Chef’ing around

I still try to get my hands dirty when ever i have a little extra time on my hands and wanted to share some of the recipes that i’ve tried and have been happy with. Most of these recipe i halved because i’m not looking to feed an entire family.

Braised Short Ribs and Mashed Potatoes

short-ribs

 

Short ribs are a pretty easy dish to do as long as you have a dutch oven and time. This short rib recipe works pretty well even if you don’t use pancetta, or thyme.

http://thepioneerwoman.com/cooking/2009/11/braised-short-ribs-heaven-on-a-plate/

Canned Apricots

apricots

I’m always bugging friends with backyard gardens for any excess fruits or vegetables. This year Robin’s apricot tree was popping off dozen upon dozens of apricot so i rolled over there to pick up a grocery bag full of them. I kept the skin on and they do break down enough where you don’t realize they’re there when spreading it on toast.

http://www.davidlebovitz.com/2009/08/apricot-jam/

Carne Asada

carne-asada

Some carne asada recipes require 20 ingredients but i think this recipe does it well enough with more of the basic spices and herbs that should be in your cupboard already.

http://www.closetcooking.com/2013/05/carne-asada-grilled-marinated-steak.html

Branzino

branzino-2

 

I picked up some branzino at the farmers market one weekend and tried out a recipe out of the Frenchie Cook book i had recently bought. It was the first time it basted a fish, and boy that butter oil can really splash on your hand a lot if you’re not careful about it. Too bad my vin jaune sauce didn’t come together and was just a oniony chunky relish instead of an actual sauce.

http://www.amazon.com/Frenchie-Bistro-Cooking-Greg-Marchand/dp/1579655343

 

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