PAPPARDELLE WITH BEEF RAGU

Pappardelle Beef Ragu | EMILY ALDER

Is there anything better than slowly cooking a delicious stew or soup in a dutch oven. The smell of vegetables, meat, and wine simmering fills wrapping your home in a cozy blanket. With fall arriving and the temperatures dropping in the evenings I am giddy as I break out my heartier recipes.

Scrolling through Instagram I stumbled upon a delicious looking bowl of Ragu via The Modern Proper. Check it out, seriously, is your mouth watering? Mine is. So an evening making Ragu went straight to the top of my to do list.

Pappardelle with Beef Ragu | EMILY ALDER

Pappardelle with Beef Ragu | EMILY ALDER

Pappardelle with Beef Ragu | EMILY ALDER

Pappardelle Beef Ragu | EMILY ALDER

Adapted from Jamie Oliver’s Pappardelle with Beef Ragu

INGREDIENTS

1 ¾ boneless beef chuck roast, cut into 2-inch pieces
Sea salt and freshly ground black pepper
1 dash red pepper flakes
1 tablespoon extra virgin olive oil
3 sprigs fresh rosemary, plus more for garnish
4 sprigs fresh thyme
1 half of a yellow onion, diced
4 garlic cloves, finely diced
3 carrots, peeled and roughly chopped
1 celery stalk, roughly chopped
2 1/2 cups Chianti
2 cups finely chopped mini heirloom tomatoes
1 tablespoon organic tomato paste
1 pound pappardelle
3 tablespoons butter
½ cup freshly grated Parmigano-Reggiano

PREPARATION

Season beef with salt and pepper to taste. Place an oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and thyme sprigs, pepper flakes, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, stir in tomato paste. Reduce heat to low and simmer, covered, on the stove over low heat, for 3 to 3 1/2 hours.

Place a large pot of lightly salted water over high heat to bring to a boil. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.

Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.

To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of rosemary, and a spoonful of cheese.

Pappardelle with Beef Ragu | EMILY ALDER

Pappardelle with Beef Ragu | EMILY ALDER

Served on Portuguese Ombré Pasta Dishes

RENOVATED GOTLAND SUMMER HOME

Before we get to the renovated Gotland summer home, a bit about my admiration for Sweden.

As a teenager I was able to spend a summer traveling the Southern part of Sweden with one of my best friends. Diana is the niece of my first au pair and lived with us for my freshman year of high school. Once the school year was over we travelled to her hometown of Falkenberg, Sweden, continuing on to Goteberg, Baståd, and Halmstad. Diana and I traveled around the South West of the country visiting family and friends. Long walks through the woods, mornings jumping in the water, exploring city life. We shopped, ate delicious food, dyed my hair brown (a story for another time), and spent nights talking into the early morning. It was a trip that opened my eyes to the vastness of the world. As a result,Scandinavia will always hold a very special place it my heart.

We were never able to make it to the East Island of Gotland or as far North as Stokholm, but what I was able to explore proved to be unforgettable. I’ve always dreamed of going back to summer by the sea, enjoying public transportation, bonfires in the woods, and exploring the history and architecture. This plan works well having an architect as a husband, so I often find myself looking through homes scattered around the country, planning our future trip.

HOBURGSGUBBEN ROAD 21 SOUTHERN GOTLAND, SWEDEN

A beautifully renovated 1770’s country home on the Island of Gotland is the perfect display of Scandinavian minimalism. Retaining the rich history, while opening the home up with natural exposed elements and modern touches.  The result is a dreamy space filled with a mixture of old and new. A simple fireplace, a couch dusted with linens, windows for natural lighting, rustic and modern combine to create this stunning home. Steps from the shore, a summer would be very well spent in this Scandinavian abode. I can picture the kids running around while mom and dad sip their morning coffee. Walks to town, evenings spent chasing the late evening sun. Enjoy these incredible photos of the property.

HOBURGSGUBBEN ROAD 21 GOTLAND ON EMILY ALDER

HOBURGSGUBBEN ROAD 21 GOTLAND ON EMILY ALDER

HOBURGSGUBBEN ROAD 21 GOTLAND ON EMILY ALDER

HOBURGSGUBBEN ROAD 21 GOTLAND ON EMILY ALDER

HOBURGSGUBBEN ROAD 21 GOTLAND ON EMILY ALDER

HOBURGSGUBBEN ROAD 21 GOTLAND ON EMILY ALDER

HOBURGSGUBBEN ROAD 21 GOTLAND ON EMILY ALDER

HOBURGSGUBBEN ROAD 21 GOTLAND ON EMILY ALDER

HOBURGSGUBBEN ROAD 21 GOTLAND ON EMILY ALDER

HOBURGSGUBBEN ROAD 21 GOTLAND ON EMILY ALDER

Now I just have to convince the owners to let us move in. Wish me luck.

Photographs by Emma Jonsson Dysell for Fasntastic Frank

WEST ELM + WHOLE FOODS COLLABORATION WITH WHOLE PLANET FOUNDATION

I was given the opportunity to collaborate with West Elm and Whole Foods Market to raise donations and awareness with the Whole Planet Foundation. West Elm and Whole Foods are donating $1 to Whole Planet for each time someone shares their #westelmxwfm tag on Instagram. This campaign, using the New Denim Project and Party Hosting ideas, provided a few recipes perfect for a Fall get together. From sparkling cider to an Onion, Bacon, and Butternut Squash Tart, it was hard to decide what I wanted to make.

WEST ELM + WHOLE FOODS COLLABORATION BY EMILY ALDER

I opted for the Clementine Crush Sparkling cocktail paired with Ham and Roasted Pear Crostini. Making a few adjustments with the recipes to suit our tastes, the cocktail and appetizer worked well together. I don’t use pears in my recipes often, so I enjoyed seeing the difference in flavor with the addition of citrus and then roasting them.

West Elm, Whole Foods Market, The Whole Planet Foundation, The New Denim Project, and EMILY ALDER collaboration with Fall Party Hosting ideas and raising money to alleviate poverty worldwide.

West Elm, Whole Foods Market, The Whole Planet Foundation, The New Denim Project, and EMILY ALDER collaboration with Fall Party Hosting ideas and raising money to alleviate poverty worldwide.

West Elm, Whole Foods Market, The Whole Planet Foundation, The New Denim Project, and EMILY ALDER collaboration with Fall Party Hosting ideas and raising money to alleviate poverty worldwide.

 

CLEMENTINE CRUSH SPARKLING COCKTAIL

INGREDIENTS

2 ⅔ cup clementine juice, plus 1 tablespoon finely chopped clementine zest, plus 1 clementine for garnish (from 12-14 fruits total)
¼ cup cane sugar
1 cup organic 100% cranberry juice
¾ cup fresh cranberries
8 (1-inch) sprigs fresh rosemary
1 (750-ml) bottle sparkling wine, such as Pascual Toso Sparkling Brut, well chilled
1 (12-ounce) can tonic water or ginger ale (I used Ginger Beer)

PREPARATION

In a wide, shallow dish, mix zest and sugar together with your fingers. Wet the rim of 8 cocktail glasses with a wet paper towel, and then dredge in clementine sugar to coat. In a large pitcher, use a wooden spoon to muddle cranberry juice, cranberries and rosemary sprigs thoroughly. Fill pitcher with ice cubes. Top off with clementine juice, wine and tonic water or ginger ale. Stir vigorously; pour into glasses; garnish with clementine twists and serve.

I displayed these in his and hers glassware, vintage coupe champagne glass (similar) + a simple glass tumbler

HAM AND ROASTED PEAR CROSTINI

INGREDIENTS

½ baguette (or 1 demi-baguette), cut into 24 slices
1 tablespoon extra-virgin olive oil
¼ teaspoon fine sea salt
2 tablespoons lemon juice
2 tablespoons raw honey
2 ripe but firm pears, halved, cored and cut into 24 wedges
1 cup loosely packed fresh parsley
¾ pound Proscuitto, cut into bite-sized pieces and warmed
¼ teaspoon ground black pepper

PREPARATION

Preheat the oven to 425°F. Brush baguette slices all over with oil and arrange in a single layer on a large baking sheet. Bake, flipping halfway through, until just crisp, about 5 to 7 minutes; set aside. In a large bowl, whisk together lemon juice, maple syrup, salt and pepper to make a dressing. Toss pears in half the dressing and arrange in a single layer on a large, parchment-lined baking sheet. Roast, flipping pears halfway through, until tender and golden brown, about 15 minutes. Toss parsley with remaining dressing. Top each crostini with a piece of ham and then a wedge of pear and few leaves of parsley.

Served on a marble pastry slab with linen napkins.

WEST ELM + WHOLE FOODS COLLABORATION BY EMILY ALDER

WEST ELM + WHOLE FOODS COLLABORATION BY EMILY ALDER

For more information and recipe ideas you can follow this link to West Elm + Whole Foods Party Hosting Made Easy. If you decide to share your own recipe or use one of the images make sure to use the #westelmxwfm + #emilyalder hashtags.