snowed-in snowy snowiness - what cozy things are you making?
LOL, my sister lives in Toronto and my brother in Cleveland - both socked in with snow. I however live in Vancouver, BC and grilled a steak on my BBQ, sliced it thinly and tossed it with balsamic vin on arugula and endive and radicchio with yellow tomatoes for dinner.
It's spring here :) I planned my balcony garden today and will go out next weekend to buy seeds and seedlings :)
Sorry am I rubbing it in too much?? :)
Chloe, I LOL'ed at your subject line - definitely eye catching, although I originally thought you were from the Ohio area, which got nailed with lots of snow as well this weekend, just from the "snowed-in snowy snowiness". :-) I see you're a bit further north.
While yesterday dawned with lots and lots and lots of rain for the Boston area (luckily not enough to flood the riverbanks as was done several years ago in early April), I didn't have my "rainy/snowy" day food defrosted in time to make yesterday - beef short ribs - a recipe from Chef Ana Sortun of Oleana Restaurant in Cambridge, MA.
So last night, I made Roasted Corn and Chicken Enchiladas for dinner (using Trader Joe's roasted corn vs. the grilled corn called for in my recipe). Good for work lunches this week.
The braised tamarind beef short ribs are finishing up right now on the stovetop.
That's too funny - I actually spent Saturday morning chatting with a friend in Columbus, comparing notes on our respective blizzards. Toronto's just about to break the record for annual snowfall since, well, since whenever it is they started keeping records.
Those tamarind short ribs sound amazing. Is the recipe available anywhere? (I just did a quick google search and came up with a recipe for balsamic ribs by the same chef. Not sure if the tamarind ribs are a variation on that?)
Chloe - the short ribs were SO good! If you'll post the link and I'll compare it to her recipe in her "Spice" cookbook tonight when I get home.
Wait - I googled it - is it this one that A Fish Called Wanda posted awhile back here? http://www.chowhound.com/topics/285215 Not quite the same, as Chef Sortun's recipe in the cookbook doesn't include the star anise (and a lot less balsamic vinegar).
Chloe - here are the ingredients per Chef Sortun's "Spice: Flavors of the Eastern Mediterranean" cookbook:
Ana Sortun's Braised Beef Short Ribs - from "Spice: Flavors of the Eastern Mediterranean"
Serving Size : 8
8 beef short ribs -- weighing a total of about 6 lbs.
4 Tablespoons kosher salt -- I used less - maybe 2 T.?
1 large onion -- peeled and roughly chopped
1 whole carrot -- peeled and roughly chopped
1 bay leaf
1 cup balsamic vinegar
1 cup white wine -- medium-bodied, non oaky, such as a dry Reisling
1/2 cup packed brown sugar
1 Tablespoon chopped garlic -- about 3 cloves
2 Tablespoons tamarind paste -- (available in Asian or Indian section of some grocery stores)
You can see that Sheryl Julian and Julie Riven (from Fish Called Wanda's posted recipe in the link several posts above) added a LOT more onions, and doubled the balsamic vinegar and added soy sauce. They also added the star anise - but there's *no* tamarind concentrate/paste in their recipe, which I think is key to the flavor.
Also, Sortun's recipe calls for mixing together the balsamic, white wine, brown sugar, minced garlic together and pour it over the ribs in a large roasting pan. Then, mix the tamarind concentrate with about a half cup or cup of water, and pour that over the ribs. The liquid should come up 3/4 the sides of the ribs - so make sure it's not too big a pan - they should all fit in snugly with a bit of space in between each rib.
Then seal with a double layer of foil (my notes show that I cover it once from the top, and *then* cover it with another, larger piece from the bottom - the liquid can simmer/boil over and leak out from the edge of the foil, so by putting the pan on top of the foil and folding it up over the top of the pan, it should catch any leaks.)
Also - I cooked for 3.5 hours at 350 degrees, and rather than wait overnight, I pour the liquid through a fine mesh strainer into a fat separator, waited for the oil/fat to rise to the top, and poured the good stuff back into a large saute pan to bring to a boil, down to a simmer, and put the ribs back in to get all nice and glazy with the sauce. About 20-25 minutes on the simmer stage and you're good to go! :-) Enjoy!
We had a lot of snow one day last week, and I braised an eye of round with med. whole potatoes. I slit the roast the night before and inserted garlic and shallot cloves, lubed it and floured it. Browned it and braised it next day in a little red wine. It was good on a cold day.
On this cold and blustery day here in Boston my husband is making:
Oxtail soup with red wine and root vegetables
5 tablespoons vegetable oil
3 1/4 pounds meaty oxtails (about seven 3-inch segments), patted dry
10 cups water
5 14 1/2-ounce cans beef broth
3 cups dry red wine
2 medium onions, chopped
2 medium leeks (white and pale green parts only), chopped
3 medium carrots, peeled, very finely chopped
2 medium parsnips, peeled, cut into 1/2-inch cubes
6 garlic cloves, minced
1 teaspoon dried thyme
1 bay leaf
2 large russet potatoes, peeled, cut into 1/2-inch cubes
1/3 cup finely chopped fresh Italian parsley
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Add 10 cups water, beef broth and 2 cups wine. Bring to simmer. Reduce heat to medium-low. Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours.
Using tongs, transfer oxtails to large bowl. Carefully pour cooking liquid into 8-cup glass measuring cup or large bowl. Freeze cooking liquid until fat separates from liquid, about 45 minutes. Spoon fat from top of cooking liquid. Remove meat from oxtails; discard bones. Add meat to cooking liquid. (Can be made 1 day ahead. Cover and chill.)
Heat 3 tablespoons oil in same pot over medium-high heat. Add onions, leeks, carrots, parsnips, garlic, thyme and bay leaf. Sauté until vegetables are golden, about 12 minutes. Add cooking liquid with meat and remaining 1 cup wine. Bring to boil. Add potatoes.
Cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.
Add parsley to soup. Season to taste with salt and pepper. Ladle into bowls.
Wind and heavy rain here today, most of the snow has melted (for now). We just had Transylvanian goulash. We finished off a loaf of carrot bread with dates and walnuts in it yesterday for breakfast. I made chipotle corn bread with black beans and greens the other day. My husband made some cross between muffins and scones this morning with dates and chocolate chips in them!
With almost 2 feet of snow and ice pellets having come down in just a few hours here in Montreal (and it's still falling heavily), it was definitely time for some hearty fare! I made a huge pot of chicken meatballs and tomato sauce, covered in melted mozarella, with linguine. Very yummy!
I always have McCann's oatmeal with cream and sugar after a big snow storm, a little celebration that is too unhealthy to have more often. I also generally like to cook things like Irish stew and thai curries in snowy weather. Today is quite rainy in Boston, I had oatmeal (left over from the last snow), a toasted poppyseed bagel with lox cream cheese, a Dark and Stormy (Goslings rum and ginger ale), and probably jerk chicken thighs with celeriac remoulade, eggplant w/tomato sauce, and miso daikon.
It has been snowing steadily here in Toronto for almost 24 hours now so we're having cozy, comfort food. I dug out my slow cooker and last night did short ribs with mashed potatoes. For tonight, I have some meatballs and homemade tomato sauce in the cooker to be served with some fresh pasta, arugula salad and fresh baked chocolate chip cookies for dessert. We have a good supply of wine on hand as well. I think this is the end of heavy, 'winter' food though - I'm looking forward to some fresh, spring-inspired cuisine soon!
re: ms. clicquot
I have never made short ribs in the slow cooker. Can you kindly provide your recipe for this? I'm making pot roast tomorrow in the slow cooker, but am anxious to try short ribs. I admit to being a novice with short ribs, but my dad loves them. I'd like to make some next week to bring to him.
I've done a number of different short rib recipes this winter in the oven, including the one in 'Sunday Suppers at Lucques', which is delicious. I would think that almost any braising recipe could be done in the slow cooker instead of the oven. The recipe I used this weekend is based on one I found somewhere on the internet but I changed it a bit. I found it a bit on the sweet side so I served it with only a small amount of sauce drizzled over the ribs and mashed potatoes. Here it is, paraphrased (the instructions are my wording and technique):
Slow Cooker Short Ribs
Serves approximately 4 to 5
2 1/2 lbs (approx) short ribs (bone-in or boneless - I used bone-in), trimmed of excess fat
1/3 cup flour
salt & pepper - pinch to taste
2 to 3 Tbsp olive oil
1 large onion, diced
1 1/2 cups low sodium beef broth
3/4 cup red wine vinegar
3/4 cup brown sugar
1/2 cup chili sauce
2 teaspoons ketchup
2 Tbsp Worchestershire sauce
2 large cloves garlic, minced
1 teaspoon chili powder
1. Place flour, salt and pepper in a large bag or bowl. Toss short ribs in flour mixture. Shake excess flour off, remove ribs from flour and set aside on a plate
2. Heat olive oil in a large skillet. Brown short ribs on all sides (this may have to be done in batches - don't over crowd them in the pan)
3. Place browned short ribs in slow cooker. Saute onions in skillet until translucent. Add remaining sauce ingredients, stir until sugar is dissolved and sauce has come to a boil.
4. Carefully pour hot sauce mixture over short ribs in cooker. Put cover on slow cooker and set time. (I cooked them for 4 hours on high because I was short on time - they would also be good if done for 8 hours on low)
5. When ribs are done (they should be nice and fork tender and just starting to fall apart), remove ribs from sauce. Strain sauce into a sauce pan, pushing juices through the strainer with a spoon so you have a nice smooth sauce.
6. You can reduce the sauce a bit to thicken it. Drain off any excess fat (there may be quite a bit depending on how fatty your ribs were). Season with salt and pepper to taste. Serve drizzled over ribs and mashed potatoes.
Good luck and bon appetit!
re: ms. clicquot
I am in L.A. but I love making hot cocoa on cold cozy days.
2 cups semi sweet chocolate chips
3 cups milk or more depending
Melt choc chips in a bowl over simmering pot of 1/2 cup water (or double boiler)
Once choc is melted slowly add milk 1/4 cup at a time until you have the drinking consistancy you want-velvety chocolate smooth.
Then occasionally mix until it is hot enough to serve. :)