#BiRiteCommunityEats with Phyllis Grant of Dash and Bella
Last weekend, we let Phyllis Grant of @dashandbella loose in the Market and asked her to please, cook her heart out. This weekend, she’ll be taking over our Instagram to give us a peek into the deliciousness that came out of it.
Phyllis’ cooking is the avocado and citrus laden dreams that we always hoped for Northern Californian cuisine to be, with a serious dollop of crème fraiche and real talk on the side. Just looking up #hellasalads on Instagram ignites a desire for crisp romaine hearts and green goddess dressing we never knew we had, and an ache for anchovies we never ever signed up for. Such is the power of Phyllis.
Phyllis’ #BiRiteCommunityEats Weekend Menu:
Baby Gem and Radicchio Treviso Salad
Citrus Layer Salad
Anchovy, Gouda and Crème Fraiche Toasts
Beer Braised Beef Tacos with Quick Pickled Jalapeños and Onions
Chocolate Brown Butter Cupcake Brownies
Saturday: Make your crème fraiche and pickles, make your dessert- just pop those suckers out of the cupcake pan right after they cool so they don’t stick and put them in a ziploc bag until tomorrow.
Sunday: Make your stew, while stew cooks, make your toasts and vinaigrette for salad, when the stew is out of the oven and the meat is cooling, prep you salads by washing greens and cutting citrus, shred the meat and put back into braising liquid, assemble salads but don’t dress, assemble toasts and EAT. Dress salads, put out condiments for tacos, heat tortillas and reheat meat, assemble, FEAST.
2 parts heavy cream
1 part buttermilk
Find a large glass jar. Fill it halfway up with heavy cream. Add half as much buttermilk. Stir. Let it fester at room temperature. All weekend. Without a lid. Leave it in your windowsill or next to your stove or on your kitchen table. If there are any kids around, give them the job of stirring it a few times a day. And tasting it. It will thicken. It will start to make your mouth pucker. Take it further than you think you should (in hot and humid weather, the souring process can happen very quickly so be vigilant). When you’re pleased with the flavor, cover and store it in the fridge.
I use red wine vinegar for red onions. I avoid white onions because they can get slimy. A combination of white, champagne, and apple cider vinegar works well for jalapeños. Use the brine for everything from salad dressing to meat marinade. Don’t try to pickle the red onions and jalapeños together, it will not be pleasant or pretty.
1 cup vinegar
1 tsp kosher salt
2 tsp white sugar
½ red onion OR 6 jalapenos
Combine 1 cup vinegar, 1 tsp kosher salt, and 2 tsp white sugar. Bring it to the boil. Turn down to a simmer. Add your pickling ingredient. Cook for one minute. Turn of the heat. Cool. They keep for a few weeks in the fridge.
Dude. These are so decadent. And so easy. Just trust that you don’t want to overcook them so follow the recipe pretty carefully. And they are hella hard to get out of the cupcake pan so use lots of butter/flour or non-stick spray. And definitely use a non-stick cupcake pan or else you will be cursing me. My mom likes them with crème fraîche. My husband likes them with vanilla ice cream. My brother likes them with crème fraîche AND ice cream. I like them for breakfast with coffee. They freeze beautifully!
If you don’t have a powerful blender like a Vitamix, don’t add the parsley and cilantro stems, just add the leaves.
6-pound chuck roast
salt and pepper for seasoning
1-2 beers (i usually drink half of the 2nd one while cooking)
1 glass white or red wine
1 cup crushed San Marzano tomatoes
1/2 bunch cilantro, stems and leaves
1/3 bunch parsley, stems and leaves
3 cloves garlic, peeled
1/4 cup pickled red onions
1/4 cup pickled jalapeños plus brine
1 teaspoon kosher salt
Preheat your oven to 300°F. Open your windows. Turn on your oven vent if you have one. Season your chuck roast on all sides with salt and pepper. Crank heat in a Dutch oven or any other ovenproof pot with a lid that will accommodate your chuck roast and braising liquid. Add a splash of canola oil. When the oil starts to smoke, carefully add your roast. Cook a few minutes on each side. Be brave. You want some deep dark brown color to add flavor. Remove roast and rest on a plate. Turn off the heat under the Dutch oven. You will come back to this post so don’t clean it yet.
In your blender, blend the heck out of the beer, wine, tomatoes, cilantro, parsley, garlic, pickled onions/jalapenos, and salt. Blitz until almost smooth. Pour into your hot Dutch oven. Careful. It might splatter a bit if it’s still hot. Use a wooden spoon to remove the goodies on the bottom of the pan and incorporate into the braising liquid. Gently lower your roast into liquid (it should come up about halfway). But no stress if it doesn’t, you can always add a bit more beer, wine, or any kind of meat or vegetable stock. Put on the lid. Cook for 3-4 hours. Check after two hours. It’s ready when it shreds easily by pulling the meat apart with two forks. Take meat out of the liquid. Cool until you can handle it with your fingers.
I hate it when I bite into a taco and I get a gelatinous blob of fat. This extra step will prevent this disaster. If there is string wrapped around the chuck roast, take it off. Then, with your fingers, slowly tear the whole thing apart. It’s nice to have some strips of meat so don’t over-shred it. But anytime you find anything slimy or fatty, set it aside. Feed it to your dog.
Serve the braised meat on warm tortillas with crème fraîche, jalapeño pickles, red onion pickles, and cilantro leaves.
Preheat oven to 350°F. Thinly slice a baguette. Spread out in one layer on a cookie sheet. Paint one side with garlic oil. Sprinkle with Aleppo pepper and coarse salt. Flip over and do the other side. Bake until crisp all the way through and lightly browned. Around 15 minutes. Cool. With a vegetable peeler, make wispy pieces of Gouda (or Parmesan). On each toast, layer one slice of gouda, a Boquerón, and then a big dot of crème fraîche. If you like a little kick, add a small piece of jalapeño pickle.
I used a combination of blood oranges, Cara Cara navel oranges, pink grapefruits, and Kishu mandarins. This can be garnished with mint for dessert. Or if you’re a savory person like me, you can turn it into a refreshing salad to go with tacos (particularly essential if you’ve eaten too many jalapeño pickles). This can sit for an hour or so but be warned that it can get a bit juicy beyond that as the salted citrus loses its water.
Chop a few scallions and place them in a bowl. Add a splash of jalapeño pickle brine (or champagne vinegar) and a few tablespoons extra-virgin olive oil. Microplane in 1/2-clove garlic and a few swipes of lemon zest. Stir.
Using an incredibly sharp serrated knife, peel your citrus. Slice thinly (east to west) making delicate discs. Layer on a plate, overlapping a bit but not stacked like pancakes. Sprinkle with a few pinches salt. Spoon the olive oil and scallion mixture all over the sliced citrus. Garnish with whole cilantro leaves.
I have been torturing my kids with radicchio salads for the past few months. I am in love. They are getting there. Here is the key: honey. Your vinaigrette must be sweet in order to balance out the bitterness of the greens. You can also bring in some sweetness and fat with nuts, fruit, and cheese. But because I was making beef tacos, I decided to keep the salad simple.
1 tablespoon diced shallot
1/2 clove microplaned garlic
juice of one lemon
1 teaspoon lemon zest
1 tablespoon champagne, white wine, or sherry wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup chopped parsley
Big bowl of greens (any combination of radicchio, Treviso radicchio, baby gems, escarole, endive)
Put shallots, garlic, lemon juice/zest, vinegar, and oil into a jar with a tight lid. Shake the heck out of it. Dip a leaf into the vinaigrette and taste. You want it to be a little sweet and quite acidic. These greens need big flavor. Sprinkle greens with coarse salt and pepper. Add parsley. Add dressing a few splashes at a time. Toss. Taste. Add more if you like.
Fix heaping plates, eat well, look forward to leftovers. Congratulations, you’ve just cooked your heart out.
*All photographs were shot by Phyllis on her mighty iPhone!