I found this great recipe on the Williams Sonoma site.
3 Tbs. olive oil
6 lbs. meaty, bone-in, individual-cut short ribs
4 tsp. kosher salt
1 tsp. freshly ground pepper
1 yellow onion, chopped
2 carrots, diced
6 cloves garlic, chopped
1/3 cup all-purpose flour
2 cups hearty red wine
3 cups beef stock or broth
2 Tbs. tomato paste
1 Tbs. minced fresh rosemary
1 bay leaf
1 cup whole milk
1 1/3 cups quick-cooking polenta
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Preheat an oven to 325°F. In a Dutch oven, heat 2 Tbs. of the oil over medium-high heat. Season the short ribs with 2 tsp. salt and the pepper. In batches to avoid crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, 5 to 6 minutes per batch. Transfer to a plate.
Add the remaining 1 Tbs. oil to the pot and heat. Add the onion and carrots and cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Sprinkle in the flour and stir well. Slowly stir in the wine, then the stock. Stir in the tomato paste, rosemary and bay leaf. Return the short ribs to the pot. The short ribs should be barely covered with liquid. If not, add hot water as needed. Bring the liquid to a boil. Cover the pot, place in the oven, and cook, moving the position of the ribs every 45 minutes or so to be sure that they are covered with liquid and are cooking evenly, until very tender, about 2 1/2 hours. Transfer the ribs to a deep serving platter (don’t worry if the meat separates from the bones), and tent with aluminum foil to keep warm.
Let the cooking liquid stand for 5 minutes. Skim off the fat from the surface and discard. Bring to a boil over high heat. Cook, stirring, until reduced by about one-fourth, about 10 minutes. Discard the bay leaf. Return the short ribs to the pot.
Just before serving, make the polenta: In a heavy saucepan, bring 3 cups water, the milk, and the remaining 2 tsp. salt to a boil over high heat. Slowly whisk in the polenta and reduce the heat to medium-low. Cook, whisking often, until the polenta is thick, about 2 minutes. Stir in the 1/2 cup Parmigiano-Reggiano. Divide the polenta among warmed deep serving bowls, top with the ribs and sauce and serve at once. Serves 6.
Variation: If you have leftover short ribs, you can easily turn them into a divine ragù. Simply remove the bones, shred the meat, stir it back into the sauce
1/4 cup granulated sugar or sweetener, (60g | 2 oz)
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups milk, (440ml)
1/4 cup butter, (60g | 2 oz)
2 teaspoons pure vanilla extract
1 large egg
Combine together the flour, sugar baking powder, baking soda and salt in a large-sized bowl.
Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients.
Mix together until smooth (there may be a couple of lumps but that's okay).
(The batter will be thick and creamy in consistency. If you find the batter too thick -- doesn't pour off the ladle or out of the measuring cup smoothly -- fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency).
Set the batter aside and allow to rest while heating up your pan or griddle.
Heat a nonstick pan or griddle over low-medium heat and wipe over with a little butter to lightly grease pan.
Pour ¼ cup of batter onto the pan and spread out gently into a round shape with the back of your ladle or measuring cup.
When the underside is golden and bubbles begin to appear on the surface, flip with a spatula and cook until golden. Repeat with remaining batter.
Serve with honey, maple syrup, fruit, ice cream or frozen yogurt, or enjoy plain!
http://havingfun.org/wp-content/uploads/2016/12/havingfun-logo-300x95.png00David Fiondahttp://havingfun.org/wp-content/uploads/2016/12/havingfun-logo-300x95.pngDavid Fionda2020-04-05 23:24:492020-04-05 23:25:52Tortellini Mac and Cheese
Combine first 7 ingredients in a large bowl. Add chicken, turning to coat.
Heat oil and butter in a tagine or Dutch oven over medium heat. Add chicken, skin side down, and cook 4 to 5 minutes per side or until golden brown. (Cook in batches, if necessary.) Transfer to a plate.
Using a separator, pour off the excess fat
Add garlic to pan, and sauté about 1 minute.
Add the onions and saute until soft, 5 minutes
Add mint, thyme, broth, chicken, and any juices that drained onto plate. Cover, reduce heat to low, and simmer 1 hour minutes or until chicken is tender.
Remove cover and simmer 1 hour to reduce sauce
Bring onion and next 3 ingredients to a simmer in a separate saucepan over low heat; cook 8 to 10 minutes or until lemon becomes soft and liquid thickens. Discard herb sprigs; pour glaze over chicken, and garnish, if desired.
http://havingfun.org/wp-content/uploads/2016/12/havingfun-logo-300x95.png00David Fiondahttp://havingfun.org/wp-content/uploads/2016/12/havingfun-logo-300x95.pngDavid Fionda2019-11-18 21:01:592019-11-18 21:01:59Roasted Brussel Sprouts with Maple Syrup and Bacon
1 7- to 8-pound boneless pork butt butterflied open
For the Stuffing
8 ounces pancetta, cut into ½-inch cubes
4 tablespoons (½ stick) salted butter, room temperature
1 cup (1½ ounces) lightly packed fresh rosemary leaves
1 cup (1 ounce) fresh oregano leaves
Fresh Fennel Fronds
1- 2 cups FennelBulb Finely Chopped and tops
20 garlic cloves, peeled
1 tablespoon red pepper flakes
1/2 cup plus divided
For the Outside Rub
2 tablespoons packed light brown sugar
2 teaspoons ground black pepper
2 tablespoons ground fennel,
For the Sauce
3/4 cup pan juices
1/3 cup lemon juice (3 to 4 lemons)
1/4 cup water
2 tablespoons extra-virgin olive oil
2 teaspoons ground black pepper
1 teaspoon ground fennel,
To prepare the roast, remove any twine or netting around the pork. Locate the cut made to remove the bone, then open up the roast. Using a sharp knife, continue the cut until the roast opens like a book; do not cut all the way through, as the meat must remain in one piece. Using the tip of a paring knife, make 1-inch-deep incisions into the pork, spaced about 1 inch apart; do not cut all the way through the meat. Set aside. In a food processor, pulse the pancetta until coarsely chopped, about 15 pulses. Add the butter, rosemary, oregano, garlic, pepper flakes, ½ cup of the ground fennel and 2 teaspoons salt. Process until the mixture forms a spreadable paste, about 1 minute, scraping the bowl as needed. Spread the paste evenly over the interior of the pork, pressing the paste into the cuts. Add the fennel fronds and chopped fennel Roll the roast into a tight cylinder, then set it seam side down.
Cut 7 pieces of kitchen twine, each 15 inches long. In a small bowl, stir together the remaining 2 tablespoons ground fennel, 1 tablespoon salt, the brown sugar and pepper. Rub this mixture over the top and sides of the roast. Using the twine, tie the roast at 1-inch intervals, seam side down; you may not need all of the twine. Wrap the roast tightly in plastic, transfer to a large baking dish and refrigerate for at least 24 hours or up to 48 hours.
Heat the oven to 300°F with a rack in the middle position. Set a roasting rack in a roasting pan and pour 4 cups water into the pan. Unwrap the roast and set it fat-side up on the rack. Roast until the center registers 195°F, 6 to 7 hours. Transfer the roast to a carving board and let rest, uncovered, for 1 hour. Reserve the liquid in the pan. While the roast rests, make the sauce. Pour the liquid in the roasting pan into a fat separator; if making roasted fennel, do not wash the roasting pan. Let the liquid settle for 5 minutes. In a medium bowl, whisk together ¾ cup of the juices, the lemon juice, water, olive oil, pepper and ground fennel.
Cut the pork into thin slices, removing the twine as you slice. Serve with the pan sauce.
http://havingfun.org/wp-content/uploads/2016/12/havingfun-logo-300x95.png00David Fiondahttp://havingfun.org/wp-content/uploads/2016/12/havingfun-logo-300x95.pngDavid Fionda2019-09-14 00:15:332019-09-14 00:21:3416 Country Spring Loop
http://havingfun.org/wp-content/uploads/2018/10/quabbin.jpg500666David Fiondahttp://havingfun.org/wp-content/uploads/2016/12/havingfun-logo-300x95.pngDavid Fionda2019-05-06 17:09:062019-05-06 17:35:52Ride to the Phils BBQ