thewildsix

A family of six and their fearless journey through life, love and the pursuit of all things yummy

Beef at Its Best – “Bollito” May 25, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 1:49 pm
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I snagged this beauty from David Rocco. It is truly one of the most delicious sandwiches I’ve ever tried. Next time, I’m going to do some crusty French rolls so we can really soak up the broth! As my daughter Alberta says, “Tummy yummy!”

Bollito with Salsa Verde and Chili Sauce

8 cups (2 L) water
2 lb (1 kg) stewing beef, cut into 1-inch cubes
2 carrots, halved
2 celery stalks, halved
1 onion, quartered
1 garlic clove, crushed
salsa verde*
chili sauce*

 

To start your Bollito w/ Salsa Verde & Chili Sauce:

Bring water to a boil in a large pot. Add beef, carrots, celery, onion and garlic. Cook for 2 hours or until meat becomes tender. Remove meat from the pot.
Serve the boiled meat with the salsa verde and chili sauce or on a bun as a sandwich.
*See David Rocco’s Dolce Vita recipe for ‘Salsa Verde Sauce’ and ‘Chili Sauce.’ http://www.davidrocco.com/recipes/sauces/chili_sauce.asp

http://www.davidrocco.com/recipes/sauces/salsa_verde_sauce.asp

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Quick Italian Bread…via the big kids! May 10, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 12:45 am
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Love this recipe from Emeril Lagasse. I cut down on the salt a tidge. It’s quick, tasty and hearty. Caius and Vi did an amazing job and they were so proud of themselves. Yummm…

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Italian Quick Bread

Dissolve your yeast in the warm water and let it sit for about 10 minutes.

Put your flour, sugar and salt in a large mixing bowl. Put a well in the middle and add your yeast mix and the olive oil. Start pull the flour into the liquid in the middle with a sturdy plastic spoon. Once the liquid is absorbed, flour your counter and put the dough onto the flour and let it sit for about 3 minutes to allow the flour to absorb any remaining liquid.

Begin kneading your dough on a surface dusted with flour. Add flour if your dough begins to stick to your hands. Knead for about 10-15 minutes. Put your dough into a greased bowl, cover with a towel and let rise for about an hour and a half or until doubled in size.

Deflate your dough. Throw down some flour and shape your dough into a long loaf with rounded ends. Place it on a greased cookie sheet or baking stone dusted with cornmeal. Cover with towel and let rise for about 45 minutes. Heat your oven to 425 degrees.

Once your dough has risen, take a serrated knife and put cuts about a 1/2 inch deep going down the length of the bread. Make the cuts at an angle and use QUICK strokes and let the knife do the work. Beat an egg white in a bowl and brush the white onto your bread. Place bread in the oven and bake until it’s a deep golden brown. Yummmmm! Now look at you go!

 

Oh My Godda – It’s Your Own Ricotta! April 19, 2012

Filed under: Food, Wine, and Nummies — Brandi @ 4:26 pm
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Here are simple instructions for making your own ricotta.  I started checking the ingredients on the ricotta I was buying and discovered that they all contain xanthum gum or guar gum. Yipes! It’s easy and SO delicious. Give it a shot and let me know how yours turns out!

1/2 gallon whole milk

1 tsp. citric acid OR 1-2 T. of white vinegar

Salt (if desired)

Put your milk into a stainless steel pot. Add your citric acid or vinegar.

Turn your burner onto medium to medium high and slowly stir your milk until it reaches 195 degrees.ImageImage

Once it reaches that temp, take it off the heat and put a lid on it. Let it sit for about 10 minutes. This allows the curds to separate from the whey. Line a strainer with a lot of cheese cloth (I use clean, cheap, throw-away clothes!) and ladle your curds and whey into the cloth.

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Let it strain for about a half an hour to an hour, depending on how moist or “dry” you want your cheese. This makes about 3/4 c. of ricotta. NOTE – If you don’t have enough curds, you can simply add more citric acid (a little at a time) or vinegar to your hot milk until you really see those curds forming! Good luck!

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