FAMILY NETWORK CLASS - VIRTUAL CLASS -
SHOPPING LISTS AND RECIPES
SHOPPING LISTS & RECIPES INCLUDE: braised beef with pepperoncini potato gnocchi sweet pepper and garlic sauce Then bringing it all together to create: potato gnocchi with sweet pepper sauce and braised beef BONUS: Parisian gnocchi Time for dessert: applesauce cake
Shopping list: beef & gnocchi dishes chuck roast pepperoncini beef stock bell pepper yellow onion garlic chicken stock tomato paste russet potato all purpose flour eggs ground nutmeg grated parmesan chives parsley basil unsalted butter
braised beef with pepperoncini Serves: 10-12 | Prep Time: 5 minutes | Cook Time: 3 hours YOU WILL NEED cast iron skillet or frying pan crockpot or roasting pan measuring cups measuring spoons INGREDIENTS 1 beef chuck roast (preferably around 5lbs) 1/2 cup of diced pepperoncini 1/4 cup of pepperoncini brine 1 cup of beef stock 1 teaspoon salt 1 teaspoon pepper olive oil water DIRECTIONS 1. Season beef chuck roast with salt and pepper and let sit out for 20 minutes (or until it reaches room temperature.) 2. Preheat oven to 300 degrees and heat a cast iron skillet or frying pan with 1 tablespoon of olive oil. 3. Sear chuck roast until browned on both sides then transfer to a roasting pan or crockpot. 4. Deglaze the pan with ½ cup of water to remove any browned meat residue. 5. Add beef stock, pepperoncini, brine and pan glaze to crockpot or roasting pan. 6. Place roast beef in preheated oven until fork tender (about 2 ½ to 3 hours) or on high in the crockpot for about the same or slightly longer time frame. 7. When done remove meat from pan/crockpot and let rest for [how long?}. When meat has cooled slightly, pull apart and serve or cool for later use.
potato gnocchi Serves: 4-5 | Prep Time: 90 minutes | Cook Time: 10 minutes YOU WILL NEED potato ricer or tool to mash potatoes measuring cups measuring spoons plastic wrap pastry scraper or butter knife sheet pan small pot INGREDIENTS 2 russet potato ¾ cup 00 flour 1 egg 1 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup parmesan 2 tablespoons of chopped chives DIRECTIONS 1. Boil or bake potatoes (with skin-on) until fork tender in the middle, but not mushy. 2. Set potatoes aside to cool to room temperature. 3. When potatoes have cooled, run them through a potato ricer or mash thoroughly with a fork. 4. Arrange riced/mashed potatoes into a cone shaped mound with a divot in the middle. 5. Crack egg into the center of the potato mound and scramble with a fork. 6. Slowly mix the egg into the potato until fully incorporated then add parmesan/salt/nutmeg/chives into the mixture. 7. Incrementally add flour into the potato mixture until the dough starts to pull away from the cutting board. The dough should be smooth and have enough integrity so that it is pliable. 8. Flour surface area liberally and begin to knead dough into a ball (be sure not to overwork the dough or it’ll get tough,) cover with plastic wrap and let sit for an hour. 9. Take dough ball and cut into quarters, gently start working each segment into a snake-like rope about a ½ to ¾ inch thick (be sure to re-flour surface area while working the dough.) 10. Using a pastry scraper or butter knife, cut dough ropes into ¾ inch pillows, sprinkle with more flour and transfer to a sheet pan. 11. Bring a pot of water to a boil with one tablespoon of salt. 12. Separate the gnocchi nuggets into four groups, gently drop each batch into the boiling water one handful at a time. 13. When gnocchi float to the top of the water (about 2-3 minutes) let them cook for one minute more then remove and place onto an oiled sheet pan. 14. If you’re planning on preparing your gnocchi at a later time you can immediately transfer the gnocchi into an ice bath then remove, lightly oil and refrigerate.
sweet pepper and garlic sauce Serves: 4-5 | Prep Time: 15 minutes | Cook Time: 30 minutes YOU WILL NEED medium sauce pot immersion blender or standard kitchen blender measuring spoons measuring cups INGREDIENTS 2-3 red bell pepper (cubed) ½ half yellow onion (diced) 4 cloves garlic 1 tablespoon minced garlic 1 ½ cup of chicken stock (enough to cover cubed vegetables in a sauce pot) ½ cup of tomato paste (add until sauce has reached desired thickness) 1 teaspoon salt ½ teaspoon pepper DIRECTIONS 1. Place bell peppers, onions, garlic cloves, salt and pepper in a medium sauce pot with 1 tablespoon of olive oil. 2. Sweat vegetables until fragrant then add chicken stock (just enough to cover the vegetables) and bring to a slow boil until vegetables are soft. 3. Turn off the burner, add minced garlic and puree with an immersion or standard kitchen blender. 4. Transfer sauce back into the pot and add tomato paste and cook on medium heat until sauce thickens.
potato gnocchi with sweet pepper sauce and braised beef Serves: 4-5 | Prep Time: 5 minutes | Cook Time: 10 minutes YOU WILL NEED non-stick pan measuring cups measuring spoons INGREDIENTS 2 cups cooked potato gnocchi 4 oz braised, pulled beef chuck 1 cup sweet pepper sauce 1 tablespoon of chopped fresh herbs (parsley/basil) 1.5 tablespoon of unsalted butter DIRECTIONS 1. In a non – stick pan heat 1 tablespoon of butter until melted and frothy then add gnocchi. 2. Cook gnocchi undisturbed for about 2 minutes until nicely browned on one side. 3. Add beef and cook for about 1 minute then add pepper sauce and bring to a gentle boil. 4. Reduce sauce until it clings to the gnocchi and then add remaining butter and swirl until incorporated. 5. Remove from heat, plate and finish with fresh herbs.
Parisian gnocchi Serves: 4-5 | Prep Time: 30 minutes | Cook Time: 10 minutes YOU WILL NEED small sauce pot stand mixer wooden spoon pastry bag or ziplock bag measuring cups measuring spoons oiled sheet pan or bowl of ice water non-stick pan INGREDIENTS 1 cup of water 1 stick of unsalted butter 1 ¼ cups of all-purpose flour ½ cup of grated parmesan cheese 3 large eggs 2 tablespoons of fresh chopped parsley ¾ teaspoon of salt DIRECTIONS 1. In a small sauce pot bring water, butter, and salt to a boil. 2. Add flour to the boiling water all at once then turn down the heat. 3. With a wooden spoon, mix the flour/water mixture rigorously until the dough starts to pull away from the sides of the pot. 4. When the dough is smooth, remove from the heat. Transfer dough mixture into a stand mixer. 5. Let dough cool for 10 minutes and then add parmesan, parsley, and one egg at a time mixing on low speed with the paddle attachment. 6. Make sure each egg is fully incorporated into the dough before adding another. 7. When all the eggs are mixed into the dough, scoop the dough into a pastry bag or a ziplock bag with a ½ - ¾ inch hole cut into the corner. 8. Bring a lightly salted (1 tablespoon) pot of water to a boil. 9. Hold dough filled pastry bag over the pot of gently boiling water and begin to squeeze and cut the dough into ¾ inch rounds letting them drop into the water. 10. Make sure you have a sharp knife and cut away from your body. Dip the knife blade every 3 or so cuts into the water to keep the dough from sticking. 11. When all of the dough is cut/squeezed into the pot, the gnocchi should start to float after 2-3 minutes. Once the gnocchi begin to float, let them cook for an additional minute before transferring them to an oiled sheet pan or into a bowl of ice water (if planning on preparing them later.) 12. The best way to finish the gnocchi is to sear them in a non-stick pan with butter and finish with your favorite sauce or to coat with sauce and bake in the oven with cheese. 13. The Parisian gnocchi should be light and airy and the dough is quick and easy to make!
Shopping list: applesauce cake
aluminum foil 8" square baking pan all-purpose flour baking soda salt granulated sugar ground cinnamon ground nutmeg unsweetened applesauce unsalted butter apple juice large eggs vanilla extract
applesauce cake Serves: 12 | Prep time: 15 minutes | Cook time: 55 minutes, plus cooling time YOU WILL NEED aluminum foil 8x8” baking pan 3 bowls (1 small, 1 medium, 1 large) whisk measuring spoons measuring cups rubber spatula oven mitts cooling rack INGREDIENTS pan release spray 1 ½ cup all purpose flour 1 teaspoon baking soda ½ teaspoon salt 2/3 cup granulated sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1 cup unsweetened apple sauce 8 Tablespoons unsalted butter, melted ¼ cup apple juice or apple cider 1 large egg 1 teaspoon vanilla extract DIRECTIONS 1. Adjust oven rack to middle position and heat oven to 325 degrees. Make aluminum foil sling for 8 inch square baking pan. Spray lightly with pan release spray. 2. In Medium bowl, whisk together flour, baking soda, and salt. Set aside. 3. In large bowl whisk sugar, cinnamon, and nutmeg until well combined. Transfer 2 Tablespoons sugar-spice mixture to small bowl and reserve for topping. 4. Add applesauce, melted butter, juice, egg, and vanilla to large bowl with sugar-spice mixture and whisk until combined. 5. Add flour mixture to applesauce mixture and whisk to combine. Use rubber spatula to scrape batter into greased baking pan and smooth top. Sprinkle with reserved sugarspice mix evenly over batter. 6. Bake in preheated oven 35-40 minutes or until toothpick comes out clean. 7. When done remove from oven and cool cake in pan for 10-15 minutes. 8. Use foil to carefully lift cake out of the baking pan and place on cooling rack. Let cake cool for at least 30 minutes before serving.