Monthly Archives: July 2009

Short Ribs, Under Pressure

Posted on July 25, 2009 by John Herring

Mmmmmmmmmm. Short ribs. One of the toughest, fattiest cuts of beef, but definitely one of the best. And although most recipes call for a long, slow braise to make them edible (Korean galbi is an exception, and a very tasty … Continue reading →

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Shrimp Creole 2

Posted on July 19, 2009 by John Herring

Here’s another shrimp creole recipe, somewhat simpler than my earlier one. I’ve reduced the fat in the recipe by making a smaller roux, substituted fennel for the celery, increased the wine to 1 cup, and used a little less tomato. … Continue reading →

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Orzo with Tomatoes, Feta & Mint

Posted on July 13, 2009 by John Herring

In Italian, “orzo” means barley. Originally, these cute little rice-shaped pasta grains were made from barley, but now they’re made from the same thing as most boxed pasta, semolina. I guess this dish is sort of a pasta salad, because … Continue reading →

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