Autumn Food

Short Ribs 2015Autumn is our favorite time of year here at 1844 House.  It is when there is an abundance of fresh local ingredients at the local farmers markets that allow us to create dishes that nourish both the body and soul.

One of my favorite cooking methods in the fall months; as the weather begins to turn cold, is braising.  Braising is a combination cooking method that is a blend of roasting and stewing.  It is a great way to prepare those cuts of meat that are not necessarily palatable by sauteéing, frying, poaching, grilling.  This would include (but not limited to) ribs, short ribs, chuck, brisket, etc.  There is something satisfying about seasoning and searing meat to give it a great crust, then braising it in a stock made from its own bones with fresh vegetables from the local farms.  The resulting dish has such a deep flavor that really showcases the characteristics of the type of meat you are cooking.  We puree the vegetables (mire poix) right into the finished stock to produce a very flavorful liquid that we then blend right into the meat after we “pull it” to keep it moist and intensify the flavor.  Not only will you end up with a wonderful meal, but your kitchen and home will be filled with wonderful aromas.  A perfect example of this is our Featured Entree of the evening.

Braised Boneless Beef Short Ribs with a truffle infused brandy-pepper corn sauce, porcini mushroom “beggars purses”, and crisp buttermilk fried onion rings.

I hope you are able to take the time this fall season to wander your local farmers market and bring home the ingredients to create your own food memory.

Bon Appétit!

Chef Brian

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