Family Style Shared Plates For Casual Feasts – Karen Tedesco (1)

Making stew does require work up front—plan on a good 30 minutes of prep. But the payoff is huge. Once everything is in the pot, you walk away while the stew simmers, filling your home with a mouthwatering aroma. And, as we all know, stew is even better the next day. 3½ lbs (1.6 kg) boneless beef chuck roast, trimmed of fat and cut into 2–3-inch (5–8-cm) cubes 1 tbsp plus 2 tsp (17 g) kosher salt, divided 1–4 tbsp (15–60 ml) extra virgin olive oil, divided ¾ cup (180 ml) dry red wine 1 yellow onion, chopped 10 oz (280 g) carrots (about 4 medium), cut into 2-inch (5-cm) pieces 2 leeks, white parts halved lengthwise and chopped ¼ cup (40 g) whole cloves garlic, halved 3 tbsp (45 g) tomato paste 2 tsp (3 g) herbes de Provence or chopped fresh thyme 1 lb (455 g) Yukon Gold potatoes, cut into 1½-inch (4-cm) chunks ¼ cup (35 g) all-purpose flour 1 bay leaf Freshly ground black pepper 4 cups (960 ml) beef or chicken broth 1 cup (140 g) all-purpose flour 1 tsp baking powder 1 tsp kosher salt ½ tsp baking soda ½ tsp granulated sugar ¾ cup (180 ml) buttermilk ¼ cup (60 ml) melted butter 2 oz (55 g) grated Gruyère cheese 1 tbsp (3 g) chopped fresh Italian parsley 1 tbsp (2 g) chopped fresh tarragon or chives Grated Gruyère cheese ¼ cup (8 g) coarsely chopped fresh Italian parsley For the stew, cut a piece of parchment paper the size of the cover of a large (6- to 7-quart [5.7- to 6.6-L]) Dutch oven or large, heavy- bottomed pot.

Season the beef cubes evenly with 1 tablespoon (10 g) of the salt. Put the Dutch oven over medium-high heat and let it get hot for a few minutes; a splash of water should sizzle and evaporate on contact. Add 1 tablespoon (15 ml) of the oil. Arrange some of the beef in one layer in the pot, without crowding the pieces. Cook until the meat is nicely brown, about 3 minutes per side.

Transfer the beef to a large bowl. Repeat with the remaining beef in one or two more batches, adding a bit more oil each time, as needed, to coat the bottom of the pan.

Thank you for buying this Page Street Publishing Co. ebook. To receive special offers, bonus content, and info on new releases and other great reads, sign up for our newsletters. Or visit us online at us.macmillan.com/newslettersignup OceanofPDF.com The author and publisher have provided this e-book to you for your personal use only.

You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the author’s copyright, please notify the publisher at: http://us.macmillanusa.com/piracy. OceanofPDF.com For my parents and grandparents, who taught me how to eat family style. OceanofPDF.com OceanofPDF.com INTRODUCTION Cooking isn’t just a means to an end—it’s an everyday act that bonds us together. Family Style is all about sharing delicious, home-cooked food with people you care about.

The goal is to inspire you to take a relaxed approach to cooking for a group. Think abundant plates of Sunday- style pasta sauced with a rich pork ragu (here); spiced, roasted carrots generously heaped onto a platter (here); and an oversized bowl that holds a flavor-packed chickpea salad with tangy tahini sauce (here). Gathering around a table—whether that “table” happens to be your kitchen island, your coffee table or just a blanket spread on the grass—is an elemental way for people to connect.

No matter what else is happening in the world, sitting down together to share a meal is a mutually rewarding experience. I know—it all sounds like something to aspire to. So let’s agree that keeping things uncomplicated is equally important. When I cook, I don’t want to use lots of pots, pans and dishes that need cleaning up, so my recipes are generally streamlined and easy to pull off, even on a weeknight.

Nor do I expect you to have to search high and low for ingredients to make a recipe. Although my own pantry is stocked with all kinds of oils, spices and seasonings—the “goodies” that inspire me as a creative cook—I’ve based this recipe collection on ingredients you can buy at any well-stocked grocery store and at your local farmers’ market.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

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