Tag Archives: rosemary

Braised Beef Short Ribs

I’ve been in flu-induced hell for a while, and I’m finally starting to surface. Last night was the first night in a week and a half that I didn’t have a fever. I’m not constantly exhausted and I have the energy to cook, which means we aren’t subsisting on frozen pizza and fast food. Hallelujah!

Anyway, I want to share this special-occasion recipe with you that I made a few weeks ago. It takes some time, but it’s not difficult. You roast beef short ribs just until they brown, then braise in a flavorful broth that includes an entire bottle of wine. That’s my kind of recipe. I pureed the braising liquid at the end to make a sauce, but you don’t have to. Serve with rice and sauteed vegetables for easy sides that let the beef shine.

Have a happy Valentine’s Day!

Braised Beef Short Ribs (adapted from Ina Garten)

6 beef short ribs, trimmed
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1 fennel bulb, chopped
1 leek, cleaned and chopped, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs
Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock

Preheat the oven to 400 degrees. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees.

Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. (Optional: Using an immersion blender or a regular blender, puree the sauce until smooth.) Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

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Local Box Meal Plan: Oct. 11-15

This week, we’re getting:

Bell peppers – Lundgren
Mixed baby greens – My Father’s Farm
Herb – Pure Luck
Apples – Apple Country
Cucumbers – Acadian
Okra – Acadian
Summer squash – Naegelin
Braising greens goody bag (collards, chard, and the like) – My Father’s Farm
Green shallots – Acadian

I’ll be making:

Side salads with mixed greens, cucumbers, and bell peppers, with this green shallot vinaigrette (the recipe calls for green onions, but the two are pretty interchangeable)

Mom’s summer squash – Not my mom, Elise’s (from Simply Recipes) mom. This recipe will use one of your bell peppers and an onion from the stash you got last week.

LBJ Ranch pickled okra – It’s about that time of year when I start putting up okra for the winter. This recipe looks like the one I used last year, which I couldn’t seem to dig up. You can skip the hot peppers if you wish; I never taste them (but I also have a very high tolerance for spiciness, so trust your instincts on this one). Also, if you don’t want to actually can the pickles by processing them in boiling water, just put the jars in the fridge. These need to sit for at least six weeks before you eat them.

Chicken with rosemary, apples, and onions – This recipe uses a slow cooker. If you don’t have one, add two more cups of broth, cover, and cook over low heat on the stovetop for a couple of hours, until the chicken falls off of the bone. (I spotted rosemary in the Local Box video, which is why I’m featuring it here. If you get another herb and need ideas on how to use it, leave a comment and I’ll come up with something for you.)

Quick-braised greens with bacon – The original recipe calls for just collards, but your mixed goody bag of braising greens will work just fine. You can leave out the onion if you’re out of them; the bacon adds a ton of flavor on its own. Use center-cut bacon for a slightly lower-fat version.

Local Box Meal Plan: Sept. 20-24

This week, we’re getting:

Butternut squash – Massey
Onions – Naegelin
Potatoes – Naegelin
Black-eyed peas – Naegelin
Sorrel or lettuce
Lentil sprouts – Groovy Greens
Okra – Bradshaw
Sweet Italian peppers – Lundgren
Limes – G&S Groves
Rosemary – Pure Luck
Indian cucumber – My Father’s Farm

So I’m making:

Lentil sprout spread – Looks like a good dip.

Potato squash casserole – This has sausage to make a hearty one-pot meal.

Okra and black-eyed pea saute – Use some of last week’s hot peppers here if you still have some, or just use the sweet peppers we’re getting this week if you want a milder dish.

Indian cucumber soup with mint – This recipe calls for regular cukes, not the Indian one we’re getting, but I’m going to try using the Indian one here because they taste pretty similar.

Rosemary roast pork loin – Make this on the weekend and you’ll have plenty of leftovers for sandwiches and whatnot throughout the week.

If you get lettuce, try this sweet pepper salad with lime dressing (use your lettuce in place of the arugula). If you get sorrel, this tabbouleh with sorrel and lime looks tasty. Add chopped sweet peppers to up the veggie content.

Local Box Meal Plan: March 22-26

Lots of tasty greens coming in this week. We are getting:

  • Bok choy from Naegelin
  • Swiss chard from Acadian
  • Red lettuce from Acadian
  • Green onions from Acadian
  • Rosemary or sorrel from Pure Luck
  • Grapefruit and limes from G&S
  • Beets from My Father’s Farm
  • Russian kale from TX Natural
  • Endive from Acadian
  • Spinach from My Father’s Farm
  • Leeks

So I am making:

A Local Box Thanksgiving

Better late than never, right? I told you about how I was planning on using my Greenling box for Thanksgiving dinner this year. I had to supplement a bit (my sit-down dinner for 6 ballooned into an all-out buffet for 15), but I kept all of the dishes the same and just made more. Here are some of the successes of the night:

Cranberry-Persimmon Chutney:

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The great thing about this dish was that I made it ahead of time and just took it out of the fridge an hour before my guests arrived. This could definitely take the place of a traditional cranberry sauce, but it’s a bit sweeter and more complex in flavor. I used this recipe (minus the pork part) and left the cinnamon sticks in for the entire simmering process. I also realized that the liquid wasn’t reducing at all after about an hour of simmering, at which point I cranked up the heat and reduced the liquid so that it was the consistency of a chutney.

I served this with crackers and a local aged camembert that I got from Humble House at the Pearl Farmers Market.

Roasted Sweet Potatoes:

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Such an easy recipe that’s great for a weeknight dinner too. Just cube the potatoes (other root veggies, like turnips or parsnips, would be great here too), toss them in a bit of canola oil and herbs (I like thyme, dried or fresh is fine), spread them out on a baking sheet and roast at 400 degrees for 40 minutes, tossing midway though the cooking time. I like roasting veggies like this because they reheat nicely (so you can make it ahead of time) and it’s so forgiving that it’s not stressful when making it for a large crowd.

Rosemary Parmesan Pinwheels:

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We also got a huge bunch of rosemary in our box, so I served this appetizer to appropriately highlight it. I actually prepped these the night before and baked them right before guests came, and they turned out really well. I doubled the amount of parmesan (what can I say — I like parmesan!), so they were doubly salty and cheesy. The bottoms were a bit browner than I would’ve liked (I let them go probably a minute too long), but our guests still loved them. They were great little bites before dinner. I’m looking forward to experimenting with puff pastry pinwheels using other ingredients (perhaps using sundried tomatoes, other herbs, meats or lox?).

Did you make any Thanksgiving recipe with the contents of your Local Box?

Local Box, 02.11.2009

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This week’s Local Box brings a newcomer to my kitchen: I’ve never cooked with kohlrabi before! (It’s between the brussels sprouts and the green shallots in the picture, if you’re a kohlrabi newbie like me.) So I’ll need to do a bit of research. (I’ll let you know what I find!) In the meantime, do you have any suggestions about how to cook kohlrabi?

Among the many great greens, here, there’s yet another bunch of rosemary. That’ll be a challenge for me this week, as I know have three bunches of it in my refrigerator! We’ve been using it, alright, but not quickly enough to keep pace. I may bake some rosemary bread or stew some white beans with garlic and rosemary this week to make headway. It’s a good thing it keeps well!

Speaking of keeping: If you can only do one thing on the day you get your Local Box this week, free those mixed lettuces from their plastic bag. Leaves can decay if they’re pressed up against plastic. I went ahead and rinsed and spun mine, then left them in the spinner in the ‘fridge. It’s a great way to keep them aerated, yet humid for maximum freshness.

Lots of Bowl Action – and Some Plates, Too

The Local Box fed us well this weekend, as we stayed home catching up on household chores.

Friday night, we stir-fried last week’s bok choy and a sprinkle of salt in 2 tablespoons of vegetable oil, adding a sauce of 2 tablespoons water, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 2 tablespoons butter per a simple-but-excellent recipe we found in the Gourmet cookbook. We served it over rice in big bowls and ate it with chopsticks – making a very fast meal feel festive.

Then Saturday, we washed and spun some Local Box spinach to make salads we dressed with last week’s then-green tomato, onion, roasted beets, hard-boiled egg, toasted bread cubes, and a homemade bacon vinaigrette.

For Sunday breakfast, we made a simple omelette filled with queso asadero, then topped it with my husband’s ingenious salsa of avocado, tomato, onion, and a spritz of Meyer lemon juice.

And finally, for dinner as we watched that other bowl last night, we feasted on pasta in an improvised sauce of Meyer lemon juice and zest, rosemary, onion, and red-pepper flakes. Alongside, we had turnips in a delectable glaze, per the recipe here. It was, we agreed, the best turnip preparation we’d ever tasted.

All in all, I’m poised to finish up last week’s Local Box before this one’s arrives. How are you progressing on last week’s Local Box? Anything you’re having trouble using?