Happy Hanukkah! To help you celebrate, we've compiled 37 of our favorite holiday recipes. From light appetizers to filling main courses, savory side dishes and sweet desserts, there's something for a variety of tastes. Many dishes come together quickly, others may take a little more advanced preparation.
Looking for a robust main course? You can't go wrong with the glazed short ribs with mustard-Cognac sauce from chef Eric Greenspan. And while the recipe takes a few hours to complete, most of that is braising time; as you wait for the meat to slowly cook to tenderness, the sauce enveloping it like a glossy lacquer. You can find the recipe below.
GLAZED SHORT RIBS WITH MUSTARD-COGNAC SAUCE
Total time: 1 hour, plus 4 hours braising time | Serves 4
Note: Adapted from Eric Greenspan.
2 pounds boneless beef short ribs
Kosher salt
1/4 cup oil
1 medium carrot, diced
1 large onion, diced
1 bay leaf
3 sprigs of thyme
2 cups red wine
1 quart veal stock
1/2 cup heavy cream
2 tablespoons Dijon mustard
1/2 cup Cognac
1. Season the short ribs all over with 1 teaspoon salt.
2. Heat the oil in a large, heavy-bottom, lidded skillet over high heat until shimmering, about 1 to 2 minutes. Add the short ribs and sear until browned, 2 to 3 minutes per side. Add the carrot and onion to the pan and saute until tender and slightly browned, several minutes. Add the bay leaf, thyme and wine and bring to a simmer. Cook until the wine is reduced by two-thirds, about 10 minutes.
3. Add the veal stock and bring to a simmer. Return the short ribs to the braising liquid, cover the pan and bring to a gentle simmer. Braise the ribs, turning occasionally, until tender, about 4 hours, taking care to keep the liquid at a gentle simmer (not a boil).
4. While the ribs cook, place the cream in a small, heavy-bottomed sauce pan. Heat to a gentle simmer, and cook several minutes, stirring frequently, until the cream is reduced by half, taking care that the cream stays at a simmer and avoiding curdling or scorching. Remove from the heat. Stir in the mustard.
5. In a separate small pan over low to medium heat, bring the Cognac to a gentle simmer. Simmer until it is reduced to about 3 tablespoons. Stir it into the cream. Season to taste with salt. Reserve in a warm place until the short ribs are ready.
6. When the short ribs are tender, remove the meat from the braising liquid. Strain the braising liquid from the pan into a bowl or large measuring cup, then return it to the braising pan and bring it to a simmer over medium-high heat. Cook until the liquid thickens to a sauce consistency, several minutes. Return the short ribs to the pan and brush the meat lightly with the sauce to give it a shimmer. Remove the meat to a platter and serve with the mustard-cream sauce.
Each serving: 726 calories; 37 grams protein; 12 grams carbohydrates; 1 gram fiber; 44 grams fat; 16 grams saturated fat; 133 mg. cholesterol; 1,031 mg. sodium.
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