It started with short ribs that were braised in the oven at 250 for about three hours then removed and cooled. They were braised with apples, garlic, onion, fennel seed, cumin seed and salt. A little water was added the whole lot was covered and left to slowly roast for the afternoon. Once the short ribs were cooled, they were removed from the pan and the juicy goodness they cooked in was strained and made into a glaze by adding honey, Dijon and a splash of balsamic. The ribs were put back into the oven at 300F with some vegetables and let slowly cook and be glazed until they had the colour I was looking for. The topper was a wedge of Blue Brie to be enjoyed with the meat and it was!! Added to a salad with roasted parsnip and yams it was enjoyed, savored and remembered.
But while all of this was going on, the hunger started to show itself in the form of noise from the belly so I took out a frozen loaf I am now stock piling in the freezer (just for occasions like this) of crackers. These are so easy to make and healthy to eat and I can't stop making them!! The crackers were paired with the Blue Brie cheese as well as an "ash covered soft surface ripened goat cheese" called Le Cendrillon. I am still relishing the meal and the good news of healing.
Tonight I am craving soup so, I am going to make some beef wontons and miso soup with the leftovers....the blue cheese might just end up in there again with the beef as it was too good not to have again!!
Have a delicious day!
MMMMmmmmmmm.....oh my goodness you are making me soooo hungry! That meal looks fabulous and your words make it even more delicious.
ReplyDeleteI made some of those crackers after I snaff-ooed the recipe from you and they are so divine! What is your secret for slicing them thin from the loaf...that was my one major challenge.
Glad to know you are doing better. Will definitely not forget about the cheese. These ribs are outta this world!
ReplyDeleteIf you freeze the crackers they work way better. If you want to make crackers right away, the only thing you will have to do is wait until the loaf is completely cooled, even put it in the fridge or outside for 30 minutes so that everything can bind a bit better for cutting purposes....but freezing works best!
ReplyDeleteSorry not freezing the crackers but freezing the loaf. The other thing I forgot is that this recipe usually yields two loaves and freezing the loaf whole is the best way to go as once the crackers are made if you freeze them they are not so bueno!
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