Saturday, February 26, 2011

FFwD - The Month of February - Short Ribs in Red Wine and Port

French Fridays with Dorie is such a fun group to be a part of. No one is required to bake every single week, in fact, you can bake along as little or as much as you wish. This week was short ribs in red wine and port. Sounds delicious, know?

P.S.: By the way, I have missed the whole month of February's recipes for FFwD and I don't know if anyone noticed but the recipes for the month, put together, make (1) amazing dinner . . . which is what I did. February 4th: Basque Potato Tortilla, February 11th: Orange-almond Tart (I made Pear-Hazelnut Tart variation), February 18th: Pancetta Green Beans, and February 25th: Short Ribs in Red Wine and Port.

My short ribs came (5) to a package so I had to decide between less or more then the called for (12) short ribs in the recipe. I went with (15) because I just couldn't resist. Leftovers sounded wonderful!

My pictures were all over the place for clarity; which was not noticed until after dinner was eaten and the pictures were downloaded to the computer. I have no clear pictures to show you of the wine/port/vegetable/herb mixture. I do have the ribs just out of the oven from broiling with the glaze applied.

Out of all (4) recipes, my two absolute favorites were the green beans with pancetta and the pear-hazelnut tart. Bob Mills sells packaged, ground hazelnuts and since hazelnut flour was in my pantry, this is what I used for the tart.

The basque potato tortilla is delicious and easier to make then I thought. We used mushrooms, onions, and potatoes. Leftovers made the perfect warmed up breakfast. Dorie was absolutely right about using a cast iron skillet for great results.

Oh the green beans! Loved, loved, loved the green beans. My first time ever using walnut oil drizzled over all. Just a little bit was plenty and the pancetta made the whole dish taste so much more with the salty, slightly crisp, and just a little nutty. A definite make again recipe. So good!

My only picture of the gremolata, an amazing flavor accompaniment, adding another level to the short ribs. I had no idea tangerine and beef went together so well. I used chopped parsley instead of the cilantro mainly because that was what we had on hand.

Dorie, every recipe I have tried in your new French cookbook has been a treat and fun to plan and put together. I already have a list of recipes to re-make, trying your variations you put to the side of each recipe. You Rock!


Jennifurla said...

I will take 5 of each, I am loving the short ribs in particular. The color is so fantastic.

Nana said...

That looks wonderful. All the recipes are a good
combination for a meal. Loved your photos.
Everything is so delicious looking. 9 lbs sounded
like a lot of ribs, so Tricia and I decided to
make the meal together. It worked out well, and
we had fun.

Gloria said...

Wow Shandy! Everything looks delicious. Glad you liked the tart. I'm sure the hazelnut pear variation was yummy! I want to try the green beans...mmmmm.

Thanks for the sweet post. My sister is not sure when she can move to Seattle....she just graduated college and she was going to go live with my cousin, but plans fell through. She LOVES Seattle and is determined to move there somehow, some way. So it might be awhile before I make it up there!

Adriana said...

Wow! That was some feat you pulled off cooking all four recipes for the same day. Congratulations!

Angela said...

I agree, great menu but I couldn't pull it all off at once. I too like the lack of pressure at FFwD and enjoy hearing about other cook's experiences with the recipes. Bon Appétit

Flourchild said...

way to go on getting all the recipes done at onse! Im glad you enjoyed everything. I loved the green beans too! The tart looks good, I was going to use pears, but I didn't get around to making it! Everything looks very tasty!

Cher said...

Agreed - great menu to have all together! A decadent meal, indeed. I am so bummed that I forgot the gremolata. It just sounds like a perfect accompaniment (and I loved the green beans with the walnut oil, too)

Shandy said...

Nana, Thank you for the wonderful compliments. The recipe did make a LOT of ribs but we enjoyed all of them =0).

lola said...

Don't you love the gremolata? The cost of the cookbook has been worth it for just that little tid bit!

Lana said...

What a feat, all four dishes in one day! Lovely photos.
I forgot the gremolata, even though I prepared it earlier:( now I have to do it again:)
lovely photos!

Kayte said...

Wow, when you cook you do it in a big way! These all look fabulous! I really have to make time to catch up with this group...your photos are so inspiring!