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Dealing With Bad Knees From Running
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Caribou Restaurant and Wine Bar Braised Short-ribs with Pasta
Caribou Restaurant and Wine Bar Braised Short-ribs with Pasta
Featured on CBC Radio's morning show THE GREAT NORTHWEST, from Thunder Bay Ontario, this great recipe comes from the Chef at that city's CARIBOU RESTAURANT well known for their fine foods. Nothing fancy but quite classy, this restaurant is well known for their fabulous foods and desserts as well as their friendly service.
1 cup additional crushed tomatoes
1 cup chianti wine or any red wine
4 tablespoons fresh basil
grated parmesan cheese
salt and pepper
pasta (the CARIBOU RESTAURANT chef recommended using Bucatini)
1 tablespoon additional garlic
flour
2 cloves garlic
2 tablespoons fresh oregano
1 large yellow onion
1/2 cup additional yellow onions
2 lbs meaty beef short ribs
1 teaspoon crushed red chilies
4 tablespoons olive oil
1/2 cup quartered cherry tomatoes
1 (28 ounce) can crushed tomatoes
2 tablespoons additional olive oil
1. You will need a heavy-bottomed pot that can go into your oven for this recipe.
2. Cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove.
3. As well, it can be prepared over 2 days.
4. Preheat oven to 400*F.
5. On top of stove, get pot "hot" and add oil.
6. Coat ribs in flour, shaking off excess.
7. Sprinkle with oregano.
8. Brown ribs one-at-a-time, browning them on all sides.
9. Remove last ribs and lower stove-top temp.
10. Add onions and garlic and cook for two minutes.
11. Add wine.
12. Deglaze the pot by scrapping all the brown bits from the bottom Return the ribs to the pot and add the can of tomatoes.
13. (The ribs should be almost covered, but if not, add some water.) Bring the pot to a simmer and cover with lid or foil.
14. Place pot in 400*F oven for 1 hour.
15. Reduce oven heat to 300*F and cook ribs for an additional 2 hours.
16. (All the above can be done the day ahead. Should you go the 2-day route, re-warm the sauce and ribs just enough to pull the meat off the bones.) Shred the meat discarding the bones.
17. Return meat to the sauce and reheat fully.
18. TO ASSEMBLE: On the stove-top over medium heat (and in another large pot), toss the cherry tomatoes.
19. Cook tomatoes until soft.
20. Add the last group of onions, garlic and chilis and cook, stirring, for another 2 minutes.
21. Add the rib-meat and sauce and top it off with the last cup of tomatoes.
22. Cook, uncovered, for another 10 minutes.
23. Cook your pasta.
24. (The Chef of the CARIBOU RESTAURANT recommends using a pasta like BUCATINI- a thicker one you can easily eat with just a fork.) Drain the pasta and put into a warm bowl.
25. Scoop meat and sauce over the pasta and toss.
26. Top with fresh basil and grated cheese.
27. Enjoy!
Featured on CBC Radio's morning show THE GREAT NORTHWEST, from Thunder Bay Ontario, this great recipe comes from the Chef at that city's CARIBOU RESTAURANT well known for their fine foods. Nothing fancy but quite classy, this restaurant is well known for their fabulous foods and desserts as well as their friendly service.
1 cup additional crushed tomatoes
1 cup chianti wine or any red wine
4 tablespoons fresh basil
grated parmesan cheese
salt and pepper
pasta (the CARIBOU RESTAURANT chef recommended using Bucatini)
1 tablespoon additional garlic
flour
2 cloves garlic
2 tablespoons fresh oregano
1 large yellow onion
1/2 cup additional yellow onions
2 lbs meaty beef short ribs
1 teaspoon crushed red chilies
4 tablespoons olive oil
1/2 cup quartered cherry tomatoes
1 (28 ounce) can crushed tomatoes
2 tablespoons additional olive oil
1. You will need a heavy-bottomed pot that can go into your oven for this recipe.
2. Cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove.
3. As well, it can be prepared over 2 days.
4. Preheat oven to 400*F.
5. On top of stove, get pot "hot" and add oil.
6. Coat ribs in flour, shaking off excess.
7. Sprinkle with oregano.
8. Brown ribs one-at-a-time, browning them on all sides.
9. Remove last ribs and lower stove-top temp.
10. Add onions and garlic and cook for two minutes.
11. Add wine.
12. Deglaze the pot by scrapping all the brown bits from the bottom Return the ribs to the pot and add the can of tomatoes.
13. (The ribs should be almost covered, but if not, add some water.) Bring the pot to a simmer and cover with lid or foil.
14. Place pot in 400*F oven for 1 hour.
15. Reduce oven heat to 300*F and cook ribs for an additional 2 hours.
16. (All the above can be done the day ahead. Should you go the 2-day route, re-warm the sauce and ribs just enough to pull the meat off the bones.) Shred the meat discarding the bones.
17. Return meat to the sauce and reheat fully.
18. TO ASSEMBLE: On the stove-top over medium heat (and in another large pot), toss the cherry tomatoes.
19. Cook tomatoes until soft.
20. Add the last group of onions, garlic and chilis and cook, stirring, for another 2 minutes.
21. Add the rib-meat and sauce and top it off with the last cup of tomatoes.
22. Cook, uncovered, for another 10 minutes.
23. Cook your pasta.
24. (The Chef of the CARIBOU RESTAURANT recommends using a pasta like BUCATINI- a thicker one you can easily eat with just a fork.) Drain the pasta and put into a warm bowl.
25. Scoop meat and sauce over the pasta and toss.
26. Top with fresh basil and grated cheese.
27. Enjoy!
Panera Broccoli Cheddar Soup
1 tablespoon butter (softened)
1/4cup melted butter
1/2medium onion
1/4cup flour
3cups broth or stock
1 1/2 cups half-and-half
1/2-1pound broccoli, chopped
1cup carrots, julienned
Salt and pepper, to taste
8ounces sharp cheddar cheese, grated
Instructions:
Sauté onion in softened butter. Set aside.
Steadily whisk together flour and melted butter together over medium heat for 3-6 minutes, being careful to not burn the mixture.
To make a roux (the base of your soup), continue to whisk mixture, while slowly adding half-and-half. Mix well until smooth.
Add broth and continue to whisk. Simmer for 20 minutes. Add broccoli, carrots and onions.
Cook over low heat until all vegetables are tender; 20-25 minutes. Add salt and pepper to taste.
When the soup has thickened, use a blender to puree the soup and make it smooth. Once smooth, add grated cheese and stir into soup to incorporate.
Serves 2-3
Balsamic Chicken Massimo
BALSAMIC GLAZE
4 cups balsamic vinegar
1 cup chicken stock
1 tablespoon sugar
ARTICHOKE SOUBISE
1 onion, sliced
6 artichoke hearts, sliced (frozen are OK)
2 tablespoons olive oil
1 dash salt
1 tablespoon butter
CHICKEN
2 chicken breasts
2 tablespoons vegetable oil
Freshly grated Parmesan
Make the balsamic glaze: Bring all ingredients to a simmer and allow to reduce until there are approximately 2 cups remaining, about 20 to 30 minutes.
Make the artichoke soubise: In a sauté pan, heat olive oil. Sauté artichokes, onion and salt for 10 to 15 minutes until soft and translucent. Add butter to finish. While soubise is cooking, prep the chicken.
Make the chicken:
Preheat oven to 400°F.
In an oven proof pan, sauté chicken until golden crust forms, approximately 5 minutes.
Add balsamic glaze to chicken and baste several times. Place in oven. Continue basting every 2 minutes to form a coating over the chicken for 10 to 12 minutes.
Remove chicken from oven and grate Parmesan cheese over the top. Give it a generous coating and place under broiler until golden brown.
Folk offering a spot/advice, without you asking. (SeanR)
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