Short Rib Ragù

For 4-6

Ingredients:

• 3 lbs bone-in short ribs
• 1/2 large onion, diced
• 1 large carrot, sliced
• 1 stalk of celery, sliced
• 1/2 oz dried porcini mushrooms
• 1 large clove garlic, minced
• 1 cup fire-roasted diced tomatoes with juice
• 1 tbsp tomato paste
• 1/2 tbsp anchovy paste
• 1/2 tbsp Dijon mustard
• 1-2 qt low-sodium chicken broth
• 1 cup good, full-bodied red wine
• 1/2 tbsp olive oil
• 1-2 dashes of Worcestershire sauce
• 1 tbsp chopped fresh rosemary
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 bay leaf
• chopped fresh parsley for garnish

Recipe:

1. Preheat the oven to 350 degrees
2. In a bowl, rehydrate the porcini mushrooms with 1 cup of warm water
3. Heat the olive oil in a large, heavy pot over medium heat. Cook the short ribs for about 2 minutes per side, until all sides are browned. Remove from the pot and set aside on a plate
4. Leave 1 tbsp of fat in the pot and add in onions, carrot and celery. Cook, stir occasionally, until softened, about 5 minutes. Stir in the garlic to cook for 1 more minute. Add the tomato and anchovy paste. Stir to coat all the vegetables thoroughly
5. Add the tomatoes, wine, mustard, Worcestershire sauce, herbs along with the porcini mushrooms and their soaking liquid (top 75% only as the bottom contains grit from the mushrooms). Stir to combine
6. Add the ribs back into the pot and pour in enough chicken broth to cover the ribs. Bring the mixture to a boil, cover the pot then transfer it to the oven. Cook for 3 hours, or until the meat is very tender and falling off the bones.
7. Remove from the oven and transfer the meat to a cutting board to cool slightly. Skim off as much fat as possible from the mixture that remains in the pot and puree the mixture in a blender or food processor until sauce becomes mostly smooth
8. When the meat is cool enough to handle, pull all the meat off the bones and shred it into bite-sized pieces
9. Transfer the meat to a serving platter and coat with the sauce.
10. Bon appétit! 

Serving suggestions: salad, mashed potatoes, egg noodles, polenta, rice, bread, red wine,  …

NOTES: Excusez moi for the crappy photo, this dish is definitely a keeper. It’s meat falls-off-the-bone tender and taste even better the second day!! Perfect for warming and filling up your stomach in the wintry months! Note that this recipe doesn’t call for salt or pepper because anchovy paste, mustard, chicken broth and Worcestershire sauce sufficiently round up the flavors and it’s definitely got a more aromatic than heavy taste. If you crave a bit of the saltiness in dishes, feel free to add salt and pepper to your liking!

Sunchoke soup with morel mushrooms

For 4-6

Ingredients:

• 5 oz fresh or 1 oz dried morel mushrooms, halved and cleaned
• 1 lb Jerusalem artichokes/sunchokes, scrubbed or peeled
• 2 shallots, chopped
• 2 tbsp unsalted butter
• 2/3 cup heavy cream
• 4 cups chicken or vegetable stock
• 1/2 cup white wine
• juice of 1 lemon
• 3 tablespoons olive oil
• freshly grated nutmeg
• salt and freshly ground black pepper, to taste

Recipe:

1. In a bowl, mix the lemon juice with cold water.  Thinly slice the sunchokes and immediately immerse them in the bowl of lemon water to keep them from browning. Soak for about 5 minutes then drain
2. Heat 2 tbsp of olive oil over medium heat in a large saucepan. Saute the shallots for 5 minutes and stir frequently. Add the sliced sun chokes and sauté for another 5 minutes
3. Add the white wine and cook until it’s evaporated. Pour in the chicken or vegetable broth and bring it to a boil. Season with salt and pepper, let it simmer for 15 minutes on low heat till the sunchokes are softened
4. Puree using a food processor or blender then strain using a medium-mesh strainer. Pour the liquid back into the saucepan and stir in the cream
5. Heat the remaining tbsp of olive oil in a small skillet over medium heat. Saute the morel mushrooms for 5 mins and season lightly with salt, pepper and freshly grated nutmeg
6. Serve the soup in bowls or cups and top with the sautéed mushrooms
7. Bon appétit! 

Serving suggestions: salad, bread, white wine  …

NOTES: Gordon Ramsay’s recipe. Let’s just say the flavor is nutty and earthy. A ‘tasting menu’ item if you are feeling like presenting something ‘exotic’, but the taste wasn’t as lovely as I imagined. Sunchokes are the ginger root-like vegetables in grocery store which are in season during the colder months of the year.  To revive dry mushrooms, soak them in lukewarm water for < 30 minutes. Also, the fresh mushroom to dry mushroom ratio is 1 lb fresh = 3 oz dry. The more I think about it the more I regret wasting my morel mushrooms!!!!!

Salmon with Wine Glaze

For 4

Ingredients:

• 1 lb (4 pieces salmon fillets/steaks)
• 1/3 cup Pinot Noir
• 2 tbsp soy sauce
• 1 1/2 tbsp pure dark maple syrup
• 1 1/2 tbsp Japanese sesame oil
• one 1-inch piece of fresh ginger, peeled, sliced and finely grated
• 1 clove of garlic, finely minced
• olive oil/sesame oil for cooking
• toasted white and black sesame seeds
• salt and pepper

Recipe:

1. Coat one side of the salmon with salt and pepper and spread a layer of toasted sesame seeds on top
2. Add some oil in a hot skillet, cook salmon with the coated side facing down first, about 3 minutes. Repeat step 1 for the remaining side of the salmon, carefully flip over and cooking for another 3 minutes
3. In a bowl, mix well the wine, soy sauce, maple syrup, and 1 1/2 tbsp sesame oil, then add in garlic and ginger. Heat the sauce in a sauce pan for 5 – 7 minutes till it reaches a thicker consistency. Drizzle over plated salmon
4. Bon appétit!

Serving suggestions: Pinot Noir, vegetables, rice …

NOTES: Cooking time of the fish depends on the thickness of the salmon fillet/steak. Watch carefully, it’s ready when the meat turns white-ish and the sideview of the middle section is just slightly pink. Don’t move the fish around much otherwise you will lose the sesame crust. If you are short on sesame oil, olive oil works as well for cooking the fish, but definitely use good quality sesame oil for the glaze. All I can say is that it’d be such a torture to ever eat BAD (dry, flaky, flavorless) salmon again after making this dish. It’s so easy to make as long as you get good ingredients. Treat yourself right, use fresh salmon fish.

Mushroom and Potato Gratin

For 4-6

Ingredients:

• 4 small or 3 medium Yukon gold potatoes, peeled and thinly sliced
• 8 – 10 oz wild mushroom, cleaned, dried and sliced
• 1 head of garlic
• 1 cup half & half
• 1 cup coarsely shredded Manchego cheese
• 1/2 cup shredded smoked Gouda cheese
• 1 tbsp butter
• 1/3 tbsp chopped thyme
• 1/2 tsp chopped rosemary
• salt and pepper

Recipe:

1. Preheat oven to 375 F, in a baking pan, drizzle garlic with oil, cover with foil and roast till tender, about 20 mins
2. Squeeze out the cloves when cooled and mash to a paste
3. In a saucepan, add half & half, thyme, rosemary and garlic paste, bring to a boil and simmer till the mixture is reduced to 3/4 cup
4. Melt butter over medium heat in a skillet, add the mushrooms and cook till juice from the mushrooms has mostly evaporated
5. Arrange 1/3 of the sliced potatoes in the bottom of a small baking dish, top with 1/3 of the shredded cheese and 1/2 of the mushrooms,  drizzle with garlic cream, season lightly with sea salt and black pepper.  Repeat for one more layer. The very last (top) layer should be potatoes and cheese submerged in the remaining garlic cream
6. Bake till golden and bubbling, about 25 mins. Let it cool before cutting and serving
7. Bon appétit!

Serving suggestions: salad, protein, sparkling  …

NOTES: The baking dish I used was about 6.5 x 4.5? (The smallest from the C&B potluck bakers). I used baby Portabella from Trader Joe’s, but feel free to experiment with wild mushroom and cheese varieties. It will certainly turn out yummy no matter what. There are many ways to arrange the ingredients to your liking and to fit your baking dish. Might want to slice a little extra potatoes and shred a little extra cheese than called for due to dish size differences. I definitely used more cheese than mentioned because I LOVE cheese!!!!

Braised Pork with Fennels

For 6-8

Ingredients:

• 2 – 2 1/2 lb boneless pork shoulder/butt (tied)
• 3 cloves of garlic, cut into slivers
• 3 tbsp olive oil
• 1 big leek stalk, cut in half lengthwise, thinly sliced
• 1/2 cup diced carrots
• 1 fat fennel with fronds
• 1 cup hard cider
• 1 cup chicken broth
• 2 tsp fennel seeds, toasted
• 1 bay leave
• 1 tbsp fleur de sel
• salt and cracked black pepper

Recipe:

1. Cut small slits evenly all over the surface of the pork, insert a sliver of garlic into each slit  (1/4″ deep slit about 1″ apart), rub in salt and cracked black pepper
2. Heat 1 1/2 tbsp oil in a large enameled iron pan, brown the pork well over medium heat, about 10 mins on all sides. Take it out and place it somewhere else to keep warm
3. Preheat oven to 325 F
4. Add 1/2 tbsp oil to the same pan and sautee the carrots and leeks till tender, about 3 mins. Pour in hard cider to bring to a boil. Lower the heat to a high simmer and cook till the cider is reduced to 1/2 cup
5. Bring pork back into the pan, pour the chicken broth over the meat. Stir to combine with the vegetable and cook till the liquid comes to a boil
6. Turn off heat, add in the bay leaf and transfer the covered pot into oven, cook pork till melting tender, 1 1/2 – 1 3/4 hrs
7. In the mean time, chop about 1 tbsp fennel fronds for garnish. Cut the fennel bulb lengthwise into 1/2 inch slices. Heat the remaining oil in a skillet and cook the fennel slices till browned on both sides
8. Add the browned fennel slices to the braising pork during the last 20 mins of cooking
9. Remove pot from the oven and carefully lift the fennel slices onto a serving platter
10. Transfer the pork to a cutting board, let it rest and cool a bit
11. Skim off fat from the sauce, and reduce the sauce to 1/2 cup, strain
12. Slice the meat and arrange on a platter with the fennel, spoon sauce over and sprinkle with chopped fennel fronds
13. Combine toasted fennel seeds and fleur de sel in a small serving bowl/dish, offer to be passed with the braised pork. Sprinkle a pinch if desired
14. Bon appétit!

Serving suggestions: WINE!!!!!!!

NOTES: VERY VERY tasty!!!!! The fennel seeds & salt combination is a must, it adds another layer of unique flavor to the already flavorful, super tender pork, just remember not to over salt-rub the pork shoulder/butt to begin with. Toasting fennel seeds simply means heating up a small, un-greased pan, put the seeds in,  briskly move the pan back and forth and stop when the seeds become fragrant and slightly dark brown.

Fuyu Persimmon and Arugula Salad

For 4-6

Ingredients:

• 1 shallot, thinly sliced
• 2 tbsp wine vinegar
• 1/8 cup extra-virgin olive oil
• 1 sprig of thyme
• 1 cup pecan
• 2 tbsp sugar
• Cayenee pepper
• 3 Fuyu persimmons, peeled and sliced
• 1 head of Oak leaf or Frisee lettuce
• 4 oz Arugula
• 1 pomegranate (seeds)
• 3 oz goat cheese

Recipe:

1. Soak shallots with thyme in vinegar for 30 mins
2. Blanch pecans in boiling water for 5 mins, drain well. Toss with sugar & Cayenne pepper (to own liking), bake at 375 F for 10 mins or till crunchy
3. Toss persimmons with shallot dressing, add half of the olive oil
4. Add in greens and pecans, add in remaining half of the olive oil
5. Sprinkle with pomegranate seeds, goat cheese, salt and pepper to taste,  give it a light toss
6. Bon appétit!

Serving suggestions: bread, soup, wine, protein …

NOTES: Don’t over do on the olive oil and be gentle with the Cayenne pepper, because it’s heat you are playing with Watch carefully when baking the pecans, you want them to be crunchy and not burned. Go light on the goat cheese, break into small pieces. Very eye and palate pleasing salad, loved!

Basil Tomato Gratin (light)

For ~6

Ingredients:

• 4 medium-sized ripe tomatoes, thinly sliced
• 1/2 cup finely chopped basil leaves
• 2 slices of whole grain bread, quartered
• 1/3 cup finely shredded Pecorino Romano (or Parmesan)
• 1 tbsp extra virgin olive oil
• 1 tbsp minced garlic
• salt and pepper

Recipe:

1. Preheat to 450 F
2. In a food processor, coarsely pulse the bread quarters. Add cheese, garlic and olive oil, pulse to combine.
3. Spread the bread crumb mix on a oil-coated shallow sheet, bake till sign of browning, 2-3 mins
4. Place sliced tomatoes in a baking dish, sprinkle with basil, salt and pepper, repeat for each layer (2-3 layers)
5. Bake layered tomatoes for 10 mins, sprinkle on toasted bread crumb, bake for 8-10 more mins
6. Bon appétit!

Serving suggestions: wine, soup, protein  …

NOTES: A refreshing transformation of the usually buttery/creamy gratin dish using fresh herb and tomatoes. Original recipe called for way too much bread (proven by the photo)  and too little cheese. Above is the modified version. Pay attention when toasting the bread crumbs because they brown easily.

Thanksgiving Fest

I cooked a small turkey-less Thanksgiving dinner for my parents, we devoured!

Pasta with Pancetta and Corn

For 2-4

Ingredients:

• 1/2 pound dried or fresh wide pasta
• 1/2 cup panko (Japanese bread crumbs)
• 1/2 cup fresh basil leaves, plus some to garnish
• 1 teaspoon sea salt
• 3 tbsp olive oil
• 1/4 pound pancetta
• 1/2 can of corn, drained or 2 ears of corn
• 4 dried red chilies, finely chopped or red chili flakes
• 1/2 cup shredded Parmigiana Reggiano
• 1/4 pound burrata

Recipe:

1. Cook pasta in 3-4 quarts of boiling salted water until al dente (firm but not hard), stirring often. Drain (Follow instruction on package)
2. For the breadcrumbs, place the panko, basil, and salt in a food processor and grind until small. Drizzle with 1 tablespoon of olive oil and pulse until thoroughly mixed
3. In a non-stick skillet, toast the breadcrumbs till slightly browned and dry, set aside
4. For the sauce, heat up a large skillet and add 2 tablespoons of olive oil. Cook the pancetta until slightly caramelized, roughly 2 minutes. Add corn and chilies, cook for 5-7 minutes on medium heat, stir a little
5. Turn off the heat and add pasta and cheese to the skillet. Combine well using tongs. Top with a generous dusting of breadcrumbs and several hunks of the burrata cheese
6. Season with salt and pepper to taste. Garnish with basil leaves
7. Bon appétit!

Serving suggestions: wine, salad, melon  …

NOTES: I used pappardelle from Trader Joe’s which was exactly 1/2 lb, this recipe was designed for 2, but the size is truly generous, I think with a small salad, it’s plentiful for 3. With bread and other sides, it would be good for 4. Notice how much corn I had in the plate! Yes, I used one whole can of corn which is equivalent to 3-4 ears of corn. I love corn and also without a salad, I thought I’d gain some fiber from there The combination of corn, pancetta, red chilies, basil-infused panko and burrata is quite amazing, each mouthful is decisively exciting. Try it!

Eggplant Linguine

For 4

Ingredients:

• 1 lb linguine
• 1 large or 3 small eggplants
• 2 – 3 medium-sized tomatoes, chopped
• 2 dried chilies
• 4 cloves of garlic
• 1/2 – 1 cup olive oil
• sea salt and freshly grounded black pepper
• thinly sliced sweet basil leaves
• 10 shrimp (optional)

Recipe:

1. Slice eggplants to about 1/2 inch thick, cook them in abundant olive oil on low heat till browned and soft on both sides. Sprinkle a little sea salt while cooking and add more oil as necessary. When finished, leave them in a plate to cool
2. Boil 4 quarts of water in a large pot, salt it when it reach rolling boil (about 4 tsp of salt for 4 quarts of water). Add in the linguine, stir a little and wait for it to reach another rolling boil, cook for additional ~ 7 minutes from there on. Add 1 cup cold water to stop the cooking process and pour into a colander to carefully drain the pasta
3. In a lightly oiled pan, add in dried chilies and smashed garlic, cook the smashed garlic until brown then discard
4. Add chopped tomatoes and a little salt, stir occasionally, cook until it becomes sauce-like but not dry, add in slightly cooled pasta
5. Cut the cooled eggplants into narrow strips, bring them into the saucepan with tomatoes and pasta, add salt, freshly grinded black pepper  and basil, (shrimp, too, prepared separately) toss well
6. Bon appétit!

Serving suggestions: white wine, bread, salad …

 

NOTES: READ manufacturer’s instruction on how to cook the pasta, time might vary. I don’t know if it was the Trader Joe’s linguine, or I followed instruction this time , but the linguine came out just perfect, with the right amount of chewiness. Be extra careful when cooking the eggplant in hot oil, I burned one of my fingertips… If you decide to add some shrimps, stir fry them  separately with some garlic and sea salt, then mix them with the pasta at the very end. Watch out for the color of the shrimp, when it loses its transparency, turn off the heat right away, it will continue to cook a little longer in the pan, you do not want your shrimps to be overdone. It was a very good meal …. O and yeah… I forgot to add basil leaves… after going through the trouble of getting a basil plant, next time!!!!