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Blue Hill Food House

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Blue Hill Food House

Easy,Fresh and Affordable...We always Provide the best Foods!

05/26/2022

New item food

05/23/2022

Method
Preheat the oven to 180ºC/350ºF/gas 4. Peel and quarter the onions, then pick the quarters apart into petals straight into a 20cm-wide, deep ovenproof pan on a medium-high heat. Add 1 tablespoon of olive oil and the anchovies and stir occasionally while you peel and slice the garlic. Squash the olives, leaving the stones in, then stir into the pan with the garlic. Cook and stir for 2 minutes, then pour in the wine and add the saffron, if using.
Trim the base of the cauliflower, then use a sharp knife to carefully score a deep cross into the stalk. Remove only any tatty outer leaves, leaving the rest intact. Sit the cauliflower in the pan, stalk side down, and drizzle with 1 tablespoon of oil. Spoon some of the onions and liquid over the cauliflower, then bring to the boil and carefully transfer the pan to the oven for 1 hour 30 minutes, or until the cauliflower is tender (check by inserting a sharp knife). Baste it with the pan juices twice during cooking.

11/19/2021

Ingredients
3 onions
olive oil
6 anchovy fillets in oil , from sustainable sources
6 cloves of garlic
6 large green olives , (stone in)
500 ml Gavi di Gavi white wine
1 small pinch of saffron , (optional)
1 large head of cauliflower , with leaves

Method
Preheat the oven to 180ºC/350ºF/gas 4. Peel and quarter the onions, then pick the quarters apart into petals straight into a 20cm-wide, deep ovenproof pan on a medium-high heat. Add 1 tablespoon of olive oil and the anchovies and stir occasionally while you peel and slice the garlic. Squash the olives, leaving the stones in, then stir into the pan with the garlic. Cook and stir for 2 minutes, then pour in the wine and add the saffron, if using.

Trim the base of the cauliflower, then use a sharp knife to carefully score a deep cross into the stalk. Remove only any tatty outer leaves, leaving the rest intact. Sit the cauliflower in the pan, stalk side down, and drizzle with 1 tablespoon of oil. Spoon some of the onions and liquid over the cauliflower, then bring to the boil and carefully transfer the pan to the oven for 1 hour 30 minutes, or until the cauliflower is tender (check by inserting a sharp knife). Baste it with the pan juices twice during cooking.

10/28/2021

Ingredients
1 bunch of asparagus
1 bunch of radishes
4 baby courgettes
½ a bunch of fresh mint , (15g)
½ a bunch of fresh dill , (15g)
1 lemon
extra virgin olive oil

Method
Prepare a large bowl of iced water.
Speed-peel the asparagus, radishes and courgettes into ribbons. Place in the iced water.
Pick and finely chop the mint and dill, and place in a bowl. Squeeze in the juice of the lemon, drizzle over a little oil and season well.
Remove the vegetables from the water and spin until dry. Place in the bowl with the dressing, toss well and serve.

09/22/2021

Ingredients
1 vanilla pod
100 g golden caster sugar
600 g large ripe strawberries
1 x 320 g pack of ready-rolled all-butter puff pastry
70 ml Pimm's
vanilla ice cream , to serve

Method
Preheat the oven to 220ºC/425ºF/gas 7.
Split the vanilla pod lengthways and scrape the seeds into a 28cm non-stick ovenproof frying pan on a medium heat, then throw in the pod, Pimm's and add the sugar.
Cook for 3 minutes, or until you have a thick, golden caramel, then remove from the heat.
Hull the strawberries, adding them to the pan as you go.
Unroll the pastry and lay over the strawberries, then use a wooden spoon to push the edges down inside the pan. Trim off the excess pastry to patch up any little gaps, if needed.
Bake in the middle of the oven for 25 minutes, or until golden and puffed up.
Remove the pan from the oven and very carefully, but confidently, turn the tart out onto a plate or a board slightly bigger than the pan. (Make sure you’re wearing oven gloves!)
Cut into 6 and serve with nice round scoops of vanilla ice cream.

08/31/2021

Ingredients
1 kg beef shin , off the bone, sinew removed
olive oil
3 sprigs of fresh rosemary
2 onions
4 cloves of garlic
2 sticks of celery
175 ml Italian red wine
1 x 400 g tin of plum tomatoes
400 ml quality beef stock
150 ml milk
200 g coarse cornmeal
60 g butter
40 g Parmesan cheese

Method
Cut the beef into 3cm pieces.
Set the heat of your pressure cooker to medium–high, or place over a medium–high heat and add a good drizzle of olive oil.
Throw in the beef and season well with sea salt and black pepper.
Cook, turning regularly, until browned all over. Transfer to a plate and set aside.
Pick the rosemary leaves, peel the onions and garlic, trim the celery and finely chop it all together. Add to the pan with the rosemary. Reduce the heat and soften for 5 minutes.
Pour in the wine, bring to the boil and let it bubble until reduced by half. Add the tinned tomatoes and stock, then return the beef to the pan.
Secure the lid, bring the cooker to high pressure, then reduce the heat to low–medium and leave to cook for 45 minutes.
Meanwhile, make the polenta. In a medium saucepan, bring the milk to the boil with 775ml of water and a good pinch of salt.
Very slowly pour in the cornmeal in a thin stream, whisking constantly to avoid lumps. Stir for a few minutes until starting to thicken, then turn down the heat to low.
Cook for 30 minutes or so, stirring every 5 minutes, until thickened and coming away from the sides of the pan.
Stir through the butter, finely grate in the Parmesan and adjust the seasoning.
When the time is up on the pressure cooker, carefully release the steam and remove the beef with a slotted spoon.
Increase the heat to high and reduce the sauce for 5 to 10 minutes before mixing the beef back into the sauce, breaking up the chunks with the back of a spoon as you go.
Spoon the polenta into bowls and serve topped with the stew.

Address

1909 Ersel Street
Dallas, TX
75247

Website

facebook.com

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