I’m just about to get going on assembling stuff to make lasagna, tonight. But of course, it’s going to be noodle-less, based instead on something I’ve had in mind for quite a while. Also, it will have a very unique meat ingredient. In the meantime, here’s last Saturday’s fair for friends & family. It was braised short ribs again, but different from my last go-round. Here’s stage one. That’s most of the stuff. In this case, I actually began with a recipe and made some changes. First, I used 4.5 pounds of meat and so reduced quantities accordingly. I also further cut down the amount of tomato to the one 14 oz can. In addition, I cut back on the wine and increased the amount of beef broth somewhat, using my own broth, of course. I also added in about a handful of blueberries and, as well as pine nuts. In terms of procedure, I did this in the oven, about 4 hours at 300F and I only put the carrots and pearl onion in for the last hour. Alongside is a stir fry of finely chopped cauliflower, done in lots of butter and some almond meal. You should be…
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