Braised beef short ribs (red wine, stock, mushrooms, chopped onion,
carrots, thyme, bay leaf, S&P)

When it was done, I removed the ribs, chopped the meat, skimmed the
fat from the cooking liquid, reduced it way down, added a spoonful of
Dijon mustard, returned the meat to the broth.

This I ladeled over bowls of shredded Nappa cabbage so the hot broth
wilted the cabbage "noodles."

Not bad. Took too long to cook and I should have wilted the cabbage
slightly before it got the broth treatment, but on the whole it wasn't
bad.
--

modom

modom wrote:

> Braised beef short ribs (red wine, stock, mushrooms, chopped onion,
> carrots, thyme, bay leaf, S&P)
>
> When it was done, I removed the ribs, chopped the meat, skimmed the
> fat from the cooking liquid, reduced it way down, added a spoonful of
> Dijon mustard, returned the meat to the broth.
>
> This I ladeled over bowls of shredded Nappa cabbage so the hot broth
> wilted the cabbage "noodles."
>
> Not bad. Took too long to cook and I should have wilted the cabbage
> slightly before it got the broth treatment, but on the whole it wasn't
> bad.

Sounds very good indeed, if the weather's cooled down! I don't think I'd
like it as well on a hot day.

Lin and I had burgers. Lin grilled the (ground chuck) burgers, and in the
last minute of cooking she melted gorgonzola on top of them. She also
toasted the whole-wheat buns we used. I caramelized leeks and fennel
together as a kind of relish. We had arugula, basil, and leaf lettuce as
greenery for the burgers, along with a sliced CSA tomato. For more
vegetables, I steamed vari-colored string beans and drizzled them with
clementine-infused olive oil. I pan-cooked zucchini planks seasoned with
savory. And I cooked a mixture of turnip greens and rainbow chard with red
wine vinegar, a little sugar, salt, and red pepper flakes. We had a
half-bottle of local Zinfandel to drink.

Bob

On Wed, 16 Sep 2009 19:56:41 -0700, "Bob Terwilliger"
> wrote:

>modom wrote:
>
>> Braised beef short ribs (red wine, stock, mushrooms, chopped onion,
>> carrots, thyme, bay leaf, S&P)
>>
>> When it was done, I removed the ribs, chopped the meat, skimmed the
>> fat from the cooking liquid, reduced it way down, added a spoonful of
>> Dijon mustard, returned the meat to the broth.
>>
>> This I ladeled over bowls of shredded Nappa cabbage so the hot broth
>> wilted the cabbage "noodles."
>>
>> Not bad. Took too long to cook and I should have wilted the cabbage
>> slightly before it got the broth treatment, but on the whole it wasn't
>> bad.
>
>Sounds very good indeed, if the weather's cooled down! I don't think I'd
>like it as well on a hot day.

Yup. It's been quite cool for Texas lately. Rainy, too.
>
>Lin and I had burgers. Lin grilled the (ground chuck) burgers, and in the
>last minute of cooking she melted gorgonzola on top of them. She also
>toasted the whole-wheat buns we used. I caramelized leeks and fennel
>together as a kind of relish. We had arugula, basil, and leaf lettuce as
>greenery for the burgers, along with a sliced CSA tomato. For more
>vegetables, I steamed vari-colored string beans and drizzled them with
>clementine-infused olive oil. I pan-cooked zucchini planks seasoned with
>savory. And I cooked a mixture of turnip greens and rainbow chard with red
>wine vinegar, a little sugar, salt, and red pepper flakes. We had a
>half-bottle of local Zinfandel to drink.
>
>Bob
>
Sounds lovely. Tell me about the clementine-infused olive oil, please.
--

modom

modom wrote:

> Tell me about the clementine-infused olive oil, please.

Not much to tell: We bought the bottle at a kiosk in the Oxbow Market in
Napa; the brand name is The Olive Press.

Poking around online, I see they have a web site at www.theolivepress.com,
and that particular product is
http://theolivepress.adconn.com/cata...showitem&id=91

I'm certain that we didn't pay $20 plus shipping for it at the market! I'm
guessing it would be fairly easy to make; the "cuties" clementines are
widely available in the winter.

Bob

On Wed, 16 Sep 2009 21:00:59 -0700, "Bob Terwilliger"
> wrote:

>modom wrote:
>
>> Tell me about the clementine-infused olive oil, please.
>
>Not much to tell: We bought the bottle at a kiosk in the Oxbow Market in
>Napa; the brand name is The Olive Press.
>
>Poking around online, I see they have a web site at www.theolivepress.com,
>and that particular product is
>http://theolivepress.adconn.com/cata...showitem&id=91
>
>I'm certain that we didn't pay $20 plus shipping for it at the market! I'm
>guessing it would be fairly easy to make; the "cuties" clementines are
>widely available in the winter.
>
Thanks. I'm going to experiment.
--

modom

In article >,
"modom (palindrome guy)" > wrote:

> Braised beef short ribs (red wine, stock, mushrooms, chopped onion,
> carrots, thyme, bay leaf, S&P)
>
> When it was done, I removed the ribs, chopped the meat, skimmed the
> fat from the cooking liquid, reduced it way down, added a spoonful of
> Dijon mustard, returned the meat to the broth.
>
> This I ladeled over bowls of shredded Nappa cabbage so the hot broth
> wilted the cabbage "noodles."
>
> Not bad. Took too long to cook and I should have wilted the cabbage
> slightly before it got the broth treatment, but on the whole it wasn't
> bad.

That sounds really good! I've not yet ever purchased short ribs.
They've always been overpriced when I looked at them to date.

While shredded cabbage certainly works, another noodle "substitute" is
bean sprouts or thinly sliced or shredded zucchini.

Believe it or not, shredded iceberg or romaine lettuce works too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Thu, 17 Sep 2009 12:17:50 -0500, Omelet >
wrote:

>In article >,
> "modom (palindrome guy)" > wrote:
>
>> Braised beef short ribs (red wine, stock, mushrooms, chopped onion,
>> carrots, thyme, bay leaf, S&P)
>>
>> When it was done, I removed the ribs, chopped the meat, skimmed the
>> fat from the cooking liquid, reduced it way down, added a spoonful of
>> Dijon mustard, returned the meat to the broth.
>>
>> This I ladeled over bowls of shredded Nappa cabbage so the hot broth
>> wilted the cabbage "noodles."
>>
>> Not bad. Took too long to cook and I should have wilted the cabbage
>> slightly before it got the broth treatment, but on the whole it wasn't
>> bad.
>
>That sounds really good! I've not yet ever purchased short ribs.
>They've always been overpriced when I looked at them to date.
>
>While shredded cabbage certainly works, another noodle "substitute" is
>bean sprouts or thinly sliced or shredded zucchini.
>
>Believe it or not, shredded iceberg or romaine lettuce works too.

These were marked down when I bought them. Full price is just too much
to pay for short ribs.
--

modom

In article >,
"modom (palindrome guy)" > wrote:

> On Thu, 17 Sep 2009 12:17:50 -0500, Omelet >
> wrote:
>
> >In article >,
> > "modom (palindrome guy)" > wrote:
> >
> >> Braised beef short ribs (red wine, stock, mushrooms, chopped onion,
> >> carrots, thyme, bay leaf, S&P)
> >>
> >> When it was done, I removed the ribs, chopped the meat, skimmed the
> >> fat from the cooking liquid, reduced it way down, added a spoonful of
> >> Dijon mustard, returned the meat to the broth.
> >>
> >> This I ladeled over bowls of shredded Nappa cabbage so the hot broth
> >> wilted the cabbage "noodles."
> >>
> >> Not bad. Took too long to cook and I should have wilted the cabbage
> >> slightly before it got the broth treatment, but on the whole it wasn't
> >> bad.
> >
> >That sounds really good! I've not yet ever purchased short ribs.
> >They've always been overpriced when I looked at them to date.
> >
> >While shredded cabbage certainly works, another noodle "substitute" is
> >bean sprouts or thinly sliced or shredded zucchini.
> >
> >Believe it or not, shredded iceberg or romaine lettuce works too.
>
> These were marked down when I bought them. Full price is just too much
> to pay for short ribs.

Ah, I totally understand... :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

I've got something similar working - porkchops in the slow cooker.
Tomato, onion, mushroom, spinach, an apple, a corn. tastes ok so far,
but I'll probably have to tweak it a bit. Thinking about serving it
over pasta. Rigatoni or something similarly hearty. But the broth is
pretty thin and the big noodles will want gravy. Mostly doesnt matter
- I'll play around. I like the idea of wilted cabbage "noodles". I
usuallly just throw the leaf into the pot, but if I have a chance
where presentation matters, that could be very nice. Thanks, modom.