Slow Brased Short Rib Stew

Slow Brased Short Rib Stew
Food photography is very difficult. I always try to bring my recipes and pictures together in order to explain my cooking methods and thoughts behind some of the dishes I  have learned to prepare and create over the years. I have spent two or three years studying food styling, learning my camera and researching food photography. With so much to learn I think I have started to develop a style. I don’t know what the style is I just do it, try to make great food look great and be able to have my readers understand the recipe! This recipe is one of my favorites and the cooking method...
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Slow Braised Short Ribs & Heirloom Tomato Salad on Channel 11

Slow Braised Short Ribs & Heirloom Tomato Salad on Channel 11
Slow Braised Short Ribs, Garlic Broccolini and Horseradish Mashed Potatoes Ingredients ¼ cup olive oil Kosher Salt Black Pepper 4 each 12 oz beef short ribs 1 cup diced carrots 1 cup diced celery 1 cup diced onions 2 cloves garlic sliced 1 each 12 can whole tomatoes, peeled ¾ cup Red Wine 6 cups good veal or beef stock 1 Tablespoon chopped rosemary 1 Tablespoon chopped Thyme Season the short ribs with salt and pepper. Add the olive oil to the hot sauté pan and brown on both sides. Remove from pan. Add the garlic, carrots, onion and celery to the pan and brown for 5 minutes. Add the tomatoes...
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Slow Braised Beef Short Ribs

Slow Braised Beef Short Ribs
* * Craig Claiborne once said “Cooking is like child’s play and adult joy. And cooking done with care is an act of love”. * When the fall weather arrives our source of inspiration changes. There is a change from the light dishes of summer to the more elegant home cooked meals. Hearty dishes of slow braised fatty cuts of beef, root vegetables and simple ingredients fuel my energy to make some traditional dishes. The one dish that I prepare as soon as the cool weather sets in is slow braised short ribs. I love the methods of cooking that are needed to...
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Slow Braised Short Rib Ravioli, Brussels Sprouts and Sage Brown Butter

Slow Braised Short Rib Ravioli, Brussels Sprouts and Sage Brown Butter
Making the pasta dough. 1. On a hard surface place 2 1/4 cups of all-purpose flour. 2. Make a well in the center and add 3 whole eggs. No need to add salt because you will salt the cooking water. 3. Mix slowly with a fork, using your  other hand to keep the pile together. 4. Add 3 teaspoons of whole milk. Mix together with the fork. 5. Start mixing with your hands until a nice ball forms. 6.  Sprinkle surface lightly with flour and need for 5-8 minutes. Rolling the dough. 1. Divide the dough in half. Slowly roll the dough very thin. This will take time. Remember to always...
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