Red Wine Braised Short Ribs

Got this recipe off of We Love DC, from a feature where they worked with the folks over at WestEnd bistro.

As a note, I recommend with the sauce, chilling and skimming off the fat if you have the luxury of time. Mine was a bit greasy.

Spicy Broccoli Rabe

So easy, so yum. The blanching really helps with the bitterness that broccoli rabe sometimes has, and meant that it didn’t end up undercooked after a quick sautee.

Goat Cheese Stuffed Chicken

My sister’s been trying to turn me on to this Cooking Light recipe for awhile. I made it this week, with a couple changes, and really loved the rich result. Served with cheesy polenta and spicy broccoli rabe (recipe to come).

Baked Duck Eggs with Mushrooms

John and I stopped at a farm stand on Saturday after our hike. They were advertising, among other things, duck eggs. I was instantly intrigued, and willing to buy some, but the guy at the shop said I could just take a half dozen for free to try them since I’ve never had them. Nice!

I wanted to try out a recipe that showcased any distinctive flavor the eggs might have. I decided to try baked eggs, which seem very French to me, though I’ve never tried them.

I overcooked the eggs a little but still ended up really enjoying the appearance and flavor combination.

Tarragon Vinegar

Playing around with a couple recipes I may end up using for Christmas gifts. Tarragon chive vinegar was one of them.

Savory Asian Tuna

This tuna recipe was sooo good. I based the sauce on a Bobby Flay ponzu-style one. Served it with Baby Bok Choy Fried Rice w/ Basil.

Herb-Infused Simple Syrups

Another result of the cooking project-filled Sunday (pictured in the middle).

Recipe Variation: Compound Butters

Herb harvesting season is upon us, which means I spent the day doing lots of herb-related projects. Among them – a few new compound butters to try out.

Meaty, Manly Veggies

Heh, how cheesy Food Network does this recipe sound?

Anyway, was looking for an umami fix and this is what I came up with.