Recipe  45 minutes

Williams pears and saffron chutney

 

Williams pears and saffron are a match made in heaven! This chutney is so simple it will become a staple.

 

• Infuse the saffron in a small glass of warm — but not boiling — water. 

• Peel and cut the pears in small pieces. 

• Peel and chop the onions.

• Peel and grate the ginger.

 

In a saucepan on low heat.

• Cook all the ingredients (except the saffron) for about 30 minutes. 

• Then add the saffron and infused water.

• Bring to a boil for a few minutes, until you reach a nice thick consistency

• When still hot, pour the chutney in clean jars.

• Close the lid and turn them upside down to seal.

• Bon Appetit.

 

Fresh Pappardelle Pasta with Seared Scallops & truffles oil

 Fresh Pappardelle Pasta with Seared Scallops & truffles oil

 

Ingredients

• 1 pound large sea scallops, patted dry
• 1 pound pappardelle pasta
• 1 tablespoon olive oil
• 1/2 tablespoon unsalted butter
• 1 teaspoon sea salt, plus 1/2 teaspoon
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon freshly cracked black pepper, plus more for serving
• 2 tablespoons white truffle oil
• 2 ounces best quality Parmesan, shaved

 

 

 

Directions

• Bring a large pot of water to a boil over medium heat 
• and add 1 teaspoon of salt.
• Rinse and pat dry the scallops. 
• Season with 1/2 teaspoon of sea salt and set aside.
• Prep all of your ingredients and have them at ready,
• then start pasta. 
• Cook the pasta for approximately 8 minutes.
•  If the pasta is done before prepping all the ingredients,
• add 3 cups cold water into the pot to hold.
• (Water will still be hot, but will arrest cooking.)
• Drain when ready to use.
• In a large sauté pan, heat the olive oil and butter over medium-high heat.
• When the butter has melted, add the scallops,
• cook for 1 to 2 minutes and turn over. 
• When scallops are just cooked, remove from heat and set aside,
• keeping them warm. 
• Let the juices in the pan reduce for 1 minute,
•  Stir in the garlic, red pepper flakes and black pepper. 
• Toss to combine. Add in the reserved scallops and half of the truffle oil. 
• Add in the drained cooked pasta, stir to combine. 
• Transfer to a serving bowl and drizzle with remaining truffle oil, the shaved cheese and some freshly cracked black pepper.

Bon Appetit

Slow Cook Pot Roast with Sweet Potatoes

 Slow Cook Pot Roast with Sweet Potatoes 

How is everybody? It’s been an emotionally charged week. One way I like to decompress is slow-cooking. I love the laid back pace and transformation of everything that goes  with slow -cooking. This pot roast with sweet potatoes is a win

Ingredients

 

• 2-3 lb. beef chuck roast
• Kosher salt, as needed
• 2 tbsp. avocado oil
• 1 large onion, roughly chopped
• 1 tsp smoked paprika
• 1/2 tsp cracked black pepper, more to taste
• 1/4 tsp crushed red pepper flakes
• 2 tbsp. tomato paste
• 1/4 cup balsamic vinegar
• 1 cup strong brewed coffee
• 2 cups of beef or chicken stock, more as needed
• 1/4 cup chopped dates 
• Whole head of garlic
• 2 tsp vanilla extract
• 2 bay leaves
• A few strips of orange peel

 

• Salt the chuck roast a day before if possible.
• or at least one hour prior to cooking.
• (1 tsp Kosher salt per lb. meat).
• Clean the meat accordingly , rinse.
• Pat chuck roast dry. Season with my homemade spice.
• Add oil to the pot, heated to just shy of smoking.
• Sear on all sides until deeply browned and crusty.
• Remove and set aside.
• Lower heat, sauté onions a few minutes until edges brown.
• Stir in paprika, black pepper, chili flakes, tomato paste.
• Cook for 1 minute.
• Pour in balsamic vinegar, coffee, 2 cups stock.
• Scrape up browned bits in the pot.
• Add dates, garlic, vanilla, bay leaves, orange peel. 
• Bring liquid up to a boil.
• Return chuck roast to pot.
• Braising liquid should come at least 3/4 of the way to the top,
• but not submerge.
• Add additional stock or water if needed.
• Cover pot, leaving lid slightly ajar.
• Transfer to the oven and cook at 275°F for 3-4 hours.
• The size of roast will determine total cooking time.
• Flip halfway through cook time.
• (Internal temp should finish at 200-210F;
• meat should be fork tender but hold together enough to slice.)
• Remove pot roast. Strain sauce, reserve the roasted garlic.
• Return sauce to pot, skim the fat.
• Mash the roasted garlic cloves into the sauce.
• Simmer the sauce to reduce to desired consistency.
• Slice pot roast and return to pot.