The beef
It’s rainy and cold around here right now. T.S. Eliot said that April is the cruelest month and he certainly hit the nail on the head. Funny how weather like this in Paris didn’t even phase me but here it sure does get me down. That and the fact that my fearless minivan, hauler of trees, compost, groceries, and kids, has broken down and been at the shop since last Thursday. I’m torn between wanting to stop sinking money into repairs and get something new, fuel efficient, and small and wanting it to pull through so I can do some bondo work on its rust spots this summer…perhaps even give it a snazzy, arty, creative paint job. We’ll see how this saga ends up soon enough. Until then I’ve been driving Dave’s car and logging a lot of drive time as I drop Dave and the boys off and then pick them up again later in the day.
Braised short ribs are perfect for when your life becomes unreasonably hectic and stressful. Begin the day before you want to eat them. In a deep, large dutch oven brown each piece. Add 1/2 bottle of red wine, 1 onion peeled and quartered, 5 garlic cloves, bashed but not peeled, and a can of whole roma tomatoes. If the liquid amount is low feel free to add water. Also add salt and pepper and a bay leaf or two. Cover the pot and stick it in the refrigerator. On the day you want to eat them you should preheat the oven to 325F about 3 hours before you want to serve them. While the oven is preheating put the pot on a burner and heat up the contents then pop the ribs into the oven. 3 hours later they’ll come out of the oven looking like little succulent pot roast. There is nothing that well-marbled, braised, grass-fed, locally-raised beef won’t cure…well maybe there is… but it sure does fix me up after a bad day.
Enjoy those ribs with some nice smashed potatoes, a nice pool of reduced braising juices lapping at their base, and a delicious pile of haricot verte to contrast. Don’t forget the wine.
Beef was raised by and purchased from Eric and Carrie Johnson at Jordandal Farm.
Be my baby bok choy
Remember those green beans I put in the freezer last summer? The technique of freezing them fresh without blanching them first was absolute perfection. But alas, those beans are gone and I’m in need of something green. I grabbed some bok choy at the Co-op and it was flavorful and delicious…stir-fried with garlic, tons of ginger, a dash each of rice wine, soy sauce, and chili oil.
What are you eating for vegetables?
Good day sunshine
No it’s not local, but I felt a touch of the scurvy coming on so I indulged in some citrus. Actually three kinds: navel oranges, tangelos, and (my favorite) blood oranges. I dressed them up with a sprinkle of cinnamon, a tiny dash of vanilla, and a banana. Such a brilliant flavor and it really did perk me up. I’m optimistic this cruel, icy, snowy stuff will melt and warm temps will return…in a couple of months.
On the truly more optimistic side…the one without the snarky sarcasm…I signed up for our CSA shares today, Spring Share, Standard Share, and Fruit Share…Spring share will start in April and it seems almost surreal to think about fresh greens. If you haven’t signed up for a CSA yet check out the Local Harvest site and find one near you. Then when you occasionally indulge in non-local treats you won’t feel too bad.
