Food Wishes® Videos. Food - Recipes. Braised beef short ribs. [Braised Beef Short Ribs with Potato Purée, Swiss Chard and Horseradish Cream] The first time I made short ribs, I freaked out.
Lifting their lid after a multi-hour braise just as our guests arrived for dinner, I discovered a mess. “The bones fell out! Help! Did I ruin them?” And so it was, so much so that going forward, short ribs instantly became my favorite dinner party meal. And although I have made many-a short rib recipes in my time, this one from Sunday Suppers at Lucques became my immediate favorite when I made them for a dinner party this past April. My second favorite thing about this recipes are the fixings: they’re served with rich pureed potatoes, sauteed swiss chard, studded with pearl onions, and a glorious combination of crème fraîche and horseradish cream* or *thud* I really stopped listening after that part.
P.S. One year ago: Iceberg Salad with Blue Cheese DressingTwo years ago: Hazelnut Truffles Serves 4 (generously) to 6 Add the stock and bring to a boil. Spinach-Mushroom Quiche Recipe. On the menu last night: a Spinach-Mushroom Quiche.
You could call it a tart if you like tarts more than quiche. This is a quiche with no dairy, no eggs, and no butter. Sounds like it would lack something in the taste department, right? It was delicious. It took about 3 hours to make (one hour of which is in the oven), and I'm sort of slow in the kitchen in general...but it was really something special. A bit about Peter Berley and his book, The Modern Vegetarian: Peter is the former chef of New York City's Angelica Kitchen, and now teaches classes at places like The Natural Gourmet Institute, and the Institute of Culinary Education.
Whereas the base for much of what I might cook in my "everyday" California kitchen might be olive oil, champagne or white wine vinegar, fresh herbs, produce, etc -- a Berley recipe might be more likely to use sesame oil, rice vinegar, and naturally brewed soy sauce - just more Asian influenced. The catch? Tips? - More Heidi's Favorites - 1. 2. 3. 4. 5. 6. 7. Sex in a Pan.
Sex in a Pan – crazy name for a dessert, but it’s one of the best desserts you’ll ever have, it’s mostly a pudding dessert with a crunchy pecan bottom crust.
Don’t laugh at the name of this dessert! OK, you can laugh, it is funny. I have no idea why it’s called sex in a pan, maybe because it’s so good. I remember a long time ago, before I was married, and used to live on my own, one weekend my friend came over and she introduced me to this dessert. I had no idea what it was, but she promised me I was going to love it so we made it. Oh my God, it was unbelievable. I was in love, I had never had anything like it before. Here’s what the layers look like. I just had to share this wonderful dessert with you.
Update: Since I originally wrote this post, I’ve made sex in a pan numerous time since it’s a favorite at my house. Sex in a Pan Author: Jo Serves: 10 servings Ingredients Crust 1 cup pecans, chopped 3 tbsp white sugar ½ cup butter 1 cup flour Cream cheese layer Vanilla pudding Chocolate Pudding.