HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Short Ribs. Show all posts
Showing posts with label Short Ribs. Show all posts

Monday, June 16, 2014

Short Ribs in a Cinnamon and Red Wine Sauce: An East Indian take on a North American Classic


           
          This was one of the first posts I published back in 2010 when I started to blog.  Because my readership was nowhere near what it is now, I should not have been as surprised as I was to see that it never really attracted a big audience. That struck me as a shame because it is a spectacularly interesting take by a master of Indian cooking who invented one of the most unique cooking styles anywhere--a fusion between Indian inflected spices and great Canadian ingredients--in this case the country's phenomenal grass fed beef.  As to its seasonality, I say it would be as good in July as it would be in January.  After all, it's a variation on that summer staple--Ribs.  What makes it a particularly attractive take on Ribs is that it doesn't require firing up a grill.  Instead it cooks away in the oven for hours.   So here, a reprise of something awfully good that I hope will get the attention it deserves.
          If you’ve had any luck in life, you’ve had the good fortune to visit Vancouver, British Columbia. It’s a city that’s got it all. They say in winter you can sail and ski on the same day. Surrounded by water and a little over an hour from the slopes at Whistler, that sounds highly possible. Yes, it has that Pacific Northwest climate with a few more rainy days than I’d find ideal, but it’s blessedly warmer than the rest of Canada in winter and temperate all summer. And Vancouver is a foodie’s delight. In fact, Mimi Sheraton thinks the best Asian cuisine in North America is found there. I’d add that the best South Asian food in Vancouver is served at Vij’s, Vikram VijDescription: http://www.assoc-amazon.com/e/ir?t=52246-20&l=btl&camp=213689&creative=392969&o=1&a=1553651847’s no reservation restaurant at 1480 West 11th Street in the South Granville area of the city. And I wouldn’t be alone. The New York Times called Vij’s “Easily among the finest Indian restaurants in the world.” 

Monday, November 14, 2011

To Montreal again and to Iron Chef Chuck Hughes' newest hit “Le Bremner” plus his incredible recipe for Beef Short Ribs with Cambozola




  
         Andrew and I felt as if we already knew Chuck Hughes before we even arrived at his latest Montreal venue, “Le Bremner”  (361 Rue St. Paul East, Montreal H2Y 1H2 Tel: 514-544-0466 ) in the heart of Old Montreal.  We’d been following Chuck for months on his Cooking Channel Show “Chuck’s Day Off”.  The premise, if you haven’t had the pleasure, is that Chuck, a extremely affable (and extremely attractive) chef invites all manner of people he knows to eat a lunch he’s prepared specifically for them at his other Montreal hot spot, “Le Garde Manger” (408 Rue St. Francois Xavier, Tel:514-687-5044).  We get to watch the cooking. His guests ranging from his fellow amateur Hockey team players to the local firemen to the guy who delivers the linen to the restaurant get to do the eating.  It’s great television cooking because Chuck exudes energy and passion and infuses his cooking with ‘lick the screen’ dishes you salivate over just watching.  To say that Andrew and I both had mancrushes on Chuck would likely be an understatement.  And meeting him up close and personal just sealed the deal.

Thursday, February 3, 2011

Braised Beef Short Ribs with Salsa Verde and Feta


Suzanne Goin

             What’s better than a long braise on a cold winter’s day?  Filling the house with wonderful smells for a few hours, it’s the perfect dish to cook on a wintry Saturday or Sunday when you want to stay indoors.  I’m a big fan of Fine Cooking 
magazine as regular readers know.  So it was not a big surprise when their recent recipe for Suzanne Goin’s Short Ribs proved a delicious tonic to the cold weather over the weekend.  The flavor is incredible. Even non-Feta loving Andrew enjoyed this tangy salsa verde which transformed these ribs into something we’d never tasted before.  But more on the ribs later…I want to launch a protest against the weekend’s other recipe, also from Fine Cooking. 

Friday, May 14, 2010

Tunisian Short Ribs



       Fine Cooking ran an interesting article about short ribs in its February March 2010 issue.  It invited the reader to invent their own recipe for those wonderfully slow-cooked pieces of falling-off-the-bone meat.   It gave options for the aromatics you use, with a range of spices and herbs and flavor boosters you chose to make your version. You then selected the deglazing liquid and the braising liquid itself. And finally, once the finished dish was ready, it recommended ‘finishes’ and garnishes.  You can see for yourself in this clever interactive recipe builder at http://www.finecooking.com/articles/cyor/braised-short-ribs.aspx
        I know it’s almost time to put the Short Rib recipes away and get out the grill.  But we still tucked into these ribs this past weekend and they were a big hit.  I followed Fine Cooking’s inspirations and made a couple of additions and substitutions to create something “Tunisian”. I could have gone with a Red Wine Braise or made them Hunter Style or Tuscan, or Provencal or even South-Western but “Tunisian” sounded unlike anything I’d done before.