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Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Boeuf 'Short Rib' Bourguignon

Boeuf 'Short Rib' Bourguignon

A "table for one" does not mean sacrificing the slow-cooked comfort of a homemade meal. My take on the French classic, boeuf bourguignon, is scaled down and simplified x10 to match the more realistic demands of the (lazy) solo chef. As well, I've replaced the usual stew meat with lush, fatty short ribs, which do all the work in flavoring the makeshift "gravy" (no bacon, no flour, no fuss). This solitary treat is a testament to a noble mantra of mine: Eating alone need not be a sad affair. Are you listening? Repeat after me.

1 pound bone-in short ribs
Salt and pepper
Dried chili flakes
Dried herbes de Provence
4 garlic cloves, crushed
1 small onion, sliced
1 cup leftover red wine
1 carrot, chopped
Handful mushrooms
Fresh parsley, chopped, optional

Open a bottle of your favorite red wine and start drinking—alone. Meanwhile, preheat the oven to 325 degrees F. Generously season the short ribs with salt, pepper, dried chili, and herbs. Nestle them into a shallow braiser, along with the garlic, onion, and wine. Cover with a tight lid and roast in the oven for 2 hours. Add the carrot and mushrooms to the pan and cook for another hour. Finish the bottle as you wait by the oven door, clinging desperately for dear life.

Eat with crusty bread.

Fried Shrimp Balls

Fried Shrimp Balls