A great sale on beef short ribs at my local Whole Foods triggered our Sunday supper. After returning home from the market, I started to look for recipes and found one I thought would be perfect for a late-summer night, Jacques Pepin’s “Beef Short Rib, Mushroom, and Potato Stew.” The fact that it utilized a pressure cooker made it especially appealing, as we were having a bit of a heat wave. I made another trip to the market to pick up the potatoes and dried shiitake mushrooms called for by the recipe. Back home, as my husband was unpacking the shopping bag, he asked what the mushrooms were for. When I told him, he looked a bit perplexed and said: “Didn’t you write that one up already?” I searched my blog and, sure enough, I had done a post on the dish last year.
Another cook-book search for a recipe that wouldn’t require another walk to the market (We don’t have a car.) yielded one that could use the just-purchased potatoes and didn’t call for anything I didn’t already have on hand. The source was Mark Bittman’s tome How To Cook Everything; the recipe, “Short Ribs Braised with Potatoes and Mustard.”
An insightful essay by food-and-wine mavens Diane Darrow and Tom Maresca on the evolution of Italian-American cuisine brought me back to growing up in Brooklyn with a family that had survived the Great Depression. Although my parents and aunt were better off than most, having been gainfully employed and comfortably housed, during that dismal era, they nonetheless were deeply affected by it. My mother especially, who frequently recounted woeful stories of having witnessed people on breadlines in her youth, was extremely frugal, despite being the wife of a successful attorney. Moreover, as a family, our weekly dinner menus closely reflected the Depression-Era pattern described in Darrow and Maresca’s essay:
“Pasta three days a week was common; soups and frittate (Italian-style omelets, usually with vegetables or cheese sufficed for two or three other days. Monday, in almost every household, was soup night. Sunday was sacred to un buon’ pranzo. . . antipasto or soup, or at least a broth, followed first by a pasta course, then by a roast meat, most often a chicken. Dessert in the time-honored form of fresh fruit usually concluded the meal.”
Among the many advantages of living in New York City, perhaps the one we miss the most since moving to San Diego is the profusion of ethnic restaurants. They offer its residents ready, and often affordable, access to a wide variety of cuisines. Oftentimes, the chance to savor an esoteric dish you’ve just read about is no more than a quick subway ride away. Read more
With a successful braise, the whole is typically, and understandably, greater than the sum of its parts. This low, slow cooking method melds the flavors of the braising-liquid and the meat components to yield a dish with elevated layers of complementary flavors. Given the rather quick braise in this New York Times recipe, however, the individual parts, while good on their own, never achieved the synergy of a successful slow one. Yet despite its lack of greatness, this dish was nonetheless enjoyable.
Sunflowers brought home by husband from our local farmers market evoked intimations of Tuscany that motivated me to prepare the subject of today’s post, peposo, a peppery Tuscan beef stew with a long history.