Ingredients

One 1/2-pound green cabbage, thinly sliced (4 cups)
2 tablespoons cider vinegar
1 tablespoon sugar
1/2 teaspoon kosher salt
Four 4-by-6-inch pieces of focaccia, split
1/4 cup ketchup
1/4 cup mayonnaise
Eight 1/4-inch-thick slices of gruyère cheese (4 ounces)
1/2 pound thinly sliced corned beef
2 tablespoons unsalted butter, softened

Directions

1. In a large bowl, toss the cabbage with the vinegar, sugar, and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.
2. Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up.
3. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia.
4. Set a slice of gruyère on the dressing. Top with the corned beef, pickled cabbage, and the remaining slices of gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.
5. Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.

Serves 4.


Make Ahead: The cabbage can be refrigerated for up to 2 days.

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Ingredients

2 large romanesco heads (or cauliflower, if romanesco is tough to find)
1/4 cup olive oil
Salt and freshly ground black pepper
5 tomatillos
1 poblano chili
4 garlic cloves, peeled
Hot Sauce, to taste
A handful of cilantro
Grated parmesan for sprinkling

Directions

1. Preheat oven to 425°F.
2. Clean the romanesco and slice into halves. Break off the florets and cut the big ones in half. Coat with olive oil and sprinkle with salt and pepper. Roast in the oven for about 15 minutes, shake the pieces around, flipping them, and roast for another 10 minutes. The more caramelized and crispy the better.
3. Meanwhile, peel and broil the tomatillos for about 5-10 minutes, or until charred and juicy. Char the poblano over an open flame, then scrape off the skin and deseed it.
4. Chop it roughly and place it, the tomatillos, the garlic, cilantro, and hot sauce in a food processor. Pulse it and taste for seasoning. Drizzle it over the charred romanesco and top with grated parmesan cheese. Enjoy immediately.

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Ingredients

4 pounds beef chuck or beef stewing meat, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer, such as Guinness
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed

Directions

1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

Serves 10.

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