Braised Short Ribs with Red Wine and Roasted Garlic

• Gluten free

• Meat

  • 6 Meaty short ribs, large

• Produce

  • 1 Cremini mushrooms
  • 4 whole heads Garlic
  • 1 Parsley for garnish or chopped scallions, fresh
  • 1 small pack Pearl onions
  • 1 Thyme, fresh

• Canned Goods

  • 1 Beef or chicken broth
  • 3/4 cup Tomato puree

• Oils & Vinegars

  • 1 Olive oil

• Beer, Wine & Liquor

  • 1 Red wine, hearty

Found on prouditaliancook.com

Description

Ingredients

• 2 cups fresh whole cranberries
• ½ cup all purpose flour
• ¾ cup sugar
• 2 eggs
• 1½ cups, whole milk
• 2 tablespoons, melted butter and a little extra for buttering pan
• ½ teaspoon baking powder
• pinch of salt
• 2 tablespoons of amaretto or 1 teaspoon of almond extract, or 1 Tablespoon amaretto and ½ teaspoon of almond extract combined.
• 1 teaspoon vanilla
• ¼ cup slivered almonds
• confectioners sugar for dusting
• SAGE AND WALNUT PESTO
• 1 cup sage leaves
• ¾ cup parsley
• 1 small garlic clove
• ¾ cup toasted walnuts
• ½ cup of grated Parmesan
• olive oil
• salt and pepper to taste
• and a squeeze of lemon for brightness
• PIZZA
• 1 dough ball, homemade or store bought, enough for 1 pizza
• 1 butternut squash, look for a long neck so you can cut it into round slices, reserve the bulb part for something else.
• ricotta
• 1 smashed garlic clove
• shredded dry mozzarella
• parmesan cheese

Directions

• Heat oven to 375 F. then butter your baking dish or ovenproof skillet.
• In a bowl combine flour, eggs, melted butter, baking powder, salt, milk, vanilla, amaretto or almond extract and half a cup of the sugar. Beat on high speed with a hand mixer until well combined. Set aside and let it rest.
• Take remaining quarter cup of sugar and coat it all over the cranberries, toss it into the buttered skillet and bake for 12 minutes. Remove from the oven.
• Give the batter one more whirl on high with the hand mixer after its been resting then pour it onto the cooked cranberries.
• Sprinkle with almonds then return to oven and bake another 35 minutes.
• It will be puffy when taken out of the oven but in a few minutes it will settle down then dust it with the powdered sugar and serve with whipped cream on the side.
• FOR THE PESTO
• Place everything into a food processor, except for the olive oil, I used my mini processor.
• Pulse it, chopping the nuts and combining everything then start drizzling the oil down the tube until it has a loose consistency characteristic of pesto. Season with salt and pepper.
• FOR THE PIZZA AND EARLIER IN THE DAY
• Cut the long neck off of a butternut squash, peel it with a vegetable peeler, then cut quarter inch round slices..
• Roast the slices in a hot 400 degree oven drizzled with olive oil, single layer until tender, set aside.
• I like to let my dough sit out for a couple of hours so it becomes nice and pliable.
• When ready to cook, heat oven to a hot 500 degrees, oil your pizza pan then sprinkle some corn meal or polenta on the bottom.
• Dust your fingers with a little flour then work your dough into the pan stretching it with your finger tips until it reaches the edges, then place it into the oven for 5 minutes, no longer! Then remove it.
• Dough might rise up but just punch it down.
• Quickly mix up some ricotta with the smashed garlic and a little salt and pepper, enough to swipe and cover the whole bottom of the dough with just a thin layer.
• Sprinkle a little mozzarella on top then add the butternut squash rounds filling the top.
• Add some grated parmesan on top of the squash, then brush olive oil onto the edges of the crust then do a quick drizzle on top.
• Place pizza into the oven until it reaches a deep golden brown on the crust edges and bottom.
• While still warm add dollops of the sage and walnut pesto.