Tag Archives: recipe

Beef Short Ribs OR Why Don’t I Have a Proper Dutch Oven?

14 Oct

Yesterday I decided I needed to make short ribs.  This may have something to do with the fact that I had boneless beef short ribs at a work function on Thursday night and I just needed to get a better fix.

Off we went to the grocery and also to Home Goods, where I picked out an amazing cast iron Dutch oven by Staub and immediately put it back because a) I can’t lift it with my bum shoulder and b) my pocketbook couldn’t lift the $180 (discounted!) price tag.  But it was beautiful.  I’m still coveting it.

Back to the recipe, which I made in my completely crappy, far-too-thin aluminum Dutch oven.  Did I mention that I need a proper Dutch oven?  I suppose you could do this in a slow cooker, but I have to say that I think the oven is more effective for this sort of thing.


  • 12 beef short ribs
  • 1/4 cup flour, mixed with 1 T brown sugar, salt and pepper
  • 2 T olive oil
  • 1/2 fennel bulb, core removed to be eaten while you cook, roughly chopped
  • 1 leek, cleaned and roughly chopped
  • 1 medium yellow onion, diced
  • 1 large shallot, diced
  • 1# package of baby-cut carrots
  • 6 stems of celery, diced
  • 3 cloves garlic, minced
  • 1 bottle red wine
  • 1 small can tomato paste
  • 2 fresh rosemary sprigs and 2 fresh thyme sprigs, tied with kitchen twine
  • 1 quart beef stock

Preheat oven to 300F.

Coat the short ribs with the flour and brown sugar mixture and brown in olive oil in the Dutch oven.  Reserve any remaining flour for later.  Remove from pan.

Add the vegetables and saute until softened.

Deglaze with entire bottle of red wine.

Add beef stock, tomato paste and herbs.

Cover and bake for 2 to 2 1/2 hours.

Place Dutch oven on stove top on medium heat.  Skim off fat.  Beat some of liquid into remaining flour and add slurry back to the pot.  Cook until slightly thickened.  Serve with some crusty bread, mashed potatoes or noodles of some sort and another bottle of wine.

Sigh deeply.

Mango and Tomato Salad

7 Oct

We’re in the last gasp of the good tomatoes, and the weather is getting colder, so this is a bit out of season, but worth a post anyway. Of course I got my wonderful produce from Daisy Mae’s Market in Cincinnati’s historic Findlay Market

2 tomatoes
1 mango
fresh basil, cut in very thin strips (chiffonade)
balsamic vinegar – quality counts!
cracked black pepper

Slice the tomatoes and the mango. Arrange in alternating pattern, drizzle with balsamic vinegar, top with basil and pepper.

NOTE: To slice the mango easily, remember that the pit is shaped similarly to the fruit. That is, a mango is a sort of egg-shape that is flattened on two sides, and the pit is also flat on two sides, following the contour of the fruit. Here’s a link to a good video on www.mango.org.

Bok Choy, Tequila and Escargots

31 May

I did not accidentally ingest any slugs.  That’s the disclaimer.

I got a huge bok choy from my produce vendor, fresh from a farm in the next state over.  Why?  Because I ordered a bok choy.  I expected a big one, I just didn’t realize how big it would be.  I put it in the refrigerator and left it there for several days.  What to do with the enormous bok choy?  There are only two of us.  I looked up bok choy on Epicurious.com.  All the recipes are for Shanghai bok choy (green stem bok choy or baby bok choy) and while they could be adapted for a huge bok choy, it seemed like too much trouble.  I searched blogs for bok choy recipes.  I still had an enormous bok choy in my fridge.

Finally, I had to do something, so I pulled it out.  There was a slug on it.  Okay.  I’m a grown up, I threw that leaf away.  It was on the outside anyway.  I started to peel back the layers.  Another slug.  Ugh.  Are the slugs dead or just tired from being in the cold?  I started to freak out.  They’re just escargots without shells, right?

Another slug.  Shudder.  Find husband.  Conversation goes like this:

  • Me:  You are going to have to clean and cook the bok choy because it has slugs in it.
  • Him:  Um, okay.  What are we going to do with it?
  • Me:  Dunno, but there are slugs in it.  They’re just in there.  (Making undulating motions with body.)
  • Him:  Okay, we can cook it.  We have to clean it anyway.
  • Me:  You have to cook it, but I might not be able to eat it now.  There were slugs in it.
  • Him:  Okay, I’ll take care of it.
  • Me:  They left slime tracks on it.  (Extremely rude comment deleted in case my mother reads this.)  I’m really freaking out now.
  • Him:  Are you going to be able to eat this at all?
  • Me:  Maybe if we boil it in bleach?
  • Him:  This should go in the blog.
  • Me:  Listen.  (Making Lewis Black finger gestures.)  There are slugs in it.
  • Him:  I will take care of it.
  • Me:  (Leaving room and heading to bar to mix a drink.)  Uh-huh.
  • Him:  (Calling after me.)  This should go in the blog.

South of the Border

  • 3 parts tequila
  • 1 part coffee liqueur
  • 2 parts lime juice

Pour over ice.  Stir.  Sip.  Try not to think about slugs.

Back to the bok choy and what I am now calling “Free Range Escargots”:

Calm down.  Write blog post of conversation.  Go back in kitchen to look at bok choy.  No slug.  It moved.  Apparently, it was not dead, just cold.  Grab bok choy by leaves, run squealing from house and put it on the front step.  It falls open.  Another slug.  I know this one is different, because it’s smaller than the others.  Squeal again.

I am now convinced that the slug in the trash can is going to climb out and do, what, exactly?, in my kitchen when I’m not looking.  Maybe some of the other slugs escaped and they are in my refrigerator, too.  The original bok choy is on the front porch, waiting for my husband to do something with it.

Update:  My husband has finished cleaning the bok choy.  The official count:  three large “free range escargots”, two small “free range escargots”, one pill bug, two green caterpillars.   I told him the first large slug was looking for me and I am scared.  He was unimpressed.

%d bloggers like this: