Cooking Hussy


Braised Short Ribs February 2, 2010

Filed under: Misc. — cookinghussy @ 10:16 pm

This was one of those recipes that I just wouldn’t shut up about. We’d go to a party, I’d have a few drinks and BAM, I’d be telling someone about how I was going to have them over for some braised short ribs because I found this recipe that looks amazing! Smitten Kitchen of course.

By the time I finally got around to actually making this dinner, I’d created an 8 person dinner party. Luckily my friends are awesome and they all pitched in with drinks, appetizers, vegetables and dessert, leaving this fall apart beautiful meat and creamy polenta for me to make. I sent Chris to Gene’s Sausage Shop to pick up a whopping 12 short rips at around 14-16 ounces a piece. Apparently the people at the counter couldn’t stop telling Chris how beautiful the meat was and how much he was going to enjoy it. It was true.

12 beef short ribs, about 14 to 16 ounces each (ask for 3 bone center-cut)
2 tablespoon plus 1 teaspoon thyme leaves, and 4 whole sprigs thyme
2 tablespoon freshly cracked black pepper
1/2 cup extra-virgin olive oil
1 cup diced onion
2/3 cup diced carrot
2/3 cup diced celery
4 bay leaves
4 tablespoons balsamic vinegar
2 1/2 cups port
4  cups hearty red wine
8 cups beef or veal stock
8 sprigs flat-leaf parsley
Kosher salt and freshly ground black pepper

Season the short ribs with 1 tablespoon thyme and the cracked black pepper. use your hands to coat the meat well. Cover, and refrigerate overnight. (I didn’t do this but it still turned out fine.)

Take the short ribs out of the refrigerator an hour before cooking, to come to room temperature. After 30 minutes, season them generously on all sides with salt.

When you take the ribs out of the refrigerator, preheat the oven to 325 degrees F.

When it’s time to cook the short ribs, heat a large Dutch oven over high heat for 3 minutes. Pour in 3 tablespoons olive oil (I had to use two pans, so 3 T. in each), and wait a minute or two, until the pan is very hot and almost smoking. Place the short ribs in the pan, and sear until they are nicely browned on all three meaty sides. Depending on the size of your pan, you might have to sear the meat in batches. Do not crowd the meat or get lazy or rushed at this step; it will take at least 15 minutes. [I find this takes closer to 45 minutes if you’re really thorough. Be thorough! sk] When the ribs are nicely browned, transfer them to a plate to rest.

Turn the heat down to medium, and add the onion, carrot, celery, thyme springs, and bay leaves. Stir with a wooden spoon, scraping up all the crusty bits in the pan. Cook 6 to 8 minutes, until the vegetables just begin to caramelize. Add the balsamic vinegar, port, and red wine. Turn the heat up to high, and reduce the liquid by half.

Add the stock and bring to a boil. Arrange ribs in the pot, lieing flat, bones standing up, in one layer. [If you used a saute pan for previous steps, transfer the ribs to a braising pan at this point.] Scrape any vegetables that have fallen on the ribs back into the liquid. The stock mixture should almost cover the ribs. Tuck the parsley sprigs in and around the meat. Cover tightly with aluminum foil and a tight-fitting lid if you have one. Braise in the oven for about 3 hours. (I had to use a large, oven safe soup pot and the inside pot from my crockpot to fit all the meat, but it worked!)

To check the meat for doneness, remove the lid and foil, being careful of the escaping steam, and piece a short rib with a paring knife. When the meat is done, it will yield easily to a knife. Taste a piece if you are not sure. [If you would like to cook these a day ahead, this is where you can pause. The next day, you can remove the fat easily from the pot — it will have solidified at the top — bring these back to a simmer on the stove or in an oven, and continue. sk] (If you look at the top picture, you will see how much FAT comes to the time. I cooked the ribs the night before and was glad when I saw all the fat at the top. Much easier to skim that way.)

Let the ribs rest 10 minutes in their juices, and then transfer them to a baking sheet.

Turn the oven up to 400 degrees F.

Place the short ribs in the oven for 10 to 15 minutes to brown.

Strain the broth into a saucepan, pressing down on the vegetables with a ladle to extract all the juices. Skim the fat from the sauce (if you made these the day before, you will have already skimmed them) and, if the broth seems thin, reduce it over medium-high heat to thicken slightly. Taste for seasoning.

Horseradish Cream

3/4 cup créme fraîche
1 tablespoon prepared horseradish
Kosher salt and freshly ground black pepper

Combine the créme fraîche and horseradish in a small bowl. Season with 1/4 teaspoon salt and pepper. Taste for balance and seasoning.

Servings: 8 generous servings and leftovers

Notes: This is just pure wintertime decadence. Your house will smell amazing and your friends will love you.


Roasted, Stuffed and Baked Poblano Peppers November 14, 2009

Filed under: Misc. — cookinghussy @ 5:00 pm

Baked Poblanos 1

I made these roasted, stuff poblanos several weeks ago. I *thought* I saved a link to the base recipe I used as a starter, but I failed! I can tell you what I remember though and post some links of some similar recipes to go from.

Baked Poblanos 2

Start by roasting 5-6 poblano peppers. I do this on the gas burners, roasting each until the skin is black. Then toss them all in a bowl and cover with plastic wrap to basically steam the skins off. Gently peel the charred skin off and cut out the center and seeds. Set these aside. Then make the stuffing. I know sauted a can of black beans, onions, garlic, some leftover shredded chicken and spices (cayenne and cumin for sure). Stuff each pepper with the sauted mixture and cover with some shredded cheese. Bake for 20 minutes or so in a dish. I served mine on a bed of spinach topped with fresh salsa, cilantro and tomatoes. This recipe looks pretty good too!

Baked Poblanos 3


Potato and Green Bean Salad September 4, 2009

Filed under: Misc. — cookinghussy @ 7:41 am

Potato Green Bean Salad

I adjusted this recipe just a bit as I didn’t have any arugula around and I ended up burning two rounds of walnuts so switched to pine nuts. Another gem from smitten kitchen.

  • 1 ounce walnuts/pine nuts (about 1/3cup)
  • 1 1/2 pounds fingerling potatoes, cut crosswise into 1/2-inch-thick rounds
  • 6 ounces haricots, verts, or other green beans, trimmed and cut into 2-inch segments
  • 2 tablespoons white wine or other mild vinegar
  • 2 tablespoons plain yogurt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 2 tablespoons walnut oil
  • 3 ounces baby arugula (or sliced up napa cabbage, which is what I used)

Preheat oven to 375°. Place walnuts (pine nuts) on a rimmed baking sheet and toast in oven until fragrant, about 8 minutes. Let cool slightly, then coarsely chop and set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.

Prepare an ice-water bath; set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer to ice-water bath to stop the cooking. Drain.

Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified. Set dressing aside.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts; toss to coat.


Black Bean and Feta Tacos August 25, 2009

Filed under: Misc. — cookinghussy @ 4:32 pm

Black Bean and Feta Tacos

I made this (from Smitten Kitchen)! It was good and fast and vegetarian. The side of green beans, sauted with a little olive oil and red pepper flakes, was a perfect match. The meal was a bit spicy, but in a good way! I followed the recipe exactly, except for the homemade tortillas. Enjoy!


Iced Latte July 23, 2009

Filed under: Misc. — cookinghussy @ 9:10 pm

Ice Latte Drip

Oooo! Coffee! I drink it every morning and in the summer I hate having to drink the hot brewed coffee. I borrowed my sister-in-law’s brother‘s Toddy Coffee Maker. I drank amazing iced lattes all week! This thing makes super condensed cold-brewed coffee that I then just mixed with ice and milk and BAM. Iced latte that didn’t cost $4!

Ice Latte


Curried Sweet Potato and Lentils July 22, 2009

Filed under: Misc. — cookinghussy @ 6:30 pm

Curried Sweet Potato and Lentil Pan

So I made this dish. It has sweet potatoes and lentils, that I know. Definitely a lot of spices too… I cooked this weeks ago people. I used this recipe! You should save this and make it this fall, or maybe on some bizarrely cold summer evening.  That’s all I’ve got. I’m not even posting the recipe (beyond the link) because I have no idea how I changed it. Oops!


Mahi Mahi with Pesto June 26, 2009

Filed under: Main Dish,Misc. — cookinghussy @ 4:27 pm

Pesto Mahi Mahi

I’ve made many kinds of pesto before, always with whatever herb or green I’ve got on hand. Broccoli (after a quick parboil), parsley, basil, spinach, it doesn’t really matter to me. As long as it’s got a bit of parmesan, a hand full of walnuts or pine nuts, and a healthy glug or two of olive oil, it’s perfect.

Pesto Mahi Mahi 2

I found a bag of mixed greens in the fridge, just on the verge of being too old. Into the food processor they went, along with some nicely toasted pine nuts. It made for the perfect topping for some Trader Joe’s Mahi Mahi. Served with a bit of broccoli and we had a very delicious and pretty healthy meal. I found the original recipe that I modified here.

Pesto Mahi Mahi 3

  • 1 T. paprika
  • 1 t. ground cumin
  • 1 t. brown sugar
  • 1/2 t. cayenne powder
  • 1/2 t. salt
  • 1/2 t. black pepper

Mix these together in a small bowl to us as a rub for the fish.

  • 1 red bell pepper
  • 1 clove garlic, chopped
  • 2 T. toasted pine nuts
  • 1.5 C. saute greens
  • 2 T. grated Parmesan
  • 1/4 C. olive oil
  • salt and pepper
  • 2 pieced of Mahi Mahi and a bit of oil

1. Combine all the ingredients for the rub and set aside.

2. Roast the red pepper underneath the broiler (or on a gas burner) for a few minutes on each side until blackened all over. Wrap up in a plastic bag and let steam for 15 minutes. Then remove the skin, stem, and seeds. Chop haphazardly into 1-inch pieces and then toss in a food processor along with the garlic, pine nuts, and greens. Process until smooth. Then, with the motor running, drizzle in the olive oil. When all of it is incorporated, turn the processor off and stir in the Parmesan. Season with salt and pepper

3. Preheat the grill pan. Rub each fillet 1/2 teaspoon of the olive oil. Sprinkle a tablespoon of the rub onto each side of the fillet. Grill fish for about 2-3 minutes per side. Serve with the pesto.

Notes: A nice change for us as we normally have fish with some sort of soy sauce base. Pesto is perfect for using up summertime greens too.

Servings: 2 main entrees