The Short Rib and Skinny of It!

Who says New Years Resolutions have to be about dieting. It's all about moderation and as we gear up for snow skiing and while enjoying this cool weather we think about what makes for a good hearty, winter warmer meal.

We usually opt to cook one large meal on the weekends then just graze all day.

Today we are cooking up short ribs with homemade gnocchi in a wild mushroom, brown butter parmesan sauce.

The short ribs we have made several times before in the pressure cooker using cider but today we are using guiness.

The gnocchi we learned how to make at a cooking school in Rome and have since perfected it! The key is to have all the right tools!

  • Hearty.....

    2 large potatoes, peeled and cut into thick slices
    Freshly grated nutmeg to taste
    2 1/2 cups of flour
    2 cups grated parmesan
    6 egg yolks
    Salt & pepper

    2 tablespoons of olive oil
    8 tablespoons of cold butter
    4 ounces of wild mushrooms like oyster, enoki and shiitake​

  • Comfort.....

    In a large pot of boiling water simmer potatoes over medium heat until fork tender. Pass potatoes through a food mil. On the table, form flour into a mound and fold in cooked potatoes, nutmeg, parmesan cheese, salt and pepper. Form a hole in the center and slowly pour in egg yolks.

    Gently knead the dough, roll it out then cut desired size of gnocchi pieces (about 1 inch). Cook in batches in boiling salted water for 3 to 5 minutes.


  • Nap Time.....

    For the mushroom sauce drizzle the olive oil into the pan then add the cold butter. Cook until the butter turns brown then add the mushrooms. Heat gnocchi in pan without the mushrooms, season to taste then transfer gnocchi to a bowl and pour the brown butter mushroom sauce over it. Finish with the parmesan and parsley.

It's A Wrap and Roll!

Stuff it, roll it and tie it up.  There is nothing prettier than a Christmas stuffed pork tenderloin.

You can use many variations of fillings so make it your own and use what you love.  

Serve along side this precious pork a creamy, dreamy, rosemary potato casserole.  

 

  • The First Steps.....

    Pound out the pork and season with Salt and pepper.
    Saute the mushrooms and onions for the filling.
    Chop fresh sage, garlic and rosemary for a layer of extra flavour.
    Then layer using the pancetta last.

    Roll it up, tie it up and bung it in the oven at 350 degrees for 1 hour and 15 mins, turning the broiler on the last 5 mins to crisp it up!

  • The Ending.....

    Slice your taters with a mandolin for extra thin slices. Saute the onions then add a package of cream cheese. Let that melt then add 1/2 cup of heavy cream and half a cup of milk. Once that is incorporated add a cup of shredded parmesan cheese and bring to a simmer.

    Layer the potatoes then pour the creamy combination over the top. It will seep down into the cracks. Add an extra 1/2 cup of shredded cheese to the top and put in the oven at 350 degrees for 1 hour.

Crustaceans Swimming in Curry

Time to break out the Masala Dabba!  This is the traditional Indian Spice wheel and an essential tool when making curries or any authentic Indian dish.  The most common of spices used are mustard seeds, cumin seeds, turmeric powder, garam masala, ground coriander and chili powder.  

Our wheel came from Chicago's very vibrant Indian and Pakistani district known as Devon Avenue. 

If you ever are lucky enough to wonder down this avenue make sure you shop for a Sari, get a Henna tattoo, visit a Sikh Temple and dine on Indian appetizers and Pakistani BBQ.  I highly recommend the Spice of Life Tour!

  • The littles ones...

    4 Lobster tails
    1 Pound of Shrimp
    2 tablespoons of grated Ginger
    4 garlic cloves minced
    2 small Diced Red Onions
    10 springs of Thyme
    1 handful of fresh cilantro
    1 cup of Baby Spinach
    1 sliced Orange Bell Pepper
    1 can of Garbanzo Beans
    1 can Coconut Milk
    2 cups of Chicken Broth
    1 can of Diced Tomatoes

  • Into the pot!

    In a large pot sweat down onions and bell pepper until mushy. Add garlic and ginger and simmer together for 10 mins then still in the spices.

    Add the broth and coconut milk. Once combined add the tomatoes, garbanzo beans and baby spinach. Simmer on low heat for 30 mins.

    Lastly add your lobster and shrimp until pink and perfectly cooked!

    Serve over jasmine rice.

The Root of All EVIL...........LY Good things!

Red Wine Braised Pot Roast with plenty of Root Vegetables. This recipe is for anyone who loves wine as that is the only liquid required for this dish. Pick something that is rich, bold and fruity.

Serve a spicy side dish like festive pickled onions and put a little eggnog in your taters for some holiday flare!

One bottle of good quality red wine for the pot and one bottle for you!

2 1/2 lbs of chuck roast

3 large carrots peeled and cut

3 parsnips peeled and cut

2 leeks, white parts only

2 turnips

4 tablespoons of butter

1 teaspoon of white balsamic vinegar

1 bay leaf

1 tablespoon of salt, pepper and sugar

4 yukon potatoes

1 sweet onion chopped

1/2 a red onion

Chopped parsley for garnish and a drizzle of olive oil for the finishing touch

  • Make the Roast​

    Season the meat then dredge in the flour. Working in batches sear the meat over moderate heat until browned all over, 5 mins per batch. Add all the vegetables to the pot and cook over moderate heat for 5 minutes. Return the meat and juices to the pot, add your wine and bring to a boil. Cover and cook over low heat for 2 hours or until meat is fork tender. Stir in the butter, vinegar, salt and pepper.

  • Make the Pickled red onions

    This side dish adds that extra holiday spice. Pack the sliced onions into a bowl. In a saucepan combine, vinegar, bay leaf, sugar, salt, peppercorns and 1 1/2 cups of water and bring to a boil until the sugar is dissolved. Pour the brine over the onions and let cool, then drain.

  • Make the Taters

    Feeling festive we added eggnog to the taters along with the cream. Bring the potatoes with a pinch of salt to boil and cook until fork tender, about 45 minutes. Drain then add garlic and herb butter, salt, pepper, heavy cream and a good swig of eggnog to the potatoes. Stir and serve under the roast with a drizzle of olive oil and parsley for garnish.