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Balsamic Short Ribs

I had found a great short rib recipe from BA so I thought I would go to them for another one. They did not let me down. Funny that it was last January that I posted the recipe and here we are again in January and I'm looking for another rib-sticking meal. Now I know that this might not be a recipe for everyone - not everyone likes balsamic vinegar (shocking I know!)

Balsamic Short Ribs (Adapted from BonAppetit)

3 1/2 - 4 lbs short ribs, English style
salt/pepper
1T canola oil
2 medium onions, cut into wedges
6 cloves garlic, peeled
1t dried oregano
1 1/2 c balsamic vinegar
14 oz canned chopped tomatoes
3 c beef stock

Salt and pepper short ribs. Heat Dutch oven and add oil. Brown ribs on all sides (you might need to do in batches). Set ribs aside. Pour out most of the fat. Toss in onions (add a little salt) and cook until starting to soften and brown slightly (about 10 minutes). Add garlic and cook until fragrant. Add ribs back to the pan. Add oregano, vinegar, tomatoes, and beef …
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Pumpkin Seed Rolls

These rolls might be a little parsnickity to make but they do come out quite nice and the seeds really add a lot of flavor. They are well worth the work.

Pumpkin Seed Rolls (Adapted from Milk Street)

Sponge:
1/2 c rye flour
1/2 c warm water
1 T honey
2t yeast

Dough:
1 c pepitas
1/2 c sesame seeds
4 T butter, cut into 4 pieces
2 1/2 c bread flour
1 c warm water
2 1/2 t salt (Kosher)

1 egg
Salt for topping

Mix the sponge ingredients in a bowl. Cover and let sit for about 1 hour (or until doubled).

Meanwhile toast the pepitas and sesame seeds in a skillet (some of the pepitas might pop). Let cool. Reserve 1/2 cup of seeds aside. Place remainder in a food processor. Buzz until finely ground. Add butter and mix together and smooth.

When the sponge is ready to go add the flour, seed/butter mixture, and water and mix until smooth. Let sit for 5 minutes. Add salt and mix again. The dough will be sticky but should not be too wet or too dry. Cover and let rise 1 hour. It will triple in size.

T…

Fallen Chocolate Cake

Now some might say that fallen chocolate cake sounds like a souffle gone terribly wrong, but they would be terribly wrong. Fallen chocolate cake is a nice fudgey cake gone terribly right.

Fallen Chocolate Cake (Adapted from BonAppetit)

1/2 c butter, cut into 1" pieces
3/4 sugar, divided (plus 2T for topping and additional for pan)
10 oz semisweet or bittersweet chocolate, coarsely chopped
2T oil
6 large eggs (4 of which are separated)
2T cocoa
1 t vanilla
1t salt

Topping
1 c heavy cream
1/2 c mascarpone
3T confectioner's sugar
Pomegranate seeds (optional)

Lightly butter a springform pan and dust with sugar.  Tap out excess and set aside. Combine chocolate, oil, and butter in a heatproof bowl. Blast in 15 second increments in microwave until melted (or heat slowly over double-boiler). Set aside.

Separate 4 of the eggs. In a bowl take the 4 yolks, cocoa, vanilla, salt, 1/4 c sugar, and the 2 remaining eggs and whisk until smooth. Gradually whisk in the chocolate mixture to th…

Blueberry Ricotta Cake

There is no shame in using frozen blueberries (or raspberry for that matter). In the winter, it is difficult to rationalize paying so much for berries. The original recipe was for raspberries but I had some frozen blueberries and I think overall I prefer blueberries anyway so off I went...

Blueberry Ricotta Cake (Adapted from BonAppetit)

1 1/2 c flour
1 c sugar
2 t baking powder
1t salt
3 eggs
1 1/2 c ricotta
1 t vanilla
1/2 c butter, melted
1 c frozen blueberries (or fresh)

Line a 9" pan with parchment paper and grease pan. In a bowl whisk together flour, sugar, baking powder, and salt. In a separate bowl whisk together eggs, ricotta, and vanilla. Fold in dry ingredients. Fold in melted butter. Fold in 3/4 c of the blueberries. Pour into pan. Sprinkle with remaining 1/4 c blueberries. Bak at 350 for 50-60 minutes or until tester comes out clean. Cool 20 minutes in pan and then turn out.

This cake comes together super fast and even better can be kept at room temperature. You wou…

I Meant to Do That

So I started out to make these Seedy Oat Crackers, and apparently, it's very important that you follow the directions and measure correctly. Instead of using 4t, I put 4T of oil. The devil is always in the details isn't it? In an effort to make lemonade from lemons and save myself from a seed-tasrophe, I used it as a topping on a salad and guess what? It was delicious. In the spirit of Julia Child* - I meant to do that.



*Julia Child always said to never apologize for mistakes in the kitchen.

Butter Roasted Tomato Sauce

I forgot about this recipe until I found the picture on my camera. I had to go and dig it out. It was so easy and so good. They recommended serving it with Bucatini, but I don't know why you would want to limit yourself when there are so many other great shapes of pasta out there.

Butter-Roasted Tomato Sauce (Adapted from Epicurious)

28 oz can whole peeled tomatoes
8 cloves garlic, minced
2 anchovy fillets, minced
1/4 butter, cut into small pieces
1/2 t red pepper flakes
Salt/Pepper

Crush tomatoes with hands and place in 13x9 pan. Add garlic, anchioves, butter and pepper flakes. Roast in 425 oven for about 35-40 minutes - turning and tossing halfway through. It should look jammy. Mash with a potato masher or fork. Add pasta to pan and toss. You might want to thin the sauce a little with some pasta water depending how you like your sauce. Serve with Parmesan cheese.

This is another quick recipe. The nice thing about it is the sauce quickly cooks while your making the pasta.

Leek and Potato Galette

I thought I had posted this recipe because I've made it numerous times before. Good thing I searched because I never posted it. This is one of my go to recipes for Easter brunch. However, this time I was eyeing it up for Christmas.

I won a ham (long story there) at a raffle. This was rather interesting that I actually won something because I never win anything. I usually look at it as just a donation when I participate in a raffle. Secondly, I'm not so keen on ham.  So there was a lot of irony going on.

This was a honey baked sprial ham. I had no idea how to make it (apparently, there's nothing to do - you just heat it up). While I was pondering what to serve with it, the Sous Chef was extremely helpful - he suggested, pigs in a blanket as an appetizer, Brussel Sprouts with bacon, and something else with pork. (We were to have a very piggy Christmas). Then I remembered this Potato Galette and thought it would go well with the ham. It did.

Leek & Potato Galette (Adapte…