we like getting together with people and making food. bent, maggie and griffin are often our guinnea pigs and always bring a delish dessert! then we get to go to their place for a treat of dinner where we get to bring the after dinner sweets. i don't have any pix of our dinner because i forgot about this whole blog thing until brent asked about it. whoops! got a pic of him with his wife's tiramisu though! our dinner was a slow cooker thing which was great because it also made the house smell yummy!Country Beef Short Ribs over Gorgonzola Polenta
from bhg.com
Prep: 20 min. Cook: 9 to 10 hr. (low) or 4 1/2 to 5 hr. (high)
Ingredients
2-1/2 to 3 pounds boneless beef short ribs, or one 2-1/2- to 3-pound boneless beef chuck roast, cut into 1-1/2-inch pieces
2 large onions, cut into thin wedges
2 medium carrots, thinly sliced (1 cup)
1 medium fennel bulb, trimmed and cut into thin wedges (1 cup)
1 14-1/2-ounce can tomatoes, coarsely chopped
1 cup dry red wine
2 tablespoons quick-cooking tapioca
2 tablespoons tomato paste
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic, minced
Polenta we used the "cornmeal mush" recipe on the side of the cornmeal container. mostly just 1 part cornmeal + 4 parts water and some salt and butter *
1/3 cup crumbled Gorgonzola or other blue cheese
crumbled Gorgonzola cheese or other blue cheese (optional)
Ingredients
2-1/2 to 3 pounds boneless beef short ribs, or one 2-1/2- to 3-pound boneless beef chuck roast, cut into 1-1/2-inch pieces
2 large onions, cut into thin wedges
2 medium carrots, thinly sliced (1 cup)
1 medium fennel bulb, trimmed and cut into thin wedges (1 cup)
1 14-1/2-ounce can tomatoes, coarsely chopped
1 cup dry red wine
2 tablespoons quick-cooking tapioca
2 tablespoons tomato paste
1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic, minced
Polenta we used the "cornmeal mush" recipe on the side of the cornmeal container. mostly just 1 part cornmeal + 4 parts water and some salt and butter *
1/3 cup crumbled Gorgonzola or other blue cheese
crumbled Gorgonzola cheese or other blue cheese (optional)
Directions
1. Trim fat from ribs, if using; set aside. In a 5- or 6-quart slow cooker, combine onions, carrots, and fennel. Place beef on top of vegetables.
1. Trim fat from ribs, if using; set aside. In a 5- or 6-quart slow cooker, combine onions, carrots, and fennel. Place beef on top of vegetables.
2. In a small bowl, stir together undrained tomatoes, wine, tapioca, tomato paste, dried rosemary, salt, pepper, and garlic. Pour over mixture in cooker.
3. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.
4. Meanwhile, prepare Polenta as directed, except reduce salt to 1/2 teaspoon; stir in the 1/3 cup Gorgonzola cheese after cooking.
5. To serve, spoon Polenta into shallow bowls. Spoon beef and vegetable mixture into bowls. If desired, garnish with crumbled cheese. Makes 6 servings.
very rich, hearty dinner. everyone seemed to really enjoy it. and it was plenty easy enough to make again. it was a little fatt from the beef though and i really tried to clean the fat off the roast while i was chopping it. o well. it was delish!
the tiramisu that our guests brought was awesome! i'm pretty sure they said that the recipe came from a recent issue of cooking light so if you're ambitious you may be able to find it online at their website. i think this is the link to the recipe she used: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1662914
Nutrition Facts for dinner
Nutrition facts per serving:
Calories 489
Total Fat (g) 18
Saturated Fat (g) 8
Monounsaturated Fat (g) 7
Polyunsaturated Fat (g) 1
Cholesterol (mg) 113
Sodium (mg) 1121
Carbohydrate (g) 32
Total Sugar (g) 5
Fiber (g) 4
Protein (g) 41
Vitamin C (DV%) 20
Calcium (DV%) 11
Iron (DV%) 31
*Percent Daily Values are base on a 2,000 calorie diet
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