Braised Short Ribs with Mashed Potatoes

Braised Short Ribs with Mashed Potatoes

3-5 pounds of short ribs or a combo with beef chuck meat
3 tablespoons olive oil
1 cup gluten free flour
2 small onions cut small
3 garlic cloves minced
3 tablespoons tomato paste
1large carrot cut into smaller pieces
2 parsnips cut into smaller pieces
2 cups dry red wine
2 cups no sodium beef broth
1 can of tomato puree or sauce
1 teaspoon salt
1 teaspoon pepper
1 teaspoon thyme
1 teaspoon ground rosemary
1/4 cup brown sugar or 3 tablespoons agave syrup

Cut short ribs and/or chuck into 1-1/2 inch pieces. Add rib pieces to flour in a large baggie. Working in batches brown short ribs on all sides using a porcelain costed braising pan. Add a little more olive oil if needed. Set ribs aside and scrape bottom of braising pan. Next sauté onion and garlic and sauté for 3 minutes to gather up more of the frond on the bottom of the pan. Add tomato paste and sauté for one minutes. Add in wine, stock, and tomato puree, and scrape bottom of pan. Add in spices and herbs and cook on very low temperature on the top of the stove. If mixture is too bitter add in the brown sugar or the agave syrup and adjust the spices. Allow plenty of time to cook the short ribs about 3 hours, stirring to be sure nothing sticks to the bottom of the braising pan. Serve over or alongside mashed potatoes. This is a delicious way to prepare short ribs. Serves approximately 6 to 8 people.

Turkey Platter

Turkey Platter

Happy Thanksgiving

Lemon Buttermilk Pudding

 

Lemon Buttermilk Pudding

2 tablespoons corn starch
1/3 cup sugar plus one tablespoon
1 cup heavy cream
1 cup buttermilk
zest of one lemon
3 egg yolks
1/2 teaspoon vanilla extract

In a heavy saucepan place sugar and cornstarch and mix well making sure there are no lumps. Add buttermilk, heavy cream, and lemon zest and stir well. In a separate bowl beat egg yolks till light and fluffy and set aside. Cook milk mixture on medium heat till just shy of boiling. Add milk mixture to eggs 1/3 cup at a time stirring constantly so eggs don't scramble and so on. Add egg mixture to milk mixture in the pan. Cook till slightly thickened. Remove from heat and stir in vanilla and butter. Cook again till mixture starts to thicken. Let pudding cool slightly and pour into serving dishes. Refrigerate for at least 2 hours. Garnish with fruit or your choice. Makes 4 servings.

Mascarpone and Sage Pasta

Mascarpone and Sage Pasta

1 pound gf pasta of your choice
1/2 cup cooked pasta water
8 ounces mushrooms, sliced
2 tablespoons olive oil
1 tablespoon fresh sage leaves, chopped fine
1/2 cup gf fine plain bread crumbs
2 cloves garlic minced fine
1 tablespoon butter
1 cup mascarpone cheese, room temperature

1 cup grated parmesan cheese, room temperature

Mix cheeses together and set aside. Add olive oil to pan and sauté mushrooms in olive oil and set aside. Next sauté garlic, bread crumbs, and sage in butter till lightly brown, then set aside. Meanwhile your pasta should be cooking. Drain pasta reserving 1/2 cup pasta water. Mix cheese mixture into pasta, then add bread crumb and sage mixture, reserve a little of the bread crumb sage mixture for presentation. I had harvested my sage in the pot but the sage in the ground was still usable. Oh brother this was some delicious pasta. I liked the fresh sage better than the fried sage often seen on cooking shows.