Archive for November 22nd, 2008

Once again, we made beef short ribs. I learned a thing or two, listening to Lynne Rosetto Kasper on American Public Media via podcast: can’t braise your beef above 170 degrees for too long, or else you won’t get that “fall off the bone” wet texture. I didn’t choose the oven method, but did keep a watchful eye on the cooking on the stove top.

We also had a salad with tomatoes, red pepper, and small mozzarella balls. The dressing was made from honey-mustard, EVOO, and the tomatoes were dressed in balsamic glaze and sea salt.

Brown the short ribs in fat, then cover in liquid. I used red wine, chicken stock, and vegetables: celery, carrot, onion, tomatoes; herbs.

Alongside was the strong taste of a polenta with truffled cheese, truffle oil, porcini and chanterelle mushrooms, and of course, a little parmesan, It was delicious.

I also made a sauce for the meat from the braising liquid, demi-glace, and Vincotto, a syrupy Italian condiment sauce made from grape must.

Dessert was an apple pie.

I augmented the 4 different apple types with rum-soaked raisins.