BRAISED SHORT RIBS

Ron's cousin Susan once went to me and said, "When do you find the time to do all that cooking?" Well Sue, the truth of the matter is I am just like any other person in our age group, I go through my phases of , "cooking up a storm", and then my dry spells, when it's easier just opening a can of soup and have a sandwich, or ordering in a pizza. Lately there has been more of the latter as I found myself in a bit of a funk with a sinus infection, that got cured, but today seems to be returning!
So, what you see above you is a meal that I prepared a while ago ( in November, that I had saved for just such an occasion as this, when I knew I wouldn't have the energy or inclination to cook and photograph all at the same time, after all I too am only human).
I'm not making any excuses, but frankly, some celebrations do not need to be blogged about all the time as I too want to enjoy the occasion and not always run around with a camera taking pictures, so when I do cook and am reasonably pleased with the outcome I do photograph and save these entries for a later blogging date date. This blog is an important part of me, but there is more to my life than blogging and I don't want it to become a chore but something I do that gives me pleasure. After all, you can pick up any food magazine and see better pictures and more detailed instructions than my abridged version, or for that matter more interesting meals to prepare. But, if you don't mind dropping by and looking, and hopefully getting some ideas from my blog than do continue to drop by and leave a comment on the blog.

I had mentioned some time ago that I had received a cookbook in the fall from BloggerAid Changing the Face of Famine , and find myself using this wonderful book as my go to book for some inspiration and seasonal cooking. This Braised Short Rib recipe is from their Fall section but could easily qualify as a winter comfort food.
These ribs made a beautiful succulent meal, perfect for a cool wintry evening. Season generously.

In a large skillet heat 3 T. oil over medium heat. Add the short ribs in batches and brown repeating until all ribs are done.Transfer to a plate.

In the same skillet add a little more oil and saute the celery, onion, carrots and garlic. About 5 minutes. Remove from skillet.

Add wine, port and vinegar to the skillet, stirring to scrape up the brown bits from the bottom of the pan. Bring to a boil and cook until reduced by half about 10 minutes.

Add everything to a dutch oven and....

Add the beef stock.

The stock should cover the ribs, cover with a lid and simmer .

Bake until tender about 2 hours at 35o degrees. When done remove ribs and further reduce the sauce by 3 quarters , about another 23 minutes. You can garnish the ribs with some more salt, pepper and some gremolata. or serve with some nice mashed potatoes or mashed apples and parsnip.

SERVES 6

about 7 lbs of beef short ribs

salt and freshly cracked pepper

1/4 cup olive oil (separated)

2 cups chopped onions

1 cup chopped carrots

1 cup chopped celery

3 garlic cloves

2 dried bay leaves

21/2 cups of hearty red wine

1 1/2 cups of port

2 T. balsamic vinegar

6 cups of beef stock.

from EARTH TO TABLE Seasonal Recipes from an Organic Farm by Jeff Crump and

Bettina Schurmann.

Indulgent Behaviour

I've been MIA from my blog, no excuses, just taking some time off for myself. A sever sinus infection has made me miserable for a while, but thankfully a visit to the Dr. and some excellent meds are making me feel almost normal again.

I have also been letting hubby take over the kitchen as I haven't been up to wanting to do anything! The food has been good, some family favourites. Comfort food that has been blogged about already, but, just what the Dr. ordered. Thank fully, Ron is still home and willing to take over in the kitchen.

Instead I took the time to lick my wounds and just catch up on some reading ,"The Girl with the Dragon Tattoo" by Stieg Larsson, "The Guernsey Literary and Potato Peel Pie Society " , by Mary Ann Shaffer & Annie Barrows, "Francesca's Kitchen", by Peter Pezzelli and currently I am reading the second book in the series by Steig Larsson "The Girl who Played with Fire".

All these books are excellent and totally different. Francesca's Kitchen was light reading about a middle aged widow living alone in Rhode Island . Her children are all grown, married with lives of their own and are scattered around the world. She has to come to terms with her life, what exactly is "family", and how to give purpose to her life now that her children no longer need her.

The Guernsey Literary and Potato Peel Pie Society, was a lovely love story set during the war , told in the format of letters between the characters. What a lovely art, "Letter Writing" it's so personal , I felt a bit like a voyeur, looking into someone life, I just loved reading this book and would highly recommend it.

I must say my favourite hves been the books by Steig Larsson, mystery novels written in great style ,set in Sweden at the beginning of the millennium. His work kept me reading way into the wee hours of the morning. I have already ordered the third book," The Girl That Kicked The Hornet's Nest," due out in May. Unfortunately, the author passed away after completing this trilogy, so his brilliant thrillers are limited to these editions. Don't let that stop you from reading these highly charged modern day thrillers. Even Ron got hooked on his work.

I did not know if I would like this genre of work, but if I could make just one more recommendation I would highly recommend this author,Steig Larsson , check him out.

So folks, no food this time, just a little chat about some other things.

Merry Christmas

Take a deep breath and relax. I want to wish everybody a very Merry Christmas. May your day be filled with peace and joy.

I was hopeing to post more entries this month but a problem with the computer, the server or even Blogger, made me eperience many moments of frustration. Such is life and I have long learned to just roll with the punches. I know how busy this season can be, but please take some time for reflection,take time for yourself and your family ,afterall, that is all that really matters.
I am looking forward to what 2010 has to bring, wishing you all the very best and don't forget to stop by and visit .
MERRY CHRISTMAS TO ALL.

BABA'S CINNAMON ROLLS

Sometimes you just have to do the recipe the way it is written, I've tried playing with Baba's cinnamon roll recipe and they just don't turn out the same, what can I say!? Where this recipe came from I really don't know , all \I can say is that this is my kids (Who are now grown-up) favorite recipe.
I think the reason why is because Baba Pauline twisted in some softened Turkish delight into the nut, raisin brown sugar cinnamon mixture. Yes you heard me correctly Turkish Delight. Most boxes come with a selection of flavours, rose, lemon, mint, bergemon. Actually, it's because of these flavours that I like to make these cinnamon rolls for Christmas.
I actually prepared these early in November and because all of Baba's recipes are made in huge quantities I ended up with at least 15 dozen bags of these little gems to freeze. I personally like to eat them frozen straight from the freezer... it's like candy, but just bring them to room temperature or nook them for a bit and they make a lovely roll any time of year, not just for Christmas.


Start by proofing the yeast. use 3 envelopes of yeast, 1 cup of warm water 1tsp. sugar. Set aside and let it rise for 10 minutes. In the mean time prepare your milk


Heat 6 cups of milk , Do not boil, to this add 1/2 pound of butter and let butter melt. To this mixture add 7 beaten eggs.

In a large bowl add 8 cups of flour and 3tsp. of salt (this will be half of your total 16 cups) make a well in the center and add the yeast mixture in the middle and taking some of the flour and slowly start incorporating the yeast and flower. This is where things will get messy and tricky.

You will now slowly start adding the milk to your flour mixture. Do not add all the milk mixture at once....rather slowly add the flour and milk in small batches kneading as you go along. Eventually you will be adding the reserved other half (8 cups) of flour as your dough will be sticky as you continually are kneading. It will take the full 16 cups of flour and at the end you will still to some extent have a somewhat sticky dough, but not like it was in the beginning. Form into a ball (huge) oil a clean bowl and let the dough rise in a warm place for1 1/2 hour. Pre-heat oven to 375.

When your dough is ready punch it down tear off a chunk and roll out on a lightly floured surface. Cut dough into triangular stripes fill with cinnamon mixture and roll up. Place on a pan and bake for around 20 minutes or until golden.

The cinnamon mixture can be personalized to your individual tastes. Pauline would grind nuts, walnuts oer pecans, add both brown and white sugar, raisins, cinnamon, and of course every triagle before it was rolled up and a stringy piece of turkish felight in it. She would roll out a piece of turkish delight between her hands to softrn it and make it pliable. The addition of Turkish delight is optional, but I would like to encourage you to try this lovely addition.

RECIPE

1 box TURKISH DELIGHT .... break in pieces and roll in yopur hands to make squiggly worms

2C brown sugar

1/2 c. white sugar

2 c. raisins

1 1/2 c ground nuts

cinnamon to taste

Mix all these ingredienys together, this is your filling

3pkg yeast

1 c warm water

1 tsp sugar

Mix together and let proof for 10 minutes

1/2 lb. butter

6 c. warm milk

7 eggs beaten

Heat this over low heat . Do not boil

16 c. of flour 3 tsp. salt mix, Only use 1/2 of flour at the beginning gradually add the other half as you are incorporating milk mixture to flour mixture. Knead

Let the dough rise in a warm place roll out cut in stipes fill with cinnamon mixture and turkish delight, bake at 375 for 20 min, or until golden. Drizzel with icing sugat optional, freeze in plastic bags.

BEEF BOURGUIGNON

This is not the Julia Child's recipe but just a typical french braise. The recipe is out of the Food and Drink Autumn fall LCBO book (Liquor Control Board of Ontario). Saturday's are busy days in most households mine included. Weather permitting there is still some last minute yard work that needs to be done, groceries to be shopped and unloaded, cars that need washing and the ever endless house cleaning. When I have such a day I like to prepare some type of stew or casserole in the morning so that at the end of the busy day I am faced with a ready meal as opposed to still having to prepare one. This beef bourguignon is the perfect meal to prepare ahead and serve later.





Recipe;



2-1/2lbs of stewing meat cut into 2" cubes


Salt and freshly ground pepper


3T olive oil


4oz sliced double smoked bacon diced.


18 pearl onions, skinned


8oz small cremini mushrooms.


1 cup chopped onions


1/2 cup chopped carrots


1/2 cup chopped celery


2 cups red wine


2 cups beef stock

1 head garlic, dry papery layers brushed off, top third of bulb cut off.

1 bay leaf

2 stalks thyme

4 sprigs parsley

BEURRE MANIE

3 T softened butter

3T Flour

1. Preheat oven to 300F (150C)
2. Season meat with salt and pepper.
3. Heat 1T of oil in Dutch Oven over medium high heat. Add bacon and saute until slightly crisp. Remove from pan and reserve.
4. Add pearl onions and saute for 5mins. Add mushrooms and saute for another 5 minutes or until onions are tender and mushrooms are browned. Remove onions and mushrooms and reserve. Wipe pan out.
5. Add another 1T of oil to pot and working in batches, add meat in single layers without crowding and brown on both sides about 1 minute per side. Remove meat and place in a strainer over a bowl to allow fat to drip out.
6. Reduce heat to medium and add the remaining 1T of oil to the pot. Add the chopped onions, carrots and celery and saute for 5mins or until softened. Add wine scraping up any brown bits from the base of the pan. Bring to boil and boil for 1min, then add stock. bay leaf, thyme and parsley sprigs. Bring back to a boil and skim off any foam that rises to the top. Stir in the meat.
7. Cover and bake for 2 - 21/2 hrs or until meat is tender. Add reserved bacon, onions and mushrooms, return pot to oven and bake another 15mins or until meat is very tender and sauce is rich.
8. To make Beurre Manie, combine butter and flour to make a paste.
9. If sauce is npt thick enough strain into a separate pot and add the beurre manie a bit at a time until it is thickened to your satisfaction. This should not be a very thick sauce. Season to taste and return to pot.

Serves 4-6

BLACK LENTIL SOUP

I really don't know why it is called Black Lentil Soup,other than it does call for black lentils. I have never seen black lentils, I used brown ones, I have seen orange lentils and green ones, but regardless of the colour, all I do know is that this is a different version from the German lentil soup (My Mom's recipe) that I usually make.
I am always on the look-out for a good hearty soup recipe , as Ron and I often enjoy just a soup for an evening meal. We love it's simplicity, comfort and many times, we just don't feel like thinking about what to make. A soup is easy, it usually requires no special ingredients, just clean out the fridge's vegetable drawer usually works for me, soup is easy to freeze or to keep in the fridge for a few days.
This soup actually has a story attached to it, I found it in the November issue of the Food and Wine magazine that I subscribe to. I love Indian food, and the magazine had an excellent article about a chef/sommelier Rajat Parr who puts an Indian twist on some of his dishes, the Lentil soup, was one of the lovely dishes highlighted, and the one that I had decided to make . Lentils are something that my family enjoys eating. either as a main meal or an a accompaniment to a meal. The soup turned out to be a huge hit and as I was raving about it to my girlfriend Seeta, telling her about this article and the chef's spin on food, doesn't she say that she knows of this young fellow (Rajat Parr and his family and his success in California) needless to say I am now saving the article for her and enchanted to once again learn how small our world is and how we are all connected.
But back to the soup. This earthy soup is Parr's take on an Indian dal .

BLACK LENTIL SOUP
1 cup lentils (about 6 ounces)
2 cardamom pods
One 1-inch piece of ginger peeled and thinly sliced plus
2T. minced ginger
6 T. unsalted butter
1 diced onion
2 garlic cloves minced
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1/4 tsp. garam masala
2 quarts vegetable broth
1 cup canned crushed tomatoes
Salt

1. In a pot, cover the lentils, cardamom and sliced ginger with 1" of water. Bring to a boil and cook over moderately high heat until the lentils start to soften. Approx 10 mins. Drain the lentils and transfer to a bowl, discard the cardamom and ginger.
2. Melt 3T of butter in the pot. Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened (8 mins). Reduce the heat to low. Add the coriander, cumin, cayenne and garam masala and cook stirring until fragrant (approx 4 mins).
3. Add the stock, tomatoes and lentils and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and soup has thickened (approx 1 hr). Stir in the remaining 2T of butter and season with salt. Ladle into bowls and serve.

(As a slight variation and because I add carrots to my mothers lentil soup recipe I also add 2 chopped carrots to this version.)

Tequila Lime BBQ Chicken & Pesto Gnocchi

Ron was playing nursemaid, and chief chef, while I was suffering major pain with my sinus infection. Meals were simple, but oh so good. Every now and then, I would tell him to remember to take some pictures. The results were not were glamorous, but what it lacked in visual presentation, it made up in flavour. Ron also took the trouble to make home made gnocchi, you have just got to love the guy.

This is actually a lovely recipe from a Canadian chef named Rob Rainford. He is the Grill man on the Canadian Food network Channel. This recipe, is actually a great one to make in the summertime when your BBQ is all fired up, but Ron brought a little sunshine into a dismal winter day by changing a few ingredients, and just grilling them on the Foreman Grill/ The original recipe is called Tangerine Tequila Chicken Breasts and can be found at http://www.foodtv.ca/. Ron substituted limes for the tangerine and used chicken legs and thighs. I'll post the original recipe. On a personal note this recipe almost reminded me of my good friend Lynne's Bajan Chicken recipe that she made for me a year ago when I was undergoing radiation. I'll have to get her to pass along a family recipe and post it sometime soon as it was absolutely delicious!

8 chicken breasts skeined and de- boned ( Ron used legs and thighs)

1/4 cup sugar

1/2 cup rice vinegar

1tsp dried chili peppers

zest and juice of 6 tangerines (Ron used limes)

3 T tequila

1 T fresh lime juice (Ron omitted this)

1/2 cup peanut or veg. oil

1T fresh mint leaves chopped 1/4 tsp. of salt.

In a med bowl wisk all ingredients.

Reserve 1/4 cup of marinade for basting.

Wash and pat dry chicken.

Place everything in a zip lock bag including pierced chicken and marinade for 3-6 hours.

Grill on our door or indoor grill basting as you go along.