Braised Short Ribs Provencale

A few years ago, I found some really lovely short ribs in the butcher case of my local grocery store.  I had no idea what to do with them, but I just had to have them.  I got them home and searched Epicurious for a recipe.  I found this one, and decided to make it my own.  I'll let you know throughout where I varied from the directions.

Braised Short Ribs Provencale

Ingredients

• 2 tablespoons extra-virgin olive oil
• 6 pounds individual short ribs (not cross-cut flanken)
• 3/4 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1 large onion, finely chopped
• 1 medium carrot, finely chopped
• 1 celery rib, finely chopped
• 12 garlic cloves, peeled
• 1 tablespoon herbes de Provence
• 2 tablespoons all-purpose flour
• 2 cups hearty red wine, such as Zinfandel or Shiraz
• 1 3/4 cups beef stock, preferably homemade, or reduced-sodium chicken broth
• One 14 1/2-ounce can diced tomatoes in juice, drained
• 1 bay leaf
• 8 ounces baby-cut carrots
• 1/2 cup Mediterranean black olives, such as Niçoise, pitted --> I skip the olives and add potatoes for a heartier, more stew-like dinner.
• 3 tablespoons chopped fresh parsley for garnish --> I usually skip garnishes.

Preparation

1. Position a rack in the center of the oven and preheat to 300°F.

2. Heat the oil in a large (at least 6-quart) Dutch oven or flameproof casserole over medium-high heat. Season the short ribs with the salt and pepper. In batches, without crowding, add the short ribs to the pot and cook, turning occasionally, until browned on all sides, about 8 minutes. Using tongs, transfer the ribs to a platter.

3. Pour off all but 2 tablespoons of the fat from the pot. Add the onion, chopped carrot, and celery to the pot and reduce the heat to medium-low. Cover and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the garlic, herbes de Provence, and flour and stir until the garlic gives off its aroma, about 1 minute. Stir in the wine and bring to a boil over high heat, stirring up the browned bits on the bottom of the pan with a wooden spoon. Add the broth, tomatoes, and bay leaf. Return the short ribs, and any juices, to the pot. Add cold water as needed to barely reach the top of the ribs and bring to a boil over high heat.

4. Cover tightly, transfer to the oven, and bake, stirring occasionally to change the position of the ribs, until the meat is falling-off-the-bone tender, about 2 1/2 hours. (I add a little water about halfway through to make it a stew, but this isn't necessary) During the last 15 minutes, add the baby carrots and your potatoes if you go my route!.

5. Transfer the short ribs to a deep serving platter and cover with aluminum foil to keep warm. Skim off the fat from the surface of the cooking liquid, and discard the bay leaf. Bring to a boil over high heat and cook until the liquid is reduced to a sauce consistency, about 10 minutes (the exact time depends on the size of the pot). Add the olives and cook to heat them through, about 3 minutes. Season the sauce with salt and pepper.  I haven't done this, preferring to leave it as a stew, but I'll try the reduction next time!

6. Spoon the sauce with the carrots over the ribs, sprinkle with the parsley, and serve hot. A nice loaf of bread is a welcome addition on the side!

Never Fail Fudge

The stuff childhood dreams are made of:

My mom used to make this all the time.  It is delicious, easy, and travels well for housegifts.  Yum.  So here is the recipe for your munching pleasure, courtesy a jar of Marshallow Fluff.

Ingredients
2 1/2 cups sugar
1/4 cup butter or margarine
1 small can evaporated milk
1 jar (7 1/2 oz) Marshmallow Fluff
3/4 tsp salt
---
3/4 tsp vanilla
1 large (12 oz.) bag semi-sweet chocolate pieces

Directions
Combine first five ingredients
Stir over low heat until blended
Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling
Boil slowly, stirring constantly, for five minutes (use soft ball test) <--whatever that means!
Remove from heat
Stir in chocolate and vanilla until chocolate is melted
Turn into buttered 9x9-inch pan
Cool completely before cutting

ENJOY!

Five Alive Chicken

Source

Do you remember that citrus drink in the '80's, Five Alive?  It was a mix of orange, lemon, lime, grapefruit and tangerine juices.  A hodgepodge of citrus, that I hear is still widely available in Canada in the UK.  My parents always had a carton of Five Alive in the fridge.  The liked to drink it and it made a delicious chicken marinade in a pinch.

I was craving some Five Alive Chicken the other night, and set out to recreate the yumminess with juices I had on hand.

Ingredients:
1/2 cup OJ
1/2 cup lemonade
1/2 cup limeade
1 tbs garlic powder
1 tsp thyme

Mix all the ingredients in a tupperware
Add chicken, seal, and shake
Let sit in fridge overnight (or at least 30 minutes)
Grill to perfection

This could not be an easier - or tastier - way to achieve deliocious grilled chicken.  I had pre-cut my chicken breasts into small pieces before marinating.  They cooked quickly on the grill, and yielded a lot of food for our little family. The chicken is good on its own or paired with whatever you want!

Deviled Egg Chickens

I started making these as a three-year-old and was always so proud of the results!

Hard boil a dozen eggs. (Put eggs in saucepan of cold water, just to cover, and bring to a rolling boil. Cover. Turn off heat and let sit on warm burner for 12 minutes).

Slice eggs lengthwise and scoop yolks into medium sized bowl.
Mash 1/4 C mayonnaise, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp dry mustard into the yolks.
Add more mayonnaise if needed to make a smooth but not dry or soupy consistancy.
Adjust seasonings to taste.

Cut 12 (1/4") rounds from large end of carrot with a crinkle cutter. Cut rounds in half.
With paring knife, cut 4 (1/4") rounds from large end of carrot; cut each into 6 wedges.
Mound each egg half with some of the yolk filling.
Place a crinkle carrot "comb" on top of mound.
Stick a small carrot wedge "beak", point out, in front of the mound.
Place a small frozen pea on either side of the "beak" to make "eyes"

Voila! Chickens!

Chicken Taos

This is a very family-friendly meal.  My toddler loves the chicken - we can't cut it up fast enough!

Ingredients:
12 pieces of chicken, cubed (boneless breasts or thighs work well)

¼ cup flour

2 teaspoons salt

¼ teaspoon pepper

¼ cup butter

1 cup chopped onion

¼ teaspoon garlic powder

2 tablespoons Worcestershire sauce

1 jar chili sauce*

1 ½ cups chicken broth

½ cup dry sherry

 Roll chicken in combined flour, salt and pepper (or place in Ziploc and shake!)

Melt butter in large high-walled sauce pan, add chicken and brown.

Push browned chicken to one side.

Add onions and sauté until transparent.

Stir in remaining ingredients.

Bring to a boil.

Reduce heat and simmer for 35 minutes.

Serve chicken and sauce over rice or egg noodles.

*Chili sauce can be found near the ketchup and cocktail sauces

I often make a double-batch of this, as the chicken and sauce freeze and reheat really well.  I usually serve it over the egg noodles, with a layer of fresh spinach in between – by the time you are ready to eat, the spinach is wilted and tastes fantastic!

Paris Breakfast

2 tablespoons sweet butter

2 eggs

½ cup milk, at room temperature

1 tablespoon Grand Marnier or Kirsch

2 tablespoons granulated sugar

½ cup flour

Juice of one lemon

Confectioner’s sugar

Preheat oven to 400*

Place a 10” glass pie pan in the oven to heat.

Add butter to the pan.

When melted, brush the sides and bottom.

Keep in the hot oven until ready to use

The plate must be very hot!

Put the eggs, milk, Grand Marnier, lemon juice and granulated sugar into blender.

Blend briefly at low speed.

Add the flour and blend at high speed till light and frothy.

Scrape the sides with a rubber spatula and blend a few seconds more.

Immediately pour the blended mixture into the pie plate.

Bake for fifteen minutes.

Dust with confectioner’s sugar and serve immediately with maple syrup or jam.

Serves two – double the recipe, using two pie plates to serve four!

Pesto Palmiers

1 container prepared pesto

½ cup freshly grated parmesan cheese

1 package frozen puff pastry

Preheat oven to 375*

Roll out 1 sheet of puff pastry to about 11x15”

Spread with pesto and then top with parmesan cheese.

Roll from top of long side in toward center.

Roll from bottom of long side into toward center, with both rolled edges meeting at the middle.

Cut into ¼” slices and place on baking sheets.

Bake 12 to 15 minutes, or until puffed and golden.

*I sometimes make these with prosciutto and honey mustard instead of the pesto!