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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

The Sycamore Restaurant, San Francisco

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2140 Mission St, San Francisco, CA. 94110. Melissa just had brunch here yesterday and shared some photos with me. I thought I’d share them with you. If you planning on visiting or live in the Bay area, this is a great place to have brunch. Here’s a peek at what she shared with me.

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I’m going to make TheSycamore Restaurant a must stop for #brunch, next time I’m in San Francisco. Visit www.thesycamoresf.com for more information.

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Braised Boneless Short Ribs And Root Vegetables In A Red Wine Reduction Over Cheddar Grits

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This has to be one of the coldest days we’ve had in Orlando in a really long time, so I needed to bring out the big guns for dinner tonight. Steve’s been working on roofs all day and I know he’d want a comforting dish to warm him up. I went to our local Farmers’ Market and decided on short ribs. They offer boneless short ribs which I’ve never seen anywhere else before, so I bought them.

The name of my dish, Braised Short Ribs With Root Vegetables In A Red Wine Reduction Over Cheddar Grits sounds super fancy but really it’s not.

I should tell you that our local Farmers’ Market is called Freshfields Farm. I posted a link at the bottom of this post in case you’d like to click and visit.

I definitely needed good white cheddar for my grits, and Freshfields Farm also offers a variety of cheeses, so this worked out perfectly.

Next, I was onto the produce side of Freshfields Farm to check out the root vegetables available for my dish tonight. I found a beautiful butternut squash and some leaf top carrots. Those are going to be perfect for my Braised Boneless Short Ribs.

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To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

This is what the boneless short ribs look like. You can see they have great marbling throughout the meat, which will make for a tender and flavorful dish.

Instead of browning the meat off in batches, in my Dutch oven, I’m going to sear the meat all at one time by roasting the short ribs in the oven at a very high temperature. I love this method instead of browning them off in batches on top of the stove. Also, I can start cooking the vegetables off on top of the stove while the meat is searing.

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Be sure to keep checking their progress until they look like the picture above.

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On the stove top, start softening the vegetables in the Dutch oven. It’s really important to season each layer as you go.  I’ll show the total amount of Kosher salt and pepper in the ingredients list.

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For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced, add the beef consomme and beef broth.

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Adjust the oven temperature to 325-degrees F.

Remove the short ribs from the oven.

Add the seared short ribs and their juices (the juice is extra flavor) to the pot with the vegetables.  Bring all this up to a boil then reduce to a simmer and place into the oven for 2-1/2- 2-3/4 hours. The short ribs will be fully cooked and fork tender.

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Carefully remove the short ribs from the oven. Turn the oven temperature to 350-degrees F. Carefully remove the short ribs from the pot and set onto a plate.

In a small bowl make a *slurry. Add the *slurry to the pot. Bring the sauce back up to a boil. Stirring everything continuously until the sauce thickens and coats the back of a wooden spoon. You want it to be like a loose gravy, so when you ladle it over the cheese grits, the sauce will cling to the veggies and soak into the grits.

At this point, add the meat back into the pot and place the lid on. Set the pot on a back burner on very low or warm if that setting is available on your stove.

Next, onto making the cheddar grits.

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Adjust oven temperature to 350-degrees F.
In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

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Prep Time: 30 minutes
Cooking Time For Short Ribs: 2 1/2 to 2 3/4 hours
Cooking Time For Grits: 1 hour
Oven Temp: 325 degrees
Yields: 4-6 servings
Equipment, 6-quart Dutch oven, food processor, 2 rimmed baking sheet pans, 9 x 11 baking dish

Ingredients For Boneless Short Ribs:

3 cups of water
1 cup of heavy cream
1 teaspoon of Kosher salt
4 tablespoons unsalted butter, room temperature
2 cups of shredded white cheddar (reserve 1/2 a cup for the topping)

Directions:
Preheat oven to 450-degrees F.
To start this dish, the vegetables need to be prepped. It’s important that they all be approximately the same size so they cook evenly. Besides the butternut squash, carrots, onions, and minced garlic using a food processor purèe the Piquillo peppers.

In a large mixing bowl, add the short ribs, 1/4 cup olive oil, 2 tablespoons of Kosher salt, 1 tablespoon freshly cracked black pepper. Mix to combine. Lay the marinated short ribs, in one layer, spread out, onto two baking sheets. Roast for 20 minutes. Halfway through the roasting process, flip the short ribs to get a good caramelization on all sides.

Note: Oven temperatures may vary slightly. The 20 minutes roasting time for the short ribs is an approximate time.

In a Dutch oven preheated on medium-high heat, add the olive oil, onions, and carrots. Season with Kosher salt and black pepper. Sautè those for 2-3 minutes. Next, add the diced butternut squash minced garlic, and tomato paste.

Continue cooking adding the remaining Kosher salt and black pepper, stirring occasionally for another 2-3 minutes. Note: It’s important to season each layer as you go. Once the vegetables start to soften, add the purèed Piquillo peppers stirring to combine with the vegetables. Next, add the crushed red pepper flakes, and fresh herbs, stir to combine.

For the liquids, first, add the Cabernet Sauvignon to deglaze the pot. Using a wooden spoon to scrape all the bits off the bottom of the pot. After the wine has reduced by half add the beef consomme and beef broth.

Remove the short ribs from the oven. Turn the oven to 325-degrees F.

Add the short ribs and their juices to the Dutch oven, stir to combine. Bring up to a boil, place the lid on and transfer the pot to the oven. Cook for 2 1/2 to 2 3/4 hours or until the meat is fork tender.

Set oven temperature to 350-degrees F.
Remove the pot from the oven, carefully transfer the short ribs to a dish. Add the premade *slurry to the pot, stir to combine. Bring the sauce back up to a boil until sauce has the consistency of a loose gravy. Turn the heat down to the lowest temperature or a warm setting. Add the meat back into the pot. Place a lid on to keep hot.

Tip: Spray the dull side of the foil with non-stick cooking spray before covering the grits. The will prevent the cheese on top from sticking to the foil.

In a large saucepot, I add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a  whisk add the grits. As soon as the liquid is completely absorbed,  remove the grits from the heat and add the unsalted butter. Switch to a wooden spoon, stir until butter is incorporated. Next, added the grated white cheddar, stir to combine.

Next, in a 9 x 11 buttered baking dish, add the cooked grits. spread the grits evenly into the buttered casserole dish. spring white cheddar on top. Cover the casserole dish with foil. Bake for 15 minutes. Remove the foil and bake for another 5-7 minutes or until grits are hot and bubbly.

To Serve:

*slurry:  For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. Whisk the slurry into the hot simmering liquid you want to thicken.

 

Freshfields Farm

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Pasta, Pesto, Peas, And Pecorino

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I wanted to challenge myself, and see if I could get dinner on the table in under 15 minutes. The good news is, that I did it in under twelve. First I put a large pot on the stove to get some water boiling for some #pasta. At the same time I set the oven to 425 degrees for my cheesy bread that I got in the frozen food section of the grocery store. Ok, now the oven is up to temperature, I placed the slices of cheese bread in the oven. Next I salted the boiling water and got it ready for the pasta, which only takes 8 minutes to cook. This # pasta is my favorite. It’s the closest to fresh that I’ve ever tasted.

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So now I add the pasta to the salted boiling water. While that cooking away, I have a pint of sweet mini San Marzano tomatoes that cut into half. I also have some Pecorino cheese, that I’ve grated into the bottom of a large serving bowl. The reason I do this is because when I add the hot #pasta to the bowl and toss it with the cheese, what happens is. The cheese sticks to the #pasta and the sauce, #pesto will stick to the cheese that sticks to the #pasta. Makes sense right? Trust me it works. Next take the cooked #pasta out of the pot, using tongs so you can save the pasta water, and place it over the grated Pecorino cheese. Toss that hot pasta through and let the cheese coat all of those noodles

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After the pasta’s been toss with the cheese, the hot salted water that I cooked the pasta in, add 1-1/2 cups of frozen peas right into the same water. They are just going to heat through. Next add some of that great store bought #pesto to the hot pasta and toss that through so that the #pesto coats all the noodles. Using a strainer type spoon, grab all those peas out from the pasta water and add those right in with the dressed pasta. Once all the ingredients have been tossed through really well, I add some more of that delicious Pecorino cheese over the top. To finish, remember those San Marzano tomatoes that I halved earlier, well I just place them all around the outside, for color and that burst of sweetness. Oh yes, the bread, you can forget the bread. Pull that out of the oven after about 10 minutes. Dinner is ready, and in under 12 minutes.

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Yields: 4 servings
Prep Time: 0
Cooking Time: 8-10 minutes
Oven Temp: For bread, 425 degerees
Pasta Cooking Time: 8 minutes

Ingredients:
Pasta 1 package of Flora Parppardelle
1-8 ounce container of fresh basil pesto ( in the refrigerated section)
1 pint of sweet San Marzano tomatoes ( cherry tomatoes are fine)
1 cup of grated Pecorino
1/2 cup of shredded Pecorino for the top
1 package for frozen cheesy bread

Directions:
Preheat oven to 425 degrees for the bread. While the pasta is cooking, halve the tomatoes and great the cheese. Open the container of fresh pesto and have it on stand- by. Place the grated cheese in the bottom of the serving bowl. Place the hot pasta on top and toss it through. Place the frozen peas into the hot pasta water. Next add the pesto to the pasta and toss that through. Pull the peas out of the water and toss those through the pesto coated pasta. Lay the tomatoes all around the outside. Finish with the halved tomatoes around the outside. Pull the bread out of the oven, and dinner is ready.

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Homemade Espresso Ice Cream

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We are coffee lovers in my house, so I thought for my second ice cream flavor that I would attempt making an #espresso #icecream. This batch has a kiss of chocolate because, I’m using dark chocolate covered espresso beans.

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Inactive Prep Time: 2 hours
Prep Time: 5 minutes
Machine Churning Time: 30 minutes
Cooking Time On Stove: 1-2 minutes ( long enough for the sugar to dissolve

Ingredients:
3 cups of heavy cream
2/3’s cup of granulated sugar
1 teaspoon of pure vanilla extract
2 tablespoons of Kahlua
1 cup of chopped dark chocolate espresso beans ( measured after they are ground up finely)
1 pinch of Kosher salt

Directions:
Place the heavy cream into a sauce pan with the sugar and salt. Heat the cream just enough to dissolve the sugar and salt completely. Take your clean finger and dip it into the warm cream. If you feel no grittiness when you rub you two fingers together, then the sugar has dissolved completely. Remove the cream from the heat and add in the Kahlua and Vanilla extract. Place the cream mixture into a bowl and place into the frig for at least 2 hours. Make sure that the ice cream machine bowl was placed into the freezer from the night before, so it will be really cold when you are ready to make the ice cream. After the two hours are up, take the bowl attachment and place it onto the ice cream machine and turn it on. Next slowly pour the cream mixture, from the frig, into the ice cream machine. Let it churn following the manufacturer’s directions which is about 20 minutes. Then at this point, I add in my dark chocolate espresso beans that have been chopped, and let the ice cream maker go another 5 minutes to all the espresso beans are mixed through evenly. That’s it. I then just remove the ice cream and place it into a quart container and freeze overnight. If you love coffee, you’re going to love this ice cream.

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