Short Ribs with Wine and Cream

Sometimes I see a recipe and know immediately that my hubby will love it. This was the case when I came across Pioneer Woman's Short Ribs with Wine and Cream. I took one look at the ribs simmered in wine and cream sauce, served over a bed of mushrooms and knew hubby would be a very happy man if I made them for him. Of course, I was right. He loved the tender short ribs with the earthy flavor from the mushrooms. This way to prepare short ribs is definitely a winner.

Short Ribs with Wine and Cream
From Pioneer Woman (Modified for 4 servings instead of 6)
**This recipe takes 3 hours so plan accordingly!!** 
Printable Version
Ingredients 
8 whole Short Ribs
Salt and Pepper to taste
2 tablespoons olive oil
3/4 cup red wine 
24 ounces Beef Broth or Beef Stock
2 tablespoons minced fresh Rosemary
1 1/2 tablespoons grainy mustard
3/4 cup heavy cream
2 tablespoons capers
14 ounces assorted mushrooms: Cremini, Oyster, Baby Bellas
2 cloves garlic, minced
Olive oil for drizzling


Directions

Heat olive oil in a heavy pot or Dutch oven over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear the short ribs, about 1 1/2 minutes per side, and flip them halfway through. Remove to a plate. Pour wine and beef stock into the pot. Add rosemary and stir to combine, scraping the bottom of the pot to deglaze. Return the short ribs to the pot and reduce heat to low. 

Cover the pot and simmer for 2 1/2 - 3 hours. After they have cooked carefully remove the short ribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it gently boil or a couple a minutes or until sauce has thickened. Taste and add more salt and pepper if needed. Return the short ribs to the sauce, put on the lid, and turn off the heat. 

To roast the mushrooms preheat the oven to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet. Drizzle with olive oil and salt an pepper, then add in garlic and toss with your hands to gently coat. Roast mushrooms until golden brown, about 15 - 20 minutes. Serve the short ribs on top of the mushrooms then an extra scoop of cream and wine sauce. 

Olive Tapenade

I had never looked for, nor purchased, nor touched an anchovy before this recipe. In fact, anchovies completely weird me out. Just the thought of them make my stomach a little queasy. But this blog is called Ashley's Cooking Adventures and Alton Brown's Tapenade recipe calls for anchovies, so gosh darn it I had to conquer my fears. 

They are a little hairier and slimier than I expected and for all the build up around these little guys, I only needed one in my recipe. One. So now I have a can of anchovies in my fridge.  Every day, every single time I open the fridge I have to look at them because I can't be wasteful and just throw them out but I also can't think of another use for them (besides pizza, blech!). Do you cook with anchovies and if so, what do you use them for? 

This tapenade is worth the anchovy efforts. It's tangy, salty, and on a piece of bread it will make you think you're in Southern France (even if you're on a small island in the East China Sea). 

Olive Tapenade
From Alton Brown
Makes about 1 cup
Printable Version
Ingredients
1 pound pitted mixed olives (since I don't have access to a variety olives I just used Kalamata)
1 anchovy fillet, rinsed
1 small clove of garlic
2 fresh basil leaves (I used my frozen fresh basil)
1/2 tablespoon fresh squeezed lemon juice
1 tablespoon extra virgin olive oil


Directions
Throughly rinse the olives in cool water. Place all ingredients together in the bowl of a food processor. 

Pulse to combine, stopping to scrape down the sides. Pulse again until mixture becomes a coarse paste, about 1 minute total. 

Transfer to a bowl and serve with sliced bread or crackers. 

Meatless Muffalettas

Thank goodness for Tasty Kitchen! Toward the end of January I was running out of ideas for vegetarian meals to make at home, so I turned to Tasty Kitchen for inspiration. I was so happy when came across these Meatless Muffalettas from Three Many Cooks because I've been wanting to make Muffalettas at home anyway! Muffalettas are an Italian sandwich that originated in New Orleans. The traditional Muffaletta is layered with Italian salami, ham, and provolone cheese, then topped with olive salad. This vegetarian take on the Muffaletta replaces the meat with marinated veggies but still incorporates the olive salad and cheeses. It was over the top delicious! My husband, who loves meat sandwiches, was a huge fan of this sandwich. The olive salad really makes this sandwich. I ate it two days in a row and the second day added banana peppers because they are my favorite sandwich topping. I think next time I make it I will use sliced cheese instead of cutting a block of cheese into chunks, but other than that, I wouldn't change a thing!

Meatless Muffalettas

From Three Many Cooks on TK

Makes 4 sandwiches

Printable Version

Ingredients

2 garlic cloves

1/4 cup capers

1 cup drained black olives

1 cup drained pimento stuffed olives

2 tablespoons red wine vinegar

2 teaspoons dried oregano

1/2 cup olive oil

1/2 cup finely chopped celery hearts

4 whole Portuguese rolls, split (I used ciabatta bread)

4 slices each of mozzarella, provolone, and pepper jack cheese

1/2 red onion, thinly sliced

1 jar (14 ounces) marinated artichoke hearts, chopped

3/4 cup sun dried tomatoes, packed in oil, chopped

Directions

Mince garlic in a food processor. Add in capers and pulse to chop. Add olives, vinegar, and oregano. 

Pulse to chop again. Scoop into a medium sized bowl and stir in olive oil and celery. (This salad can be refrigerated in an airtight container for several weeks.)

When ready to make sandwiches, spread 2 tablespoons of the olive salad on the cut side of each half roll.

Divide cheese evenly between bread. 

On the bottom half of each sandwich arrange artichoke hearts, sun dried tomatoes and onion slices. 

Place sandwich halves together. Halve crosswise on the diagonal and serve.