Shrimp Scampi

February 6, 2016

Finally! Chris Kimball has badly needed to update his 16-year-old Shrimp Scampi recipe, which used just 1 tablespoon of vermouth and lacked lemon flavor. Over those 16 years I have adapted his old recipe, and published my own personal updates about 6 months ago. I felt that that recipe was much more well-rounded.

After adding them back to the reduced sauce

After adding them back to the reduced sauce

Today’s recipe is an even greater improvement. The biggest news with this recipe is a change in cooking technique; poaching the shrimp in homemade stock rather than sauteing them. By replacing the ever-so-slight caramelization of the shrimp, with a much more aggressive caramelization of the shells. Today’s recipe offers more tender shrimp and better flavor of the sauce; a win-win. 5-stars.

Caramelization from the empty shells; not the shrimp

Caramelization from the empty shells; not the shrimp

Comments:

  1. Chris Kimball recommends serving with crusty bread. But to make a meal out of this I recommend serving with pasta, potatoes or rice.
  2. Extra-large shrimp (21 to 25 per pound) can be substituted for jumbo shrimp. If you use them, reduce the shrimp cooking time in Step 10 by 1 to 2 minutes.
  3. Chris Kimball says he prefers untreated shrimp, but if your shrimp are treated with sodium or preservatives (such as sodium tripolyphosphate) then skip the brining in Step 3.

Rating: 5-stars
Cost: $12.
How much work? Medium.
How big of a mess?  Medium.
Started: 5:10 PM.  Ready:  6:00PM

Chris Kimball’s original recipe is here.  The descriptions of how I prepared it today are given below:

Brine Ingredients:
3 tablespoons salt
2 tablespoons sugar
1 1/2 pounds shell-on jumbo shrimp (16-to-20 per pound)

Sauce Ingredients:
2 tablespoons extra-virgin olive oil
1 cup dry white wine
4 sprigs fresh thyme
3 tablespoons lemon juice, plus 1 lemon cut into wedges for serving
1 teaspoon cornstarch
8 garlic cloves, sliced thin
1/2 teaspoon red pepper flakes
1/4 teaspoon pepper
4 tablespoons unsalted butter
1 tablespoon chopped fresh parsley

  1. The best way to defrost shrimp is to leave them in a covered bowl overnight in your refrigerator; The next day rinse then with cold water. If you didn’t defrost your shrimp last night, fill a large bowl of cold tap water. Put shrimp in colander and submerge in cold water. After 10 minutes change the cold water and allow another 10 to 20 minutes to defrost. Peel (and devein) the shrimp, reserving the shells for Step 2.
  2. Start to boil water for pasta, potatoes or rice. Starting at the beginning is imperative because it can take longer to prepare than the actual scampi.
  3. If your shrimp are treated with sodium or preservatives (such as sodium tripolyphosphate), skip the following brining steps (and add 1/4 teaspoon of salt to the sauce in step 12). To brine your shrimp, add 1 quart (4 cups) water to a large bowl and dissolve 3 tablespoons salt and 2 tablespoons sugar. Add shrimp to brine, cover, and refrigerate for 15 minutes.  Remove shrimp from brine and use paper towels to pat them dry.
  4. Put a 12″-regular skillet over high burner and pre-heat 1 tablespoon olive oil until it begins to shimmer. Add shrimp shells and cook for 4 minutes, stir frequently, until the shells and skillet start to brown.
  5. Briefly remove skillet from burner; reduce burner to medium. Add 1 cup white wine and thyme springs. Once the bubbling is over, put skillet over medium burner and gently simmer for 5 minutes; stirring occasionally.
  6. Meanwhile, thinly slice 8 cloves of garlic. Chop your 1 tablespoon of parsley. Cut 4 tablespoons of butter into 1/2″-pieces.
  7. Strain mixture through a colander into a medium bowl; discard the solids. You should be left with 2/3-cup of liquid.
  8. In a small bowl, mix together 3 tablespoons lemon juice and 1 teaspoon cornstarch.
  9. Wipe out your skillet using paper towels. Add 1 tablespoon olive oil, sliced garlic and 1/2 teaspoon red pepper flakes to skillet, and set over medium-low burner for 3 to 5 minutes; until the edges of the garlic begin to brown.
  10. Add the 2/3-cup of reduced wine to the skillet and increase burner to high until it comes up to a simmer. Reduce burner to medium. Add raw shrimp to liquid, cover with lid, and cook for about 5 minutes; stir occasionally. When the shrimp are opaque, use a slotted spoon to remove shrimp to a medium bowl.
  11. Continue to cook sauce over medium burner and add lemon juice (from Step 8). Cook for just 1 minute to allow to slightly thicken.
  12. Remove skillet from burner and add 4 tablespoons of butter and 1 tablespoon chopped parsley.  If you did not brine your shrimp than add 1/4 teaspoon of salt, and adjust according to taste. Return the shrimp to the pan along with any accumulated juices. Toss to combine, cut 1 lemon into wedges, and serve with the lemon wedges separately.

 

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Happy New Year

January 15, 2016

I know that I am a little late with my annual summary of favorite recipes; but I was traveling in Colombia and I was not able to really write much of anything while I was away. I hope to publish my travel posts, and additionally, I have about 5 new recipes that I need to publish. Hopefully I will be able to catch-up this week.

Best meal of the 2015.

Best meal of the 2015.

 

My top 5 recipes for 2015 were:

  1. Pot-Au-Feu. This was an amazing meal. The first time I have cooked with bone marrow; wow, I never knew bone marrow added so much. This recipe is an absolute must.
  2. Semi-Boneless Grilled Leg Quarters with Lime Dressing. This recipe was based upon Chris Kimball’s recipe, but I de-boned the thigh and trussed it back up (as in Julia Child’s turkey recipe). By combining these two recipes, it made a delicious 5-star recipe even better. I made the recipe many times over the summer, and had the biggest impact on my daily menu of any other recipe this year.
  3. Ultimate Charcoal-Grilled Steaks. Wow, perfectly evenly cooked steaks from edge-to-edge. The results are better than any other steak that I’ve ever cooked. It’s almost impossible to otherwise obtain such professional results at home.
  4. Authentic Baguettes at Home.  I know that I am not alone in my love of Paris, both for the food and for the sights. I made these Authentic Parisian-style baguettes that took two or three days to make; which required a few special tools and a lot of patience. I’m not sure that I will make them again; but it was definitely the best bread I made all year.
  5. Shrimp Scampi. While this recipe is for a non-Chris Kimball shrimp scampi; he recently came out with an updated recipe(which I have made, but not yet posted). His previous recipe was quite old, and lacked both punch and sufficient sauce.

Of course, the biggest (and saddest) news of 2015 was that Chris Kimball will be leaving the Cook’s Illustrated/ATK organization that he created. I hope to continue to follow him whatever his future endeavors may include.


Ultimate Charcoal-Grilled Steaks

October 27, 2015

I know I almost missed the boat (the S.S. grilling season). While this recipe came out at the beginning of summer (and despite its absolute simplicity), I was not able to make the recipe until now. I have always used wooden skewers, and this recipe requires metal skewers. I ordered the $7 Norpro 12″ skewers as recommended by Cook’s Illustrated.

Nice char on the outside; beautiful medium-rare on the inside

Nice char on the outside; beautiful medium-rare on the inside

The results were very-evenly-cooked, medium-rare steaks (in 2-1/2 hours). The intense heat from the chimney starter gave a beautiful char on the outside, and an even pink all the way through. No grey band. Unfortunately, I did not take a picture of the perfect evenness from top to bottom of the steak. Here are other people pictures of grey band, versus an even medium rare that you can expect with this recipe. 5-stars.

Comments:

  1. My steaks took 2 full hours in the oven to come up to 120-degrees. Because the oven is so low, it is easy to perfectly cook the steaks. But if you want medium steaks; be prepared to wait up to an extra 30 minutes.
  2. Kosher salt is always recommended for when sprinkling on meat, because the flakes adhere better to the mean that the granules of regular granules of table salt. Also, because it is less dense it is easier to get an even coating of salt.
  3. As you can see from my photos; I made 3 sets of steaks instead of the 2 called for in the recipe. But because the grilling time is so quick; there are no adjustments necessary.

Rating: 5-stars.
Cost: $12.
How much work? Low.
How big of a mess? Low.
Start time 4:00 PM. Ready at 6:15 PM.

Chris Kimball’s original recipe for is here. My descriptions of how I prepared it today are given below:

Compound Butter Ingredients:
4 tablespoons unsalted butter
1/2 teaspoon finely grated lemon zest
1 tablespoon minced fresh parsley
1 minced garlic clove
1/2 teaspoon salt
Ground black pepper

  1. Remove 1/2 cube of butter from refrigerator and allow to soften on counter-top for an hour; or microwave for 20 to 30 seconds.
  2. Mix together the ingredients for the compound butter and refrigerate.

Steak Ingredients:
2 boneless strip steak, 1-3/4″ thick (about 2-pounds total)
Kosher salt and pepper
Chimney starter

  1. Cut away the fat cap from the steaks; to prevent flare-ups. Set a rack to the middle of your oven and pre-heat to 200-degrees. Line a rimmed baking sheet with aluminum foil (for easy cleanup) and set a wire rack on top.
  2. Cut each steak in half crosswise; creating four 8-ounce steaks. Cut 1/16″-deep slits on both sides of steaks every 1/4″; creating a crosshatch.
  3. Sprinkle both sides of each steak with 1/2 teaspoon kosher salt (2 teaspoons total). Lay steak halves flat on counter and pass two 12″ metal skewers horizontally through the steaks; spacing them 1-1/2″ apart, Be sure to leave 1/4″ space between steak halves. Set the steaks on the rack you prepared is Step 1. Repeat skewering process with the remaining steaks.
  4. Put steaks in 200-degree oven for between 1h30m and 2h until the center of the steaks register 120-degrees; flip steaks half-way through cooking. If one set of steaks comes up to temperature before the other; remove it (And tent with aluminum foil)
  5. Tent the skewered steaks with aluminum foil (still on wire rack); allowing to rest while you light to coals in the next step.
  6. Ignite a large chimney starter halfway filled with charcoal briquettes (3 quarts). After about 15 minutes when the top-most coals are completely covered in fine grey ash. Reserve the foil and pat the steaks dry with paper towels.
  7. Use tongs to place one set of steaks directly over chimney; resting the skewers on rim of chimney; suspending the meat over the coals (see photo below). Cook for 1 minute per side until both sides are well browned. Return the first set of steaks to wire rack in sheet, season with pepper, and tent with reserved foil. Repeat the charring process with second set of skewered steaks.
  8. Remove skewers from steaks and serve with compound butter.

Semi-Boneless Grilled Leg Quarters with Lime Dressing

August 2, 2015

About a month ago I made these 5-star Grilled Leg Quarters with Lime Dressing. They were easy to make and had amazing flavor. The only drawback was that the bone-in chicken was a little difficult to eat. Then I remembered back to last Thanksgiving’s deconstructed turkey thighs about how deliciously easy a semi-boneless leg quarter was to eat. Today I applied that same technique to chicken leg quarters. The technique opens up a slit on the inside of the thigh, leaving the skin in tact. Use a boning knife to carefully shave the meat away from the thigh bone; once exposed, cut through the leg/thigh joint to remove the thigh bone. Leave the drumstick bone-in. Finally, stuff the thigh and truss it together again using bamboo skewer and kitchen twine.

Best dollar I ever spent

Best $1.15 I ever spent

The results were spectacular, and the deboning/stuffing technique really elevated the presentation of the chicken. Stuffing the thigh made the flavor much more intense. While I gave it 5-stars as a bone-in, the recipe as I cooked it today was an out-of-the-park home run.

Comments:

  1. I adjusted the recipe below so that I would have more paste to marinade the chicken. The original recipe called for just a few teaspoons of spices; without any lime or cilantro.
  2. I would suggest trying the deboning/stuffing technique at least once. It adds about 20 minutes to the preparation time, but really transforms the meal into something very special.

Rating: 5 stars.
Cost: $4.50.
How much work? Medium.
How big of a mess?  Low/Medium.
Start time 5:00 PM. Ready at 6:15 PM.

Chris Kimball’s original recipe is here. My descriptions of how I prepare it are given below:

4 chicken leg quarters (about 3-pounds)
8 garlic cloves, minced
1-1/2 tablespoon kosher salt
1-1/2 tablespoon sugar
1 Tablespoon grated lime zest plus 3 tablespoons juice
1 Tablespoon plus 1/4 cup extra-virgin olive oil
2 1/2 teaspoons ground cumin
2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
4 tablespoons chopped fresh cilantro
4 teaspoons chopped fresh oregano (2 teaspoon of dried oregano)

  1. Peel garlic cloves. Mince garlic or press into a small bowl. Add kosher salt, sugar, lime zest, 1 Tablespoon extra-virgin olive oil, cumin, black pepper, and cayenne; mix to form a paste. Set aside 2 Tablespoons of garlic paste in a small bowl (I re-used the same small bowl), whisking together 1/4 cup of olive cup oil, lime juice, which you will use in Step 8 to make the dressing.
  2. Leaving drumsticks attached to thighs. Remove any remnants of the backbone exposing the top of the thigh bone (probably need a chef’s knife for that). Using a boning knife follow the line of fat that follows the thigh bone, cutting into the thigh along the entire length of the thigh bone. Use the boning knife to shave down along the thigh bone until you reach the thigh/leg joint. Cut through the joint and discard the thigh bone.
  3. Trim away and extra skin and fat, pat dry using paper towels. Arrange on a cutting board with the skin-side up. Make 2 deep, parallel, diagonal cuts into each leg quarter: 1 across drumstick, 1 across joint. Each cut should reach the bone. Flip the chicken over and make 1 diagonal slash across the back of the drumstick.
  4. Rub paste from Step 1 into chicken, and allow to marinade in the refrigerator for between 1 and 24 hours.
  5. Completely open up the top and bottom vents of your charcoal grill, and ignite a chimney start willed with 6 quarts of charcoal. Allow to ignite for 20-to-25 minutes until the top-most coals are partially covered with fine gray ash. Create a 2-level fire, by emptying two-thirds of coals over one half of the grill, and the remaining one-third of coal on the other half.
  6. Put the cooking grate in place, cover and pre-heat for 5 minutes. Clean the grill, and dip paper towels in vegetable oil and wipe.
  7. Arrange chicken with the skin-side upward on the cooler side of the grill. Cover and allow to brown for 11 to 12 minutes. Flip the chicken, cover, and continue to cook for 8 to 10 minutes until the internal temperature reaches 165-degrees.
  8. Without flipping (skin-side still down) slide the chicken to the hotter side of the grill and cook for 3 to 5 minutes until the skin becomes nicely brown. Flip chicken and cook for about 3 more minutes; until the chicken, measured at the leg joint, becomes 175-degrees. As the pieces come up to temperature, remove them to a serving platter and tent them with aluminum foil and allow to rest for 5 to 10 minutes.
  9. Meanwhile, finish preparing the sauce by chopping 2 tablespoons fresh cilantro and 2 teaspoons of chopped fresh oregano. Add into the bowl and mix. Pour half the dressing over the chicken and pass the remaining dressing separately.

Shrimp Scampi

July 18, 2015

Chris Kimball has a basic recipe for Shrimp Scampi. The result is perfectly cooked and flavored shrimp. However his recipe has one problem huge problem; it yields barely enough sauce to flavor the shrimp with nothing left over for the accompanying pasta (or potatoes as I served it today).  While his original recipe calls for 2 pounds of shrimp, I’ve adjusted the recipe down to use just over 1 pound of shrimp, which is ideal for 3 people when serving with over a bed of pasta or potatoes. Also, instead of using 1 tablespoons of vermouth, I reduce 1 cup of white wine down to 1/4 cup. Even though this recipe yields more than twice sauce as Chris Kimball’s original recipe; I still find that there is never enough sauce.

Just enough sauce to complement the bed of garlic, cheese mashed potatoes.

Just enough sauce to complement the bed of mashed potatoes.

I posted Chris Kimball’s version of Shrimp Scampi over 5 years ago, but it bears very little resemblance to the Shrimp Scampi I’ve been making over the subsequent years.

Adjustments/Comments:

  1. Chris Kimball says to cook the shrimp for just 1 minute; stirring occasionally. However, I find that my shrimp always needs more cooking time. So in general, I’ve switched to using his technique to for cooking longer on one side of the shrimp to promote a little caramelization. The residual heat of the shrimp will finish cooking the second side after being removed from the skillet.
  2. I prefer to use cilantro instead of parsley, which I think is too muted. However, I use whichever I already have in my kitchen.
  3. Instead of 1 tablespoon of Vermouth, I reduce 1 cup of dry white wine down to 1/4 cup. It concentrates the flavor of the wine, and by using cilantro (instead of parsley) I do not miss the subtle herb flavoring of the vermouth.
  4. I increased to 3 tablespoons of lemon juice, which I think makes the scampi brighter and more flavorful.
  5. I usually serve this over a bed of angel hair pasta, but today I served it over some extra creamy mashed potatoes.

Rating: 5-stars
Cost: $11.
How much work? Low.
How big of a mess?  Low/Medium.
Started: 5:00 PM.  Ready:  6:15 PM

Chris Kimball’s original recipe is here.  The descriptions of how I prepared it today are given below:

4 teaspoon vegetable oil
1 pounds large shrimp (21-to-25 per pound)
1/4 teaspoon sugar
3 Tablespoons unsalted butter
4 medium cloves garlic, minced
3 Tablespoons lemon juice
1 cup dry white wine
2 Tablespoons minced fresh cilantro leaves (or parsley)
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

  1. Put shrimp in a large bowl filled with cold tap water. Allow to defrost for 1 hour. To speed defrosting you can replace the water a few times.
  2. Put a large pot of pasta cooking water on stove, season with salt, cover and bring up to a boil. When water has come up to a boil, plan and start your pasta based upon the cooking instructions on your pasta. I like to use fresh pasta with this recipe, which cooks in only a minute or two.
  3. After the shrimp has defrosted, drain shrimp in a colander. Peel and devein shrimp; leaving the tails on to protect the narrower tail. Pat shrimp dry and sprinkle with 1/4 teaspoon sugar.
  4. Add 2 teaspoons vegetable oil to 12″ skillet and swirl to coat the bottom of the skillet. Pre-heat over high burner for 3 minutes until very hot, and the oil begins to smoke.
  5. Cook your shrimp in two batches, adding half the shrimp in a single layer. Cook for 3-1/2 minutes without moving or flipping. Empty shrimp into a clean bowl. While the second side will not appear to be fully cooked, it will finish cooking with the residual heat of the shrimp in the bowl.
  6. Wipe out you skillet using paper towels; and repeat with another 2 teaspoons oil and the rest of the shrimp.
  7. Turn down the burner to medium-high, add 1 cup of white wine and reduce for 5 minutes until thick; and has reduce to about 1/4 cup. Melt 3 tablespoon butter, add minced garlic, and saute for 30 seconds.
  8. Remove skillet from burner. Stir in lemon juice, minced cilantro, 1/4 teaspoon salt, and 1/8 teaspoon cayenne pepper. Return shrimp and accumulated juices to skillet. Toss to combine; serve immediately.

Grilled Chicken Leg Quarters with Lime Dressing

June 25, 2015

For some reason my DVR has stopped recording Cook’s Country episodes, so I went online a few days ago I saw this recipe for grilled chicken quarters; a perfect match for the beautiful June weather. I also love this recipe because it doesn’t require me to separate the thigh from the leg; but the downside is that it is a little more difficult to eat as one big piece. Most of the preparation takes place the night before; making a flavorful paste and preparing the chicken. It’s best to leave let it marinate overnight; allowing time for the bright flavors to work their way deep into the chicken (Chris Kimball says a minimum of 1 hour). The chicken was very flavorful and bright. 5-star, for its simplicity, ease of preparation and it’s fullness of flavor.

Delicous 5-star meal

Delicious 5-star meal

My house it 90 years old without central air conditioning, so at this time of year, I love keeping the heat of cooking is outside. My kitchen (and my whole house) stays much cooler.

Comments:

  1. The original recipe says to reserve just the 2 teaspoons of paste for up to 24 hours. Instead, I added the olive oil in Step 1 (instead of Step 8). I think it preserved the paste from oxidizing and gave more time for the flavors to permeate the olive oil.
  2. The sauce was perhaps a little salty. The original recipe calls for 4 teaspoons kosher salt, but next time I will try it with only 1 tablespoon of kosher salt.
  3. I with their was a little extra sauce, to eat with my bread and potatoes.
  4. If you plan to make this on a gas grill, pre-heat by turning all your burners on high. Cover, and allow to heat up for 15 minutes, before cleaning and oiling. To cook turn down the primary burner to medium, and reduce the other burners to low. Adjust the primary burner as necessary to maintain a grill temperature of between 400 to 425 degrees.

Rating: 5 stars.
Cost: $6.
How much work? Low/Medium.
How big of a mess?  Low/Medium.
Start time 5:00 PM. Ready at 6:15 PM.

Chris Kimball’s original recipe is here. My descriptions of how I prepare it are given below:

4 chicken leg quarters (about 3-pounds)
6 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon sugar
2 teaspoons grated lime zest plus 2 tablespoons juice
2 teaspoons plus 1/4 cup extra-virgin olive oil
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 tablespoons chopped fresh cilantro
2 teaspoons chopped fresh oregano (1 teaspoon of dried oregano)

  1. Peel garlic cloves. Mince garlic or press into a small bowl. Add kosher salt, sugar, lime zest, 2 teaspoons extra-virgin olive oil, cumin, black pepper, and cayenne; mix to form a paste. Set aside 2 teaspoons of garlic paste in a small bowl (I re-used the same small bowl), whisking together 1/4 cup of olive cup oil, lime juice, which you will use in Step 8 to make the dressing.
  2. Leaving drumsticks attached to thighs, trim away and extra skin and fat, pat dry using paper towels. Arrange on a cutting board with the skin-side up. Make 4 deep, parallel, diagonal cuts into each leg quarter: 1 across drumstick, 1 across joint, and 2 across the thighs. Each cut should reach the bone. Flip the chicken over and make 1 diagonal slash across the back of the drumstick.
  3. Rub paste from Step 1 into chicken, and allow to marinade in the refrigerator for between 1 and 24 hours.
  4. Completely open up the top and bottom vents of your charcoal grill, and ignite a chimney start willed with 6 quarts of charcoal. Allow to ignite for 20 minutes until the top-most coals are partially covered with fine gray ash. Create a 2-level fire, by emptying two-thirds of coals over one half of the grill, and the remaining one-third of coal on the other half.
  5. Put the cooking grate in place, cover and pre-heat for 5 minutes. Clean the grill, and dip paper towels in vegetable oil and wipe.
  6. Arrange chicken with the skin-side upward on the cooler side of the grill. Cover and allow to brown for 9 to 12 minutes. Flip the chicken, cover, and continue to cook for 7 to 10 minutes until the internal temperature reaches 165-degrees.
  7. Without flipping (skin-side still down) slide the chicken to the hotter side of the grill and cook for 3 to 5 minutes until the skin becomes nicely brown. Flip chicken and cook for about 3 more minutes; until the chicken, measured at the leg joint, becomes 175-degrees. As the prices come up to temperature, remove them to a serving platter and tent them with aluminum foil and allow to rest for 5 to 10 minutes.
  8. Meanwhile, finish preparing the sauce by chopping 2 tablespoons fresh cilantro and
    2 teaspoons of chopped fresh oregano. Add into the bowl and mix. Pour half the dressing over the chicken and pass the remaining dressing separately.

 


My 500th recipe: Pot-Au-Feu

May 20, 2015

Wow, my 500th recipe; five years in the making. For such a momentous occasion I wanted to make something special;  so I picked Pot-au-feu (“pot on fire”) from the May/June issue. Chris Kimball calls this recipe “Simple Pot-Au-Feu“, because it uses only one cut of meat, plus it’s made entirely in one day. Instead of cooling overnight and peeling the hardened fat, this recipe calls for skimming the fat using a ladle. I used a fat separator; as there was a lot of fat. As with many of Chris Kimball’s recent recipes, instead of brown meat on the stove-top, this recipe uses his technique of “browning” in the oven.

Best meal of the year; so far.

Best meal of the year; so far.

The dinner was fantastic; my first 5-star meal of 2015. The flavors were well-balanced; the bone-marrow infused parsley sauce was powerful, and the soup bones made for the most delicious broth I’ve ever tried. The staggered cooking time for the vegetables in the final steps meant that everything was perfectly tender, without anything being overcooked. Next time I might try to brown the beef on the stove-top, because I think the “caramelization” is a little muted as written in today’s recipe. I would also recommend serving with crusty bread; a little crunch was the only thing this meal was lacking.

Additional Comments:

  1. One traditional suggestion for the extra bone marrow is to spread it on toasted bread as an accompaniment.
  2. Pot-au-feu (“pot on fire”) refers to the traditional cooking method of putting inexpensive cuts of meat and root vegetable into a pot and into the fire.
  3. I have three kinds of salt, but didn’t buy flake sea salt. My regular sea salt was in grains, so I used flaky kosher salt in lieu of sea salt for the final dish (in step 14)

Rating: 5-stars.
Cost: $38.
How much work? Medium.
How big of a mess? Medium.
Start: 1:00 PM. End time: 6:00 PM.

The original Cook’s Illustrated recipe is here. The recipe as I cooked it today is as follows:

Meat Ingredients:
3-1/2 to 4-lbs beef chuck-eye roast, boneless
1-1/2-lbs marrow bones
Kosher salt
1 onion
1 celery rib
3 bay leaves
1 teaspoon whole black peppercorns

Parsley Sauce Ingredients:
2/3 cup minced fresh parsley
1/4 cup Dijon mustard
1/4 cup minced fresh chives
3 tablespoons white wine vinegar
10 cornichons, minced
1-1/2 teaspoons ground black pepper

Vegetables:
1-lb small red potatoes, between 1″-to-2″.
6 carrots
1-lb asparagus
Kosher salt and pepper
Flake sea salt

  1. Adjust oven rack to lower-middle position and heat oven to 300 degrees.
  2. Pull your chuck roast into two pieces, which should naturally come (mostly) apart at the seam. Trim away any large knobs of fat. Sprinkle with 1 tablespoon of kosher salt, then use 3 pieces of kitchen twine per piece to tie into two separate loaf shapes.
  3. Peel and quarter onion and thinly slice celery stalk crosswise (not lengthwise).
  4. Put tied beef, bones, onion, celery, bay leaves, and peppercorns into Dutch oven. Add cold water until it comes up halfway the sides of roasts; about 4 cups. Set over high burner until simmering. Partially cover the Dutch oven and put into 300-degree oven for 3-1/4 to 3-3/4 hours, flipping beef over halfway through cooking time.
  5. Meanwhile prepare the parsley sauce, by combining all ingredients into small bowl, cover and set aside at room temperature.
  6. Towards the end of cooking time; prepare your vegetables. Cut your potatoes in half (or quarter any potatoes that are larger than 2″). Cut carrots in half cross-wise; then quarter the thick halves length-wise, and cut the thin halves into two lengthwise (sounds confusing; each carrot should yield 6 pieces).  Trim asparagus by snapping off the cut end; wherever the asparagus naturally breaks is where each individual stalk needs to be trimmed (as if the asparagus knows).
  7. When the meat is fully tender, a sharp knife can easily slips into meat, but it should not be shreddable, remove the pot and turn off oven. Use tongs to remove beef loaves and set on large platter and tightly cover with aluminum foil. Return to turned-off oven to keep the meat warm while you finish cooking.
  8. Set bones on cutting board and use the end of a spoon to remove the marrow. Mince marrow until it is paste-like and add 2 tablespoons to parsley sauce.  Save any remaining marrow for another day.
  9. Strain broth through fine-mesh strainer into medium bowl. Use a ladle to skim and discard the fat from the broth (I used a fat separator). Measure out broth (I had just under 2 cups), and augment with cold water to make 6 cups; adding back to Dutch Oven.
  10. With the Dutch oven over high burner, add potatoes and bring up to a simmer. Reduce burner and continue to simmer for 6 more minutes. Add carrot sticks and cook for 10 minutes. Finally, ass asparagus and continue to cook all vegetables for 3 to 5 minutes; until everything is tender.
  11. Use a slotted spoon to remove vegetables to large bowl, and toss them with 3 tablespoons of the parsley sauce; sprinkling with salt and pepper.
  12. Taste broth and adjust salt; leaving in pot.
  13. Remove beef from oven and set of cutting board. Cut away twine and slice against the grain into 1/2″ thick pieces.
  14. Arrange large, shallow bowls into individual servings. Arrange vegetables, slices of beef, and drizzle with 1/3 cup broth. Top with a dollop of parsley sauce, and sprinkle meat with flaky sea salt. Serve, passing the extra parsley sauce separately.

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