Back to culinary school on Monday for my third term, and what better way to prepare than making Sunday dinner? Here's what's cooking:
Braised beef ribs (with the bone left long, 6-8 inches, for flavor and presentation. After browning and then "sweating" the mirepoix in rendered bacon fat, I am braising them in chicken stock and red wine at 225º F. for 2 1/2 to 3 hours, or until the meat is ready to fall off the bone.
Braised fennel and apples. Slicing the fennel lengthwise and the apples in eighths. I will sweat a diced shallot in 1 TB unsalted whole butter before adding water, bringing it up to a simmer and then adding in the fennel and apples. Should take 20-30 minutes covered on low heat.
Pommes duchesse, the fancy mashed, then piped, then baked potatoes.
Brown sauce thickened with roux and strained from the remains of the rib braising.
I will blanch and then fry a bit of the fern-like green tops from the fennel for garnish.
Check back later today to read how it turns out and for a full rundown on expectations in the first week of classes in Culinary Foundations III.