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Yields 8-10 servings. Ingredients: 2 pounds potato (about 2 potatoes), peeled, medium dice. 2 pounds butternut squash (1 large), medium dice. 2 pounds cauliflower (1 large head), florets
3. Soups and Chili. Soup and chili is another core arena for canned tomatoes. Their hearty, acidic richness are the perfect roots to start building flavors.
Heat oven to 350° F. Season the beef with 1 teaspoon salt and ½ teaspoon pepper and sear in a pan. ... scatter tomatoes and thyme around the meat and roast to the desired doneness, ...
Sauté chopped mushrooms in butter and olive oil, along with shallots, garlic, tomato paste and dried oregano, then deglaze the pan with red wine for a hearty vegetarian version of meat sauce.
Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil. 3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.
"Beef Braciole" – tenderized flank steak (layered with salt, black pepper, Parmesan, Swiss cheese, a slice of ham and rolled), seared and roasted in sauce with roasted for 3 hours, served on top of homemade corkscrew fusilli in a homemade marinara sauce (made with onions, scallions, carrots, garlic, chopped basil, salt, sugar, and San Marzano ...
Pro tip: start the oven at a very high temperature to ensure that the skin gets crispy before reducing it to yield juicy, tender meat. Seared Rack of Lamb with Pistachio Tapenade by Anne Burrell
"Enchilada Roja" – beef brisket seasoned with blackening spices with cumin and coriander, flash-seared on a flattop, braised in oven with white onions, jalapeños, and Mexican amber beer, shredded and topped with ranchero sauce (made with roasted tomatoes, jalapeños, garlic, onions, and cinnamon sticks), stacked on two flour tortillas, and ...
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