Thursday, January 6, 2011
Short ribs and other New Years Eve kitchen fun
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.
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".
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.
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.
Dr. Food made lemon sorbet and I made lemon marscapone whoopie pies for dessert.
Here is what our table looked like.
Oh and this is the fennel salad that I didn't really get a picture of.
The next morning looked something like this
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.
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.