Let me begin by caveating the following statement: this is not a compliant, it's just a fact. It was a HOT week. It’s been 90 degrees in Huntington Beach for the past week. To put this in perspective, I do not have air conditioning because 90% of the time, we don't get above 75 and generally have a cool beach breeze to keep us comfortable. The buildings are older which means insulation and double pane windows are minimal if existent. At 3 in the afternoon, it's hotter in my apartment than it is outside. I digress. So needless to say, stepping anywhere near my kitchen aside from grabbing a piece of fruit or ice has been completely out of the question.
I haven’t cooked in a week. I’m having withdrawals.
There was only one remedy: cook something fabulous. So here it is.
Braised short ribs over barley risotto and mashed cauliflower.
First start by making the short ribs. You can use any recipe you'd like but I generally like to go old school and stay close to a recipe like Anne Burrell's. Sear the meat, cook an onion, celery, garlic and carrot paste until browned adding tomato paste then reducing with wine and transferring to the oven for a couple of hours until the meat is almost falling off of the bone.
The barley risotto was an inspiration from Bon Appetit. I love risotto and have been looking for a way to make it a little more healthy. First roast the barley in the oven for about 7 minutes (if you are roasting at the same time your short ribs are cooking. Otherwise heat the oven to 350 and roast for about 8-10 mins). Treat the barley just like you would a rice, risotto (onions, stock, etc...). I didn't use white wine and I don't think that you need to, although I certainly do not think it would hurt to add some. To get the veggies inside, blanch some fresh spinach and parsley. Cool, rough chop then puree in a blender or processor. After the risotto is cooked, add a clove of chopped garlic, lemon zest and juice and the veggies. Then slowly add in Parmesan at the end.
The mashed cauliflower is one of my staples. Cook a head of chopped cauliflower in boiling water until tender enough to pierce with a fork. Drain, then put the cauliflower, a half of a garlic clove, olive oil, 1/2 cup of Parmesan cheese and salt and pepper to taste. If you happen to have a little cream or milk around, feel free to add a tablespoon or two for that extra creamy texture and flavor. Please add herbs to this if you have them around! I love thyme, chives or rosemary. Remember, you're basically making mashed potatoes!
Hint: If you want to make this vegetarian, leave off the short ribs.
Compile your layers of flavor and texture and, enjoy!
