live. eat.

i haven’t been so good at updating recently, so this is a little out of date but still timely as the kind of food you want to eat mid-january;  something that fills the house with delicious aromas and anticipation over a weekend, flavours deepened and infused by concentrating and roasting in a slow oven that warms your kitchen, and a tender yet intense result that fortifies your tummy for a chilly night ahead.  it’s thomas keller’s two day braised shortribs, out of the ad hoc at home cookbook, involving beautifully marbled beef, rich beef stock, an entire bottle of red wine, and copious amounts of aromatic veggies.  the meat is seared, then slow braised and then allowed to cool in the braising liquid overnight, and finally slowly pan and oven-warmed and served with the reduction of its juices.  the sauce alone is a sensation;  smooth and velvety liquid beef with incredible depth and layering of flavour.  i served the ribs with keller’s garlic confit mashed potatoes, roasted asparagus, and a green salad with strong vinaigrette to provide some relief from the incredible richness.  i have more shortrib meat in the freezer, awaiting the same treatment in late january or february;  can’t wait to savour this dish again soon.

i haven’t been so good at updating recently, so this is a little out of date but still timely as the kind of food you want to eat mid-january;  something that fills the house with delicious aromas and anticipation over a weekend, flavours deepened and infused by concentrating and roasting in a slow oven that warms your kitchen, and a tender yet intense result that fortifies your tummy for a chilly night ahead.  it’s thomas keller’s two day braised shortribs, out of the ad hoc at home cookbook, involving beautifully marbled beef, rich beef stock, an entire bottle of red wine, and copious amounts of aromatic veggies.  the meat is seared, then slow braised and then allowed to cool in the braising liquid overnight, and finally slowly pan and oven-warmed and served with the reduction of its juices.  the sauce alone is a sensation;  smooth and velvety liquid beef with incredible depth and layering of flavour.  i served the ribs with keller’s garlic confit mashed potatoes, roasted asparagus, and a green salad with strong vinaigrette to provide some relief from the incredible richness.  i have more shortrib meat in the freezer, awaiting the same treatment in late january or february;  can’t wait to savour this dish again soon.

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