I took leftover shortribs and used them as filling for pierogi. I also baked a potato and used that with butter and a little cheese as filling, too.

For dinner, I actually ate leftover filling for dinner. I mashed it together and heated it.

wednesday night dinner


Tonight was leftovers. I purposely made a bigger casserole yesterday so tonight would easier.

Pat basically refuses to eat leftovers and walked into the kitchen and microwaved a burrito and lean pocket. He said he ‘forgot’ we had mac’n cheese.

tuesday dinner

I always think it’s interesting what people eat for everyday dinners. I decided to post our dinners for the week.

Tonight I did lemon pepper chicken baked in the oven (chicken breast cut into 3 oz servings with Penzey’s lemon pepper seasoning, a little vegetable oil, and a touch of balsamic vinegar) with baked macaroni and cheese (pasta, broccoli, goat cheese, bits of cheese from the bin of leftover cheeses at Whole Foods, creme fraiche, mustard). Probably about 30-40 min of active cooking time.

monday dinner

On Christmas Eve Pat and I refuse all invitations to family events and do our own thing (hey, Christmas Day we went to 3 Christmases so you have to say no sometime). I like to make something special for the two of us. This year I decided to do the braised beef short ribs from Sunday Suppers at Lucques.

I seasoned the short ribs with black pepper and thyme and let them sit in the fridge all day.

seasoned short ribs

I heated olive oil and walnut oil (I didn’t have enough olive oil) in my enamel cast iron pan and began searing the short ribs.

searing short ribs

I took the short ribs out after they were seared and carmelized chopped onions, carrots, and celery.

seared short ribs

After the vegetables were caramelized, I added balsamic vinegar, red wine, chicken stock, and a bay leaf. That cooked down by half and them I placed the short ribs back into the pan and covered it with the lid and put the whole thing in the oven to braise for 3 hours.

I made the mashed potatoes in the meantime. Now in the book they are pureed potatoes but mine were more rustic so I am going with mashed. I used both Yukon Gold and Russet potatoes and actually heated the milk and butter before mixing. Fussy, but they were the best mashed potatoes that I’ve made. (So good there wasn’t time for a photo.)

I also made the Swiss Chard by heating the oil in skillet and cooking down the chard. This was alright but next time I would braise the chard in a little chicken stock.

After I removed the pot from the oven I took out the short ribs and placed them on a baking sheet and they went back into the oven. I cooked down the braising liquid to make the sauce.

They came out of the oven after 10 minutes and I served the shorts ribs over the chard with a little sauce. I forgot the horseradish cream but ended making it when I used the leftovers for pierogi filling.

Braised Short Ribs with Swiss Chard

Delicious and it felt special for our holiday meal.

Christmas Eve

Pat and I are wrapping gifts after enjoying some delicious short ribs and mashed potatoes. I will post about that after the holidays.

wrapping gifts

Brussels sprouts

I actually love Brussels sprouts. The trick is not cook them too long.

I sliced the Brussels sprouts somewhat thinly and sauteed them with butter for a few minutes. Delicious!

Brussels sprouts

Nigel Slater has some suggestions for Christmas dinner in the UK Guardian.

Pat and I do a round of family things on Christmas Day (my parents, my dad’s extended family, and then Pat’s parents) but Christmas Eve is the 2 of us and Syd (our cat). I have the day off and am thinking of doing braised short ribs from Sunday Suppers. The apples in this article sound appealing for dessert. I’ll have to see what looks good at the market.