15 November 2013 Beef Short Rib Leftover Ideas

Beef Short Rib Leftover Ideas

November 15, 2013 By

Short ribs are at the top of my list of winter comfort foods. The lowly-simmered, decadent beef with its rich sauce and deep flavors warm the body and the soul.

When I take the time to make Make Ahead Short Ribs, I often double the recipe so I have leftovers. While it’s easy and delicious to simply reheat the short ribs and have them with mashed potatoes, here are two of my favorite ways to use leftover short ribs.

Short Rib Soup

Short Rib Soup

Short Rib, Mushroom and Barley Soup

Ingredients:

  • 3 Tbsp. vegetable oil
  • 1 pound beef bones (ideally with marrow)
  • 1 medium Spanish onion, chopped into small dice
  • 2 carrots, chopped into small dice
  • 3 celery ribs, chopped into small dice
  • 1 pound button mushrooms, sliced
  • 1 tsp. dried thyme
  • 1/2 tsp. each salt and pepper
  • 2 32-ounce cartons of beef broth
  • 1/4 cup dry Marsala wine or white wine (optional)
  • 3/4 cup barley, rinsed in cold water
  • 2 cups shredded leftover beef short ribs
  • 4-inch long piece of Parmesan rind

Directions:

  1. Pour the oil in a large, heavy pot over high heat, and heat up for 30 seconds.  Add the bones and cook for 2 minutes, or until browned.
  2. Add the onion, carrot and celery to the bones in the pot, reduce heat to medium heat and cook the vegetables for 4 minutes.  Add the mushrooms and cook an additional 3 minutes.
  3. Add the spices, the broth and the wine, if using.  Bring the heat to low and simmer partially covered for 20 minutes.
  4. Add the barley, short rib meat and the Parmesan rind, if using, to the pot and simmer partially covered for another 30 minutes over low heat.
  5. Remove and discard the bones and serve.

Makes 6 servings.

Short Rib Panini

Short Rib Panini

Short Rib Panini

Ingredients:

  • 2 Portuguese rolls, or other favorite bread
  • 2 tsp. vegetable oil
  • 1 cup shredded leftover short rib
  • 4 slices Gouda cheese, or other melting cheese like Fontina
  • 2 tsp. Balsamic vinegar
  • 1/2 cup mâche or arugula

Directions:

  1. Warm a Panini press or heavy skillet over medium heat.
  2. Cut the rolls horizontally and brush them with the oil.
  3. Add 1/2 cup of short rib to each roll then top with 2 slices of cheese each. Drizzle the balsamic vinegar over the meat and cheese.
  4. Place the sandwiches on the Panini press, close and cook until golden brown, about 2 minutes. If using a skillet, simply weight the sandwich down with a second skillet and flip the sandwich after 1 minute or until the first side is golden brown.
  5. Divide the mâche or arugula between the two sandwiches, cut on an angle and serve.

Makes 2 Panini.

If you have clever short rib leftover ideas, please share them!

Veronique

Filed Under: American, Beef, Entrees, Mushrooms, Sandwiches, Soups Tagged With: , , ,
9 November 2013 Cookie Dough Brownie Balls

Cookie Dough Brownie Balls

November 9, 2013 By

Brownie Cookie BallsI’m a big fan of Pinterest for all sorts of projects – baking, cooking, crafts, remodeling…A few weeks back, I saw a recipe by The Domestic Rebel for Chocolate Chips Cookie Dough Brownie Bombs that I found interesting. What could be wrong with cookie dough, brownies and a chocolate coating!?

Ghirardelli Dark Melting Wafers

Ghirardelli Dark Melting Wafers

Here’s my interpretation using one of my favorite cookie dough, fudgy brownies and the newly-launched Ghirardelli Dark Melting Wafers.

Ingredients

Chocolate Dipping

Chocolate Dipping

Instructions

  1. Form cookie dough into 24 balls. Refrigerate the cookie dough balls for an hour.
  2. Cut the brownies into 24 squares. Flatten a brownie square in the palm of your hand until it’s as thin as you can get it without it falling apart.
  3. Wrap the flattened brownie around a cookie dough ball. If the brownie cracks a bit, simply patch it up with thicker pieces or leftovers. Refrigerate the brownie balls for 30 minutes to firm up.
  4. In a microwavable bowl, heat the chocolate wafers until fully melted, stirring every 30 seconds – about 90 seconds (could be less depending on your microwave).
  5. Brownie Cookie Balls InsideUsing a fork, dunk each brownie ball into the melted chocolate, coating completely, and place carefully on a foil-lined cookie sheet. Sprinkle about a teaspoon of mini chocolate chips on each brownie ball then place in the refrigerator for an hour to set. Place the set brownie balls in an airtight container for up to a week.

Makes 2 dozen brownie balls.

Cheers,

Veronique

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
1 November 2013 5 Easy Day of the Dead Dishes

5 Easy Day of the Dead Dishes

November 1, 2013 By

Mexican Day Of The Dead Altar FrontDay of the Dead, Día de Muertos, is a Mexican holiday celebrated in that country and in many cultures globally. The holiday is an opportunity for family and friends to gather, pray and remember those close to them who have passed away. October 31, November 1 and November 2 are the specific days associated with this holiday.

The calavera, skull in English, is the symbol often associated to Día de Muertos. The calavera is showcased in masks and foods (chocolate or sugar skulls) and frequently features the name of the person receiving the offering on the skull’s forehead.

For those of you who want to mark this holiday with typical Mexican fare, here are 5 dishes to celebrate Día de Muertos with:

Cheers,

Veronique

Filed Under: Mexican Tagged With: , , ,
30 October 2013 Rigatoni Bolognese Featuring Delverde Pasta

Rigatoni Bolognese Featuring Delverde Pasta

October 30, 2013 By

Delverde BologneseI’ve written about the best commercial pasta I’ve encountered, Delverde Pasta, in the past, and I wanted to share how beautiful the pasta looks when coated with my Bolognese Sauce.

If you have an opportunity to sample this fantastic pasta, don’t hesitate. It’s unimaginable to think there’s such a difference between what we’ve grown accustomed to and what premium pasta can taste and feel like.

Cheers,

Veronique

Filed Under: Italian Tagged With: , ,
29 October 2013 Lamb and Beer Stew

Lamb and Beer Stew

October 29, 2013 By

Lamb Stew FinishedThe fall’s chill is in the air and winter’s right around the corner and I’m thrilled for one reason – hearty, comfort food. Stews, soups and roasts have such appeal to me and one of my favorites is lamb stew. Lamb simmered in beer – what’s not to love!? This recipe is simple to make and slow cooks until dinnertime comes. Serve this stew with crusty bread and mashed potatoes.

Raw IngredientsIngredients:

  • 1 cup all-purpose flour
  • ½ tsp. each salt, pepper and thyme
  • 3 pounds boneless leg of lamb, cut into 2” cubes
  • ¼ cup vegetable oil
  • 1 ½ cup cipollini onions (or pearl onions), peeled
  • 4 carrots, peeled and diced
  • 2 garlic cloves, chopped
  • 1 Tbsp. tomato paste
  • 1 tsp. rosemary
  • 1 bottle of dark beer
  • 1 cup beef broth

Veggies and BeerDirections:

  1. On a large plate, combine the flour, salt, pepper and thyme. Coat the lamb in the flour and shake off excess.
  2. In a heavy pot or Dutch oven, warm the oil over medium-high heat. Brown the lamb in batches for about 4 minutes, making sure to not crowd the pot. Transfer browned lamb to a plate for later use.
  3. Stew SimmeringAdd the onions, carrots and garlic to the pot and cook over medium heat, stirring frequently, for 5 minutes ensuring the garlic doesn’t burn. Add the tomato paste and rosemary and coat the veggies in the mixture then cook for 1 minute. Deglaze the pot with the beer and the broth, scarping brown bits from the bottom of the pot. Return the lamb to the pot and cook for 1 ½ hours, partially covered.

Serves 8.

Filed Under: American, Entrees, Irish, Lamb Tagged With: , , , ,
6 October 2013 Penne alla Caprese

Penne alla Caprese

October 6, 2013 By

Yellow Tomato PastaIt’s the end of my tomato harvest and my yellow cherry and standard size tomatoes are ripe and sweet and perfect for a light pasta dish. While this recipe is delicious with red

Chopping Tomatoes

Chopping Tomatoes

tomatoes, I find the bright yellow sauce to be just really pretty…and tasty.

Ingredients:

  • ½ cup extra virgin olive oil
  • 1 tsp. each red pepper flakes, salt and black pepper
  • 2 cups yellow tomatoes
  • 10 fresh basil leaves, roughly chopped
  • ½ pound dry penne pasta, cooked one minute less than recommended on the packaging
  • 1 cup cubed, fresh Mozzarella
  • ¼ cup freshly-grated Parmesan cheese
Tomato Sauce Cooking

Tomato Sauce Cooking

Directions:

  1. Warm the oil in a deep, large skillet over medium heat for 30 seconds. Add the spices to the oil and cook for 15 seconds.
  2. Late Tomato Harvest

    Late Tomato Harvest

    Add the tomatoes to a food processor and pulse for 10 seconds until a chunky salsa is created. Alternatively, chop the tomatoes to that consistency. Pour the salsa mixture into the hot oil and cook over medium heat for 3-4 minutes, stirring occasionally.

  3. Add the cooked pasta and the basil to the sauce and gently stir to coat. Cook for 1-2 minutes.
  4. Add the Mozzarella to the pasta and stir to combine.  Cook an additional minute.
  5. Serve with a dusting of Parmesan cheese.

Makes 2 servings.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Vegetables Tagged With: , , , , , , ,
2 October 2013 Turkey and Vegetable Tomato Noodle Soup

Turkey and Vegetable Tomato Noodle Soup

October 2, 2013 By

Turkey and Vegetable Tomato Noodle SoupIt’s fall and in the northeast and that means the start of soup season at our home. I typically make a huge pot on Sunday and we have enough for most of the week. Soup is just so comforting and delicious and this version would be perfect for the weekend after Thanksgiving when cooked turkey’s abounds.

I know this recipe calls for beef broth instead of the standard chicken, but I think turkey’s sort of ‘beefy’ and I like the heartiness of the beef stock with this darker poultry. If you prefer chicken broth, by all means, change the ingredient around to suit your own tastes.

Ingredients:

  • ¼ cup vegetable oil
  • 1 medium onion, diced
  • 4 celery ribs, diced
  • 3 carrots, diced
  • 8-ounce package of fresh, sliced mushrooms
  • 1 tsp. each, salt, pepper, dry thyme
  • 1 fully-cooked turkey breast, meat pulled off the bones and torn into bite-size pieces
  • 48-ounce can beef broth
  • 28-ounce can of chopped tomatoes
  • ¼ pound dry spaghetti, broken into thirds
Turkey for Soup

Turkey for Soup

Direction:

  1. Heat oil for 30 seconds over medium-high heat in a large, heavy saucepan.  Add the onion, celery and carrots to the pot, turn down the heat to medium and cook for 5 minutes, or until vegetables begin to soften, stirring frequently.
  2. Add the mushrooms and the seasonings and cook for 3 minutes, stirring occasionally.
  3. Add the turkey pieces to the vegetables and cook for 2 minutes. Add the broth and chopped tomatoes, lower the heat to medium-low, cover the pot partially and simmer for 45 minutes.
  4. Add the pasta to the soup and cook for 15 minutes.

Makes 6 servings.

Filed Under: American, Soups, Turkey, Vegetables Tagged With: , ,
29 September 2013 Beet Roasting 101

Beet Roasting 101

September 29, 2013 By
Market Vegetables

Market Vegetables

It’s fall and a time when produce looks so appealing to me. While at the market yesterday, I picked some gorgeous vegetables that just begged for me to roast them…well, they may not have been begging, but they looked perfect for a slow stay in my oven.

Raw Beets in Foil

Raw Beets in Foil

Beets roasted at home are nothing like the pickled, over-cooked beets our moms forced us to eat as kids. While nothing could be easier than roasting beets at home, the deep, sweet and earthy flavors that develop are perfect for many cooking applications. My favorite – beet salad with tangy goat cheese. Yum!

Ingredients

  • 4-6 medium beets (golden or red), washed and stems trimmed
  • ¼ cup olive oil
  • ½ tsp. each thyme, salt and pepper
Peeling Beets with Paper Towels

Peeling Beets with Paper Towels

Roasted Beets

Roasted Beets

Directions

  1. Preheat oven to 350 degrees.
  2. Place the beets on a baking sheet lined with aluminum foil. Bring up the ends of the foil to create a packet for the beets. Drizzle with olive oil, thyme, salt and pepper. Wrap the foil over the beets and roast for 30 – 45 minutes, depending on the size of the beets. When cooked, a knife inserted in the beets should go in with ease.
  3. Let the beets to cool for about 5 minutes, then, using paper towels, rub the skins off the beets. Discard the peels and allow to cool completely.
  4. Beets can be roasted 3 days before using if stored in the refrigerator, wrapped in foil.

4 side servings.

Filed Under: American, Sides, Starters, Vegetables Tagged With: , , ,
21 September 2013 Oatmeal and Butterscotch Cookies

Oatmeal and Butterscotch Cookies

September 21, 2013 By

I must be honest, oatmeal cookies aren’t my favorites. I’ve tested several variations of my basic recipe and have finally found a cookie that’s chewy yet crispy and that I can incorporate one of my favorite flavors in – butterscotch.

Cookie Dough

Cookie Dough

Ingredients:

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 ½ tsp. ground cinnamon
  • 3 cups quick cooking oats
  • ½ cup butterscotch chips
Baked Cookies

Baked Cookies

Directions:

  1. In the bowl of an electric mixer, cream the butter, sugar and brown sugar. Add the eggs, one at a time, and the vanilla.
  2. In a separate bowl, combine the flour, baking soda, salt and cinnamon.
  3. Add the seasoned flour to the creamed mixture – don’t over-mix.
  4. Using a rubber spatula, add the oats and the butterscotch chips to the cookie dough. When just incorporated, cover and chill the dough for an hour.
  5. Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  6. Using teaspoon-size portions, roll dough into balls. Place the rolled cookie dough 2 inches apart on the cookie sheets.
  7. Bake for 8 – 10 minutes. Cool the cookies on the baking sheets for 5 minutes then transfer to a cookie rack to cool completely.

Makes 2 dozen cookies.

Filed Under: American, Desserts Tagged With: , ,
17 September 2013 Duck Fat and Bacon Fingerling Potatoes

Duck Fat and Bacon Fingerling Potatoes

September 17, 2013 By

Fried Fingerling PotatoesOkay, don’t freak out yet about the title of this recipe. You’re not eating the whole recipe, just one of 6 servings!

These are easy to make, pretty darn tasty and go a long way in satisfying your guests, even with a small portion.

Bacon Frying

 

 

Ingredients

  • 2 quarts water
  • 2 Tbsp. Kosher salt
  • 2 pounds fingerling potatoes, cleaned and halved
  • 6 strips bacon
  • 4 Tbsp. duck fat (could use butter)
  • ½ tsp. ground black pepper
  • 1 tsp. fresh thyme, chopped
  • Generous pinch of sea salt

Frying Fingerling PotatoesDirections

  1. In a large pot, combine the water, salt and potatoes and bring to a boil over high heat. Cook until the potatoes are barely fork-tender, approximately 15 to 20 minutes.
  2. While the potatoes are boiling, fry the bacon strips in a large, deep skillet over medium-high heat for 5-7 or until browned and crisp. Place the cooked bacon on paper towels, allow to cool for 5 minutes, then chop into bite-size pieces (I use kitchen shears for this task) – reserve for later use. In the skillet, remove all but about 2 tablespoons of bacon drippings. Reserve remaining drippings in the skillet for later use.
  3. Remove the boiled potatoes from the pot to a cooling rack and let stand for 5 to 7 minutes.
  4. While the potatoes are drying and cooling, add the duck fat to the bacon drippings in the skillet over medium-high heat. Add the boiled potatoes, the pepper and the thyme. Fry for 7-10 minutes or until golden brown, turning the potatoes to allow browning on all sides.
  5. Remove the browned potatoes from the skillet to a paper towel-lined bowl using a slotted spoon, letting most of the fat drip off. Let the paper towels absorb some of the fat for 1 minute (no more or it’ll cause the potatoes to turn soggy) then immediately place the potatoes in a serving bowl and toss gently with the chopped bacon and a sprinkling of sea salt.

Makes about 6 servings (side dish).

Filed Under: American, Cuisine Type, French, Potatoes, Sides Tagged With: , , ,
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