I was a Warrior Poet in the Kitchen Last Night, Chapter 2

yesterday i decided to buckle up and make some comfort food now that snow has already fallen and cold air is the norm here in colorado. so we made slow cooked short rib ragu to go over some homemade fettuccine and some wild mushroom and roast fennel soup. of course, with documentation, with the explicit purpose to make you hungry.

make the mirepoix (carrots, celery, onion) for the ragu base

celeries

sear off the ribs (pronounced REEEEE-UHH!! probably yelled it a million times (went through 3 bottles of wine))

put the ribs aside and cook up the mirepoix in the rib fat

prepare a little bouquet of herbs to go in the pot

pour in a bunch of wine (and before that, a little port)

represent earstroke records whilst simmering

unleash the garlic.

put in a little tomato paste and some beef stock and then put the ribs back in

put it in the oven, slow cook it for 3 hours!

get some eggs out to come to room temperature cause it's pasta making time

the house will smell so ridiculous. this is a shot of my back yard. i stared out the window and stood there and copped smells and drank wine and listened to the orb's adventures beyond the ultraworld.

make the dough for the pasta. a real pain in the ass at first but eventually it starts making sense

MUSHIES!!!!

more chopped onions for the soup

roast off some fennel bulbs (my wife was helping me with these and i dont think she chopped them right but that's ok!)

the pasta dough has sat covered for a bit so it's time to start cranking out the noodles.

here i am jotsing it down the elasticity. i also like my noodles thick so that's ready to be cut.

noodles are done, i'll sit those aside. some people hang em i reckon but fuck that. (they would eventually turn out my best batch to date anyway)

soup's coming along

after the three hours are up, take the ribs out!

RIBS I SAID!!

chop up the roasted fennel and throw it in the pot of mushrooms with some chicken stock

shred up the rib meat! it falls off the bone!

put the rib meat back in the sauce and cook it down! shit is smelling ridiculous!

post-blenderized mushroom soup (throw a little cream in there too)

cook the noodles! they cook fast! so it's the last thing you do before putting it all together.

toss the noodles around in the sauce (add a spoonful of pasta water too, oh yeah, starchy salty pastwater FTW). then pile on the pecorino cheese and then a little chopped parsley on top sos you get your greens.

finish it all off with the unused port!

then eat it for dinner the next day!! (not yet happened).

thank you for reading my short rib ragu thread. not only is this mind-bendingly tasty but it's also pretty cheap to make and it feeds an army. bring it on, winter.

you make it look so easy, Fred.

looks damn tasty too!

mail it, plz

Looks awesome, did you pick your own chanterelles?

delicious

  On 10/26/2009 at 12:32 AM, kakapo said:

Looks awesome, did you pick your own chanterelles?

I did not, but after purchasing them I realized it might be worth my while to take up mushrooming as a second job...

oh my god, those ribs.

looks pretty fucking good dude.

where'd you learn to cook?

win!! gorgeous. i was just fondling my own earstroke t-shirt lovingly - i must have felt your virile chest-hairs vibrating it in sympathy

who needs electricity.

  On 10/26/2009 at 1:14 AM, Franklin said:

looks pretty fucking good dude.

 

where'd you learn to cook?

my mom, food network, my salvadoran/italian aunt-in-law (taught me how to make noodles this summer), internets

That looks fantastic, I am currently eating home made curry, delish.

this was a good stare and read

has taken my mind off the dogs chewing bull penises

looks fucking amazing

SIMMERING NUTS!

i dribbled

My tummy made strange noises

my sock sausage got hard

only real men use cast iron enameled pots (and stainless steel). srsly.

more threads like this please

  On 10/26/2009 at 3:46 AM, zaphod said:

more threads like this please

This

  On 10/26/2009 at 4:02 AM, beatfanatic said:

  On 10/26/2009 at 3:46 AM, zaphod said:

more threads like this please

 

This

and less about cats!

that looks tasty

  On 10/26/2009 at 7:47 AM, xxx said:

'Twas a pro move to use rib fat in that mirepoix *shudders*

I engage in epic gastronomic battles but Fred's kitchen is so fucking IKEA upper crust nice that I would feel like a right lube degreasing your hole (house was built in 1968 and is in various states of remodeling). Perhaps I'll put up some final plating where I have control of the setting

looks tasty. You could have put the garlic bits righ into the ribs; so that the meat imprison its taste. Also, i would add some fresh note to the dish, for instance, whiped cream with chive (= sugar free chantilly).