Pesto With Spaghetti
• Kosher Salt
• 10 Cups (Loosely Packed) Fresh Basil Leaves (About 2 Bunches)
• 1/2 Cup Finely Grated Parmesan Plus More
• 1 1/2 Tablespoons Pine Nuts
• 1 Garlic Clove, Coarsely Chopped
• 1/2 Cup Mild Extra-Virgin Olive Oil Plus More For Drizzling
• 1 Pound Spaghetti
Bring a large pot of lightly salted water to a boil. Set a colander in a large bowl of ice water (this will make it easier to strain the basil later). Working in batches, blanch basil for 10 seconds. Using a large slotted spoon, transfer basil to colander in ice water;
let cool completely. Set aside 1/2 cup blanching water. Reserve pot with blanching water.
Drain basil by lifting colander from ice water. Using your hands, squeeze excess water from basil; transfer basil to paper towels. (You should have about 1/2 cup.)
Place blanched basil, 1/2 cup Parmesan, pine nuts, and garlic in a food processor.
Pulse until well combined, adding blanching water by tablespoonfuls to thin if needed,
and stopping occasionally to scrape down sides. Process until a smooth, thick purée forms, about 1 minute.
Transfer basil mixture to a medium bowl. Stir in 1/2 cup oil. Season to taste with salt.
Return water in pot to a boil; add more salt. Cook spaghetti, stirring occasionally, until al dente. Spoon 1/2 cup pesto and 1/4 cup pasta cooking liquid into a large bowl. Using tongs, transfer spaghetti to bowl and toss vigorously, drizzling with oil and adding more pesto and cheese as you continue to toss, until spaghetti is glossy and well coated with sauce. Season with salt. Divide among bowls; sprinkle with cheese.
Short Ribs with Mushrooms & Spring Vegetables
• One 750-Milliliter Bottle Dry Red Wine
• 1 Medium Leek, White And Pale Green Parts Only, Coarsely Chopped
• 1 Small Onion, Coarsely Chopped
• 2 Carrots, Coarsely Chopped
• 3 Garlic Cloves, Smashed
• 10 Parsley Sprigs
• 2 Thyme Sprigs
• 1 Cup Baby Bella Mushrooms
• 2 Bay Leaves
• 8 Beef Short Ribs On The Bone (About 1/2 Lb. Each) Excess Fat Trimmed
• 2 tbs. Vegetable Oil
• All-Purpose Flour, For Dusting
• 2 Cups Chicken Stock
• 2 Cups Beef Stock Or Low-Sodium Broth
Step 1: In a large bowl, combine the wine with the leek, onion, carrots, garlic, parsley, thyme & bay leaves. Put the short ribs in 2 large plastic bags & pour half of the marinade into each bag. Seal the bags, & refrigerate overnight.
Step 2: Preheat the oven to 300°. Remove the short ribs from the marinade and pat dry with paper towels. Using a slotted spoon, remove the vegetables from the marinade.
Step 3: In a large skillet, heat the vegetable oil. Season the short ribs with salt & pepper & dust with flour, shaking off the excess. Add half of the ribs to the skillet and cook over moderately high heat until browned and crusty, about 3 minutes per side. Transfer the ribs to a large roasting pan. Repeat with the remaining ribs, lowering the heat if the ribs get too dark.
Step 4: Add the vegetables to the skillet and cook over moderately high heat until they start to brown, about 4 minutes; transfer to the roasting pan. Add the marinade to the skillet & bring to a boil, skimming the surface. Add the chicken and beef stock and bring to a boil, scraping up any browned bits from the bottom of the skillet. Pour the liquid over the ribs. Cover the pan with foil and braise the ribs in the oven for about 3 hours,
Step 5: Remove the ribs from the roasting pan. Strain the braising liquid & skim off the fat. Discard the vegetables.
Step 6: In a medium saucepan, heat the oil. Add the baby bella mushrooms & season with salt & pepper. Cover and cook over moderate heat, until browned, about 5 minutes. Add the shallots and thyme and cook until the shallots are softened. Add the garlic and cook until fragrant Add the wine and boil over high heat until reduced to 3 tablespoons. Add the skimmed braising liquid and boil over moderately high heat for 5 minutes; season the sauce with salt & pepper. Stir in the 2 tablespoons of parsley.
Step 7: Preheat the oven to 350°. In a large saucepan of boiling salted water, cook the vegetables separately until tender: 3 minutes for the onions; 4 minutes for the turnips; 5 minutes for the carrots and 12 minutes for the potatoes. Trim & peel the onions. Slice the potatoes lengthwise.
Step 8: Remove the bones from the rib meat & return the meat to the roasting pan. Add the cooked vegetables & pour the sauce on top. Cover with foil and bake for about 15 minutes.