Cook like the pros! 3 easy-to-make recipes from Bon Appetit

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Do you want to cook like a professional? Allie Lewis Clapp from Bon Appetit magazine shared recipes for high-end meals that can be made with ease in your own kitchen.

Beef and pork ragu
Servings:

8 servings

Ingredients

    • 8 tbsps olive oil, divided
    • 1 1/2 pounds ground pork
    • Kosher salt and freshly ground black pepper
    • 1 pound ground beef chuck
    • 1/2 onion, minced
    • 1 medium carrot, diced small
    • 1 stalk celery, minced
    • 5 sprigs thyme
    • 3 garlic cloves, minced
    • 2 tbsps tomato paste
    • 1 cup dry red wine
    • 1 28-ounce can Italian tomatoes with juices, crushed
    • 3 cups low-salt chicken broth

Preparation

Baking Directions:

Heat 2 tablespoons of oil in a large heavy pot over medium-high heat until oil shimmers. Add half of pork and season with salt and pepper. Cook, turning occasionally, until brown all over, about 3 minutes. Using a slotted spoon, transfer pork to a rimmed baking sheet. Repeat with 2 more tablespoons of oil, remaining pork and salt and pepper. Add 2 tablespoons of oil to same pot, add beef and season with salt and pepper. Cook beef, breaking up clumps with a wooden spoon, until nicely browned, about 3-4 minutes. Transfer to sheet with pork.Add remaining 2 tablespoons of oil to same pot. Reduce heat to medium-low. Add onion, carrot, celery and thyme. Season with salt and pepper. Cook vegetables, stirring frequently, until softened but not browned, 8-10 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.Add tomato paste to pot and cook, stirring constantly, until deep red and caramelized, about 3 minutes. Add pork and beef with any accumulated juices. Stir to evenly incorporate. Add wine and simmer until reduced by half, about 2 minutes. Add tomatoes with juices and simmer until reduced and sauce is thickened, about 5-7 minutes. Stir in broth and bring to a boil.Reduce heat to low, cover pot, and simmer, stirring occasionally with a wooden spoon to break up pork pieces, until meat is tender and sauce is reduced to 10 cups, about 3 to 3 1/2 hours. Uncover pot if needed during last half hour for juices to reduce. Season to taste with salt and pepper.

Poached eggs with arugula and prosciutto
Servings:

4 servings

Ingredients

    • 2 Tbsp. white wine vinegar
    • 4 large eggs
    • 6 cups arugula (about 4 ounce.)
    • 2 Tbsps. olive oil
    • 1 Tbsp. fresh lemon juice
    • Kosher salt and freshly ground black pepper
    • 3 ounce thinly sliced prosciutto, torn into strips

Preparation

Baking Directions:

Bring 2 cups water to a boil in a large saucepan; reduce heat so water is at a gentle simmer and add vinegar.Crack an egg into a fine-mesh sieve set over a bowl, letting the watery outer edge of the whites drain through, then gently slide egg into water. Repeat with remaining eggs, waiting until whites of eggs in water are opaque before adding the next egg (about 30 seconds apart). Poach until whites are set but yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs to paper towels as they are done. Toss arugula, oil and lemon juice in a large bowl; season with salt and pepper. Serve arugula topped with prosciutto and poached eggs.

Roasted corn with manchego and lime

Ingredients

    • 6 ears of sweet yellow corn, unhusked
    • 2 tbsps extra-virgin olive oil
    • 2 tbsps unsalted butter
    • Kosher salt and freshly ground black pepper
    • 1 jalapeño, seeded, finely diced
    • 1/2 tsp crushed red pepper flakes
    • 1 lime, cut into 4 wedges
    • 1 cup finely grated manchego cheese
    • 1/4 cup chives, thinly sliced
    • 2 tsps lime zest, finely grated

Preparation

Baking Directions:

Preheat oven to 450 degrees. Roast unhusked corn on a baking sheet, turning occasionally, until heated through, about 15 minutes. Let cool. Shuck corn and cut kernels from cobs. Discard cobs.                                            Heat oil in a large skillet over high heat. Add corn kernels and sauté until heated through and lightly golden in spots, about 3-5 minutes. Add butter and stir until melted. Season to taste with salt and pepper.Transfer corn to a large wide bowl or deep platter. Sprinkle jalapeño and crushed red pepper flakes over. Squeeze lime wedges over. Sprinkle with cheese, chives and lime zest.

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