Short Ribs

This short rib recipe was amazing so I had to share it. I made it for a Talin’s Table recently and everyone loved it so much. It was tender and so flavorful. I hope you enjoy it as much as I do!!

Recipe courtesy of Bon Appétit

Ingredients

. 5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
. Kosher salt and freshly ground black pepper
. 3 tablespoons vegetable oil
. 3 medium onions, chopped
. 3 medium carrots, peeled, chopped
. 2 celery stalks, chopped
. 3 tablespoons all-purpose flour
. 1 tablespoon tomato paste
. 1 750 ml bottle dry red wine (preferably          Cabernet Sauvignon)
. 10 sprigs flat-leaf parsley
. 8 sprigs thyme
. 4 sprigs oregano
. 2 sprigs rosemary
. 2 fresh or dried bay leaves
. 1 head of garlic, halved crosswise
. 4 cups low-salt beef stock
Procedure
1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
3. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Toast to Moms

Mother’s Day has a special place in my heart.. especially since I grew up with Nani living with us. We always celebrated Nani and Mom at the same time. We usually would have a cup of coffee and give them gifts. This year was different. This year my, not so little, baby sister is a mom too! We decided we would have a “toast” bar for all the moms in our lives 🙂

I hope you enjoy my toast recipes and get to try them at your next event too.

So, first I sliced a baguette into 1/2 inch slices, put them on a baking tray and drizzled olive oil with a sprinkle of salt. Into the oven they went at 350 degrees for about 15-20 minutes… until they’re golden.

I made three different types of toast… avocado toast, goat cheese and honey toast, and tomatoes and feta toast.

avocado toast

. 2 whole avocados, mashed
. 2 cloves garlic, finely chopped
. salt and pepper to taste
. EVOO
. grated parmegiano reggiano for topping

Procedure

1. In a small bowl, mash all ingredients together until your desired consistency. I like mine chunky… so I barely mashed mine.
2. Once mashed, serve a tablespoon of the mixture onto a piece of the toasted baguette and top with parmegiano reggiano.

goat cheese and honey toast

. 5 oz goat cheese, at room temperature
. fresh thyme leaves
. fresh oregano leaves
. honey

Procedure

1. In a small bowl, combine all ingredients together and serve a tablespoon of the mixture onto a piece of the toasted baguette. Drizzle with honey.

tomato and feta

. 4 sliced tomatoes
. crumbled feta cheese
. dried oregano
. EVOO

Procedure

1. On each piece of toasted baguette, place 3 slices of tomato.
2. Crumble the feta cheese on top. Season it with dried oregano and EVOO.

Akuna Matata Let’s Eat a Frittata!

One morning, my dad asked me to come up with something to eat for breakfast. I like having eggs in the morning, so my first thought was to make some kind of frittata in my new cast iron skillet. I decided to put Armenian feta cheese (we call it picnic cheese) and some oregano freshly picked from Nani’s garden on it.

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I wanted to make a side dish with some crunchy texture. I racked my brain to try to think what I can do.. I looked through the pantry, the fridge, the freezer and I found some gold. I made puff pastry pin wheels stuffed with peppercini, olives, and mozzarella cheese, topped with blackened sesame seeds. They were perfectly bite size, crunchy, and had a little bit of spice.

My dad enjoyed the pinwheels most. My mom loved the frittata. With a good cup of tea we enjoyed the morning together.
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