1 lb Zucchini, chopped
3/4 lb seedless cucumber (usually plastic-wrapped), peeled and chopped (2 cups)
1/3 cup chopped sweet onion such as Vidalia
1/4 cup white-wine vinegar
1/4 cup cold water
1 teaspoon chopped fresh hot green chile
1 1/8 teaspoon salt
1 Teaspoon ground coriander
½ cup creme fraiche (4 oz.)
Puree zucchini, cucumber, onion, vinegar, water, chile, 1 teaspoon salt, and ½ teaspoon coriander in a blender until very smooth.
Whisk remaining 1/8 teaspoon salt and ½ teaspoon coriander into creme fraiche. Serve soup topped with dollops of seasoned creme fraiche.
Serves 4
4 pieces 3-bone short ribs 12 ounces each
flour for dusting
1 rib celery diced
1 carrot, peeled and diced
1 medium onion, peeled and diced
½ cup red wine
2 cups beef stock
salt and pepper for seasoning
1 sprig fresh rosemary
¼ cup olive oil
¼ cup butter
2 tablespoons flour
In a Dutch oven heat olive oil. Season the short ribs with salt and pepper then dust with flour. Tap off the extra flour and sear the short ribs in the oil. When the ribs are brown, add the celery, carrots and onions. When the vegetables have started to brown, deglaze the pan with the red wine. Add the stock and the rosemary and cover the pot and bake in a 350* oven for 1 hour or until the ribs are fork tender. Return the Dutch oven to the stove- top and carefully remove the ribs so they stay intact and dispose of the rosemary sprig. In a separate small pan melt the butter, add the flour and make a roux. Wisk the roux into the pan sauce and heat until it boils. Adjust seasonings. Serve with potatoes.
Yield – 4 servings