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My wife got home today after being away for a week and a half, which is the longest we'd been apart since we started dating. I made beef short rib ravioli! Egg, flour, olive oil dough Braised the short rib for 5 hours with mushroom, onion, beef broth, and white wine, then after it cooled I drained it and added marscapone and asiago - that was my filling. Then I made a mushroom and marsala cream sauce to serve it in. Turned out pretty goddamn delicious. Welcome home
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# ¿ Mar 29, 2017 01:44 |
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# ¿ Mar 28, 2024 09:32 |
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I don't blame you. I will make it again and take photos. I'm so goddamn full.
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# ¿ Mar 29, 2017 03:18 |
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The Midniter posted:Sounds delicious, but Just a little. Quarter cup for a pound of short rib. Makes it super creamy.
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# ¿ Mar 29, 2017 15:31 |
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paraquat posted:made a sub with (from bottom to top) spicy hoisin mayo, cucumber, iceburg salad, char siu and a quick pickle of carrot and red onion (with some extra hoisin mayo drizzled all over it, lol) This is extremely my poo poo. Been trying quick pickling out a lot lately, too. Had an amazing bahn mi at Del Seoul in Chicago and I've been trying to replicate it. Last night's dinner actually happened. Did a 24 hour @ 131 sous vide on a bottom round roast at that was on sale for basically free, seared it, then made another mushroom / marsala based sauce with the fond and bag juices. Desperately needed something green on the plate because it doesn't look great, but it sure tasted good.
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# ¿ Mar 31, 2017 16:24 |