stay behind me, short round. step where I step...

I got it into my head that I needed to make short ribs. And, I bought enough to feed a family of four, but there was one small problem... I don't have a family of four. And with the snow that came? No one was coming over for a dinner party. Tough life, these leftovers.

To start, the meat was seasoned with thyme and pepper overnight. Then, sprinkled with salt, they get thoroughly searing the short ribs on as many sides as physically possible. Then, into the crock pot they go!

You see these? The onions, carrots and celery? This is called "mirepoix," which is the base for a TON of French cooking: stocks, soups, stews, sauces, braises, etc. These are also referred to as "aromatics." because they're... er... aromatic.

So, the mirepoix went into the sauté pan with the leftover mean juices and cooked until softened. With the spices, wine & stock, all of this goes into the crock pot, too, and let the braising begin!!

Once ridiculously tender, these are tossed into the oven to brown a little more.

I strained the sauce from the veggies, put back into a saute pan with some mushrooms, tasted and adjusted seasonings, and reduced.

Meanwhile, polenta! Polenta is cornmeal. Cornmeal is polenta. Comes in yellow and white. There may be some difference between the coarseness, but you'll be fine with either. I used "yellow cornmeal" for this recipe. Anyways, polenta couldn't be easier: boil liquids and gradually add polenta, stirring to prevent clumping. Afterwards, you can add any cheese or mix-ins you desire.

Oh, and for the record? This was an AWESOME meal. Totally delicious and impressive. Also? Fairly cheap and easy for an impressive beef dinner.

Short Ribs with Mushrooms
serves 4, very, VERY loosely adapted from Smitten Kitchen*

6 beef short ribs
dried thyme
1/2 cup extra-virgin olive oil
1 diced onion
2 diced carrots
2 diced celery
~1/2tsp dried bay leaves
~1/2tsp dried rosemary
splash of balsamic vinegar
3-4c red wine
6c beef or veal stock
handful of mushrooms

Season the short ribs with thyme & black pepper, and refrigerate overnight, (or in my case? 3 days.)

Remove ribs from fridge & allow to reach room temperature.  Season with salt.  Heat saute pan** over high and add ~3tbsp olive oil.  You want the pan to be very, very hot to get a good & fast sear.  Brown meat on all sides.  Transfer ribs to crock pot, with bones pointing up.

Turn heat down, and add onion, carrot, celery, more thyme (~ 1-2tsp), rosemary, and bay leaves. Stir to scrape up all the brown bits and cook for 6-8 more minutes until veggies are soft and the onions start to darken.  Add the balsamic vinegar and red wine.  Reduce the liquid by a third - a half over high heat.  Add stock and bring to a boil.

Pour liquid & veggies over the ribs, (should almost cover.)  Turn crock pot to High, and cook for ~3hrs (+/- 30 min.)


Meat is done when it yields easily to a knife.***  Remove ribs, and let rest for 10 minutes.  Then, transfer to a baking dish and roast for 10-15 minutes in a 400 degree oven.

Meanwhile, throw a package of mushrooms into a saute pan.  Skim off any fat from broth in the crock pot and strain out the veggies, (pressing down on them to squeeze out any extra juices.) Add to the mushrooms and reduce over medium-high heat.  I think I reduced this for about 15 minutes, and was too hungry to wait any longer.

* When I say "adapted," I mean I used this recipe as more of a "how-to" to guide me.  Also?  It's been quite some time since I've made this... measurements are off.  Best to follow Smitten Kitchen's recipe.  She's knows things.
**If you have a dutch oven, you can do this all in one-pot.  Just return the meat back to the broth.
*** This can be made a day ahead of time, if you want to really impress your guests AND socialize!  Stop here.  To serve, remove the solidified fat, bring to a boil, and continue with recipe.  


Asiago Polenta
serves 4, adapted from Cooking Light*

2c fat-free milk
3/4c water
3/4c instant dry polenta
1/2c Asiago cheese, grated
salt & pepper

Bring milk, water, and a pinch each of salt and pepper to a boil. Slowly, add polenta, stirring constantly with a whisk.  Reduce heat and cook 2 minutes, stirring.  Add cheese & serve. 

*In a fascinating coincidence, Crash Bandicoot (my partner in culinary crime,) made the full recipe the same weekend.**  This synchronization was unplanned.
**Yes.  It's been THAT long since I've made this.  Who says timeliness is anything to be proud of?


To serve, plop a spoonful of polenta onto plate.  Place 2 short ribs on top of polenta, and spoon mushroom sauce over the meat.  And serve with a side salad, so you get your greens!!

gus gus?

Today's post is brought to you by the letter M and the number 9.  The number 9: as in "Hey!  Weren't there two movies that came out in 2009 named "9/Nine?" and "Nine Circles of Hell" and "Magic Hat #9" and....

MOUSE DEATH TOLL AT MY HOUSE: 9

That's right.  I have a mouse problem.  In addition to the weird fungi, the drop ceiling, no centered lights, uneven studs, a 1/2 broken furnace, and every other finniky little thing in this house, the massive Snowmaggedon marked the beginning of a mouse problem.  Sure it starts with one, but then you start catching TWO IN A TRAP... AT ONCE!  And all bets are off.  

Knock on wood, I haven't found a new mouse, (or any evidence of Mickey,) in 3 days.

 

I'm using Ortho's Home Defense Max, Press n' Set Mouse Traps.  I know I could have the little mouse-trap-rooms and free the rodents after catching.... but I didn't.  Snowmaggedon!  There's nowhere to go!  So, I opted for the most "humane" kill-traps; ones that would be death-on-impact.  So, at least the great mouse detectives* aren't starving to death in a trap (and still alive when I find them!  EEK!**).  Also?  Peanut Butter.  It's the way to go.   

*If you are keeping track, that is my 3rd Disney-mouse reference in this post. 

** So, I did find one still alive.  And let me tell you, I'm not a fan of this.  Best way to handle these situations is to bag the mouse (or, if your dog or cat gets feisty outside, the rabbit/snake/rat/etc,) and put in the freezer.  The idea (hope) is that they fall asleep before feeling any pain from the cold.

cherubs and arrows

Remember Valentine's Day?  You know, that Hallmark holiday that happened weeks ago?  Yeah, we totally made an awesome dinner.  And I am just now deciding to tell you about it.  You're welcome.

 

For dinner, we had Seared Scallops with Brie & Mushroom Risotto and Roasted Asparagus.  For dessert, Curry-Orange Pots de Creme.  Take THAT, no available reservations at minibar!*  And, if I do say so myself, this meal was delicious.

*For the record, we planned on cooking in the entire time.  I didn't actually try to get reservations at minibar, though I am sure it was completely booked at 11:04am on January 14th for Valentine's day.

 

We didn't follow a recipe for anything in this meal, other than the pots de creme.  The asparagus was your basic salt, pepper & olive oil.  The idea for the risotto came to me in a moment of genius.  I will admit, I looked off of a few recipes for correct ratios and then rolled with it.  Risotto isn't difficult, even though it sounds all impressive and fancy-restaurant.  Add rice to some oil & butter, add some chicken stock, wait until absorbed, add more stock, repeat repeat repeat ad nauseum.  Or at least until tender.  The key is to be patient, not let yourself get distracted, and keep stirring to prevent the rice from sticking to the bottom.   

 

The mushrooms were sauteed first, stove-top.  I added about 6oz of some incredibly awesome, stinky, double creme brie and the mushrooms (making sure to get any excess olive oil and juices) to the cooked risotto, and voila!  Deliciousness!

[Later: RISOTTO BALLS!!!]

So, fun fact, scallops have a tough little muscle on them that must be removed prior to consumption.  It can be pulled off just in using your fingers.  The scallops, after being seasoned with salt and pepper, were seared in butter using a non-stick pan.  Before being devoured, they were given a good spritz of lemon juice.    

  

Serve & Enjoy!  Preferably, along with some champagne.  

Now, for the dessert:

I love untraditional pairings with chocolate, which is why this recipe for Orange-Curry Creme de Pots caught my eye.  I couldn't be happier that chocolate with sea salt or chili pepper is becoming more mainstream!  

 To start, a combo of milk and cream are simmered with orange oil, curry powder, cloves, and cardamom pods.  Which, cardamom pods?  Not something the local grocery store carries.  It was at this point that the brilliant beau informs me of a spice store right up the road.  Best. Discovery. Ever.  Well, maybe not "ever"... but at least thus far this year!  I was quite happy with myself, though, for exercising restraint- only bought one extra spice outside this recipe!

 

As you can see from the scale, I erred on the side of excess when it came to measuring the chocolate.  There is NO such thing as "too chocolatey!!"  So, in transcribing this recipe, I realize just how much I drifted from the instructions... I've noted each and every instance for your amusement.

Another fun story?  No picture of the finished product. They were gobbled up as if our lives depended on it.  And they were positively amazing, if I don't say so myself.  I absolutely love orange & curry together, and both curry & chocolate and orange & chocolate are fantastic combos, so together?  Well, ya just gotta try.  Anyways, just make pretend that mine looked just as lovely as Thursday Night Smakdown's did. 

UPDATE:  Made these suckers again, and got a glamor shot.

Roasted Asparagus

Remove ends of asparagus spears.  Toss generously with salt, pepper, and olive oil.  Bake at 400 for about 15 minutes, though this depends on how crunchy vs. soft you like your asparagus (I like them to have a good bite to them.)

Pan-Seared Scallops

Remove muscle from scallops and rinse, (we bought 12 scallops for the two of us, and it was a perfect serving.)  Salt & pepper both sides and melt 1-2tbsp of butter over high heat.  Sear each side for about 2 minutes, making sure to get some good color.  Spritz or serve with a lemon wedge.

Brie & Mushroom Risotto

2-3 garlic cloves, minced

1 large shallot, diced

1c aborio rice

~6oz brie

1 package cremini mushrooms

~5c chicken stock

Take out brie, cut into squares and let soften/warm up to room temperature.  Heat chicken stock in a pot.

Over medium heat, heat olive oil.  Add mushrooms, seasoning with salt & pepper, and sauteed until cooked through, about 15 minutes.

Meanwhile, melt 1tbsp butter with 1tbsp olive oil.  Add garlic & shallots and allow to cook for 3-5 minutes, until shallots soften.  Add rice and stir around, coating with the olive oil and garlic while allowing to toast a bit.  Then, pour in a cup of chicken broth.  Stir and let rice absorb the broth.  Add another cup and let absorb.  Keep doing this until rice is tender.  Make sure to stir continuously, to prevent the rice from sticking.

Add brie and mushrooms.  Stir, taste, and season generously with salt and pepper.

Orange-Curry Pots de Creme

Serves 3, adapted from Thursday Night Smackdown*

3/4c heavy cream

1/4c whole milk (I substituted whole milk for mostly skim, and a splash of heavy cream to amount to the 1/4c required)
3 green cardamom pods

2 cloves

1tsp curry powder
1/4tsp orange oil

3oz good dark chocolate

3 egg yolks
1 1/2tbsp sugar
pinch salt

Pre-heat your oven to 300** and heat up a tea kettle of water.

Heat the first six ingredients together over low heat, being careful not to let it come to a boil, for about 10 minutes.  Meanwhile, chop the chocolate and put into a bowl.  In another bowl, whisk the egg yolks, sugar & salt. 
 
Pour cream through a strainer (to remove the cloves and cardamom) over the chocolate. Let this sit for a few minutes, then stir until the chocolate is fully melted and the mixture is smooth.  Slowly pour the chocolate into the eggs, whisking constantly.***

Fill 3 ramekins with the chocolate.  Put ramekins in silicone baking dish,**** leaving an inch or two between each once.  Fill the pan with hot water so that it comes about halfway up the ramekins. Cover entire pan tight with tin foil.

Bake for 45 minutes- they should still be jiggly when removed. Let cool on the counter for an hour and then refrigerate for at least 3 or 4.*****  Served with very lightly, if at all, sweetened whipped cream.


*I heart Thursday Night Smackdown
**TOTALLY neglected to check the temperature here, and actually baked mine at 350.  Nothing horrible happened to them... I imagine they were just more set than supposed to be.
***So, I took the cream off the stove, set aside, and promptly forgot about it as I tended to the risotto.  Oops.  Luckily, it was still warm enough to melt the chocolate.  However, at this point, it had cooled enough that it wasn't a huge risk to ruining the eggs.  Also?  The recipe says to strain the final mixture, again, before pouring into the ramekins.  I did not.
****Instructions say to put a towel down in the baking dish, to prevent the ramekins from slipping.  I found the silicone was less slippery, so skipped the towel.  I did put the silicone dish onto a cookie sheet, to make moving it easier.
*****Umm, apparently we were supposed to serve this cold?  Definitely didn't read that far... oops.  Plopped some whipped cream on top, and engulfed still warm.  Guess I'll just have to make this again, and actually follow directions!

tlc: the "c" is for...

 ...CHILI!* 

Pulled-Pork Chili.  That's right.  Chili... with pulled-pork.  Ground meat: no.  Pulled-pork: yes. 



*I certainly hope everyone got that reference.  If not, please go back to 1994 and try again.

A long time ago, I made some kick-ass pulled-pork for my family who were helping with the home renovation.  However, after the third day of leftover pork sandwiches, I was done.  So, I froze the rest with the idea of having deliciousness whenever I craved some BBQ.  I took this out of the freezer to defrost overnight; as you can see, it's about 1 1/2 - 2 cups worth.

This was BBQ pulled pork, so it brought that flavor to the table.  Would be just as good if you have un-adorned pulled pork, though you may want to season the meat first; salt, pepper, cayenne, cumin, etc. 

You know what annoys me?  How sticky fresh garlic is.

Ok, so at this point?  I was getting plenty excited.  I don't have much insight for you here, it's pretty much a dump-then-simmer kind of recipe.

CORN!  I love corn.  And, if you would allow me a bit of a rant: what the hell is the matter with you canned-veggie people?!?!  Have you tried frozen vegetables?  Please do.  You can thank me later.  Now, there is no need to defrost the corn before adding to the pot.  It will cook.  Also, any extra water/moisture from the corn will only add to the broth of the chili.

Something's missing....

 

Oh right, cheddar!  MUCH better!!  This was seriously awesome.  I loved the BBQ-chipotle combination.  Also, the pork only became more tender after simmering in juices. 

Pulled Pork Chili
serves 4

1/2 large onion, chopped
2 garlic cloves, diced
1 orange pepper, chopped
1/2c frozen corn
1 14.5oz can fire-roasted tomatoes
1 15oz can black beans, drained & rinsed
2 chipotles in adobo, chopped
2c chicken broth
1 1/2 - 2c pulled pork

In a large pot or dutch oven, coat bottom of pot with olive oil and heat over a medium flame.*  Add garlic and onion, and cook until onions are soft, about 5 minutes.  Add peppers and cook until soft, about 7 more minutes.  Add in tomatoes, pork, corn, chipotles, and beans.  Add in chicken stock- more if you want soupier, less if you don't.  Simmer for 10 minutes.  You can cook for longer, if you are patient.

Serve as you like your chili- cheddar?  Green onions?  Sour cream?  Go nuts!



*"Flame"... how you taunt me!  I am still cooking on my electric stove.  I think I deserve your pity.

squish-squash

You know what I get a kick out of?  Using spaghetti squash instead of pasta.  I know, I know: unheard of!!  I made an awesome (and super healthy) twist on spaghetti & meatballs a few months ago and... didn't record anything about it.  Just thought you would like to know. 

Instead, I bring you: Shrimp and Spaghetti Squash a la Cart Vendor... or Shrimp and Spaghetti Squash with Garlic and Fennel?  Years ago, I was watching a Mario Batali show that featured a recipe for "street vendor" or "cart driver" pasta.  The recipe, of course, came with a fantastic story of Batali's travels to Italy and how cart vendors will make this great-yet-basic pasta; a recipe that is easily modified and improved upon.  I use it ALL THE TIME for pasta, shrimp, chicken... anything.  However, for the life of me, I cannot find this recipe online!  Did I make this up??
 

Basically, you infuse olive oil with garlic, fennel seeds, and red pepper flakes; toss in pasta; salt & pepper; Parmesean.  Voila!  Suggested additions include: arugula, protein, onions/shallots, cherry tomatoes, roasted red pepper, etc.  Tonight?  I added in spinach.  Above is a picture of a rough (read: lazy) chiffonade of the spinach.  A chiffonade is when you slice your leafy greens into long, thin strips.  The easiest way is to pile the leaves on top of each other, tightly roll up, and then slice starting from an opened end.  I was lazy because I didn't exactly "stack the leaves," so much as I "crumpled up quickly and violently."  Still good!  Still good.

The spinach was set to the side to be used later.

This is where the infusing comes in.  I haven't measured out the amount of olive oil, but you want a good amount in the skillet.... more like a thin layer than just coating the pan.  Anyways, all seasonings go in here (salt, pepper, garlic, fennel seeds, red pepper flakes, shallots) and simmer for at least 5 minutes.  Whenever you add something like fennel seeds, it's advisable to crush the seeds between your fingertips before adding to the dish.  This helps to unleash the beast!  ...the Beast of Flavor!!

True story: it was this recipe that opened my eyes to fennel seed.  It's one of my favorite, go-to spices that usually add a little somethin'-somethin' to a dish.  Gives it a whole new layer!  Give it a try... please???  

 

And, uh, here is where I cook the shrimp.... not TOO long.  Take them off the heat as soon as they become opaque, so that they aren't over-cooked.

So, normally I oven-roast any and all squash, including the spaghetti  variety.  However, as time was of the essence (I think we had a movie to catch!) I gave the microwave a shot.  Be sure to pierce the squash a few times before nuking it, or else it will... explode?  I can only assume it would explode.  And that would be quite the mess.  

Verdict: I still prefer oven-roasting, especially as you can add flavor to the squash this way.  But the microwave is a great & speedy option, in a pinch.

With either method, let the squash cool before dragging a fork through; this is where the 'spaghetti' forms! Toss spinach, infused oil, shrimp & squash together (conveniently, un-photographed) and serve with grated cheese.

 .... A LOT of grated cheese!  It look like snow, don'tcha think?  Delicious, sharp, snow.  The cheese really took this to a whole new level, and is a definite "must."


We interrupt your regularly-scheduled blog post to bring you......

**BACON-A-PALOOZA**

I arrive at my beau's house, only to be smacked in the nose with the overwelming smell of BACON!  Apparently, his roommate, Karen, felt the need to cook up an entire pig's-worth of bacon.  Ok, maybe not an entire pig... but one of those big 3-5lb packages.  I kept thinking maybe she would stop, and save the rest to cook later?  I thought wrong.  See the carnage for yourself: 

  

Look at all that grease!  Also, the picture is deceiving... that is one BIG tower of pork.


Shrimp and Spaghetti Squash with Garlic and Fennel
serves 2

2 shallots
3-4 garlic cloves
2 handfuls of spinach*
1tsp fennel seed
1tsp red pepper flakes
~20 shrimps (more/less if you like), peeled & de-veined  
1 spaghetti squash
plenty of olive oil (probably around 1/3c)
salt & pepper
Parmesean/Asiago/Romano, for grating

For Squash:
Puncture spaghetti squash with a few holes using a knife or fork.  On a plate, microwave squash for 10 minutes.  Flip, and cook for 10 more minutes.  Cover with large bowl, and allow to set for 3 minutes.  Cut open the squash in half, length-wise.  Remove seeds & strings.  Then, drag a fork through the flesh, making 'spaghetti'. 


For Shrimp:
Dice shallots and garlic, finely.  Over medium, heat olive oil.  Add shallots, garlic, fennel (crushing in fingertips before adding,) salt, pepper, and red pepper flakes.  Cook for at least 5 minutes, being careful not to let it get too hot & burn the garlic.

Add shrimp.  Cook for 1-2 minutes on each side.  Remove from heat when opaque.

To Assemble:
Chiffonade spinach.

In large bowl, mix squash, all of the shrimp-olive oil mixture, and spinach.  Taste, and adjust accordingly; you may also need to add more olive oil to coat sufficiently.**  Serve with grated cheese.


*"Handfuls" is TOTALLY a proper unit of measurement, right?
**I find I usually have to add more red pepper flakes, and definitely s&p. 

shield your eyes

 

SHIELD BUGS!!!  THEY ARE THE DEVIL!

Where there's one, there's probably 54,678.  I am not joking.  You have nowhere to run to; nowhere to hide.

here little fish, little fish, little fish

So, meal #2 for the ravenous family help: fish!  I made Parmesean-Smothered Tilapia with Mashed Cauliflower and Roasted Green Beans.*

A friend of my mom's, who likes to cook and share recipes, gave my mom this recipe.  Which, I was then instructed to cook for my mother.  It was very enjoyable, and I have since re-created it many a'time.... only difference being I haven't given the actual recipe a second glance!  So, this is purely off of memory.


*If you haven't caught on, roasting is my go-to method for cooking veggies.  It's unbeatably awesome.

Do do do, do a dollop!  So, basically, you mix the topping together, spread on the fish, bake, and eat.  Easy, no?  I do recommend you salt, pepper, and spritz the fish with lemon juice, first.

I used, and have always used, tilapia* for this.  Other options would be sole, swa'i, or another white fish.  As long as you avoid the oily fish, or any darker fish, you should be in the clear, (the butter & mayo in the spread wouldn't go well with the heavier fish.) 


*I search for American farmed tilapia, due to sustainable seafood concerns.  I am such a dork, that I have pocket guides from this Seafood Watch site.  True, it may take me 5 minutes to get the guide out and find the recommendations, but I'm perfectly OK with that! 

 

For the topping, I tend to use whatever I have on hand/whatever I'm in the mood for: shallots or red onion; thyme, rosemary, and/or basil; parm, romano, or asiago; and green onions, if you have them. 

Meanwhile, roast the cauliflower in olive oil, salt & pepper, (coincidentally, the same treatment given to the green beans.)  Then mash.  Purely your preference whether you want to add anything to make this creamier, like sour cream or heavy cream.

 Ok, so, mashed cauliflower really doesn't look that appealing, does it?  Especially, not when you let the cauliflower get nice and browned...

  

RUN FROM THE (CHEESY) BLOB!!!!

YUM!  Again, my dad & brother finished any remaining fish, which clearly makes it a smashing success.

Parmesean-Smothered Tilapia* with Mashed Cauliflower and Roasted Green Beans

4 Tilapia fillets, (or similar fish)

2 Tbsp Butter

3-4 Tbsp Mayonnaise**

1/2 C Parmasean (or similar cheese, such as Asiago)

1 Garlic clove

1 or 2 Shallots (or red onion)

1 Tbsp Green onions (I didn't have any)

2 Tsp Thyme***

2 Tsp Rosemary***

Preheat oven to 375.

Line a baking pan with tin-foil, and lay out the fish.  Salt, pepper, and spritz with lemon juice.

Grate cheese and finely dice garlic & shallots.  Mix together the butter, mayo, cheese, shallots, garlic, green onions, and 1/2 of the thyme and rosemary.  Add salt & pepper.  Taste mixture, and adjust if needed. This should be more of the mix-ins (shallots, cheese, etc) than mayo/butter, and more mayo than butter (if there is too much butter, it will end up as an oily mess.)

Coat each fillet generously with mixture, and sprinkle with more herbs.  Bake until opaque and flaky, and browned on the top, (I ended up throwing on the broiler to get a better color for the last 2-3 minutes.)  Should take about 15 minutes for the fish to cook.

Before starting the fish, you should throw in the veggies, as these take longer.  Just coat with salt & pepper and olive oil, and cook at 400 for 25-35 minutes, (until brown & crispy.) 


*I should confess that I have no idea if these ratios are correct.  I am the Pied Piper of your culinary demise.
**I have Mayo with Olive Oil that I picked up on a whim.  Don't notice any flavor difference, and better for you.
***Sadly, just had dried herbs on hand.