Saturday, October 11, 2014

Friday night date...

Firstly, I have to say thank you to all of my amazing friends and family for your support so far.  I am truly blessed to know you.

Yesterday was a perfect fall day.  Weather was a little cool, sky was gray and it was very quiet.  A perfect day for staying inside and cooking.  I came up with a lovely fall menu that really hit the spot! Braised short ribs with creamy polenta and braised cabbage. Oh my!  I am drooling just thinking about it again.  This was delicious!

This was not a quick dish to throw together.  I think it's ideal for a Sunday supper or special occasion. However, it can easily be adapted for the slow cooker which would make it much easier for a weeknight meal.

Babe loved this menu.  The textures were definitely the star with melt of the bone tender beef, creamy polenta, and tender-crisp cabbage.  I have to stress, this menu would not work the same without these textures.  So, if you opt for another veggie, make sure you pick one with a tender crisp texture so you can get a perfect bite!

These recipes were adapted from one of my favorite Food Network chefs, Claire Robinson.  They each have 5 ingredients or less!

Braised Short Ribs

1-2 lbs short ribs (english cut and bone in)
3 tbsp butter divided
4-6 cloves smashed garlic
1 bottle red wine (I used cabernet)
4 cups vegetable stock
Salt and Pepper


  1. Pre-heat oven to 325 degree
  2. Sear the ribs on all sides in two tablespoons of butter in a oven safe dutch oven
  3. Take the ribs out and set aside
  4. Put in garlic and let cook about 1 minute
  5. Pour in wine and let reduce to about 1 cup (make sure you scrape up the bits!)
  6. Add the ribs plus vegetable stock and let simmer
  7. Cover pot and place in oven to braise for 3 hours
  8. Transfer ribs to plate and tent with foil
  9. Strain the juice into a saucepan and then add the final tablespoon of butter
  10. Get it all on your plate and eat!

Creamy Polenta


1 cup grits/polenta
2 cups chicken stock
2 cups half and half
1 cup shredded swiss cheese

  1. Bring stock and half and half to a boil and whisk in the grits
  2. Reduce heat and cook until thick and creamy about 45 minutes
  3. Add cheese in and stir

Braised cabbage

1/2 head red cabbage shredded
3 slices bacon
1 shallot chopped
1/3 cup balsamic vinegar
1 cup chicken stock

  1. Cook bacon and shallot in large skillet
  2. Remove bacon and set aside
  3. Pour in balsamic and scrape the bits
  4. Put shredded cabbage and toss in vinegar
  5. Pour in stock, cover and let cook about 30 minutes or until cabbage is tender crisp
  6. Serve with crumbled bacon on top!

This was a delicious  menu that I make every fall!  I hope you enjoy!