Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
Step two:
Peel off the outermost layer of the brussel sprouts, then cut the bottom off the sprout and cut lengthwise.
Step three:
In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes.
Step four:
Place roasted brussel sprouts back in bowl. Add green apple, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve.
Notes: This side goes well with Miso Glazed Sea Bass. Add bacon, pomegranate and feta for a fancier dish
Step one: In a small bowl, mix miso, mirin, sugar, soy sauce, sesame oil, garlic, and ginger. Spread the miso mixture over the fish and place it in a covered container. Refrigerate overnight
Step two: When ready to cook, set the oven to 450 degrees. Bake until tender, about 15 minutes, depending on the thickness of the fish
1 35-ounce can of San Marzano whole peeled tomatoes
Salt
Freshly ground pepper
4 basil sprigs
Dried oregano
OPTIONAL INGREDIENTS
To make this a spicy marinara, add 2 or 3 tablespoons of Calabrian chili oil or red pepper flakes.
For a richer flavor, add balsamic vinegar or red wine after adding the whole peeled tomatoes. Allow the sauce to cook for at least an hour so the wine has time to dissipate.
Chicken broth or bone broth
Instructions
Step One: Heat olive oil in a large dutch oven. Once hot, add garlic cloves and onion. Saute until garlic and onion are fragrant and translucent, roughly 7 – 8 minutes
Step Two: Add tomato paste. Spread the paste around the bottom of the pot. The paste will develop a deeper red color when it is cooked. Once the color has developed, add San Marzano whole peeled tomatoes. Lightly crush the tomatoes with a wooden spoon
Step Three: Once the tomatoes have broken up into smaller pieces, add the salt, basil sprigs and dried oregano. Stir everything up and cook for 15 minutes. Remove basil sprigs
Step Four: If the sauce is too thick for your preference, add chicken broth or water until you reach the desired consistency. If you prefer a smooth sauce, blend everything together with an immersion blend or hand blender
Notes: This sauce is great for spaghetti, pizza, meatballs, and lasagna.
Step One: If mushrooms are large, cut them in half. Small mushrooms leave whole
Step Two: Heat a medium pan with olive oil. Once hot, add the mushrooms. Try to organize the mushrooms in the pan so that one side of each mushroom has contact with the bottom of the pan. This will form a nice color on the mushroom
Step Three: Saute the mushrooms, allowing color to form on the side of the mushrooms. After ten minutes, add the balsamic vinegar, soy sauce and garlic. Stir to combine
Step Four: If the mixture needs more liquid, add chicken broth or water. Scrap the bottom of the pan with a wooden fork to release the flavor. Mix everything up well
Step Five: Add thyme, black pepper and parsley. Give it another mix and serve
5 lbs bone-in short ribs, at least 1 1/2 inches thick
Salt and freshly ground pepper
2 large heads of garlic, cut in half crosswise
1 medium onion, yellow or white, chopped
4 ribs of celery, chopped
2 medium carrots, chopped
3 tablespoons tomato paste
2 cups dry red wine, about half a bottle
2 cups beef stock or bone broth
4 sprigs of thyme
1 cup of chopped parsley
1/2 cup finely chopped chives
1 tablespoon grated lemon zest
Instructions:
Step one: Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs
Step two: Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes
Step three: Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven
Step four: Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours
Step five: Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside
Notes: Serve with mashed potatoes or steamed vegetables. If there are leftovers, shed up the meat and serve as a sandwich.
