This Sunday I am trying out a new recipe from Smitten Kitchen. I may change a few things but the essence will be there. Short ribs that have been braised in the oven in a deep rich tasting wine and a fantastic Balsamic vinegar I bought up at the "Cook's Nook" in McPherson; then adding thyme, kosher salt and fresh cracked pepper. Diced up carrots, onions and celery will be the aromatics in this dish; they will be braised with the meat till they are limp shells of themselves. The meat will be removed from the pot, placed on a sheet pan and broiled till they get a deep dark brown crust....served with garlic mashed potatoes made with real butter and a touch of cream.
I have Edna Lewis cook book and the first recipe I will make will be the Parker House Rolls with a slightly crunchy salty top.
We still have tomatoes ripening in our garden. I think I will slice up a bunch of those and dress them with Balsamic vinegar and kosher salt.
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