It's that time of the year again where we regularly rotate menus to fit the cold weather. As I customized menu according to availability from farmers, putting together best of winter flavors using produce to create delicious comforting hearty meals and the result is satisfying for you and your family.
For our friends who prefer vegetables on the table, there are too many exciting fresh and seasonal produces in nearest farmer's market. Kabocha squash, or known as Japanese pumpkin, is one of most popular in our kitchen every year, it has bright orange flesh, it is delicious when cooked with coconut milk, galangal and turmeric or you can simply dressed with olive oil and fresh sprigs of herbs. Here is my favorite recipe of the year below, it's enough for large crowd and freeze some containers for those snowy days.
Recipe: Braised Short Ribs with Kimchi Garnish
1/2 cup low-sodium soy sauce
6 tablespoons chopped garlic
2 tablespoon minced fresh ginger
salt to taste
freshly ground pepper
6 scallions, thinly sliced, plus more for serving
1/4 cup toasted sesame oil
15 pounds English-cut beef short ribs (twelve 4-by-2-by-2 inch pieces)
1/4 canola oil
4 large onions, finely chopped
1 large daikon, peeled and cut into 1 1/2 inch chunks
4 large carrots, peeled and cut into 1 inch chunks
4 baking potatoes (3 pounds), peeled and cut into 1 inch chunks large chunks
2 cups (12 ounces) chopped napa cabbage kimchi - for garnish
2 T Szechuan peppercorn
1 bottle of red wine
3 qt of meat stock or enough to cover the meat
serves 15 portions
In a bowl, whisk the soy sauce, garlic, ginger, pepper, scallions and sesame oil. Add some salt to the ribs, add the marinate, turn to coat and refrigerate overnight, stirring occasionally.
Lift the short ribs from the marinade, brushing off the solids, and reserve the marinate separately. Sear over moderately high heat until browned on all sides, about 5 minutes.
In a large sauce pan, heat the canola oil, add the onion till brown and add one cup of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes.
Return the ribs and any accumulated juices to the pot. Add the reserved marinade, broth and 6 cups of water and meat stock bring to a boil. Cover and simmer over moderately low heat for 1 hour, skimming occasionally. Uncover and with low flame for 1 hour till the meat is tender, stirring and skimming occasionally.