Recipes 

Along with providing you boards of exquisite quality we are happy to share some of our favorite tried-and-proven recipes with those who are hungry for something unique and delicious. Feel free to send us an email with your thoughts and how you enjoyed what you have made. Or, just go to our blog page and say a few words about the dish prepared. Enjoy!

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Braised Beef Short Ribs

This dish is so easy to prepare and absolutely delicious! I'm not a big fan of beef ribs on the barbeque, but, this is a must try for anyone who loves the deep complex flavors one gets from a slowly braised dish. When buying your ribs try to find nice meaty ribs and ask if the butcher can trim off any excessive fat. The only requirement is a pressure cooker and potato ricer which can be found in most home or kitchen stores. I was fearful and intimidated of using pressure cookers for years - not anymore! They have become a very safe and effective tool in the kitchen when you want something done quickly that would otherwise needs lots of time in the oven. I prefer to serve these ribs over a bed of finely mashed potatoes that are not overly seasoned or buttery. I like using a potato ricer to mash potatoes as it allows no lumps and never overworks the potatoes. The liquid from the ribs is very rich and flavorful and you don't want the mashed potatoes to be so rich and buttery you won't enjoy the dish.

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3-1/2 pounds short ribs (bone in - cut into roughly 4" pieces)

1/2 cup flour

1 teaspoon salt

1 teaspoon black pepper

3 tablespoons olive oil

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6 cups beef stock

1-1/2 cups dry red wine (preferably one you enjoy drinking such as a cabernet sauvignon or merlot)

3 cloves garlic

3 - 4  carrots

1 large yellow onion 

1/2 pound chanterelle or cremini mushrooms

2 whole star anise

3 cloves

2-3 bay leaves

1-1/2 teaspoon salt

1/2 teaspoon black pepper

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Garnish:

1/4 cup chopped parsley

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In pressure cooker begin to heat stock and wine (reserve 1/4 cup of the wine to deglaze pan later). Peel and cut carrot into roughly 2" long pieces and halve them if too thick. peel and cut onion in half then quarter each half. Peel and smash garlic. Wipe any dirt off mushrooms with damp cloth then cube stems and caps into 1/4" - 1/2" pieces. Add all these vegetables to pressure cooker along with star anise, cloves, bay leaves, salt and pepper. In large pan add 3 tablespoons of olive oil and bring to high heat. In bowl put flour, salt and pepper and whisk together. Cut Ribs into 4" sections (usually two rib bones) and dredge in flour mixture tapping off excess flour. Sear in pan on all four sides of rib until browned, usually 1-2 minutes each side. Place seared ribs into pressure cooker with heated stock and vegetables. Take 1/4 cup of reserved wine and deglaze the pan putting all drippings into pressure cooker and lock lid into place. Bring to temperature per manufactures instructions on medium to medium high heat and allow to cook for 1-1/2 hours until tender. Serves 4-6 people.

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Mashed Potatoes

3 large potatoes peeled and cubed

4 tablespoons butter

1/4 cup heavy cream

1-1/2 teaspoon Salt

1 teaspoon pepper

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Peel and cube potatoes into 1" cubes and place in pot of water and bring to boil. Reduced heat and cook until fork tender. Drain water. Heat cream and butter until melted and hot, but, not boiling. Using a potato ricer, mash potatoes and add hot cream, butter, salt and pepper. Mix ingredients together until creamy and combined.

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Serving:

Place a nice spoonful of mashed potato in shallow bowl then lay one section of rib on top. Place some carrot pieces and onion around potatoes then ladle juices with mushroom pieces around potatoes as well, not over the top of the ribs. Wipe edges of bowl and sprinkle some chopped parsley over the top. Serves 4-6 people. Enjoy!!