yields 4



2             pounds boneless beef short ribs

1/4          cup         Extra Virgin Olive Oil

1             large      onion, chopped

2             large      carrots, chopped

2                           celery hearts, chopped

3                           garlic cloves, peeled and smashed

1              bottle     red wine such as cabernet sauvignon

4                            thyme sprigs     

2                            bay leaves

2              cups      chicken stock

                              salt and freshly ground pepper



Preheat the oven to 350°.  In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 20 minutes. Transfer the ribs to a large, enameled cast-iron casserole.

Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20-25 minutes. Add the wine, thyme sprigs and bay leaves and bring to a boil over high heat. Pour the vegetables over the ribs.  Add the chicken stock and bring back to a boil. Cover and transfer to the oven and cook for 1 ½ hours, until the meat is tender. Uncover and braise for 45 minutes longer, turning the ribs once or twice, until the sauce is reduced by half and the meat is very tender.

Remove the meat and transfer to a cutting board, portion the meat and transfer to a clean baking dish. Strain the sauce into a heatproof measuring cup and skim off the fat. Pour the sauce over the meat.

To serve place a spoonful of the funche in the enter of a large deep pasta bowl, place the meat on top of the creamy funche and spoon the sauce on top, garnish with a few thyme sprigs and serve.


Creamy Funche



3              cups       chicken stock or water

1              cup         coarsely ground yellow cornmeal

1              cup         half and half

        salt and freshly ground pepper, to taste


Bring the stock a simmer in a medium saucepan. Whisk in the cornmeal and cook over low to medium heat until the cornmeal begins to absorb the liquid, about 5 minutes.  Add the half and half, and stir frequently until the funche thickens to the consistency of mashed potatoes, about 15 minutes.

Season with salt and freshly ground pepper. To keep the polenta warm before serving, cover the surface with plastic wrap and place in double boiler at very low heat. If the funche gets to thick, thin with water or stock to maintain desire consistency.




yield 18


1               cup              whole milk

1/4            cup               butter

2               teaspoons    sugar

1/2            teaspoon       kosher salt

1               cup                all purpose flour

4               large              eggs

                                       canola oil



Bring first 4 ingredients to boil in heavy medium saucepan, stirring until sugar dissolves and butter melts. Reduce heat to medium-low. Add flour; stir vigorously with wooden spoon until shiny dough mass forms, about 1 minute. Transfer to large bowl; cool 5 minutes. Whisk eggs with electric mixer one at a time; until a smooth, sticky paste forms.

Spoon batter into pastry bag fitted with large star tip. Pipe 4-inch-long ribbons batter on to a sheet pan with parchment paper (use knife if necessary to cut batter at end of star tip).

Fry 2 or 3 churros at a time in s frying pan with 2-inches of canola oil at 350.   Transfer to paper towels. Cool 5 minutes, then toss in cinnamon sugar to coat.


Cinnamon sugar



1           cup            sugar

2           teaspoons ground cinnamon





Making brunch

Making brunch for a crowd?  You can poach eggs ahead of time and still get great results.   After poaching,  drop them in chilled water to cool.  When ready to serve ...

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