FRENCH DIP AU JUS
FRENCH DIP AU JUS
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When a sandwich is this good and this easy, you'll never believe it's the result of a leftover roast! Remake your leftovers with style by reheating them in homemade beef stock.
Béchamel Sauce: Melt 1 stick of butter in a saucepan. Reduce heat to low. Mix in 2 oz. flour. Add 1 tsp. nutmeg and remove from heat. Slowly add 1 quart of milk and return to heat. Bring to a boil, mixing constantly. Add salt and pepper to taste. Let rest for 30 minutes. Lasagne: Layer Bolognese sauce (you need 1-2 quarts), pasta sheets from a batch of Fabio’s pasta recipe, béchamel and pasta sheets. Repeat until finished. Add Bolognese, béchamel and Parmesan cheese on top. Bake for 30-45 minutes at 375°
Simply combine: 3 tbs olive oil, 1 c. white onion, 1/2 cup red onion, and let caramelize. Then add 3 cloves garlic, finely chopped, 1 c. carrots, 1 cup celery and 1 cup diced fennel go in the pot. Stir then add in 1 cup diced red potatoes. While potatoes cook, add 1 c. diced zucchini and chopped leafy greens. Add 4 c. vegetable stock, and 1 cup of marinara sauce. To that you add 1/2 oz. chunk of Parmesan cheese and let cook for 15 mins. Finally add 1 c. cooked pasta and 1 c. cannellini beans. Serve!
Heat light olive oil in a deep sauté pan over medium high heat. Grab a batch of Fabio’s Pancetta Risotto and using an ice cream scoop, scoop and shape rice balls. Beat 6 eggs with a pinch of salt. Coat your hands with a little extra virgin olive oil to keep the rice from sticking. Dip each ball into egg wash and then roll them into Panko breadcrumbs to coat fully. Pan-fry until medium brown, turning to make sure they are browned on all sides. Drain on paper towels. Serve on a bed of warm marinara.
Preheat oven to 450F. Remove the organs, gizzards and neck from a 2-4 pound chicken and rinse. Pat dry and rub ¼ cup olive oil all over and season with salt and pepper. Stuff with 5 garlic cloves, 1 sliced lemon and 2 sprigs of thyme, sage and rosemary. Place chicken on pan, breast side up. Roast in oven for 15-20 minutes until the skin is crispy. Put a meat thermometer in the breast. Turn the chicken over, breast side down. Turn oven down to 350F and cook until thermometer reads 150F. Let rest 10 minutes.
Cook ½ lb. of spaghetti in boiling salted water. Meanwhile in a large sauté pan over medium heat, crisp 6 oz. pancetta (cubed) and ½ cup finely diced onion in 2 tbsp. butter. Add the pasta to the pancetta and onion, then add 1 cup of chicken stock and 1 tsp. black pepper. Bring the mixture to a boil. Mix 4 egg yolks and 2 tbsp. heavy cream in a small bowl. When the sauce is almost reduced, remove from the fire. Add egg mixture to the pasta, mixing until the sauce is thickened. Finish with parmesan. Mangia!
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