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Short Ribs Provencale
May 2nd, 2016 by

There's a variety of complex flavors in this dish.

There's a variety of complex flavors in this dish.

This recipe is time consuming but it’s well worth the wait. I found it on Epicurious. Cookbook author Rick Rodgers said the editors of Bon Appétit magazine asked him to create the ultimate version of braised short ribs and this is what he came up with, based on elements of various short rib dishes he enjoyed at several restaurants.

I took it a step further by using short ribs I got at a local Massachusetts farm. I also had a pound of bacon and a chicken sausage I needed to cook, so I cooked them in the dutch oven before I cooked the short ribs. Before adding the ribs, I took out all of the oil left from the bacon and sausage except for about two tablespoons. I don’t think cooking bacon and sausage is necessary but I do believe it added even more depth to the wonderful flavors found in this dish.

I didn’t have any black olives so I used what I had on hand: olives stuffed with blue cheese. I also served the short ribs over mashed potatoes and covered it all in a blanket of the delicious sauce. Here’s the recipe. Bon appetite!

Find more recipes in the Food Section.

Some Easter Dinner Favorites
Apr 1st, 2015 by

The passing of the stuffed artichokes from Easter dinner 2010 in the RootsLiving dining room.

The passing of the stuffed artichokes from Easter dinner 2010 in the RootsLiving dining room.

These tried and true side dishes show up at the RootsLiving dinner table every Easter. If you’re looking for ideas to wow your guests this year, try these recipes. Nan’s Mashed Potatoes are rich, creamy and flavorful. And there’s no better way to make carrots than to follow French Chef Paul Bocuse’s recipe for carrots in cream.

Here is a list of Easter dinner favorite recipes:

And of course there’s plenty of ham, but ham needs no recipe. Just heat it up, and don’t forget the pineapple.
Find more recipes in the Food section.
Carrots in Cream
Apr 5th, 2010 by

Amelia serves the carrots to Nan (of Nan's Mashed Potato fame).

Amelia serves the carrots to Nan (of "Nan's Mashed Potato" fame).

This is one of our favorites and a tradition every Easter.

I got the recipe from one of my favorite cookbooks, “Paul Bocuse: French Home Cooking,” which I purchased in a small shop on the Left Bank many years ago.

In keeping with our RootsLiving philosophy: it’s easy to make and uses simple, fresh ingredients.

Ingredients/Shopping List

  • Butter (3 oz.)
  • Carrots, peeled and cut into thick sticks 2-inches long (2 pounds)
  • Baby onions (5)
  • Salt, to taste.
  • Sugar (1 tsp.)
  • Parsley, chopped (2 tbsp.)
  • Heavy cream (6 tbsp.)

What I did:

Melt butter in a frying pan. Add carrots and onions. Salt lightly. And sprinkle with sugar.

Cover pan and simmer for 40 minutes, stirring from time to time.

When carrots are done cooking, mix parsley with cream and pour on the carrots. Cook another 5 minutes or until very hot. BUT DON’T LET THE CREAM BOIL.

Find more recipes from the Easter dinner menu.

Find more recipes in the Food section.

(Note: If you’d like to print this recipe, click here or on the headline on this post and then use the print button at the bottom of the post. In other words, print from the “permalink” not from the homepage.)

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