Blogs > Cooking from Scratch

Chef Stacy believes that cooking from scratch and using the best ingredients are the secrets to preparing delicious and memorable meals. She has created dozens of classes for the home chef and teaches students how to master culinary techniques and recipes in just one session. Read on to see what she's dishing up for The Oakland Press today....

Friday, March 25, 2011

The Big Chill

Well, needless to say, I was overly enthusiastic about last week's warm weather stretch! The chill is back in the air and promises to stay through the weekend, if not longer.

Last night, I was privilaged to cook for a colleague who I consider a friend while he entertained his staff. Rick owns a very successful Ad agency and employs a BRILLIANT collection of writers, artists & web designers.

Recently, I made a short rib dish which I very much enjoyed. It was simple to prepare and had a lot of flavor. The shortribs were braised in beef stock & Founder's Porter which makes a rich & delicious broth. This kind of dish is perfect for the chilly weather, and easy to prepare on a busy or lazy weekend.

When preparing shortribs, there are a few things to keep in mind. Many times, shortribs will come in a long piece. To cut down on the cooking time, I like to cut the piece into small sections and then braise them that way. Be sure to buy the best quality meat you can afford. Mine, of course, came from Holiday Market's Meat Shoppe.

Shortribs are not naturally tender cuts of beef, so it is important to cook them low & slow. Yesterday, I started searing them at 11 am, then covered them with the beer & the broth (and mirepoix), and then into the oven. They braised for 8 hours total. Depending on the size and the quality of the meat, your braising times will vary. Be sure to cook them long enough so that they are pleasant to eat and not too tough.

Paired with some boiled Yukon Gold potatoes & Maytag blue cheese, you'll have a flavorful meal without a lot of fuss.


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