Slow Food

Braised beef short ribs and vegetables over rice

Not the most photogenic dish but it was damn tasty.

* * *

3 lbs. short ribs
olive oil
salt
pepper
garlic, minced
onion, peeled and diced
Jerusalem artichokes, peeled and chopped
carrots, diced
celery, diced
cloves
2 bay leaves
red wine
balsamic vinegar
beef stock

Preheat oven to 300 F.

Heat olive oil in a Dutch oven over a medium-low flame. Pat short ribs dry; sprinkle with kosher salt and pepper. When oil is hot but not smoking, brown ribs in oil on all sides, about 10 to 15 minutes.

When ribs are brown, set aside on a paper towel covered plate. Drain off all but 2 T. of the pan drippings. Add garlic and onion. Stir, making sure to scrape up any browned bits. Saute for 2 to 3 minutes or until onions are translucent. Add the vegetables. Add a pinch of salt. Saute for 5 to 6 minutes or until vegetables have softened.

Deglaze with wine and balsamic vinegar. Add spices and short ribs. Skim off any scum that rises to the top. Add enough stock so that it rises halfway up the ribs. Cover and braise in the oven for 1 1/2 to 2 hours. To test for doneness, stick a fork in. If it slides all the way through, the ribs are done. If not, it needs more time.

You can either serve the ribs along with the braising vegetables, or by themselves. Degrease the braising liquid and reduce the sauce by simmering over medium heat until it coats the back of a spoon. Check seasoning and serve immediately.

Meet and Greet

GBNYC5 will be held in less than three weeks.

Last year I went to the meet-and-greet at Therapy. I had a nice time, or as nice as can be in a place that didn’t lend itself well to conversation. I’m generally not a fan of venues where the only way you can make yourself heard is by raising your voice. The things we do to be social.

I don’t recall what happened the rest of that weekend, except that I missed out on Bear Hill. Bad. Very bad. And what a hot gathering of bears and hobbits that was.

So I plan on attending some of the events this year. Not sure if I can muster enough courage to go to the Eagle or the Dugout. I’m not butch enough for the former and too skinny for the latter. Though I wonder what the hot leather Daddies at the Eagle would say if they knew that I was involved in a bondage demo at a GMSMA-related event a couple years ago.

This time, things are going to be slightly different. It appears I’ve met someone…and we’ve been talking for a few months now. And in less than three weeks I’ll have met him in the flesh for the first time. He’s given me a few signals that I’m not sure what to do with. I don’t have any expectations other than seeing how everything plays out. After all, the destination isn’t as important as much as the journey.

Market Basket Thursday

I have a head of cauliflower in the crisper in the refrigerator. My typical “go-to” dish is either roasted cauliflower (tastes like French fries) or cauliflower flan. However, this time I want to do something different. What do you suggest?

I don’t expect this will become a regular feature of my blog, but you never know. Also, captions are hard. I’m REALLY trying not to channel JMG. Hopefully he can forgive me.
 

RAMPS!!!

Ramp risotto
Recipe courtesy of Chef Scott Conant, formerly of L’Impero and currently the executive chef at Alto in New York City.

A “Light” Dinner, Part 2

French omelette; spring lettuce, nasturtiums, shiitake mushrooms and tarragon viniagrette
Leftover soup, a baguette
2003 Paul Domaine Blanck riesling

A “Light” Dinner

For AYM, with love.

I’ve left out proportions intentionally since I tend to cook by feel instead of following a recipe to the letter. If exact measurements are important to you, figure one medium sized potato, half an onion, 2 cups of chicken stock and 1 bunch of watercress. Seasoning is up to you. More potato will thicken the soup so adjust accordingly. Homemade chicken stock (from scratch) is best but canned is acceptable. Be sure to adjust seasoning prior to service if you’re using canned stock as salt levels tend to be heightened.

Watercress, potato and bacon soup with onion chives

Canadian bacon*
onion, peeled and diced
potato, peeled and chopped
watercress, trimmed
chicken stock
kosher salt
white pepper
light cream
onion chives, minced

Fry bacon in saucepan for 1-2 minutes. Add onion and potato. Saute vegetables until potato leaves a thin film on the bottom of the pan, about 5 minutes. Lower heat to medium. Add watercress and chicken stock. Bring to a boil, then lower heat and simmer gently for 10 to 15 minutes. Check seasoning.

Working in batches, ladle soup into a blender and puree. Return to saucepan and add light cream. Simmer for 3-5 minutes to let flavors meld. Check seasoning. Garnish with minced chives and serve immediately.

*I used Canadian bacon from Flying Pigs Farm but feel free to use a substitute. Be sure to adjust salt downward if using regular bacon from your supermarket.

Tonight’s dinner was served with leftover salad, a baguette and a glass of 2003 Paul Domaine Blanck riesling. A slice of cranberry cake with chai-infused whipped cream for dessert.

I recognize that my eating habits are probably out-of-step with most people in today’s day and age. However, I do take care of myself. I consume very little junk food. 95% of my diet is fresh produce, whole grain bread, pasta, rice, dairy, chicken and fish. I eat red meat once in a blue moon. Occasionally I might get some Haagen-Dasz or a Big Mac but that doesn’t happen very often. I also eat out frequently though with the current economy, I’ll probably be cutting back on that a bit. I don’t believe in living an ascetic lifestyle. Watch what you eat and exercise. Life is too short to waste it on bad food.

Menu for the week is subject to change:

Monday — leftover soup and an omelette
Tuesday — risotto
Wednesday/Thursday — short ribs
Friday — leftovers
Saturday — roasted cauliflower flan and ??? I’ll think of something though

La Primavera

Spring is finally here. Happy happy joy joy.

Ramps. They smell like bear piss mixed with onions. I adore them.

Salad greens, edible nasturtiums, shallots and onion chives with a white wine viniagrette

Penne with crimini mushrooms and ramps in a light cream sauce. The recipe is pretty basic: onions and mushrooms sauteed in butter, deglazed with wine and stock, stir in ramps, add cream and reduce, check seasoning. Fold in cooked pasta, toss. Serve immediately, passing cheese at the table.

Reading Between The Lines

I do believe this is the first time I’ve ever heard Barack Obama speak. THIS is the Democratic frontrunner? I’m mystified. He sounds like a used car salesman.

ALL politicians tell people what they want to hear, yet very few deliver on their promises 100% of the time.

Next Wednesday is the Pennsylvania primary. If Clinton wins that one, she must then win Indiana decisively given that her advisers have privately conceded North Carolina to Obama. Both will be held on 6 May 2008.

Serious question: What is it about Obama that attracts you? I have to believe it’s something other than what he’s been promising. He talks a good speech but I remain unconvinced of his capabilities in the general election. He’s not saying anything that’s substantively different from Clinton and yet people are flocking to him in droves. It seems as if his support is derived in part from an active dislike of Clinton as opposed to a personal connection with his candidacy. I can’t help but wonder if his supporters are setting themselves up for a fall.

IF he is the nominee, the last thing we want is another Michael Dukakis. History is a great teacher. In 1988, Dukakis won 45.6% of the popular vote to Bush Sr.’s 53.4% (426 electoral to 111 electoral votes). This election is ours to lose. It seems like we’re doing a bang-up job of that so far.

If you’re a Clinton supporter or someone who voted for Edwards or some other candidate during a previously held primary, I’ll get to all y’all eventually. Someone has to keep y’all entertained.

Dancing Hobbits

I had a dream last night about GB5NYC wherein I was dressed all in black except maybe a gray or white T-shirt. The details are all unclear as is the way of these things.

We were at some club. Maybe the Roxy. No, that can’t be right. The Roxy closed last year. Could’ve been Splash. There was, as usual, a line of people waiting to get in the door right by the velvet rope. That’s how I know it was a dream. I don’t go to clubs and I definitely don’t go out dancing (primarily because I don’t know how).

A limo pulled up and out stepped in addition to Madonna, a bunch of bears. No hobbits were to be seen. Then a band started playing. Or was that my alarm clock? The neat thing about having a studio apartment on the first floor is that if your alarm doesn’t wake you, someone slamming the front door of the building will.

Connections

…The driver sat in his iron seat and he was proud of the straight lines he did not will, proud of the tractor he did not own or love, proud of the power he could not control. And when that crop grew, and was harvested, no man had crumbled a hot clod in his fingers and let the earth sift past his fingertips. No man had touched the seed, or lusted for the growth. Men ate what they had not raised, had no connection with the bread. The land bore under iron, and under iron gradually died; for it was not loved or hated, it had no prayers or curses. –from The Grapes of Wrath by John Steinbeck.

* * *

Jerusalem artichoke, leek and carrot soup

gold cippolini onions, peeled and diced
carrots, peeled and diced
leeks (white part only), cleaned and thinly sliced
Jerusalem artichokes, scrubbed, peeled and diced
unsalted butter
salt, to taste
pepper, to taste
chicken stock
light cream
watercress, sauteed in unsalted butter (for garnish)

Saute onions in unsalted butter, add carrots and leeks. Sweat over medium-low heat or until carrots have softened slightly, about 5 minutes. Add Jerusalem artichokes, stir. Add chicken stock, lower heat and simmer, partially covered or until artichokes are cooked through, about 8-10 minutes. Check seasoning.

Working in batches, ladle soup into a blender and puree on high for 2 minutes. Return soup to pot and add light cream. Simmer for 3-4 minutes, stirring occasionally. Check seasoning and serve immediately. Garnish with sauteed watercress.

Mixed heirloom potatoes with sweet cream butter and herbs