Sunday, July 22, 2007

more short ribs

I guess I make short ribs a lot. It's easy to feed a crowd with, and takes no last-minute preparation which is why it's become my party food of choice.

short ribs with mashed potatoes & asparagus
These were made with a red wine and tomato base. The fresh pearl onions were so cute, i had to pick them up. I added half of them in the beginning, to help flavor the broth, and the other half at the end, so they'd keep their shape.
[short ribs, red wine, crushed tomatoes, pearl onions, tomato paste, garlic, salt, pepper, sugar]

peach blueberry crisp
I wasn't careful in my calculations when doubling this recipe, and didn't make enough topping. Plus, the hazelnuts I used were slightly off, which kind of ruined the whole thing. I'll have to try it again without making silly mistakes. Overall, the crisp wasn't crisp and the peaches were kind of soggy. It was kind of a waste of good fruit.

Topping Mixture
-6 tablespoons unbleached all-purpose flour
-1/4 cup light brown sugar , packed
-1/4 cup granulated sugar
-1/4 teaspoon ground cinnamon
-1/4 teaspoon ground nutmeg
-1/4 teaspoon table salt
-5 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
-3/4 cups pecans or whole almonds, chopped coarse (or chopped fine if mixing topping by hand)

-5 cups peaches , (peaches have been peeled, pitted, and cut into half-inch wedges), about 5 medium peaches
-1 cup fresh blueberries , rinsed
-1 tablespoon quick-cooking tapioca
-1/4 cup granulated sugar
-1 1/2 tablespoons lemon juice
-1/2 teaspoon grated lemon zest from 1 lemon

1. For the Topping: Place flour, brown sugar, sugar, cinnamon, nutmeg, and salt in food processor workbowl fitted with steel blade. Add chilled butter and pulse until mixture moves from dry sand-like appearance with large lumps of butter to a coarse cornmeal texture, about three 4-second bursts. Add nuts and pulse until mixture resembles crumbly sand, about five 1-second bursts. Do not overprocess or mixture will take on a smooth, cookie-dough-like texture. (To mix by hand, allow butter pieces to sit at room temperature for 5 minutes. Meanwhile, mix flour, brown sugar, granulated sugar, cinnamon, nutmeg, and salt in medium bowl. Add butter; toss to coat. Pinch butter chunks and dry mixture between fingertips until mixture looks like crumbly wet sand. Add nuts and toss to distribute evenly. Do not overmix.) Refrigerate mixture while preparing fruit, at least 15 minutes.

2. Toss peaches, blueberries, tapioca, sugar, lemon juice, and zest in medium bowl.

3. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Scrape fruit mixture with rubber spatula into 8-inch square (2 quart) baking pan or 9-inch round deep dish pie plate. Distribute chilled topping evenly over fruit; bake for 40 minutes. Increase oven temperature to 400 degrees; bake until fruit is bubbling and topping is deep golden brown, about 5 minutes longer. Serve warm or at room temperature.
[from Cooks Illustrated, July 1998]

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