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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Fall Bratwurst Soup

Fall Bratwurst Soup

Fall Bratwurst Soup

This was originally a clean out the fridge soup, but it was so good I wrote it down and kept it around. The measurements and even the ingredients are fairly flexible. The secret is the low slow cooking so the cruciferous veggies have a relatively long time between crunchy and mushy sulphery…yuck. Just keep checking and you will have nicely textured and flavored cabbage and cauliflower. Of course if you are in a hurry you can cook this on a higher heat but watch and taste closely.

Fall Bratwurst Soup

2 Bratwurst

2 medium onion chopped

2 mild chilies (like banana pepper) chopped

quart of chicken broth

1 15 ounce can diced tomatoes

1/4 head of cabbage

1/2 head cauliflower

4 small potatoes quartered

2 carrots chopped

2 cups lima beans ( fresh or frozen)

sprig of fresh thyme

2 bay leaves

1Tablespoon apple cider vinegar

1. Over medium low heat in a Dutch oven cook the bratwurst about 15 minutes. Remove to a plate.

2. Add olive oil if needed and sweat the onion and pepper.

3. Add the rest of the ingredients except the apple cider vinegar. Bring to a boil. Lower heat to just a simmer.

4. Let barely simmer for 45-60 minutes. Just before serving stir in the vinegar.

Fennel Apple Salad

Fennel Apple Salad

Fennel Apple Salad

So easy so yummy.

Fennel Apple Salad

1 large bulb of fennel

1 granny smith apple

1 teaspoon fresh thyme leaves

1 Tablespoon olive oil

1 Tablespoon apple cider vinegar

Parmesan cheese

salt and pepper

1. Slice the fennel and the apple very thin.

2. Whisk thyme, olive oil and vinegar together. Toss with fennel and apple.

3. Garnish with Parmesan cheese using a vegetable peeler. Salt and pepper to taste.

Roasted Mixed Veggies with Sage

Ready to roast

Ready to roast

Roasted veggies are so good and easy. The roasting brings out the sugars and I love the char. Cut the vegetables to about the same size so they cook at the same rate. I came across cabbage sprouts at the Farmer’s Market but Brussels sprouts would be perfect too. Cabbage sprouts are the small heads that grow from where the large head of cabbage was cut. The amounts are very flexible here as are the choice of veggies themselves. Use your imagination and have fun.

Ready to serve

Ready to serve

 

Roasted Mixed Veggies with Sage

1 Rutabaga chopped

1 small butternut squash peeled, seeded and chopped

1-2 carrots sliced

1-2 cabbage sprouts quartered or 10-12 Brussels sprouts halved

1-2 parsnips chopped

1 onion chopped

2 Tablespoons Olive oil

Zest from 1 lemon

6-8 fresh sage leaves minced

1 small bunch of thyme leaves only

Preheat oven to 400 degrees

1.Toss veggies with the olive oil. Spread out in a single layer on a baking sheet. SAlt and pepper generously.

2. Roast for 30-35 minutes.

3. Combine lemon zest, sage and thyme with salt and pepper. Sprinkle over cooked vegetables. Serve.