Wednesday, September 27, 2006
What's For Dinner Wednesdays
A few days ago I made a pact with myself to get the heck outside my cooking box a little more frequently. Not to say that I'm a meat loaf and tuna casserole girl by any means, but I, probably like many people, tend to bypass all those grand and interesting sounding new recipes in the four or so food magazines I purchase regularly in favor of the same few recipes and dishes time and time again. Because they're good. But also because they're relatively mindless.
Truth be told however, I guess I fancy myself something other than a mindless cook and now that the days are shorter I figured planning and executing something new and untested at least once a week would make a good indoor diversion.
So, with any luck, I shall bring you something new, different and possibly delicious every Wednesday. And if you feel like playing along, let me know! We'll start a group. Because we could all use a little inspirational nudge now and then, right?
Tonight's menu:
Braised Short Ribs with Ancho Chili Sauce
Creamy Parmesan Polenta (from the Best of Gourmet cookbook)
Apple, Dried Cherry and Walnut Salad with Maple Dressing
I don't seem to be able to find the short rib recipe on the Epicurious website, but it's from the September 2002 issue of Bon Appetit, as is the salad.
I chose this recipe because it sounded good, but also because I've never cooked short ribs before. I guess what I didn't realize is that the finished product is a lot like pot roast. Which definitely isn't a bad thing.
We enjoyed the dish very much, although Boy was a little down on the polenta thing, which I can completely understand being that I'm not a crazy polenta fan myself, but I found it comforting. I will say that it's not the best pot roastish recipe I've made but it was unquestionably worth the effort. The salad was good as well with a nice combination of ingredients, although I found the dressing a bit much. I think the idea of using maple syrup in dressing is lovely but next time I'll forgo the mayo and try the maple in a simpler vinagrette.
So there you have it. The inagural What's for Dinner Wednesday!
Truth be told however, I guess I fancy myself something other than a mindless cook and now that the days are shorter I figured planning and executing something new and untested at least once a week would make a good indoor diversion.
So, with any luck, I shall bring you something new, different and possibly delicious every Wednesday. And if you feel like playing along, let me know! We'll start a group. Because we could all use a little inspirational nudge now and then, right?
Tonight's menu:
Braised Short Ribs with Ancho Chili Sauce
Creamy Parmesan Polenta (from the Best of Gourmet cookbook)
Apple, Dried Cherry and Walnut Salad with Maple Dressing
I don't seem to be able to find the short rib recipe on the Epicurious website, but it's from the September 2002 issue of Bon Appetit, as is the salad.
I chose this recipe because it sounded good, but also because I've never cooked short ribs before. I guess what I didn't realize is that the finished product is a lot like pot roast. Which definitely isn't a bad thing.
We enjoyed the dish very much, although Boy was a little down on the polenta thing, which I can completely understand being that I'm not a crazy polenta fan myself, but I found it comforting. I will say that it's not the best pot roastish recipe I've made but it was unquestionably worth the effort. The salad was good as well with a nice combination of ingredients, although I found the dressing a bit much. I think the idea of using maple syrup in dressing is lovely but next time I'll forgo the mayo and try the maple in a simpler vinagrette.
So there you have it. The inagural What's for Dinner Wednesday!
