Short Rib Bourguignon

Sunday, March 30th, 2014

shortribbourguignon

I made this gem from the November ’13 issue of Food & Wine way back in January on a cold night. I didn’t realize I’d never posted this one! It was phenomenal. I have been a little obsessed with short ribs lately. I’ve been making this soup somewhat regularly, and I have two other great short rib recipes to post soon. Of course I’ve made Bourguignon before, but never with short ribs, and I may never make it any other way from this day forward until the end of days. It was that good. But the original recipe does have mushrooms, which are a no-go in this house, so I just skipped that step.

Side note: when I searched here for all of my short rib recipe attempts, I came across this one from 2008 that I’d completely forgotten about. I was such a rookie with “fancy cooking.” It’s kind of adorable how bad the photos are. Good notes on that cookbook, though.

5 pounds trimmed boneless beef short ribs, cut into 2 1/2-inch pieces
9 carrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
5 celery ribs, cut into 2-inch pieces
5 medium onions, quartered
10 garlic cloves
One 750-milliliter bottle dry red wine
Salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
6 cups beef stock
1 pound meaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-inch pieces
3 bay leaves tied with 15 thyme sprigs
2 pounds stemmed button mushrooms
Chopped flat-leaf parsley, for garnish

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Gluten-Free Whoopie Pies

Sunday, March 23rd, 2014

gfbirthdaywhoopiesI should preface this post by stating that this is the first gluten-free recipe I’ve ever made (at least knowingly). I have nothing to compare these to, so I’m not sure if the issues I had with texture are common? Flavor-wise I think these were okay. I made a batch of them for Hannah’s birthday party; I just wanted to have something on hand for any kids (or parents) who don’t eat gluten. Who wants to go to a party and not be able to eat any desserts?

So, I have to credit my book Whoopies! here. This is where I found the recipe, and this is really what gave me the idea to include something GF in the party goodies. And they did get eaten (some, but not all of them). My main issue was the texture; it was like the surface of the moon. But they were soft inside, just not wonderfully smooth chocolate orbs of awesome on the outside. They looked…homemade. Gluten-free folks, is this typical? Are there tricks for the texture?

Anyway, here’s the recipe.

Gluten-Free Chocolate Whoopie Pies (from Whoopies!)
1/2 cup (1 stick) unsalted butter, softened (plus extra to grease the pan)
1 cup dark brown sugar
1 extra large egg (I just used my usual large eggs)
2 cups gluten-free all-purpose flour (I used Arrowhead Mills GF All-Purpose Baking Mix)
1/2 cup cocoa powder
1-1/2 tsp gluten-free baking powder (I thought all baking powder was GF…? What I used was definitely labeled as such)
1/2 tsp baking soda
Pinch of salt
1 cup buttermilk
Marshmallow filling (exactly the same for GF or non-GF recipe)

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Hannah’s Second Birthday

Saturday, March 22nd, 2014

Hannah 2nd Birthday-6983_exported

 This. Little. Girl. Right. Here.

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Homemade Playdough

Wednesday, March 19th, 2014

birthdaydoughFor Hannah’s party favors last weekend, I made homemade playdough to go with a party-themed cookie cutter (teapot) and a kid-sized rolling pin. She’s kind of just starting to pay attention to the real Play Doh, and I thought learning to make it at home would be smart. She’s putting a lot of stuff in her mouth these days, and while the homemade stuff does not taste good (so. much. salt), at least I know exactly what’s in it. You can also kind of control the texture at home!

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Pork-Kimchi Dumpling Pancake

Wednesday, March 12th, 2014

kimchidumplings

Ugh, this is such a bad photo. I didn’t manage to take a single good one of this finished dish. And, unfortunately, this is an example of a really yummy dish I probably won’t be making again. I just couldn’t get it to come together the way it did in the January ’14 issue of Food and WineI mean, I’m pretty terrible at folding dumplings. No matter how many attempts I make, YouTube videos I watch, or straightforward instructions I read, they just never look like they should.

And because I can’t make the shape correctly, I can’t get them to lay in the pan correctly. These did have a lovely crispiness to them, but only a few actually held together as intended with the pancake “batter.” I also only made a portion of the original recipe, since it was only for two people.

But, here is the recipe for anyone else who has more nimble fingers than I (which is probably most people).

Pork-Kimchi Dumpling Pancakes
Dipping Sauce
1/4 cup soy sauce
1 tablespoon white vinegar
1/2 tablespoon gochugaru (Korean chile powder) or 1/2 tablespoon crushed red pepper
1 tablespoon sesame seeds
1 tablespoon sugar

Dumplings
10 ounces ground pork
2 scallions, minced
1/3 cup finely chopped drained kimchi
2 garlic cloves, minced
1 tablespoon minced peeled ginger
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon kosher salt
1/4 cup firm tofu, finely chopped
30 round wonton wrappers
1 1/2 tablespoons cornstarch
3 tablespoons canola oil

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