cook eat drink • savory short rib recipe

Hi! Jamie here from ShopOnALark with my famous Savory Short Rib recipe!
When I think Fall, I think of rich, wonderful foods that fill the house with a most appetizing aroma. Slow cooked, comforting and unctuous!!! (Many college kids, family and friends can attest to these claims!)

Gather you ingredients:
2 14oz cans chopped tomatoes
3/4 cup homemade or canned chicken broth
3/4 cup dry red wine (Cabernet is great for this!)
4 cloves garlic, minced
1 large onion, chopped
4 tablespoons chopped parsley
3 or so sprigs of thyme
1 sprig of rosemary
olive oil
5-6 pounds short ribs
Salt and Pepper

1. Preheat oven to 350 degrees
2. Heat oil in a pan (about 2 tablespoons) Sprinkle ribs with salt & pepper and brown on all sides. Do not rush this step, it is where great flavor is developed! You may have to do this in two batches if your pan is not large enough. Once you are done browning, remove ribs to a shallow roasting pan.

3. Turn heat to medium low and add onions to the skillet. Use a wooden spoon to scrape all the browned bits from the pan as the onions begin to release heir juices. Continue to saute onions for about 3 minutes. Add garlic and stir for 30 seconds, then add the tomatoes, broth and wine.
4. Bring mixture to a simmer, add 1 teaspoon pepper and 2 teaspoons salt.
5. At this point you can pour the mixture over the ribs, or if you have used an enamel cast iron dutch oven, you can return the ribs to the mixture.
6. Lay the thyme and rosemary sprigs on top, cover and bake for 2 1/5 hours, basting a couple of times and making sure that there is enough liquid in the pan. If too much of the liquid has cooked out, add some more wine. The mixture should cook down, but you will need a little liquid to keep it from burning.

7. Remove lid or foil and bake uncovered for 15 minutes.
8. Remove pan from oven and skim off any fat. Serve the ribs with the delicious onion tomato sauce sprinkled with parsley.

I love to serve these ribs over creamy polenta and roasted vegetables.

Bon Appetit!

(Please feel free to contact me with any questions or for my polenta recipe!)

Shared At:
This Chick Cooks 
 It's A Blog Party 
Creations By Kara

cook eat drink • Homemade Cake with Almond and Apple

Hello there! It's Meltem of meltemsem here with a delicious cake recipe - perfect for autumn!

Homemade Cake with Almond and Apple

Ingredients
*2 tbsp melted butter, room temp.
*1/2 cup crushed almonds
*3 eggs
*1/2 cup of milk (125 ml)
*1 cup sugar
*1 + 1/2 cup flour
*2 tsp of baking powder
*1 apple or peach or banana
*1 pack of vanilla

Method
Preheat your oven to 300 F (150 C)
1. In a large mixing bowl, whisk together the eggs and sugar using mixer

2. Add milk while mixing

3. Add the flour, baking powder and vanilla while mixing and stir just until incorporated.

4. Oil the cake pan with olive oil and sprinkle some of the crushed almonds

5. Pour the mixture into the pan

6. Peal of the apple (or another fruit) and slice it into thin pieces

7. Sink the apple slices into the cake mixture

8. Sprinkle the rest of the almond on top of the cake

9. Put butter pieces on the cake, place it in the pre-heated owen at 300 F ( 150 C) and cook it for 30-45 minutes

Tip: You'll understand the cake is cooked if there aren't any sticky pieces on the knife when you stab it.

Enjoy!

cook eat drink • Disappearing Marshmallow Brownies

Sue of firstlightphoto, here with a great dessert recipe I found in a Better Homes and Gardens magazine in the 1970's. I still make these as they are requested at family gatherings. They are totally yummy and I'd love to share the recipe with you.

Disappearing Marshmallow Brownies 
1C Butterscotch Bits
½ C Butter
Melt together, stirring with a whisk. Set aside.

 

1½ C Flour
2/3 C. Brown Sugar
2t. Baking Powder
½ t Salt
1t vanilla
2 Eggs

Mix together eggs and brown sugar.

Add remaining ingredients.

Now add in the butterscotch/butter mixture, stirring well. This batter should be cool so the chocolate bits don't melt.

Add in 2½ C. Mini marshmallows and 1 bag semi-sweet chocolate bits
.

Place in greased 9x13 baking dish and bake at 350ºF for 25-30 minutes.

Sprinkle with powdered sugar when done and Enjoy!

cook eat drink • Sauteed Mushrooms for Two

Rhett of RhettDidntGiveADamn, here with a delicious side dish recipe for two. I love mushrooms and this is by far, my favorite way to have them. It's a simple saute that uses only 7 ingredients but packs a ton of flavor! Usually, I make this in small batches because my family isn't as into the shrooms as I am. But don't be afraid to double or triple this recipe. It's always a hit with the fungi lovers so I'm happy to share it with you all. Isn't there something all together wonderful about the sharing of recipes?

Ingredients

1 Pound Button mushrooms
3 Tsp. Butter
3 Tablespoons minced Vidalia (or other sweet) Onion
1 Tsp. minced Garlic 
1/4 Tsp. salt
1/4 Tsp. pepper
1/4 Cup Sherry

Simply melt the butter in a heavy pot over medium heat. Add in the mushrooms and garlic and heat just until you can smell the pungent aroma of the garlic releasing it's scent - don't burn! Add in the Sherry, salt, pepper and finally the mushrooms. Let the mixture cook for 20 minutes or until your shrooms have reduced in size by about half. Let cool and serve. These are wonderful as a "second day" dish - just microwave for a minute or so. There. Simple and delicious.

cook eat drink • Tomato Basil Vinaigrette: a Summer Delight

This is Toni from Bucktoothed Bunny and I am sharing my sister’s incredibly tasty vinaigrette recipe. My sister, Traci, is a vinaigrette fanatic and created this fabulous recipe that has become a family favorite. It tastes so fresh and is bursting with flavor. 

6 grape tomatoes
2 scallions, chopped
4 basil leaves, chopped
1 cup balsamic vinegar
½ cup olive oil
Salt is optional

Put tomatoes, scallions, basil, and ¼ cup of the vinegar in a blender. Blend well, about 20 seconds. Then, using a rubber spatula, scrape the sides of the blender to get everything down in the bottom. Blend again on high for about 30 seconds. The idea is to get the veggies chopped finely for a smooth dressing. Add the rest of the vinegar and the oil. (If you want salt, add it here) Blend on high until incorporated, about another 30 seconds.

For the optimal salad experience, use basil, chopped grape tomatoes and chopped scallions in addition to a good lettuce in your salad. This enhances the flavors in the dressing. We’ve been using romaine lettuce and adding chopped cucumbers as well. As with any salad, remember to have your lettuce clean and dry so it holds the dressing.

I hope you'll give it a try! 

cook eat drink • lemony black bean soup

Laura from Cubits here. Cubits is all about rare, heirloom & organic urban vegetable garden seeds. So naturally we're into our veggies. This recipe is from a soup swap that some friends and I participated in for National Soup Swapping day last year (read more about it here). Basically you make and divide a big batch of soup, your friends do the same, and then you get together and trade soup.s You want to make sure it's a reasonable amount, like 8-12 jars per soup, well labelled for people with allergies and intolerances, and ready to freeze. It's great fun!

Enjoy!

Catherine's lemony, not-like-chili Black Bean Soup (adapted from Laurel's Kitchen)

1 1/2 cups black turtle beans
1 1/2 quarts/litres vegetable stock
2 T oil
1 carrot
1 onion
1 potato
2 stalks celery
1 bay leaf
1 t oregano
1/4 t savory
2 t salt
1/8 teaspoon pepper
juice of 1 lemon
1/2 lemon, thinly sliced

Wash the turtle beans and put them in a saucepan along with the stock and 1 T oil.

Cover tightly, bring to a boil, and simmer for 2 1/2 hours or so, until beans are quite tender.

Chop the onion and saute in the remaining oil until soft.

Chop the celery, including the leaves.

Grate potato and carrot on a large grater.

Add celery, potato, and carrot to onion and cook over medium heat for several minutes, stirring all the while.

Add the vegetables to the beans, along with the seasonings, in the last hour of their cooking.

Bring the soup to a boil and lower the heat to simmer until the beans and vegetables are done.

Add the lemon juice

Add lemon slices when the soup has finished cooking.

Makes about 9 cups.

cook eat drink

Russian beet soup (Svekolnik) with garlic rye croutons

 Russian beet soup, made with the organic beets my husband grew on the roof

I'm Irina, a Russian living in Dublin, Ireland, and the proprietor of Kaftansarafan. Russian cuisine has become a wonderful mix of cuisines from all the different countries that were part of the Soviet Union. And Russians have embraced many favorite ‘foreign’ dishes as our own. Here's one my favorites, a lighter, summery version of Ukranian borsch. Serve it hot or cold, as a refreshing appetizer in summer or a great, healthy lunch — either way, it's delicious (and works in winter too).  It's full of vitamins, and great for digestion. 

Our beets

Ingredients
(serves 3-4)

for the soup

3 small beets and some beet stalks and leaves

handful of chopped fresh parsley

handful of chopped fresh dill
olive oil

1 carrot, diced fine or grated

Russian beet soup (Svekolnik) with garlic rye croutons

1 small onion, diced fine

3 garlic cloves, crushed

salt and pepper

about 1/2 cup of crème fraiche

 for the garlic rye croutons
4-5 slices of rye bread, thickly sliced
2 cloves crushed fresh garlic

Peel and halve the beets. Chop the beet stalks and leaves.
Boil until the beets soft in a large pot, for about 45 minutes. Halfway through, add the chopped stalks and leaves. When the beets are soft, take them out to cool, reserving the water they cooked in, then cut  into narrow strips or small cubes.

Saute the onion, carrot and garlic together in olive oil in a second large pot until soft and slightly brown. Add the beets and the beet water. Add half of the dill and parsley, salt and pepper, and cook for a few minutes to allow the soup to heat through.

If serving chilled, refrigerate 2-3 hours or until cool.

Garlic rye ready for toasting

To make the croutons, spread the crushed garlic on the slices of rye, cut the bread into cubes, and toast until browned.

Hot or cold, serve with a dollop of crème fraiche, the rest of the herbs, and a sprinkle of croutons. Delicious!