Dairy Man’s Dream; No-Rise, No- Knead, Quick Parmesan Bread

img_3785Why is this bread called “Dairy Man’s Dream”? It has cheese, yogurt, milk, and butter! I adapted this recipe from “Bread Illustrated” written by the editors of America’s Test Kitchen. I have loved this book, all the recipes have great step by step illustrations. Bread is intimidating for me and this book really helps me understand the process of making bread so I can, well, actually make bread! In fact this recipe was done with my 2 year old!

I tried this recipe out last night, we did not have bread for dinner and the kids were up to make something. I almost pulled our bread machine out, (the kids call him “crunchy robot”) but I put him back and flipped through the cook book instead. I love the idea of no knead quick bread you can literally make in 10 minutes pop in oven and serve! The recipe called for sour cream and I substituted my farm fresh yogurt instead. I also omitted the cheddar cheese and added extra parm. The results were impressive and my dairy man of a husband happy after another long day at the new barn.

Ingredients:                                                                                                   

  • 2 1/2 C All Purpose Flour img_3790
  • 1 Tbsp Baking Powder
  • 2 Tsp Salt
  • 3 Tsp Fresh Ground Black Pepper
  • 3/4 C Yogurt
  • 3 Tbsp Melted Butter
  • 2 Cups Shredded Parmesan Cheese

Directions: Pre heat oven to 350 F. Melt Butter over low heat. Whisk in milk, salt and yogurt. Set aside.

Mix flour baking soda, pepper and 1 C of the cheese. Butter a 8″ x 4″ pan and sprinkle 1/2 C Parmesan cheese on bottom. Fold wet ingredients into dry, until just incorporated. Do not over mix!

Dough will be very heavy and lumpy. Place in prepared bread pan and smooth top. Sprinkle with remaining cheese and bake approx 45 minutes until golden brown! Let cool at least 30 minutes, slice and serve with more butter of course!

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The kids helping at the new barn

Jalapeno Overload; A Confession- Recipe for Cheesy Jalapeno Cauliflower Rice & Beans, and an Aioli

img_2514I have a confession for our community “Gospel Garden.” If you have visited you would guess that either the Modesto Gospel Mission loves jalapenos, or I do. By far the most prolific plant that has grown, in pace with the tomatoes, are the jalapenos. I never knew that the plants could reach 5 ft tall! I think we had around 50 plants donated, and each bush puts out around 20 peppers! Well my confession is this, it was a mistake. A friend of mine asked how many peppers we would like when he made his donation. I was thinking bell peppers for the salad bar, turns out they were jalapenos. Should have asked! I have new found love for these peppers after this summer. They have been such a blessing at our garden. We found that kids love them when you remove the seeds they are not all that hot, and make for an exciting snack! Many were used by the mission and given to neighbors and family. I have found many fun recipes, and they make an excellent addition to marinara sauce, stir fry, breads, pizza and on! Below are two recent recipes.

With the change in weather I  was excited to create something warm and homey. This cauliflower rice dish is great way for kids to get there vegetables, and to avoid a starch overload. Super simple to make, kids can help! Can either be a great side dish or the star of the show. Simple to prepare, cauliflower rice is now a staple in our home. I love the big fresh bag from Taylor Farms available at Costco stores! Think of this recipe as a great way to clean your fridge of vegetables that need to be used. Use here! get creative! I use my marinara and farm fresh yogurt: OK to use store bought of course! Also below another fun way to use jalapenos; make an Aioli, (fancy word for garlic mayo). Below is a recipe inspired by my mom, who used a jalapeno aioli with fish tacos at our last visit to her place on the coast.

Cheesy Cauliflower Rice                                                                  Yield: 6 largeservings

Ingredients:img_2526

  • 4 Jalapenos, seeded and chopped
  • 1 1/2 C Shredded cheddar cheese
  • 2 Stalks Celery, chopped
  • 1 Can Pinto Beans
  • 2 C Cauliflower Rice
  • 1/2 Onion, chopped
  • 2 Tomatoes, chopped
  • 1/2 C  Chopped leeks, squash or other extra vegetable from garden or fridge.
  • 1/2 C Yogurt
  • 1/2 C Marinara Sauce
  • 4 Tbsp Butter

Directions:

In saute pan over medium heat, melt butter, add onion, celery and saute until translucent around 8 minutes.

Add cauliflower rice and cook an additional 8 minutes. Once cooked through add tomatoes. Season with salt and pepper.

Add beans, yogurt and marinara. Mix well and then add cheese. Serve once cheese is melted and ingredients warmed through Enjoy!

Simple Jalapeno Aioli

Directions:

Place 4 chopped jalapenos, 1 C mayonnaise, 1 Tbsp yogurt, 3 cloves of garlic and blend! That’s it! Feel free to fool with the portions. This makes approx 2 cups of sauce. Use on sandwiches, burgers, pasta, tacos and on!

Cherry Sauce

img_0706This sauce is in no way reminiscent of the cherry flavored medicine we got as children…

What a joy to be able to visit with friends down the road and be sent home with fresh picked cherries. In an effort to not waste these beauties I decided to make batches of cherry sauce that can be used as a filling in pies, tarts or turnovers, mixed with yogurt or cottage cheese, in cheese cake, and drizzled over pancakes or ice cream. Use a cherry-pitter or simply cut out with paring knife. This is the time-consuming portion, promise its worth it!

Ingredients: (Recipe may be doubled.)

  • 2 C Bing cherries
  • 1/4 C Sugar
  • 2 Tbsp Maple Syrup
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Corn starch

Directions:

Pit Cherries and place in large stock pot. Heat on low and add sugar, syrup and lemon. Simmer for 10 -15 minutes until cherries are heated through. Use immersion blender to blend.

Heat on high until thickened slightly. Allow to cool and pour into jars for preserving if desired. May be stored in refrigerator for 3 weeks or freezer for 9 months without preserving. Enjoy and keep me posted on the many uses you find!

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A Simple Way to Make Cheddar Cheese and Your Own Cheese Press!

This as simple a way to make a  pressed cheddar cheese, I will also include illustrated instructions on how to make your own press!  You can create fresh cheddar curds without the use of a press. They taste good and are immediately gratifying. The aging and use of  press for hard cheeses makes the cheese special and creates a depth of flavors as time goes on. You can get creative and try different pressing and aging times, then sample the cheeses as time goes on. I did not get that far. I put my lovely pressed cheese to dry on the counter and the kids and I got too curious. We tried it and it was delicious, and gone before dinner. Either way it was fun to create and making cheese is such an art form. You can try to measure temperatures, time, weight, and ingredients just right but it really comes down to intuition and taking the time to know the process and sticking with it. Like any art.  Cheese making is a skill I am still learning and to me that is the fun of it. I’m going to outline through my experiences the easiest simplest and least fussy way to have a successful cheese. There are a whole lot of other recipes out there that go into more depth but I’m going to keep it as fun as possible, kids love this because it is a science experiment with yummy results!

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Ingredients:

Directions:

Put the milk in large clean stainless steel pot and slowly warm milk to around 80F, or just until milk feels on verge of getting hot. Sprinkle the culture into milk and stir well with whisk.

Cover and allow the milk to culture for around 45 minutes. I put this in the oven with light on and towel over top. Mix rennet in 1/4 C water and stir well into the milk. Cover and allow to sit another 45 minutes. It is now that a curd will begin to form. Using the blade of a long knife ( I use a cake frosting knife) you can literally cut into the curd. Make long cuts length wise and across to form 1/2 inch cubes. See picture.

Be gentle as the less you handle the more delicate your cheese will be. Let the now cut curds rest for 10 minutes. Then move pot to burner and heat to a little over 100 F for 40 minutes, stirring gently to keep curds form sticking together. Scoop out the curds with a strainer or slotted spoon into a colander. Allow the curds to rest in the colander and drain over the still warm pot. Let the curds drain for an hour, turning the curds to drain well and keep the whey below warm to allow the process of “cheddaring” to occur.

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It is now that the cheese will take on a squeaky texture, which the kids love to sample. Then remove the curds form the strainer and cut into 1/2 inch chunks. Put them in a bowl and toss with the salt. It may taste very salty but as the cheese is pressed, the salt comes out with the whey, so it is better to be a little heavy with the salt.

Creating a Cheese Press:

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Directions for Pressed Cheese:

Line the cheese mold with cheesecloth, I use a tea towel, and fill with the cut curds. Place on center of cheese press with pan to collect whey underneath. Place follower on top. I then put an empty mason jar which fits in lid. Place top wooden board and add 10 lbs weight for an hour. Take out cheese and cloth and turn over.

 

Replace weight and press an additional hour. Add 10 lbs and press overnight. Remove cheese and let air dry for 4 hours. You may eat fresh . Will last 2 weeks in refrigerator.  Age for flavor in cool dry place with wax for 4 weeks and   up to 6 months, even longer if desired!  The longer the cheddar ages, the sharper the cheddar becomes! Enjoy the process and let me know how your trails go!

 

 

Brown Butter Maple Oat Breakfast Muffins; Learn my Quick, One Pot “Blank Canvas”  Recipe, and a lemon version

img_9499I’m bringing muffins back! Some of you may be thinking, I never knew muffins were out, neither did I! That was until I went to research muffin recipes in my new cook book and nada! Looking further online, it seems the culinary world has turned its back in this American staple. The muffin  is underrated and seen as creation that takes little skill that has now been confused with its trendier counterpart the cupcake. Muffins were created in America, different from the English version, this muffin was a batter that required a tin, and baking powder, which wasn’t invented until the late 1800’s. Muffins were traditionally made by hand, but modern bakeries wanting to make them more light like the much desired cupcake,  added more sugar and used a mixer to add dry to wet ingredients. Personally the muffin means a lot to me. It has been a wonderfully easy way yo be creative as a busy mom, and feed my kids a wholesome snack at the same time. Muffins are versatile and a great way to use seasonal fruits an vegetables. The possibilities are endless, and in using traditional methods with high quality  ingredients its like creating a work of art. It has taken me time to be able to not have to look at a recipe, creating a stand by muffin recipe that I can make quickly,  being able to get creative with what I have, and double easily to share. My recipe takes one pot, little mess and little time. I usually can make these in 10 minutes or less and you can too! Think of this recipe as a blank canvas. The ingredients should be the freshest you can find. If you can take the time to make fresh yogurt  I encourage it. See my recipe for homemade yogurt. Besides added health benefits, yogurt tenderizes baked goods. The homemade yogurt makes this muffin special, and creates a feeling of accomplishment. Get cookin’!

Ingredients

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Everything here except the Baking Soda and Powder

  • 3 C flour
  • 1 C Rolled Oats
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • 3/4 C Sugar
  • 1/4 C Maple Syrup
  • 2 Eggs
  • 1 C yogurt
  • 1/2 C Butter (melted)
  • 1/2 – 1 C add ins- see below.

For Lemon Oat Muffins:

  • Juice and Zest of 2 Meyer Lemons
  • Powdered Sugar for dusting.

Other ideas for ad ins for both sweet and savory muffins include ; Apple sauce, Fruit puree or whole berries, chocolate chips, almond butter, roasted nuts, pureed vegetables like carrot or cauliflower, cheeses, grated zucchini, and the list goes on! You can adjust the add ins by decreasing the amount of yogurt or butter used. For example if you want to add 1 C apple sauce use only 1/2 C yogurt.

Have fun creating new muffins to try with your family. The portable nature of a muffin makes it such a great convenience and a way to pack nutrition into your day without hitting the drive thru, taking time and money. Remember these also freeze great for later use so stock up when you have some extra time to bake!

Directions;

In large pot melt butter. If making Lemon Muffins as pictured above, add lemon zest and juice. Let butter cool slightly. Add sugar, yogurt, maple syrup and oats, stir.

Place sifter over pot and sift in flour, salt, baking powder and soda.

Make a well in center of flour crack in 2 eggs. Using a fork beat the eggs until yoke and whites combined, then fold into dry and wet ingredients until just combined. Do not over mix, batter should be lumpy and this is OK. Spoon into buttered tins.

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You can never over fill and muffin tin!

bake 350 F for 15-20 minutes, or until tooth pick comes out clean. For Lemon Muffin sift tops with powdered sugar and additional lemon zest. Enjoy!

 

Art to FEED; “Community Hearts” and the Children’s Center at Modesto Gospel Mission

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Myself, Lilly and the lovely Angela, a volunteer at the center. 

Sometimes reality can  hit you hard. Going to the Modesto Gospel Mission to volunteer at their children’s center one evening with a group from church, I remember thinking, will there really be a need? Do we have too many volunteers to really help, will we be standing around, wanting to be helpful but doing so in vain. Many different thoughts come up whenever we try to do something of value. We start to believe all the negative voices, the ones that keep us from getting up and out to help. The sad reality is our world is a fallen one and the need is overwhelming. In entering the children’s center I had to take a seat. I was hit with this reality that exists in my own back yard. Children, infants, families without hope. I also write this having lost a childhood friend last month, after drug addiction and living on the streets ended in tragedy.  I don’t believe you need a worldly perspective to look around your own community and know things aren’t right.

Modesto is increasing in it’s population of homelessness,(Modesto Bee, August 2015). An increase in alcoholism, drug addiction, low literacy rates and mental illness seems to be only fueling this problem. It is easy for many to ignore this issue, how would one even begin to help?  One only has to drive down the La Loma neighborhood of Modesto, an area I used to ride bikes as a child, and one can see this growing problem first hand. The Modesto Gospel Mission exists here to help, and the children’s center offers a safe place for children who otherwise would have nowhere to go but out on the streets. This is a home to many, a community to many. It is at times a chaotic and volatile place, but there are much needed rules, structure, warmth and encouragement. The Mission has aims to improve community with a larger medical facility, women’s center and a newly purchased warehouse in order to teach skills for employment to its participants in their program. We donated our “Community Hearts” painting, done at the Homestead Market Fair in Ripon, CA. The painting was done by the community, who all painted their “hearts” as a symbol of support for the children’s center at the Modesto Gospel Mission.

Many homeless desire to work and be productive. Art to Feed has a vision in line with our philosophy that connecting people with food and agriculture improves community. This year we plan to create a small maintainable garden providing fresh produce for a salad bar daily for the children, women and men that come to the mission for meals. The garden will also teach skills and allow for a positive environment for the residents and the community that surround the garden. We also hope to incorporate some children’s programs with the help of a local garden club. We envision the garden growing every year and possibly leading to the selling of produce at local farmers markets, providing employment and skills for our homeless community. There have been successful models with a similar concept by Sol Food Street Farms, and we can only aspire towards this. For now a garden. I am not naive to think that this will solve all of our problems. But its a small step, and as one resident said in hearing of our plans, a much needed bit of “life.” Giving something living to take care of and watch thrive in an environment that is so accustomed to  failure is enough of a step for me and one I cant wait to get started.

If you are interested in donating towards the garden I will be having an art show thru February at the Carolyn Huff Gallery in Modesto, also a part of the down town art walk. All proceeds will be used to fund this garden. If you are interested in volunteering for the Modesto Gospel Mission, or just to learn more you can attend their monthly tours, and visit them online to learn more or donate at http://modestogospelmission.org/

 

Split Pea Soup with Horseradish and Tarragon

img_9386In the heart of everyone is a little country and a desire for simpler things. I don’t care where you are from or where you are now, this is true in all human beings. A soup like this is meant to be created and not ordered. This is as old school and traditional country as it gets. I spiced this up with fresh grated horseradish root and Verde sauce (courtesy of my mother and inspired by the taco Christmas eve shared with employees at dairy).  The spice cuts through the sweetness and richness of the ham and peas. I also brighten it with Meyer lemon and tarragon from our garden. Fresh garlic, onion, bay leaf and a little nutmeg add warmth. I did not have any carrot at the time, but if you have some add a couple large carrots chopped, as this is a great addition! I love this as a meal served with crusty bread and fresh butter.  Make an extra batch to share!

Yield: Approx 6 large servings                               Time: Preparation; 30 min. Cooking: 4 hours

Ingredients: img_9375

  • 2 1/2 C Split Peas Dried
  • 2 1/4 Quarts Water
  • 1 1/2  Lbs Cubed Ham plus Ham Bone
  • 1 Tbsp Chicken Bouillon
  • 2 Tsp Fresh Cracked Pepper
  • 2 Stalks Celery
  • 1/2 Medium Yellow Onion
  • 3 Cloves Garlic
  • 2 Tbsp Fresh Grated Horseradish Root
  • 1/2 C Verde Sauce
  • 1 Tsp Nutmeg
  • 2 Bay leaves
  • 1 Tbsp Dried Tarragon or 2 Sprigs Fresh Tarragon
  • 2 Tbsp Olive Oil
  • 1 Tbsp Meyer Lemon juice

Directions:

Melt butter in dutch oven or large stock pot. Add chopped onion, garlic and celery. Season with salt, pepper and nutmeg, and saute until transparent and softened. Grate fresh horseradish into vegetables. Add cubed ham and ham bone. Saute an additional 5 minutes to render flavor. Add Split peas, and cover with water. Add chicken bouillon and stir. Bring to boil an then turn heat to low. Cover and simmer for one hour.

Add bay leaf and tarragon, (I use something called a soup sock for herbs to be removed) and simmer an additional 3 hours, or until peas are cooked through and soup has thickened. Stir in Verde sauce and lemon. Garnish with additional fresh grated horseradish and serve with crusty bread and fresh butter! Enjoy this warm country meal and share with friends! May freeze for up to 4 months.

Dad, Uncle Jack, Aunt Angie and the kids at dairy Christmas Eve. Enjoying Oysters and fresh tacos with homemade Verde and guacamole prepared by the workers to share in celebration. A feast at the shop!

 

 

 

Habanero Limoncello

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A little sunshine for this holiday season! I just love the hue that limoncello turns  as it marinates with lemon zest. Limoncello is essentially an infused vodka, a traditional drink originating from Italy. Using our Meyer lemons, I wanted to try making limocello for the first time. A suggestion from a friend, thanks Ellen! I added a kick by using habenaro vodka, which I had on hand. It turned out great, and not too spicy, but you can also use regular Vodka as well. Lemoncello can be enjoyed by itself, or as a mixer with champagne, ginger ale, (think moscow mules), or create your own!  Lemoncello only uses the zest of the lemon, so juice the remaining lemons to create other holiday treats, lemonade or freeze juice in ice cube trays for future use. This makes a unexpected gift and freezes well once made to enjoy during summer!

Ingredients:

  • 10 Lemons
  • 750 ML Premium Habenaro Vodka (Regular Vodka ok as well)
  • 3 1/2 C Water
  • 2 C sugar

Directions:

With very sharp knife or potato peeler remove the outer rind of lemon, trying to avoid the inner white pith. Too much pith in the vodka will make a very bitter drink. Place rinds evenly in jars, and add vodka till 3/4 way to top. Place on lid and allow to rest in dry dark place for 1-3 weeks. Then make a simple syrup by adding the water and sugar and heating sugar until dissolved. Stir often. Allow to cool. Pour vodka with rind through strainer into the pan with simple syrup. Stir and pour into jars. Allow to rest further an additional week in refrigerator. Enjoy and give!

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Spiced Pear and Pumpkin Yogurt Muffins with Graham Crumble

 

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Over flow topping makes great ice cream fixings!

“Spiced Pear and Pumpkin Yogurt Muffins with Graham Crumble”…I love seeing how far a recipe can go in giving to others. I seem to always double a recipe so that I can save for giving or to feed my family later…food hoarder? Maybe. I think it goes beyond that, I think we all connect with food. To value food and take the time to cook means a lot in terms of who you are. Its part of the essential skills of living, just as farming is. God gave us the ability to create, communicate and care for this earth. Growing food, preparing it and giving of it to others gets us in touch with something greater than ourselves. Those who understand this appreciate the gift of food immensely, and I love sharing with those who feel the same. One of these is our sweet auntie, or technically cousin, Sierra. She gave us this delicious home-made Spiced Pear Butter that was prepared in her kitchen on their family dairy farm, along with bread and something else I’m sure, all the while 5 kiddos running around! Amazing. I had never tasted it before and it was delicious. I almost hated to hide it in a muffin, as it would be so good on toast or pancakes…maybe we can get some more… I will share her recipe later as well.

 

This recipe, of course, incorporates our yogurt made fresh from our dairy. Try my method for simple Cultured yogurt in the oven.  I was happy this recipe yielded 30 good-sized golden beauties, and were shared not only on a camping trip but also with two special neighbors, and employees at the dairy! All gave rave reviews, so pat on my back and hoping to share with you a successful moist muffin recipe!

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Everything here but the pumpkin!

Ingredients:

  • 4  C Flour
  • 1 C Oats
  • 3 Tsp cinnamon
  • 2 tsp nutmeg
  • 1 1/2 C Sugar
  • 1/3 C maple syrup
  • 2 tsp Vanilla
  • 2 Tsp Baking Soda
  • 2 Tsp Baking Powder
  • 2 Tsp Salt
  • 2 C Pumpkin Puree
  • 1 C Yogurt
  • 1 C Pear Butter (can substitute apple sauce)
  • 2 Eggs
  • 2 Sticks Butter Melted

Crumble:

  • 2 Sleeves Graham Crackers( 3 C Graham Cracker Crumbs)
  • 1/2 C Butter Melted
  • 1 /2 C Brown sugar
  • 2 tbsp Flour

Directions:

Pre Heat Oven to 350 F. Prepare Muffin Tins: (Recommend Pam Baking Spray). Melt Butter in small pan and set aside. Measure out flour, baking soda, baking powder and salt in large bowl. In separate bowl measure out oats. By hand mix in  yogurt, melted butter, pumpkin, pear butter and sugar until combined and free of lumps. Let oats sit for 5 minutes. Fold an egg at a time into wet ingredients.

 

Slowly fold wet into dry ingredients until just combined, being careful not to over mix. Lumps at this point are fine! Spoon 2 large spoon full into each muffin tin. Should yield approx 30 muffins. For Topping melt the butter in same pan as prior and once melted add crumbs, brown sugar and flour. Add a pinch of salt. Using a pinching method mix until forms a rough crumble, adding more flour if needed. Add 1 tbsp toppings to each muffin, and bake for 20-25 minutes until firm in center and golden brown. Enjoy and spread the love!

Harvest Short Ribs; Braised in Brown Butter and Tarragon on Bed of Creamy Yogurt Polenta

img_8608Tried to sound fancy; got you didn’t I?? This is simple as food gets, but we can make it sound pretty elevated. This is “peasant food,” which by the way is the kind of food I love to eat and cook. It is about using what you have, making the most of it. When cooking my recipes, have fun be creative. Don’t have nutmeg? Don’t drive to the store, use something you may have, cloves or coffee can warm up this dish with flavor just as well, then it will be truly your creation.

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The short rib is by no means a fancy cut, but when cooked right it is buttery melt in your mouth divine. I used the last of our garden vegetables as I prep our garden beds for a fall garden. I roughly chopped up the vegetables, letting them cook down through out the day, and then puree in a blender. I plan to use the other half for a vegetable based soup. The ribs are braised with tarragon,  butter and coconut oil, then allowed to stew with the sauce until tender. The coconut oil allows the butter to get to a high temperature without burning. I serve this over polenta. My mother and grandmother always had polenta, I was shocked at how little other people use this Italian staple!  I like my polenta creamy, but not watery, similar to a thick “grits,” with the grain of polenta is finer. I stir in my yogurt made fresh from the dairy farm to give the polenta extra creamy.  If you haven’t tried to make your own yogurt try it using my method! This is a perfect meal for a cold fall night. Make extra and invite friends!

Ingredients:

  • 4-8 Qts vegetable puree. (A full 8 Qt Pot of chopped vegetables)
  • 4- 6 lbs Short Ribs
  • 2 Tbsp Fresh Chopped Tarragon
  • 2 Tbsp Butter
  • 2 Tbsp Coconut Oil
  • 1/4 C wine
  • Salt and Pepper to Taste
  • 1 tbsp ground nutmeg
  • 1/3 C molasses
  • 1/3 C balsamic vinegar
  • 1/3 C sugar

Polenta:

  • 1 1/2 C Corn Meal
  • 6 Cups of Chicken Stock
  • 2 Tbsp Butter
  • 2 Tbsp Yogurt
  • Parmesan Cheese

Directions: Roughly chop what vegetables you have on hand (carrots, celery, onion, kale, garlic, eggplant, zucchini etc) Add olive oil, salt and pepper and cook until all vegetables are tender. Puree in blender or with immersion blender in pot.

In separate pan, brown short ribs. I will explain the method of braising; start by heating the butter and coconut oil in saute pan. Season short ribs with salt and pepper. Chop tarragon and add to pan. Pace ribs in pan and let brown on one side, then flip. Approx. 3 minutes a side at very high heat. Make sure you get a nice “crust,” this will allow the ribs to seal in any juices and lead to tastier meat. Now you will have some burnt looking bits, this is the fat that has been rendered and is full of flavor. Add a little liquid of your choice, wine, water or chicken stock. About 1/4 cup. Using spatula scrape these bits with the liquid and let it reduce a bit. Add ribs and browning liquid to vegetable puree.

Add molasses, nutmeg, sugar and vinegar. Simmer on low heat for 1 hour. Place in 350 F oven for 2-4 hours. Make polenta by boiling chicken stock and butter. Add Polenta slowly with whisk to avoid lumping. remove from heat and let sit for 30 minutes stirring occasionally. Serve short ribs over polenta with extra juice and a little parmesan if desired! Enjoy.

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Because if I ever become a mother who keeps their family from eating to get a good picture, please tell me to stop