Brad Makes Giardiniera (Italian Pickle Relish) | It's Alive | Bon Appétit
Bon Appétit Test Kitchen Manager Brad Leone is back for Episode 30 of It's Alive. This time he makes giardiniera, a delicious and versatile condiment that's easy to make and is the perfect addition to sandwiches, salads, and more!
Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.
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Brad Makes Giardiniera (Italian Pickle Relish) | It's Alive | Bon Appétit
Spicy Chicago-Style Giardiniera Recipe
You can buy giardiniera in a jar at the store, but with this homemade, Chicago-style recipe, you can control exactly what goes into the mix. If you like it extra spicy, up the ante and include an extra jalapeño or two, making for a condiment with a real kick.
#giardiniera #pickledveggies #recipes
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Jacques Pépin Chicken Jardinière Recipe
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Jacques Pépin Cooks Chicken Jardinière
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CHICAGO STYLE ITALIAN BEEF SANDWICH (Made By Man From Chicago)
The Italian Beef Sandwich aka one of Chicago's four main food groups is a sloppy, drippy, monster of a sandwich and a damn good one at that. I grew up on these beloved gut bombs and it was a real thrill to create a video showing you how to make your own at home from scratch. Enjoy responsibly.
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BOOS BLOCK CUTTING BOARD:
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ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
INSTANT READ THERMOMETER:
INSTANT POT:
KITCHEN AID MIXER:
6.75qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS BOWL:
RECIPE BELOW Makes 4 very large Italian Beefs (+ extra Giardiniera)
GIARDINIERA (makes 1qt/ltr)
•150g or about 1 1/3c each of Cauli, Celery, Green Bell Peppers, Carrots
•75g or 1/2 c serrano (or another hot pepper of choice)
•400g or 1 3/4c white distilled vinegar
•200g or 3/4c water
•24g or 1 1/2 tbsp salt
•300g or 1 1/3c light olive oil
•150g or 3/4c ex virgin olive oil
Chop all veg into small dice and mix to combine. Combine vin, water, salt in a sauce pan, bring to a boil, add veg, stir, turn off heat and allow to cook as it comes to room temp. Transfer to container and refrigerate 2 days.
After 2 days, strain liquid off veg. To the strained veg mix, add oils & store in fridge until ready to use.
FRENCH SANDWICH ROLL:
•225g or 1c water (86F/30C)
•9g or 3tsp yeast
•20g or 1 1/2tbsp olive oil
•15g 1 1/4 tbsp sugar
•350g or 2.5c bread flour (12.7% protein)
•9g 1 1/2 tsp salt
Combine ingredients into bowl of stand mixer with dough hook. Mix on low until combined (3min). When dough has begun to form into a ball, increase to high speed and continue mixing for another 6 mins. Transfer to a medium bowl, cover, and allow to ferment at room temp for 90 mins.
Flour dough and work surface and divide into two 300g pieces. Preshape into balls as shown @2:40. Cover with town and allow to rest for 15 min. Shape each piece as shown @3:00.
Place onto parchment lined sheet tray dusted with semolina, place shaped dough rolls onto tray and gently press down to slightly flatten. Cover and let proof for 30-45min until they've grown by about 75%. Score lengthwise.
Bake in a 375F/190C preheated oven for about 30 min (rotating halfway through) until light golden grown.
ROAST BEEF:
•Two 2lb (.9kg) top round roasts, cut in half (1lb for each sandwich roll)
•Neutral cooking oil (canola, vegetable, etc)
•1000g or 1L nice beef stock (recipe below)
•Spoonful bouillon paste (optional)
•Salt to taste
•Bman's Super Secret Beef Spice Blend: 5g each dried oregano, garlic powder, onion powder, toasted coriander seed, chili flake, paprika, toasted fennel seed, black pepper.
Preheat large pot on med-high, add a few plugs of neutral cooking oil, and add in 2 pieces of roast. Sear well on each side. Add beef stock to deglaze. Add spice blend.
Bring to simmer, cover with parchment and load into 250F/120C oven to cook for 60 min. Meat temp should be 140F/61C. Wrap beefs in plastic wrap and allow to cool in fridge.
When ready to use, slice as thinly as possible.
Strain cooking jus into container. When ready to use, add spoonful bouillon paste, heat to 145F/62C, season to taste (should be very salty) and lower heat to low. Add in sliced beef to just warm through.
BEEF STOCK:
•6-8lbs or 3-4kg beef shanks
•2000g/2L water
Roast shanks in very hot oven (450F/230C) for 30min. Add to slow cooker along with all fond from roasting pan and water. Slow cook for 6hrs.
#italianbeef #chicagostylebeef #roastbeefsandwich #chicagostyleitalianbeef #chicago food
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Italian Grandma's Giardiniera Recipe | Canning Nonna's Authentic Italian Giardiniera Salad
Italian Grandma's Giardiniera Recipe is our Nonna's version of the authentic Italian Salad Mix or anti-pasta salad and was made famous in as Chicago Style Giardiniera at hotdog and Italian beef stands in Chicago. This is our first time preserving our Italian Nonna's authentic giardiniera recipe by canning it.The French recipe for Jardiniere is similar to Italian Giardiniera. Special thanks to @RebelCanners for her advice and videos about canning using the old ways. Please check out her channel and tell her Vineyard Chicks sent you. Thank you, Ms Tammi! And visit @pegsclips to try their Pineapple Zucchini!
Pre-Soak Ingredients for 6 Quart Recipe:
Chopped Carrots - 5
Serrano Peppers - 5
Sliced Jalapenos - 17 (substitute Italian Frying Peppers for Mild)
Chopped Cauliflower - 1 Head
Sliced Chili Peppers 8 (Substitute 4 Bell Peppers for Mild)
Salt 2 Cups - Chill for 12-24 hours
Post- Soak Ingredients
Green Olives - 2 cups chopped or whole
Olive Oil - 4 cups (may use canola oil)
3 to 1 Vinegar/ Water Mix - 4 Cups
Red Pepper Flakes - 4 TBS
Black Pepper - 2 Tsp
Minced Garlic - 18 Cloves (Yes we are Italian..LOL)
Celery Seeds - 2 Tsp
Oregano - 8 tsp
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#Giardiniera #ItalianGiardiniera #ChicagoStyleGiardiniera #VineyardChicks #ShedwarsCanning #RebelCanning #Canning #ItalianCanning
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Chicago Style Italian Beef Sandwich
Get a taste of the Chicago Style Italian Beef Sandwich, smoke-roasted on the grill, sliced thin and topped with scratch-made Giardiniera and dipped in rich beef jus! Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for this juicy, beefy treat.
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