this dish was inspired by a meal that we had at cafe boulud here in manhattan this past august. the whole meal was spectacular and the service and wine were tops but this particular dish really stood out in my mind, so figured i'd try to recreate it; plus it was the perfect opportunity to try out my new mandolin.
Sunday, October 23, 2011
Monday, October 17, 2011
For the first post on Rock This Onion, I've made a dish that I've been thinking about putting together for a while now, but just never got around to trying; maybe because I didnt really do very much braising during the summer months. It is based on a dish that I've grown up with and have eaten a million times: Kibbe Cherry. Check out thekosherfoodies.com for a more traditional recipe, but here, I've taken the traditional Syrian sauce and merged it with some not so traditional short ribs, served it over mashed potatoes and garnished it with a little torn mint. This dish came out better that I expected. The short ribs were super tender and the sauce was a little tangy and a little sweet which was balanced by the mashed potatoes. The mint did a nice job of cutting through the richness of the meat and sauce. Some chopped scallions over the top might be a nice addition to add even a little more freshness to cut that richness because, well...it's a pretty rich dish which makes it very satisfying now that it's getting cold out.