Pimm's No. 3

Alas I have been unable to find Pimm's No. 3 (a.k.a. 'Winter Cup') in the United States. Until then, I'm trying variations offered online. Here's one from the BBC:

Ingredients

• 1 part Pimm's No. 1
• 1 part brandy
• 3 parts apple juice
• cinnamon stick

Preparation

Combine all ingredients and heat gently. Serve with a slice of apple and a slice of orange. 

Pollo Adobado

 

Ingredients

• 1 kg of chicken pieces 
• 3 guajillo chilies 
• 1 ancho chili 
• 1 orange 
• ¼ onion 
• 1 clove garlic 
• ½ achiote bar (50 grams) 
• 1 teaspoon of cumin 
• 1 teaspoon oregano 
• 1 tablespoon of apple cider vinegar 
• Salt and pepper to taste 
• 2 tablespoons of butter or oil 
• 2 cups of chicken broth

Preparation

1. Boil two cups of water and cook the dried chiles in it until soft; remove the seeds and reserve.
2. Blend the chilies with the juice of the orange, onion, garlic, achiote paste, cumin, oregano and apple cider vinegar, to obtain a smooth sauce.
3. Season the chicken with salt and pepper, place it in a baking dish and pour the marinade over the pieces, making sure that everything is covered by the sauce. Cover with plastic and refrigerate for 4 hours.
4. Heat butter or oil in a Dutch oven, add the chicken pieces and brown lightly.
5. Add the broth and cover, stir occasionally and cook over low heat until the chicken is cooked (you can add more broth if it is undercooked).

Jenn Segal's Baked Ziti

 

From Once Upon a Chef

Servings: 8-10
Prep Time: 10 Minutes
Cook Time: 50 Minutes
Total Time: 1 Hour

Ingredients

• 1 lb ziti noodles
• 1.5 lbs ground spicy or sweet Italian sausage (or removed from casings)
• 4 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 1 teaspoon salt
• 1-1/2 teaspoons sugar
• 1/4 teaspoon crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Pecorino Romano (or Parmigiano Reggiano) cheese
• 1/3 cup chopped fresh basil, plus more for serving
• 8 oz whole milk mozzarella cheese, shredded (about 2 cups)

Instructions

• Bring a large pot of salted water to a boil. Cook the ziti according to the package directions for very al dente, about 7 minutes. (It will continue to cook in the oven so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside.
• Preheat the oven to 425°F and set the oven rack in the middle position.
• Heat a large sauté pan (preferably nonstick) over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar and red pepper flakes and simmer, uncovered, for 10 minutes.
• Add the heavy cream, 1/3 cup of the Pecorino Romano, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.
• Make Ahead: This dish can be assembled and refrigerated, covered, up to 2 days in advance. Since the dish will be cold, the baking time will need to be increased. To bake, cover tightly with aluminum foil and place in a 425°F oven for 25 minutes, then uncover and bake for another 10 to 15 minutes, or until the cheese is lightly browned and the pasta is hot throughout.
• Freezer-Friendly Instructions: The dish can be frozen unbaked. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the Make Ahead instructions above.

Jenn Segal's Beef Stew

I was introduced to Once Upon a Chef last week. I love beef stew and may never make another kind again. The balsamic vinegar and sugar are key to the recipe in my opinion. 

Servings: 6

Total Time: 3 Hours 30 Minutes

Ingredients

• 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 2 medium yellow onions, cut into 1-inch chunks
• 7 cloves garlic, peeled and smashed
• 2 tablespoons balsamic vinegar
• 1-1/2 tablespoons tomato paste
• 1/4 cup all-purpose flour
• 2 cups dry red wine
• 2 cups beef broth
• 2 cups water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1-1/2 teaspoons sugar
• 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
• 1 pound small white boiling potatoes (baby yukons), cut in half
• Fresh chopped parsley, for serving (optional)

Preparation

1. Preheat the oven to 325°F and set a rack in the lower middle position.
2. Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
4. Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm -- or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
5. Freezer-Friendly Instructions: The stew can be frozen for up to 3 months. Just omit the potatoes because they don’t freeze well. If you’d like, boil some potatoes separately when you defrost the stew and either add them into the stew or serve them on the side. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot.

Russian Tea

 Do not knock it until you’ve tried it. That is all. It’s not Russian. It’s barely tea. 

Blue Apron's Roasted Red Pepper Pasta

This. I can't stop making it.

Ingedients

6 oz  Lumaca Rigata Pasta

½ lb  Broccoli

2 cloves  Garlic

¼ cup  Grated Parmesan Cheese

¼ cup  Cream

2 Tbsps  Butter

2 Tbsps  Tomato Paste

1 Tbsp  Capers

1 oz  Sliced Roasted Red Peppers

1½ tsps  Calabrian Chile Paste

Preparation

1. Prepare & roast the broccoli: Place an oven rack in the center of the oven, then preheat to 450°F. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the stem, then cut the broccoli into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 
2. While the broccoli roasts, add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Reserving 1/2 cup of the pasta cooking water, drain thoroughly. 
3. While the pasta cooks, peel and roughly chop 2 cloves of garlic. Finely chop the peppers.
4. While the pasta continues to cook, in a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the capers and chopped garlic and peppers; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add 1/4 cup of water (carefully, as the liquid may splatter) and the cream (shaking the bottle before opening). Stir to combine. Taste, then season with salt and pepper if desired. 
5. To the pan of sauce, add the cooked pasta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished pasta with the roasted broccoli on the side. Garnish with the cheese.

https://www.blueapron.com/recipes/roasted-red-pepper-pasta-with-roasted-broccoli-parmesan

Fennel Ice Cream

Ingredients

• 1 2/3 cups heavy cream
• 2 teaspoons fennel seeds (crushed)
• 1 cup whole milk
• 3/4 cup sugar (divided)
• 4 large egg yolks

Preparation

1. Bring cream and fennel seeds just to a simmer in a small heavy saucepan, then cover and let steep about 30 minutes.
2. Meanwhile, bring milk, 1/2 cup sugar, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat, stirring.
3. Whisk together yolks and remaining 1/4 cup sugar in a large bowl, then add milk mixture in a slow stream, whisking. Return mixture to medium saucepan and cook, stirring with a wooden spoon, until mixture coats back of spoon and registers 175°F on an instant-read thermometer (do not let boil). Immediately strain custard through a fine-mesh sieve into a metal bowl, then quick-chill by setting bowl in an ice bath and stirring occasionally until cool, about 15 minutes.
4. Strain fennel cream through fine-mesh sieve into custard, pressing on solids. Continue to chill in ice bath until custard is very cold, then freeze in ice cream maker. Transfer to an airtight container and put in freezer to harden, about 1 hour.

Note: Custard with fennel cream can be chilled, covered, in refrigerator up to 24 hours. Makes 1 quart