Zosia's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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Chez Panisse Café Cookbook
By Alice L. Waters
William Morrow Cookbooks - 1999
Braised Beef Short Ribs with Gremolata : page 120
I don't often make beef short ribs as they're not my favourite cut of beef, (fat to meat ratio is high), but we were experiencing our first cold snap of the season and I was looking for something hearty to make - this recipe seemed to fit the bill.
The ingredients were basic - onions, leeks, carrots, celery, tomatoes, red wine, beef stock, fresh herbs - the instructions clear and everything turned out as it should in the time line mentioned in the recipe. The sauce was a little thin, but so flavourful, a little went a long way.
What drew me to this recipe initially was that the ribs were browned in the oven first, then again after braising.....these steps seemed to help render some of the excess fat (which did not end up in the braising liquid) and you were left with glossy, deeply browned ribs with a slightly crispy exterior and succulent, fall-off-the-bone tender interior.
A sprinkling of gremolata, (lemon rind, parsley, garlic), at the end added a nice bit of freshness to a very rich and hearty dish.
I will definitely be making this again.
useful (2)
Garlicky Kale : page 39
This is one of my favourite preparations of kale.
It’s quickly stir fried over high heat until wilted then steamed for a few minutes until tender. I like to use my wok for this as it can accommodate the fresh kale easily. Extra olive oil, minced garlic and hot pepper flakes are then added to the pan and sautéed briefly. What makes this preparation a little different, is the addition of red wine vinegar, making this more of a wilted kale salad.
The author says you can serve this at room temperature but I prefer to serve it immediately as I don’t care for the colour of the greens once they’ve been sitting for any length of time. (acid + chlorophyll = unappetizing green).
The recipe is available here: http://www.cookstr.com/recipes/garlicky-kale
useful (1)
Simple Cured Pork Chops : page 154
This isn't much of a recipe, merely a method of preparation, but it's so easy and provides such consistent results, it deserves a high rating.
I often use this technique on loin pork chops which are leaner than other cuts and which are sometimes tricky to cook without drying out. All you do is season the meat with salt & pepper and let it rest overnight. Grill the meat indoors or outside and you'll be rewarded with tender, juicy chops that taste as though they've been seasoned with something far more complex.
This is one of my family’s favourites.
useful (1)