Well, it was bound to happen. Temperatures just plunged here on the East Coast and when the wind whips across the bay, it is bone chilling! When the weather turns that cold, I find making a nice braise that spends a few hours in the oven the ultimate comfort food. I love making braises through out the winter and one of the most rewarding is this slow red wine braise for beef short ribs. Beef short ribs are one of the most delicious and flavorful cuts of meat. It takes some love and time to bring the best out of this cut in preparation. First, the ribs are bathed in a brine for a few hours to add flavor and keep the meat tender while it slowly braises in the oven in a bath of red wine and beef stock with some lovely herbs and vegetables. The final step is a splash of red wine vinegar to balance against the richness of the meat. The result is a beautiful, complex marriage of flavors. I know this sounds a little theatrical but the results are show worthy!
From by the bay wishing you lovely slow braised food memories!
Beef Short Rib Braised in Red Wine
1 tablespoon pink peppercorns
2 bay leaves
1 cup light brown sugar
1 cup coarse sea salt
6 cups water
4 tablespoons olive oil
3 pounds beef short ribs
¼ cup all-purpose flour
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
2 cups leeks, chopped in rings using the white and light green parts only
1 cup fennel, chopped ( remove fronds, stem and core)
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
1 tablespoon light brown sugar
2 teaspoons fennel seeds
1 tablespoon minced fresh rosemary
1 teaspoon fresh thyme leaves
2 bay leaves
2 tablespoons tomato paste
2 cups beef stock
1 bottle dry red wine
1 tablespoon red wine vinegar
1 teaspoon sea salt
¼ teaspoon fresh ground black pepper
In a large stock pot add the ingredients for the brine and bring to a boil, dissolving the sugar and salt. Cool completely then add the beef short ribs , cover and refrigerate for 3 to 4 hours. Remove from the refrigerator and remove meat from the brine pat dry and let come to room temperature , before proceeding with making the braise. Mix flour, salt, pepper and paprika in a sealed plastic bag. Add beef short ribs into the bag and coat with the flour mixture. In a large Dutch oven heat 2 tablespoons olive oil. Sauté the floured beef short ribs until browned. Remove browned meat into a bowl and place to the side. Add remaining olive oil to a pan and sauté the leeks and fennel until both start to soften. Add garlic and red pepper flakes and saute a minute . Add the fennel seeds, rosemary, thyme, and bay leaves. Sauté until fragrant about one minute. Add the tomatoe paste. Deglaze with the wine and stock . Add light brown sugar , salt and pepper and then add the meat. Bring to a boil, then lower heat , cover and simmer until very tender but meat still on the bone, approximately 3 hours. Skim any fat from the sauce and then add one tablespoon red wine vinegar and simmer another ten minutes. Remove from heat and serve with soft polenta or mashed potatoes.
It’s this cook’s favorite time of year, Thanksgiving. Up until the arrival of this holiday, I will be posting recipe by recipe a complete meal. This week’s post is the centerpiece of the holiday, a delicious brined turkey. Ever since I started to brine my turkey’s the night before, I have delivered to my table a juicy, moist roasted turkey. I especially enjoyed this brine, which uses some of my favorite fall flavors – apple cider, apples, maple syrup, cinnamon, sage, brown sugar and a touch of allspice. The flavors combine to create a subtle sweetness to the meat. For the roasting by using maple syrup and melted butter to baste the turkey, the result is a beautiful crisp and brown skin on the outside of the turkey and the inside meat is moist and tender. So follow along to create a perfect holiday menu!
From by the bay wishing you apple cider brined food memories!
Apple Cider Brined and Maple Roasted Turkey
1 16-18 lb. turkey, preferably organic
16 cups cold water, or more to cover turkey
8 cups apple cider
1 cup fine sea salt
1 cup light brown sugar
2 macintosh apples , quartered
2 cinnamon sticks
2 star anise
2 tablespoons allspice berries
2 tablespoon black peppercorns
½ cup maple syrup
2 onions , peeled and quartered
3 sprigs sage leaves
To roast turkey
2 whole macintosh apples
1 onion, peeled and quartered
2 cinnamon sticks
1 bunch fresh sage leaves
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
8 tablespoon unsalted butter at room temperature
¼ cup maple syrup
Prepare brine by combining apple cider, water, sea salt, maple syrup, brown sugar, onions, sage, apples , cloves, cinnamon sticks, allspice, star anise and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Fill the cavity with the apples, onions, sage and cinnamon sticks. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.
The leaves are falling, football season is well under way, homecoming queens and kings are in parades ( including my Mom) and the Octoberfest has started in Germany. What better way to celebrate fall than with a terrific bratwurst sandwich , kicked up a bit using some seasonal flavors, such as fresh horseradish and grated apple! The bratwurst preparation is very traditional but the horseradish cream dressing gives it the modern twist. Don’t be daunted by the instructions. If you are looking for shortcuts, buy some caramelized onions in a jar and use prepared horseradish. Reduce the amount used and adjust according to how much kick you want in the your dressing, Enjoy!
From by the bay wishing you happy fall memories!
Bratwurst Sandwich with Horseradish Cream and Onion Marmalade
2 bottles dark beer
1 teaspoon olive oil
4 6 “ Sour dough baguette pieces sliced ¾ through in half or some hot dog size rolls
1 tablespoon olive oil
Onion Marmalade Topping
3 large sweet onions slices
2 tablespoon olive oil
1 tablespoon unsalted butter
1/2 teaspoon fine sea salt
2 tablespoons balsamic vinegar
4 tablespoons dark brown sugar
1/2 cup sour cream
2 tablespoons grated granny smith apple
1 tablespoon grated fresh horseradish
1 tablespoon grainy mustard
2 tablespoons mayonnaise
½ teaspoon caraway seeds
To make onion marmalade:
Take a large sauté pan to medium heat. Heat both oil and butter then add the sliced onions and salt. Keep at medium heat stirring often until the onions are well browned and caramelized about 15 minutes. Add balsamic vinegar and brown sugar and sauté another 30 minutes continuing to stir. The onions should be a deep brown color and have a jam like quality. Remove onions from pan and keep in bowl until ready to serve.
To make horseradish cream :
Add all ingredients into a bowl and mix well. Keep in the refrigerator until ready to make the bratwurst sandwiches.
To make bratwurst:
Place into dutch oven with the beer, bring to a boil, then lower to simmer for about 15 minutes. Heat olive oil in a sauté pan. Add the bratwurst and brown on all sides and remove from pan. .
To prepare the sandwich:
Preheat oven to 400F. Place the sourdough bread slices on a baking sheet. Brush cut side of the bread with olive oil. Bake in the oven for ten minutes until golden brown. Spread horseradish cream on side slice of bread, add the bratwurst and top while onion marmalade.
Each summer our family would visit my mother’s sister Julia and her family at the Jersey shore. It was a big treat for all of us. We would spend our time running around outdoors and then come in to a wonderful meal. What better summer seaside meal then crabcakes. My aunt served them with tartar sauce and lemon. So when my mom finally got around to getting the recipe, she named the crabcake as Julia’s Crabcakes (best ever made). This is no exageration. I didn’t touch my aun’t recipe for the crabcakes. How can you improve on the best ever made? I did add some cilantro mayonnaise and placed on a bed of sauté red peppers with fresh corn, Yum!
From by the bay wishing you the best ever made food memories!
Julia’s Crabcakes with Cilantro Mayonnaise
1 lb lump crabmeat, pick for cartilage
2 eggs beaten
2 tablespoons finely chopped onion
1 tablespoon finely chopped red bell pepper
1 tablespoon prepared mustard
¼ teaspoon Worchester sauce
½ cup bread crumbs
3 tablespoons mayonnaise
Juice of ½ a lime
½ teaspoon black pepper
6 tablespoons unsalted butter
Cilantro leaves to garnish
It’s very important that the lump crabmeat is very well picked over for any cartilage. Add to a bowl. In a small sauté pan use 1 tablespoon of butter and sauté the onion and pepper until very soft. Add to the crabmeat. Add the remaining ingredients except butter into the bowl. Form 8 crabcakes patties. Place on a tray and cover with plastic wrap. Keep in the fridge for an hour. Using a large skillet, melt butter and sauté cakes until golden brown. Place on a bed of the red pepper and sweet corn sauté, add a little cilantro mayonnaise to the top of each cake and a few cilantro leaves. Serve remaining cilantro mayonnaise to the side.
2 tablespoons olive oil
1 clove garlic minced
2 tablespoons water
6 oz cilantro leaves
1 cup store bought mayonnaise
Juice of 2 limes
Zest of 1 lime
5 drops Tabasco
In a food processor combine olive oil, garlic and water. Add cilantro and puree. Add mayonnaise, Tabasco lime juice and zest and blend again. Remove and place in glass jar cover and refrigerate until ready to serve with crabcakes.
Living and working in Manhattan is one of the best experiences in the world. There are however, tradeoffs around the contraints of apartment living. For someone like me,who has a passion for cooking, a small city kitchen requires alot of creativity and organziation. Entertaining in small spaces can be challenging. So when I bought my house by the bay, among the many wonders this house had to offer such as sweeping views of the water, open spaces, a great kitchen, there was one feature that I had no idea how much I would love. Wait for it …….a walk in pantry. I love my pantry! Just keeping it stocked with interesting food items is fun. My souvenirs from traveling are now often food to place onto my pantry shelf in anticipation of creating some new dish. When I start thinking about a recipe I walk into the pantry and rummage through the shelves looking for ingredients to inspire me. The recipe below for Mango and Honey Glazed Spareribs is one such recipe. I always have some of Major Grey’s Mango Chutney on my pantry shelf.
Major Grey’s chutney is a combination of mango, lime juice, raisins, tamarind, onion and spices. My dad loved this chutney and it’s exotic taste. I pulled the chutney off the shelf because it was getting close to the expiration date ( this is a whole other aspect of pantry living, managing to expiration dates ). I used the chutney as the base to my glaze and the results were amazing.
From by the bay wishing you lovely chutney food memories!
Mango and Honey Glazed Spareribs
Serves 4 as main course or 8 as appetizer
2 ½ lbs. racks baby back ribs
2 cloves garlic, minced
1 tablespoon fresh ginger , grated
½ teaspoon cayenne pepper
3 tablespoons dark brown sugar
¼ cup honey
¼ cup vermouth
½ cup soy sauce
6 ounces mango chutney
Combine all ingredients into a plastic sealed bag. Place in refrigerator for at least 6 hours or better overnight. Preheat oven to 400 degrees F. Line a large baking dish with aluminum foil and empty the entire contents of the plastic bag into the dish. Arrange ribs in pan in one layer. Place in oven and turn every 15 minutes as the ribs brown. Bake for approximately 45 minutes. Tranfer ribs to cutting board and let stand 5 minutes before cutting.
Sometimes I use country style ribs for this dish, in which case the cooking time is a little longer 1 hour. The meat literally falls off the bones – it delivers great favor and is more economic.
Tip: keep handy in the refrigerator tubes of garlic and ginger paste. They are available in Japanese specialty food stores. They are perfect for making quick marinades – without compromising the taste.
I have been intrigued with cooking with cola and other soft drinks ever since I first read about it – which was in the Nigella Lawson’s book “Nigella Bites”. Leave it to me to learn about Southern cooking from a British food writer. I started to experiment with barbecue sauce and the result is this jazzed up version for brisket. It’s a great way to entertain a crowd with big flavor and little work. The sweetness of the cola permeates the brisket which is then perfectly balanced with the acid coming from both the Balsamic vinegar and Worcestershire sauce. You will find yourself making dish over and over again. Yes, it’s that good!
From by the bay wishing you sweet cola food memories! Maryann
Brisket with Cola Barbecue Sauce
3 pounds brisket
3 cups cola barbecue sauce
Place brisket overnight in a sealed plastic bag along with the barbecue sauce. Next day, preheat oven to 275F. Empty the contents of the plastic bag into a Dutch oven include all the sauce. Cover with lid and place in the oven for approximately 4 hours. Brisket takes approximately 1 hours and 15 minutes per lb to cook. Remove from oven. Using two forks pull the meat apart and shred into the remaining sauce. Combine and serve. This can also be served as a sandwich using either fresh rolls and coleslaw or as a soft taco along with some sour cream.
Cola Barbecue Sauce
Makes 3 cups
1 ½ cup ketchup
4 garlic cloves, smashed
5 bay leaves
¼ cup balsamic vinegar
¼ cup Worcestershire Sauce
1 teaspoon smoked paprika
1 teaspoon fine sea salt
¼ teaspoon chili flakes
5 bay leaves
1 tablespoon fennel seeds
2 tablespoons fresh thyme, chopped
2 tablespoons fresh rosemary, chopped
In a medium saucepan bring all ingredients to a boil, then reduce heat and simmer for 30 to 45 minutes , sauce will thicken . Cool and use with steak, chicken or pork.
Note: no diet cola for this – the sugar is essential to the taste of the barbecue sauce.
Last weekend I had guests out from the city visiting by the bay. So when I was thinking about what to serve my friends so that they could really experience the waterside, of course lobster came to mind, the quintessential waterside dish. I love lobster rolls and I make it many different ways. Sometimes I just want the simplicity of fresh lobster meat , a toasted roll and melted butter and it’s delicious. This weekend I wanted to kick up the ingredients for my lobster salad with Old Bay Seasoning to add warmth to the taste of cool mayonnaise, fresh herbs such as parsley and the slightly licorice flavor of tarragon and a touch of fresh lemon juice to brighten all the flavors. My friends were taking the train from Penn Station, I told them to come early and I would pick them up in Port Washington and we would head over to the pier to buy some fresh lobsters. Once by the bay, I steamed the lobsters and made my salad. After a walk to the beach, we came back to have a terrific lunch of lobster rolls on the deck. What a perfect day!
Lobster Roll with Tarragon
6 cups chilled lobster meat from 4 – 1 lb steamed lobster cut in chunks
½ cup celery, chopped fine
2 tablespoons scallions, chopped
¾ cup fine store bought mayonnaise
2 tablespoon Dijon mustard
4 tablespoons lemon juice
4 tablespoon fresh tarragon, chopped
4 tablespoons Italian parsley, chopped
1 teaspoon Old Bay Seasoning
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Pinch cayenne pepper
6 brioche rolls, top split
1/2 cup unsalted butter
To a bowl add lobster, scallion and celery. In a separate bowl , whisk together mayonnaise, mustard, lemon juice, tarragon, parsley, old bay seasoning, salt , pepper and cayenne pepper. Pour over the lobster mixture. Blend well. Place in refrigerator covered until ready to use.
Melt butter and brush the insides of the roll. Toast in a 400 degree F oven 4 minutes until golden brown. Fill buns with lobster salad and serve.
I got up early the other morning and when straight to the farm stand. I just love this time of year, especially the corn. I found some beautiful ears of butter and sugar corn which is a mix of yellow and white kernels. I wanted the corn to be the star of my dinner that night so I decided to make shrimp and grits. In order to have the delicious corn taste enhance each part of the dish, I shucked the corn to mix into the dish at the end and also make a corn stock that I used to make the sauce for the shrimp as well as to cook the grits. I finished the dish off with some fresh basil from my garden. The results were terrific. Don’t be daunted by the steps, they are all easy and go quickly, so definitely try it out.