Melissa's Recipes

JANUARY 2018

Short Rib Sheperd's Pie

Short ribs are one of my husband's favorite meals, especially served with mashed potatoes. This shepherd's pie combines both into one grand dish. In England it is called shepherd's pie; in France, hachis parmentier. No matter its name, it is a soul satisfying meal. The layered fruit and silky tannins of Sanglier's Rouge du Tusque enliven this hearty and rich dish.  -Melissa

Serves 6

INGREDIENTS

6 bone-in beef short ribs, cut about 2 inches thick (about 3 pounds total)
salt and freshly ground pepper to taste
2 tablespoons extra-virgin olive oil
1 large yellow onion, chopped
2 celery stalks, chopped
1 carrot, chopped
6 garlic cloves, crushed
3 1/2 cups dry red wine
2 bay leaves
1 tablespoon fresh thyme leaves
4 cups beef stock, plus more as needed
1 1/2  pounds yukon gold potatoes, peeled and quartered
1/4 cup milk
4 tablespoons unsalted butter
1 egg yolk, beaten

DIRECTIONS

  1. Season the short ribs with salt and pepper. Cover and refrigerate for at least 6 hours or up to overnight. Bring to room temperature and season again with salt and pepper.
    Preheat the oven to 350 F.
  2. Heat a large saute' pan over high heat until hot. Pour in the olive oil and heat until simmering. Working in batches, sear the short ribs on all sides, turning as needed, until well browned. Transfer to Dutch oven.
  3. Pour off all but 2 tablespoons of the fat from the saute' pan and set over medium heat. Add the onion, celery, carrot and garlic and cook, stirring occasionally, until beginning to caramelize, about 5 minutes. Add the wine, bay leaves and thyme, increase the heat to medium high and boil until the wine is reduced by half. Add the stock and bring to a boil, then pour the contents of the pan over the ribs. They should be just covered with liquid; add more stock as needed.
  4. Cover the pot, transfer to the oven and cook, adding more stock as needed to maintain the liquid level, until a fork slides easily through the meat, about 2 1/2 hours. Skim the fat off the sauce. Let the ribs cool in the liquid until they can be handled, then remove the ribs from the pot and pull the meat from the bones; discard the bones. Shred the meat into bite-size pieces and return to the pot.
  5. Meanwhile, in a saucepan, cook the potatoes in boiling, salted water until tender, about 15 minutes. Drain the potatoes and dry in the pan over low heat, then pass through a ricer back into the warm pan. In a small saucepan, heat the milk and butter until steaming. Pour into the potatoes, add the egg yolk and fold to mix well.
  6. Increase the oven temperature to 400 F. Transfer the contents of the dutch oven to a 9-x-13 -inch baking dish or divide among individual gratin dishes. Cover the top evenly with the potatoes. Bake until the topping is golden, 35 to 40 minutes.

 

DECEMBER 2017

Pork Stew with Prunes and Armagnac

This is one of my favorite stews and of course it features pork! I prepared this last year for our harvest party so I became very friendly with it after preparing about 8 pots of it. It was a hit and it pairs so well with our earthly Old Camp Pinot Noir. -Melissa

Serves 6

INGREDIENTS

20 prunes
3/4 Armagnac brandy
2 tablespoons olive oil
salt
Freshly ground black pepper
4 pounds pork shoulder meat, excess fat trimmed, cut into 2-inch chunks
4 ounces bacon, coarsely chopped
2 large carrots, chopped
1 large yellow onion, chopped
3 garlic cloves, chopped
1 bottle full bodied red wine
1 cup demi- glace
2 bay leaves
1 bouquet garni: 4 juniper berries, 3 rosemary sprigs, 2 thyme sprigs, handful of parsley leaves

DIRECTIONS

  1. Combine prunes and Armagnac in a bowl. Let sit for an hour.
  2. Preheat oven to 325 F. Heat olive oil over medium-high heat in a dutch oven or oven-proof pot with lid. Season the meat all over with salt and pepper. Saute in batches, without overcrowding, until all brown on all sides. Transfer meat to a bowl. Add bacon to dutch oven and saute until fat renders. Add carrots and onion. Saute 5 minutes. Add garlic and saute 1 minute. 
  3. Return meat to the pot with any accumulated juices. Add prunes with Armagnac, wine, demi-glace, bay leaves, bouquet garni, 1 teaspoon salt and 1 teaspoon black pepper. Bring to a boil, then reduce heat to a simmer. Cover pan and transfer to oven.  Bake until meat is very tender, 2 1/2-3 hours. Remove from oven and taste to check for seasoning.  Remove and discard bay leaves and bouquet garni.
  4. Pair with Sanglier Old Camp Pinot Noir
  5. Serve with mashed potatoes, pasta noodles, polenta or some crusty bread.
  6. Stew may be prepared up to two days in advance. Warm over low heat or in a 300 F. oven before serving.