Short Ribs

Short Ribs and Mashed Potatoes

Short Ribs and Mashed Potatoes

Short ribs are one of my all time favorite meals. Not only are they rich and satisfying but it is close to impossible to have them not turn out. The short rib is a fatty tough piece of meat on the bone. However cook them low and slow with a bit of liquid (braise) and the fat melts through the meat into an unctuous, deep,  beefy, fall off the bone richness that cannot be beat. Here I serve them with mashed potatoes to soak up the sauce but polenta or noodles work beautifully also!

 

Short Ribs

Short ribs 1-2 meaty ribs per person

1 onion chopped

2 carrots chopped

3 stalks of celery chopped

1 Tablespoon cumin

Sprig of thyme

2 bay leaves

2 Tablespoons tomato paste

2-4 cups beef broth

Preheat oven to 325 degrees

1. Brown the short ribs on all sides in a Dutch oven. Work in batches. Reserve.

2. Add onions, celery and carrots to pan over medium heat. Just sweat do not brown.

3. Add cumin, thyme, bay leaves and tomato paste. Stir until tomato paste turns a rusty color, 1-2 minutes.

4. Deglaze with 1/2 cup of broth. Reduce to 2 Tablespoons.

5. Add ribs and the 2 cups of broth. Bring to a boil. The both should come bout half way up the ribs.

6. Cover and put in the oven. Bake 2 hours, checking occasionally to add broth if needed.

7. Remove the ribs to a plate and cover with foil.

8. Bring the broth to a boil and reduce. Use a immersion blender to blend to a nice saucy consistency. Serve the sauce with the ribs.

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Chicken Waldorf Salad

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Chicken Waldorf Salad

This is a simple autumn salad. Take the basic Waldorf and add chicken. The chicken is cooked ahead so leftovers or a rotisserie chicken from the market work too. I will often roast more chicken than I need for a dinner simply so I will have leftovers to play with for another meal. I used Granny Smith apples today but if you buy from an orchard experiment with different varieties. I found Cortland and Empires do not brown for a long time once cut. Black Arkansas are really firm and flavorful. I usually buy from Witt’s Orchard and they grow over 50 kinds of apples. Check out what is available where you live.

Chicken Waldorf Salad

1 pound chicken breast, cooked [can be rotisserie or leftovers, about 2 cups chopped]

1 apple chopped

20 grapes halved

2 stalks celery sliced

1 cup pecan halves

1/2 cup mayonnaise

1/2 cup yogurt

salt and pepper to taste

1. Combine all above ingredients. Stir gently to blend.

 5 cups romaine cut to bite size pieces

Raisins to garnish

2. Arrange romaine on 4 plates. Top with generous amount of salad and garnish with raisins.

Classic Potato Salad

Potato Salad

Potato Salad

Classic potato salad has to have tart tangy mustard and rich creamy hard boiled eggs. The dressing is based on mayonnaise but I update it with yogurt. One of the secrets is marinating the cooked still warm potatoes in a little apple cider vinegar and lots of pepper. I hope you like this as much as I do!

Classic Potato Salad

4 large eggs

6 medium Yukon gold potatoes

1/4 cup apple cider vinegar

1 medium onion chopped

3 stalks celery chopped

3/4 cup mayonnaise

1/2 cup pain yogurt

1/4 cup grainy mustard

1/4 teaspoon hot sauce

chopped dill and paprika for garnish

1. Hard boil eggs. Cover eggs with cold water in a saucepan. Bring to boil. Cover and remove from heat. Let sit 15 minutes, drain and put into ice water. Refrigerate until ready to use.

2. Cover potatoes with well salted water in a saucepan. Bring to a boil. Lower heat to a simmer and partially cover for 20 minutes or until potatoes are cooked through. Drain.

3. I n a large bowl roughly chop hot potatoes, add apple cider vinegar and plenty of freshly ground black pepper. Cover and let come to room temperature.

4. To the potatoes add onions, celery and peeled, chopped hard boiled eggs.

5. In a separate bowl combine mayonnaise, yogurt, mustard and hot sauce. Stir dressing into potato mixture.

6. Transfer to serving bowl and sprinkle with dill and paprika.

Tuna Mac Salad

Comfort food

Comfort food

When I think comfort food I usually think of winter braises and heavy potatoes. But when it comes to summer it is tuna macaroni salad. This is one food my mom made well. Most of the foods from my childhood I have adapted to newer forms to accommodate the way I eat now.  Mom was not a great cook. However tuna mac still makes me happy made the old fashioned way. I don’t measure anything and the only pasta acceptable is shells or orrecchette ( little ears). Cook about two cups pasta in salted boiling water till al dente, drain and cool. Add 2 cans of tuna, chopped celery and onion. I add thawed pea(I don’t think mom did that). Plus a generous amount of dill. Mix it all up with mayo salt and pepper. If you like a few dashes of Tabasco. Chill. this may not make it on the trendy, hot or cool list but it takes me back to childhood a couple times each summer. Comfort food.