What's cooking (493 views)

Mmm, cake! Old favorites or new recipes, SallyT?

Dinner tonight is burgers and chips--maybe some baked beans if I feel like it--and tomorrow I am headed to my parents' to attempt Montreal bagels with my dad and then celebrate my cousin's birthday. Sunday I have a new recipe planned!

Korean-Style Beef Short Ribs with Bok Choy (ATK) Serves 6
1 pear, peeled, halved, cored, and chopped coarse
½ cup soy sauce
6 tablespoons sugar
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
3½ pounds boneless English-style short ribs, trimmed
1 tablespoon vegetable oil
1 onion, chopped fine
6 garlic cloves, minced
4 teaspoons grated fresh ginger
1 cup sake
4 heads baby bok choy (2 to 3 ounces each), halved
1 tablespoon cornstarch
Adjust oven rack to lower-middle position and heat oven to 300 degrees. Process pear, soy sauce, sugar, sesame oil, and rice vinegar in food processor until smooth, about 30 seconds. Pat beef dry with paper towels and season with salt and pepper. Heat vegetable oil in Dutch oven over medium-high heat until just smoking. Add half of beef and brown on all sides, 7 to 10 minutes; transfer to large plate. Repeat with remaining beef. Add onion to fat left in pot and cook over medium heat, stirring occasionally, until softened, 5 to 7 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in sake and simmer, scraping up any browned bits, until reduced by half, about 2 minutes. Stir in pear mixture and browned beef and any accumulated juices and bring to simmer. Cover, transfer pot to oven, and cook until tender, 2 to 2½ hours. Remove pot from oven, uncover, and place steamer basket on top of meat. Add bok choy to steamer, cover pot, and continue to cook in oven until bok choy is tender, 5 to 10 minutes. Remove pot from oven. Remove basket of bok choy from pot and transfer bok choy to platter. Transfer beef to platter and tent with aluminum foil. Strain braising liquid through fine-mesh strainer into fat separator, discarding solids, then defat liquid. Combine ¼ cup defatted liquid with cornstarch in bowl. Return remaining liquid to simmer in now-empty pot over medium heat. Whisk cornstarch mixture to combine, then whisk into simmering liquid in pot and cook until slightly thickened, about 2 minutes. Remove from heat and season with salt and pepper to taste. Serve short ribs and bok choy, passing sauce separately.

sallyt -- Have fun celebrating your daughter's bday. Happy big five to your daughter! Did she request a type of cake, or anything as long as it perhaps has frosting and a candle? And, love how it is cakes plural --- report back if you want on a cake review

I just copied the chicken recipe (clearly my attempt to stop adding recipes to my computer is not working) . When I saw that farro recipe on SK, I had a feeling it would make your to try list. I was even going to mention it since I thought it had your name on it. Ha.


erin --- Ok from someone that grew up in NY, I have to look up Montreal bagels. Have fun! And that short rib recipe looks great!


calcook -- I've never had Salvadorian food before, that shrimp pupusa sounds great.

Not sure what's cooking for the week -- I've been using up some things in the freezer. Perhaps a lightened up/heavy on the veggies fried rice. And I might make some black bean/corn quesadillas for dinner and freeze the rest.




Have a great week!

sallyt- Those cupcakes sound so good --- vanilla cupcakes with browned butter buttercream! Great pick!

Thanks for the review on the tex-mex chicken and the suggested changes. I have all the ingredients but butter. Did you use all butter? The only "butter" I have is earth balance and I know so not the same. I have a tub of that that sits in the fridge way too long and never seem to finish before/around expiration date. It looks like a great one-pot meal, and I do love those.

Thx. And, I will be checking out the vanilla cake recipe... now.

Well after looking at the ingredient list, I should say I have most of the ingredients (and might have to change up a bit which I know is often not the best move). I look forward to trying it. And ironically I was in Stop & Shop today and they had Cabot butter on sale, took a look, thought oh I don't need that and just left with clementines. I was even going to ditch that since that store drives me bonkers with the long lines/few open checkout lines, but I digress.

Sallyt Thanks for the review! Did you have this as your main or

Thanks for the info -- good to know. I don't cook with cauliflower that often, but this recipe sounded really good. Cauliflower, cheesy, and a crunchy topping to boot. I copied it down, and now have the sallyt confirm that is was really good. If I wasn't so lazy today I would to the supermarket.....



Thanks again. (do your kids eat most of the great meals you make?)

Hope I wasn't been nosy. How ironic, that girl doesn't know what she is missing! Hopefully she will see the light real soon and follow her sister. One of my friends has the same issue, she would whip up great meals and one of her kids would just pick at it etc. It frustrated her to no end.

Dang, she doesn't know how lucky she is. Watch -- she will become a foodie, just not yet!