SHORT RIBS AND BLACK BEAN CHILI

 

Short ribs and black bean chili

           Looks like we will have to wait a bit for that early spring predicted by our much-lauded marmot climatologist on Groundhog Day. There was a definite thin layer of snow this morning and my snowdrops have stalled in their appearance in front of our house. This means that the cook still needs to keep warm and filling meals on the menu.

          Short ribs of beef are the cut of meat between chuck and brisket with marbling that gives them a deep rich flavor brought out by long cooking in a flavorful sauce. The following is a recipe that combines the wine flavoring of ‘Boef Bourguignon’ with additional umami flavorings of the Japanese cuisine.

                                         Wine and soy-braised short ribs

          Season 2 lb. boneless short ribs cut into 2-inch pieces with salt. Heat 2 tblsp. grapeseed oil in a deep pan on medium heat and working in batches, cook meat with occasional turning until browned all over for 10-12 minutes. Set aside.

          In the same pan cook 1 large, chopped onion, 4 crushed garlic cloves, 1 inch piece of peeled fresh ginger finely chopped. Cook, stirring until lightly browned 6-8 minutes.  Add 1 and ½ cups dry red wine, bring to boil and simmer for 10 minutes until liquid is reduced by half.  Stir in 1/3 cup mirin, 1/3 cup low sodium soy sauce, 2 tblsp. light brown sugar, ½ tsp. lemon pepper and 1 cup low sodium beef broth. Return ribs to the pan and bring liquid to simmer. Cover and simmer for 2 and ½ hours. Add 3carrots cut into 1-inch slices, 6-8 oz. sliced fresh mushrooms and continue to simmer for an additional 1 hour.  Serve with a sprinkling of scallion greens, mashed potatoes and lemon roasted asparagus.

                             Lemon-butter roasted asparagus

           Preheat oven to 400 degrees. Wash and snip off the tough bottom portion of 1 lb. fresh asparagus and spread out on a cookie pan. Melt 2 tblsp. butter in a small pan, mix with 2 tblsp. lemon juice and 1 tsp. soy sauce. Thoroughly coat the asparagus with the butter sauce using a small pastry brush. Roast for 15 minutes at 400 degrees and serve warm.

          Warming chili has as many recipes as there are cooks and is made with a variety of beans. This recipe for black bean chili is a bit milder than the hot Texas varieties but is still filling with a satisfying and rich flavor.

                                                          Black bean chili

          Soak 2 ½ cups black beans in excess of cold water overnight.

Cut 1 thick slice of bacon into 1-inch pieces and sauté in a 3-quart pot with 1 large, chopped onion, 2 chopped garlic cloves and 2 chopped celery stalks for 5 minutes. Stir in the drained beans, 6 cups of water, 2 bay leaves, 1 tsp. kosher salt, 2 tsp cumin, 1 tsp. turmeric, 4 cloves and bring to boil.  Turn down the heat and simmer partly covered for 1 and ½ hours.

          Brown 1 lb. ground beef in a pan and add to the beans. Pour off excess remaining fat and in the same pan sauté 1 small green pepper, seeded and chopped for 2 minutes, stir in ½ water, crape the brown bits from hamburger and add all to the bean pot. Add 2 tblsp. chili powder, 2 tblsp. double concentrate tomato paste, ½ tsp. sugar and cook for 20 additional minutes. Serve hot with chopped red onion, shredded Cheddar cheese and corn chips. Flavor improves on reheating making this a great dish to make ahead.

          Here is looking forward to March in hope we have had enough time for our marmot metrologist’s forecast to come true!

    (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day:” and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)

 

 

 

SPECIAL VALENTINES' DINNER

 

                                Special Valentines’ dinner

           Valentines’ day comes to us each year to remind us of love, while commemorating the life of a 3^rd century Roman saint, St. Valentine. While modern day emphasis is of celebrations for lovers and a dinner out, the day was originally intended as a reminder of love we humans have not only for that one special person but also love of family and friends. In a winter that has seen much strife at home and abroad, it seems fitting to give human love a special acknowledgement.

          Cooking for friends or family at it’s best can be seen as a labor of love and so this column is meant as a roadmap for a special Valentines’ dinner.  It can be an intimate dinner for two or four as desired. So, let us start with setting the mood and the table with some flowers and candles and a chilled bottle of champagne with festive bubbles. The meal itself is designed to focus on the persons involved with a minimum of last-minute preparation.

          Simple appetizers of melon cubes wrapped in prosciutto can be prepared ahead and refrigerated until serving. Oven ready potato gratin can be started ahead and steamed broccoli only takes 5 minutes while preparing the main attraction, veal Marsala. Ice cream and berries makes an instant lovely dessert.    

                               Potato gratin with artichokes and mushrooms

          Peel and slice 5 large potatoes into 1/8-inch slices and keep covered with water. Thinly slice 2 shallots and freshly grate Parmigiano-Reggiano cheese to make 1 cup. Drain and rinse a 14 oz can of artichoke hearts and 4oz can sliced mushrooms. Spray a 9x7x2 inch baking dish with buttery baking spray. Drain the potatoes and pat dry with paper towels.

          Assemble the gratin with a single layer of 1/3 potatoes, ½ sliced shallots, ½ cup Parmigiano-Reggiano, ½ of the artichoke hearts and ½ of mushrooms. Repeat with another layer of the same plus ½ cup cheddar or Jack cheese. Finish the top with the last 1/3 of the potatoes.

Pour 1 and ¼ cups chicken broth mixed with 1 tblsp. lemon juice, ½ tsp. lemon pepper and ¼ tsp nutmeg over the potatoes and push down to even the top. Dot with 1 tblsp. butter and cover tightly with aluminum foil sprayed with baking spray.  Bake in a preheated 375-degree oven for 1 hour, remove the aluminum foil, sprinkle with ½ cup grated cheddar cheese and bake for additional 15-20 minutes until the cheese is melted and slightly browned. Serve warm or reheat covered at 350 degrees for 30 minutes.

                                                      Veal Marsala

          Humanely raised veal is readily available in supermarkets these days and allows for this quickly prepared delicious meat course from 1 lb. thin scallopine cut meat. My recipe dates back to Craig Clairborne’s NY Times cookbook, with a slightly more generous addition of dry Marsala and chicken broth.

          Place each piece of veal scallopine between plastic wrap and pound with a mallet on both sides to very thin slices. (This can be done ahead of time and the pounded meat held in refrigerator). Lightly salt and pepper each slice of meat and dip on both sides in flour spread on a large plate and shake off excess flour. (Use almond or rice flour for gluten free).

          Heat 1 tblsp. olive oil and 2 tblsp. butter without smoking in a large pan and fry the veal 2 pieces at a time for 1-2 minutes on the side until browned. Set aside on a warm plate and fry the additional pieces with more butter and oil and set aside. Turn down the heat to low and stir in 1/3 cup dry (not sweet) Marsala and scrape up the brown bits, add ¼ cup chicken broth, reduce the volume to ¼ cup, pour the sauce over the meat on the plate and serve warm.

          An elegant no fuss dessert can be caramel swirl or vanilla ice cream topped with sliced strawberries. You can always gild the lily with a box of chocolate truffles.

          Happy Valentines’ everyone!

    (I. Winicov Harrington lives in coastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day:” and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)