CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian
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INDEX

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The Freshmaker

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The Freshmaker

Eric Grenier, Honor Kitchen & Cocktails, Oakland, CA, USA

“Very refreshing and reminds me of those goofy Mentos commercials. This is a Fernet gateway cocktail.” Eric Grenier.

Ingredients

  • 45 ml (1.5 oz) Strawberry-Infused Rum*
  • 22.5 ml (.75 oz) fresh lemon juice
  • 22.5 ml (.75 oz) Black Pepper Syrup**
  • 15 ml (.5 oz) Fernet Branca
  • Cream soda (preferably Hank’s Vanilla Cream)
  • 1 mint sprig, as garnish

Method

Shake over ice and strain into an ice-filled collins glass. Top with cream soda and add the garnish.

*Strawberry-Infused Rum: Remove stems and chop 2 pints of ripe strawberries. Place fruit in a wide-mouth mason jar and fill with enough rum (I use El Dorado 3 Year Old) to cover the fruit. Macerate for 3 to 4 days, or to taste. Strain out the solids, being careful not to press on the fruit, and bottle.

**Black Pepper Syrup: Dissolve 200 g (1 cup) granulated sugar into 360 ml (1.5 cups) of water over medium heat. When dissolved, add 10 g (1 tablespoon) cracked black peppercorns and 10 g (1 tablespoon) whole black peppercorns. Let syrup simmer for 20 minutes. Cool and bottle. May be kept up to one month.

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Arroz Caldo

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Arroz Caldo

Ingredients:

  • Boneless chicken, julienned
  • A pinch of saffron
  • Garlic
  • Ginger
  • Yellow Onions
  • Salt
  • White Pepper
  • 2 tbsp powder chicken broth
  • 1 cup rice (washed)
  • 1 carton liquid chicken broth
  • 2 cans quail eggs
  • Condiments: green onions, toasted garlic, lemon

Directions:

  1. Toast a pinch of saffron then remove and set aside
  2. Saute garlic, ginger, yellow onions and chicken
  3. Add a pinch of salt and 2 tbsp of powder chicken broth
  4. Add rice, saffron and white pepper
  5. Continue to saute, then add the liquid chicken broth. Add water if desired.
  6. Add quail eggs
  7. Top with green onions, toasted garlic and lemon to taste.

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Crockpot Chicken Gnocchi Soup

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Crockpot Chicken Gnocchi Soup

Ingredients (serves 8-10):

  • 1 lb. boneless skinless chicken breasts
  • 2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)
  • 1-2 teaspoons dried basil
  • 1-2 teaspoon Italian seasoning
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 4 cups chicken broth
  • 3 tablespoons cornstarch dissolved in 2 tablespoons water
  • 2 12 ounce cans evaporated milk
  • 2 1lb. packages (about 4 cups)
  • 6 slices bacon
  • 2-3 cloves garlic, minced
  • 5 ounces fresh baby spinach

Instructions:

  1. Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
  2. Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes - 1 hour until the soup has thickened and the gnocchi has softened.
  3. While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
  4. Add any additional liquid as needed (I added about a cup of water once it started to thicken) and season again with salt and pepper as needed.

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Swedish Meatball Pasta

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Swedish Meatball Pasta

Ingredients

Serves 4

1 pound ground beef
1/2 cup seasoned breadcrumbs
1/2 finely minced onion
1 egg
1/2 teaspoon salt (for meatballs)
1/2 teaspoon pepper (for meatballs)
2 tablespoons canola oil
2 cups beef broth
2 cups heavy cream
1/2 teaspoon salt (for sauce)
1/2 teaspoon pepper (for sauce)
1 tablespoon Worcestershire sauce
4 cups egg noodles
1 cup shredded parmesan cheese
1/2 cup chopped parsley

In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.

Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!

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Odd Flavor Sauce

Makes about 1/2 cup

  • 3 tablespoons soy sauce
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon Chinkiang vinegar (Chinese black rice vinegar) or red wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons sugar
  • 1/4 teaspoon kosher salt
  • 3 tablespoons neutral oil (like canola, vegetable, or grapeseed)
  • 1 small scallion, finely chopped (about 1 tablespoon)
  • 1 tablespoon minced fresh ginger
  • 1 large garlic clove, finely chopped (about 1 tablespoon)
  • 1/2 teaspoon chili flakes (or more to taste)
  • 1/2 teaspoon crushed Sichuan peppercorns

Combine the soy sauce, peanut butter, vinegar, sesame oil, sugar, and salt in a small heatproof bowl and mix until the sugar is dissolved and tahini is well incorporated. It’s okay if it’s not completely dissolved, though.

Heat a small skillet over medium heat, add the oil, and heat until shimmering. Add the scallions, ginger, garlic, chili flakes, and crushed peppercorns. Remove from the heat and stir for 10 seconds, until the scallion is bright green and everything’s aromatic. Pour all this into the liquid seasonings and whisk until well blended. Once cool, the sauce will keep in the fridge for one or two days.

 

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Spicy Pork and Mustard Green Soup

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Spicy Pork and Mustard Green Soup

INGREDIENTS

SERVINGS: 4

  • 1/2 pound ground pork
  • 2 cloves garlic finely chopped
  • 2 teaspoons finely grated peeled ginger
  • 1 teaspoon Sichuan peppercorns, crushed
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin seeds, coarsely chopped
  • 1 tablespoon vegetable oil
  • Kosher salt and freshly ground black pepper
  • 4 cups low-sodium chicken broth
  • 1 bunch mustard greens, torn (about 4 cups)
  • 4 scallions, thinly sliced
  • 2 tablespoons reduced-sodium soy sauce
  • 1 teaspoon fish sauce (such as nam pla or nuoc nam)
  • 8 oz. wide rice noodles

Also Try It With: Beet greens, kale, or turnip greens

INSTRUCTIONS

Mix pork, garlic, ginger, Sichuan peppercorns, red pepper flakes, and cumin in a medium bowl. Heat oil in a large pot over medium heat. Add pork mixture; season with salt and pepper and cook, stirring and breaking up with a spoon, until browned and cooked through, 8–10 minutes.

Add broth and bring to a boil; reduce heat and simmer until flavors meld, 8–10 minutes. Add mustard greens, scallions, soy sauce, and fish sauce and cook, stirring occasionally, until greens are tender, 5–8 minutes; season with salt and black pepper.

Meanwhile, cook noodles according to package directions; drain.

Divide noodles among bowls and ladle soup over.

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Steamed Mussels with Mustard Sauce

Serves 4

  • 1 tablespoon butter
  • 1/4 cup finely chopped yellow onions
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon finely chopped garlic
  • 3 quarts mussels, beards removed, cleaned and scrubbed (but you can't do this in advance!)
  • 1 teaspoon sea salt
  • Freshly ground pepper, to taste
  • 1 bay leaf
  • 2 sprigs fresh thyme, or 1/2 teaspoon dried
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped flat leaf parsley
  1. Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic, and cook briefly, until softened. Do not brown.
  2. Add the mussels, salt, pepper, bay leaf, thyme, white wine, and cream. Cover and bring to a boil. Cook for about 5 minutes, shaking to redistribute the mussels. Cook until all the mussels are opened.
  3. Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, remove bay leaf and the thyme. Stir in the mustard with a wire whisk while heating. Do not boil.
  4. Season sauce to taste with salt if necessary, then spoon equal portions of it over the mussels, and sprinkle with parsley. Serve immediately with crusty bread.

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Pork Larb

INGREDIENTS

  • 1 pound ground pork
  • 1/3 cup fresh lime juice, from about 2 limes
  • 2 tablespoons + 2 teaspoons fish sauce
  • 1 1/2 teaspoons sugar
  • 1 cup thinly sliced scallions
  • 3/4 cup thinly sliced shallots
  • 1 tablespoon thinly sliced hot chili such as Thai bird, Serrano, or jalapeño or more to taste
  • 1/2 cup roughly chopped cilantro
  • 1/4 cup finely chopped mint
  • Steamed rice for serving

Place the pork and 1/4 cup water in a large skillet over medium heat. Cook, stirring occasionally to break up any clumps of meat, until the pork is cooked through, about 8 minutes — you don’t want to brown the pork, so lower heat as needed.

Meanwhile, stir together the lime juice, fish sauce, and sugar in a small bowl, until the sugar is dissolved. Set aside.

Add scallions, shallots, and chili to skillet, and cook over low heat just until the vegetables are tender and most of the liquid has evaporated, 3 to 4 minutes. Remove from heat. Stir in the sauce, cilantro, and mint, and toss to coat.

Serve the larb with rice on the side.

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Slow-Braised Pork Shoulder

INGREDIENTS

  • 2 to 2 1/2 pounds boneless pork shoulder roast, tied with twine if there are any loose pieces
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1 small pat butter
  • 1 28-ounce can whole tomatoes, with juice
  • 1 cup red wine
  • 5 sprigs fresh thyme
  • 5 sprigs fresh oregano
  • Small handful of fennel seeds
  • 1 tablespoon Sriracha
  • Polenta
  • Parmesan Cheese

Preheat slow cooker on Warm. Liberally salt and pepper the pork roast. Add olive oil and butter to slow cooker pot and heat over medium-high until butter melts, but does not burn. Add pork roast to pan and brown on all sides, about 8 to 10 minutes in all.

Add the onion and garlic and saute for 1 minute. Add tomatoes, wine, thyme, oregano, fennel, and Sriracha and bring to a boil. Cover, and put in oven.

Transfer pot to the slow cooker, and set to cook on low for 6 hours. Add more liquid (water, wine, or tomato sauce) if needed. (The liquid should come to about 1/3 of the way up the pork.) Meat is done when it’s practically falling apart. Put on a cutting board (remove the sprigs of herbs at the same time) and pull it apart with two forks, then add back to pot and stir.

Cook some polenta according to package directions. When it’s is ready, put polenta into individual bowls and top with the braised pork and add a sprinkling of Parmesan cheese.

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Blueberry Dumplings

Dumplings

  • 2 cups flour
  • 1 teaspoon sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup vegetable shortening
  • 6-8 tablespoons milk

Mix together the flour, sugar, salt and baking powder. Cut in the shortening with a pastry cutter or two knives until the mixture resembles coarse crumbs. Gently mix in milk until it becomes a very soft dough

Stewed Blueberries

  • 2 cups blueberries
  • 1/2 cup water
  • 1/4 cup sugar
  • Heavy cream

Bring the blueberries, water and sugar to a boil in a wide pan.

Divide the dough into about five dumplings and drop on top of the blueberries. Lower heat to a simmer and cover the pan tightly. Steam for 12 minutes. Serve warm, drizzled with cold heavy cream.

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Thai Style Beef Curry

Ingredients

  • 75 g / 2 3/4 oz Thai red curry paste *
  • 175 ml / 6 fl oz unsweetened coconut milk
  • 50 g / 1 3/4 oz soft dark brown sugar
  • 1 tbsp Thai fish sauce
  • 75 g / 2 3/4 oz smooth peanut butter
  • 900 g / 2lb chuck steak, cut into 2.5cm / 1-inch dice
  • 2 potatoes, diced
  • 125 ml / 4 fl oz beef stock or water
  • fresh basil leaves, cut into ribbons, to garnish
  • steamed rice, to serve

Method

  1. Put the curry paste, coconut milk, sugar, fish sauce and peanut butter into the slow cooker and stir to combine. Add the beef, potatoes and stock and stir to coat in the mixture.

  2. Cover and cook on high for about 4 hours or on low for 8 hours, then set the lid slightly ajar and cook for a further 1 hour, or until the beef is very tender and the sauce has thickened slightly. Serve hot, garnished with basil, with the steamed rice

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Boneless Lamb Shoulder Roast

INGREDIENTS

  • 1 cup washed and dried fresh parsley leaves
  • 4 medium or 2 large garlic cloves
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • One 3-4 lb boneless shoulder roast

DIRECTIONS

  1. Preheat the oven to 300 degrees. Mince together the parsley and garlic until quite fine. Add a big pinch of salt and some pepper and enough oil to make a slurry. Smear this on and in the lamb - making sure to get it in every nook and cranny. Put the lamb in the roasting pan.
  2. Roast for about 1 1/2 hours, basting every 30 mins. When the internal temperature reaches 140 degrees, crank the heat up to 400 degrees and roast for about 10 mins more, or until the internal temperature reaches 150 degrees and the exterior is browned nicely.
  3. Let the roast sit and rest for about 10 mins.

 

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Bourbon-Brown Butter Pecan Pie

Ingredients

SERVINGS: 10

Crust

  • 1½ cups all-purpose flour, plus more
  • ½ teaspoon kosher salt
  • ¾ cup vegetable shortening

Assembly

  • ½ cup (1 stick) unsalted butter
  • 3 large eggs
  • 1 cup (packed) light brown sugar
  • ½ cup honey
  • ½ cup pure cane syrup (such as Steen’s) or dark corn syrup
  • 2 tablespoons bourbon
  • 2 tablespoons vanilla extract
  • pinch of freshly grated nutmeg
  • pinch of ground cinnamon
  • 2 cups pecans, chopped

Preparation

Crust

  • Whisk 1½ cups flour and salt in a medium bowl. Using a fork, work in shortening until mixture is crumbly. Mix in 2 Tbsp. cold water and knead until dough just comes together.

  • Roll out dough on a lightly floured surface until about ¼” thick. Fold in half, then in half again (so that it’s folded into quarters); roll out to a 12” round. Transfer to a 9” pie dish. Lift up edges and let dough slump down into dish. Trim, leaving about 1” overhang. Fold edges under and crimp. Freeze while you make the filling.

Assembly

  • Place a rack in lower third of oven; preheat oven to 425°. Cook butter in a small saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Transfer to a large bowl; let cool slightly. Whisk in eggs, brown sugar, honey, cane syrup, bourbon, vanilla, nutmeg, and cinnamon until smooth; fold in pecans. Scrape filling into pie crust.

  • Bake pie 10 minutes. Reduce oven temperature to 375° and continue to bake until crust is golden brown and filling jiggles only slightly in the center, 40–45 minutes. Transfer to a wire rack; let cool. Chill until firm, at least 4 hours.

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Roast Chicken with Potatoes and Olives

Ingredients

SERVINGS: 4

  • 1 bay leaf, crushed
  • 1 teaspoon fennel seeds
  • ½ teaspoon crushed red pepper flakes; plus more for serving (optional)
  • 1½ pound fingerling potatoes, halved
  • ½ cup pitted Kalamata olives
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 chicken legs (thigh and drumstick; about 3 lb.)
  • ½ cup fresh flat-leaf parsley leaves with tender stems
  • 1 teaspoon finely grated lemon zest

Preparation: active 15 mins, total: 1 hour

  • Preheat oven to 450°. Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.

  • Toss potatoes, olives, 2 Tbsp. oil, and half of spice mixture in a large bowl; season with salt and pepper.

  • Place chicken on a rimmed baking sheet and rub with remaining 2 Tbsp. oil; season with salt and pepper and rub with remaining spice mixture.

  • Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35–45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.

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Spiced Lamb Patties with Nutty Garlic Sauce

Ingredients

SERVINGS: 4

  • 2 garlic cloves, finely grated
  • ¼ cup almond butter
  • 4 tablespoons fresh lemon juice, divided
  • 6 tablespoons olive oil, divided
  • 1 teaspoon kosher salt, plus more
  • ½ teaspoon freshly ground black pepper, plus more
  • 1 pound ground lamb, preferably shoulder
  • ½ medium onion, finely chopped
  • ¼ cup chopped fresh parsley
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ small head of red cabbage, thinly sliced
  • ¼ English hothouse cucumber, halved lengthwise, thinly sliced
  • 2 radishes, thinly sliced
  • 4 pita bread or flatbreads
  • Mixed tender herb leaves (such as cilantro and mint; for serving)

Preparation:  active, 30 mins, total: 30 mins

  • Whisk garlic, almond butter, 2 Tbsp. lemon juice, 2 Tbsp. oil, and 2 Tbsp. water in a small bowl until smooth; season with salt and pepper. Set sauce aside.

  • Using your hands, gently mix lamb, onion, parsley, coriander, cumin, 2 Tbsp. oil, 1 tsp. salt, and ½ tsp. pepper in a large bowl just to combine. Form into twelve ¾”-thick patties.

  • Heat a dry large skillet, preferably cast iron, over medium heat. Working in 2 batches, cook patties, pressing slightly to flatten, until browned on the outside but still pink in the center, about 4 minutes per side. Transfer to wire rack set inside a rimmed baking sheet; let rest 5 minutes.

  • Meanwhile, toss cabbage, cucumber, radishes, and remaining 2 Tbsp. lemon juice and 2 Tbsp. oil in a medium bowl; season with salt and pepper.

  • Serve lamb patties with pita bread, salad, herbs, and reserved sauce.

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Tahini Cookies

Ingredients

SERVINGS: MAKES ABOUT 15

  • 1 cup all-purpose flour
  • ½ cup toasted pine nuts
  • ⅓ cup powdered sugar
  • ⅓ cup tahini
  • ¼ cup unsalted butter (½ stick), room temperature
  • ½ teaspoon kosher salt
  • 2 tablespoons black sesame seeds
  • 2 tablespoons demerara sugar

Preparation

ACTIVE: 20 MIN  TOTAL: 45 MIN

  • Preheat oven to 350°. Pulse flour, pine nuts, powdered sugar, tahini, butter, and salt in a food processor until dough forms a ball around blade.

  • Mix black sesame seeds and demerara sugar in a small bowl. Form dough into 1” balls and roll in sesame seed mixture. Place on a parchment-lined rimmed baking sheet, spacing 2” apart, and flatten slightly. Bake cookies until lightly golden, 20–25 minutes.

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Pecan Monkey Bread

Ingredients: Serves 6

Crème Anglaise

  • 1 cup heavy cream
  • ½ vanilla bean, halved lengthwise
  • 2 large egg yolks
  • 3 tablespoons granulated sugar

Monkey Bread And Assembly

  • Nonstick vegetable oil spray
  • ½ cup pecans
  • ½ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • ½ cup (packed) light brown sugar
  • ¼ cup unsalted butter, room temperature
  • ½ cup golden raisins
  • 1 package puff pastry, thawed
  • All-purpose flour (for surface)

Special Equipment

  • 1 jumbo 6-cup muffin pan

Preparation

Crème Anglaise

  • Place cream in a small saucepan and scrape in vanilla seeds. Heat over medium until just simmering, about 5 minutes. Remove from heat.

  • Whisk yolks and granulated sugar in a medium bowl until pale and light, about 2 minutes. Gradually whisk half of cream into yolk mixture. Then whisk mixture in bowl back into cream in saucepan. Cook over medium-low, stirring constantly with a wooden spoon, until sauce is thickened and coats spoon, about 5 minutes. Transfer to a medium bowl; let cool.

  • Do Ahead: Sauce can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.

Monkey Bread And Assembly

  • Preheat oven to 350°. Coat muffin cups with nonstick spray. Toast pecans on a rimmed baking sheet, tossing occasionally, until slightly darkened and fragrant, 8–10 minutes. Let cool; coarsely chop.

  • Stir granulated sugar and cinnamon in a small bowl; set aside. Bring brown sugar, butter, and ½ cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Pour syrup into muffin cups. Top with pecans and raisins.

  • Gently roll out pastry on a lightly floured surface just to smooth. For a 14-oz. package, fold sheet in half. For a 17.3-oz. package, stack sheets. Cut pastry into an 8x6 grid to make 48 squares. Roll into balls; toss in cinnamon sugar. Fill muffin cups with balls; press lightly to compact.

  • Bake until pastry is golden brown and puffed, 25–30 minutes. Let cool slightly, but unmold before caramel hardens.

  • Serve monkey bread, caramel side up, on a pool of crème anglaise.

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Beef Bourguignonne Pot Pie

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Beef Bourguignonne Pot Pie

Ingredients: Serves 6

  • 3 tablespoons olive oil
  • ½ cup plus 1 Tbsp. all-purpose flour, plus more
  • Kosher salt and freshly ground black pepper
  • 1½ pounds boneless beef chuck, cut into 2" pieces
  • 3 slices bacon cut into ¼" pieces
  • 1 medium onion, finely chopped
  • 1 medium leek, white and pale-green parts only, halved lengthwise, thinly sliced
  • 1 medium carrot, peeled, finely chopped
  • 1 garlic clove, finely chopped
  • ½ cup finely chopped fresh parsley
  • 2 tablespoons brandy or bourbon
  • 4 sprigs thyme, leaves stripped
  • 1 bay leaf
  • 1 star anise pod
  • 2 cups low-sodium chicken broth
  • 1 cup red wine
  • 5 tablespoons unsalted butter, room temperature, divided
  • 8 ounces crimini mushrooms, stems removed
  • 8 ounces pearl onions, peeled
  • 1 tablespoon fresh lemon juice
  • 2 sheets frozen puff pastry (two 14-oz. packages or one 17.3-oz. package), thawed
  • 1 large egg, beaten to blend

Preparation

  • Place a rack in lower third of oven; preheat to 400°. Heat oil in a large heavy pot over medium-high. Season ½ cup flour with salt and pepper. Add beef and toss to coat; shake off excess. Working in batches as needed to avoid steaming meat, cook beef, turning often, until browned all over, 8–10 minutes per batch. Transfer to a plate.

  • Cook bacon in same pot, stirring often, until brown and crisp. Add ¼ cup water and cook, scraping up browned bits, then add onion, leek, and carrot and cook, stirring occasionally, until vegetables are starting to soften, about 5 minutes. Stir in garlic and parsley and return beef to pot. Add brandy and simmer until liquid is almost completely evaporated, about 1 minute. Add thyme leaves, bay leaf, star anise, broth, and wine and season with salt and pepper; bring to a simmer.

  • Mix 1 Tbsp. flour and 1 Tbsp. butter in a small bowl until smooth; stir into meat mixture. Cover pot and braise in oven until beef is very tender, 1–1½ hours.

  • Melt remaining 4 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and pearl onions and cook, stirring, until browned, 8–10 minutes. Stir in lemon juice; season with salt and pepper. Add mushrooms and onions to stew, cover pot, and return to oven. Cook until onions are very tender, 25–30 minutes. Let stew cool.

  • Meanwhile, working with one at a time, roll out pastry sheets on a lightly floured surface until about 4” larger than baking dish (use a 2-qt. oval or an 8” square). Place 1 sheet on a parchment-lined baking sheet and chill. Transfer remaining sheet to baking dish. Lift up edge and let dough slump down into dish. Trim, leaving about 1” overhang. Transfer stew to baking dish. Brush edge of pastry with egg.

  • Using a cutter, punch out a circle in the center of chilled pastry. Drape pastry over filling and trim to a 1” overhang. Press edges of dough together to seal and fold overhang under. Crimp edge, then brush top of pastry with egg.

  • Bake until crust is deep golden brown, 30–35 minutes. Let pie cool slightly.

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