November 5, 2013

Sunday Roast


Jay sent me this shot of his Sunday roast from a pub in London last week- a big heap of comfort foods like roast sweet potatoes, Yorkshire pudding, braised greens, roast pork and crackling spiked with really spicy mustard.  While he was away, the SF indian summer turned to fall. It's getting darker earlier and the nights are colder, time for warming the house with a wood burning fire and slow cooked braised meats in the oven all day.  His first Sunday home, I made a California Sunday roast for us - spread out over the table in the living room to share with some friends. 






California Sunday Roast

The menu: 
Wine braised short ribs - celery root purée with sage butter - spicy mustard - maple syrup braised kale - fall harvest salad - honey coriander roast carrots - homemade apple sauce - thyme sautéed chanterelles -roast sweet potatoes


Red Wine Braised Short Ribs 
  • 4 lbs. bone-in beef short ribs
  • extra virgin olive oil
  • Salt & pepper
  • 3 cups stock - chicken or beef
  • 1 bottle of red wine
  • handful of thyme sprigs
  • 1 yellow onion, diced
  • 2 celery stalks, sliced
  • 2 carrots, sliced
  • 3 cloves of garlic, diced
  • stalks off a bulk of fennel - braising is a good time to use these
Cut a circle out of parchment paper to fit in your dutch oven. Cut a 2"hole in the center - this will let some of the braising liquid evaporate to reduce the stock/wine while it's cooking. 
Heat the oven to 315 degrees. Generously season the ribs with salt and pepper and let the meat come to room temperature while prepping the other ingredients.  Heat some oil in a dutch oven over medium high heat. Working in batches, sear the ribs - roughly 3 minutes per side so they are golden brown. Remove to a plate and lower the heat to medium. Add the onion, celery, carrots, fennel and garlic to the pot and sauté for a minute. Return the meat to the pot, add the thyme, wine, and stock- the meat should all fit snuggly and just be covered by the liquid. Place the parchment paper circle over top so it rests on the meat and braising liquids and put in the oven for 1 1/2 hours. Remove the parchment circle and place the lid on the dutch oven and cook for another half hour. The meat should be very tender to touch but shouldn't fall apart. Remove the meat from the pot to a plate, strain the braising liquid into a new pan - discarding the herbs and vegetables. Bring the liquid to a boil, then simmer uncovered for a half hour to reduce the liquid by about half. 
In my opinion, it's best to let the meat rest in the reduced braising sauce over night to become extra juicy and reheat it in the oven at high temperature to give the meat a bit of texture, too. 
Place the ribs in a cast iron skillet with the braising sauce - you can skim some fat off the top if you'd like. Heat oven to 400 degrees. Place the skillet in the oven and cook for 15 - 20 minutes - the meat and sauce should be very hot and the meat a bit crispy on the top. 
Serve over the celery root purée with a bit of the sauce spooned over top and with spicy mustard on the table. 

Celery Root Purée with Sage Butter
  • 1 celery root
  • 1 clove of garlic, minced
  • 1 cup of milk/almond milk
  • 5 sage leaves
  • 2 tbsp. butter
Trim the gnarly outside off the celery root and cut into 1" cubes. Place into a small sauce pan, fill halfway with water, cover and cook over medium-low heat until the celery root is very soft. Strain and set aside. Add the butter to the sauce pan and heat until melted - skim some of the white dairy fats from the butter to clarify it. Add the sage leaves and cook over low heat for a few minutes - pour off and allow to steep with the sage leaves in it. Add the garlic to the butter greased pan and sauté for a minute until aromatic, careful not to burn. Add the celery root and the milk and heat for a minute, stirring. Using an immersion blender to purée until smooth. Spoon a bit of the sage butter, without the leaves, and stir to combine. 

Spoon the celery root purée onto a plate, place the short ribs over top with a bit of the pan sauce. 

Homemade Apple Sauce
  • 5 crisp apples, like gala or fuji - peeled and diced into 1/2" cubes
  • 1 tsp. ground cinnamon
  • 2 tsbp. honey
  • pinch of nutmeg 
  • pinch of ground ginger
Add all the ingredients to a medium sized saucepan over low heat. Add a couple tbsp water, cover and cook about 20 minutes or until apples are very soft. Using an immersion blender on the apple sauce until about half of it is blended.  Serve warm. 

Maple Braised Kale
  • 1 bunch of kale
  • extra virgin olive oil
  • 1/4 cup maple syrup
  • 1/4 cup stock or water
  • salt + pepper 
Using your hands to pull the kale leaves away from the stems/stalks. Heat oil in a skillet over medium heat. Add the kale leaves and toss around to coat. Add the maple syrup and the liquid, stirring while it braises for about 20 minutes or until kale is tender and the bitterness and balanced by the maple syrup. Add salt & pepper. 

Fall Harvest Salad
  • 1 bright orange fuyu persimmon, cut into slices
  • 1 pomegranate
  • handful of ripe mission figs, halved
  • arugula 
  • radicchio
  • 1/2 cup of hazelnuts
  • 1 tbsp honey
  • 3 tbsp extra virgin olive oil
  • 2 tbsp cider vinegar
  • pinch of cinnamon 
Cut the pomegranate in half - place both halves in a bowl full of water. Using your hands, break the halves into pieces and pull the waxy membrane apart. The seeds will sink, while the white membrane will float. Gather the seeds for the salad. Toast the hazelnuts in a skillet over medium heat for a minute - do not burn. Remove nuts from heat and crush with the bottom of a skillet. Toss the figs, pomegranate seeds, persimmons, arugula, and hazelnuts together in a bowl. Whisk the last four ingredients together to make the dressing - toss with the salad so it's evenly dressed but not drowning in dressing. 

Honey Coriander Roasted Carrots
  • Bunch of baby carrots, trimmed of the leaves
  • extra virgin olive oil
  • 1 tbsp. honey
  • 1/2 tsp ground coriander
  • Salt & Pepper
Heat oven to 350 degrees F. Toss carrots, honey, coriander, s+p with enough olive oil to coat in a bowl. Place in a small skillet and roast for 25 minutes or until tender. Raise heat to 425 and cook for 5 minutes to caramelize the carrots a bit. 

Thyme Sautéed Chanterelles 
  • Chanterelle mushrooms
  • sprig of fresh thyme 
  • butter
  • salt & pepper
Clean the chanterelles with a dry brush to remove any dirt. Heat a knob of butter in a skillet over medium heat until foaming. Add the chanterelles and pull the leaves off the sprig of thyme and add to the mushrooms along with a pinch of salt and pepper. Gently stir until the mushrooms are tender and thyme is fragrant. 

Happy harvest season. 
-A



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