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Charlie Trotter dead at age 54.........
- Thread starter sjs1952
- Start date
mariadnoca
Moderator
How sad. I love this recipe...Charlie Trotter's Short Ribs with Roasted Garlic Mashed potatoes
* Exported for MasterCook 4 by Living Cookbook *
Charlie Trotter's Short Ribs with Roasted-Garlic Mashed Potatoes
Recipe By : Charlie Trotter
Serving Size : 4 Preparation Time: 0:35
Categories : Beef Main Dish
Vegetable
Amount Measure Ingredient -- Preparation Method
4 Tbs canola oil
1 medium yellow onion, chopped
2 large leeks, white part only, roughly chopped
6 cloves garlic, chopped
1 750-ml bottle red wine
8 beef short ribs, 4 to 5 pounds, trimmed
-- of excess fat
1 tsp coriander seeds
4 sprigs fresh thyme
3 Tbs extra-virgin olive oil
salt and freshly ground pepper
4 cups chicken stock or brothRoasted Garlic Mashed Potatoes1 small head garlic
1 tsp extra-virgin olive oil
2 lbs baking potatoes, peeled and quartered
salt
1/2 cup milk
2 Tbs (1/4 stick)unsalted butter
freshly ground black pepper
1. In a large, high-sided skillet or wide saucepot, heat 2 tablespoons
canola oil over medium-high heat. Add the onion, leeks, and garlic and cook
until golden brown. Add the red wine and bring to a simmer. Remove the pan
from the heat and cool to room temperature.
2. In a large mixing bowl, combine the short ribs, coriander seeds, thyme
and olive oil. Pour over the cooled wine mixture, cover with plastic wrap
and marinate in the refrigerator 24 to 36 hours.
3. Preheat the oven to 300 degrees.
4. Remove the ribs from the marinade, reserving the marinade. Shake any
excess marinade off the ribs, and season with salt and pepper.
5. In a large Dutch oven or roasting pan, heat the remaining 2 tablespoons
canola oil over medium-high heat. Sear the ribs in 2 batches until golden
brown on each side, about 3 minutes per side. Pour over the reserved
marinade and add the stock. Bring the liquid to a boil, cover with a lid or
aluminum foil and transfer to the oven. Cook until the meat is fork-tender,
2 1/2 to 3 hours. Remove the ribs from the pan and set aside.
6. Strain the braising liquid into a medium saucepan. Using a ladle, skim as
much fat off the top of the liquid as possible (or if time allows, cool to
room temperature and then chill overnight to remove hardened fat) and bring
to a boil. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups,
about 1 hour. Keep warm.
7. Just before serving, reheat the ribs on a baking sheet at 350 degrees
until heated through, about 10 minutes. Serve the ribs over the mashed
potatoes and divide the reduced braising liquid between the servings.
Roasted Garlic Mashed Potatoes
1. Preheat the oven to 400 degrees.
2. Cut 1/4 inch off the top of the garlic head to expose the tips of all of
the cloves. Place the bulb on a large piece of aluminum foil, and drizzle
with olive oil. Tightly enclose the foil around the bulb and roast until
soft, about 45 minutes. Set aside.
3. Place the potatoes in a large pot of salted water. Cook until tender, 20
to 25 minutes. Drain the potatoes into a colander, and then return the empty
pot to the stove. Add the milk and butter to the pot and bring to a full
boil over medium-high heat. Remove from the heat.
4. Squeeze the roasted garlic from the skin into the hot milk and add the
drained potatoes. Using an electric mixer or a potato masher, whip the
potatoes until smooth. Season to taste with salt and pepper.
Recipe Author: Charlie Trotter
Recipe Source: Wall Street Journal
- - - - - - - - - - - - - - - - - -
* Exported for MasterCook 4 by Living Cookbook *
Charlie Trotter's Short Ribs with Roasted-Garlic Mashed Potatoes
Recipe By : Charlie Trotter
Serving Size : 4 Preparation Time: 0:35
Categories : Beef Main Dish
Vegetable
Amount Measure Ingredient -- Preparation Method
4 Tbs canola oil
1 medium yellow onion, chopped
2 large leeks, white part only, roughly chopped
6 cloves garlic, chopped
1 750-ml bottle red wine
8 beef short ribs, 4 to 5 pounds, trimmed
-- of excess fat
1 tsp coriander seeds
4 sprigs fresh thyme
3 Tbs extra-virgin olive oil
salt and freshly ground pepper
4 cups chicken stock or brothRoasted Garlic Mashed Potatoes1 small head garlic
1 tsp extra-virgin olive oil
2 lbs baking potatoes, peeled and quartered
salt
1/2 cup milk
2 Tbs (1/4 stick)unsalted butter
freshly ground black pepper
1. In a large, high-sided skillet or wide saucepot, heat 2 tablespoons
canola oil over medium-high heat. Add the onion, leeks, and garlic and cook
until golden brown. Add the red wine and bring to a simmer. Remove the pan
from the heat and cool to room temperature.
2. In a large mixing bowl, combine the short ribs, coriander seeds, thyme
and olive oil. Pour over the cooled wine mixture, cover with plastic wrap
and marinate in the refrigerator 24 to 36 hours.
3. Preheat the oven to 300 degrees.
4. Remove the ribs from the marinade, reserving the marinade. Shake any
excess marinade off the ribs, and season with salt and pepper.
5. In a large Dutch oven or roasting pan, heat the remaining 2 tablespoons
canola oil over medium-high heat. Sear the ribs in 2 batches until golden
brown on each side, about 3 minutes per side. Pour over the reserved
marinade and add the stock. Bring the liquid to a boil, cover with a lid or
aluminum foil and transfer to the oven. Cook until the meat is fork-tender,
2 1/2 to 3 hours. Remove the ribs from the pan and set aside.
6. Strain the braising liquid into a medium saucepan. Using a ladle, skim as
much fat off the top of the liquid as possible (or if time allows, cool to
room temperature and then chill overnight to remove hardened fat) and bring
to a boil. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups,
about 1 hour. Keep warm.
7. Just before serving, reheat the ribs on a baking sheet at 350 degrees
until heated through, about 10 minutes. Serve the ribs over the mashed
potatoes and divide the reduced braising liquid between the servings.
Roasted Garlic Mashed Potatoes
1. Preheat the oven to 400 degrees.
2. Cut 1/4 inch off the top of the garlic head to expose the tips of all of
the cloves. Place the bulb on a large piece of aluminum foil, and drizzle
with olive oil. Tightly enclose the foil around the bulb and roast until
soft, about 45 minutes. Set aside.
3. Place the potatoes in a large pot of salted water. Cook until tender, 20
to 25 minutes. Drain the potatoes into a colander, and then return the empty
pot to the stove. Add the milk and butter to the pot and bring to a full
boil over medium-high heat. Remove from the heat.
4. Squeeze the roasted garlic from the skin into the hot milk and add the
drained potatoes. Using an electric mixer or a potato masher, whip the
potatoes until smooth. Season to taste with salt and pepper.
Recipe Author: Charlie Trotter
Recipe Source: Wall Street Journal
- - - - - - - - - - - - - - - - - -
michael-in-phoenix
Well-known member
Appears to have been a complex, driven man, who, like all of us, had his...
..."moments".
Although I never really could relate to his cooking style and the fussiness of his preparations, I was aware that many chefs considered him to be a ground-breaking innovator.
Rest in peace, Sir.
Michael
..."moments".
Although I never really could relate to his cooking style and the fussiness of his preparations, I was aware that many chefs considered him to be a ground-breaking innovator.
Rest in peace, Sir.
Michael