Comfort Foods and Indulgences

I love the sunrises in Edgartown. Our bedroom faces East on the Harbor, and the sunrises are breathtaking - quite powerful. (Red in the Morning; Sailor’s Warning)

But, as a Californian, I am truly addicted to the Golden Light of Sunset, or as some say, Magic Light. The Sun at that short but delicious time of day rests on the horizon line, offering a perfect warm, golden light. Portraits and landscapes become truly magical, but I also love that light as it fades to darkness… It becomes poetic and a bit sad.

I got the End of Summer Blues.

People in Edgartown are always friendly and polite - ditto the dogs, So Bill and I (and our dog Charlie) awaken with the pleasant thought of our walk to town. Our neighbor, Lucy, across the street has two labs (The Black Dogs of Martha’s Vineyard) and we visit on occasion. Today was one of those days. The usual chatter about the lack of rain and the end of summer. I asked our neighbor where her home was off-season and she replied Los Angeles. Where? I demanded! Hancock Park she replied. I went to school in Hancock Park I responded happily. I used to live there... bla bla bla. It finally got down to who do you know and a name - Amy Ephron – came up. Yes I know Amy … I sometime write articles for her E-zine OneForTheTable. (Wait… are you ready for this) So do I she said. So, for the lovely Lucy Dahl, I dedicate my end of summer Vineyard Recipe.

I see every glass half-full especially if it is a first growth! So, one reason why winter’s grey pall makes me sunny is that it is BLACK TRUFFLE SEASON! Think of all the lovely winter dishes one can indulge in during Black Truffle Season…

Last year, I had the pleasure of reviewing Simply Truffles, by Patricia Wells – a book of recipes and stories “that capture the essence of the Black Diamond.” What delicious prey!

Many of the recipes are French in taste and design – understandable since the Black Beauty is also known as “Black Perigord Truffle.” Grown in that region among the Oak and Hazelnut trees, it is less aromatic and exotic than the Italian White Truffle, and considerably less expensive – allowing a casual sense of freedom to its use.

Shave away! And crumbs make wonderful Truffle butter which can be frozen.

I can't remember exactly where I had my first taste of beef short ribs. A restaurant? Someone's house? I do know they were served over cheesy polenta and together they did this little dance in my mouth (I think it was a rumba). Anyway, the meat was so tender and overall was a very good food memory.

Fast-forward in time, I now love making short ribs at home. The process is so easy and your reward is a very flavorful dinner everyone loves. However, I never cook short ribs and serve them right away. I usually make them in the morning or put them away until the next day. I like to let the fat settle at the top and remove it before serving. This type of dish always tastes better after the flavors meld.

If you've never heard of beef short ribs, the best cuts come from the lower (ventral) section, between the 6th and 10th rib, often called the short plate. The short plate is what gives them their name (not the fact that they are short). The meat itself is on top of the bone, about 1-2" in height. Make sure to select a package with meaty hunks as lots of times they are packaged with more hidden fatty pieces inside.

Some of our most childlike instincts turn out to be the best ones: wanting a grilled cheese and soup on rainy days, popsicles and ice cream on warm days and hot chocolate on snowy days. We want you to be prepared for the inevitable snow day with a few go-to hot chocolate recipes, for you and the chilly ones you love.

But not all hot cocoas were created equal. We love a classic milk, cocoa and whipped cream combination -- of course -- but it's really hard for us to not tinker with things, even when they're perfect. We found some of the most stunning, craving-inducing hot cocoa recipes around. For you. Because we want you to be warm and happy. You're welcome!

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