Tag Archives: jarlsberg

Beef Short Ribs over Jarlsberg Mashed Potatoes

17 Oct

 

Have you noticed yet how much I love short ribs?  Probably.  It’s mostly because they are such a hands-off protein that is guaranteed to turn out well so long as you adhere to the old “low and slow” maxim of barbecue.  They can be served with excellent results over basically any starch and with a wide range of flavor profiles.  You may have guessed I am particularly partial to short ribs with tomatoes, which is reflected in this recipe.  Mostly, I included it because the mashed potatoes over which these short ribs were served were absolutely divine.  They were also incredibly simple and had a large punch of flavor without the addition of any milk or heavy cream.  This was a hearty meal.  You could also serve this as a simple stew by removing the beef meat from the rib bones and shredding, simmering in the cooking sauce, before serving atop mashed potatoes.  I thought it was lovely as is, however.

Beef Short Ribs over Cheesy Mashed Potatoes

Serves 2

Short Ribs:

5-6 beef short ribs

Kosher salt and freshly cracked black pepper

1 cup all-natural, whole wheat flour

1 tsp. crushed red pepper flakes

2 tsp. garlic powder

4 whole marinated garlic cloves, smashed with flat edge of knife

1 15 oz can whole peeled San Marzano tomatoes, with juice

1 tbs. garlic-flavored hot sauce

1 tbs. canola oil

Season ribs on all sides with kosher salt and freshly cracked black pepper.  On a large plate, combine flour, kosher salt, freshly cracked black pepper, crushed red pepper flakes and garlic powder.  Roll short ribs in flour mixture until evenly coated with a light layer of the flower mixture.

Heat canola oil in a large sauté pan.  Add ribs and sear until well-browned, roughly 2-3 minutes per side.  Remove to a small casserole dish.  Add garlic cloves, whole peeled tomatoes with juice and garlic hot sauce to casserole.  Cover and marinate overnight in the refrigerator.

Preheat oven to 200º.

Add ribs and cook roughly 9 hours until meat is tender and falling from the bone.

Jarlsberg Mashed Potatoes:

5 medium Idaho potatoes, rinsed and mostly peeled, diced into 1/2″ cubes

Kosher salt and freshly cracked black pepper

1 cup Jarlsberg cheese, shredded

1/4-3/4 cups water reserved from boiling potatoes

If you do not want any skins in your potatoes, peel them completely.  If you want a lot of skins, do not peel them.  Generally, I peel the fattest part of the center, leaving the tips of the potatoes encased in the peels.  This leads to a rustic flair for the mashed potatoes but leaves a mostly creamy texture.

Boil a large pot of salted water.  Add potatoes and boil for roughly 25 minutes until potatoes are fork tender.  Drain potatoes, reserving a cup or two of cooking water (you probably won’t use all of this, but just in case!).

Add potatoes, salt, pepper, and grated cheese to a food processor.  Pulse in 2-3 second bursts 10-15 times until potatoes are mostly disintegrated.  Scrape down sides.  Slowly add reserved cooking water, a few tablespoons at a time.  After each addition of water, pulse potatoes and scrape down sides, testing for texture.  Continue adding water and testing until desired consistency.  Test for taste and add salt or pepper as necessary.

Serve short ribs over the mashed potatoes with a healthy ladle full of the braising liquid.

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Creamy Risotto

27 Aug

Zak and I are both big fans of risotto.  Yes, the process is fairly labor intensive.  Despite that, the final result is well worth standing in front of your stove for forty minutes or so stirring.  I usually stand at the stove with a book and stir when the whim strikes me.  The frequent or constant stirring of the risotto helps to release the starches in the arborio rice, which is what gives risotto the creamy texture that distinguishes from other varietals of rice.  This particular risotto is decadently creamy and delicious.  To be fair, though, I haven’t met a risotto I didn’t like, and ingredients can easily be substituted based on what you have on hand.  I recommend, however, that you use a good stock while making risotto rather than something boxed or simple water.  The rice really draws in the flavor of the stock, and without a decent stock base, the recipe will fall flat.

Creamy Risotto

1 1/2 cups arborio rice

1 large shallot, thinly sliced

1/2 cup sliced button mushrooms

3 cloves garlic, chopped

1 tbs. olive oil

3/4 cup dry white wine (I used chardonnay)

6-8 cups homemade chicken stock

1/2 cup chopped fresh basil

3/4 cup freshly grated Jarlsberg cheese

1 tbs. butter

1 tsp. dried parsley, for garnish

Combine homemade chicken stock and basil in a medium stock pot or sauce pan.  Cover and bring to a low simmer.

Meanwhile, in a large sauté pan or skillet, heat olive oil over medium heat.  Add sliced shallots, mushrooms and garlic and sauté until mushrooms and garlic are a light golden brown and shallots are slightly caramelized, roughly 10 minutes.  Add arborio rice and sauté until lightly golden brown.  Add white wine to pan, stirring, and simmer until wine is absorbed.  Slowly, one cup at a time, add the simmering stock.  Stir frequently.  As each cup of stock is completely or nearly completely absorbed, add another cup of stock, continuing to stir.  Cook, slowly adding stock and frequently stirring, until rice is al dente or to taste.  This will take roughly 25-35 minutes.  Once final cup of stock is almost totally absorbed, stir in grated Jarlsberg cheese and butter.  Combine thoroughly and serve with dried parsley as garnish.

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