Braised Short Ribs by Anne Burrell

Really good. Each time I have made this recipe it has been a success. This must be one of those recipes a person just can't "mess up" unless they burn it. Important caveat however: be sure and brown the meat well. As for the vegetables, I have doubled the vegetable amount with no problem in the end result.

*** At the lower temperature, muscle proteins contract and squeeze out water more slowly, which is crucial to keeping the meat moist. But the ribs also needs to be tenderised, which, at this temperature, is done by enzymes (with a tiny bit of help from the tomato paste) that weaken or break down collagen and other proteins. Heating the meat slowly means these enzymes can perform their magic for several hours, effectively aging the meat during cooking. The result is the tender, tasty, unimaginable beef. ****

During the time in the oven... keep the short ribs at least 3/4 covered by adding more water, if needed.

Ingredients for 8 servings

• 6 bone-in short ribs (about 5 3/4 pounds)
• Kosher salt
• Extra-virgin olive oil
• 1 large Spanish onion, cut into 1/2-inch pieces
• 2 ribs celery, cut into 1/2-inch pieces
• 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
• 2 cloves garlic, smashed
• 1 1/2 cups tomato paste
• 2 to 3 cups hearty red wine
• 2 cups water
• 1 bunch fresh thyme, tied with kitchen string
• 2 bay leaves

Directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

Tasting Comments:

Me: Yummy.
Second Opinion: Pat liked them.
Third Opinion: Mrs. Cianciolo indicated she liked them.

Celery Root and Potato Puree by Anne Burrell

This recipe has been made twice. The first time it was absolutely terrific. The second time didn't work out so well.

I'll try and keep up with reviews for each time this dish is made.

Ingredients for 6 servings

• 3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready for use
• Kosher salt
• 1 large celery root, tough outer parts removed, cut into 1-inch cubes
• 1 to 1 1/2 cups heavy cream
• 1 stick cold butter, cut into pats
• Special Equipment: Food mill

Directions

Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough water to cover vegetables by 2 inches and season generously with salt. Bring the water to a boil. When the water has been boiling for about 10 minutes, add the celery root and cook until both vegetables are "fork tender". Strain the celery root and potatoes.

Put the cream in a small saucepan and bring it to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add about 1/4 of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat this process until all of the cream and butter have been incorporated. Taste for seasoning, you will probably have to add salt. Serve in a warm serving bowl immediately or keep warm until ready to use.

Tasting Comments for 1st Creation:

Me: Absolutely fabulous! Yummy and wonderful
Second Opinion: Ditto
Third Opinion:

__________________________________

Tasting Comments for 2nd Creation:

Me: Something isn't right. I used 5 pounds of potatoes to one head of celery root... not so good. The balance created an unwelcomed "taste" rather than a delightful "flavor."

Second Opinion: Oh yuck, what is that funny taste?
Third Opinion:

Ribollita by Ina Garten

This recipe was actually made about two months ago. It was made the only weekend it snowed in Memphis during early months of 2009. For the most part, the recipe was made exactly as listed, with the exception of the cabbage. I included 75% of the head of the savoy cabbage. (I wasn't going to use it for any other purpose and didn't want to waste the cabbage.)

The northern beans call for about a 1/2 pound dried white beans. Unfortunately, I prepared only a 1/2 CUP of dried white beans and had to improvise with some other beans. The northern beans were kept whole while the other beans were pureed and added to the soup as directed.

Also, I found it cheaper to make my own 6 cups of chicken stock. Purchased a whole chicken for less than $5.00 and completed the stock in about two hours. Bonus: chicken for another dish.

Ribollita

Ingredients for 8 servings

nocoupons

• 1/2 pound dried white beans, such as Great Northern or cannellini
• Kosher salt
• 1/4 cup good olive oil, plus extra for serving
• 1/4 pound large diced pancetta or smoked bacon
• 2 cups chopped yellow onions (2 onions)
• 1 cup chopped carrots (3 carrots)
• 1 cup chopped celery (3 stalks)
• 3 tablespoons minced garlic (6 cloves)
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1 (28-ounce) can Italian plum tomatoes in puree, chopped
• 4 cups coarsely chopped or shredded savoy cabbage, optional
• 4 cups coarsely chopped kale
• 1/2 cup chopped fresh basil leaves
• 6 cups chicken stock, preferably homemade
• 4 cups sourdough bread cubes, crusts removed
• 1/2 cup freshly grated Parmesan, for serving

Directions

In a large bowl, cover the beans with cold water by 1-inch and cover with plastic wrap. Allow to soak overnight in the refrigerator.

Drain the beans and place them in a large pot with 8 cups of water, and bring to a boil. Lower the heat and simmer uncovered for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set the beans aside to cool in their liquid.

Meanwhile, heat the oil in a large stockpot. Add the pancetta and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, if using, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.

Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with a steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes.

*** (I prefer not to complete this step involving placing bread IN the soup. Though this helps make the recipe authentic Ribolita, I just have crispy bread on the side.)**** Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning and serve hot in large bowls sprinkled with Parmesan and drizzled with olive oil.

Tasting Comments:

Me: Pretty Good. More expensive than I anticipated. On a cost per serving basis ( 8 servings) it has been cheaper for me to serve steak and potatoes, or short ribs with a side dish. Granted, for this recipe, I practically had to buy every single item. I didn't have any carrots, celery, or onions on hand, or even olive oil.
Second Opinion: Cheese Guru at the local Fresh Market indicated he really liked the soup.
Third Opinion: Received positive reviews from another male taster.