A Rocky New Year and the Ultimate Comfort Food

I've had a rough start to the New Year. Needless to say, a new furnace, water heater, tires, and two birthday cakes (New York Cheesecake and Harry's First Birthday Cake) later, I am need of some serious comfort food! Nothing could be more comforting than "Beef Short Ribs with Bacon and Herb Sauce" served over my "Cheater's Polenta!" Beefy short ribs lovingly braised with bacon, onion, herbs, and a serious dose of Sherry make for a hearty American-style classic that is quite easy to put together. Although mashed potatoes make an appropriate side, I prefer cheesy polenta that takes mere minutes to put together. In addition, you can change the cheese to suit your mood, e.g., Parmesan (which I prefer with these short ribs), cotija, cheddar, etc. Serve with a simple salad, bread, and a bottle of red wine for a fabulous, cozy meal that is equally suitable for lucky company. 

Beef Short Ribs with Bacon and Herb Sauce

Serves 4

Ingredients:

4 strips of bacon, cut into 1/2-inch pieces (aka., lardons)

3 1/2 pounds beef short ribs

1 large yellow onion, diced

1 celery stalk, diced

4 garlic cloves, finely chopped

2 tablespoons all-purpose flour

1 cup dry sherry

3 cups beef stock

2 teaspoons tomato paste

6 fresh thyme sprigs (I tie them together so it's easier to remove before serving.)

1 bay leaf

Kosher salt and freshly ground black pepper

Directions:

Preheat oven to 325 degrees.

Put the bacon in a large dutch oven or flameproof casserole dish and cook over medium heat until the fat is rendered and the bacon is crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

Season the short ribs with salt and pepper. Increase the heat to medium-high, add the short ribs in batches and sear on all sides. Remove the ribs and set aside with the bacon. Add the onion and celery to the pot, reduce the heat to medium and cook until the vegetables are tender, approximately 5 minutes.

Add the garlic and flour to the pot and cook, stirring for 2 minutes. Add the sherry, increase the heat to high and bring to a boil. Using a wooden spoon, scrape the browned bits from the bottom of the pot. Add the stock, tomato paste, thyme, and bay leaf. Season to taste with salt and pepper.

Return the reserved bacon and ribs to the pot and bring to a simmer. Cover and place in the preheated oven. Cook for 2 1/2-3 hours, or until the meat is very tender. Using tongs, remove the ribs and cut the meat from the bone and cartilage. Skim any excess fat from the top of the braising liquid. Remove the thyme and bay leaf. Return the ribs to the pot and season to taste with additional salt and pepper. Serve with the sauce spooned over the short ribs.

Recipe adapted from The Book of Steak, by Love Food.

Cheater's Polenta

Serves 4

Ingredients:

1 cup white cornmeal (I use Quaker cornmeal for baking and breading.)

4 cups low-sodium chicken stock

1 teaspoon Kosher salt

8 tablespoons (1 stick) unsalted butter, cut into pieces

1/4 cup heavy cream

1/3 cup grated Parmesan cheese (can substitute other cheese, as desired)

Freshly ground black pepper, to taste

Directions:

Combine the stock and 1 teaspoon salt in a large saucepan (I use a 2-quart saucepan) and bring to a boil over high heat. Whisk in the cornmeal in a fine stream. Whisk constantly and bring to a simmer. (Don't stop whisking or you could get spattered with bubbling cornmeal! Ouch!) Reduce the heat to medium-low and cook until thickened, approximately 5 minutes. Remove from the heat and stir in the butter, cream, and cheese until combined. Season to taste with pepper. Serve immediately!

Simple Jacques

Jacques Pepin was born in France in 1935. Pepin's love of cooking began at his parents' restaurant, Le Pelican, where he worked in the kitchen after school. At age 17, he moved to Paris and began working in some of the best restaurants at the time. In 1956, he worked as a chef for the French Navy, and then became personal chef to three heads of state, including Charles de Gaulle. In 1959, Pepin came to the United States, where he began working at Le Pavillon in New York City. After a few years, he was hired as director of research and new development for the Howard Johnson's restaurant chain, while simultaneously earning his Bachelor and Master of Arts degree in French literature at Columbia University. In 1970, after leaving Howard Johnson's, he opened a soup restaurant called La Potagerie, and later was in charge of food operations at the World Trade Center. Jacques has since published over 20 books, numerous articles for The New York Times and Food&Wine magazine, and hosted 9 acclaimed public television cooking programs. Busy man!

I read an article a few years ago, where Jacques was discussing how his food philosophy is simplification, inspiring his Fast Food My Way series of books. To his surprise, they have become his most popular cookbook series out of all his books! His belief that good food does not have to always be complicated has really resonated with people around the globe. A great example of this is his recipe for "Butternut Squash Velvet." This elegant soup takes less than 30 minutes to prepare, can be made ahead, and even freezes well! Although this chic velvety soup is effortless, it truly elevates any occasion, and would be a thoughtful beginning to any Thanksgiving feast!

Butternut Squash Velvet

Makes 5-6 cups.

Ingredients:
For the Soup
1 butternut squash (about 1 1/2 pounds), peeled, seeded, cut into 2-inch pieces
3/4 cup dices (1-inch) onion
1 cup sliced, leek, including some of the lighter green inner leaves
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups chicken stock, low-sodium if store-bought
1 cup water
1/2 cup heavy cream
For the Garnish
1/4 cup crushed pistachio nuts
A few sprigs of fresh chervil, dill, chopped fresh tarragon, or chives

Directions:
For the Soup
Put the squash, onion, leek, olive oil, salt, pepper, stock, and water in a large saucepan. Bring to a boil, cover partially, reduce the heat to low, and boil (I think he means simmer) gently for 20 minutes.

Emulsify with an immersion blender (See Gadgets) until smooth. You can use a regular blender or a food processor, but an immersion blender is more convenient. (The soup can be prepared to this point a day ahead, covered, and refrigerated or frozen.)

At Serving Time
Add the cream and bring the soup to a boil. Serve garnished with a sprinkling of crushed pistachios and a sprig of fresh chervil or dill or a sprinkling of tarragon or chives.

Recipe from More Fast Food My Way, by Jacques Pepin.

Batten Down the Hatches!

I grew up on the Texas Gulf Coast and have been through several hurricanes. I realize how absolutely boring it can be, being couped up inside your home. For my friends and family in Eastern South Texas (or even if you're not), try this beautiful (and potent) cocktail in horror of Hurricane Harvey. Drink this and you are guaranteed a little fun! Good luck! X0X0

Hurricane

Ingredients:

3 parts dark rum (1 1/2 oz.)

3 parts light rum (1 1/2 oz.)

2 parts passion fruit syrup (1 oz.), if you can't find passion fruit syrup, just try any grenadine syrup blend

Fresh lime juice (1 tablespoon)

Directions:

Shake all ingredients with cracked ice in a cocktail shaker.  Strain into a chilled cocktail glass.

This makes one beautiful cocktail!