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

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.

SIMPLE SAVORY CHEESE BOARD

SAVORY CHEESE BOARD on EMILY ALDER | making a last minute cheese + charcuterie board with what you have on hand | www.EMILYALDER.com

Did you watch the finale of the Bachelor? I can’t tell you how much I enjoy watching the Bachelor/Bachelorette, I don’t know if it should admit that, but I’m gonna keep it real. Knowing a small amount of what goes on behind the scenes of a reality show, it’s basically people watching from your couch and that is GOLDEN. That might make me sound horrible, but it’s true. Plus, these people are signing up to be on a tv show, they must have some idea of what’s to come. So Monday nights Matt and I get the kids to bed, pour a glass of wine, and usually snack through our weekday guilty pleasure. This past season, my girlfriend Amelia joined us and occasionally I can coax Phil into watching too.

SAVORY CHEESE BOARD on EMILY ALDER | making a last minute cheese + charcuterie board with what you have on hand | www.EMILYALDER.com

For Ben’s finale episode, I wasn’t feeling Sunday’s leftover chili, so I threw together a small plate with some of my favorite snacks that I always have on hand.

SAVORY CHEESE BOARD on EMILY ALDER | making a last minute cheese + charcuterie board with what you have on hand | www.EMILYALDER.com

SAVORY CHEESE BOARD on EMILY ALDER | making a last minute cheese + charcuterie board with what you have on hand | www.EMILYALDER.com

SAVORY CHEESE BOARD on EMILY ALDER | making a last minute cheese + charcuterie board with what you have on hand | www.EMILYALDER.com

Start with the cheese. Ninety percent of the time I always have an Irish cheddar, a wedge of port salut, a brie or triple cream, and a wedge of gorgonzola or blue cheese. #i’maheffer

I went with a few slices of port salut, a creamy, soft french cheese. That stuff is so bomb. It’s mild enough that it pairs well with anything, but can stand alone as well.

I paired the port salut with my favorite aged Columbus secchi salame (this is a good one too that I have used before), a few Cornichons, these delicious rosemary + sea salt crisps, and a bottle of Chateau de Campuget rosé. That rosé is something I usually have on hand as well, it’s a delicious ten dollar bottle of dry wine. Lots of strawberry and tart raspberry, you can’t really go wrong. The cornichons have the best bite and those crips are like crack. Good alone, even better with cheese. I picked all of this up, except the salame + cheese which we had at home, while browsing for a coffee table at World Market. Their food aisles are danger zones for me. I could spend a ridiculous amount of time looking through everything they have to offer. If you ask my husband, he will probably tell you that is exactly what I do.

It was a pretty delicious spread and watching Ben pick Lauren was pretty great, but when he announced Jojo as the next Bachelorette all of us were cheering. I know, such. a. guilty. pleasure.

 
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