Braised Short Rib in Fennel Puree

I took this recipe from Thomas Keller and modified it to my liking.   It tasted as amazing as the picture shows. This is probably how I will make all of my braises going forward.  This recipe costs $30 ($10 for food and $20 for the wine) takes about 2 hours total time (only half of that is actually cooking) and feeds 2-3 people.

Red Wine Reduction
1 bottle good red wine, Cabernet perhaps
1 red onion, diced
1 cup peeled carrots, chopped
1 fennel bulb, green parts only, reserve frawns for garnish
1 leek, chopped
1 shallot, chopped
3 large garlic cloves, smashed
3 thyme sprigs
6-flat-leaf parsley sprigs
2 bay leaves
1/2 teaspoon black peppercorns


You will also need to reserve:
1 yellow onion, diced
1/2 cup carrot, chopped
1  leek, chopped white and light green parts only
2 garlic cloves, smashed
3 thyme sprigs
1 bay leave

Combine all the ingredient for the red wine reduction in a large Dutch oven or other heavy ovenproof pot that will hold the everything comfortably. Bring the liquid to a simmer over high heat and then reduce the heat to low to maintain the simmer for 45 to 50 minutes or until the the wine has reduced to a glaze consistency. Turnoff the heat.  Then add the reserved fresh onion, carrots, leeks, garlic, thyme and bay leaves to the wine reduction and toss together. 


Optional Step: Cut a piece of cheesecloth about 4 inches larger than the diameter of the pot. Moisten the cheesecloth and wring dry, place over the vegetables, and fold over the edges to form a “nest” for the meat. The cheesecloth will allow the liquid to flavor and cook the meat but prevent bits of vegetables and herbs from clinging to it. 


Short Rib Braise

6 pieces boneless short rib, about 1.5 lbs
Kosher salt and fresh ground black pepper
All-purpose flour
Canola oil
1 box organic vegetable or chicken stock

While that red wine reduction is cooking, trim the short ribs and season all sides generously with salt and pepper and coat in flour, patting off any excess. Heat some canola oil in a large sauté pan over high heat until it shimmers. Add the meat fat-side-down, reduce the heat, and brown the meat for 3 minutes on each side. Set aside on a rack.

Preheat the oven to 350°F.Put the short rib on the cheesecloth and add the stock; it should come just to the top of the meat. Cut a lid of aluminum or parchment paper and place it over the meat.

Transfer the pot to the oven and reduce the heat to 325°F  The  short ribs will braise for 1 1/2 or until very tender. To check, uncover the meat and press on it: the fibers should separate as you press down, but the meat shouldn't be falling apart., Transfer the meat to a heatproof container. Strain the braising liquid twice through a fine-mesh strainer into a bowl, then strain into a fat separator or deep bowl and allow the fat to rise to the top. Skim off the fat and strain the liquid over the sliced meat. 

Fennel Puree
1 organic fennel bulb, white part only, chopped 
1/2 white onion, chopped 
1 shallot chopped
4 tablespoons, extra virgin olive oil
1 tablespoon butter
1 tablespoon apple cider vinegar
salt and white pepper to taste

Once the meat is braising, place the fennel, onion and shallot in a medium pot of cool water. Start on medium high until boiling.  Let boil 8-10 minutes or until tender.  Place all the ingredients into a blender or food processor and blend until smooth.

Lay the short ribs into the fennel puree and garnish with the reserved fennel frawns.  Spoon some sauce over the meat and serve.  Buon Apetito!!

Braised Turkey Thigh, Forbidden Rice, White Eggplant, Apple Gravy

I am constantly looking for new ways to add something different to the blog.  I try not using a specific vegetable or protein twice in the same way, and have been pretty successful so far.  But as we get past the 130 recipe mark the challenge increases.  Here are some turnkey thighs that my friend gave to me so that I could compose something new.  This recipe takes an hour, costs about $10 and feeds two.

Braised Turkey Thighs
2 large turkey thighs, skin on
1/2 onion, diced,
1 small tomato, diced
2 cloves of garlic, smashed
1/2 cup vegetable stock
1 cup apple cider

Start a large sautee pan over medium heat.  Once hot add season chicken thighs skin down and let cook about ten minutes or until very golden brown.  Turn thighs and add onions, tomato and garlic to the pan and let cook about five minutes. Add stock and cider and let cook five more minutes. Remove from the stove top and place in a 350 degree oven for twenty minutes. Remove thighs and then strain remaining sauce sauce.

Forbidden Rice
This is a special black rice from Indonesian that has a nutty flavor.  It takes about 35 minutes to cook and is delicious.

White Eggplant
This albino looking cousin to the standard eggplant has a slightly less bitter taste and a beautiful appearance   I sliced the eggplant and roasted it in the oven for about 25 minutes while the turkey thighs were braising. The white eggplant is a nice contrast to the black rice.

Buon Appetito!!

Braised Rabbit with Almond Puree and Sauteed Swiss Chard

This somewhat complex dish is a traditional northern Italian preparation of rabbit. I added a few ingredients to customize the dish and add some earthy and delicious flavors. It costs about $30, takes 1.5 hours and fed two very hungry men.

Braised Rabbit

1/2 a farm raised rabbit, cut to three pieces

1/2 organic white onion, chopped,

2 large organic carrots, peeled and chopped

1 organic leek, chopped

1 organic jalepeno pepper, seeded and chopped

2 organic celery stalks, chopped

8 cloves organic garlic, chopped

1/2 cup orange juice

2 tangerines, juiced and zested (optional, oranges are a good sub)

1 bunch fresh thyme, whole

1 cup chicken stock

1 teaspoon crushed red pepper

1/2 cup flour

Remove rabbit from the package and clean. In a small pyrex bowl place the rabbit with 1/8 cup of olive oil, crushed red pepper, one tangerine juiced and zested, salt and 3 cloves of garlic and let sit for at least an hour. Start the oven at 350. Start a large dutch oven or LeCrusset on medium heat and add olive oil to coat the bottom of the pan. Remove rabbit from marinade and pat dry. Dust the rabbit in the flour and shake off excess. Sear the rabbit till golden on each side, about 5 minutes. Remove and let rest on a baking rack. In the same pan add a bit more olive oil and 2 tablespoons of butter. Add onions, carrots, peppers, leeks, celery and garlic and cook for 7 minutes or until onions become translucent. Deglaze the pan with some white wine or clear alcohol, I used cointreau to stick to the orange theme. Now add orange juice, tangerine juice, tangerine zest, chicken stock and thyme. Bring this mixture to a lite booil and then add the rabbit pieces. Cover the pot and place the whole thing in the oven for 45 minutes.

Remove the rabbit pieces and set aside. Strain the remaining liquid and place the strained liquid in a small saucepan. Place on low to reduce, add salt and pepper to taste. Spoon braising liquid sauce over the rabbit.

Almond Puree

1/2 cup blanched and peeled almond (you can buy them like this)

2 organic bartlet pears, halved and cored

2 organic gala apples, halved and cored

1/4 organic leek, thin sliced

1 tablespoon truffle honey

1/8 cup olive oil

2 tablespoons of water

salt and white pepper

Place the almonds and leeks along withe the pears and apples cut side down on a baking sheet. Bake for 15 minutes at 350 or until pears and apples are soft. Peel skins from apples and pears and place all the cooked items plus the truffle honey in a blender or food processor. Start pureeing and slowly add the olive oil. Then add the water to get a smooth even consistency. Season to taste.

Sauteed Swiss Chard

2 bunches organic swiss chard, stemmed and chopped

6 cloves organic garlic, medium chop

1/2 organic red onion, medium dice

3 tablespoons of butter

3 tablespoon olive oil

Start a large saute pan on medium low heat. Add olive oil and butter then onions and garlic. Let cook for 10 to 15 minutes stirring occasionally until the onions and garlic are soft and lightly golden. Add chard and toss, let cook 7 to 10 minutes and season with salt and pepper.

Plate it all up and get to grubbing! Buon Apetito!!