LindaWhit's Profile

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What's for Dinner #326 - The Fall Pursuits Edition

LOL Born in Brooklyn, but 9 months later the fambly moved. So, yup. :-)

11 minutes ago
LindaWhit in Home Cooking

The Awful Reign of the Red Delicious

I hadn't heard about "vine down" for tomatoes - thanks for that info, Caroline!

about 1 hour ago
LindaWhit in Food Media & News

What's for Dinner #326 - The Fall Pursuits Edition

Except....I'm not a big fan of tomato soup. :-/

about 3 hours ago
LindaWhit in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

Oh my! That grilled cheese/short rib sandwich sounds heavenly@ But I have just enough of everything for 1 leftover dinner and probably lunch on Tuesday. But I'll have to remember that for next time.

about 3 hours ago
LindaWhit in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

Bacon, Lettuce, Avocado, and Tomato sandwich, I believe.

about 4 hours ago
LindaWhit in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

Yes, your boys haven't shown up, have they? ;-)

And my Mom's Lemon Pot Roast is always a good start to the braising season for me - just couldn't find a decent price on chuck roasts. But oh MY, the short ribs came out very nicely! I am very pleased.

about 4 hours ago
LindaWhit in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

Roast chicken and mashed. Food of the gods.

about 5 hours ago
LindaWhit in Home Cooking
1

The Awful Reign of the Red Delicious

Whereas McIntosh apples do nothing for me. I love tart (yet sweet) crispy apples, and McIntosh aren't that. At least not for me. I also find them too watery for things like pie.

about 5 hours ago
LindaWhit in Food Media & News

What's for Dinner #326 - The Fall Pursuits Edition

It's paper-clippy, but it's also a bit futuristic, and I thought it worked with the pics of the bullet train. :-)

about 5 hours ago
LindaWhit in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

Okie-dokie. The Patriots made short work of the Minnesota Vikings today. That makes up (a little bit) for their embarrassing loss last week to Miami. Although I'm still embarrassing myself in my picks in my football pool at work. :-/

It's a very nice day out, but still cool. I had really really really really REALLY wanted pot roast, but both Market Basket and Hannafords didn't have a chuck roast on sale. I knew I had beef short ribs in the freezer from Wegmans, so they're being used. I knew I wanted to use red wine and pomegranate molasses, so I just opened the cabinets and started pulling stuff out. While I haven't tasted the sauce yet, it sure SMELLS good in the house!

Sides will be fork mashed Yukon Gold potatoes and steamed carrots. And wine.


* Exported from MasterCook *

Red Wine & Pomegranate Molasses Beef Short Ribs

Recipe By : Linda
Serving Size : 4 Preparation Time :0:15
Categories : Autumn Beef
Ribs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds beef short ribs
1 Tablespoon freshly ground black pepper
1/4 cup flour
1/2 large sweet onion -- chopped
3 Tablespoons olive oil
1 Tablespoon roasted garlic -- or 1 tsp. minced fresh garlic
1 Tablespoon tomato paste
1 1/4 cups red wine
1 Tablespoon teriyaki sauce
1 Tablespoon red wine vinegar
1/4 cup pomegranate molasses -- or regular molasses
1 teaspoon dried thyme
1 bay leaves

Preheat oven to 350°F.

Pat the black pepper all over the beef ribs. Put flour into a large ziplock bag and put peppered ribs into bag. Seal and shake very well until fully covered with flour.

Heat 2 Tbsp. olive oil in a oven-proof Dutch oven, and brown beef ribs on all sides, doing so in batches if needed. Remove browned ribs to a plate.

Pour off the used olive oil, add remaining oil and sauté chopped onion over medium heat until they're slightly translucent. Add roasted garlic, and stir to cook for a bit. Add tomato paste and stir to cook tomato paste a bit and blend with the onion and garlic. Add the red wine, teriyaki sauce, red wine vinegar, and pomegranate molasses. Bring to just under a boil, and return the browned ribs to the liquid, ensuring the ribs are mostly submerged. Spoon a bit of the onion and red wine liquid over top, cover, and put into the oven to bake for 2-1/2 to 3 hours. Check every hour or so to turn ribs and/or spoon liquid over exposed ribs.

When the ribs are done, remove them from the liquid and keep warm. Strain the sauce through a sieve into a fat separator and let it sit for a few minutes, reserving the onions in the sieve. Pour the "good stuff" back into the Dutch oven, stir in the bits of onion and add the ribs, rewarming on the stove top if needed.

Serve with fork-mashed Yukon Gold potatoes and roasted carrots.

- - - - - - - - - - - - - - - - - - -

What's for Dinner #326 - The Fall Pursuits Edition

Have a great trip - and love the typeface you used on the words towards the end. :-)

about 6 hours ago
LindaWhit in Home Cooking
1

New glitch

roxlet, perhaps you can try this as a test, as I've found this works. Hit the back arrow once, and it often comes back to an unposted comment window with the text window still there with all of what you've written, as it's what is in the cache on your computer.

about 6 hours ago
LindaWhit in Site Talk

Log in to Chowhound, log in to Chow!

DAGNABBIT!!!! I usually check that. I just noted that clarewwebber's comment was from a half day ago. Duh, Linda! LOL

about 6 hours ago
LindaWhit in Site Talk

What's for Dinner #326 - The Fall Pursuits Edition

Thanks, meatn3. I'll have to pass it along to my friend. :-)

about 6 hours ago
LindaWhit in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

roxlet, I had chills. The actor playing both Frank Randall in the 1940s and Black Jack Randall in the 1700s deserves an Emmy for that performance last night. The actor showed the enjoyment that Black Jack took in what he did to both Jamie and Claire, and it made my skin crawl. Truly evil, and the actor showed it throughout the entire episode.

And YAY for next week's episode! LOL I do have to say I loved the way last night's episode ended with Claire and Dougal.

about 7 hours ago
LindaWhit in Home Cooking
1

Where are our T-shirts?

I ended up declining when Jacquilynne asked via Email, otherwise I could have been on the East Coast checklist as well. I rarely wear t-shirts. It's usually tanks in the summer at home, and in the winter, it's turtlenecks and sweatshirts for when I'm in my comfy clothes. :-)

about 7 hours ago
LindaWhit in Site Talk
1

What's for Dinner #326 - The Fall Pursuits Edition

I've DVR'd the series, so once the initial 8 are done in two weeks, I can binge watch as you did. (The remaining 8 for the first season will start back up in early 2015). Last night's episode was disturbing and gut-wrenching - it was the first episode in which Black Jack Randall was featured.

Where did you end up seeing the show online? I have a friend who is a huge fan of the books but doesn't have STARZ.

about 9 hours ago
LindaWhit in Home Cooking

What's for Dinner #326 - The Fall Pursuits Edition

That looks wonderful! Can't go wrong with red wine and 'shrooms as a sauce!

about 11 hours ago
LindaWhit in Home Cooking

Log in to Chowhound, log in to Chow!

Didn't even know there was a separate log-in for CHOW, as I rarely go over there.

about 13 hours ago
LindaWhit in Site Talk
2

Where are our T-shirts?

This is what I expected it might be. The thing is, I use Chowhound, not CHOW. Perhaps a technicality, but...the site ain't CHOW to me. It's Chowhound that drives people to the site.

I still have a t-shirt with the original Chowhound logo.

about 14 hours ago
LindaWhit in Site Talk
2

Salon.com:'12 absolutely delicious apples you’ve probably never tasted'

I had Chenango Strawberry apples last year from a local orchard. VERY good. Still hoping to try a Roxbury Russet, the oldest variety bred in the U.S., but have been unable to find a local-to-me orchard that has them.

about 24 hours ago
LindaWhit in Food Media & News

The Awful Reign of the Red Delicious

Red Delicious USED to taste pretty good, as I recall, as I was growing up in the 1960s. But their sweet taste and crisp crunch were bred out of them over the years, and I switched to Granny Smiths for eating and baking.

Now I look forward to a local orchard's antique apple trees becoming ready for picking in early October: Chenango Strawberry, Sops of Wine, Sheepnose, Fameuse Snow, Winter Banana - so many wonderful, flavorful apples soon to be available.

I would be more than happy for Red Delicious apples to disappear from stores and orchards. They're no better than those pink baseballs that are sold as tomatoes in some stores and served on sandwiches in restaurants.

What's for Dinner #326 - The Fall Pursuits Edition

All of that looks amazing!

What's for Dinner #326 - The Fall Pursuits Edition

A chicken and apricot "tagine" - very broadly interpreted. Definitely needed a lot more oomph - should have used more spicing.

Sprinkled two very large biso chicken thighs with a mix of 1/2 tsp. ground ginger, 1/2 tsp. paprika, 1/8 tsp. turmeric, and 1/8 tsp. cinnamon. Also some salt. Melted some butter in a skillet over medium-high heat and browned the thighs, skin side down, for about 4 minutes, and finished the other side for about another 2 minutes.

Removed from the pan, and added some minced shallots and sauteed for a bit. Added about 2/3 cup of white wine and 2 Tbsp. of blood orange marmalade. Whisked that all together, brought it to a boil, and then turned it down to a simmer and returned the chicken to the pan. Covered and cooked for about 25 minutes. Removed the chicken and kept it warm while the "sauce" reduced. Added 3 peeled and quartered fresh apricots and let the sauce continue to reduce. Returned the chicken to the pan, spooned some sauce over top, put the lid on tipped to the side to let steam escape, and let the chicken reheat for about 5 minutes.

Served on some basmati rice with toasted slivered almonds on top, with steamed green beans alongside. Definitely NOT a real tagine. But it worked to fill me up.

Wine for the cook. And Outlander on the tube later tonight.

What's for Dinner #326 - The Fall Pursuits Edition

A PERFECT autumnal meal, Harters! Enjoy.

1 day ago
LindaWhit in Home Cooking
1

Why oh why did you not use my host(ess) gift at your dinner party?

and (3) any person, Roz included, may just be unhappy no matter what and perhaps nothing the OP could have done would have made an ounce of difference in her response.
~~~~~~~~~
Based on the past history of Roz as described here by SamuelAt, I choose Door #3, Monty Hall.

What's for Dinner #326 - The Fall Pursuits Edition

Yay on the new kid on the block (Donnie Wahlberg! LOL!) understanding the rules of da house!

Sep 12, 2014
LindaWhit in Home Cooking
1

What's for Dinner #326 - The Fall Pursuits Edition

LOL! Well, I HAD these curtains hung up on a different rod soon after I bought them at Pier 1 Imports back in 2011. However, upon the arrival of the AMAZING JUMPING CIRCUS KITTEH! (a.k.a. Alfalfa), the curtains AND the rod came tumbling down.

Surprisingly, the curtains were OK. The rod, on the other hand, was bent in half because curtain rods can't hold El Tub o' Lard.

Here he is on top of the bathroom door after jumping up there from the bathroom counter. He can no longer do this, because he's even a larger Tub o' Lard.

What's for Dinner #326 - The Fall Pursuits Edition

Change of plans; looks like it's Dali tonight. The chicken and apricots can wait until tomorrow night. Especially since I don't have the chicken thighs anyway. :-)

What's for Dinner #326 - The Fall Pursuits Edition

Have fun tonight and Sunday, and {{hugs}} for tomorrow.

Sep 12, 2014
LindaWhit in Home Cooking