1 1/2 lb flank steak
1/2 cup italian bread crumbs
2/3 cup parmesean cheese grated
1/3 cup provolone grated
2 Tbsp olive oil
1 clove minced garlic
1 cuo white wine

1/4 cup olive oil
28 oz can crushed tomatoes
2 carrots chopped
2 cloves garlic
1 onion chopped
6 large basil leaves
2 bay leaves

First make the sauce
in a large saucepan heat th eolive oil until hot
saute the onion and garlic until translucent 2-3 minutes
add the carrots and continue sauteeing until soft
add the basic and bay leaf,reduce heat to a simmer cover ans cook 1 hour stirring occasionally

preheat the oven to 350
while the sauce is simmering pound the flank steak until its fairly thin
mix the bread crumbs,cheese,garlic and olive oil in a bowl
spread evenly over the meat.
roll the meat up like a jelly roll and tie with butchers twine
season all over with salt and pepper
heat 2 Tbsp oil in a large oven proof skillet
add the rolled meat and brown all over in the skillet about 8 minutes total
add the wine and bring to a boil
pour the sauce over the meat partially cover with foil and place in the oven
cook 1 hour turning the meat and basting after 30 minutes
remove the foil,baste again and cook 30 more minutes



beef bourguignon


based on a cooks illustrated recipe with a few changes.
pretty much as good as julia childs famous recipe with a lot less work
1/2 lb salt pork or pork belly cut into 1/4″ pieces
4 lbs chuck roast trimmed ,cut into 1.5-2″ chunks ,trimmings reserved
1 1/2 tsp salt
3 Tbsp butter divided
1 LB baby bella mushrooms quartered if large
1/2 oz dried porcini mushrooms
1 lb frozen pearl onions,thawed
1 tbsp sugar
1/3 cup flour
4 cups beef broth
1 bottle Pinot Noir
2 envelopes unflavored gelatin
1 Tbsp tomato paste
1 Tsp anchovy paste
2 onions chopped
2 carrots chopped into 2″ pieces
1 head garlic unpeeled and separated into cloves and smashed
6 sprigs fresh thyme
2 bay leaves
1/2 tsp peppercorns

preheat the oven to 500
place one oven rack on the lowest level and one on the second lowest
mix the salt and the beef chunks in a bowl and set aside for 30 minutes
line a rimmed cookie sheet with foil
add the mushrooms pearl onions and 1 Tbsp butter to the sheet
at the same time place the remaining 2 Tbsp butter,the salt pork and teh beef scraps in a large roasting pan
place the cookie sheet on the lowest rack and th eroasting pan on the rack above
cook 15 minutes,stiring the mushroom mixture occasionally
remove both pans from the oven and lower the temperature to 325
place the mushroom mixture in a bowl,cover and refrigerate
sprinkle the flour into the roasting pan with salt pork and whisk until dossolved
add the beef broth,2 cups of the wine,the gelatin ,anchovey paste and tomato paste and whisk well
place the carrots.garlic cloves, porcini mushrooms, onions, peppercorns, bay leaves  and thyme and chopped onions in the pan in a single layer
arrange the beef in a single layer on top of the veggies
add water to the pan so the beef chunks are about 3/4 covered you dont want them fully submerged
roast for 90 minutes
stir and cook 90-120 more minutes until the beef is tender ,adding water if needed to keep the beef at least 1/2 submerged
Once the beef is tender remove from oven
using a slotted spoon  transfer the beef and veggies to the bowl with the reserved mushrooms and cover
strain the remaining liquid thru a fine mesh strainer into a large bowl, pressing down to get as much liquid out as possible and discard solids
add the remainder of the wine to the liquid and stir
let sit 10 minutes or so to settle and using a spoon skim off fat
transfer liquid to a large dutch oven, bring to a boil and simmer briskly 15-20 minutes until the sauce has thickened to a creme like consistency
lower heat to medium ,add the beef and mushroom mixture and cook covered 8 minutes or so until the beef is reheated

serves 6

instapot lemony chicken with artichokes and spinach


5 chicken leg/thigh quarters
1 lb spinach
1 can quartered artichoke hearts
1 large lemon thinly sliced
2 leeks white part only thinly sliced
1 cup chicken broth
5 sprigs thyme
2 Tbsp capers
1/4 cup water
1 tbsp cornstarch

using the saute function saute the spinach until wilted. remove and set aside
saute the leeks 5 minute or so until soft
place the chicken and artichokes on top of the leeks
cover with the sliced lemon
place the spinach on top of the lemon
add the chicken broth,capers and the thyme

place the lid on and cook using the poultry setting.
once the timer expires allow to naturally release for 10 minutes then quick release
remove the chicken from the instapot
make a slurry of the cornstarch and water
add the slurry to the liquid in the pot and stir until thickened.

serves 3-4

mushroom barley soup


a hearty soup good for a cold winters day

2 lbs beef shanks
3 onions diced
2 stalks celery chopped
2 carrots chopped
2 oz dried shiitake mushrooms
1 lb white mushrooms chopped
12 cups chicken stock
1 1/2 cup pearled barley,not quick cook
1/2 cup dried split peas
3 Tbsp soy sauce
salt and pepper
1 Tbsp oil

pour 4 cups boiling water over the shitakes and let sit for 30 minutes
strain,reserving 1 cup liquid
slice the shiitakes

in a large kettle warm the oil
season the beef shanks with salt and pepper
lightly brown in the oil about 2 minutes a side
remove from the heat and set aside
saute the onions,celery and carrot 7 minutes over medium high heat.
add the remaining ingredients including the reserved beef shanks
bring to a boil and reduce heat to simmer
simmer partially covered 2 hours
remove the beef shanks
remove the meat from the bones and shred
return to the soup

the soup is best if served the next day

8-10 servings

Chicken Tikka Masala


a friend made this from an online recipe. i modified it a little

1 Tbsp butter
1 Tbsp olive oil
1 Tbsp vegetable oil
2 lbs boneless chicken thighs diced
2 medium onions diced
4 cloves garlic minced
1 Tbsp cumin
1 tsp salt
1 tsp fresh grated ginger
1 tsp cayenne pepper
1/2 tsp cinnamon
1/4 tsp tumeric
1 14oz can tomato sauce
1 cup heavy cream
2 tsp paprika
1 Tbsp sugar
1 tsp curry powder (i used madras )

heat the butter and olive oil
add the onion and saute 5 minutes until translucent
add the garlic and ginger and cook 1 minute more
stir in the cumin,salt,cayenne,tumeric and cinnamon
saute 2 more minutes
add the tomato sauce,bring to a boil and simmer 10 minutes
stir in the cream,paprika and sugar
return to a simmer and cook until thickened 10-15 minutes,stirring often

In a separate skilled heat the vegetable oil and add the chicken.
sprinkle with the curry powder
saute until lightly browned  3-4 minutes
pour into the sauce
simmer 30 minutes,until the chicken is cooked through

serve over rice or cauliflower rice

serves 4



Salt and Pepper shrimp


1 1/2 lbs large shrimp
3 tbsp cornstarch
1 1/2 tsp salt divided
1 tsp ground black pepper
1 tsp sichuan pepercorns ground
1 sliced jalapeno
1 cup oil

mix the cornstarch the black pepper a,d 3/4 tsp salt in a bowl
pat the shrimp dry and toss with the cornstarch mix.
heat the oil in a wok until a drop of water sizzles in it
working in 2 batches fry the shrimp about 1 minute a side
drain on paper towels
toss with the sichuan peppercorns, the remaining 3/4 tsp salt and the jalapeno

Chicken thighs braised with mustard greens and squash


a recipe from bon appetit,slightly modified

  • 4 pounds skin-on, bone-in chicken thighs (about 12), patted dry
  • 2 tablespoons vegetable oil
  • 8 scallions, white and pale green parts sliced into 1-inch pieces,
  • 4 dried chiles de árbol
  • 1 2-inch piece ginger, peeled, thinly sliced
  • 1 cup dry white wine
  • ½ cup soy sauce
  • 3 tablespoons dark brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 cups  chicken broth, divided
  • 1 butternut squash,  diced
  • 1 bunch mustard greens, tough stems removed, leaves torn

    Lightly season chicken thighs all over with salt and pepper. Heat vegetable oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches and pouring off all but 2 Tbsp. fat between batches, cook chicken, skin side down, until skin is browned and crisp, 10-12  minutes. Transfer to a plate, placing skin side up

    Cook white and pale green parts of scallions, chiles, and ginger in same pot, stirring often, until scallions and ginger are golden, about 3 minutes. Add wine, bring to a simmer, and cook until reduced to about 3 Tbsp., 5 minutes. Add soy sauce, brown sugar, sesame oil, and 1 cup broth and bring to a simmer, stirring to dissolve sugar. Return chicken to pot, placing skin side up and overlapping if needed. Partially cover pot, reduce heat, and simmer until chicken is cooked through, 25–30 minutes. Transfer chicken to a plate and place in a warm oven to keep warm

    Add squash and remaining 1 cup broth to pot and push in squash so it’s mostly submerged. Arrange greens on top. Bring to a simmer, partially cover pot, and cook until squash is barely fork-tender and greens are wilted, 10–12 minutes. Uncover, increase heat to medium, and continue to cook until liquid is reduced by about two-thirds and has the consistency of thin gravy, 10–15 minutes.

    can be served over rice if desired

    serves 3-4