RECIPES FROM 1/21/2017

Thanks for joining me last Saturday and thanks for all the follows. kevinbrotz, zackura, qwnbuttercup, xjadesilk, hoef, nanoaquila, hiroxzima, jawztheboss, and wombat_squad. You guys really make it all worth while and it was so much fun talking with you all in stream. See you next week, when I’ve got a tasty little, simple, rice-based (hey T2theBae!) dish for ya’ll.

En guete,
~Pappa Beren

Soupe A L’Oignon (Onion Soup)

1 ½ lbs or about 5 cups of thinly sliced yellow onions
3 TB butter
1 tbsp oil
1 tsp salt
¼ tsp sugar
3 tbsp
2 qt. boiling brown stock
½ c dry white wine or dry white vermouth
Salt and pepper to taste.
Rounds of hard-toasted French bread
1-2 c. grated Swiss, Gruyere, or Parmesan cheese

1. Cook Onions slowly with eh butter and oil in a covered sauce pot for 15 minutes.
2. Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30-40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.
3. Sprinkle in the flour and stir of three minutes.
4. Off heat, blend in stock. Add the wine, and season to taste. Simmer partially covered for 30-40 minutes or more, skimming occasionally. Correct seasoning.
5. Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread, and cover with cheese, heat under broiler until cheese is melted to desired brown coloration.



4 cups water
1 teaspoon salt
1 cup polenta (not quick-cooking) or yellow cornmeal (5 ounces)
2 tablespoons unsalted butter
Garlic powder, salt, pepper to taste
8oz mascarpone

Bring water and salt to a boil in a 3-quart heavy saucepan, then add polenta in a thin stream, whisking. Cook over moderate heat, whisking, 2 minutes. Reduce heat to low and cover pan, then cook at a bare simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter and mascarpone until incorporated.



5 pound bone-in beef short ribs, cut crosswise into 2″ pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.

Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

One Reply to “RECIPES FROM 1/21/2017”

  1. The onion soup sounds like something i can actually do so I’ll give that a go first i think then go for the short ribs! We’ll see if its edible once im done with it lol Love you Pappa

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