Squab with Orange and Almond


2 tablespoons duck fat or unsalted butter
2 stalks celery, chopped
2 carrots, chopped
1 yellow onion, chopped (about 1 cup)
4 squab, each about 1 pound, wing tips removed
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 quart veal or chicken stock, preferably homemade
1/4 cup port wine
zest and juice of 3 navel oranges; grate the zest of 1 orange and sliver the zest of the other 2 for garnish
1/2 cup slivered almonds, toasted
2 oranges, peeled and divided into segments (optional)
4 sprigs orange blossoms or leaves, for garnish (optional)


  1. In a large, deep pot with a tight-fitting lid, heat the duck fat over high heat. When hot, reduce the heat to medium-high, add the celery, carrots, and onion, and cook, stirring, until the onions are tender and fragrant, 4 to 5 minutes.
  2. Add the squab and thyme and cook until the squab are lightly browned on both sides, 2 to 3 minutes, turning the squab once during browning.
  3. Season to taste with salt and pepper. Add the stock, port, and grated orange zest and stir gently to mix. Cover and cook until the squab are cooked through, about 20 minutes.
  4. Lift the squab from the pot and set aside to rest on a plate. Strain the liquid through a fine-mesh sieve into a saucepan. Bring to a boil over medium-high heat, immediately reduce the heat to medium, and simmer until the liquid reduces by half, 8 to 10 minutes.
  5. Stir in the orange juice and season to taste with salt and pepper. Cook over medium heat until the sauce is smooth and nearly as thick as heavy cream, 5 to 10 minutes.
  6. Pour the warm sauce into shallow bowls and top with a squab. Garnish with the slivered orange zest, almonds, and orange segments and orange blossoms or leaves, if using.

Makes 4 servings.

Source: So Good

Pappardelle with Lamb Ragu


3 tablespoons extra-virgin olive oil
1 carrot, finely diced
1 onion, finely diced
1 celery rib, finely diced
1-1/2 pounds ground lamb
2 teaspoons ground coriander
1 teaspoon ground fennel seeds
1/2 teaspoon ground cumin
1 teaspoon chopped rosemary
1 teaspoon chopped thyme
salt and freshly ground pepper
1 tablespoon tomato paste
1/2 cup dry red wine
1 (28-ounce) can diced tomatoes
1-1/4 cups chicken stock or low-sodium broth
12 ounces pappardelle
1 tablespoon unsalted butter
3/4 cup fresh ricotta cheese
2 tablespoons chopped mint


  1. In a large cast-iron casserole, heat 2 tablespoons of the oil. Add the carrot, onion and celery and cook over high heat, stirring occasionally, until slightly softened, 5 minutes.
  2. Add the lamb, coriander, fennel, cumin, rosemary and thyme; season with salt and pepper. Cook, stirring, until the liquid evaporates, 5 minutes.
  3. Stir in the tomato paste. Add the wine and cook until evaporated, 5 minutes.
  4. Add the tomatoes and their juices along with the stock and bring to a boil. Cover partially and cook over moderately low heat until the liquid is slightly reduced, 25 to 30 minutes.
  5. In a large pot of boiling salted water, cook the pasta until al dente. Drain, shaking well.
  6. Add the pasta to the sauce. Add the butter and the remaining 1 tablespoon of oil and toss over low heat.
  7. Serve the pasta in bowls, topped with the ricotta and mint.

Makes 6 servings.

Source: Chef Andrew Carmellini

Languedoc Beef Stew with Red Wine, Herbs, and Olives


2-1/4 lb thickly sliced braising or stewing beef
2 tablespoons flour
5-6 tablespoons olive oil
1 large onion, thinly sliced
2 large garlic cloves, crushed
1 tablespoon tomato puree
1-1/4 cups Faugeres or other full-bodied fruity red wine
1/2 cup homemade or organic beef broth
1 teaspoon herbes de Provence
1 thin strip of unwaxed orange zest
2 bay leaves
1/3 cup black olives
3 heaped tablespoons roughly chopped flat-leaf parsley
sea salt and freshly ground black pepper

Slow-roasted Carrots

1 lb carrots
a pinch of cayenne pepper
2 tablespoons olive oil


  1. Trim any excess fat from the beef, then cut the meat into large cubes. Put the flour in a shallow dish and season it with salt and pepper. Dip the cubes of beef in the flour to coat.
  2. Heat 2 tablespoons oil in a large skillet, add the beef, and saute on all sides until the meat is browned — you will need to do this in batches, adding extra oil as you go. Transfer the beef to a cast-iron casserole.
  3. Heat the remaining oil in the skillet, add the onion, and cook for 3 to 4 minutes until softened but not browned.
  4. Add the garlic and tomato puree and cook for 1 minute, stirring.
  5. Add 1 cup of the wine, the broth, herbes de Provence, orange zest, and bay leaves. Bring to a boil, then pour the sauce into the casserole.
  6. Heat the casserole over medium heat and bring the sauce back to a boil. Reduce the heat, cover, and simmer very gently for 2-1/2 to 3 hours until the meat is completely tender. Check the contents of the casserole occasionally to ensure there is enough liquid (add a little extra broth or water if it’s dry).
  7. About two-thirds of the way through the cooking time, prepare the slow-roasted carrots. Cut the carrots into long, thick diagonal slices. Put the carrots, salt, and cayenne pepper in a large, shallow ovenproof dish, pour the oil over, and toss well. Bake in a preheated oven at 350°F for 45 to 60 minutes until the carrots are soft and their edges are caramelized.
  8. About 30 minutes before the stew should be ready, stir in the olives. Just before serving, season to taste with salt and pepper, then stir in the parsley and the remaining wine, and cook for a further 5 minutes. Serve with the slow-roasted carrots.

Makes 4 to 6 servings.

Source: Cooking with Wine

Asparagus Omelette with Smoked Salmon


1 kg white asparagus salt
1 pinch sugar
1 teaspoon butter
8 eggs
4 tablespoons cream
salt and freshly ground pepper
freshly grated nutmeg
3 tablespoons butter
300 g smoked salmon in thin slices

Hollandaise Sauce with Herbs

1 shallot
5 white peppercorns
1 tablespoon white wine-vinegar yolks of 3 eggs
250 g butter
salt and freshly ground pepper
1 tablespoon lemon juice
2 tablespoons finely chopped parsley
2 tablespoons finely chopped dill


  1. Peel the asparagus, remove the woody ends and boil in salted water with a pinch of sugar and a teaspoon of butter for 20 minutes until done.
  2. To make the herb hollandaise sauce: peel the shallots and chop finely. Add to the crushed peppercorns, vinegar and 5 tablespoons of water and boil to reduce it slightly. Rub through a fine sieve into a bowl, then beat in the egg yolk. Put the bowl in a container of hot water. Whisk the shallot and egg mixture continuously until it is creamy and thick. Remove the bowl from the hot water container and add melted butter – not too hot – while stirring constantly. Season with salt, pepper and lemon juice and stir in the chopped herbs.
  3. For the omelette, beat the eggs and cream together. Season with salt, pepper and nutmeg and make four omelettes in butter.
  4. Remove the asparagus from the water and drain. Stuff the omelette with asparagus, salmon and hollandaise sauce with herbs.

Makes 4 servings.

Source: Cooking with Asparagus

Vietnamese-style White Rose Dumplings


20 pieces rice paper skins
16 oz raw shrimp, peeled
2 tsp minced garlic
2 tsp minced shallot
1 tsp salt
1 tsp pepper
1 tsp sesame oil

Sweet Dipping Sauce

1 cup fish sauce
1-1/2 cups sugar
3 cups water


  1. Put shrimp, garlic, shallots, salt and pepper and sesame oil in a food processor, mix well.
  2. Put damp rice paper wrapper in palm of hand, place one teaspoon of mixture in center and fold in corners to form the shape of a flower.
  3. Steam for five minutes.
  4. Serve hot with sweet dipping sauce.

Makes 20 dumplings.

Source: The Cookbook of Streets International