Friday, March 11, 2011



I got a very important phone call this afternoon. Well, it wasn't a phone call. It was a text. A text with almost no information. Thatboy told me he was at Borders, they were having their closing sale and did I want anything. DID I WANT ANYTHING?

I quickly sent him a series of texts asking for more information. Was he there right now? Should I head down and meet him? How long was this sale going on? When are they closing? Was there a large selection? He didn't respond to any of theses text and THAT'S what led to the important phone call where I asked why he didn't drop everything to respond. Apparently, he just couldn't text me back fast enough before I shot another one at him.

So I headed down to Borders to scoop up some deals. I was able to get some new fiction and non fiction books, a workout DVD, and the highlight of my trip:



A Punky Brewster DVD. Everyone grew up on this right? I know I did. I'm so excited to force Thatboy to watch episode after episode with me.

Here's another favorite of mine. Short ribs. I love short ribs, but I never make them at home. Which is a shame, because they're so easy to make. Tender and fall of the bone meat definitely calls for braising. Braising short ribs makes them a cross between a stew and a pot roast, but personally I find them more flavorful.


Braised Shortribs
1 1/2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 lbs beef shortribs
2 Tbsp butter
4 carrots, peeled
1 large onion, quartered
1/2 cup celery, sliced
2 sprigs of parsley
1 bay leaf
1/2 tsp marjoram
1/2 cup red wine

1. Preheat oven to 350. Combine the flour, salt, pepper and coat the shortribs in this mixture.
2. Melt the butter in a dutch oven, and brown the meat.
3. Reduce the heat and add 1/2 cup of water and all the remaining ingredients. Cover and cook in the oven for 1 1/2 hours.

Those ham croquettes worked so well, we decided to try our hand with a rice version. Similar to risotto balls this works as a fabulous way to use up leftover rice.


Rice Croquettes
1/2 cup cooked rice
1 egg, separated
3 Tbsp butter
3/4 cup breadcrumbs
1 Tbsp oil

1. Combine rice, egg yolk and 1 Tbsp butter.
2. Place egg whites in a shallow dish and breadcrumbs in another dish.
3. Shape the rice into logs/balls/patties, whatever you like. Dip in egg white and then roll in crumbs.
4. Melt remaining butter and oil in skillet. Fry the croquettes until golden brown.

6 comments:

  1. Getting all of our favpourites on sale must have been fun. Like shopping on E-Bay:D I have only cooked short ribs in the crock pot so am ready to try something new!

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  2. Many of the borders here are closing and I went to last weekend's close-out sale and stocked up on cookbooks. Many, many cookbooks.

    Short ribs are a favorite here as well. Love that fall-off-the-bone deliciousness.

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  3. I so wanted to be Punky! I have been wanting to make croquettes but, for some reason I am so scared. They seem hard and I am picturing hot grease splattering all over me and the kitchen. Yours look good. Maybe I will give them a try.

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  4. This sounds really wonderful and your photos of it are terrific. I'd be more than pleased to be served this. Have a great evening. Blessings...Mary

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  5. You made them at home this time - did you not? It is so funny that after my comment on your oxtail post about loving short ribs, that here is a post on them.
    :)
    Valeire

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  6. sad to see a bookstore go out of business but also exciting!

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