Thursday, January 6, 2011

Short ribs and other New Years Eve kitchen fun

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I really had a hard time deciding what to make for New Years Eve. Last year we made Cassoulet from a Paula Wolfert recipe. This year we didn't feel like putting that much work into it. The cassoulet took us a week and we made the sausage and duck leg confit ourselves. So, after wading through cookbooks we decided on another Paula Wolfert recipe from her book The Slow Mediterranean Kitchen: Recipes for the Passionate Cook. Can't go wrong with her stuff. She is amazing.

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So we decided on Beef Short Ribs Simmered in Red Wine with Fennel, Black Olives, and Anchovies. It did not disappoint this. Along with that we made a fennel salad and some saffron rice. Perfect. We scored some great short ribs at our favorite Brazillian market "Silva's".

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The beauty of this dish is that most the work is done the day before. That means the day of the party we could clean house and make the other stuff.

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I got my party hat on early (yes, I borrowed it from the dog that was wearing it in my previous post) so that I could get in the mood.

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Dr. Food made lemon sorbet and I made lemon marscapone whoopie pies for dessert.

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Here is what our table looked like.

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Oh and this is the fennel salad that I didn't really get a picture of.

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The next morning looked something like this

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That is load number 2 of dishes.

Ok so my favorite thing was the salad. That doesn't mean that I didn't like the short ribs it means I am more of a vegetable type person that a meat type person. Shut up! I know you don't believe me because of the stuff I post on this blog but that is all because of the bad influence of Dr. Meat....I mean Dr. Food. He is a Texan for cryin out loud. It isn't MY fault.

Fennel Salad
adapted from "Fish Without a Doubt"

1 fennel bulb, trimmed and sliced on mandoline
1/2 red onion
juice of 1/2 lemon
2 Tbl olive oil (use good stuff)
salt and pepper
a glug of white truffle oil (about 1 1/2 tsp)
1/4 C freshly grated Parmesan

Slice fennel and red onion on mandoline. Season with salt and pepper. Mix together olive oil, truffle oil and lemon juice. Poor on fennel and then sprinkle on parmesan. Toss and add more salt and pepper as needed.

15 comments:

  1. Those ribs are finger lickin' good. Love the party hat!

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  2. I love making beef short ribs~throw them in the oven and forget about it. :) Love those kinds of recipes. Hey the whoopie pies, the filling was lemon marscapone, what was the cookie? Whoopie pies are my favorite.

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  3. Paige, the cookies are vanilla.

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  4. I love those heavy connective tissue meats. and anything slow roasted is just the bee's knees!

    Happy new year to you and the DR

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  5. @ Paige...the "cookie"? Thats the cake part of the Whoopie Pie..no??? @Janis!! I love reading your blog when I am so tired I can neither network nor write a second longer! You always make me laugh and enjoy the read! We have to get together when I come up for 4th of July! We have a clamboil! LOL.. Thanks so much for the laughs and the food porn! Love it!

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  6. That fennel salad does sound good, and you have just reminded me that I want to make saffron rice tonight. (So much for my Atkins diet.) And listen - you have to make the mushroom soup and join French Fridays!! It's fun!

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  7. How much effort is in a meal is so relative. Us foodies will still go nuts even when we are taking it easy!

    Your kitchen looks familiar. Mine after our New Years Day brunch was trashed. So was I !

    Jason

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  8. Are you perhaps:

    The Happy New Year Queen?

    orrr

    The Statute of Liberty?

    Either way, this dish is heavenly!

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  9. have not had short ribs in a while, thanks for reminding me... your kitchen looks like mine, most everyday - thanks for stopping by, hope you do try the buttermilk flattened chicken, it was super moist and soooo tasty... best of the New Year to you - Drick

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  10. Wow....those look good! I love the Winter for making dishes that simmer all day. Mmmmmmmmm, I'm drooling.

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  11. I adore fresh fennel salad. Of course, I adore cooked fennel too. I also tend to hyperventilate when braising short ribs because the smell while they're cooking is so, so wonderful. Yours look delicious.

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  12. Oh Janis..love those short ribs..it's something I never do and every time I see them I want them.I love your kitchen and that stove..I would love to come cook with you there I'd bring my tiara.

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  13. Oh Janis..love those short ribs..it's something I never do and every time I see them I want them.I love your kitchen and that stove..I would love to come cook with you there I'd bring my tiara.

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  14. have not had short ribs in a while, thanks for reminding me... your kitchen looks like mine, most everyday - thanks for stopping by, hope you do try the buttermilk flattened chicken, it was super moist and soooo tasty... best of the New Year to you - Drick

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  15. @ Paige...the "cookie"? Thats the cake part of the Whoopie Pie..no??? @Janis!! I love reading your blog when I am so tired I can neither network nor write a second longer! You always make me laugh and enjoy the read! We have to get together when I come up for 4th of July! We have a clamboil! LOL.. Thanks so much for the laughs and the food porn! Love it!

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