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.
Comfort Foods and Indulgences
Comfort Foods and Indulgences
Chocolate and Peanut Butter Pudding Parfaits
I love parfaits. They are such pretty things to make, with all kinds of possibilities from what ingredients you are going to layer to what glasses you will serve them in.
For these, I used our small stemless champagne flutes. I thought they made a perfect parfait, because they are just 4 ounce glasses and so the desserts were not huge, they were just right.
This parfait is made up of two creamy puddings – one chocolate, one peanut butter. It's topped off with whipped cream.
You can make the puddings early in the day and refrigerate them and then assemble the parfaits later. Or you can even make the parfaits a day ahead.
Huevos Rancheros Bruschetta, Ya
I’m a firm believer in the adage that a tiny plot can feed a whole
lot! Granddaddy’s tomatoes keep rolling in and BLT’s, pies, sauce, and
simply sliced dishes of tomatoes are abounding on our tables.
Mimi, as is her custom, has toast and tea every morning for breakfast..... as her grandmother did. Sourdough buttered and toasted and glazed with a seasonal spread is de rigueur. Taking the tone from the toast in the iron skillet and the tomatoes on the windowsill (Mimi and Granddaddy always have tomatoes on their windowsills May through October), the cultures of Italy and Deep Down Dixie merge for a delicious starter, meal or snack that we’ve thoroughly enjoyed this summer. The addition of an over easy egg gives a huevos rancheros nod to the dish and a dose of protein too. ¡Olé!'!
As a fan of breakfast for supper, this dish is at home to kick off the day or cap the day or really anytime in between. Taking literally a few minutes to prepare, you’ll love the way the egg yolk nods along with the tomato and basil sing-a-long. The crusty sourdough toast soaks up all it can and give you an excuse to use your hands to scrape the last bit with the crust. Leave off the egg for a traditional bruschetta that is nothing shy of divine.
Waiting for Good Dough
It happened like this… I was standing on the northeast corner of Broadway and whatever street waiting to cross. I was running to shop or cook or finish some errand that must must must get done quickly so everything else can be done quickly so that I can get on to the next thing and then the next and then fall asleep so that more stuff can get done tomorrow. I was staring at a pick-up truck heading in my direction. It was the only car on the road for that moment, the only thing halting my progress, and right before it got to me it suddenly made a turn WITHOUT ITS TURN SIGNAL ON. I could have gone! I was waiting for seconds for this fucking truck to pass when it wasn’t even passing!!! My life is disappearing before my very eyes and this selfish asshat doesn’t even care.
The injustice. The indignity. The NERVE.
I made a sound in response, alone on that street corner, like a groan/ moan/ wail of agony so dramatic you would have thought my child was being ripped from my breast.
But then I stopped. And I heard myself. And I was ashamed. There is a possibility I’ve let this season get the best of me.
Beef Bourguignonne
When I think of a special, winter meal, I think of Beef Bourguignonne. Don't let the French name scare you, it's simply beef stew. It is the epitome of French comfort food and it is classically made with Pinot Noir wine. And what could be more satisfying than something steaming and rich? I have tried many versions and have come to settle on this particular recipe.
I especially like to make it the day before and let it sit over night for the flavors to meld, as well as being able to skim the fat that will accumulate on the top. This works out perfectly for this upcoming Valentine's Day.
My best results have come when I cut a chuck pot roast into small pieces. Grocery store stew meat is not the same. I also include a beef knuckle soup bone which gives an incredible smoothness to the sauce. You are going to love this recipe!
More Articles ...
Welcome to the new One for the Table ...
Our Home Page will be different each time you arrive.
We're sure you'll find something to pique your interest...