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.

Art with Salt

Nectarine Salsa

This salsa is a great way to incorporate stone fruit into a refreshing appetizer. The nectarines and the radishes  played surprisingly well off of one another, and the little bit of sugar really brought out the flavors of all of the ingredients.

2 1/4 C diced nectarines
1 1/2 C radishes, halved lengthwise and thinly sliced
1/2 C chopped cucumber
1/2 C finely chopped red onion
2 t chopped fresh cilantro
1 1/2 t sugar
1/4 t salt

Combine all of the ingredients in a medium bow. Let the salsa stand at least 30 minutes before serving.

Summer Vegetable and Lemon Risotto

This risotto was delicious! The combination of the summer vegetables with the lemon and dill made for a really refreshing side dish. The cheese added a creamy consistency, and the wine gave it a little bit of tartness that complimented the lemon and dill nicely. 

8 ounces asparagus, trimmed and cut into 1-inch pieces
5 teaspoons extra-virgin olive oil, divided
1 (8-ounce) zucchini, halved lengthwise and cut into 1/2-inch-thick slices
4 cups vegetable broth
1/2 cup finely chopped onion
1 cup uncooked Arborio rice
1/2 cup dry white wine
1/2 cup (2 ounces) grated pecorino Romano cheese
1/4 cup chopped fresh chives
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
1/4 teaspoon salt

Bring a large saucepan of water to a boil. Add asparagus and cook for 3 minutes or until crisp-tender. Drain and rinse under cold water.

Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add zucchini to pan; cook for 7 minutes or until lightly browned, stirring occasionally. Set aside.

Bring vegetable broth to a simmer in a medium saucepan. Keep warm over low heat.

Heat remaining 1 tablespoon olive oil in a Dutch oven over medium heat. Add onion, and cook for 3 minutes or until tender. Stir in rice, and cook for 1 minute, stirring constantly. Stir in wine; cook until liquid is absorbed (about 30 seconds), stirring constantly. Stir in 1 cup broth; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/4 cup broth.

Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in vegetables; cook 1 minute or until thoroughly heated. Remove from heat; stir in reserved 1/4 cup broth and remaining ingredients.

Sweet Cherry Pie

Using organic cherries from the farmers market, this pie had all of the natural flavors you crave during the summer!

Pie Filling
2 pounds sweet cherries, pitted and halved
1/2 C granulated sugar
2 T cornstarch
1 T fresh lemon juice
1 large egg, beaten
1 T sugar in the raw, for sprinkling

Pie Dough
2 1/2 C all-purpose flour, plus more for rolling
1 t salt
1 t sugar
1 C unsalted butter, cut into pieces
1/4 C ice water

Prepare the pie dough first by combining the flour, salt and sugar in a food processor. Add the butter, then pulse briefly until the mix resembles coarse meal. Sprinkle with 1/4 C ice water. Pulse again until the dough is crumbly but holds together. Do not overmix.

Divide the dough in half, then wrap each piece in plastic wrap. Refrigerate until firm, about 1 hour.

While the dough chills, prepare the pie filling. Preheat the oven to 400 F. In a large bowl, combine cherries, granulated sugar, cornstarch and lemon juice. Toss to combine. 

On a floured piece of parchment paper, roll one of the pieces of dough into a 14-inch round. Carefully transfer to a 9-inch pie plate. Gently fit into the bottom and along the sides of the pie plate. Trim any overhanging pieces of dough. Pour the cherry filling into the prepared crust.

Roll out the second piece of dough on floured parchment paper, then, using a sharp knife, cut 1/2-inch strips of dough.Weave the strips over the filling to form a lattice. Trim any overhanging pieces of dough.

Using a pastry brush, lightly brush the lattice with the egg, and sprinkle with sugar in the raw.

Bake until filling is bubbling and the crust begins to brown, about 40 minutes. Create a tent with aluminum foil, and cover the pie dish. Bake an additional 20 minutes. Transfer pie to wire rack and let cool before serving.

Mussels in Beer Broth

These mussels made the perfect Sunday supper! They had a wonderful flavor, and just a bit of a kick. Combined with the Roasted Garlic and Rosemary Beer Bread, it was a great meal!

2 pounds mussels, debearded
1 T vegetable oil
1 leek, thinly sliced
3 garlic cloves, thinly sliced
3 medium tomatoes, seeded and diced
1 T fresh thyme
1 T unsalted butter
1/2 t red pepper flakes
2 C wheat beer
Fresh lemon juice
salt and pepper, to taste

Scrub mussels an soak in cold water. Discard any that are broken or open when tapped.

In a large pot, heat oil over medium heat. Add leek and garlic; cook for about 4 minutes or until fragrant. Add tomatoes, thyme, butter, red pepper flakes and beer. Bring to a boil, add mussels, and cover. Simmer until mussels have opened, about 5 minutes.

Using a slotted spoon, transfer mussels and vegetables to serving bowls. Add lemon juice, salt and pepper to taste to the pot and return broth to a boil. Simmer until the liquid is reduced by half. Ladle over mussels and serve.