Flan1 790 xxx
photos by gluttonforlife

2.11.11 I Heart You

We're so bombarded with commercialized holidays that I'm loathe to even mention Valentine's Day again, but it's hard to be completely cynical about a day that's all about LOVE. Of course we've all been programmed to think of candy, flowers and—for the really optimistic among us—jewelry as expressions of love. But remember how exciting it was in elementary school to open those teensy envelopes with your name clumsily scribbled in grubby little-boy script? (I was popular until I moved to Spain in the 4th grade, and so can remember 3 blissful years of adoration before it all went to shit.) Those days may be over, but I know the die-hard romantics among you are already planning something special for Monday night. How about a delicious and heart-warming dinner, lovingly whipped up without too much bother? Does it really need to include cheese, beef and chocolate? How about something that takes into consideration your beloved's heart—in the high cholesterol sense?
Tagged — short ribs
Miso short ribs 790 xxx
photo by gluttonforlife

2.13.10 Ribs Redux

You may remember I wrote a while back about the red miso short ribs I invented, using a more classic preparation as a template. I'm please to say they were singled out among the editors' picks this week on Food52, a very fun cooking site I recommend you visit. Don't be put off by the use of slightly more esoteric ingredients like the miso, or mirin (a sweet Japanese cooking wine) or daikon (a large white radish). These can all be found at your local health food market, maybe even Whole Foods, or definitely an Asian speciality market. This is great cold-weather cooking. As with the other short ribs recipe, it's best if you plan ahead so you can have a day to marinate, and another to chill the cooked ribs which makes removing the fat much easier. So without further ado, I present my recipe.
Tagged — short ribs
Misoribs 790 xxx 790 xxx
here's the beef

2.5.10 Stick to Your Ribs

G went hog wild in Dickson's this week. Came home with some grass-fed beef stew meat, these two humongous short ribs (the butcher said they would be better if he didn't cut them—why?), a couple of squabs, a red cockerel and a Boston butt. Most of it went into the freezer, to be doled out over many weeks, but the short ribs will be featured at dinner tomorrow night. We've got a couple of friends coming over. That's exciting stuff up here in the boonies. I'm trying a new preparation with red miso, mirin and daikon radish. I'll let you know how it turns out. Usually, I favor a more classic presentation, the one from Suzanne Goin's Sunday Suppers at Lucques. I first had these at her Los Angeles restaurant on my 40th birthday.

If you've never made short ribs, I suggest you start here. They are really quite simple: just a matter of assembling the ingredients, browning the meat and throwing it in the oven for 3 hours. Plan ahead, as these are at their best when you marinate them overnight, cook them, and then let them chill overnight again so you can easily remove all that fat from the pan juices. Trust me, it's worth a little forethought. So if you want to serve them on Saturday, begin the recipe on Thursday. (It's all part of my master plan to get you to start thinking about your meals in advance, planning, scheming, daydreaming, balancing your diet and getting into a rhythm of eating well...)
Tagged — short ribs