Friday, April 1, 2011








First of all, if food isn't your primary interest here at These Roving Eyes, I want to assure you to that there will be more-varied content soon.  Since we're a bit strapped for cash, we've been hiding out and our only outlet has been dinner.  So, if you're not into it, forgive me and trust that I'll move on from the glut of food posts soon.

In the meantime: Braised Short Ribs with Creamed Corn and Sautéed Rapini.  

This was Jeff's first time at Whole Foods.  Now, he gets overwhelmed in regular grocery stores, shutting down completely the moment we get inside, so this place was almost too much to handle with its perfectly-stacked produce and expertly-aligned meatcase.   When we food shop, Jeff tends to circle the perimeter poking around on his iPhone unless I give him a directive.  "A dozen eggs.  Go!"  He can bust up a Home Depot like nobody's business, but a market or a grocery store: I'm on my own.  (I admit: It's kind of cute.)  

But I digress.  


Beef Short Ribs

1lb beef short ribs
2 medium carrots
4 small shallots
2 ribs of celery
3 tablespoons fresh ginger, minced
6 cloves of garlic
1 cup red wine
A few shakes of balsamic vinegar
2 cups beef stock
Several sprigs of fresh rosemary and thyme, bundled
A tablespoon of grainy mustard

You'll notice this is pretty much the same as every other meal I've made lately: Cheap meat braised in wine.  Yum.  Right?  

Preheat your oven to 400°F.  In a large, oiled dutch oven, sear the ribs.  Remove and set aside.  In the same pot sautée your vegetables, garlic and ginger for a few minutes, then add the liquid and the bundled herbs.  Bring to a quick boil for just a few minutes.  Add the ribs back to the pot and place, covered, in the oven for 90 minutes-or-so, until the meat is tender.  

Remove the meat again and strain the rest through a fine sieve.  Place back on a hot burner and bring to a boil, reducing and thickening.  Let it boil for 3 or 4 minutes, lower your heat and then let it ride.  A few minutes before you're ready to plate, add the ribs back to the pot and get 'em all juiced-up.

*  *  *

Jeff (snapping out of his grocery-induced hypnosis) suggested rapini, a favourite, which lead me to some nice corn-on-the-cob. Creamed corn is a great alternative to potatoes, still starchy and satisfying, but a little lighter.  And its sweetness would be a great counter to the bitter greens. 

The Simplest Creamed Corn Ever

1 tbsp of butter
4 small cobs
1 cup of heavy cream
Salt and pepper

Melt the butter in a skillet.  Cut the corn from the cob and then, using the back of your knife, scrape the length of it, adding its milk to the loose kernels.  Cook on medium heat for a few minutes until softened and then add the cream.  Cook until the cream thickens the starch from the corn, mashing some of the kernels as it cooks.  Allow this to simmer away for 10 or 15 minutes.  Salt and pepper to taste. 




8 comments:

  1. Mmmm! Short ribs are my favorite and your photos make it look so look sooo good. I only had a salad for dinner. Jealous.

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  2. humina humina humina.....nothing wrong with food posts! yum.

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  3. I like the food post the best and this one has a recipe. Yeah! Thanks

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  4. I do love this latest food porn phase. Be poor forever.

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  5. Jeff E said it *perfectly*

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  6. His first trip to Whole Foods?! Sheesh. Home Depot. Indeed.

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