Cooking Method: Simmering
Braised Red Wine Beef Short Ribs with Parmesan Polenta
My daughter Zoe made Braised Red Wine Beef Short Ribs with Parmesan Polenta. Browning and then braising the short ribs for hours in the oven makes them "fall off the bone" tender. The creamy Parmesan polenta is a nice alternative to potatoes or rice.
By - Prep: 30 mins
- Cook: 3 hrs 5 mins
- Yields: 4 Servings
Lemon Posset
A posset was originally a popular British hot drink made of milk curdled with wine or ale, often spiced, which was often used as a remedy. Shakespeare mentions possets several times in his writings. In the 16th century, the drink evolved into a cream, sugar and citrus-based confection, which is still consumed today as a cold set dessert.
This Lemon Posset is a cross between a lush pudding and a silky lemon curd, this amazing English specialty is made with just three simple ingredients - lemons, heavy cream, and sugar. The beauty is that I almost always have these 3 ingredients!
- Prep: 5 mins
- Cook: 5 mins
- Yields: 6 Servings
Braised Red Potatoes with Dijon and Tarragon
This Braised Red Potatoes with Dijon and Tarragon recipe is a simple, one-pot potato side dish that features the benefits of both boiling and roasting. The halved small red potatoes, butter, and salted water are simmered in a skillet until the potatoes turned creamy and the water fully evaporated. In the then-dry skillet, the potatoes and butter were left alone to fry and develop great flavor and color. Subtle aromatics like thyme and garlic balance well with last-minute additions like Dijon mustard.
- Prep: 5 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Spinach Madeleine
This Spinach Madeleine is incredible. A certain person at my dinner table who doesn't like spinach said, "Never in my life did I think spinach could be that delicious!" It's a good way to introduce spinach to your family.
This recipe is rather famous in Louisiana. It's from the Junior League of Baton River Road Cookbook. The original recipe calls for a roll of 6 ounces of Jalapeño cheese. Kraft Foods no longer makes it, so you can substitute 4 ounces of Velveeta cheese, cubed, and 2 teaspoons of minced jalapenos. I actually used Tillamook Pepperjack.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 6 Servings
Salmon with Lemon-Butter-Caper Sauce
This Salmon with Lemon-Butter-Caper Sauce is elegant and surprisingly simple to prepare. It's a classic French beurre blanc sauce, which basically are shallots simmering in a mixture of white wine and vinegar until the pot is nearly dry. Then cold cubes of butter are then added to enrich the sauce at the end.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 6 Servings
Shrimp Caneel
This Shrimp Caneel recipe is something I used to make a lot when I was newly married. I often made it with chicken. It's a Caribbean inspired dish with a touch of curry powder. The recipe comes from one of my all-time favorite cookbooks, Beyond Parsley, the cookbook of the Junior League of Kansas City, Missouri.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 6 Servings
Sweet, Sticky and Spicy Chicken
What could be better than Sweet, Sticky and Spicy Chicken? It's very fast and easy to make and guaranteed to be a hit the whole family will love. This chicken dish uses boneless skinless chicken breast and tastes delicious. Great as an appetizer or as a main dish served over rice.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 4 Servings
Red Wine-Braised Short Ribs
These Red Wine-Braised Short Ribs are from Ina Garten's new cookbook, Cook Like a Pro: Recipes & Tips for Home Cooks. She browns the short ribs on a sheet pan, which saves time and mess. You sauté the vegetables while the ribs brown in the oven. Then they are all slow roasted in the oven.
- Prep: 30 mins
- Cook: 3 hrs
- Yields: 6 Servings
Persian-ish Rice with Tahdig
Tahdig is a special Iranian cuisine with a crispy, browned layer of rice at the bottom of the rice pot that everyone wants. The bottom layer of the rice gets pan-fried while the rice above it gets steamed. There are a few ways to make tahdig. The simplest is to use plain rice. This recipe mixes the rice with yogurt to give it a thick, pasty texture before spreading it in the pot. It comes from Samin Nosrat's, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Netflix episode 4 - Heat.
- Prep: 30 mins
- Cook: 1 hr 20 mins
- Yields: Makes 5½ cups rice plus one 10-inch disk of tahdig
Roasted Vegetable and White Bean Salad
This Roasted Vegetable and White Bean Salad recipe from Samin Nosrat is amazing. She said loves showing people that simple, humble ingredients can be extraordinarily delicious. It's so true!
- Prep: 15 mins
- Cook: 45 mins
- Yields: 8 - 10 Servings
