Good-bye Brisket with wine-Hello Short Ribs!!!

First there were the brisket wars but now those days are gone!! I got the family's blessing to stop with two kinds of brisket and just make these short ribs. This is a fail proof recipe! I have doubled it, I have used up to 8lbs of meat and there is plenty of sauce ( of course I go with 3 cups of wine) I have used boneless short ribs from Costco, Safeway, premium short ribs on the bone, not so premium short ribs a combo of the two and then separated for serving. Everyone goes nuts!! Even my friends who don't like to potchky (fuss) in the kitchen are willing to make this because their husbands will do whatever they want them to do if they feed them this!!!

I take no credit for this recipe since I got it from where else, the food network and their last chef goddess, Anne Burrell. Her show Secrets of a Restaurant Chef is great! I cook the ribs low and slow at 325 instead of her 375 but I could split the difference at 350. She also says the meat shouldn't fall off the bone but mine usually does. I have made these in a small batch and served them the same night and unlike brisket they are yummy!! Usually, I am making a ton and freezing them for some holiday. When I am making them for a crowd I like to make a few on the bone since the bones enhance the sauce, but I have done them with just large boneless short ribs and they were a big hit too!!!

The big fuss is the browning of the meat and when you are making them for a crowd that takes a while and de-fatting them after cooking. I do a quick drop of a paper towel on top and lift quickly. After they cool a little I refrigerate overnight and take any residual fat off.

Ingredients

6 bone-in short ribs (about 6 lbs)

Kosher salt

Extra-virgin Olive oil

1 large Spanish onion cut into 1/2 inch pieces

2 ribs of celery cut into 1/2 inch pieces

2 carrots peeled, cut in 1/2 lengthwise, then cut into 1/2 inch pieces

2 cloves garlic, smashed

1 1/2 cups tomato paste

2-3 cups hearty red wine (wine you would drink not cooking wine)

2 cups water

1 bunch fresh thyme, tied with kitchen string

2 bay leaves

Directions Preheat oven to 325

Season each short rib generously with salt (i also use a little black pepper)

Coat a large pot (I use a dutch oven with a tight fitting lid) with olive oil and bring to a high heat

Add the short ribs to the pan and brown (sear) very well 2-3 minutes per side. Do not overcrowd the pan. Cook in batches if necessary. This browning is crucial to creating the layers of flavor.

(when i do this for a crowd i make it in batches and transfer it all to a huge roasting pan which i put a layer of parchment paper and then cover twice with very heavy aluminum foil wrapped tight in order to braise.)

While you are browning the short ribs, puree all the vegetables and the garlic in the food processor until it forms a coarse paste.

When ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of the same pan with fresh oil (do not wipe the pan out, just dump the fat in a bowl or a can!! Flavor is in the bottom of that pan!!) Add the pureed vegetables generously salt the veggies and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5-7 minutes. Scrape the curd and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4-5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by 1/2.

Return the short ribs to the pan and add 2 cups of water or until the water has just about covered the meat. Add the thyme bundle and bay leaves.( I always forget to do this and then i have to uncover the whole thing) Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water if needed ( i have never done this.) Turn the ribs over halfway through the cooking time ( i have never done this either and i guess that is because i cook it a little longer at 325. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender.

Serve over mashed potatoes or polenta or grits or cut into small pieces and make a ragu for pasta.

Garlic Roasted Mashed Cauliflower

I serve it over garlic roasted mashed cauliflower. Roast garlic in oven 45 minutes at 350. Slice head of garlic horizontally and drizzle with olive oil and salt and pepper wrap in tin foil tightly and place in oven. Steam Cauliflower until very soft. Place cauliflower in food processor with a few pats of butter and the garlic which you squeeze out the cloves. Add a little 1/2 and 1/2 as needed. This is from the south beach cookbook with a few twists. I would rather use a little of real then a lot of fake.

Maple Roasted Sweet Potatoes-the bomb!!

Oh my god!!! I am perfectly happy with roasted sweet potatoes but these take things to the next level. Claire Robinson of 5 Ingredient Fix on the food network prepared these for the Thanksgiving show and they are amazing. Of course she is limited to 5 ingredients so feel free to add some seasoning to the roasting process. I added some nutmeg and cinnamon and as always a sprinkle of cayenne. The great thing about these is you can make the pan sauce up and roast the potatoes and not combine them until close to serving and keep them warm in the oven. Amazing!!!

The key is to really caramelize the shallots!!!

This is for 4 servings

4 small or 2 large sweet potatoes peeled and cut into 1-inch cubes

1/4 cup grade B maple syrup divided (2T for roasting and 2 T for the sauce)

1/4 cup EVOO, divided (2 T extra-virging olive oil for roasting 2T for the sauce)

2 tsp kosher salt, plus more to adjust seasoning if needed

1 tsp freshly ground pepper, plus more to adjust if needed

4 large shallots peeled and sliced thin

2 Tablespoons of Balsamic Vinegar

Pre-heat ove to 400 degrees F

In a large bowl combine sweet potatoes and 2 T of the syrup, 2 T of of the olive oil and 2 tsp of salt and 1 tsp of pepper (of course I never do this...I do it all on the sheet pan and get my clean hands in the mix!) Coat evenly and arrange in a single layer on a sheet pan. Roast until soft and caramelized and golden brown. 20 to 3o minutes. Check to see if they need tossing after 15 minutes and to make sure they don't burn.

In a large skillet over medium heat add the remaining 2 T of olive oil and the sliced shallots and saute until they start to caramelize about 5 to 10 minutes. I went longer to get them nice and browned up. Add the remaining 2 T of syrup and the Balsamic Vinegar season with a little salt and pepper. Lower heat to and cook until golden brown and caramelized. Add a little water 1 tsp at a time if it becomes dry.

Add the sweet potatoes to the pan and toss. Transfer to a serving dish.

So delicious!!! The first night I made them softer and a smaller amount and really crisped the shallots...they were the best. The next night I had a bigger crowd not as soft but still good!!

Grade B Syrup available at where else...Trader Joe's!! My favorite place!!

I am just bummed no picture!!

Asian Slaw

I have a few weekly go to items that are always in the fridge. Generally, they are easy to make, full of flavor, get better with age and have multiple uses and oh yeah they are really good for you!! As usual I found a recipe with flavors that I liked and changed it up a little so it worked for my purposes. Ingredients: 1 bag broccoli slaw (trader joe's sells oraganic bags) 1 bag of shredded cabbage (trader joes again) (this stuff looks like you cut it yourself not the fine shredded stuff) 1 bag carrot slaw (only a handful needed) 1 english cucumber seeded (peel and slice down the middle to create 1/2 moons) 1 small red onion or 1/2 a large or to taste 1 Tbl of sugar ( i use super fine) 6 Tbl of rice wine vinegar (seasoned or unseasoned) 1Tbl of toasted sesame oil 3T of canola oil 1 tsp salt (adjust as needed) 1/2 tsp of pepper (or to taste) The easiest way that i have found to do this is right in a storage container. I have this nice square rubbermaid one that once covered lets me shake the contents to enhance the marinating process. Measure Sugar and Vinegar in the bottom of a bowl or container with a lid whisk until sugar is dissoved add sesame oil and canola oil and salt and pepper , whisk again. put in bagged mixtures. Peel and slice cucumber lengthwise and with a sharp knife cut in on an angle on both sides of the seeds and then pull out the strip of seeds. Place the cucumber flat side down and slice thin half moons. Peel red onion and slice in half and the slice very thin half slices. place cucumber and onions on top of shredded mixture cover with lid and shake it to mix. I marinate over night and it gets better all week long. Uses Salad Turkey wrap with slaw layered down the middle mixed with cubed chicken or canned or leftover salmon or other fish or shrimp

draft

Marshmallows Galore!

One might ask what possessed you to start with Marshmallows?? I don't know..I wish I painted or sewed or knitted or was a writer, but I get into the zone when I cook or bake and as of last week make candy!! Maybe it was Halloween and my refusal to buy candy until the very last minute or perhaps it was the fact that store bought Marshmallows have a whole lot of I don't know what in them and they are starting to give me a headache! The simple thing to do would be not to eat them, but I am a lot of things and simple is not one of them!!

Anyway I make this instant Chocolate Mousse Pie for my niece and nephew and I was looking for a better ingredient. My answer came from my now favorite food network chef, Giada De Laurentis, when she made orange marshmallows and caramel chocolate candies. Ahhhhhh, the sugar rush that has followed!!

The Recipe is simple but one caveat...you need a heavy duty mixer a hand held won't work here!

Orange Homemade Marshmallows

1/2 + 1/4 cup of water

3 packets of gelatin

2 cups of sugar

1/2 cup of evaporated milk ( i have used 2% )

1 tsp of vanilla

zest of one orange

confectioner sugar for dusting

8x8 pan buttered and dusted with confectioner sugar (like butter and flour but 10xsugar)

Pour 1/2 cup of water in mixing bowl of your mixer

Sprinkle 3 Tbl or 3 packets of gelatin over water let it stand for 10 minutes

In a heavy bottomed 3 qt saucepan measure 2 cups of sugar and add the 1/4 cup of water and the 1/2 cup of evaporated milk

stir over low heat until sugar dissolves and then don't stir turn up heat to medium and let it come to 240 degrees, using a candy thermometer it will get crazy bubbly and have a tannish color don't worry this is normal. After it reaches 240 remove from heat and slowly poor the mixture over gelatin and with the whisk attachment start beating slowly and then gradually turn up the speed full blast. Mixture will double or triple and start looking like the best marshmallow fluff you ever did see!!

Turn the speed down and add the orange zest and vanilla and incorporate. Then working quickly scrape the mixture into your prepared pan and smooth. I use a silicone spatula, no sticking!! Giada sprinkles hers with orange candy sugar...I did other stuff to mine.

The marshmallows need to dry uncovered for 8 hours or overnight. To cut marshmallows take a cutting board and sprinkle with sifted confectioner sugar

Enhancements:

After 4 hours while still damp roll in toasted coconut. Cut off a strip of Marshmallow, I make small squares using a sharp knife or a pizza cutter.

To toast Coconut spread on a cookie pan and toast at 350 for 5 minutes or until a beautiful light camel color...don't burn.

Chocolate Dipped

Cut dry marshmallows and dip in melted milk or dark chocolate.

Heat chocolate slowly over simmering water or very slowly in the microwave. I dip on the top like frosting.

Caramel Chocolate:

First spread with Caramel and then dip in chocolate.

I am still thinking of making my own mallowmars...deciding if I will use graham cracker or ginger snaps!!!

Variation:

Vanilla Flavored cut out the orange zest and use 1 Tbl. of good vanilla extract!!

Now I am thinking about playing with all kinds of flavors.

So Far my Favorites have been:

Orange Plain

Orange Flavored with toasted coconut

Orange Flavored with caramel and toasted coconut

Orange Flavored with Dark 60% melted chocolate

Vanilla Flavored with Milk Chocolate

These will keep in an airtight tin for 2 weeks!!

Think I have been eating enough Marshmallows .....Yum and Ouch all at the same time!!