e G u i d e )
2 o u n c e sw h i t er y e f l o u r
( Y , c u p ,s e et h e G u i d e )
2 o u n c e sw h o l e - w h e a
n c t i v ed r y y e a s t
7z teaspooa
l? nrrnnoc nnnl 'ilator t7q'tO 78o 1lz CupS)
1 2 o u n c e sK i n gA r t h u ru n b l e a c h e d
a l l - p u r p o sf el o u r( 3 c u p s )
2 o u n c e sw h r t er y e f l o u r( I i zc u p ;
s e et h e G u i d e )
f lto u r( 7 2c u p )
2 o u n c e sw h o l e - w h e a
% c u p t o a s t e dw h e a tg e r m
2 t a b l e s p o o nt o
s a s t e ds u n f l o w esr e e d s
2 t a b l e s p o o nt o
s a s t e ds e s a m es e e d s
2 iahlpcnnnnc f lavccpd
1 % t e a s p o o nasc t j v ed r y y e a s t
8 o u n c e sc o o lw a t e r( 7 5 ' t o 7 8 ' ; 1 c u p )
i t a b l e s p o opnl u s% t e a s p o ofni n es e as a l t
Vegetable-o
coi l o k i n gs p r a y
The Recipes
drizzle with oil. To incorporate oil into
bread, use the heel of one hand to stretch
half of the dough away from you at the
same time your other hand is stretching
the other half toward you. Fold in half,
and repeat until oil has been completely
incorporated (dough will no longer have
a sheen to it and there should be no oil
on work surface).
4. To knead: Gather dough, lifting it
above work surface. Hold one end of
dough close to you while you cast the
other end in front of you, onto the sur-
face.Pull the end of dough in your hands
tnrnrarr] rrnrr qfrctclrinn
{ ^ l . l r l " - . 1u^v ,u,v^r r1 " i-
Repeat:Lift, cast,stretch, and fold. Knead
the dough until it is smooth, supple, and
elastic, B to ro minutes. Use a dough
scraper to clean the surface as needed,
adding the scrapsto the dough. (Dough
will be very sticky, but avoid adding
more flour until the end, when it may be
necessary to add a very small amount.
Add the flour to your fingers, not the
r ^ . . - L \ rr ^u -l r*l r r, .n t o a b a l i .
uuuvrr./
5. Place dough in a lightly oiled bowi.
Cover with oiled plastic wrap, Let rise at
cool room temperature for 45 minutes.
6. Gently turn dough onto a lightly
floured surface. (Do not punch dough
to deflate) Fold into thirds, as you would
a business letter. Then fold it in half
crosswise. Return to bowl, cover, and let
rise at cool room temperature until it
has almost doubled, at least 75 minutes.
7. Gently turn dough onto a lightly
floured surface.Using a dough scraper
or a knife, divide dough into z equal por-
tions. Cover with oiled plastic wrap, and
1et rest for zo minutes.
8. On a lightly floured surface, spread
each portion of dough into a rectangle
fhat'c rnrrnhlrr Ahtr t innho"
not to deflate bubbles.) Fold dough into
thirds again,as you would a businesslet-
ter, pressing seams with iightly floured
s2
fingers. Place dough, seam side down,
on a generously floured linen towel or
a baking sheet lined with floured parch-
ment. Cover loosely with oiled plastic
wrap, and let rise at cool room tempera-
ture until it has almost doubled and a
flor:red finoe- nressed into side leaves
a slight indentation, 40 to 50 minutes.
9. Place a skillet on oven rack adjusted
to lowest position and a baking stone on
middle oven rack. Preheat oven to 5oo'.
If rrqino ^ li.o. iornrcl
dough to a parchment-lined baking
sheet. Just before baking, stretch each
it nontlrr tLan nar+inn li -l r+L^ U d
^ fr un-- ul -y. -. -4 - r- -- i-n_n- h-
IJulLrurr
L.l{ v^ r-r tL^U^P ^ ff
u f; ltr-s-f lf .{ Immediately dimple entire surface with
lightly floured fingers. Pour vz cup hot
water into skillet in oven. Slide bread
and parchment onto baking stone.
1O.Immediately reduce oven to 45o'.
Bake,rotating once,until bread is golden
brown, sounds hollow when bottom is
thumped, and interior registers 2o5" on
an instant-read thermometer, 15 to 2o
minutes. Let cool on wire racks. Bread is
best the day you make it, but it can be
wrapped in parchment and then foil, and
qtorcd at r^^m tcmnaratrrre
(or frozen for up to r month; thaw at room
temperature before serving).
t.
B JE
\
*F
/Ro.""o{rrl
BAKING BREAD To ensure a crackly crust,
place a skillet in the oven under the stone,
and add hot water to it just before baking.
bread-making essentials
F L o U R F o r b e s t r e s u l t s ,u s e K i n g A r t h u r
f l o u r . l t h a s a h i g h e r p r o t e i n l e v e lt h a n m o s t
b r a n d s ,w h i c h h e l p st h e b r e a d r i s e .
L A M E T h i s t o o l i s u s e dt o m a k e s l a s h e s
on the surfaceof bread. You should hold it
a t a 3 0 " a n p l et o i h e s r r r f a c ea n d u s e t h e
c u r v e d e n d t o s l a s h .Y o u c a n a l s o m a k e y o u r
o w n t o o l b y u s i n g p l i e r st o b e n d a s t r a i g h t -
e d g er a z o r b l a d et o f o r m a s l i g h t c u r v e .
S c A L E T h e e x a c t r a t i o o f f l o u r ,w a t e r ,a n d
y e a s t i s c r u c i a lt o t h e t e x t u r eo f t h e r e s u l t i n g
b r e a d .A s c a l ei s a l s o u s e f u lw h e n p o r t i o n -
nenilrr trancfor
ingthe dough,
L I N E N S M a k e s u r e y o u r k i t c h e nt o w e l i s
m a d e o f a t l e a s t2 0 p e r c e n tl i n e n ,w h i c hw i l l
-r o
- _n _t r*n- n- l: a- _ . h e l p p r e v e n tt h e d o u g h f r o m s t i c k i n g .
o v E N s E T U P A d j u s t o v e n r a c k st o t h e l o w -
e s t a n d m i d d l e p o s r t i o n sP
. l a c ea s k i l l e t
on lower rack and a bakingstoneon middle
r a c k ( a b a k i n gs t o n e e n s u r e sa c r i s p c r u s t ) .
P r e h e a tt h e o v e n . A d d 7 z c u p w a t e r t o h o t
skilletT . h i s w i l l c r e a t es t e a m ,r e s u l t i n gi n
t a l l e r l o a v e sa n d a c r u n c h i e r m , ore golden
crust. Placebreadon stoneto bake.
M U L T I G R A I NB O U L E
M A K E SO N E 1 1 - I N C HB O U L E
FOR THE STARTER
4 o u n c eK s i n gA r t h u r
nrrerniaht
unbleache adl l - p u r p o sf leo u r
( 1 c u p ;s e et h e G u i d e )
2 o u n c e sw h i t er y e f l o u r
( Y zc u p :s e et h e G u i d e )
f lto u r( % c u p )
2 o u n c e sw h o l e - w h e a
n c t i v ed r y y e a s t
% teaspooa
1 2 o u n c e sc o o lw a t e r( 7 5 ' t o 7 8 ' ; 1 7 2c u p s )
FORTHE DOUGH
1 2 o u n c e sK i n gA r t h u ru n b l e a c h e d
a l l - p u r p o sf leo u r( 3 c u p s )
2 o u n c e sw h i t er y e f l o u r( 7 2c u p ;
s e et h e G u i d e )
s h o l e - w h efal ot u r( % c u p )
2 o u n c ew
Y 4 c u p t o a s t e dw h e a tg e r m
2 t a b l e s p o o nt o
s a s t e ds u n f l o w esr e e d s
2 t a b l e s p o o nt o
s a s t e ds e s a m es e e d s
2 t a b l e s p o o nf lsa x s e e d
1 % t e a s p o o nasc t i v ed r y y e a s t
8 o u n c e sc o o lw a t e r( 7 5 ' t o 7 8 ' ;1 c u p )
1 t a b l e s p o opnl u s7 zt e a s p o ofni n es e as a l t
V e g e t a b l e - co oi l o k i n gs p r a y
1 . M a k e L I r es r a r t e r :S t i r r o g e - h e r f l o u r s . Renoa-: |,ir-.cast. s--o-"h. and fold. Knead t h : t ' c r n , r a h l r r t th r z R i n e h c qf o l d d o r r c h
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The Recipes
baking sheet. Just before baking, use
a lame or a razor blade (see page r5z) to
make 4 slashes on top of dough in the
shape of a pound sign. Pour % cup hot
water into skillet in oven. S]ide bread
and parchment onto baking stone.
11.Reduce oven to 4oo'. Bake, rotating
halfway through, until bread is deep
golden brown, sounds hollow when bot-
tom is thumped, and interior registers
2ogoon an instant-read thermometer, 65
to 75 minutes. Let cool on a rack. Bread
is best the day you make it, but it can be
wrapped in parchment and then foil, and
stored at room temperature overnight
(or frozen for up to t month; thaw at
room temperature before serving).
e n t e r t a i n i n g b y d e si g n
KIR ROYALES
3 o u n c e s( 6 t a b l e s p o o ncsr)d m ed e c a s s i s
I b o t t l eC h a m p a g noer o t h e r
sparklinw g h i t ew i n e
6 s t r i p st a n g e r i n oe r o r a n g ez e s t ,
for garnish
Just before serving, pour 1 tablespoon
crAme de cassis into each glass.Fill with
Champagne, and garnish with zest.
S T O U TA N D B E E F S T E W
S E R V E DO V E R E G G N O O D L E S
S E R V E S6 T O 8
6 s t r i p st h i c k - c ubt a c o n( a b o u t
8 o u n c e s )c,u t c r o s s w i s ien t o
f - i n c hp i e c e s
2 t a b l e s p o o nvse g e t a b loei l ,
p l u sm o r ei f n e e d e d
3 p o u n d sb e e fc h u c kc, u t
i n t o2 - i n c hp i e c e s
C o a r s es a l t a n d f r e s h l yg r o u n dp e p p e r
3 c u p sh o m e m a doer l o w - s o d i u m
s t o r e - b o u g hc th i c k e ns t o c k ,
p l u sm o r ei f n e e d e d
1 m e d i u my e l l o wo n i o nc, o a r s e l cy h o p p e d
4 largegarliccloves,minced
p o u n dc r e m i nmi u s h r o o m s t, e m s
t r i m m e dc, a p sw i p e dc l e a nw i t h
a d a m pp a p e rt o w e la n d c u t i n h a l f
I t a b l e s p o oanl l - p u r p o sf el o u r
I t a b l e s p o oDn i j o nm u s t a r d
2 c u p sd a r ks t o u t s, u c ha s G u i n n e s s
7 stemsf reshthyme
3 o a yt e a v e s
1 p o u n df i n g e r l i n og r n e wp o t a t o e s ,
h a l v e do r q u a r t e r e d lengthwise
o u n c e sc i p o l l i noi r p e a r lo n i o n s ,
b l a n c h e ad n d p e e l e d
I p o u n dw i d ee g g n o o d l e s
t a b l e s p o o nusn s a l t e b
dutter
2 t a b l e s p o o ncsh o p p e d
f r e s hd i l l ,
p l u sm o r ef o r g a r n i s h
v, c u p c o a r s e l gy r a t e df r e s hh o r s e r a d r s h
I t a b l e s p o odni s t i l l e d
w h i t ev i n e g a r
2 m e d i u mc a r r o t s j,u l i e n n e df o, r g a r n i s h
1. Cook bacon with z tablespoons oil in
a large pot over medium heat until crisp
and browned. Drain on paper towels.
Pour fat into a bowl, and reserve.
2. Wipe out pot with paper tow&ls. Add
z tablespoons reserved fat to pot, and
heat over medium-high heat until hot.
3. Seasonbeefwith z teaspoons sait and
1 teaspoon pepper. Working in batches,
cook beef until browned on ali sides, z
to 3 minutes. Using a slotted spooq trans-
fer beef to a bowl. Add more reserved fat
between batches if needed.
4. Pour fat from pot into the bowl, and
reserve.Add t cup stock to pot, and cook,
stirring and scraping bottom, fgr r min-
ute. Pour over meat.
5. Heat reserved fat in pot. Add yellow
onion and garlic, and cook for 3 minutes.
Stir in mushrooms. and cook for 2 min-
utes. If bottom of pan begins to burn or
onions begin to stic\ stir in about 7+cup
of the remaining stock. Sprinkle flour
over vegetables, add mustard, and cook,
stirring constantly, for t minute.
6. Return beef to pot. Add remaining
stock, the stout, thyme, and bay leaves.
Bring to a boil. Reduce heat, and simmer,
partially covered, for t hour zo minutes.
7. Add potatoes and cipollini or pearl
onions, and partially cover. Simmer until
potatoes and onions are tender but not
mushy, about z5 minutes. Stir in bacon.
Season with salt and pepper.
8. Bring a large pot of water to a boil.
Add r tablespoon salt. Cook noodles ac-
cording to package instructions. Drain.
Add butter and dill to warm noodles, and
toss. Season with salt and pepper.
g. Combine horseradish and vinegar.
Ladle stew over noodles, and garnish
with carrots, dill, and horseradish.
WINTER SALAD WITH ROASTED
CHERRY TOMATOES
S E R V E S6
1 0 o u n c e s( a b o u t1 p i n t )
c h e r r yt o m a t o e s( o r s u b s t i t u t e
qrane tnmatnaq\
6 t a b l e s p o o nesx t r a - v i r g ionl i v eo i l
3 t a b l e s p o o nbsa l s a m ivci n e g a r
C o a r s es a l t a n df r e s h l yg r o u n dp e p p e r
1 s t e mf r e s hr o s e m a r y
9 c u p st o r n m i x e dr e d l e t t u c e ,
l.n-l a
<rrnh ac rarl laal . _r, o s s a ,
red Boston,and red oak
2 h e a d sB e l g i a n e n d i v ec, u t l e n g t h w i s e
i n t o v e r yt h i n s t r i p s
I/z cup walnuts,toasted
S h a v e dp e c o r i n o
Romano
cheese,
for serving
1. Preheat oven to 35o". Place tomatoes
on a rimmed baking sheet. Add z table-
spoons oil, r tablespoon vinegar, % tea-
spoon salt, % teaspoon pepper, and the
rosemary and toss. Roast until tomatoes
are soft and beginning to collapse,2o to
25 minutes. Transfer all but + tomatoes
to a small bowl. With the back of a spoorl
gently crush remaining 4 tomatoes on
baking sheet. Separate skins from pulp,
and discard skins and rosemary.
2. Scrape tomato pulp and liquid into a
bowl. Add remaining 2 tablespoons vin-
egar. Add remaining r/+cup oil in a slow,
steady stream, whisking until emulsified.
Season with salt and pepper.