Catalan-Style Beef Stew with Mushrooms

This recipe is an example of Catalan cuisine.  The region includes the northeast of Spain (Catalonia, including Barcelona), the southeast of France (Roussillon), and the small country of Andorra, nestled between the two countries, in the Pyrenees Mountains.

The recipe originally called for oyster mushrooms.  However, they are not available in my area.  Button mushrooms may be substituted for the oyster mushrooms, but in the demonstration, I am using crimini (baby portabella) mushrooms.  If using oyster mushrooms, remove woody stems before cooking.  This dish also includes a "picada", which helps to brighten the flavor and thicken the stew.  Serve this stew with boiled or mashed potatoes, or rice.

This recipe serves 4-6 people.

Stew ingredients:
2 T. olive oil
2 large onions, finely chopped
½ t. sugar
kosher salt, black pepper
2 plum tomatoes but lengthwise, grated on a box grater (skins discarded) OR
14½ oz. can petite diced plum tomatoes
1 t. smoked paprika
1 bay leaf
1½ c. dry white wine
1½ c. water
1 large sprig fresh thyme
¼ t. ground cinnamon
2½ lbs. boneless beef short ribs

Picada ingredients:
¼ c. slivered blanched almonds
2 T. olive oil
1 slice hearty white bread, crust removed (torn into one-inch pieces)
2 cloves garlic, peeled
3 T. fresh parsley, minced
½ lb. mushrooms, sliced
1 t. sherry vinegar (or white wine vinegar, if sherry vinegar is not available)

 

Adjust oven rack to middle position and preheat oven to 300º.  In a large dutch oven, heat oil over medium-low heat until shimmering.  Add chopped onions, sugar, and ½ t. salt.

 

 
Cook, stirring often, until onions are deeply caramelized, approximately 30-40 minutes.  Add tomatoes, smoked paprika, and bay leaf.  Cook, stirring often, until darkened and thick, approximately 5-10 minutes.

 

Add wine, water, thyme, and cinnamon to the pot, scraping up any browned bits.

 
Season beef with salt and pepper and add to pot.  Increase heat to high and bring to simmer.  Remove from heat and transfer to oven and cook uncovered.

After one hour, remove from oven and stir stew to redistribute meat.  Return to oven and continue uncovered until meat is tender, approximately 1½ to 2 hours longer.

Picada: While the stew is in the oven, heat 1 t. oil in a 10-inch skillet over medium heat.  Add almonds and cook, stirring often, until almonds are golden-brown, approximately 3-6 minutes.  Using a slotted spoon, remove almonds to a food processor.  Return the now-empty skillet to medium heat, add bread, and cook, stirring often, approximately 2-4 minutes.  Transfer toasted bread to food processor, with the almonds.  Add garlic and process until mixture is finely ground, about 20 seconds, scraping the bowl as needed. 

Transfer mixture to a bowl, stir in parsley and set aside.

Return now-empty skillet to medium-heat, add 1 t. oil; heat until shimmering.  Add mushrooms and ½ t. salt.  Cook, stirring often, until tender, approximately 5-7 minutes.  Transfer to bowl and set aside.

Remove bay leaf from stew.  Stir in picada, mushrooms, and white wine vinegar.  Season with salt and pepper, to taste.  Serve.

This recipe is an adaptation of a dish prepared by America's Test Kitchen.

Pizza Bianco with Meatballs

Meatballs:

1½ lbs. meatloaf mix (beef, pork, veal)
3/4 c. bread crumbs
2 eggs
salt and pepper
1 t. dried basil
1 t. dried oregano
1 c. grated parmesan

Mix and roll into two inch balls.  Cook in your favorite jarred or homemade sauce.  Note: I add the raw meatballs to the hot sauce; this will make for a more tender meatball.  Cook for twenty minutes.  Remove from heat, allow to cool, and cut meatballs in half.

Crust (made in bread machine):

You can use a prepared crust or purchase a frozen dough in a supermarket.  However, this is my favorite recipe, and I prepare it in a bread machine.

1 1/8 c. warm water
3 c. bread flour
1½ T. dried milk
2 t. sugar
1½ t. salt
2 t. olive oil
1 package dry yeast (2 teaspoons)

Put all ingredients into bread machine.  After it has been kneaded and proofed, remove from machine and place in a greased bowl.  Cover with plastic wrap until it doubles in size.

Bechamel Sauce:

2 T. butter
2 T. flour
1 c. milk
1 small bay leaf
1 clove garlic (skin removed, smashed)
salt and white pepper
dash of nutmeg
1/3 c. grated parmesan

Melt butter in saucepan.  Add flour and whisk until flour is absorbed (cook 3-4 minutes).

 
Add milk and whisk until thickened.

Dip a spoon in the sauce to coat and run your finger down the back of the spoon to make a separation.  If it stays separated, it is done.

 
Add bay leaf, garlic, nutmeg, salt and pepper.

 Stir until thickened.  Cover and let cool.

Pizza assembly:

1 c. chopped kale, arugula or basil
1 lb. fresh or 1 c. shredded mozzarella

 

Roll dough into a round or rectangular shape.  Place on a cookie sheet or pizza pan that has been sprayed with non-stick coating, or use corn meal to keep crust from sticking.

Drizzle a small amount of olive oil on the top.

Remove bay leaf and garlic clove from bechamel sauce.  Add sauce to pizza crust, leaving one inch border on edge of dough.

Add mozzarella and meatballs to dough.

Bake in a 450º oven for ten minutes, or until cheese is melted.  Remove from oven.

Sprinkle top with kale, arugula, or basil.  Drizzle lightly with olive oil.  Return to oven for an additional ten minutes or until cheese is bubbly and lightly browned.

This recipe is an adaptation of a pizza by Giada de Laurentiis.