Gruyere Chive Popovers

These are delicious! Even though I served them for dinner, they would make a great brunch or lunch item as well. I made two batches: one of "mini" popovers, and another "regular" size. The only change is next time I plan to use more chives to balance the flavors a little more. Since I don't have a popover tin, I used my muffin tins and they turned out just fine! If you make the mini version, make sure to decrease the baking time, and enjoy!

3 cups whole milk
3 cups flour
1 1/2 teaspoons salt
6 eggs
1 1/4 cups (lightly packed) shredded Gruyere cheese, separated
2 Tablespoons minced fresh chives
2 Tablespoons unsalted butter, cut into cubes

Preheat oven to 400ºF.

In a medium saucepan over medium heat, warm the milk just until bubbles form around the edges.

Sift the flour and salt together in a bowl. Set aside.

In a separate large bowl, whisk the eggs until frothy, and then slowly whisk the warm milk into the eggs, whisking constantly so eggs don't cook. Whisk in the flour mixture just until combined, then whisk in 1 cup of the cheese and the chives.

Place the popover pan in the oven for 2 minutes to heat. Remove it and add a pat of butter to each cup. Once the butter has melted, portion the batter into the cups, filling each about 3/4 full. Top with a portion of the remaining cheese.

Bake the popovers for 20 minutes, then reduce the oven temperature to 300ºF, and continue baking about 10 more minutes. (See Kelly's Notes.)

Remove the popovers from the oven and serve warm.

Gnocchi Mac 'n Cheese

This recipe is an adult take on mac 'n cheese. I loved the texture of the gnocchi with the cheesiness of the sauce. Next time I might add in some vegetables, like roasted tomatoes, kale or spinach. And, definitely more panko crumbs!

2 tbsp butter
2 tsp garlic, smashed (about 2 cloves)
1 tbsp flour
1 cup low-fat milk
1 tsp dijon mustard
1/3 cup fontina, grated
1/3 cup gruyere, grated
1/3 cup parmesan, shredded
1/3 cup panko breadcrumbs
Salt and pepper, to taste

Preheat oven to 375°F.

Place the gnocchi in salted, boiling water and cook until they’ve floated to the surface for a couple of minutes. Drain and place gnocchi in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt the butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in flour until it thickens and bubbles, then whisk in milk and dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes. 

Combine the gruyere and fontina, and then add the cheese by the handful to milk mixture, stirring until melted before adding more. Once all the cheese is melted, taste the sauce and season it with salt and pepper. Pour sauce evenly over the gnocchi. 

In a small bowl, combine the parmesan and panko – then, sprinkle the mixture evenly on top of the gnocchi. Bake the gnocchi until they puff and the cheese is golden and bubbly, about 25 minutes. Let the gnocchi rest for 5 minutes before serving.

Lasagna "Roll Ups"

I am not much of a lasagna person -- even though I love pasta, lasagna just doesn't do it for me. But I loved these roll-ups! They combined those wonderful flavors of cheese and tomato, with an interesting twist. And, it makes for a great weeknight meal -- not too much work, and easy to clean up! I can't wait to try it again with different variations (eggplant, spicy sausage, etc.)

8 lasagna noodles

1 T olive oil

1 clove garlic

12 ounces spinach

1 egg

1/2 cup ricotta cheese

1/4 cup grated Parmesan cheese

1/2 cup burrata cheese

1/2 tsp crushed red pepper flakes
2 C tomato sauce

Preheat oven to 350 degrees.  Heat a large pot of water to boiling over high heat.  When it reaches a boil, salt liberally and drop noodles.  Stir occasionally and cook to just al dente, approximately 10 minutes.  You want to leave them slightly more firm since you'll be baking the pasta.  Drain noodles and set aside.

Meanwhile in a large skillet, heat olive oil over medium heat.  Add garlic and saute for 2-3 minutes.  Add spinach and sautee until wilted.  

In a small bowl, lightly beat egg.  Add ricotta, Parmesan and red pepper flakes. Spray pan lightly with cooking spray.  To assemble, on a drained noodle, add a spoonful of ricotta mixture.  Top with a spoonful of spinach and roll up.  Place seam side down in pan.  Continue until you've used all the noodles.  Top each with with burrata and tomato sauce.  Bake approximately 20 minutes until cheese is melted and bubbly. 

Roasted Beets and Sweet Potatoes

Whenever summer begins to end, I always crave the flavors of fall. So when I found this recipe for beets and sweet potatoes, it seemed like a perfect side for dinner. The colors of the beets and potatoes are vibrant! And the seasonings only enhance the natural flavors of the vegetables, so it isn't too overwhelming. This is definitely a recipe that I will make again!

6 medium beets, peeled and cut into chunks

3 medium sweet potatoes, cut into chunks
1 large onion, chopped

2 1/2 T extra virgin olive oil
1 t garlic powder
1 t kosher salt
1 t black pepper
1 t sugar

Preheat oven to 400*.

In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.

Mix the remaining 2 tablespoons olive oil and seasonings in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil and seasoning mixture.

Bake the beets 15 minutes. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Banana Spice Muffins

I always have extra bananas in the house -- mostly because I buy bananas almost every week, but we never manage to eat them fast enough! So, I end up freezing them -- but now I have a freezer FULL of bananas! And the perfect use for extra bananas is to make a batch of muffins. This recipe has a great banana taste, with a little bit of spice. They are great "on the go" breakfasts, or a mid-morning snack.

2 1/2 C all-purpose flour
1/3 C granulated sugar
1/3 C brown sugar
1 T baking powder
1 t baking soda
1/2 t salt
1 t ground allspice
1 t ground ginger
1 C mashed ripe banana (about 2 bananas)
2/3 C low-fat milk
1/3 C low-fat buttermilk
1/3 C ligt ricotta cheese
2 T vegetable oil
1 T vanilla extract
1 egg white
1 egg
Cooking spray

Preheat oven to 400*.

Combine the first 8 ingredients in a large bowl, and make a well in the center of the mix. Combine banana and next 7 ingredients (banana through egg) in a bowl, and add to flour mixture. Stir just until moist. Spoon batter into muffin cups coated with cooking spray.

Bake for 18 minutes or until golden brown. Remove from pans immediately, and cool on a wire rack.

Asian Marinated Flank Steak with Wasabi Mashed Potatoes

This was a really interesting twist on a typical "meat and potatoes" dinner. The marinade in particular was really good-- a little spicy, a little savory, with a hint of ginger! Especially after broiling the steak, it almost had a Korean BBQ taste. The mashed potatoes had a nice hint of wasabi, but I think next time I will add even more to make sure it really stands out!

1 1/4 pounds flank steak
1/4 C soy sauce
2 T toasted sesame oil
1 T Sriracha
1 T honey
1 t sliced fresh ginger
3 lbs russet potatoes, peeled and cubed
1/2 C skim milk
1/2 C nonfat Greek yogurt
1/2 t ground ginger
1 t wasabi paste
salt and pepper, to taste

Bring a large pot of salted water to a boil. Place the steak, soy sauce, sesame oil, Sriracha, honey, and fresh ginger in a ziplock freezer bag. Close the bag and turn it to coat the steak with the marinade. Marinate at room temperature for at least 15 minutes.

Add the potatoes to the boiling water. Cook until tender, 10-15 minutes. Drain fully and return to pot. Pour in the milk and mash until smooth. Gently fold in the yogurt and add the ground ginger, wasabi paste, and salt.

Meanwhile boil the steak on high for 3-5 minutes on each side. Transfer the steak to a cutting board and let rest for 5 minutes.

Slice steak into 1/4-inch-thick pieces. Serve with mashed potatoes.

Tomato and Broccoli Mac and Cheese

This was a great one-dish meal -- perfect for the weekend lunch, or a weeknight meal. I loved all the vegetables -- they really made the dish lighter, and not too thick. This has just the right amount of cheese!

3 C broccoli florets
1 C grape or cherry tomatoes
8 ounces uncooked penne (or pasta of your choice)
1 T butter
1 1/2 T all-purpose flour
1 1/4 C non-fat milk
1 C reduced-fat cheddar, shredded
1/4 C thinly sliced green onions
1/2 t. salt
1/4 t. black pepper

Preheat oven 350*.

Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm.

Place tomatoes on a baking sheet lined with aluminum foil. Broil for 10 minutes, or until the tomatoes start to blister.

Cook pasta in boiling water in a large pot for 8 minutes, or until al dente. Drain and keep warm. Wipe pan with paper towels, then return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat.

Add cheese, stir until smooth. Stir in sliced green onions and the remaining ingredients. Combine with broccoli and pasta.

Add all ingredients to a large baking dish. Bake for 20 minutes, or until golden-brown on top.

Crispy Herbed Shrimp with Dill Aioli

These shrimp were delicious! I loved the coolness of the aioli and the crunchiness of the panko coating. It was a really fun meal, and very satisfying! We enjoyed the shrimp with some roasted asparagus and tomatoes -- something not too heavy.

3/4 C panko crumbs, divided
1 T chopped parsley
2 t. chopped dill
1/8 t. crushed red pepper
2 T cornstarch
2 large egg whites, lightly beaten
1 1/2 lbs. large shrimp, peeled and deveined
1/4 t. salt
1/4 t. black pepper
2 T extra-virgin olive oil, divided
1/2 C non-fat Greek yogurt
1/4 C mayonnaise
1 T fresh lemon juice
1/4 t. ground red pepper

Combine 1/4 C panko, parsley, dill and crushed red pepper in a food processor; pulse to combine. Combine herb mixture with remaining 1/2 C panko in a shallow dish. Place cornstarch and egg whites in separate shallow dishes. Sprinkle shrimp with salt and pepper. Dredge half of shrimp in cornstarch, shaking off excess; dip into egg whites. Dredge shrimp in panko mixture; press to adhere. Repeat procedure with remaining shrimp.

Heat a large nonstick skillet over medium heat. Add 1 tablespoon oil to pain; swirl to coat. Add half of the shrimp to pan; cook 3 minutes on each side or until done. Repeat with remaining oil and shrimp.

Combine yogurt and remaining ingredients in a small bowl. Serve with shrimp.

Spinach, Kale, White Bean and Tomato Strata

This dinner was veggie-licious! It is layer upon layer of vegetables, but instead of being mushy and bland, it was texturally interesting and wonderfully flavorful! It was a huge hit, and I am looking forward to trying variations with seasonal vegetables.

1 T plus 1 t. extra-virgin olive oil
1 lb. cremini mushrooms, trimmed and sliced
8 cloves garlic
Kosher salt
1 large bunch of kale (about 1 1/2 lbs.), stems and center ribs discarded, roughly chopped
1 lb. spinach
2 cans (15 ounces each) cannellini beans, 1/4 C bean liquid reserved and beans drained
1 t. oregano
1 can (28 ounces) whole plum tomatoes, drained
1/2 t. crushed red pepper
6 ounces Parmesan cheese, grated

Heat a large nonstick skillet over high heat. Add 1 teaspoon oil and the mushrooms. Saute, stirring occasionally, until mushrooms are golden brown and tender, about 8 minutes. Remove from heat, and let cool.

Chop 8 cloves garlic. Heat 1 teaspoon oil over medium heat in a large pan or skillet. Add garlic and 1/2 t. salt, and cook until fragrant, about 1 minute. Raise heat, and add 1/2 C water. Add two-thirds of kale; cover and cook until wilted, about 1 minute. Add remaining kale. Cover, and cook 2 minutes. Stir in spinach, and add a little more water if necessary. Cover and cook until greens are wilted and tender, about 4 minutes. Remove lid, and cook, stirring frequently, until liquid evaporates.

 Preheat oven to 375*. Coat bottom of a 9-by-13-inch baking dish with 1 teaspoon oil. Place beans in a food processor. Puree bean liquid, beans, oregano and garlic until smooth.

Coarsely chop tomatoes, reserving juices. Combine tomatoes and juice with red-pepper flakes, and spread one third in baking dish. Top with half the greens. Spread half the bean puree over the greens with a small spatula, and sprinkle with a third of the cheese. Scatter evenly with three-quarters of the mushrooms.

Continue layering with a third of the tomatoes, the remaining greens, and a third of the cheese. Dot top with spoonfuls of remaining bean puree, use the back of the spoon to slightly flatten mounds. Layer with remaining mushrooms, tomatoes and cheese. Bake for 30 to 35 minutes, until bubbling around the edges.

Bourbon Baked Beans

These baked beans were absolutely delicious! The bourbon added a maltiness to the beans, and the bacon introduced a rich, salty flavor. This recipe makes a big batch, so we ended up eating the beans almost every day. No complaints, though! They went well with hot dogs, and BLTs, and really any other summertime favorites. Note: this recipe takes 3 hours to bake, not including soaking time for the beans.

1 lb. dried navy beans (about 2 1/2 C)
3 slices of thick-cut bacon
1 C chopped onion
5 C water, divided
1/2 C maple syrup
1/4 C plus 2 T bourbon, divided
1/4 C Dijon mustard
1 1/2 t. Worcestershire sauce
1/4 t. black pepper
1 t. kosher salt
1 T cider vinegar

Sort and wash beans; place in a large dutch oven. Cover with water to 2 inches above beans; cover and let stand for at least 8 hours. Drain beans and wipe pan dry.

Preheat oven to 350*.

Heat pan over medium heat. Add bacon to pan, and cook for 5 minutes or until crisp. Remove from pan, reserving 1 1/2 T drippings in pan. Crumble bacon. Add onion to drippings in pan; cook for 5 minutes of until onion begins to brown, stirring frequently. Add beans, bacon, 4 cups water, 1/4 C maple syrup, 1/4 C bourbon, and the next three ingredients. Bring to a boil; cover and bake at 350* for 2 hours.

Stir in remaining 1 C water, remaining 1/4 C maple syrup, and remaining 2 T bourbon. Cover and bake 1 hour or until beans are tender and liquid is almost absorbed. Stir in vinegar and salt.

Shrimp Pasta with Vodka Sauce

I loved the combination of the shrimp with the vodka sauce. It made for a great weeknight dinner, that wasn't too heavy but still had the protein and carbs we love.

9 ounces fettuccine
1 T extra-virgin olive oil divided
12 ounces large shrimp, peeled and deveined
4 garlic cloves, thinly sliced
1/3 C vodka
1 1/3 C marinara sauce
1/3 C chopped fresh basil, divided
1/4 C heavy cream
1/2 t. kosher salt
1/4 t. black pepper

Cook pasta according to directions. Drain well.

Heat 1 1/2 t. oil in a large skillet over medium heat. Add shrimp; saute for 4 minutes, or until done. Remove shrimp from pan.

Add 1 1/2 t. oil and garlic to pan; saute 1 minute. Carefully add vodka and cook for 1 minute. Add marinara, 1/4 C basil, cream, salt and pepper. Bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil.

Cucumber Salad with Herb Dressing

This was a perfect summer salad. The coolness of the cucumbers, paired with the flavors of the herbs and the tartness of the lemon juice, made for a great side dish! Plus, it is easy to make and prepared in a few minutes. I loved the tanginess! One note: the cucumbers will add a bit of water to the salad, so only dress when ready to serve.

1/4 C non-fat yogurt
2 T chopped fresh dill
1 T chopped fresh parsley
2 T fresh lemon juice
1 T extra-virgin olive oil
1 1/2 t. chopped fresh mint
2 t. Dijon mustard
1/4 t. salt
1/4 t. black pepper
1 garlic clove
2 large cucumbers, thinly sliced lengthwise
1 large red onion, thinly sliced

Combine first ingredients, though garlic, in a food processor. Combine the cucumber and onion in a large bowl. Drizzle with yogurt dressing; toss to coat.

A long overdue post...

As many of my followers know, the past few months I have been abroad. Living in London, a wonderful, bustling city, had a lot of perks. But the Brits aren't known for the food...but I was quickly won over by afternoon teas, pub favorites, and Sunday suppers! A few of my favorite British foods included:

Sticky Toffee Pudding
Scones with Clotted Cream
Roasted Bone Marrow
Fish and Chips
Bangers and Mash

Once the weather cools down a few months from now, I look forward to trying to make some of these myself!

Potato Gnocchi with Lemon-Thyme Sauce

Recently, I have been overwhelmed by a desire to make my own pasta. The thought of rolling out sheets of lasagna, or crimping edges or fresh ravioli, is my new favorite daydream. I have stumbled across a few different recipes for homemade gnocchi, all of which claim to be "easy" and "simple" processes. I chose the following recipe to be my first attempt, because it seemed rather straightforward and I figured that if this attempt went well, I could branch out to the other recipes I saw (such as Ricotta Gnocchi - yum!). 

3 pounds russet potatoes

1/2 C plus 1 tablespoon flour

1 3/4 teaspoons kosher salt

Cooking Spray

1 gallon water

4 teaspoons butter

4 teaspoons extra-virgin olive oil

1/2 C finely chopped shallots

Zest from one large lemon

Juice from one large lemon

Dash of kosher salt

2 tablespoons shaved Parmigiano-Reggiano cheese

1/4 teaspoon black pepper

Preheat oven to 400*. Pierce potatoes with a fork, then bake for 1 hour or until tender. Cool slightly, then peel potatoes. Discard peels. Press cooked potatoes through a potato ricer into a large bowl. Combine potatoes, flour, and 3/4 teaspoon salt. Stir well to form a dough.

Turn dough out onto a lightly floured surface. Knead until smooth. Divide dough into 4 equal portions, shaping each portion into a 20-inch-long rope. Cut each rope into 20 (1-inch) pieces. Roll each piece into a ball. Working with 1 dough piece at a time (cover remaining dough to prevent drying), using your thumb, roll the dough piece down the tines of a lightly floured fork. The gnocchi will have ridges on one side and an indentation o the other.

Bring 1 gallon water and 1 teaspoon salt to a boil in a large pot. Add half of the gnocchi to boiling water. Cook for about 1 1/2 minutes, or until gnocchi has risen to the surface. Remove with a slotted spoon, and place in a colander to drain. Repeat procedure with remaining gnocchi.

Heat butter and oil in a medium skillet over medium heat. Add shallots and cook for about 10 minutes or until tender, stirring occasionally. Stir in lemon zest, lemon juice, thyme, pepper and a dash of salt. 

Combine butter mixture, gnocchi and cheese in a large bowl. Toss gently to coat.

Truffle Mac and Cheese

As most of you know, dairy is one of my all-time favorite foods. Add truffles to it, and you have stumbled upon my own personal nirvana. This mac and cheese recipe was delightful, but it was quite rich: make sure to serve something light with it, otherwise you will be overwhelmed by the flavors.

2 1/4 C 1% milk, divided
1 medium onion, sliced
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons flour
3/4 teaspoon kosher salt
3 ounces fontina, shredded
2 ounces Gruyere, shredded
1 1/2 teaspoons white truffle oil
2 ounces French bread baguette
2 garlic cloves, crushed
1 tablespoon extra-virgin olive oil

Heat 1 3/4 cups of milk, onion and bay leave in a large saucepan until tiny bubbles form around the edges (do not boil). Cover and remove from heat. Let stand 15 minutes.

Cook pasta according to package directions. Drain and set aside.

Strain milk mixture through a colander over a bowl. Discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring constantly with a whisk. Gradually stir in flour mixture and salt into warm milk, stirring constantly with a whisk.

Bring mixture to a boil; cook 1 minute. Remove from heat and let stand for about 5 minutes. Gradually add cheeses, stirring until they melt. Stir in pasta and truffle oil, and toss to combine.

Spoon pasta into a 2-quart broiler-safe glass or ceramic baking dish, or into individual ramekins.

Preheat broiler.

Place bread and garlic in a food processor. Pulse until coarse crumbs form. Drizzle with olive oil, and pulse until fine crumbs forms. Sprinkle bread crumb mixture over pasta. Place dish on middle rack in oven. Broil 2 minutes or until golden brown.

Grilled Asparagus with Caper Vinaigrette

I love asparagus! All it takes is a little grilling with some oil and salt, and I enjoy every bit. This recipe takes basic grilled asparagus, and adds a delicious caper vinaigrette. It is salty and citrusy, providing a great contrast to the asparagus. Delicious!

1 pound asparagus, ends trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, divided
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
1 garlic clove, minced
2 teaspoons capers

Preheat grill (or broiler) to medium-high heat. Place asparagus on a shallow pan or in a shallow dish. Drizzle 1 tablespoon oil, and season with salt, tossing well to coat. Grill (or broil) about 5 minutes, or until crisp-tender.

Combine salt, vinegar, and next 3 ingredients. Stir with a whisk to combine. Slowly pour remaining oil into mixture, stirring constantly with a whisk. Add capers.

Arrange asparagus on a serving platter, drizzle with vinaigrette, and serve.

White Bean and Tomato Casserole

This was a really satisfying, meatless meal. The beans provided plenty of protein, and the onion and tomatoes provided contrasting flavors and textures. Served over crispy toasted bread, it made the perfect weeknight meal!

1 pint cherry tomatoes, halved
1/2 medium red onion, sliced
2 tablespoons extra-virgin olive oil
Kosher salt
1/2 teaspoon red-pepper flakes
4 thick slices rustic bread
2 garlic cloves
1 can (15 ounce) cannellini beans, drained and rinsed
1/4 C skim ricotta cheese

Preheat the broiler. Toss tomatoes and onion with 2 teaspoons oil, 1/2 teaspoon salt, and red-pepper flakes. Broil on a rimmed baking sheet until tomatoes are just starting to brown and blister, about 5 to 7 minutes.

Thinly slice all garlic, and add to tomato mixture. Stir in beans and dot with ricotta. Drizzle with remaining oil. Broil until bubbling, about 5 minutes, then set aside.

Broil the bread until golden, about 1 minute per side. Serve the tomato mixture over the toast, and enjoy!

Jalapeño-Lime Coleslaw

I enjoy a good mayo-free coleslaw, and this recipe definitely hit the spot! It was wonderfully refreshing, crisp, citrusy, and had a subtle spiciness.

1/2 C lime juice

1 teaspoon sugar

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

3 tablespoons extra virgin olive oil

1/2 C thinly sliced red onion

1/2 C cilantro

10 ounces shredded carrot

10 ounces shredded cabbage

4 jalapeños peppers, halved

Combine the first 4 ingredients in a large bowl, stirring with a whisk. Gradually add olive oil, stirring constantly. Add onion, cilantro, carrots and cabbage. Thinly slice 1 jalapeño crosswise, reserving the seeds, and remove the seeds from the remaining jalapeño halves. Cut the remaining halves into thin crosswise slices. Add the jalapeños to the onion mixture, and toss well to coat. Cover and chill at lease 1 hour before serving.

Cabernet Short Ribs

Even though it has been in the 60s and 70s in Los Angeles the past couple of weeks, I can't help but crave winter recipes. This recipe gave me the opportunity to use one of my favorite things in the kitchen - my Le Creuset dutch oven. Plus, it doesn't hurt that the recipe calls for almost an entire bottle of wine! The broth has a richness that comes from not only the juices from the short ribs, but also the variety of vegetables and of course the wine. Enjoy with polenta, mashed potatoes, or some creamed winter vegetables, such as kale. 

2 1/2 pounds bone-in beef short ribs

kosher salt

black pepper

2 teaspoons extra virgin olive oil

1 large onion, chopped

1 C shallots, chopped

3/4 C carrots, chopped

3/4 C celery, chopped

4 large garlic cloves, smashed

2 sprigs thyme

2 1/2 C cabernet sauvignon

1 1/4 C beef broth

1 tablespoon flour

2 tablespoons balsamic vinegar

Season ribs with salt and pepper to taste. Hate a large Dutch oven over medium to high heat. Add the olive oil to pan, then add ribs, in batches if necessary. Saute for 6 minutes, turning to brown all sides. Remove ribs, then add onion, shallots, carrot, celery, garlic and them. Saute for 3 minutes, stirring constantly. Add wine and bring to a boil. Cook for 13 minutes, or until reduced to 2 cups.

Preheat oven to 350*.

Add broth to pan, and bring to a boil. Return ribs to pan. Cover and bake for 1 1/2 hours, turning the ribs half way through. 

Remove ribs from pan, and strain cooking liquid through a sieve over a bowl. Discard the solids. Return cooking liquid to pan. Combine flour and 2 teaspoons water in a small bowl, stirring well. Add to pan, and bring to a boil. Cook for 11 minutes or until reduced to about 1 cup. Stir in vinegar. Serve over the ribs, and enjoy!

Creamed Kale

Kale is one of those "super foods" that I am always hearing about. Its many benefits include helping to lower cholesterol and reduces the risk of heart disease. It promotes eye and bone health, and is an anti-cancer proponent. But just because something is good for you, doesn't necessarily mean that you will eat it. 


I have tried kale a few times, but it has not quite won me over. It is bitter, and crunchy, and leafy. I have tried it raw and I have tried it baked. Even though it was still not my favorite veggie, I decided to give it a final try with an ingredient I love: dairy. 


Next time I make it, I will ease up on the heavy cream and butter...even though it made it all the more delicious! For any kale skeptics still out there, I recommend giving this recipe a shot!

• 2 pounds kale, center stalks removed
• 4 tablespoons unsalted butter
• 1 cup heavy cream
• • Salt and freshly ground pepper

Blanch the kale in lightly salted water until tender. Drain and cut into 1-inch strips. 

In a large saute pan over medium heat, melt the butter and add the cream. Simmer for a moment until ingredients are combined, then add kale. 

Reduce the heat to low and cook for 5 minutes, or until the cream has reduced and thickened. Season with salt and pepper to taste.