I've heard of short ribs. I watch cooking shows and they seem to be a staple. Not so long ago to celebrate the baptism of my great niece we went out to an amazing restaurant. Braised short ribs over pasta have not left my head since. I kid not. Then a few weeks ago I captured a few minutes of a cooking show and there they were again whispering to me. So with the impending doom of a storm and a late night visit to the supermarket it hit me...MAKE SHORT RIBS!
Though they are actually quite simple to create the amount of time needed to make them becomes the challenge. Not so on a snow day! I had nowhere to rush off too and so my ingredients hit the Le Creuset with much vigor. The aromatics were just what the house needed on the cold and dreary day. I browned, chopped, simmered, braised and shredded. Hours later and with much salivation I poured the rich goodness over some pasta. It's always a bit sad when food is prepared for HOURS only to be devoured in minutes but this was worth it.
I cook all of the time. It's not always easy with this crew. I can make different meal components come out at the desired "ding" of the bell. I aim to balance textures, nutrients and even color. (My Mom taught me well). I do tend to follow recipes a little too strictly and I rarely make a dish out of inspiration. The new sometimes intimidates me. I went for it and it came out so good that I might actually take on some other new dishes. Maybe now Sally is whispering to me along with the short ribs.
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