12th
Aside from my cooking and baking explosion this weekend, I haven’t been doing too much by way of culinary adventures lately. Busy, stress, etc. But last weekend I was flipping through the latest issue of Bon Appetit and decided to test drive this recipe for Zinfandel-Braised Short Ribs with Rosemary-Parsnip Mashed Potatoes. Recently my friend Tom and I donated a fancy three-course dinner with wine pairings at a charity auction at school, and soon we will have to deliver the goods, so I thought it could be a worthy contender. Everybody likes braised meat! Well, I don’t think I’ll be going with this one. The meat was extremely tender, but the sauce ended up coming out too greasy. This problem may be ameliorated by cooking the meat one day in advance, letting it sit in the fridge and discarding the congealed fat (I know, lovely). In the meantime, still haven’t found a go-to braise recipe yet. And still need to come up with a fancy dinner menu, which is less than two weeks away!
