Decmeber 27, 2014 - MANISCHEWITZ BRAISED SHORT RIBS WITH HORSERADISH GREMOLATA

MANISCHEWITZ BRAISED SHORT RIBS WITH HORSERADISH GREMOLATA

INGREDIENTS

• For short ribs:
• 4 beef short ribs
• ¼ cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons oil (olive, canola or grapeseed will work)
• 2 carrots, peeled and sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 12 ounce can tomato paste
• 2 cups Concord Grape Manischewitz wine (any sweet red wine will do)
• 2-3 cups beef broth
• 2 sprigs sage
• 2 sprigs thyme
• 4 sprigs rosemary
• 2 teaspoons cinnamon
• For horseradish gremolata:
• ¼ cup fresh horseradish, shredded
• ½ cup parsley, minced
• Zest from 1 lemon
• 1 teaspoon lemon juice
• 1 tablespoon extra virgin olive oil
• Salt to taste

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Dredge your meat in a mixture of flour, salt and pepper.
3. Now heat oil in a large dutch oven over medium-high heat and brown meat on all sides. This should take about 10 minutes total.
4. Now remove the meat and drain the majority of the fat if there is any (leave a little). The meat should be nice and brown. Then add in the carrots and onion and cook until brown and soft, about 7 minutes.
5. Lower the heat to medium and add the garlic. Continue to cook for one minute. Then add tomato paste and increase heat back up to medium-high and continue to cook until the sauce is slightly brown, about 5 minutes.
6. Make sure to scrape up all the tasty brown bits on the bottom of the pot. Then add the wine and bring to a boil and cook until reduced by half.
7. Add the meat back in and top with enough broth so the meat is almost covered.
8. Also add in the herbs and cinnamon. Bring the whole mixture to a boil, cover, and bake in the oven for two hours until the meat is very tender but not falling apart yet. (2 hours)
9. At this point, you can cool the meat in the sauce and serve it the next day (it’s even better the next day!) or if you couldn’t possible wait another moment to dive head first into a plate of ribs, wait at least 30 minutes with the pot covered. Remove the meat, skim any fat and strain the sauce. Save/eat the little carrots- they are delicious!
10. To make the gremolata, grate your horseradish by removing the skin first and grating just like you would a potato. Then combine with parsley, lemon zest, lemon juice, olive oil and salt.
11. I served my rib on top of sautéed spinach on top of mashed potatoes drizzled with the sauce and garnished with the horseradish gremolata. Jew do what Jew like!

December 26, 2014 - Chicken and Dumplings

Chicken and Dumplings

Few recipes scream "comfort food" like chicken and dumplings. This hearty recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. These chicken and dumplings are ready in just an hour, so they're totally doable for busy weeknight meals.

• PREP: 30 MINS
• TOTAL TIME: 1 HOUR
• SERVINGS: 4

INGREDIENTS

• 3 tablespoons butter
• 1 medium onion, cut into 1-inch pieces

• 5 medium carrots, cut crosswise into 1 1/2-inch pieces

• 1/2 teaspoon dried thyme

• 1 cup (spooned and leveled) all-purpose flour

• 1 can (14.5 ounces) reduced-sodium chicken broth

• Coarse salt and freshly ground pepper

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

• 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed

• 1 3/4 teaspoons baking powder

• 1/2 cup plus 2 tablespoons milk

• 1 package (10 ounces) frozen peas

DIRECTIONS

1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
   
   
2. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
   
   
3. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
4. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.