Crostini neri

Active: 15 minutes; Total: 30 minutes; Yield: 8 servings

Carrot, minced	1 medium
Celery, minced	1 stalk
Onion, red, minced	1 small
Rosemary, fresh, minced	2 tablespoons
Sage, fresh, minced	2 tablespoons
Olive oil, extra virgin	2 tablespoons
Salt	Pinch
Bay leaf	1
Chicken livers, cleaned, chopped	1 pound
Capers, rinsed	2 tablespoons
Anchovy paste	30 grams
Butter, unsalted	60 grams

1. In a medium saucepan over medium-low heat, warm the oil, and then add the vegetables and herbs with a pinch of salt; sauté for 10 minutes. 
2. Add the livers with the bay leaf; stir with a wooden spoon until browned nicely. 
3. Cook for 20 minutes, stirring occasionally. 
4. Stir in the capers, anchovy paste, and butter; remove and discard the bay leaf. 
5. Transfer the mixture to a food processor, and pulse until smooth. 
6. Serve with toasted bread. 

Recipe modified from VisitTuscany.com.

Sous vide beef chuck roast with honey & spices

Active: 40 minutes + (Optional) fridge rest: 24 hours + Sous Vide cook time: 24 to 48 hours

Beef chuck roast	3 ½ to 4 pounds
Salt, kosher	To taste + 2 teaspoons
Pepper, freshly ground	To taste + 1 teaspoon
Oil, olive	1 tablespoon + 1 tablespoon + 1 tablespoon
Garlic, minced	1 tablespoon
Tomato paste	1 tablespoon
Paprika, smoked	2 tablespoons
Cinnamon, ground	1 teaspoon
Beef demi-glace	1 tablespoon
Bay leaf, dried	1
Thyme, fresh, chopped	2 tablespoons
Wine, red	1 cup
Stock, beef	2 cups
Honey	¼ cup
Onions, cipollini, peeled	2 pounds
Carrots, peeled, chunk cut	1 ½ pounds
Bay leaves, fresh	Garnish (optional)

1. Generously season the beef with the salt and pepper. 
2. Optional: Place in the refrigerator for 24 hours uncovered. 
3. Prepare a sous vide immersion circulation for use according to the its instructions; preheat the water to 135°F medium-raw or 140°F for medium. 
(Chef’s note: I went for 138°F/48H on my first attempt.) 
4. In a large saucepan over medium heat, warm 1-tablespoon oil until just smoking. 
5. Add the garlic, tomato paste, paprika, cinnamon, demi-glace, dried bay leaf, and thyme; cook, stirring constantly, for 1 minute. Increase the heat to medium-high, add the wine, and boil for 5 minutes. 
6. Add the stock, honey, 2-teaspoons salt, and 1-teaspoon pepper; simmer for 5 minutes. 
7. Remove from heat, and cool to room temperature. 
8. Place the beef in a vacuum-sealable bag and pour in the stock mixture. 
9. Using a vacuum sealer, vacuum and seal the bag tight; be sure you have a smooth, airtight seal. 
10. Carefully place the bag into the circulating water, and cook for 24 to 48 hours. 
11. One hour before the beef is done, preheat an oven to 450°F. 
12. In a large bowl, toss the onions and carrots with 1-tablespoon oil; season with salt and pepper. 
13. Transfer to a baking sheet and roast, stirring once midway through, until the vegetables are tender, about 20 to 25 minutes; set aside. 
14. Carefully remove the bag from the circulating water. 
15. Remove the beef from the bag, and place on a paper tower-lined baking sheet; pat dry with paper towels. 
16. Strain the sauce in a bowl. 
17. In an essential pan or large deep sauté pan over medium-high heat, warm the remaining 1-tablespoon oil. 
18. Add the beef and sear, turning about every 3 minutes, until evenly browned. 
19. Transfer to a carving board.
20. Pour off the excess fat from the pan, add the sauce and set over high heat. 
21. Simmer, stirring occasionally and skimming as needed, until the sauce is thickened, about 20 minutes, adding the onions and carrots during the last 5 minutes of cooking. 
22. Adjust the seasonings with salt and pepper. 
23. Cut the chuck roast into slices. 
24. Transfer to a large platter and spoon the vegetables over and around the meat. 
25. Drizzle some of the sauce over the meat and pour the rest into a bowl. 
26. Garnish the platter with fresh bay leaves. 
27. Serve immediately, and pass the sauce at the table. 

Recipe moderately modified from a Williams Sonoma post.

Orange chicken stew

Onion, chopped	1 medium
Bell pepper, red, chopped	1 medium
Carrots, thinly sliced	2 medium
Fennel bulb, trimmed, halved, core removed, thinly sliced	1 medium
Sweet potatoes, cut into 1-inch chunks	2 medium
Chicken thighs, boneless, skinless	1 ½ pounds
Salt, kosher
Pepper, freshly ground
Oil, olive	2 tablespoons
Thyme, dried	1 teaspoon
Broth, chicken	1 cup
Juice, orange	½ cup
Olives, kalamata, sliced	¼ cup
Parsley, chopped	¼ cup
Rice, cooked

1. Combine the vegetables in a bowl; set aside. 
2. Sprinkle the chicken with salt and pepper. 
3. Heat the oil in a large pot over medium-high heat. 
4. Brown the chicken, 3 to 4 minutes per side; transfer to a plate. 
5. Add the vegetables to the skillet with the thyme, a sprinkle of salt, and a few dashes of pepper, and sauté until they begin to soften, about 4 minutes. 
6. Return the chicken to the pan along with the broth and juice, and bring to a boil. 
7. Cover, reduce the heat to low, and simmer for 20 minutes or until the chicken and vegetables are tender. 
8. Scoop the chicken from the pot, raise the heat to medium-high, and cook the liquid and vegetables for another 3 to 4 minutes to reduce. 
9. Shred the chicken into bite-sized pieces, and return to the pot with half the parsley and the olives. 
10. Taste, and add more salt or pepper, as needed. 
11. Serve over the rice with a sprinkle of parsley. 

Recipe adapted from One Pan, Whole Family by Carla Snyder.

Mushroom-barley soup

Oil, olive	2 tablespoons
Garlic, minced	2 cloves
Onion, yellow, diced	1 large
Carrots, peeled, diced	2 large
Celery, diced	2 stalks
Salt, kosher	1 ½ teaspoons +
Thyme, dried	1 teaspoon
Pepper, freshly ground	½ teaspoon +
Tomato paste	2 tablespoons
Mushrooms, cremini or button; sliced	1 pound
Pearl barley	½ cup
Bay leaf	1
Broth, mushroom or vegetable	5 cups
Lemon juice, fresh	1 tablespoon

1. Using an Instant Pot, select the Sauté setting, and heat the oil. 
2. Add the garlic and heat, stirring for 2 minutes with a wooden spoon. 
3. Add the onions, carrots, celery, and salt; sauté for 5 minutes, until the onion is softened. 
4. Add the thyme, pepper, and tomato paste; sauté for about 1 minute. 
5. Stir in the mushrooms, barley, bay leaf, and broth. 
6. Secure the lid, press Cancel, select Manual, and set the cooking time to 30 minutes. 
7. Let the pressure naturally release for 20 minutes, then vent the Instant Pot to release the remaining pressure. 
8. Carefully open the pot, remove and discard the bay leaf, and stir in the lemon juice. 
9. Taste and adjust the seasonings as needed.

Recipe from The Ultimate Instant Pot Cookbook by Coco Morante.

Slow cooker beef goulash

Oil, extra-virgin olive	2 tablespoons
Beef short ribs, cut into 4-inch pieces	4 pounds
Pepper, freshly ground
Salt
Onion, chopped	1 large
Garlic, minced	8 cloves
Carrots, cut into 2-inch lengths	5 medium
Paprika, sweet	¼ cup
Caraway, ground	1 tablespoon
Coriander, ground	1 teaspoon
Stock, low-sodium chicken	3 cups
Thyme	5 sprigs
Bay leaves	3
Sour cream
Noodles, cooked, buttered

1. In a large skillet, heat the oil over moderately high heat. 
2. Season the short ribs with salt and pepper. 
3. Brown half of the ribs in the skillet, about 12 minutes; transfer to the slow cooker, and repeat with the remaining ribs. 
4. Pour off all but 2-tablespoons oil from the skillet. 
5. Add the onion, garlic, and carrots; cook over moderately low heat, stirring, until the onion is barely softened, about 5 minutes. 
6. Add the paprika, caraway, and coriander; cook, stirring, until fragrant, about 1 minute; scrape into the slow cooker. 
7. Add the stock, thyme, and bay leaves to the slow cooker, cover, and bring to a boil on high. 
8. Cook for 4 hours, until the meat is very tender. 
9. Discard the bay leaves, thyme, and any bones; spoon off as much fat from the sauce as possible. 
10. Serve the goulash in deep bowls over buttered noodles and topped with a dollop of sour cream. 

Recipe from Food&Wine.