Slow Braised Short Ribs, Garlic Broccolini and Horseradish Mashed Potatoes
¼ cup olive oil
4 each 12 oz beef short ribs
1 cup diced carrots
1 cup diced celery
1 cup diced onions
2 cloves garlic sliced
1 each 12 can whole tomatoes, peeled
¾ cup Red Wine
6 cups good veal or beef stock
1 Tablespoon chopped rosemary
1 Tablespoon chopped Thyme
- Season the short ribs with salt and pepper. Add the olive oil to the hot sauté pan and brown on both sides. Remove from pan.
- Add the garlic, carrots, onion and celery to the pan and brown for 5 minutes.
- Add the tomatoes and crush with a spoon.
- Add the red wine and reduce by half.
- Place the short ribs back in the pan and cover with the stock. Cover the pan and place in a 325 degree oven for 4-5 hours or until very tender.
- Let the short ribs cool slightly and then remove the grease that floats to the top.
Horseradish Mashed Potatoes2 lbs Yukon gold Potatoes cut in quarters
½ pound butter
1 cup Cream
Salt and Pepper
¼ cup freshly grated Horseradish (or use prepared horseradish)
- Peel and simmer the potatoes.
- Drain the potatoes and then place in a mixer with a whip
- Add the butter, cream and horseradish
- Season with salt a and pepper
2 Bunches Broccolini
3 Tablespoons olive oil
2 cloves garlic, sliced
Salt and pepper
- Blanch the broccolini in boiling water for 5-7 minutes
- Heat the olive oil in a large sauté pan and add the garlic.
- Drain the broccolini and add to the pan
- Season with salt and pepper
Channel 11 called Susan a couple of weeks ago and wanted to tape a segment on a recipe from our kitchen. I really don’t like being on television or filming live but considering that this was Channel 11 I thought that I should do a simple recipe for them. After talking with Susan we set up a date for filming. Filming had to be done in between lunch and dinner which seemed difficult because the lunch staff leaves at 3:00 and the dinner staff arrives at 3:30 and we needed at least an hour to film. So I asked the lunch staff to be cleaned up and all items put away by 2:15 and then asked the dinner staff to not arrive until 3:45. This should give us a sufficient amount of time for the shoot.
I decided on two dishes but I think only one was aired, the heirloom tomato salad. The camera guy was standing next to the wood burning grill the whole time and was sweating so much the back of his shirt was wet from perspiring.
The tomato salad was easy. The hard part is trying to remember what they asked you to say. The don’t give you a script ahead of time so you can practice. The camera guy, John, tells you what to say then he turns the camera on and you have to be ready! My mother, Alice loves to act and as a child I remember how wonderful it was that she would take me to some of the plays and musicals she had major roles in. It was fun to get dressed up in my Sunday church attire and we would drive to the old theater in Clinton. We seemed to always have good seats and so much fun seeing my Mother on stage. She had the most wonderful voice, one that I will never forget! My favorite was Fiddler on the Roof. As a child I sat in the audience on the edge of my seat with my eyes wide open and can still sing “Matchmaker matchmaker make me a match” or “If I was a rich man…..” She was also in Princess and the Pea, “Equis, which as a child was very strange. She was great in Equis. There were no props and the actors were not allowed to leave the stage but had benches to sit on located at the back of the stage.
My oldest brother Frank and sister Laura were also in some shows but I really don’t remember what plays. I do remember the parties my Mother would throw after the shows running was over. My Dad was not a happy camper when the guests came over. The actors and directors are very “outgoing” people and loved to have fun in a way that I was not used too. One cold December my Dad did not have room for all the beer and ice they would need for the party and placed the beer on the cover in the pool not knowing the cold weather was going to make the beer freeze.
Of course my Mother would do all the cooking for the parties and we would spend hours in the kitchen preparing the food for the staff . I would help her grate cheese, clean the lettuce, cut up whole chickens. She would make baked Zita, pasta salad, stuffed calamari and the the best sausage and pepper sandwiches. For dessert she would make her very own sponge cake for her traditional Cassata . We would talk for hours about food and what new recipes we would like to try while we were cutting them out of magazines or placing book marks in cookbooks.