Paprika White Wine Bucatini

Recipe Name: Paprika White Wine Bucatini

Story: I've been making this recipe since 2015. I was drawn to this recipe because of the technique and ease of making this gourmet pasta. Alcohol-removed wine or stock can be substituted for the white wine. And I've found over the years that the pasta is still delicious with minimal stirring and less of the risotto technique (I've tried adding most of the liquid at once, covering, and stirring only a few times, and it's still turned out great). I like my food with a kick, so I usually make it with spicy sausage and hot paprika. It's a perfect winter pantry recipe. Hope you enjoy! 

Years you've been making it: Since 2015

Author / Creator: https://iwillnoteatoysters.com/paprika-white-wine-bucatini/

Submitted by: Chelsea

Ingredients: 

• 2 tbsp olive oil
• 1 large yellow onion , chopped finely
• 1 lb Italian sausage, sweet or spicy , casings removed
• 3 tbsp sweet paprika
• 1 tsp kosher salt
• 2 cups dry white wine
• 3-3 1/2 cups chicken or vegetable stock
• 1 lb bucatini , broken in half if your pan isn't wide enough… you will want to have the whole pasta submerged at all times
• 1/4 cup freshly grated parmesan , more for garnish
• chopped chives garnish
• fresh black pepper

Directions: 

1. In a large, wide sauté pan with lid, heat the olive oil over medium-high heat. You will want this pan to be wide enough to have all the bucatini in laying flat. If your pan is not wide enough, break your pasta in half.
2. Add the onions and sauté until translucent and starting to brown, about 5 minutes.
3. Add the sausage and break it up as it browns, about 4 minutes.
4. Add paprika and salt and sauté for 30 seconds until fragrant.
5. Add the white wine and scrape the bottom of the pan as it bubbles to release the bits of flavor.
6. Add 1 cup of the stock. Once it comes to a boil, add the bucatini and reduce the heat to medium-low.
7. Cover the pan. Stir often making sure the bucatini doesn’t stick to the bottom.
8. Once the sauce begins to reduce and thicken, add stock one cup at a time, stirring and covering in between stirs.
9. Continue doing this with the remaining stock until the pasta is cooked through. It will take anywhere between 16-18 minutes. This is like cooking risotto; adding liquid as needed until cooked through. If you're out of stock, use water!
10. Once the bucatini is al-dente, toss in the parmesan and some black pepper. 
11. Check for seasoning and adjust with the salt. Plate and garnish with chives and Parmesan. Enjoy!

Mother's Roast Lamb

 

Recipe Name:  Mother's Roast Lamb

Story:  This is a photocopy of a recipe James' mom wrote.  She put together a book of all of her favorite recipes and the book was distributed to her kids after her death.  James said he ate this throughout his life, at least a couple times a year.  So the recipe is about 50+ years old.

Years you've been making it:  Since 1970+

Author / Creator:  Martha Katz

Submitted by:  Chelsea and James

Ingredients:  

• Half / Whole leg of Lamb
• Garlic cloves
• Small jar of Dijon mustard
• 1 cup of strong coffee
• Instant coffee (optional, see note)

Directions:  

1. Pierce the skin of a whole or half leg of lamb in 10 to 20 places, depending on size of roast
2. Insert a slice (1/4) of a garlic clove under the skin in each slit
3. Slather the entire roast with Dijon mustard (a whole small jar)
4. Cook in an open roasting pan at 350 for 30 minutes per pound
5. When half baked, pour 1 cup of strong coffee over the roast (makes dark gravy)
6. Baste frequently
7. Add some sour cream to the gravy

Notes:  

James remembers his mom using instant coffee too - coating it on the mustard before roasting.

Jim Lahey's No-Knead Bread

Recipe Name: Jim Lahey's No-Knead Bread

Story: I've always loved to cook, but I really started to hone my skills while in college. I regularly visited my local farmers market, started following lots of food blogs and food columns, and experimented with new foods and recipes. My mom and I would often share recipes and tips with one another. Around 2008, my mom shared a no-knead bread recipe featured on Mark Bittman's "The Minimalist" in New York Times. I immediately became obsessed with Bittman's column and corresponding cooking videos and I would anxiously wait for a new video to air so I could learn to make something new. Occasionally, Mark would interview chefs and bakers and highlight a specific recipe from them. One of the most popular segments was (and continues to to be) with Jim Lahey of Sullivan Street Bakery, where Jim shared his no-knead bread recipe and gave viewers a tour of his bakery. I was intrigued from the start, but it wasn't until I received a dutch oven for Christmas of 2009, that I actually made the bread. I had learned to make bread earlier that year from an eccentric British gardener in Long Island (his community garden was next to the farm I worked on). I enjoyed making bread, but as soon as I received the dutch oven, I immediately switched to making the no-knead bread. In 2010 when I was managing farmers markets, I made a loaf (or two) of this bread every week to go with whatever local produce I brought home from the market. I don't make the bread as regularly anymore, but it is still a great go-to recipe. You just need a little bit of time and patience. I hope you enjoy as much as I do!

Years you've been making it: Since 2009

Author / Creator: Jim Lahey, https://cooking.nytimes.com/recipes/11376-no-knead-bread

Submitted by: Chelsea

Ingredients:
Yield: 1.5 pound loaf
Time: 1.5 hours, plus about 20 hours' resting time

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1 ¼ teaspoons salt
Cornmeal or wheat bran as needed

Directions:
Step 1: In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
Step 2: Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
Step 3: Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
Step 4: At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Notes:
Unlike most of my cooking, I follow this recipe pretty closely. I usually let the dough rest closer to 18 hours. You'll definitely want to generously coat a cotton towel with cornmeal so the dough won't stick. Or you can use a flexible cutting board on the bottom of the dough - I find this makes it easier to transfer the dough to the hot pot. And of course, I use my favorite dutch oven for this! The organization I work for is one of the pioneers in the local grain movement (https://www.grownyc.org/grains), so I am very lucky to have access to different flours. I've tried using these other types of flours for this recipe with varied success. If you decide to change the flour, you'll definitely need to make some adjustments to water, yeast, and/or rise time and be aware that the density might change as well.