Your Next Dinner Party
Last night’s Valentine’s dinner was a huge success. Bon Appetite’s recipe for short ribs is foolproof and better then any short ribs you’ve ever had in a restaurant. The rich and tender, fall-off-the-bone meat pairs perfectly with the tangy potato and celery root mash. The only change to this recipe that I made was swapping crème fraiche for sour cream. For greens, I simply steamed some chicory and watercress. Chicory is a new favorite green of mine, which has the heartiness of kale, yet is tenderer to the tooth, like bok choy or escarole. Our decadent meal called for a decadent bottle of wine, to which we opened a 2009 Chateauneuf du Pape. The bottle to the right (three photos down), is what I used for the short ribs, a reasonably priced ($12.00), dry Multipulciano, recommended to me by the wine folks at Eataly. After about an hour of preparation, this meal is largely unattended, which is why it is the perfect menu to serve to and wow your guests.
This chocolate cake is ridiculous. Its texture floats somewhere between soufflé and mousse, but with sharp flavor. It is essentially melted semi-sweet chocolate, butter and eggs, with the addition of one tablespoon each of flour and sugar. I whipped up some fresh heavy cream, with a tiny splash of vanilla, bourbon and the lightest dusting of cinnamon. From here on out, I’m calling this dessert, Light’s Out Chocolate cake, because after I finished it, along with my last sip of wine, that was it…food coma…goodnight indeed.