Last night we had our dear friend Meghan Shaw over for dinner. Meghan and I grew up together and have shared so many memories, as we did almost everything together.....playing numerous card games under the swim team tent snuggled in our sleeping bags, suntanning on the top of the houseboat in Lake Powell (never wearing enough sunscreen :( ,) spending day after day at the pool, creating secret words; like CLP (cutie pie lifeguard) and "grapes." Haha, I will always cherish these times!!! Meghan was also our wedding photographer and for those of you that have seen our wedding photos you probably already know this, but she has an incredible eye for the perfect photos. Very talented! I encourage you all to head over to her blog, Meghan Shaw Photography, and check out some of her work. She is also getting ready to start a new chapter in her life by moving to Canada for graduate school and we could not be more excited for her!!! I'm glad we got to spend a little time with her before she "takes off to the Great White North."
On the menu:
Bloody Mary Short Ribs
Ingredients
4 lbs. beef short ribs ( I used 3...and there was plenty left over)
salt and pepper to taste
2 TB olive oil
2 TB butter
1 large onion; sliced into rings
2 leeks (white portion only,) sliced
1 C. red wine
1 C. beef stock
1 (28 oz.) can diced tomatoes
3 cloves garlic, minced
3 C. bottled Bloody Mary Mix ( I used Demetri's ...yum!)
6 large carrots, peeled and cut
20 small mushrooms, stems removed
Directions
1. Preheat oven to 350 degrees. Season the short ribs with salt and pepper, and set aside.
2. Heat an oven-proof Dutch oven, or wide shallow pot with a lid, over medium high heat. Stir in the olive oil and butter until the butter had melted. Stir in onion, and cook until the onion begins to soften, about 3 minutes.
Add the leek, and continue cooking until the onion and leek are lightly browned. Remove from pan and set aside.
3. Brown short ribs in the hot dutch oven until browned on all sides, about 3 minutes per side. Once browned, sprinkle the reserved onions over the ribs, pour in the wine, beef stock, tomatoes, garlic, and Bloody Mary mix. Nestle the carrot chunks among the ribs. Bring to a simmer, then cover, and place into the preheated oven.
Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.
We served this with our May wine club wine, John Alan 2008 Malcontent, which is a bold blend of Malbec, Petite Verdot, and Zinfandel and is aged for 24 months in 100% french oak!
Meghan was so sweet to bring over a salad and coleslaw as sides, and homemade Strawberry Shortcake w/ Cream Biscuits for dessert.
Strawberry Shortcake- Makes 6
Ingredients
4 C. fresh strawberries, hulled and sliced
1/4 C. sugar
Topping
1 C. heavy cream
1/2 t. vanilla extract
1 T. sugar, or to taste
Cream Biscuits
1 1/2 C. all-purpose flour
1/4 t. salt
4 t. sugar (optional- Meghan used cinnamon sugar)
2 t. baking powder
6 T. cold butter, cut into small pieces
3/4 C. heavy cream
1. In a medium bowl, combine the strawberries and sugar. Set aside at least 15 minutes.
2. Preheat the oven to 400 degrees.
3. In a large bowl, combine the flour, salt, sugar (if using) and baking powder.
4. Cut the butter into the flour with a pastry blender or your fingertips. The pieces should be the size of small pies.
5. Measure cream; set aside 1 tablespoon. Add the remaining cream to the flour, and stir with a fork until the mixture just comes together. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick.
6. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream.
7. Bake for 17 minutes or until golden and done.
8. In a standing mixer with the whisk attachment, whip together the cream, vanilla, and sugar until it starts to form soft peaks.
9. Slice the Cream Biscuits in half. For each biscuit, spoon the strawberry mixture onto the bottom half, and add a dollop of whipped cream. Top with the other half, and dust it with powdered sugar if desired. Today's Kitchen Playlist Included:
Florence + The Machine- Drumming Song
Phoenix- If I Ever Feel Better
Adele- Set Fire to the Rain
Phoenix- Lasso
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