Borscht-Braised Beef Short Ribs � It Sure Beats Beets

Even though I often joke about naming dishes a certain way to help with the search engines, I rarely actually do. Mostly because I don�t get a bonus for extra traffic, but with this borscht-braised beef short ribs, I fully admit to intentionally not using the �B� word.

I would hate for someone who thinks they hate beets to not even watch the video. I figured if we could trick them into at least seeing the dish in all its colorful glory, they�d simply have to give it a try. Unless they don't like beets, and gorgeous things.

By the way, I can totally relate to the �I don�t eat beets� people, as I am one. I�ve never been a big fan, but in certain things, like borscht, I love them. With that simple soup as an inspiration, I thought the flavors would work nicely with the rich, fatty short ribs, and they sure did.

Will this be enough to change your mind about beets? There�s only one way to find out. I hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

1 tbsp vegetable oil

3 pounds beef short ribs, cut into 3-inch pieces, seasoned generously with salt and freshly ground black pepper to taste

1 yellow onion, chopped

2 tbsp all-purpose flour

3 cups chicken broth
1 bay leaf

1 cup cubed carrots

1/2 cup chopped celery

1 pound beets, cut in large pieces (about two large ball sized beets, cut in eighths)

2 teaspoon kosher salt, or to taste

- Optional step: when you taste your finished sauce, if you want to add some acidity to balance the sweetness, adjust with a splash of white vinegar.

- Garnish with sour cream and chives

Next Up: Something with Beef Short Ribs

Crispy �Peking Duck� Lettuce Cups � Faster, Easier, and Better?

I was going to say that one of these days we�ll actually make a proper Peking duck recipe, but that�s probably not going to happen. That takes multiple steps, several days, and requires a place to hang the ducks to dry. Most modern homes don�t have a duck drying room.

However, using this relatively quick and simple technique, we can achieve something kind of similar, which many people would say, all things considered, is even better. Well, maybe not �many people,� but I would say that. These were really, really good.

Regarding the Chinese five-spice seen herein; mine contained cinnamon, anise seed, cloves, ginger, and fennel; but these ingredients can vary. Believe it or not, despite the name, many contain more than five spices, as things like pepper, nutmeg, orange peel, and cardamom, are also common additions. The good news is, for something like this, any combination of those will work.

If you�re not into lettuce cups for whatever reason, you can also use this technique for serving whole duck legs. The only difference is, don�t cut them up. Since this is something that can be made well ahead of time, it works nicely for large groups. Just simply reheat, and crisp up the skin before serving. I really hope you give these a try soon. Enjoy!

Ingredients:

6 whole duck legs

1 tbsp veg oil

1 tbsp kosher salt

1 teaspoon freshly ground black pepper

2 teaspoons Chinese 5-spice powder

3 green onions, cut into large pieces

5 garlic cloves, halved

For the sauce (everything here is to taste, so please adjust):

1/4 cup hoisin sauce

1 teaspoon sesame oil

1 teaspoon hot sauce

1/2 lemon juiced

Serve in lettuce cups, garnished with cucumber, green onions, and sesame seeds.

Poached Pears �Belle Helene� - Why Escoffier Really Created This Dish

They say Auguste Escoffier created this dish in honor of the opera, La Belle Helen, but we chefs know the real reason. How else are you going to use up bruised pears in such a delicious and beautiful way? Okay, so maybe that wasn�t his motivation, but as you�ll see in the video, it sure does work great.

The recipe is very straightforward, so instead we�ll go into your options for the chocolate sauce, as well as what to do with all that extra simple syrup. We have two chocolate preparations that will work for this (and have been linked). The first would be our easy hot fudge recipe; and the second, and more traditional choice, would be the classic chocolate ganache.

If you follow the link to the later, you�ll be taken to our Boston Cream Pie video, where you�ll see the technique for creating a classic ganache, but you�ll probably need to adjust the ratio of cream to chocolate. Generally it�s equal parts chocolate and cream, but if you want something more pourable, then 2 parts cream to 1 part chocolate (by weight) would work better.

As far as the extra vanilla poaching liquid goes; you�ll want to strain it, pour it into some cool looking bottles, and give it away as edible gifts. The taste is incredible. Better than the pears, if we�re being honest, and would make a fantastic holiday treat for the wannabe mixologists in your life. I really hope you give this a try soon. Enjoy!

Ingredients for 4 poached pears:

6 cups water

zest and juice of one lemon

4 bosc pears, cored and peeled (you can also use Anjou or Bartlett)

1 split vanilla bean, or a few teaspoons of vanilla extract

3 cups sugar

Simmer for about 20-25 minutes, depending on size and firmness

Next Up: Something with Pears

Peanut Curry Chicken � Check Please!

There�s a show called �Check, Please! Bay Area,� which features three locals who try each other�s favorite restaurants, and then compare notes with host, Leslie Sbrocco. We get lots of great ideas for places to try, and every once in a while I hear about a dish that I really want to make, and this peanut curry chicken is the latest example. The restaurant was called Old Skool Caf�, and the dish was �Abu�s West African Peanut Butter Stew.� 

I was working while it was on, and not paying full attention, but I remember thinking that it sounded like something I�d like to try soon. That was a year ago. 

Last week, Michele and I ended up going there, and I finally had my chance to order the stew, and reverse engineer the recipe for a video. Except, I didn�t order it. I have this mental defect where have to I order fried chicken every time it�s on a menu. Michele was no help, since she has the same affliction with shrimp and grits. 

Anyway, someone ordered it at the table next to us, and I overheard them discussing it, which provided plenty of inspiration for this version. I decided to not follow any specific recipe, but instead do a simple composite of every peanut curry I�ve ever come across. 

Unlike Abu�s stew, and many others, I didn�t use coconut milk, as I feel that�s a little too sweet and rich for the peanut butter. I loved how this came out, and I can�t imagine it being any richer. I really hope you give this a try soon. Enjoy!

Ingredients for 4 large portions:

For the spice blend:

2 teaspoons ground coriander

2 teaspoons ground cumin

1 teaspoon turmeric

1 teaspoon paprika

1 tablespoon kosher salt, plus more to taste

1/2 teaspoon cayenne

                                                                                  

2 1/2 pounds chicken boneless skinless chicken thighs

2 tablespoons vegetable oil

1 large yellow onion, chopped

1 tablespoon finely grated ginger

6 garlic cloves, minced

1/2 cup ketchup 
3/4 cup smooth peanut butter (I recommend using an all-natural style that doesn�t contain sugar. If you use the regular stuff, you won�t need the brown sugar called for below). 
1 packed tablespoon brown sugar 
about 3 1/2 cups chicken broth, depending on desired thickness 
1 pound zucchini, cut into chunks 
1 red bell pepper, cubed 
1 green poblano pepper, diced 
1/2 cup roasted peanuts 
chopped cilantro and fresh lime to garnish 
serve on rice

Smoked Trout Schmear � Because There�s No Cool Way to Say, �Spread�

Schmear,� on the other hand, is impossible to say without sounding cool. Try it, you�ll see. You also have to love a recipe whose name describes what you�re supposed to do with it. You make a schmear, and then you schmear a schmear.

Names aside, this smoked trout schmear is incredibly easy, and very versatile. Obviously, it�s great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be it�s finest expression.

By the way, this is one of those recipes were you almost have to ignore the exact ingredient measurements I give below, since the ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added �to taste.�

Smoked trout is relatively easy to find in any of your fancier grocery stores that sell smoke salmon, and unlike its more common cousin, I think it provides a richer, more interesting flavor, especially in spreads like this. I really hope you give this a try soon. Enjoy!

2 trout boneless, skinless fillets (about 5-6 ounces total), checked for bones and crumbled
6 ounces cream cheese (3/4 cup), softened to room temp

2 teaspoons capers, drained

1 rounded teaspoon hot prepared horseradish, preferably homemade

salt and freshly ground black pepper

pinch of cayenne

1/2  lemon, juiced (about 4 teaspoons), or to taste

2 teaspoons fresh chopped chives
1 tablespoon fresh chopped dill