Braised Short Ribs with Orange Tarragon Cream

Note:  

Amazing!  In the Babble food blog voting you all have moved me from #197 to #27.  We are in the last weeks of voting.  If you enjoy "Snippets" will you   Click here or on the side link to the right.

 Thank You!

What I hope for the New Year ~ 2012?

Health.

Early Morning Walk at Sunrise

Quiet Moments of Reflection.

Patience.

Compassion.

Early Morning Walk at Sunrise

Acceptance.

Understanding.

Continued Discovery...

...always continued discovery

But...what I see in the world

as I grow wiser

...not older...just wiser

...is the intolerance of mankind for one another.

I question why, we as a world of humans

insist on compartmentalizing ourselves.

Alienate others based on appearances, culture, 

history, and religion.

Don't ask me who I pray to...

Don't ask me on what page directs my decisions

...or those of others.

Watch the behaviors of others.

Don't ask what book do they carry.

Don't judge how many times they profess a particular faith.

Are they kind?  Are they just?

Or, is this behavior confined only to a select few.

This beautiful land that we live in called America

is a land that has welcomed...

still welcomes...

and will welcome all those who need freedom.

Freedom of religion.

Freedom of speech.

Freedom from poverty.

Freedom from intolerance.

That is what we represent in this country.

That is what we should represent in this country.

Raising teenagers is a very defining stage.

For parents as well as teens.

Many  tough 'life' questions are openly discussed.

Religion. Politics, Cultures, History.

Cooking and creating meals in the kitchen has encouraged 

a multitude of cultural discoveries for our family.

Our quest continues.

But it is a good and important quest.

Conversations ensue about people, tolerances, differences, religions, marriages, morals...values

One thing for sure is that we all enjoy good food, shared family times, soft words, kind gestures.

The world of food blogging is often like 

a mirror into the soul of humanity.  

It reflects itself in shared holidays

Christmas

Hannukah

Kwansaa

Chinese New Year

Diwali

...and so many others

Look around you.  Look all around you.

We are not defined by a litany of ideological structures 

that bind us to a rigid code.

We don't know the "whys", the "what ifs", and the "maybes".

What we do know is...

It's important to open a door for someone else.

It's kind to smile at someone who walks by.

It's not important to always be first and foremost.

It's not important to care for your own and not the rest.

Why?

We don't know why.

We just...know.

As I move into the year 2012

I will usher in a renewed personal quest for 

tolerance

acceptance

kindness

compassion

and 

understanding

Will you?

Will all of you?

Regardless of who you are in this world?

Or, what faith you most subscribe?

Or, what skin color you possess?

Or, what ideology you most profess?

I hope so.  I really do.

Because sometimes, all there is

...is hope.

Happy New Year

to all of you...

Braised Short Ribs with Orange-Tarragon Cream

2 tablespoons olive oil

3 1/2 lb (1.75kg) bone-in short ribs

Kosher salt and freshly ground pepper

1/2 teaspoon fennel seeds, crushed

4 tablespoons (1 oz/30g) all-purpose flour

2 oz (60 g) thick-sliced pancetta (or bacon), cut into strips

1 large white or yellow onion, finely chopped

1 carrot, peeled and finely chopped

6 cloves garlic, smashed with the side of a heavy knife

1 tablespoon red wine vinegar

2 1/2 cups (20 fl oz/625 ml) fruity red wine, such as Zinfandel

2 fresh thyme sprigs

2 bay leaves

2/3 cup (5 oz/155 g) canned crushed tomatoes (I roasted some)

1 3/4 cups (14 fl oz/430ml) reduced-sodium beef broth

1 teaspoon minced fresh tarragon

Grated zest of 1 orange

1/4 cup (2oz/60g) creme fraiche

Place a large Dutch oven or other heavy ovenproof pot over medium-high heat and add the oil.  Season the ribs generously on all sides with salt and pepper.  Dust with the fennel seeds and 2 tablespoons of the flour, shaking off the excess.  When the oil is shimmering, add half of the ribs and sear until golden brown on all sides, about 10 minutes.  Transfer to a platter and repeat with the remaining ribs.

Preheat oven to 300˚F (150˚C)

Pour off most of the fat from the pot, leaving a thin film.  Reduce the heat to medium and add the pancetta, onion, carrot, and garlic.  Cook, stirring occasionally, until the vegetables have begun to brown, about 6 minutes.  

Sprinkle in the remaining 2 tablespoons flour, then stir and scrape the mixture constantly, until the flour is golden brown, about 2 minutes.  If necessary, adjust the heat so the flour doesn't scorch.  

Stir in the vinegar and 1/2 cup (4 fl oz/125ml) of the wine and deglaze the pot, stirring to scrape up browned bits from the bottom of the pot.

Add the remaining wine, bring to a brisk simmer, and cook until the wine has reduced by about half, 8-10 min.

Add the thyme, bay leaves, tomatoes, broth, 1/2 teaspoon salt and plenty of pepper.  

Return the ribs to the pot, cover, and transfer to the oven.  Cook until the meat is falling off the bones, turning the ribs about once an hour, about 3 1/2 hours.  Transfer the ribs to a platter.

Strain the braising liquid and vegetables through a fine-mesh sieve placed over a large heatproof bowl, scraping the vegetables back and forth to extract as much liquid as possible.  Discard the solids.

Let the liquid stand for 3-4 minutes, then skim off the fat from the top, if desired.  Pour in the braising liquid to the pot, bring to a simmer over medium high heat, and cook until slightly reduced, about 5 minutes.

Return the meat to the pot and heat until warmed through, about 5 minutes.

Meanwhile, in a small bowl, stir together the tarragon, orange zest, and creme fraiche.  Taste the braising liquid and adjust the seasonings.  Serve at once, topped with the orange-tarragon cream.

Roasted Brussel Sprouts with Cranberries and Balsamic Vinegar

Note:  

Amazing!  In the Babble food blog voting you all have moved me from #197 to #27.  We are in the last weeks of voting.  If you enjoy "Snippets" will you   Click here or on the side link to the right.

 Thank You!

Honestly, I'm craving anything green right now.  The holiday indulgences are marvelous but they can only leave one feeling sluggish, sugar saturated,  and downright unhealthy.

The last of the fall season is making its way through Texas and we finally link arms with the rest of the country and usher in the winter season.  


It's time for healthy soups and all sort of vegetable dishes to counteract the abundance of sugary sweets enjoyed in December.


Roasted Brussel Sprouts are one of my favorite vegetables.  I can't say, however, that their flavor is shared by three other members of this family (I'll leave off their names...for benevolence sake...you know)

I was popping around the blog world during the holidays and I couldn't help begin drooling when I landed on Pioneer Woman's "Roasted Brussel Sprouts with Balsamic Vinaigrette and Dried Cranberries"


Darn it.  I really like brussel sprouts but I can't win acceptance of them as a frequent side dish  when the odds are 1:3 in our house.  


I suspected that this recipe might add just enough sprout camouflage to tilt the scales, to bet the odds...to tickle their fancy.

It worked.  Score!  Yessssss!  I wonnnn!  


I mean, not that there was a competition or anything but the ratio of like:dislike factor see-sawed over in my favor.  {Insert victory dance}

Thank you Pioneer Woman...

I used this recipe as a side dish for my Christmas menu and I thought it paired so well with the Beef Wellington and potatoes.

The wonderful earthiness of the brussel sprouts paired with the sweet and tanginess of the balsamic reduction and the pop of the dried cranberries was the right combination to declare side dish victory!


Roasted Brussel Sprouts with Balsamic Vinaigrette Reduction and Dried Cranberries
(adapted from Pioneer Woman's blog)

• 1 1/2 pounds Brussels Sprouts
• 1/4 cup Olive Oil
• Salt And Pepper
• 1/2 cup Balsamic Vinegar
• 1/4 cup Sugar
• 1/2 cup Dried Cranberries

Trim/clean Brussels sprouts, then cut them in half if desired (or you can leave them whole). Arrange on a baking sheet and toss with olive oil. Sprinkle with plenty of salt and pepper and roast at 375˚F degrees for 25 to 30 minutes, or until brown.

Combine balsamic vinegar and sugar in a saucepan. Bring to a boil, then reduce heat to medium-low and reduce until very thick, about 15 to 20 minutes.

Drizzle the balsamic reduction over the roasted sprouts, then sprinkle on dried cranberries. Toss and serve immediately.

Beef Wellington for a very Merry Christmas

Note:  

Amazing!  In the Babble food blog voting you all have moved me from #197 to #27.  We are in the last weeks of voting.  If you enjoy "Snippets" will you   Click here or on the side link to the right.

 Thank You!

From our family to your family, we wish all of you a very merry holiday time this month.  We are spending a few weeks slowing down, reading, watching movies, and relaxing.


We have also been spending the past week hoping anxiously for a healthy outcome of our new little nephew, Luca.

Luca is our new little nephew.  He was born December 14.  He  had a fair amount of trouble at birth and his heart stopped for a bit of time during delivery.  He has been struggling to gain a strong foothold in this world.  

My sister is a pillar of strength.  Her sweet husband is a rock by her side.  Their strength has been sorely tested this week as they await the outcome of little Luca's progress.  

It is at times like this that we stop cold in our tracks.  We throw irony against ceremony.  This is a time of gaiety, indulgence, and celebrations.  All the cinnamon rolls in the world are simply forgotten when a little life struggles to start the beginnings of childhood with his wonderful parents.

We had a Christmas holiday here at our house filled with love, relaxation, and contemplation.  Contemplation for the wonderment of each little heartbeat that is so vital for the beginnings of all of our lives.  

Luca is undoubtedly a little fighter.  With a father who is an avid rock climber and a mother who performs as a dancer in 'aerial' ballets (aerial...mind you, as in she flies through the air suspended by wires!)

My sister, her husband, and many other family members are out in Oregon, at the hospital,  holding him tight, rocking him comfortingly, whispering little lovies in his ear.  

He has turned a corner recently.  His eyes are opening.  He is looking around.  Signs that the wonder and incredulity of the physical body to heal itself  are promising a hopeful future.

Whatever the future will hold for this little guy, he will be loved.  You betcha, he will be loved.  He had the great fortune to be born into the arms of capable and loving parents.  They are both fighters and Luca will have nothing but support.

The gift that comes from trying to find the positive in the news that a little life is struggling mightily is a timely one.  As a family with teens who squabble and bicker over life's unimportant details.  As parents who lay down expectations and poke and prod their teens towards perceived success...

...little baby Luca has already touched the lives of everyone who cares for him.  Squabbles are forgotten.  Petty disagreements are cast aside.  Nothing compares to the good fortune of health and happiness.

The day's 'indulgences' require much napping

We'll all continue celebrating the wonder of birth, and heartbeats, and healing, and life.  Compassion meets celebration as good food, holiday gifts, and multitudes of indulgences easily slide into proper perspective.


Have a wonderful and relaxing break with your loved ones.  Squeeze them tight, focus on the here and now, and let the future bring its challenges for all of us to work together to bear.

Beef Wellington and Sauteed Mushrooms wrapped in Pastry with Marsala Wine Sauce


3/4 pound mushrooms, quartered (I used button, shitake, and oyster)
Butter flavored cooking spray (or butter)
1/4 cup chopped shallot
2 cloves garlic, minced
2 teaspoons all-purpose flour
1/2 teaspoon dried whole marjoram
1/8 teaspoon pepper
1 (10 1/2 ounce) can beef consommé, divided
2.5 pounds of beef tenderloin
1 1/2 teaspoons  Worcestershire sauce
6 sheets frozen phyllo pastry, thawed
1/2 cup sweet Marsala wine
1 tablespoon plus 1 1/2 teaspoons cornstarch


Position knife blade in food processor bowl, add mushroom, and process until finely chopped.


Coat a large skillet with cooking spray (or olive oil);  place over medium-high heat until hot.  Add mushrooms, shallot, and garlic;  sauté 2 minutes or until tender.


Stir in flour, marjoram, and pepper.  Gradually add 1/4 cup (not the entire can!) consommé;  stir well.  Cook 5 minutes or until liquid evaporates, stirring constantly (Mixture will be thick).  Remove from heat and set aside.


Coat a large skillet with cooking spray (or olive oil), and place over medium-high heat until hot.  Add sirloin and cook several minutes on all sides until the meat is browned and caramelized.  


Place roast in oven at 400˚ for 20 minutes  to cook more of the inside (check repeatedly with an instant read thermometer and remove meat at @100˚)


Place sirloin on a rack coated with cooking spray;  place rack on a broiler pan.


Drizzle 1/4 teaspoon Worcestershire sauce over entire sirloin. 


Unroll pastry sheets and lay out flat on a large surface.  Spoon mushroom mixture all over the top layer of the stack of pastry sheets.


Take sirloin and lay it on top of the mushroom mixture.  (Cut several strips off of the end of the pastry sheets and set aside to be used as garnish) Carefully begin wrapping the pastry sheets around the sirloin until you have formed a log.  Spray cooking spray inbetween some of the layers of fillo dough. Flip the entire sirloin over so the seam is on the bottom.  Tuck the ends of the pastry underneath the meat.


Crumple the portion of pastry sheet  dough that you snipped off the sheets of filo.  Lightly spray them with cooking spray.  Crumple them onto the top of the meat for decoration. (Refer to photo)


Bake roast in oven at 425˚F for 15 minutes or until desired degree of doneness (medium rare is @ 120˚).  Remember to leave some time for the meat to cook more after you remove it from the oven.  


Sauce:


Combine remaining consommé, wine, and cornstarch in a small saucepan;  stir well.  Bring to a boil, and cook 1 minute, stirring constantly (do not stop stirring or it will be lumpy!).  Add salt and pepper to taste and serve with slices of Beef Wellington.    




Sinful Cinnamon Rolls:

Ingredients


3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened
1/2 cup raisins (optional)

Directions


Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture.(Snippet's Note:  Be sure that the butter isn't too soft. It will drizzle and ooze off of the dough.) Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

Gnocchi alla Romana...a delicious holiday side dish

Note:  

Amazing!  In the Babble food blog voting you all have moved me from #197 to #27.  We are in the last weeks of voting.  If you enjoy "Snippets" will you   Click here or on the side link to the right.

 Thank You!

I have a truly delicious side dish that worked magic in our house.  The main portion of the meal was completely overlooked as this side dish took over all conversation.

This is a wonderful Italian side dish that compliments the blustery wintery days that are blowing all across the U.S.


I was, as usual, drooling over the lovely photographs in the Williams Sonoma catalog when this dish caught my eye.  


Perfect for a cold wintry day side dish...and delicious enough for the holiday Christmas table.

Gnocchi alla Romana 

This is Gnocchi like we've  never tasted before.  I really loved this dish.  The main ingredients are semolina, milk, and parmesan cheese.  Butter is brushed on top to give the soft, melt in your mouth patties a little crispness.

The winds have finally blown into Houston.  I cannot wait to get out the door with Chester for a long gusty walk.  He is quite in his element with these cold breezes and his little 'Papillon' prance is in full tilt.

What display of bravado on our long walks!  Little do all other dogs, that he was trying to impress, know...he typically curls up somewhere super comfy for a good long afternoon snooze.

We even bought...gasp...logs for our fireplace!  We are so excited.  It will be cold enough on Christmas Eve to hear the crackling and popping of a real wood fire.  


Whereas fall has long left much of the U.S., December in Houston is  fall here in full swing.  The leaves are still blowing and swirling.  Flocks of ducks from the North are sweeping in for a respite from their arduous journey.

Blessed rain has been falling for two days now.  It finally feels like the holiday season and not the tropical locale that is the signature climate of this part of the country.

Ever since M. was about three, she has helped me with the holiday table place cards.  First she helped me assemble them but now we collaborate together and it has become more of her holiday task.


We are hooked on the British series  "Downtown Abbey"  and any and all movies of the 'turn of the century'.  We love all of the wax seals they use when sending letters to each other.  We spotted this wax seal idea in Martha Stewart's catalog and decided to use it for our place cards this year.

Back to this Gnocchi alla Romana dish.  I would highly recommend it.  It was a snap to pull together, the aroma was heavenly, and the taste...Delisioso!  Bellisimo!  And all other Italian words that sound as good as these gnocchi taste.

Gnocchi alla Romana
(adapted from the Williams Sonoma catalog)



These tender gnocchi are prepared in the Roman style using semolina flour plus milk, butter, egg yolks and Parmigiano-Reggiano cheese. The dough is cut into disks, then layered in a pan and baked in the oven. 


Ingredients:
5 1/2 cups milk 
2 cups semolina 
2 tsp. kosher salt 
1 1/4 cups grated Parmigiano-Reggiano cheese 
2 egg yolks 
6 Tbs. (3/4 stick) unsalted butter, cut into small cubes, plus 3 Tbs. melted butter 


Directions:
In a 4-quart saucepan over medium-high heat, bring the milk to a simmer. Add the semolina in a thin, steady stream, whisking constantly until incorporated. Reduce the heat to medium-low, add the salt and continue whisking to prevent lumps from forming. Cook, stirring and scraping the bottom and sides of the pan, until the semolina is thick and starts to pull away from the sides of the pan, about 10 minutes. Remove from the heat and stir in 3/4 cup of the cheese, the egg yolks and the 6 Tbs. (3/4 stick) butter until incorporated. 


Spray a 9-by-13-inch pan with nonstick cooking spray, line the bottom with parchment paper and spray again. Pour the semolina mixture into the pan, spreading it evenly and smoothing the top with a rubber spatula. Cover and refrigerate until firm, about 2 hours. 



Preheat an oven to 425°F. Butter a 9-inch French skillet. 


Using a 2 1/2-inch biscuit cutter, cut the gnocchi into rounds. Arrange the gnocchi in the pan so they are overlapping, resembling shingles. Brush the top of the gnocchi with the 3 Tbs. melted butter and sprinkle with the remaining 1/2 cup cheese. Transfer the pan to the oven and bake until the top is golden brown, 30 to 35 minutes. Let rest for 10 minutes, then serve immediately with Roman-style meatballs. Serves 6 to 8.