My kids started a new school this year and when I say new I mean brand spanking new. Everything is new, with capital letters and italics. Since this is the first year, getting to know a whole new batch of teachers, administration, parents and kids has been pretty interesting experience. Especially the kids... there are new names to learn and new customs like hand hugs. What's a hand hug? Let me tell you... Give someone a high five when the hands are touching, wrap your thumb around the other persons hand and there you have it. A hand hug. Much better than the exploding fist bump, if you ask me. I'm too old to make that look anything but really white girl uncool. And god forbid, I can't look white girl uncool, I mean I still have anxiety dreams about that I am still in high school and uncool, which is apparently the kiss of death in my subconscious dreams.
At age 36, I finally might be cool or the popular girl. About time.
Anyways, today a sixth grade boy came up to another parent and myself and first thing out of his mouth is...
"I am famous for my bad decisions."
Ooooooh dude... welcome to my middle school and high school years. Pull up a seat and let's chat. I really wanted to make a combination You Tube video of Krysta's Greatest Hits, It Gets Better, an episode of COPS, and Judge Judy all rolled up into one.
Because really if the first thing you say is 'I am famous for making bad decisions' in front of an adult I think an Intervention might be in order.
Enter the segue in to another topic but still a bad decision...
Another short rib recipe, call me obsessed but after this one there will be no more until 2011 which is in, what? 21 days. *Sigh* 21 one days until a new year.
Bad decision number two posting something that some grinchy asshole is going to send me some dumb ass email talking about their Italian grandma from from some little small town, in some little small hamlet in Italy is rolling over in her grave and the angels are weeping and aunties are pulling out their hair because THIS IS NOT AUTHENTIC ITALIAN FOOD.
Save it for someone else. I know it's not authentic and I. do. not. care. Save it for someone else. It's delicious and worthy of posting. So put that in your pipe and smoke it.
short ribs braciole: urban italian, andrew carmellini
1/2 cup roughly diced pancetta, about 1/4 pound
4 boneless short ribs (about 2 pounds), cut into thirds
1 heaping tablespoon salt
1/2 teaspoon pepper
1 small onion, diced, about 1 cup
1 clove garlic, sliced Goodfellas thin (my favorite instruction in a cookbook ever and if you never saw the scene in Goodfellas when he's slicing garlic with a razor blade you need to watch it, like now)
1/8 teaspoon red pepper flakes
20 canned whole tomatoes (2 28-ounce cans, about 4 cups), preferably San Marzano, plus their juice; or 4 cups crushed tomatoes, plus their juice.
1/4 cup pine nuts, chopped roughly
1 tablespoon extra-virgin olive oil
1/4 cup panko breadcrumbs
2 teaspoons dried oregano, preferably on the branch
2 tablespoons chopped parsley
a pinch each of salt and coarse-ground black pepper
2 tablespoon grated Parmigiano-Reggiano
a tablespoon of lemon zest
Preheat the oven to 375°.
Cook the pancetta in a large, dry, ovenproof saucepot over medium-high heat until the fat renders, about 2 minutes, stirring occasionally to keep from sticking.
Season the short ribs on both sides with salt and pepper, add them to the pan, and brown the meat, about 5 minutes.
Add the onion and cook until it softens, about 1 minute. Add the garlic and the red pepper flakes, mix well, and continue cooking. Crush the tomatoes over a bowl with your hands, then add them to the pot along with their juice. Bring the mixture up to a low boil. Remove the pot from the stove and place it in the oven. Check the ribs about every 15 minutes or so to make sure they're not boiling too hard. Cook until the meat is supertender and a fork can pass through it without sticking, about 2½ hours.
for the topping:
Toast the pine nuts in a dry sauté pan over low heat, shaking the pan occasionally to avoid burning or sticking, about 8 minutes.
Add the olive oil and mix well. Add the panko breadcrumbs and continue cooking over low heat, mixing occasionally, until everything is toasty brown, about 2 minutes.
Add the oregano and parsley. Season with the salt and pepper and cook together for a few seconds, so everything is warmed but the parsley does not wilt.
Remove from the heat and then add lemon zest and Parmigiano-Reggiano (not before-otherwise, you'll have a melted-cheese mess).
Remove the pot from the oven and immediately remove the ribs to a plate, using a pair of tongs.
Use a ladle to remove some of the fat from the sauce, by pressing the chunky sauce away as you tip the pot so that the ladle fills only with the clear fat. (This is optional, but it definitely makes the sauce prettier-there's about 2 tablespoons' worth of fat there.)
Add 1/2 cup of water to the sauce and stir to bring it together. (I didn't do this step and mine was fine)
Place 4 to 5 pieces of meat on each plate. Pour the sauce from the pot directly over the short ribs and sprinkle the topping generously over each dish. Serve immediately.
Posted by krysta at 2:58 PM