Sunday Supper: Week 3, 4 & 5

No, we didn't abandon our Sunday suppers...I have just been less than great about blogging about them. So, without further ado, let's catch up.

 Week 3

Recipe:  Braised Short Ribs, Creamy Garlic Mashed Potatoes, & Best Button Mushrooms

Added to Cookbook?: Yes for ribs and potatoes but need a do-over on the mushrooms. The ribs were divine!

Thoughts, Tips & Tricks: We cut the mushroom recipe in half but failed to measure OR cut the portion in half for the lemon so these were not an edible piece of the meal.I bet they would be amazing though! 

The mushrooms look so sad back there. I am anxious to give them another try.

Recipe: Short Ribs

Ingredients

• 4 English cut beef short ribs, trimmed (roughly 8 ounces each)
• Kosher salt and freshly cracked black pepper
• 3 tablespoons unsalted butter, divided
• 1 bottle full bodied red wine, such as Cabernet
• 4 cups low-sodium vegetable stock
• 4 cloves garlic, peeled and smashed

Directions

Preheat oven to 325 degrees F.

Pat ribs dry with paper towels and season with salt and pepper on all sides.

Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.

Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes.

Remove from the heat and whisk in the remaining 1 tablespoon of butter. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve.

Recipe: Mushrooms

Ingredients

• 6 tablespoons extra-virgin olive oil
• 1 1/2 pounds whole small button mushrooms, wiped clean
• 3 tablespoons butter
• Gray sea salt
• 1 tablespoon minced garlic
• 1 1/2 teaspoons fresh thyme leaves, chopped
• 2 tablespoons lemon juice
• 1/2 cup white wine
• 1 tablespoon chopped parsley leaves

Directions

In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.

Add the butter. Cook and toss for 5 minutes, until beautifully browned.

Season with salt and add the garlic. Saute another 2 minutes, and add the thyme, lemon juice, and white wine. Cook to evaporate the liquid.
 
Toss in the parsley and serve immediately.

Recipe: Potatoes

Ingredients

• 3 1/2 pounds russet potatoes
• 2 tablespoons kosher salt
• 16 fluid ounces (2 cups) half-and-half
• 6 cloves garlic, crushed
• 6 ounces grated Parmesan

Directions

Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork. 

Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.

Week 4

Recipe:  Butternut Squash Soup

Added to Cookbook?: If there is ever a dire need for more squash soup we will revisit this recipe.

Thoughts, Tips & Tricks: The only reason we made this is that I was feeling a cold coming on and wanted something warm and cozy. We ended up adding a 1/4 cup of half and half and about a 1/4 cup of flour to thicken this up. 

A random picture of some of the ingredients.

Note: need a garnish for yellow soup in a white bowl

 

Ingredients

• 1 (2 to 3 pound) butternut squash, peeled and seeded
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 6 cups chicken stock
• Nutmeg
• Salt and freshly ground black pepper

Directions

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

Week 5

Recipe: World's Best Macaroni & Cheese

Added to Cookbook?: Yes, BUT...

Thoughts, Tips & Tricks: this should be a side dish. It is so thick, creamy, & heavy that it definitely does not need to be consumed as a meal on its own. It would be great with some BBQ ribs! 

 

Other tip...I used slightly less cheese than the recipe called for and 2% milk instead of whole and it was still plenty creamy to be a heart attack in a bowl. 

It is taking some serious will power not to eat ALL the leftovers for lunch!

 

SAUCE
2 tablespoons unsalted butter
3 1/2 tablespoons all-purpose flour
1 1/2 cups whole milk
7 ounces Flagship cheese, grated (about 1 3/4 cups)
1 ounce Just Jack cheese, grated (1/4 cup)
½ teaspoon coarse salt
¼ to ½ teaspoon chipotle chili powder
1/8 teaspoon garlic powder
PASTA
6 ounces penne pasta (about 3 ¼ cups)
1 ounce (1/4 cup) Flagship cheese, grated
1 ounce (1/4 cup) Just Jack cheese, grated
¼ to ½ teaspoon chipotle chili powder Instructions

To prepare sauce, melt butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. Continue whisking and cook for 2 minutes. Slowly add milk, whisking constantly. Cook until sauce thickens, about 10 minutes, stirring frequently. Remove from heat. Add cheeses, salt, chili powder and garlic powder. Stir until cheese is melted and all ingredients are incorporated, about 3 minutes. Set aside.

Preheat oven to 350F. Butter or oil an 8-inch baking dish. Cook penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and drain well.
Combine pasta and sauce in a medium bowl; mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle top with cheeses and then the chili powder.

Bake, uncovered, 20 minutes. Let stand 5 minutes before serving.