Banh Mi Burger for #WeekdaySupper

Banh Mi Burger for #WeekdaySupper

Before I begin with my dish, please first let me explain my absence in the last two weeks: I have been busy packing my things for a move. As you're reading this, I'm spending my first full day as a metro Seattle resident. Mrs. Stuntman and I decided to relocate primarily because I had been living in one of the most expensive regions in the country. Why Seattle? It's a short plane ride away from my daughter's grandparents, better schools than in California and the region's reputation for coffee and seafood. I also respectfully request a couple of weeks to get settled before I publish new dishes here.

Earlier this month, I published a sirloin steak dish for #SundaySupper sponsored by The Beef Checkoff so I chose a different cut of beef to display the flexibility of beef, this time for an evening after returning home from the office. In case you haven't already, please 'Like' them on facebook in addition to following them on twitter, pinterest and #SundaySupper's own beef pinterest board. In the interest of full disclosure, this post is sponsored by The Beef Checkoff. All opinions are my own. This dish is not traditional, by any means, but has been adapted from the traditional Vietnamese version.

The Challenge

Demonstrate the versatility of beef in a dish appropriate for a weeknight preparation.

The Source

Adapted from a recipe found on Food & Wine magazine's website. I reduced the amount of spice by omitting the jalapeños and decreased the amount of Tobasco because I don't like heavily spiced foods.

Ingredients

1/2 cup julienned carrots
1/4 cup rice vinegar
1 tablespoon granulated sugar
1/2 cup mayonnaise
2 teaspoons Tobasco
2 teaspoons tomato paste
1 clove garlic, minced
Kosher salt
Freshly ground black pepper
1 1/2 pounds ground beef (I recommend an 80/20 mixture)
1/2 tablespoon curry powder
2 tablespoons vegetable oil
2 tablespoons unsalted butter at room temperature
1 24-inch baguette, quartered crosswise, then each quarter cut in half length-wise
Cilantro sprigs, for garnish

Method

1. Finish the mise en place. Preheat the oven to 400⁰ Fahrenheit. Combine the carrots, rice vinegar and sugar in a small bowl and let them steep for 10 minutes. Then remove the carrots with a slotted spoon to set aside and discard the pickling fluid.

In a separate bowl, combine the mayonnaise, Tobasco, tomato paste and garlic, then season with salt and pepper. Set aside.

Separately, combine the ground beef and the curry powder then season with salt and pepper. Form the ground beef mixture into four oval-shaped patties, approximately 6 inches long and 1 inch in length. In addition, spread the butter on the cut side of each piece of baguette.

2. Cook the burgers and toast the baguette. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the burger patties and cook, turning once, approximately 6 minutes per side for medium doneness. While the burgers cook, place each baguette piece on a foil-lined sheet tray, cut side up, and place in the oven, toasting the baguette until lightly browned, approximately 5 minutes.

3. Assemble the burgers. Spread the seasoned mayonnaise onto each baguette half and top one slice with a burger patty. Garnish with the pickled carrots and cilantro sprigs, then top each burger with the remaining halves and serve hot.

Successful?

Despite it not being traditional, it was one of the most well balanced burgers I've prepared. The spice in the mayonnaise balanced out the acidity of the carrots and the savory burger patty. I'll definitely repeat.

Before you go, I present a preview of the other #WeekdaySupper dishes that will appear later in the week. Please check them out.

• Tuesday, August 26th: Secret Ingredient Sliders by girlichef
• Wednesday, August 27th: Deluxe Cheeseburger Kabobs by Bobbi's Kozy Kitchen
• Thursday, August 28th: Asian Beef with Peppers by That Skinny Chick Can Bake
• Friday, August 29th: Steak Quesadillas by The Foodie Army Wife

Presenting: Asian Chicken and Cabbage Salad

Asian Chicken and Cabbage Salad

This post was fairly spontaneous. The weather this week has been very warm where I live. The predicted high temperature in San Francisco the day I typed this was 94 which is highly unusual. To give you an idea, a thirty minute drive east during the hottest days of July when it can often reach over 100, it's common for San Francisco not to break 80. This past Monday, after listening to the weather forecast I made a list to purchase ingredients for warm weather dishes such as ceviche and gazpacho. I also looked at salads and found one on Bon Appétit magazine's website that sounded refreshing.

It's subjective, but I'm also slowly coming to the realization that I take my best pictures outdoors. The picture of the gazpacho I referred to above wasn't taken by me, but my strawberry dessert I published last September and the Moscato themed dessert from a couple of weeks ago were, so I thought I could use the practice.

You might also contrast this salad to the salad I published for the Five Ingredients or Less #SundaySupper event because there are more than five ingredients in the dressing. I didn't adapt the recipe, so you can get it here.

Garlic Fried Rice for National Garlic Day

Garlic Fried Rice

Among the many perks I have being married to Mrs. Stuntman, one is my mother-in-law who is of Chinese descent. One evening she demonstrated my favorite Chinese dish, fried rice. There were a couple of things that stuck with me from it. First, it is imperative that the mise en place is completed before starting this dish because it cooks quickly. In fact, if you're preparing a protein to accompany this side dish, start this dish while you allow the protein to finish carryover cooking. Second, use little oil, or else the dish becomes a greasy mess.

The Challenge

Successfully execute an authentic Chinese staple.

The Source

This is a Crazy Foodie Stunts original recipe, adapted from my mother-in-law.

Ingredients

1 teaspoon vegetable oil
1 large egg, beaten
2 tablespoons garlic, minced
3 cups cooked white long-grain rice, cooled
1/2 cup frozen peas and carrots, thawed
3 tablespoons soy sauce
Kosher salt
Freshly ground black pepper
Flat leaf parsley sprigs, for garnish

Method

1. In a large wok or non-stick skillet, heat the vegetable oil over medium heat. Add the egg and cook until it solidifies, breaking it up into bite sizes pieces as it cooks, approximately 1 to 2 minutes. Once completed, remove from the pan and set aside. Add the garlic to the hot oil and cook until it starts to brown, then add the rice and stir to incorporate the garlic with the rice, breaking up any clumps of rice along the way with your spoon. Add the frozen peas and carrots and stir until heated through, then add the eggs back in and the soy sauce. Stir to incorporate. Taste and adjust the seasoning with salt and pepper, if necessary, then serve on a warmed plate garnished with parsley sprigs family style.

Successful?

I normally take pictures while I am preparing my food but in this case, I didn't have any time to do so because, as I stated above, the dish cooks quickly. This dish is also a great way to clean out the refrigerator because almost anything can be added to it. Got leftover chicken? Dice it up and throw it in with the peas and carrots.

Oh, I almost forgot to note, this dish was prepared to celebrate National Garlic Day and this post is part of a group of bloggers organized by Heather of girlichef. Please check out the other garlic dishes below. In addition, there's a giveaway of some pretty cool items and the details are below.

• Black Garlic Chocolate Chunk Ice Cream from girlichef
• Caesar Tartlets with Sweet Garlic Butter Crusts from Karen's Kitchen Stories
• Easy Garlic Infused Olive Oil from MarocMama
• Garlic and Herb Lamb Chops from Healthy. Delicious.
• Garlic Bread from My Catholic Kitchen
• Garlic Dill Roasted Potato Wedges from From Gate to Plate
• Garlic Fried Rice from Crazy Foodie Stunts
• Garlic Soup with Cheese & Garlic Olive Crunch Bread from The Not So Cheesy Kitchen
• Garlic Trifecta with Quinoa Pasta and Spinach from Peaceful Cooking
• Gnocchetti with Asparagus and Garlic-Gorgonzola Sauce from The Spiffy Cookie
• Heart Healthy Roasted Garlic Chicken Recipe from It's Yummi!
• Roasted Garlic Butter from Basic N Delicious
• Roasted Garlic Chicken Pizza Pockets from Cindy's Recipes and Writings
• Slow-Roasted Lamb with 40 Cloves of Garlic from Food Lust People Love
• Vampire Garlic Dip from Kudos Kitchen By Renee

Giveaway

In honor of National Garlic Day and our love of the stinking rose, we are giving away a Garlic Lovers Prize Pack (valued at over $100) that includes:

1. The Garlic Farmers' Cookbook
2. One-year membership to the Garlic Seed Foundation
3. 5 Garlic Button Covers
4. OXO Good Grips Garlic Press 
5. The Ultimate Garlic Peeler
6. Tumbleweed Pottery Garlic Clove Canister Keeper with Vented Lid
7. Terra Cotta Garlic Roaster
8. 2 Bulbs of Whole Black Garlic

To enter, simply leave a comment on this post (mandatory) answering this question: What is your favorite GARLICKY dish (or one that you'd love to try)?

After you've answered the question for entry into this contest, be sure to record that you did so in the rafflecopter widget below; doing so will unlock many more optional ways to earn entries.

a Rafflecopter giveaway

This giveaway is open to residents of the Continental USA. Entries will be accepted through 11:59 pm ET on Thursday, April 24, 2014. All entries will be verified. A winner will be chosen from qualifying entries via random draw, and notified via email within 48 hours of the close of this contest. The winner will have 24 hours from the time the email is sent to respond with their complete name and mailing address (no P.O. Boxes). If no response is received within 24 hours, a new winner will be chosen.

Prizes provided by The Garlic Seed Foundation, Food Lust People Love and girlichef. Prizes may vary slightly from images shown and are subject to replacement with comparable items if ones pictured are no longer available at the close of this contest. Items may be shipped separately.

Lamb Shanks Roasted “a la Matignon”

Lamb Shanks Roasted “a la Matignon”

Happy 2014!

Before I proceed, I must first apologize for my extended absence last month. It wasn't planned but I found myself too busy to prepare a presentation-worthy dish. One issue I have been wrestling with over the course of the last few months is one of evolution. I'm still inspired by unusual cooking techniques, but I'm becoming confident in my execution. I've also discovered in this past year that pairing food and achieving balance of flavors has inspired me which takes time to plan my dishes.

I learned of this dish back in September when Chef Thomas Keller prepared it for Williams Sonoma during a live Google+ event. I was fascinated by it because I have never roasted lamb shanks and wanted to see for myself if the meat will break down enough to become tender. Also, the sauce intrigued me because I imagined it was extremely flavorful given the size of the mirepoix.

The Challenge

Successfully execute a cooking method I had never attempted.

The Source

The recipe for this dish can be found on the Williams-Sonoma website.

Ingredients

4 lamb shanks, approximately 1 1/4 - 1 1/2 pounds
Kosher salt
1/2 cup plus 1 tablespoon canola oil
1/2 cup chicken stock
3 large yellow onions, diced
4 large carrots, diced
2 large leeks, cleaned well and diced
4 large garlic cloves, peeled and lightly crushed
6 thyme sprigs, 6 parsley stems and 2 bay leaves tied together to form a bouquet garni
1 cup red wine
1 tablespoon red wine vinegar
1 teaspoon chives, chopped fine
Cooked polenta for serving

Method

1. Finish the mise en place: Preheat the oven to 275° Fahrenheit. Rinse the lamb shanks with cold water, then pat them dry and let them come up to room temperature, approximately 30 minutes.

2. Brown the shanks: Season the shanks with kosher salt. In a large sauté pan, heat 1/2 cup oil over high heat and, once hot, sear the shanks, on all sides and in batches of two until brown. Adjust the heat to prevent burning, if necessary. Once browned, remove the shanks and discard the oil.

3. Sweat the mirepoix and roast the shanks: Return the pan to medium-high heat and deglaze it with chicken stock, loosening any fond from the bottom with a wooden spoon. When the stock has almost evaporated, add the onions, carrots, leeks, garlic, bouquet garni and the remaining tablespoon oil, stirring frequently. Season the vegetables with kosher salt. Once the vegetables have softened but before they have browned, add the red wine and bring to a boil. Add the shanks back into the pan and cover it. Once the fluid starts to simmer, transfer the pan to the oven. Roast the shanks until the lamb is tender and the meat is almost falling off the bone, about 3 hours.

4. Finish the dish: Once the lamb has roasted, remove from the oven and let it rest to allow for any carryover cooking, approximately 30 minutes. Turn the temperature down to its lowest temperature and remove the lamb shanks to a serving platter, cover with aluminum foil, then put in the oven to keep warm. Strain the vegetables into a fat separator, and once separated, pour back into the original sauté pan. Add the red wine vinegar, then bring to a boil. Taste the sauce for desired consistency and adjust the seasoning, if necessary. Serve with polenta and garnish with chives.

Successful?

I shouldn't have been surprised but the sauce yielded incredible depth of flavor and balanced the lamb well. Despite my skepticism, the lamb was very tender and cook all the way through. My only criticism? The portion size is a little too big.

Light Stunt: Chicken Noodle Soup

Chicken Noodle Soup

Now that we are a full month into autumn, I have noticed many of my food blogger colleagues have embraced the flavors of pumpkin. A quick look at my facebook news feed will reveal countless dishes that use the flavor. Me? I enjoy it. I can see the appeal and I even published my own pumpkin dish last year, but I am vehemently opposed to using canned pureé. My feeling is that if you're going to use pureé, make it fresh. Not sure how? My friend, Willow of Will Cook For Friends, wrote a beautiful demonstration a couple of years ago.

However, today I'm not here to discuss pumpkin. The change of seasons also brings a change of weather. In fact, you could also call this time of year the start of cold and flu season, so I present a comfort food classic from scratch and come full circle to close the month of October like I opened it: with a soup. I advise to leave the canned soup next to the canned pumpkin at the supermarket and make some ahead of time to freeze it so you have it when you need it. After all, do you really want to subject your body to all those un-natural chemicals in the can when your immune system is weak?

The Source

I poached my chicken using the method described on page 20 of the recipe guide of Top Chef University DVD set primarily because I didn't like the method Tyler Florence uses in his recipe I found on foodnetwork.com. I already had chicken stock on hand and I couldn't see using a whole chicken for 1 1/2 cup of shredded chicken meat.

Ingredients

2 quarts chicken stock
5 chicken thighs, skins removed
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
8 ounces dried wide egg noodles (I used mini farfalle)
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped

Method

1. Poach the chicken: In a large stock pot (I used my 5-quart Dutch oven), combine the chicken thighs and chicken stock and bring to a simmer over medium heat, approximately 10 minutes. Once cooked, remove the chicken from the stock with a wooden spoon and shred into bite size pieces once cool enough to handle. Reserve both the stock and chicken, but set aside.

2. Finish the dish: In a separate stock pot, heat the oil over medium heat. Once hot, add the mirepoix components along with the bay leaf, garlic and thyme and sweat for approximately 6 minutes. Stir in the reserved chicken stock and raise heat to boil. Reduce to a simmer and add the egg noodles and cook until soft, approximately 5 minutes. Fold in the reserved chicken, and continue to cook until heated through. Season with salt and pepper, then spoon into warmed bowls, and garnish with fresh parsley. Serve immediately.

Successful?

Mrs. Stuntman fell asleep early the evening I prepared it, but brown bagged some leftovers the next day. She texted me during her lunch break to tell me how much she enjoyed it. On a side note, I re-injured the same toe I referred to in August but hope to be back with you soon. In the meantime, Happy Halloween!

Oven-Braised Osso Buco with Orzo "Risotto"

Oven-Braised Osso Buco with Orzo "Risotto"

Earlier this year, I was in my local Sprouts Farmers Market when the weather was warm when I saw osso buco on sale. I didn't purchase it because I knew it had to be braised and wanted to wait for cooler weather. Ever since, I've looked whenever I went by and they hadn't had it in their bins, so when Whole Foods opened a highly anticipated location nearby a couple of weeks ago, I went and found some. I've certainly braised in the past (It's my favorite cooking method) but not this protein. Osso buco is a cross-cut section of a veal shank and is traditionally served with a saffron risotto, but saffron isn't the cheapest spice and I wanted to find an alternative.

The Challenge

Work with a protein I'd never prepared.

The Source

This Emeril Lagasse dish can be found on foodnetwork.com, but I decided to season my shanks with kosher salt and freshly ground black pepper instead of Chef Lagasse's dry rub. It's a personal preference but something called the Essence of Emeril didn't sound very appetizing.

Ingredients

4 tablespoons olive oil
1/2 cup all-purpose flour
kosher salt and freshly ground black pepper
8 veal shanks, about 1 1/2 inches thick, tied tightly around the middle with kitchen string
3 cups chopped onions
1 1/2 cups diced celery
1 1/2 cups diced carrots
2 tablespoons minced garlic
3 bay leaves
1 1/2 tablespoons chopped fresh thyme leaves
1 1/2 tablespoons chopped fresh rosemary leaves
2 1/4 cups dry red wine
1 1/2 quarts rich veal or beef stock
1/2 cup chopped fresh parsley leaves, plus more for garnish
1 1/2 pounds orzo pasta (uncooked)
3/4 cup finely grated Parmesan, for garnish


Method

1. Braise the shanks: Preheat the oven to 350° Fahrenheit. Heat the olive oil over medium heat in a large Dutch oven. Season the shanks with salt and pepper then dredge them in flour, shaking to remove any excess. Sear the shanks in the oil until brown on all sides, working in batches if necessary, 6 to 8 minutes per batch. Remove the shanks to a roasting pan and set aside. Add the mirepoix items (i.e. carrots, celery and onions) to the Dutch oven and cook until softened and browned, approximately 4 to 6 minutes. Season the mirepoix with the garlic, bay leaves, thyme, rosemary, salt and pepper. Deglaze the Dutch oven with the red wine, add the stock and bring to a boil. Pour the mixture over the shanks in the roasting pan, cover and place in the oven for 2 1/2 hours or until the shanks are tender.

2. Prepare the risotto: Remove the roasting pan from the oven and stir in the orzo and parsley. Recover and place back in the oven for an additional 20 minutes. Remove the pan from the oven and stir to combine, then cover and rest for 10 minutes. Serve immediately, 1 shank per person on top of a bed of orzo. Garnish with grated Parmesan and parsley.

Successful?

When I purchased my shanks, I chose them from the bins in the meat section. I should have spoken to the butcher at the meat counter because the shanks I purchased were too thin and the kitchen twine became loose easily so the meat fell off of the bone. The flavors of the dish were still very good but I was disappointed there wasn't much contrast in color. Lastly, my 5 year old daughter asked to photograph the dish and took the picture below.

Spaghetti alla Bolognese

Spaghetti alla Bolognese

Like my previous dish, I originally profiled this classic sauce in a prior website but I wanted to again for a number of reasons. When I published it the first time, it got overshadowed because it was the first time I made pasta from scratch. Secondly, I ran into this version which largely uses the same ingredients but slightly altered technique so I wanted to determine of these differences affected flavor.

The Source

Adapted from page 154 of the recipe guide of Top Chef University DVD set.

Ingredients

3 tablespoons extra-virgin olive oil
4 ounces pancetta or bacon, diced medium
1 1/2 pounds ground beef
1 large onion, chopped finely
2 ribs celery, chopped finely
2 medium carrots, chopped finely
4 cloves garlic, minced
1 6-ounce can tomato paste
1 cup dry red wine
2 bay leaves
3-4 leaves fresh basil, torn plus more for garnish
1 cup fluid from canned tomatoes or whole milk
Kosher salt
Freshly ground black pepper
1 pound dried spaghetti
Freshly grated parmesan cheese, for garnish

Method

1. Prepare the protein: In a Dutch oven or a large saucepan, heat the olive oil over medium heat. Once hot, place the pancetta into the pan and cook to render the fat but not crisp, approximately 3 to 4 minutes. Raise the heat to medium high and add the ground beef to the pancetta and stir to combine, breaking up the large pieces of meat. Season with salt and pepper and cook until the beef is well browned and no longer pink, approximately 8 to 10 minutes. Remove the meat from the pan using a slotted spoon, leaving the fat in the pan and reserve.

2. Flavor the sauce: Add the mirepoix ingredients to the pan of rendered fat and sweat. Stir in the garlic and cook until the onions are translucent, approximately 4 to 5 minutes. Add the tomato paste and cook for a minute or two so the flavor concentrates. Deglaze with red wine and reduce so the alcohol evaporates. Add the torn basil leaves and bay leaves and cook for another ten minutes to blend the flavors. Add the tomatoes and reserved meat, stirring to combine. Season with salt and pepper, cover, reduce heat and simmer for 1 1/2 to 2 hours. Add tomato fluid if the level gets too low.

3. Cook the pasta and finish the dish: During the last 30 minutes the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and boil for a minute or two less than the box instructions dictate. Reserve 1 cup pasta water and drain. Then add to the sauce and continue to cook to blend the flavors. Plate onto warmed bowls and garnish with chiffonade basil and parmesan cheese.

Analysis

The recipe I profiled can be found on Saveur Magazine's website. I live this version better because it doesn't simmer as long (however you certainly could do so longer) and it utilizes the pancetta fat more constructively.

Beer Braised Chicken Thighs

Beer Braised Chicken Thighs

I can almost see you rolling your eyes now. Another braised chicken dish? Shouldn't you be gearing up for grilling season? Aren't you bored with braising yet?

But wait! Don't leave yet...

It's no secret that I prepare a lot of skin-on bone-in chicken thighs. They're cheap; they're pretty versatile; and they're the perfect portion size for my soon-to-be kindergartner. However, lately I've been stuck in a rut so recently I went online and looked for some inspiration. I found it in a Rachael Ray recipe on fooodnetwork.com, however I was not inspired how you might expect.

The Challenge

I can see the appeal of Ms. Ray. Her dishes have approachable preparation methods for the home cook and she has the charisma to be relatable to a wide audience, but I believe that her lack of formal culinary training was exposed in this dish. I, too, have no formal training but I do have a lot of experience braising chicken and, hopefully, have applied it to produce a technically superior (which should result in a tastier) dish. I kept the ingredient amounts the same so instead of reviewing the method, please refer to the above link to note the changes I've made below.

Updates

1. I omitted scallions and hot sauce. It's a personal preference but I'm not a huge fan of spicy foods, but I enjoy milder spices to balance other sweet, salty and/or savory flavors in the dish. I also decided to garnish my dish differently. I also substituted a red bell pepper for a green one because I had a red one in my refrigerator.

2. One of the most creative ways I've seen to use bacon I profiled when I first prepared the coq au vin dish. Namely, rendering bacon pieces, removing them, then using the bacon grease to sauté the chicken. By doing this, the flavors of the bacon will infuse into the chicken. Chicken thighs also have a considerable amount of fat underneath their skin that can be rendered when seared which will assist with the mirepoix. Speaking of...

3. I used a full mirepoix, adding carrots to the onion, bell pepper and celery. I also seasoned the mirepoix with kosher salt and instead of sweating it, browned it to create some fond. I also decided to use a thyme bundle instead of chopping it. Lastly, I waited to add the garlic to an already browned mirepoix because burnt garlic has a bitter taste.

4. The instructions are inadequate, in that Ms. Ray doesn't specify how long to simmer the chicken but based upon past experience, I recommend 30 minutes over low to medium-low heat to ensure the highs are fully cooked through. I also omitted the flour because I've found thst reducing the braising fluid is more effective way to thicken the sauce because it concentrates the flavors.

Successful?

I believe so, but if you don't believe me, Mrs. Stuntman noted as she was eating, "I don't know what you did, but this dish tastes good!" However I have one final criticism of this dish because I feel it was improperly named. Yes, beer was in the braising fluid but the strongest flavor in the sauce was the tomatoes.

Red Wine Braised Short Ribs

Red Wine Braised Short Ribs

Call this winter's last gasp.

About three months ago, I published a braised short ribs dish that I was not successful primarily because the addition of vinegar in the braising fluid that overpowered any other flavor, so I wanted to correct it here. So earlier this week on a cool afternoon I prepared the dish again using an altered method from the earlier one.

The Challenge

Correct a previously unsuccessful dish.

The Source

Page 60 of the recipe guide of Top Chef University DVD set.

Ingredients

4 tablespoons extra-virgin olive oil
5-6 pounds bone-n beef short ribs
kosher salt and freshly ground black pepper
2 onions, cut into quarters
6 cloves garlic, smashed
2 carrots, peeled and chopped
2 stalks celery, chopped
1/2 bottle (375 milliliters or approximately 1 3/4 cups) full bodied-red wine
4 cups low-sodium beef stock
1 bouquet garni (1 bunch flat-leaf parsley stems, 6 sprigs fresh thyme, 2-3 rosemary sprigs tied together using kitchen twine)
2 bay leaves

Method

1. Season the short ribs on all sides with kosher salt and freshly ground black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Once the oil starts to smoke, add the short ribs and brown on all sides (cooking in batches, if necessary, so the pan doesn't get too crowded), about 2 minutes per side. Once browned, remove to a plate and set aside.

2. Add the onions, garlic, carrots, and celery and cook until soft and brown slightly, about 5 minutes.

Add the bouquet garni and bay leaves. Deglaze the Dutch oven with the red wine and reduce by half.

Return the ribs to the oven and add enough beef stock to cover at least 3/4 of the ribs. Bring to a boil, reduce heat, cover and simmer over low heat until the meat is tender and falling off the bones, about 2 1/2 to 3 hours.

3. Remove the ribs and place aside. Put a colander over a bowl and strain the sauce of its solids. Return the oven to the stovetop over high heat and reduce by half, or until rich and syrupy, adjusting the season if necessary. Serve with the sauce poured over the ribs.

Successful?

This version, while simpler, led to incredible flavor. Even my picky 5-year-old daughter, proclaimed YUM! once I gave her the first bite. The reduced sauce was rich and full bodied and the meat was tender and literally falling off the bone once I removed it from the Dutch oven. Definitely better than my first attempt.