Tag: dinner ideas

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Braised Short Ribs

Ingredients:

  • 6 to 7 lbs. meaty beef short ribs
  • 2 T chopped fresh rosemary
  • 2 T chopped fresh Thyme
  • 1 T Kosher salt
  • 1 T fresh ground black pepper – coarse
  • 1 halved carrot
  • 1/4 cup your favorite Oli+Ve single variety Extra Virgin Olive Oil
  • 2 T butter
  • 2 T flour
  • 1 bottle dry red wine of your choice

Preparation:
Arrange ribs in a single layer in a 15 x 10 x 2 inch glass baking dish. Mix rosemary, thyme, salt and pepper in a small bowl. Cover all ribs well with this mixture and refrigerate, covered, overnight. 

Let stand for 1 hour at room temperature. Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a heavy pot over medium high heat. Working in batches, add ribs to pot and cook until browned on all sides, about 8 minutes per batch, adding more olive oil to pot by tablespoons as needed. Transfer ribs to large bowls. Pour off drippings from pot and discard. Add bottle of wine to pot and bring to simmer, scraping up any browned bits. Return ribs and juices to pot. Bring to boil. Cover and transfer to oven and braise until meat is very tender and almost falling off the bones (about 2 hours). 

Using a slotted spoon, transfer ribs to large bowl and cover tightly to keep warm. Skim fat. Boil remaing liquid until it reduces to 2 generous cups (about 20 minutes). This is your “gravy”. Serve.

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Balsamic Glazed Ham

Ingredients

  • 1  bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
  •  1 cup Cinnamon-Pear Balsamic Condimento
  •   2 tablespoons Dijon or grainy mustard


Directions Preheat the oven to 325.
Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown. Serves 8

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BACON CHEDDAR SPINACH QUICHE WITH 100% EXTRA VIRGIN OLIVE OIL CRUST

FOR THE CRUST

INGREDIENTS

  • 2 cups white , whole wheat,  or all- purpose flour
  • 1 teaspoon salt
  • 1/2 cup fruity, very fresh extra virgin olive oil such as Koroneiki or Manzanillo
  • 1/2 cup ice cold water

DIRECTIONS

  • Preheat the oven to 375.
  • Combine the flour and the salt in the bowl of a food processor. Pulse to combine.
  • Blend the ice water and the extra virgin olive oil together well.
  • Pour into the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9″ diameter pie or quiche pan

FOR THE QUICHE FILLING

INGREDIENTS

  • 8 large eggs
  • 1 1/2 cups heavy cream
  • 1 teaspoon kosher salt
  • 2 packed cups washed, dried and roughly chopped fresh spinach
  • 1/2 pound of bacon pre-cook weight, that has been diced and browned
  • 1 1/2 cups finely grated guyere cheese

DIRECTIONS

  • In a large bowl, thoroughly whisk together the eggs( reserving and setting aside one tablespoon of beaten egg) the cream and salt.
  • Layer the quiche in this order: chopped spinach, then the crisp bacon and finally the cheese.
  • Pour the egg mixture over the top
  • Brush the reserved tablespoon of beaten egg over the crust. Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn’t jiggle. Allow to cool slightly or to room temperature and serve.