Ingredients

• 1/4 cup mayonnaise
• 1 Tbs. plus 1 tsp. coarse-grained Dijon mustard
• 2 tsp. fresh lime juice
• 2 tsp. finely chopped fresh tarragon
• 6 6-oz. center-cut, skin-on salmon fillets
• Kosher salt

Directions

1. Position a rack in the center of the oven and heat the oven to 400°F. Line a heavy-duty rimmed baking sheet with foil.
2. In a small bowl, stir together the mayonnaise, mustard, lime juice, and tarragon.
   
3. Arrange the salmon skin side down on the baking sheet and sprinkle lightly with salt. Spread the mayonnaise mixture evenly over each fillet (there may be a little left over).
   
4. Roast the salmon until just cooked through, 10 to 14 minutes. (To test for doneness, poke a paring knife all the way through the thickest part of one fillet and hold it there for 5 seconds. Then touch the flat side of the knife gently to your lower lip. If the knife feels warm, the fish is cooked through.)
   
   
5. Using a spatula, lift the fillets off the baking sheet, leaving the skin behind, and transfer to plates.
   

Round out the meal with asparagus and/or some sort of potato.

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Ingredients

• 12 ounces linguine or fettuccine
• 1 cup chopped yellow onion (1 small)
• ½ cup extra-virgin olive oil
• ¼ cup water
• 3 garlic cloves, peeled and smashed
• Kosher salt and ground black pepper
• 12 ounces baby spinach (about 12 cups)
• ¼ cup heavy cream
• 2 ounces parmesan cheese, grated (about 1 cup)
• 4 ounces queso fresco, crumbled (about 1 cup)
• Lime wedges, to serve

Directions

1. Bring a large pot of well-salted water to a boil. Add the pasta and cook until just tender but not fully cooked, about 2 minutes less than package directions. Drain the pasta, reserving 1½ cups of the cooking water.
2. Meanwhile, in a food processor, combine the onion, oil, ¼ cup water, garlic and 1 teaspoon each of salt and pepper. Add a third of the spinach and process until smooth, about 30 seconds. Add the remaining spinach in 2 batches, processing until smooth after each.
   
3. Transfer the spinach mixture to a 12-inch nonstick skillet over medium-high heat. Bring to a boil and cook, stirring occasionally, until it begins to thicken, 3 to 5 minutes.
   
4. Add the reserved pasta water and return to a simmer, then add the pasta and stir to coat. Simmer, stirring occasionally, until the pasta is al dente and the pesto no longer appears watery, 3 to 5 minutes.
   
5. Stir in the heavy cream. Off the heat, stir in the Parmesan, then taste and season with salt and pepper.
   
6. Transfer to a serving dish, sprinkle with the queso fresco and a garnish of lime wedges. Serve with a simple side salad for a complete meal.

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Ingredients

• 2 Tbsp. Dijon mustard
• 2 Tbsp. soy sauce
• 1 Tbsp. fresh ginger, minced
• 1 Tbsp. shallots, minced
• 1 Tbsp. fresh lime juice
• 1/2 tsp. sesame oil
• 2 Tbsp. Sichuan peppercorns, finely ground
• 1/2 tsp. salt
• 6-8 baby bok choy, split in half lengthwise, rinsed well
• 2 Tbsp. olive oil
• 2 10-oz. tuna steaks, 1″ thick
• Salt and pepper

Directions

1. Combine the mustard, soy sauce, ginger, shallots, salt, sesame oil and the lime juice.
   
2. Put the tuna steaks in a ziploc bag along with the 2/3 of the marinade, seal bag. Reserve remaining third for basting.
   
3. Carefully massage the bag to avoid breaking up the fish and to make sure they are completely covered. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
4. Heat grill to medium high.
   
5. Meanwhile, slice bok choy in half lengthwise, rinse the bok choy well and pat dry. Place on a rimmed baking sheet, drizzle with olive oil, salt and pepper on both sides.
   
6. Remove fish from ziploc onto a platter and discard the marinade.
7. Grind the Sichuan peppercorns in a spice grinder and sprinkle it both sides of the tuna.
   
8. Place the bok choy over direct heat for a couple of minutes on each side to char, then move over to indirect heat side of grill.
   
9. Add the tuna steaks to the hot grill and cook over direct heat for about 4 minutes each side for medium rare, 125°.
   
10. Remove the tuna and veggies from the grill onto individual plates and serve immediately. Place reserved marinade on table to spoon over fish, if desired.
    
    
    

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Ingredients

• One 13/4-inch wedge (about 1/2 pound) Manchego cheese
• 30 cured black olives, pitted and chopped
• 3/4 cup chopped piquillo peppers (see Pantry, page 15), or pimientos
• 6 anchovy fillets
• 1 Tbsp. extra virgin olive oil
• Minced fresh parsley

Directions

1. Cut the wedge of cheese lengthwise into 1/8-inch slices to form triangular pieces.
   
2. In a mortar or mini processor, mash to a paste the olives, piquillos, anchovies, and oil.
   
   
   
3. Spread about 3/4 teaspoon of the mixture on each cheese slice.
   
4. Sprinkle with parsley and arrange attractively on a serving dish.
   

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Ingredients

• 4 pounds beef chuck, cut into 1-inch cubes (makes about 8 large patties)
• Kosher salt and freshly ground black pepper
• 8 slices of cheese
• 8 hamburger buns
• Toppings as desired

Directions

1. To grind with a meat grinder: Place grinding shaft, feed tube, plate, die, and screw of a meat grinder into the freezer. Spread beef chunks evenly in a single layer on a large plate or rimmed baking sheet. Place in freezer and freeze until starting to get firm around edges but still malleable, about 20 minutes.
   
   
2. Set up meat grinder with 3/8ths inch plate. Grind meat into a cold bowl. Working quickly, grind meat again using 1/4-inch plate. If grinder or meat begins to get too warm during grinding process, return to freezer for 10 minutes before continuing to grind.
   
   
3. Form beef into eight patties about 1/2-inch wider than the burger buns with a slight depression in the center to account for bulging as they cook. Season generously with salt and pepper and refrigerate until ready to cook.
4. Use your gas grill, or alternatively light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread evenly over one side of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
5. Place burgers directly over hot coals, cover with vents open, and cook, turning once, until well charred and center of burgers register 110°F on an instant read thermometer, about 5 minutes.
   
   (Notice that little nib of a burger hanging out by itself? That was for The Mr. to try because he couldn’t wait for all of them to be done 😉 )
6. Place cheese on top of burgers and continue to cook until cheese is melted and burgers register 125°F for medium rare or 135°F for medium, 1 to 2 minutes longer. Transfer burgers to a large plate.
   
   
7. Toast buns over center of grill until golden brown and warmed through. Top burgers as desired, place in buns, and serve.
8. Let your guests choose the burger of their choice and add their own toppings.
   
   

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Ingredients

• 4, 3/4 to 1-inch-thick bone-in pork chops (10-12 oz. each)
• Kosher salt and freshly ground black pepper
• 2 Tbs. all-purpose flour
• 1 Tbs. unsalted butter
• 1 Tbs. extra-virgin olive oil; more as needed
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• 1/2 cup homemade chicken broth
• 1/4 cup stoneground mustard

Directions

1. Season the chops lightly with salt and pepper and dredge in the flour, shaking off the excess.
2. Put the butter and oil in a large cast iron skillet over medium heat. When hot, add the pork chops and cook, turning once, until golden on both sides and just cooked through, 11 to 14 minutes total, reaching an internal temperature of 140°. Transfer the pork to a serving platter and tent with foil.
   
3. Add the wine, and scrape up the browned bits from the bottom of the pan with a wooden spoon. Increase the heat to medium high and boil until the wine is reduced to about 2 Tbs., 2 to 3 minutes.
4. Stir in the cream, chicken broth, and mustard and boil until reduced to a saucy consistency, about 5 minutes. Season to taste with salt and pepper.
   
   
5. Return the pork and any juices to the pan, turn to coat with the sauce, and let sit for about a minute to heat through, then transfer back to the serving platter.
   
6. Drizzle any sauce remaining in the skillet over the chops and serve with a side of egg noodles.
   

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Ingredients

• 2 pounds boneless, skinless chicken thighs, trimmed
• ½ cup plain Greek yogurt
• 2 tsp. table salt, divided
• 4 Tbsp. unsalted butter, cut into 4 pieces and chilled, divided
• 1 onion, chopped fine
• 5 garlic cloves, minced
• 4 tsp. grated fresh ginger
• 1 serrano chile, stemmed, seeded, and minced
• 1 Tbsp. garam masala
• 1 tsp. ground coriander
• ½ tsp. ground cumin
• ½ tsp. pepper
• 1 ½ cups water
• ½ cup tomato paste
• 1 Tbsp. sugar
• 1 cup heavy cream
• 3 Tbsp. chopped fresh cilantro, divided

Directions

1. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 8 to 10 minutes.
   
2. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until fragrant, about 3 minutes.
   
3. Add water and tomato paste and whisk until no lumps of tomato paste remain.
4. Add sugar and 1 teaspoon salt and bring to boil. Off heat, stir in cream.
   
   
5. Using immersion blender or blender, process until smooth, 30 to 60 seconds.
   
6. Return sauce to simmer over medium heat and whisk in remaining 2 tablespoons butter. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)
   
   
7. Adjust oven rack 6 inches from broiler element and heat broiler.
8. Combine chicken, yogurt, and remaining 1 teaspoon salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil—lined rimmed baking sheet.
   
   
9. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.
   
10. Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into ¾-inch chunks and stir into sauce. Stir in 2 tablespoons cilantro and season with salt to taste.
    
11. Transfer to serving dish, sprinkle with remaining 1 tablespoon cilantro, and serve.
    

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Ingredients

• 1½ Cups cherry or grape tomatoes, roughly chopped
• 5 Tablespoons lime juice, divided, plus lime wedges, to serve
• Kosher salt
• 2 Scallions, cut into 1-inch lengths
• 1 Anaheim chili, stemmed, seeded, cut into rough 1-inch pieces
• 1 Habañero chili, stemmed and seeded
• 2 Tablespoons white vinegar
• 1½ Cups fresh cilantro leaves and tender stems, divided
• 1 Ripe avocado, halved, pitted, peeled and chopped
• 4 6-ounce center-cut salmon fillets (each 1 to 1¼ inches thick), patted dry
• 1 Tablespoon grapeseed or other neutral oil
• 2 Tablespoons salted butter

Directions

1. In a medium bowl, toss the tomatoes with 1 tablespoon of the lime juice and ¼ teaspoon salt. Set aside.
   
2. In a blender, combine the scallions, both chilies, vinegar, remaining 2 tablespoons lime juice and ¾ teaspoon salt. Blend until smooth, about 30 seconds.
3. Add ¾ cup of the cilantro and the avocado. With the blender running, stream in 3 tablespoons water and blend until smooth and creamy, about 1 minute, scraping the blender jar as needed; if needed, add up to 1 tablespoon more water to achieve the correct consistency. Set aside.
   
   
4. Season the salmon on both sides with salt. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the fillets flesh side down, reduce to medium and cook until golden, about 4 minutes.
5. Using a wide metal spatula, flip the fillets, add the butter and increase to medium-high. Once the butter stops foaming, spoon it over the fillets, adjusting the heat to prevent the butter from burning. Cook and baste the fish until the thickest parts reach 115°F to 120°F, or are nearly opaque when cut into, 2 to 3 minutes.
   
6. Pour the remaining 2 tablespoons lime juice into the pan and baste the fillets once or twice more.
   
7. With a wide metal spatula, transfer the fillets to individual plates. Spoon about 2 tablespoons avocado sauce over each fillet.
8. Add the remaining ¾ cup cilantro to the tomatoes and toss, then spoon over the salmon.
   
9. Serve the remaining avocado sauce on the side, along with lime wedges.
   

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Ingredients

• Kosher salt
• 3 lb. leeks (3 to 4 large)
• 2 tsp. extra-virgin olive oil; more as needed
• 1 lb. hot Italian sausage, casings removed
• 1 large clove garlic, finely chopped
• 5 oz. baby spinach (about 5 packed cups)
• 1-1/2 cups fresh (preferably) or frozen peas
• 12 oz. orecchiette, farfalle, or other short pasta
• 2 oz. Parmigiano-Reggiano or Grana Padano, finely grated (about 1-1/2 cups); more for serving
• 1/3 cup finely chopped fresh mint
• Freshly ground black pepper
• Fresh lemon juice, to taste
• Pea shoots, for garnish (optional)
• Lemon wedges, for serving

Directions

1. Bring a large pot of well-salted water to a boil.
2. Trim the leeks, leaving the white and light-green parts. Slice in half lengthwise, then crosswise into 1/2-inch-thick half-moon slices to yield about 8 cups. Rinse well, then pat dry.
3. Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, breaking up the meat into small bits, and adding more oil if needed, until cooked through, 5 to 7 minutes.
   
4. Use a slotted spoon to transfer the sausage to a bowl, leaving about 2 Tbs. of fat in the pan. Add the leeks and 1/4 tsp. salt, and cook, stirring occasionally and adding more oil if the pan seems dry, until tender, 7 to 10 minutes.
5. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute.
   
6. Stir in the spinach and peas. Cook, stirring occasionally, until the spinach is wilted, 1 to 2 minutes more. Return the sausage to the skillet, and keep warm.
   
7. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water, drain the pasta, and return the pasta to the pot.
8. Add the sausage-leek mixture, the reserved cooking water, cheese, mint, and a generous pinch of pepper. Toss to combine.
9. Season to taste with salt, pepper, and lemon juice. Serve topped with additional cheese and pea shoots, if you like, and lemon wedges on the side.
   

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Ingredients

• 1 Pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 3 Tablespoons fish sauce, divided
• 1 Tablespoon soy sauce
• Ground white pepper
• 3 Tablespoons peanut oil, divided
• ¼ Cup chopped fresh basil leaves, plus 3 cups torn and lightly packed
• 2 Tablespoons white vinegar
• 4 Ounces sugar snap peas, strings removed, halved on the bias
• 8 Scallions, white and light green parts finely chopped, dark green tops cut into 1-inch pieces
• 2-3 Serrano chilies, stemmed and thinly sliced
• 4 Garlic cloves, thinly sliced
• 1 Tablespoon white sugar

Directions

1. In a medium bowl, stir together the chicken, soy sauce, 1 tablespoon of the fish sauce and ½ teaspoon white pepper. Let sit for 15 minutes, then drain and pat dry with paper towels.
2. In a 12-inch nonstick skillet (or a wok), heat 1 tablespoon of the oil over medium-high until just smoking. Add the chicken, distributing it in an even layer. Cook, stirring occasionally, until well browned and cooked through, 5 to 7 minutes.
   
3. Transfer to a clean bowl, then stir in the chopped basil and vinegar. Set aside.
   
4. Add the remaining 2 tablespoons oil to the skillet (wok) and heat over medium-high until just smoking. Add the snap peas, scallion whites and chilies. Cook, stirring occasionally, until the peas are lightly browned, about 3 minutes.
   
5. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the sugar.
   
6. Add the scallion tops and the chicken with the accumulated juices and cook, stirring, until most of the juices have evaporated, about 1 minute.
7. Off heat, add the remaining 2 tablespoons fish sauce and the torn basil. Stir until the basil is wilted. Taste and season with white pepper.
   

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Ingredients

• 2 tsp. olive oil
• 2 tsp. minced garlic
• 1/2 tsp. ground cumin
• Kosher salt
• 1-1/2 Tbs. minced canned chipotle in adobo sauce
• 1 Tbs. honey
• 1 Tbs. fresh lime juice
• 1 tsp. finely grated lime zest
• 1 lb. flank steak

Directions

1. Position an oven rack 6 inches below the broiler and heat the broiler on high. Line a large rimmed baking sheet with foil.
2. Combine 1 tsp. of the oil, the garlic, cumin, and 1/2 tsp. salt in a 1-quart saucepan over medium-low heat; cook, stirring occasionally, until the garlic is golden, about 2 minutes. Add the chipotle and honey and stir until heated through, about 1 minute. Remove from the heat and stir in the lime juice and zest.
   
3. Rub the flank steak with the remaining 1 tsp. oil and season generously with salt.
   
4. Transfer to the prepared baking sheet and broil, turning once, until slightly browned and cooked to your liking, about 3 minutes per side for medium rare.
5. Spread the glaze over the top of the steak and broil until it begins to bubble and darken in places, 1 to 2 minutes.
   
6. Transfer to a cutting board and let rest for 5 minutes. Slice against the grain and serve.
   

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Ingredients

• 1 large head cauliflower (2-1/2 to 3 lb.), cut into very large florets, florets halved lengthwise to make flat surfaces
• 3 large cloves garlic, unpeeled and lightly smashed
• 5 Tbs. vegetable oil
• Kosher salt and freshly ground black pepper
• 1 Tbs. coriander seeds
• 1 tsp. cumin seeds
• 2 Tbs. minced fresh ginger
• 1 tsp. ground turmeric
• Generous pinch cayenne
• 1 Tbs. fresh lemon juice
• 1/4 cup torn fresh cilantro leaves, for serving (optional)

Directions

1. Position a rack in the center of the oven and heat the oven to 450°F.
2. On a large rimmed baking sheet, toss the cauliflower and garlic with 3 Tbs. of the oil, 3/4 tsp. salt, and a few grinds of black pepper. Arrange the florets flat side down in a single layer. Cover tightly with foil and transfer to the oven to steam for 10 minutes.
   
3. Carefully remove the foil, rotate the baking sheet, and roast until the bottom side is nicely browned, 10 to 15 minutes. Flip the cauliflower and continue roasting until just tender and deeply browned, 10 to 12 minutes more.
4. Meanwhile, heat the coriander and cumin in a small heavy-duty skillet over medium heat, shaking the pan, until the seeds are just fragrant and lightly toasted, 1 to 2 minutes. Cool completely. Transfer to a spice grinder, and grind medium fine.
5. Heat the remaining 2 Tbs. oil in the same skillet over medium-low heat. Add the ginger and cook, stirring, until fragrant, about 1 minute. Remove from the heat and stir in the cumin, coriander, turmeric, and cayenne. Swirl in the lemon juice.
   
6. Discard the garlic and transfer the cauliflower to a serving bowl. Add the spice mixture, and toss gently. Season to taste with salt, garnish with the cilantro, if using, and serve.
   

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Ingredients

• 4 Large shallots, peeled and quartered
• 2-Inch piece fresh ginger, peeled and sliced ½-inch thick
• 1 Stalk lemon grass, trimmed to the lower 5 to 6 inches, dry outer layers discarded, chopped
• 6 Large garlic cloves
• 6 Tablespoons ketchup
• 3 Tablespoons fish sauce
• 3 Tablespoons chili-garlic sauce
• 6 Tablespoons unseasoned rice vinegar
• 1¾ Pounds extra-jumbo shrimp, peeled, deveined, tails removed and patted dry
• 3 Tablespoons grapeseed or other neutral oil, divided
• 3 Scallions, thinly sliced on bias

Directions

1. In a food processor, finely chop the shallots, ginger, lemon grass and garlic, about 15 seconds, scraping the sides as needed. Set aside in a small bowl.
2. Rinse out and dry the workbowl, then add the ketchup, fish sauce, chili-garlic sauce, vinegar, 6 tablespoons water and 6 of the shrimp (4 ounces). Process until smooth, about 20 seconds, then set aside.
   
3. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the oil until beginning to smoke. Add half the remaining shrimp in an even layer and cook without disturbing until deep golden brown on the bottoms, 1 to 2 minutes.
4. Stir and cook until opaque on both sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining shrimp, adding them to the first batch.
   
5. In the same skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the pureed shallot mixture and cook, stirring constantly, until fragrant, about 2 minutes.
   
6. Pour in the ketchup mixture and cook, stirring and scraping up any browned bits, until slightly reduced, 2 to 3 minutes.
   
7. Pour through a fine mesh strainer over a medium bowl, pressing on the solids; you should have about 1¼ cups liquid. Discard the solids.
    
   

   
8. Return the liquid to the skillet, pour in any accumulated shrimp juices and set the pan over medium-high. Cook, stirring, until slightly thickened, about 1 minute.
   
9. Remove from heat, add the shrimp and stir until heated through, 30 to 60 seconds.
   
10. Transfer to a platter and sprinkle with scallions.
    

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Ingredients

• 4 slices thick-cut bacon, cut crosswise into 1-inch-wide pieces
• 3 1/2-pound beef chuck roast, fat and any sinews removed, cut into 2- to 3-inch cubes
• 2 tablespoons mild oil (such as grapeseed or canola)
• Salt and freshly ground pepper
• 2 yellow onions or 1 Spanish onion, quartered and thinly sliced
• 6 shallots, thinly sliced
• 1 garlic head, halved horizontally, only loose papery peel removed
• 1 1/2 pounds carrots, trimmed, peeled, halved crosswise, and halved or quartered lengthwise, depending on thickness
• 1/2 pound parsnips, trimmed, peeled, halved crosswise, and quartered lengthwise (optional)
• 1/2 cup Cognac or other brandy
• 1 750-ml bottle fruity red wine
• A bouquetgarni — 2 thyme sprigs, 2 parsley sprigs, 1 rosemary sprig, and the leaves from 1 celery stalk, tied together in a dampened piece of cheesecloth

Directions

1. Center a rack in the oven and preheat the oven to 350 degrees F.
2. Put a Dutch oven over medium heat and toss in the bacon. Cook, stirring, just until the bacon browns, then transfer to a bowl.
   
3. Dry the beef between sheets of paper towels. Add 1 tablespoon of the oil to the bacon fat in the pot and warm it over medium-high heat, then brown the beef, in batches, on all sides. Don’t crowd the pot — if you try to cook too many pieces at once, you’ll steam the meat rather than brown it — and make sure that each piece gets good color. Transfer the browned meat to the bowl with the bacon and season lightly with salt and pepper.
   
   
4. Pour off the oil in the pot (don’t remove any browned bits stuck to the bottom), add the remaining tablespoon of oil, and warm it over medium heat. Add the onions and shallots, season lightly with salt and pepper, and cook, stirring, until the onions soften, about 8 minutes.
   
5. Toss in the garlic, carrots, and parsnips, if you’re using them, and give everything a few good turns to cover all the ingredients with a little oil. Pour in the brandy, turn up the heat, and stir well to loosen whatever may be clinging to the bottom of the pot.
   
6. Let the brandy boil for a minute, then return the beef and bacon to the pot, pour in the wine, add the tomatoes if using, and toss in the bouquet garni. Once again, give everything a good stir.
   
7. When the wine comes to a boil, cover the pot tightly with a piece of aluminum foil and the lid. Slide the daube into the oven and allow it to braise undisturbed for 1 hour.
   
8. Pull the pot out of the oven, remove the lid and foil, and stir everything up once. If it looks as if the liquid is reducing by a great deal (unlikely), add just enough water to cover the ingredients. Re-cover the pot with the foil and lid, slip it back into the oven, and cook for another 1 1/2 hours (total time is 2 1/2 hours). At this point, the meat should be fork-tender — if it’s not, give it another 30 minutes or so in the oven.
   
9. Taste the sauce. If you’d like it a little more concentrated, pour it into a saucepan, put it over high heat, and boil it down until it’s just the way you like it. When the sauce meets your approval, taste it for salt and pepper. (If you’re going to reduce the sauce, make certain not to salt it until it’s reduced.) Fish out the bouquet garni and garlic and, using a large serving spoon, skim off the surface fat.
10. Serve the beef and vegetables moistened with the sauce.
    
    Heaven in a bowl! 

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