Short Rib Red Sauce

This is a sauce I like to make LOTS of. I like to freeze it  for later. This is a recipe which I like to add sauteed cremini mushrooms to and or any lovely greens in season. I simply add to the fresh or thawed base sauce; you can create whatever you wish. This recipe is also easily divided if you don’t wish to make as big a batch but why not?

Short Rib Red Sauce

1/2 cup olive oil

6 oz. diced pancetta

2 1/2 lbs. short ribs or flanken style short ribs.

Flanken style short ribs pictured on the left. I prefer the flanken style because it has less fat and more meat.

3/4 cup flour

3 onions , small dice

3 carrots, peeled and 1/4 inch dice

1 bunch parsley chopped

6 cloves garlic , minced

1 head roasted garlic, pulp squeezed out

1 pint grape tomatoes

2 1/2 quarts tomato puree

3 teaspoons chopped fresh rosemary

3 teaspoons dried thyme

1 1/2 teaspoons dried oregano

3 bay leaves

7 1/2 cup beef broth

2 1/4 cups red wine

red pepper flakes; to taste

Additions

sauteed mushrooms

sauteed seasonal leafy greens

sauteed squash

Heat the olive oil in a 13 quart heavy pot. Cook the pancetta until crispy . Meanwhile, season the short ribs with salt and pepper and dredge in the flour. Remove the pancetta with a slotted spoon and set aside. Add the short ribs ; do not over crowd pot and brown the short ribs on all sides.

Do not rush the browning process. It’s the browning and the luscious tiny bits left on the bottom of the pan known as the fond that add to the depth of flavor in the sauce.

Once all the short ribs are nice and brown, add the short ribs and crispy pancetta along with the remaining ingredients to the pot. Give the pot a stir ; make sure to scape the yummy bits from the bottom of the pot as you stir to combine.

Bring the mixture to a boil and reduce the heat to a gentle simmer; cover and simmer for 1 1/2 hours. After 1 1/2 hours, remove the lid and continue to simmer for another hour. Using a slotted spoon remove the short ribs and the bay leaves. Allow the short ribs to cool enough to just handle and remove the bones. Place the short rib meat back into the simmering pot and continue to cook until short rib meat is tender enough that it shreds. Using the back of a spoon smash any grape tomatoes on the inside edge of the pan that have not fallen apart.   Shred the meat and place back into sauce simmer the sauce until thickened slightly. Serve this sauce over mashed potatoes or toothy pasta such as rigatoni, penne or tagliatelle.

South West Black Bean and Chicken Salad

This salad can easily be converted to a fantastic vegetarian salad simply by omitting the chicken and cooking the quinoa in vegetable stock.

South West Black Bean and Chicken Salad

6 cups cooked shredded chicken

Two 15 oz. cans black beans, rinsed and drained

1 green bell paper, roasted , peeled, seeded and julienned

1 red bell pepper, roasted, peeled, seeded and julienned

1 jalapeno seeded, minced

2 cups, chopped Roma tomatoes

1 cup sliced green onions

1 clove garlic, minced

1/2 cup toasted pumpkin seeds

1/2 cup chopped cilantro

1 cup fresh or thawed frozen corn

1 cup quinoa cooked in 2 cups chicken or vegetable broth as directed on package

Lettuce greens

Dressing:

1 teaspoon ground cumin

1/2 teaspoon ground coriander

2 tablespoon sherry vinegar

1/2 tablespoon olive oil

1 tablespoon lime zest

2 tablespoons fresh lime juice

1/4 teaspoon red pepper flakes

salt and pepper; to taste

In a large bowl add all the ingredients for the salad and toss. Line the serving bowl/platter with lettuce greens; set aside.

Combine all the dressing ingredients and whisk until combined. Pour over the salad and toss. Place on greens lined serving dish.

Potato Tacos

Potato Tacos

ingredients

Potato and Pepper Filling:

• 3/4 lb. red potatoes, unpeeled
• 3 fresh poblano chili peppers, roasted peeled and seeded
• 2 red bell peppers, roasted, peeled and seeded
• 1/2 yellow onion , diced
• 1 cup shredded Pepper Jack Cheese
• 1/2 cup grated, Cotija cheese
• 1/4 cup chopped cilantro

Ancho Sauce:

• 1 Tomato
• 4 dried ancho chili peppers, stemmed and seeded
• 2 cups hot tap water
• 1 tsp. salt
• 1/2 ground black pepper
• 1/2 yellow onion , diced
• 2 cloves garlic, chopped
• 1 tsp. ground cumin
• 1 tsp. white vinegar
• 2 tsp. dried oregano, crumbled
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil

• directions

  • 1

    1/2 cup Vegetable oil for frying

  • 2

    12 corn tortillas

  • 3

    Garnish

  • 4

    Grated cotija cheese

  • 5

    shredded cabbage

  • 6

    sliced tomatoes

  • 7

    lime wedges

  • 8

    To make filling, in a saucepan, combine the potatoes with water to cover. Bring to boil until fork tender. Drain and let cool, then cut potatoes into 1/2 inch dice. Place in bowl. Add the poblano chilies, bell peppers, onion and both cheeses, cilantro and stir to mix well. Set aside.

  • 9

    To make the sauce, preheat a broiler. Place the tomato in a small shallow baking pan. Place under broiler 4-6 inches from heat source. Broil turning occasionally, until charred on all sides. Remove from broiler, let cool slightly and cut out core. Set aside.

  • 10

    In a small, dry frying pan over medium heat, toast the chilies, turning once, until fragrant and the skins begin to blister. Remove from the heat and let cool, then place chilies in bowl, add hot tap water and let soak for 15 minutes to soften.

  • 11

    Transfer the chilies and their soaking liquid to a blender and add the salt, pepper, onion, garlic, cumin, vinegar, oregano and roasted tomato. Puree until smooth, then strain through a sieve into shallow bowl. Add chopped cilantro and set aside.

  • 12

    In shallow heavy bottomed pan heat oil. Meanwhile, take tortillas and fill each with potato filling and fold over. Place in batches the filled tortillas in hot oil and fry until golden on each side, about 3 minutes total.

  • 13

    Garnish with cabbage, tomatoes and cheese. Squeeze on lime juice and add ancho sauce to taste.

Chicken Strawberry Wraps

Chicken Strawberry Wraps

Dressing:

1/2 cup balsamic vinegar

3 tablespoons olive oil

1/4 cup honey

juice and zest from 1 lime

salt and pepper; to taste

Filling:

1 roasted chicken, skinned and meat shredded

7 oz. soft goat cheese

1/4 cup slated and roasted sunflower seeds

1 lb. strawberries, sliced

5 oz. diced pancetta, cooked crisp and drained

1/2 lb. pencil thin asparagus

Roasted on foil lined baking sheet with a drizzle of olive oil , salt and pepper ; to taste. Bake until tender, Cool. Squeeze lime juice over the top of roasted asparagus.

5 oz. baby spinach

5 green onions, sliced

package of 6 count spinach wraps/tortillas

Combine the dressing ingredients and whisk. Adjust seasoning , if needed.

Place wraps out and divide and spread evenly the goats cheese over the top.

Divide the roasted asparagus among the cheese covered wraps. Divide evenly the baby spinach among the wraps .

In a bowl combine the cooked chicken, cooked pancetta, onions and sunflower seeds; toss. Pour dressing over the top of the chicken mixture and toss until combined. Divide evenly among the wraps. Place the sliced strawberries evenly among the wraps. Roll and wrap in plastic if not serving right away.

Provencal Vegetable Soup

2 Tablespoons olive oil

2 cups chopped onions

2 cups chopped leeks, white and light green parts

3 cups 1/2 inch diced unpeeled boiling potatoes

3 cups 1/2 inch diced carrots

1 1/2 Tablespoons kosher salt

1 teaspoon black pepper

3 qts. chicken stock

1 teaspoon saffron threads

1/2 lb. French string beans, ends removed and cut in half

4 oz. whole wheat spaghetti, broken in pieces

1 cup Pistou ( recipe to follow)

Freshly grated Parmesan

 

Heat olive oil in stockpot, add onions, and saute’ over low heat 10 minutes, or until translucent. Add leeks, potatoes, carrots, salt and pepper and saute’ another 5 minutes. Add chicken stock and saffron. Bring to boil and then simmer just until vegetables are tender. Add the pasta and green beans, bring to simmer until pasta is al dente.. To serve. whisk 1/4 cup of the Pistou into the hot soup, then season to taste. Serve with parmesan cheese and dollop of Pistou.

 

Pistou

 

4 Large Garlic cloves

1/4 cup tomato paste

24 large basil leaves

1/2 cup grated parmesan cheese

1/2 olive oil

 

Place all but olive oil in food processor and puree. With motor still running , slowly add the olive oil to make a paste. Store in air tight container topped of with olive oil in the fridge.

Black-Bean and Tomato Quinoa

Black-Bean and Tomato Quinoa

2 tsp. grated lime zest

2 Tbsp. Lime juice

1 Tbsp. butter, melted and cooled

1 Tbsp. vegetable oil

1 tsp. sugar

1 cup quinoa

1- 14-15oz. can black beans, drained and rinsed

2 medium tomatoes, diced

4 scallions, chopped

1/4 cup fresh cilantro, chopped

Whisk together lime zest , juice , butter , oil, sugar 1/2 tsp salt and 1/4 tsp. pepper in a large bowl.

Wash quinoa in 3 changes of cold water in a bowl, draining in sieve each time.

Cook quinoa in a medium pot of boiling water (1 Tbsp. salt for 2 quarts water), uncovered, until almost tender, about 10 minutes. Drain in sieve in same pot with 1 inch simmering water, water should not touch the bottom of the sieve. Cover quinoa with a folded towel, then cover sieve with lid. and steam over medium heat until tender, fluffy and dry, about 10 minutes. Remove from heat and remove lid, leave towel. Set aside for 5 minutes. Add quinoa to dressing and toss until dressing is absorbed, then stir in remaining ingredients and salt and pepper to taste.

Prosciutto Wrapped Roasted Asparagus

Prosciutto Wrapped Roasted Asparagus

Line a baking sheet with foil and lightly oil with olive oil. Place the trimmed asparagus in a single layer onto the baking sheet. Drizzle with olive oil ; salt and pepper; to taste.

Roast asparagus, though in ends trimmed at 425 degrees until tender.

Take a small bundle of roasted asparagus and wrap with prosciutto.

 

Asian- Style Ravioli in Coconut Curry Sauce

Filling

1 Tablespoon peeled, chopped fresh ginger

2 clove garlic

3 green onions , cut into thirds

1 large carrot, peeled and cut into chunks

6 snow peas

1 red bell pepper, cut into chunks

1/2 cup shiitake mushrooms, sliced

2 teaspoons vegetable oil

1 teaspoon sesame oil

1 teaspoon chile sauce

1 teaspoon soy sauce

48 wonton wrappers

Coconut Curry Sauce

2 teaspoons vegetable oil

2 cloves garlic, chopped

2 teaspoons , peeled chopped fresh ginger

3/4 cup vegetable stock

1 1/4 cups coconut milk

2 teaspoons honey

1 Tablespoon curry powder, toasted

1 teaspoon chile paste

1 teaspoon chopped cilantro

1 teaspoon soy sauce

4 sprigs parsley, snipped

To prepare filling, place the ginger, garlic, and all of the vegetables in the bowl of a food processor fitted with a metal blade and pulse until coarsely chopped. Heat the vegetable oil in a saucepan until very hot. Add vegeatble mixture to pan and saute for about 3-4 minutes. Add remaining filling ingredients and stir well. Remove from heat and allow to cool completely.

To prepare the ravioli, place 1 rounded teaspoon to the center of a wonton wrapper . Wet the wonton edges with water and place another wrapper over the filling. Make sure to press out any air and that it is well sealed. Repeat with remaining wrappers. Set aside on a sheet pan . Handle carefully ,they are fragile.

To prepare sauce, heat oil in saute pan over high heat until very hot. Add garlic and ginger and quickly saute about 1 minute.Add stock, coconut milk, and honey and bring to boil. Add the curry powder, chile paste and cilantro. Decrease heat to medium and simmer for about 10 minutes.

Bring 8 cups of salted water to a boil. Add the ravioli and return to boil. Gently drain into colander and add to sauce.

Serve with extra sauce ladled over ravioli and garnished with parsley.

Artichoke-Pesto Pizza with Fresh Mozzarella on Rosemary Whole Wheat Crust

Preheat oven to 450 degrees

Make dough , while dough is rising make pesto.

Pesto

1 cup basil leaves

3 clove garlic, chopped

1/4 cup, toasted pine nuts or walnuts

1/2 cup -1 cup grated parmesan cheese

1/4 cup olive oil

In a food processor fitted with metal blade add all ingredients except olive oil to bowl. With motor running slowly add olive oil. Once added, pesto complete. Store in fridge or you can freeze for later use.

1 cup steamed artichoke hearts

8 oz. fresh mozzarella , sliced

1/2 cup grated parmesan

1/2 cup Kalamata olives, chopped

Rosemary Whole Wheat Crust

1 1/2 cups water

1 1/2 tsp salt

1 Tablespoon sugar

2 Tablespoons olive oi

1 1/4 cups whole wheat flour

3 cups bread flour

2 tsp. active dry/instant yeast

1 tsp. dried rosemary or 2 tsp fresh , chopped

In a stand mixer fitted with dough hook, add water, salt, sugar and oil. Blend on low . In a separate bowl mix together flours,rosemary and yeast.

Slowly add flour mixture to water mixture while mixer is running on low.

Blend together and knead with mixer or by hand until you have a smooth dough.

Place in large greased bowl and cover with plastic wrap . Allow to rise until about double in size . Punch down and rise once more. Ready to form crust. Form crust in whatever shape you would like and to whatever thickness you prefer.

Spread pesto on top of crust, then arrange cheese slices . Sprinkle on the Artichokes, olives and parmesan cheese.

Bake in preheated 450 degree oven until bubbly and crust is golden.

Potatoes Anna

6 medium baking potatoes, thinly sliced

1 tsp. salt

pepper

1/3 cup butter

Arrange layer of potato slices in bottom of generously greased 9-inch pie plate. Sprinkle with small amount of salt and dash of pepper. Repeat until all potatoes have beened layered, sprinkling each layer with small amount of salt and pepper. Pour butter over potatoes. Cook uncovered in 400 degree oven until potatoes are tender, about 50 minutes.

Loosen edge and bottom of potatoes with spatula. Place inverted platter. Cut into wedges to serve.