Text 18009, 131 rader
Skriven 2007-07-15 08:14:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Mother Earth News
=========================
On 07-14-07 HAP NEWSOM Scribbled to DAVE DRUM about RE: SUNSET

HN>-> Mother is almost back to the roots. Moved from New Yawk Siddy to
HN>-> the  wilds of Topeka, KS out there on the Great Plains. Reads a
HN>-> lot better  than the NYC versions, too. I am giving serious
HN>-> consideration to  subscribing once more.

HN>I saw your message regarding that, and went to the site...will
HN>probably order  the past issues set ....I doubt that I will subscribe
HN>again however...I'm not in 
HN>a position to build windmills anymore...I generally tilt at the
HN>premade ones  now (grin).

I'm not going to be building any windmills, or low-flow hydro plants 
anytime soon either. But, I will likely subscribe so I can peruse the 
articles at leisure - as opposed to reading them on-line where I tend to 
skim and miss important bits.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cafe Rouge's Short Rib Borscht
 Categories: Soups, Vegetables, Beef
      Yield: 8 servings
 
      6 lb Beef short ribs; in 2" to 3"
           - pieces
           Sea salt & ground pepper
      6 lg Red beets; peeled &
           - quartered
      4    Celery ribs; in 2" chunks
      2    Yellow onions; peeled, in
           - thick wedges
      2    Carrots; peeled, in 2"
           - chunks
      6 cl Garlic; peeled
      1 tb Olive oil
      6 c  Hot beef stock

MMMMM---------------------HORSERADISH SAUCE--------------------------
      1 c  Creme fraiche
    1/4 c  Fresh grated horseradish
      2 tb Champagne vinegar
      2 tb Chopped fresh dill

MMMMM-----------------------ACCOMPANIMENTS----------------------------
      6 md Red beets; unpeeled
      2 tb Unsalted butter
      1    Head red cabbage; in 8
           - wedges
      4    Carrots; peeled, in 1"
           - chunks
 
  Serve with buttered egg noodles or boiled potatoes. Note that you need
  to start this dish two days ahead.
  
  Season the ribs generously all over with salt and pepper. Cover and
  refrigerate overnight.
  
  The following day, preheat the oven to 350 degrees. Scatter the beets,
  celery, onions, carrots and garlic over the bottom of a large roasting
  pan.
  
  Heat a large, heavy skillet over moderately high heat. Add the olive
  oil and swirl to coat. Brown the ribs in batches on all sides, then
  transfer to the roasting pan. Pour off and discard all the fat in the
  skillet. Add 1 cup hot beef stock to the skillet to deglaze the pan,
  scraping up any stuck-on bits of meat with a wooden spoon. Add these
  juices to the roasting pan along with the remaining 5 cups of hot
  stock. Cover tightly with aluminum foil and bake until the ribs are
  tender, about 3 hours. Check occasionally and reduce the oven
  temperature if the ribs are simmering too briskly; they should cook
  gently.
  
  Using tongs, lift the ribs from the braising liquid. Cool, cover and
  refrigerate overnight. Strain the broth, discarding the vegetables.
  Cool, cover and refrigerate the broth overnight.
  
  About 1 hour before serving, preheat the oven to 375 degrees.
  
  For the horseradish sauce: Whisk all the ingredients together in a
  bowl. Season to taste with salt and pepper.
  
  For the accompaniments: Put the unpeeled beets in a baking dish with
  about 1/2 inch of water. Cover and bake until tender when pierced, 45
  minutes or more, depending on size. When cool enough to handle, peel,
  cut into wedges and keep warm.
  
  Lift and discard the congealed fat on the surface of the broth. Bring
  the broth to a simmer in a large pot.
  
  Melt the butter in a large skillet. Add the cabbage and season to
  taste with salt and pepper. Cover and cook over moderately low heat
  for about 5 minutes, then turn the wedges over, add a little broth,
  cover and continue cooking until the wedges are tender, about 10
  minutes longer. Add a little broth as needed to keep the cabbage
  moist.
  
  Cook the carrots in boiling salted water until tender, then drain and
  keep warm.
  
  Return the short ribs to the broth and reheat gently.
  
  To serve, divide the ribs, cabbage, carrots and beets among large soup
  bowls. Spoon hot broth over each portion. Pass the horseradish sauce
  separately.
  
  Serves 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 02 June 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


... Some mornings it's just not worth gnawing through the straps.

LABOR UNIONS - The folks who brought you weekends!!!
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