Got a yen for comfort food? This month’s recipes, brought to you by the Classic Catering People, will fill your tummy and soothe your soul.
Brownies
(photo above)
Ingredients:
11 oz. matzo cake meal
3/4 teaspoon salt
1/2 teaspoon. baking soda
1/2 lb. butter
17 oz. sugar
3/8 cup milk
18 oz. chocolate chips
6 eggs
Chocolate icing
Macadamia nuts
Instructions:
Preheat oven to 350F.
In a saucepan, heat sugar, butter and milk. Simmer until butter is completely melted.
Pour over top of the chocolate to melt.
Beat in eggs, baking soda, salt and starch.
Bake for about 25 minutes or until set (a toothpick inserted into the middle will come out clean).
When cool, invert brownies and spread chocolate icing on top with toasted macadamia nuts.
Braised Short Ribs Provencal
Ingredients:
10 (6-inch) boneless short ribs (about 4 1/2 pounds total)
4 cups red wine
4 cups canned plum tomatoes
1 bunch fresh thyme
1 bunch fresh flat-leaf parsley
1 bunch fresh basil
1/2 bunch fresh rosemary
2 fresh bay leaves or 1 dried
1 tablespoon plus 2 teaspoons freshly ground black pepper
3 tablespoons fennel seed toasted
1 head garlic, peeled and coarsely chopped
2 tablespoons kosher salt
3/4 cup grapeseed oil
3 cups onions, peeled and cut into 1/2-inch pieces
(about 3 medium onions)
2 1/2 cups carrots, peeled and cut into 1/2-inch pieces
(about 6 medium carrots)
2 1/2 cups celery, leaves removed and cut into 1/2-inch pieces
(about 6 celery ribs)
zest of 3 oranges
6 cups veal broth
8 tablespoons of butter, unsalted
Instructions:
In resealable, 2-gallon plastic bag, place short ribs. Add wine, tomatoes, thyme, parsley, basil, rosemary, bay leaves, 1 tablespoon pepper, fennel seed, and garlic. Place bag in large bowl and marinate in refrigerator for at least 8 hours and up to 24 hours. Remove ribs from marinade and reserve liquid. Pat ribs dry and sprinkle with kosher salt and remaining 2 teaspoons pepper. Put rack in middle position in oven and preheat to 325°F. In heavy, 12-inch skillet over moderately high heat, heat 1/4 cup oil just until smoking. Working in 3 batches (wipe pan clean and add 1/4 cup oil between batches), sear ribs, turning with tongs, until well browned on all sides, about 8 minutes total. Transfer ribs 1 layer, to a 3- to 4-inch deep roasting pan and set aside. Do not clean skillet. Add onions, carrots, and celery to skillet. Over moderately high heat, sauté until onions start to soften, about 15 minutes. Transfer vegetables to wide, 6-quart saucepan, making sure to scrape up any brown bits from bottom and sides of skillet. Add reserved marinade, orange zest, and stock, and bring to boil. Pour stock mixture over ribs and cover with parchment paper then double foil. Transfer to oven and braise until meat is tender and falling off bone, about 3 1/2 hours. Let cool slightly. When ribs are cool enough to handle, remove and reserve. Skim fat from the top of braising liquid, and put through a sieve and reduce by half or until naturally thick. Turn heat off and whisk in butter and serve with ribs.
Roasted Fingerling Potatoes
Ingredients:
2 1/2 pounds fingerling potatoes
2 tablespoons butter, melted
1 tablespoon lemon juice
1/2 teaspoon salt
Freshly ground pepper, to taste
Instructions:
Preheat oven to 400°F. Arrange fingerlings in an even layer in a 9-by-13-inch glass baking dish. Combine, butter, lemon juice, salt and pepper in small bowl. Pour the mixture over the fingerling potatoes; toss to coat. Cover and bake the potatoes for 30 minutes. Uncover, stir and cook, stirring every 15 minutes, until tender and starting to brown, 45 to 50 minutes more.
Spring Vegetables Roast
Ingredients:
4 ounces asparagus
4 ounces carrots, peeled
4 ounces asparagus, pencil
4 ounces haricots verts (green beans)
4 ounces cremini mushrooms
4 unpeeled garlic cloves
2 tablespoons olive oil
2 tablespoons dehydrated honey
Sea salt
Freshly ground pepper
Instructions:
Poach vegetables until al dente. Preheat oven to 450°F. Combine vegetables, garlic, dehydrated honey and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast in oven, stirring halfway through, until tender.
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