It's Thursday, I'm in love.
Tonight, from Susan Spicer's Crescent City Cooking: herb cheese-stuffed beef filets with bordelaise sauce, simple roast potatoes and carrots, and green salad with cider dressing, apple, comte and hazelnut. This is the ultimate over the top need-to-impress-someone meal, and though it takes a little time to pull it all together each step is pretty simple. The cider dressing is something you'll want to keep on hand at all times (in the fridge, in your backpack, in the glove compartment...), and the bordelaise takes the "tense" out of "intense" and replaces it with a puddle ...
People who need ribs are the luckiest people in the world.
The only thing better than beer-braised short ribs are more beer-braised short ribs.
We had lots of rib parts from Saturday night's ribstravaganza.* Rather than hunching over the kitchen counter and gnawing at the bones like starved vultures, I decided to try and turn them into a respectable dinner. After picking the first two shreds off the bone, I realized that this task would involve more congealed beef tallow under the fingernails than I had anticipated. But I had already started and my fingernails were already befouled, so ...
This is where the ingredients picture would have gone if I had remembered to take it. Have some onions instead.
My favorite mid-winter dish to prepare on a cold, lazy weekend day: Belgian beer-braised short ribs. For this edition, I went with Asian-inflected short ribs with a hoisin-beer reduction, a blue cheese potato-parsnip puree, and some simple wilted spinach. It's been a while since I've made short ribs, and I offer profuse thanks to What's For Lunch Honey and the Monthly Mingle (for which this entry was written) for inspiring me to give it another go.
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