October...I love the tradition of Sunday Suppers...that many cultures practice throughout the world...and I know... many of you also embrace this lovely weekly tradition and bonding with loved ones...each and every Sunday...to share a special meal...and spend time together.
Food...no matter where you live...or who you are...always brings people together... to a common ground... and common connection...the pleasure and joy...of shopping for...preparing...and eating a good meal.
In a world where we always seem to be in a hurry...striving for more...seeking instant gratification...and grabbing food on the go...the value and tradition of Sunday Suppers...can and will add something vital...something special...to look forward to each week...and add so many happy memories to each and everyone you love and care about.
Your Sunday Suppers do not have to be fancy...or perfect...just good food... made with care and love...as well as... good old-fashioned family time.
All of my October Sunday Suppers are seasonal...and call for seasonal ingredients...so this month's recipes work perfectly for this month. Cooking by the seasons...is a resourceful...money wise...and more healthy way to eat...and please be sure to buy your ingredients locally...to support your local economy.
So let's get going on my Sunday Suppers for October...is your apron on yet?
Because nothing says love...like something homemade!
BRAISED SHORT RIBS IN RED WINE
Short ribs are a very inexpensive cut of meat...and very tasty. Your wine you use for cooking does not have to be an expensive wine...just one that you would actually want to drink will do fine.
Serves 6
1/4 cup olive oil
5 pounds beef short ribs
kosher salt and freshly ground pepper
2 large onions...chopped
4 large carrots...chopped
3 cups red wine...such as a Merlot
1 bunch fresh thyme
1 head garlic...split in half and sliced
1/2 bunch fresh chives...about 1/4 cup...chopped for the garnish
Heat the olive oil in a heavy- bottomed pot on medium-high heat. Season the ribs with salt and pepper...then add to the pot and brown...turning frequently...until the ribs are nicely browned and caramelized on all sides.
Remove the ribs from the pot...and most of the fat...leaving about 3 tablespoons...and then add the onions and carrots...and cook over medium heat until the veggies soften and are lightly browned.
Add the wine to the veggies...turn the heat to high and boil until the wine is reduced by about half.
Return the meat to the pot...add the thyme...garlic...and add 4 cups cold water or beef broth...so the meat is just covered. Cover with a lid...and simmer for at least 3 hours...or until the meat pulls away from the bone.
Transfer the cooked meat to a plate...and discard any bones or fat.Strain the liquid into a bowl. Next put the strained liquid back into the pot...and cook until it has thickened or reduced about 15 minutes. Put back the short ribs and bring to a simmer over medium high heat to heat through. Season with salt and pepper to taste.
To serve...sprinkle fresh chives over the short ribs and sauce. This would be really great served with mashed potatoes or wide egg noodles.
And of course no Sunday Supper would be complete without a really good dessert.
CHOCOLATE GANACHE TART
Make this ever so yummy tart early in the day...or the day before serving... as it requires cooling...and chilling. This is a very rich and wonderful dessert.
Makes 8 servings
CRUST
1 1/2 cups finely ground chocolate wafer cookies...about 30 wafers
6 tablespoons unsalted butter...melted
GANACHE FILLING
8 ounces 60% bittersweet chocolate baking bar...broken or chopped into 1-inch pieces
6 tablespoons unsalted butter...cut into 1/2 inch cubes
2 large eggs...beaten
1/2 cup heavy cream
1/4 cup granulated white sugar
pinch of salt
3/4 teaspoon vanilla extract
unsweetened powdered cocoa for garnish
Preheat the oven to 350 degrees, Butter the bottom and sides of an 8-inch springform cake pan.
To make the crust...in a medium bowl...stir together the ground wafers...and melted butter until the mixture is evenly moist. Transfer to the prepared pan...patting the mixture onto the bottom and three-quarters up the sides of the pan. Bake for about 10 minutes...and then cool completely in the pan.
To make the filling...melt together the chocolate and butter in the top of a double boiler or in a heatproof bowl over barely simmering water...stirring occasionally until smooth. Remove from the heat and let stand for several minutes.
In a medium bowl...mix together the eggs...cream...sugar...salt...and vanilla, Mix in the chocolate mixture and stir until well combined. Pour into the prepared crust. Tap the pan several times on a flat surface to eliminate any bubbles.
Bake for 20 or 25 minutes...until the filling has risen to an inch from the top of the pan...is set...and has slightly raised in the center. The center will continue to set...then fall slightly as it cools.
Transfer the tart still in the pan...to a rack and let it cool completely... about 2 hours. Then transfer to the refrigerator...uncovered...until the center is firm...3 to 4 hours. Remove the sides of pan...and sprinkle tart with cocoa...serve with whipped cream.
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