Short Ribs in Itlian Wine Sauce

Short Ribs in Italian Sauce
modified from a recipe found at: The Italian Dish Blog

This dish is even better made the day before. Making it the day before (or even just early in the morning) allows you to let the dish cool in the refrigerator and let the fat rise to the top, to be easily skimmed off. The original recipe had you cook these in the oven. I did mine in the slow cooker


3 to 3-1/2 pounds of short ribs
salt and pepper
2 tablespoon olive oil, divided
1 large carrot (about 3/4 cup diced)
1 medium rib of celery (about 1/2 cup diced)
1/2 medium onion (about 1/2 cup diced)
3 cloves of garlic, grated or minced
1 heaping tablespoon tomato paste (I used a very small can for a doubled recipe)
1/2 cup red wine
2 cups beef broth
2 bay leaves
1 teaspoon dried thyme
1/4 cup chopped fresh parsley plus more for garnish

Preheat the oven to 250 degrees F.

Sprinkle the short ribs with some salt and pepper. In a large heavy oven proof pot, warm 1 tablespoon of olive oil and brown the short ribs over medium high heat until a nice crust forms. Remove short ribs from the pot and drain any fat from the pot, but don't wipe the pot out. Lower the heat and add the second tablespoon of olive oil to the pot along with the carrot, celery and onion and a nice big pinch of salt and saute gently for about 5-6 minutes. Add the garlic and saute for one minute more. Raise the heat a little and add the tomato paste and cook it for about 3 minutes. Add the red wine and cook for a couple of minutes. Add the beef broth, bay leaves and thyme and stir thoroughly.
Place all of this in a slow cooker and cook on high for 5 hours. You can also cook them on low for at least 8 hours. Add the 1/4 cup chopped fresh parsley, stir, cover and return to the oven for another 30 minutes, until the meat is very tender.

Remove the meat from the pot, using a knife and folk separate the meat from the fat and the bone. Shred the meat and st it aside. Strain the sauce in a colander so as to separate out the solid material from the sauce. Add the meat to the sauce and refrigerate, if time allows. This will allow you to remove the fat from the sauce with ease. Heat to serve. I offered it with grits instead of polenta.

Remove short ribs from pot and place in a large bowl and cover. Strain the sauce and pour the sauce into a small bowl. Place the bowls in the refrigerator. After the sauce is thoroughly chilled, skim off the layer of fat from the top. Put the ribs and the sauce into a large saucepan and warm gently on the stove.) Garnish with chopped fresh parsley and serve over polenta.

Blue Cheese Dressing

Blue Cheese Dressing
via William Somona cooking demonstration

4 oz. Blue Cheese (I used a medium Danish Goat Blue Cheese. If you like a stronger flavor you will find that Maytag or Roquefort are nice*)
1 cup Mayonnaise
1/2 cup Buttermilk
1/2 cup Heavy Cream
2 TBL. Champagne Vinegar (I used Rice Wine vinegar instead)
Salt & Freshly Ground Pepper to taste
Pinch of Cayenne or Smoked Paprika

Crumb the blue cheese into the bowl of a food processor or a mixing bowl. Add in the remaining ingredients and mix well. Makes 2 cups. Keeps well for a few weeks.

* Look for a blue cheese with good, blue veins and a non-yellow cheese.

Dinner Party - Trip Around the World, Sort of...

We love having dinner with the Wiesner family - they are all so interesting. I wanted to plan a menu that pleases both the vegetarians in the family and those who are a bit adventurous. Thus, we have the following menu:

Appetizers:
Garden Pizza
Blue Cheese Biscuits with Fig Jelly
Dried Peas
Crunchy Sugar Snap Peas

First Course:
Curried Cauliflower Soup with Greek Yogurt and Parmesan Cheese

Main Course:
Venison and Cheese Tart, English Style
Spanikopita Rolls


The Recipes:

Fig and Blue Cheese Savouries
From:Plum Pie blog


Adapted from TheRunawaySpoon via Food52

{Makes approximately 3 dozen}

1 1/4 cup all-purpose flour
1/2 cup butter, room temperature
4 ounces good quality blue cheese, crumbled
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Fig preserves, about 3 tablespoons

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Place the flour, butter, blue cheese black pepper, and salt in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.

Dump the dough onto a lightly floured surface and knead a few times to pull the dough together, adding flour if sticky. Roll out to 1/4 to 1/8 inch thick with a floured rolling pin. Cut rounds out of the dough with a floured 1- or 2-inch cutter and transfer the rounds to the parchment-lined baking sheet.

Using the back of a round teaspoon measure or your knuckle, make an indention in the top of each dough round. Spoon about 1/4 teaspoon of fig preserves into each indention, using your finger to push the preserves as best as possible into the indentations.

Bake the savories for 12–14 minutes, until the preserves are bubbling and the pastry is light golden.

Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to cool.

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Garden Pizza
from: Creme de Colorado Cookbook by the Junior League of Denver



1 8oz. Crescent Roll Dough (canned in the refrigerator section of the grocery store.)
8 oz. Cream Cheese, softened slightly
1/3 cup Sour Cream (or mayonnaise)
1 tea. Dill
1 pk. Ranch Dressing mix
21/2 cup Raw Veggies, finely chopped or shredded (I used broccoli and carrots. Red peppers, cauliflower, etc. are great, too!)
1/2 cup Green Onion, finely chopped (optional)

(I actually double this recipe when I make it for company.)

Open the crescent roll can and unroll the dough. Spread it out on a cookie sheet, pinching the seams together. I use a rectangular cookie sheet. The original recipe calls for a 12" round pizza pan. Bake at 400 degrees for 10 minutes, then cool.

Blend the cream cheese, sour cream/mayonnaise, dill, ranch dressing mix and onion (if using)until smooth and well incorporated. Spread this mix onto the cooled crust.

Sprinkle the veggies on top of the cream cheese mixture. Lightly press in. Chill until you are going to serve it. Cut into squares.

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Curried Cauliflower Soup
via the Sous Chef Series from Williams Somona
Chris Bradley, Gramercy Tavern, NYC (you can visit the link above to see a video of a chef making this wonderful soup!)

Yield: 6 Servings
Ingredients

* 2 heads cauliflower, cut into florets (about 10 cups)
* 1 onion, diced (about 1 cup)
* ½ leek, white and light green parts only, diced (about ¾ cup)
* 2 large carrots, diced (about 1 cup)
* ¼ cup plus 3 tablespoons vegetable oil
* ½ teaspoon coriander seeds
* ½ teaspoon cumin seeds
* ½ bunch cilantro, chopped (about 2 cups)
* ¼ teaspoon ground turmeric
* ½ teaspoon mild curry powder
* 4 garlic cloves, minced
* 8 cups vegetable stock
* ¾ cup plain yogurt
* 2 tablespoons fresh lime juice
* 3 tablespoons extra-virgin olive oil
* Salt and freshly ground pepper to taste

Directions

1. Reserve 1 cup of small cauliflower florets,onion, leeks and carrots for garnish.

2. In a large pot, warm 1/4 cup of the vegetable oil over medium heat. Add the remaining onion, leek and carrots and cook, stirring frequently, until the vegetables have begun to soften, about 6 minutes. Add the cauliflower and cook until soft, about 10 minutes longer.

3. In a small skillet over medium-high heat, combine the coriander and cumin seeds and toast until they are fragrant and slightly browned, about 2 minutes. In a square of cheesecloth, combine the toasted seeds and the cilantro and tie into a bundle, securing it with a piece of kitchen twine. Add the spice bundle, turmeric, curry powder and garlic to the vegetables in the pot and cook until fragrant, about 1 minute.

4. Add the vegetable stock, bring a simmer and cook until the vegetables are very tender, about 25 minutes. Remove the cheesecloth bundle, then puree the soup in a blender until smooth. Season to taste with salt and pepper. Return the puree to the pot and keep warm.

5. In a large skillet, warm the remaining 3 tablespoons of vegetable oil over medium-high heat. Add the reserved cauliflower, onion, leek and carrots and cook until the vegetables are just tender and lightly browned, about 6 to 8 minutes. Season to taste with salt and pepper and reserve.

6. In a small mixing bowl, whisk together the yogurt, olive oil and lime juice and season to taste with salt and pepper.

7. Divide the hot soup among 6 deep bowls, garnish with the reserved vegetables and drizzle with the yogurt mixture. Serve immediately.

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Beef (Venison) and Cheddar Puff Pastry Tart
From: Las Vegas Food Adventures

1 ½ lbs lean ground beef (I used Venison)
½ cup finely diced onion
½ tsp salt
¼ tsp black pepper
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
2 tablespoons light brown sugar
½ cup beef broth (a boullion cube is fine here)
2 tsp cornstarch
2 cups grated sharp cheddar cheese
1 package (2 sheets) frozen puff pastry
1 egg, lightly beaten

Brown the ground beef in a large non-stick skillet. Add the salt, pepper and Worcestershire sauce soy sauce and sugar. Continue cooking over medium high heat stirring occasionally for 30 minutes until the beef browns nicely and becomes dry & crumbly.

Taste the meat; it should be nicely seasoned. Add the onions and continue cooking until they become translucent.

Mix the broth and cornstarch together. Add to the meat and cook over medium heat for about 3-4 minutes until the liquid thickens and lightly binds the meat together. Remove from the heat to cool to room temperature.

Thaw the puff pastry according to package instructions. Place one sheet on a piece of parchment paper on a baking sheet. Pile the cooled meat mixture over the sheet leaving an inch of pastry on all sides. Top with the grated cheese.

Brush the edges with the beaten egg and gently lay the second sheet of pastry over the top. Gently press around the edges to seal. With the tines of a fork, go around the crust one more time to make a decorative edge.

Brush the inside of the top lightly with the beaten egg, leaving the edges plain to allow the pastry to rise during cooking. Make several shallow slits with the tip if a sharp knife on the top to allow steam to escape.

Bake in a preheated (important) 400 degree oven for 30-40 minutes or until puffed and rich golden brown.

Remove from the oven and let cool for 10-15 minutes before cutting into squares.

Serves 4-6

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Spanakopita Rolls
From: What's Cookin', Chicago? blog


1 Tablespoon vegetable oil
1 small onion, chopped
3 green onions, chopped
10 ounces frozen chopped spinach. thawed and squeezed dry
4 to 6 ounces domestic feta cheese, crumbled
1 cup cottage cheese
1 egg
Salt and pepper to taste
1 pound phyllo, thawed
8 tablespoons butter (1 stick), melted
2 tablespoons vegetable oil


Preheat oven to 375 degrees

Heat 1 tablespoon of oil in medium skillet over medium heat. Add white and green chopped onions; cook until softened, 3 to 4 minutes.

Meanwhile, mix spinach, feta, cottage cheese and egg in medium bowl. Add cooked onions and season with salt, and pepper. Cover and refrigerate until ready to use.

Combine the remaining butter and oil and set aside until ready to use.

Remove one phyllo sheet. With the shortest end of the phyllo sheet nearest you, brush phyllo with butter and oil mixture; top with second sheet and brush again. Fold the buttered phyllo sheets in half, like a book and brush the top layer with butter and oil mixture.

Place a heaping 1-1/2 tablespoons of filling in the center of the bottom nearest you. Fold up the phyllo once and then fold over the right side and then the left side of the phyllo. Brush with butter and oil mixture and then continue rolling up like a burrito.

Place seam side down on a greased baking sheet and brush rolls with butter/oil mixture. Bake until golden, about 30 to 35 minutes.

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Ellie spent the afternoon making sweet cupcakes, each with its own special design. I love that she is like that!


Butter Cream Frosting
from:the Created By Diane Blog

1 cup butter

1 cup shortening

6 cups powdered sugar

2-4 Tablespoons milk

1 teaspoon vanilla extract. if you are making white frosting use clear vanilla.

Beat butter with mixer until pale and fluffy, add sugar and milk along with extract mix until smooth and creamy.

*If the weather is super hot, over 100 and I’m afraid the buttercream will be a mess, I sometimes use all shortening.

**If I want a very rich butter taste, I use all butter and no shortening.

*** for Chocolate Buttercream I use ½ to 1 cup of unsweetened cocoa in place of some powdered sugar.