Short Rib Ragout

Making a meat sauce out of short ribs is a breaking new ground for me. I was a little hesitant because I love short ribs just as they are. But this recipe from Fine Cooking issue #77 got great reviews so I decided to give it a try. Basically, short ribs are browned and then simmered in a vegetable-enriched tomato sauce until very tender. Then the meat is removed from the bones, all the fat trimmed and the meat is shredded and added back to the de-fatted sauce. It turned out great. The meat was a pleasure to eat because all the work had been done. The sauce was delicious. I served the ragout tossed with Ziti. But it would also be nice on top of a cheesy polenta.

Breaking out of the mold

These chocolate chips cookies are not made from the Toll House recipe. I don't think I've ever made choc. chip cookies and NOT used the Toll House recipe before. But I found this recipe in FC #56. It is for specifically Thin and Crisp Cookies - my family's favorite kind. All the ingredients are the same as the Toll House recipe, just tweaked a little in proportion. There is more butter in these. They are great and I will make them from now on.

Veggie Tacos

Put anything in a tortilla and I am happy. Here, for example, is a taco made of sauteed swiss chard, mushrooms, tomatoes and white beans also know as "leftovers." A little salsa turns this into a great lunch for one.

Not your traditional Valentine's Day dinner but...

We had this chicken, asparagus, red pepper stir-fry on Valentine's Day evening. The szechwan sauce is a little spicy and a little sweet - appropriate for Valentine's day, don't you agree?

Sweet, Sticky Salmon

If you like your salmon with a touch of sweetness, the Teriyaki glaze on this fillet will please you. It is comprised of soy sauce, ginger, hot pepper flakes and sugar. This is our current favorite way to have salmon. I sear the salmon on one side, flip it, brush it with the glaze and stick it in a hot oven until it is cooked through. The glaze can be made in advance and it tastes great on other things like chicken wings or chicken breasts.

Buttermilk biscuits

I am not southern in any way, but I think I can make biscuits with the best of them. This recipe is from Joy of Cooking. It produces flaky, layered lovelies that are delicious and fun to make. They come together really quickly. Sam is crazy for them and would eat the whole batch if allowed. We like them with Bonne Mama Strawberry Jam. Mmmmm.