> Braised beef short ribs (red wine, stock, mushrooms, chopped onion,
> carrots, thyme, bay leaf, S&P)
> When it was done, I removed the ribs, chopped the meat, skimmed the
> fat from the cooking liquid, reduced it way down, added a spoonful of
> Dijon mustard, returned the meat to the broth.
> This I ladeled over bowls of shredded Nappa cabbage so the hot broth
> wilted the cabbage "noodles."
> Not bad. Took too long to cook and I should have wilted the cabbage
> slightly before it got the broth treatment, but on the whole it wasn't
Sounds very good indeed, if the weather's cooled down! I don't think I'd
like it as well on a hot day.
Lin and I had burgers. Lin grilled the (ground chuck) burgers, and in the
last minute of cooking she melted gorgonzola on top of them. She also
toasted the whole-wheat buns we used. I caramelized leeks and fennel
together as a kind of relish. We had arugula, basil, and leaf lettuce as
greenery for the burgers, along with a sliced CSA tomato. For more
vegetables, I steamed vari-colored string beans and drizzled them with
clementine-infused olive oil. I pan-cooked zucchini planks seasoned with
savory. And I cooked a mixture of turnip greens and rainbow chard with red
wine vinegar, a little sugar, salt, and red pepper flakes. We had a
half-bottle of local Zinfandel to drink.