Hi all,
This week's recipe is one of my all time favorites and one of my most requested from all my cooking classes. It is something I replicated after eating at Feenie's restaurant in Vancouver several years ago. It is a bit time consuming but definitely worth it. I included a salad recipe that would complement it nicely.
Check out the link for my upcoming cooking classes. Also, I will have my recipe CD available soon, download the CD to you computer and you will have my favorite recipes to print off, along with that I have made a monthly seasonal menu, sells for $20 and add $2 for S&H.
Look for an update next week, happy cooking!
Carol
Short-Rib Ragu on Pappardelle Pasta
1lb. papperdelle pasta
3/4 cup freshly grated parmesan (preferably Reggiano)
½ cup toasted pinenuts
1 Tbls. olive oil
1tsp. chili pepper flakes
1 Tbls. minced garlic
1 tomato sauce (5 ½ ounces)
Braised Short Ribs
4 lbs. short ribs, seasoned with s&p
2 Tbls. olive oil
¼ cup onion, finely chopped
2 tsps. garlic, minced
1 cup port
1 cup dry red wine
6 cups beef stock
pinch of thyme
2 bay leaves
Heat olive oil in a Dutch oven on medium high heat. Sear ribs 5-7 minutes or until browned on all sides. Remove and set aside. Add onions and sauté then add garlic and cook for 1 minute. Add port and wine, stirring to deglaze the bottom of the pan, let wine reduce down. Add stock, thyme, bay leaves and ribs.
Place Dutch oven in 300-degree oven leaving lid slightly off to allow steam to escape or use a crock pot. Cook 4-5 hours or until meat is falling off the bone. Remove bones from liquid and allow to cool, remove all the meat from the bones and discard bones. Strain liquid through a fine mesh sieve and reduce down to about 4 cups, let cool then place in freezer to let any fat solidify and skim off the layer of fat.
Heat oil in pot add chilies and garlic, sauté for 20-30 seconds. Add short rib jus, meat and tomato sauce. Simmer sauce about 20-25 minutes. Taste for salt and pepper. Toss with cooked pasta, top with pine nuts and parmesan.
Serves 4-6.
French Lentil, Celery Root and Roquefort Salad
One 1 ¼ lb. celery root
1 cup French green lentils
6 Tbls. olive oil
3 Tbls. white wine vinegar
1 ½ tsp. minced garlic
1 tsp. minced fresh rosemary
large pinch of ground nutmeg
½ cup crumbled Roquefort cheese
Cook celery root in pot of boiling water until tender, about 45 minutes. Drain, cool and peel. Cut enough root into ¼ inch cubes to yield 1 ½ cups.
Cook lentils in pot of boiling water until just tender but still firm to bite, about 20 minutes. Drain; cool.
Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in a small bowl. Season with salt and pepper; add cheese.
Mix root, lentils and dressing in bowl. Let stand at room temperature.
Serves four.
1lb. papperdelle pasta
3/4 cup freshly grated parmesan (preferably Reggiano)
½ cup toasted pinenuts
1 Tbls. olive oil
1tsp. chili pepper flakes
1 Tbls. minced garlic
1 tomato sauce (5 ½ ounces)
Braised Short Ribs
4 lbs. short ribs, seasoned with s&p
2 Tbls. olive oil
¼ cup onion, finely chopped
2 tsps. garlic, minced
1 cup port
1 cup dry red wine
6 cups beef stock
pinch of thyme
2 bay leaves
Heat olive oil in a Dutch oven on medium high heat. Sear ribs 5-7 minutes or until browned on all sides. Remove and set aside. Add onions and sauté then add garlic and cook for 1 minute. Add port and wine, stirring to deglaze the bottom of the pan, let wine reduce down. Add stock, thyme, bay leaves and ribs.
Place Dutch oven in 300-degree oven leaving lid slightly off to allow steam to escape or use a crock pot. Cook 4-5 hours or until meat is falling off the bone. Remove bones from liquid and allow to cool, remove all the meat from the bones and discard bones. Strain liquid through a fine mesh sieve and reduce down to about 4 cups, let cool then place in freezer to let any fat solidify and skim off the layer of fat.
Heat oil in pot add chilies and garlic, sauté for 20-30 seconds. Add short rib jus, meat and tomato sauce. Simmer sauce about 20-25 minutes. Taste for salt and pepper. Toss with cooked pasta, top with pine nuts and parmesan.
Serves 4-6.
French Lentil, Celery Root and Roquefort Salad
One 1 ¼ lb. celery root
1 cup French green lentils
6 Tbls. olive oil
3 Tbls. white wine vinegar
1 ½ tsp. minced garlic
1 tsp. minced fresh rosemary
large pinch of ground nutmeg
½ cup crumbled Roquefort cheese
Cook celery root in pot of boiling water until tender, about 45 minutes. Drain, cool and peel. Cut enough root into ¼ inch cubes to yield 1 ½ cups.
Cook lentils in pot of boiling water until just tender but still firm to bite, about 20 minutes. Drain; cool.
Whisk oil, vinegar, garlic, rosemary and nutmeg to blend in a small bowl. Season with salt and pepper; add cheese.
Mix root, lentils and dressing in bowl. Let stand at room temperature.
Serves four.
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