Braised Beef

Recipe from the creative and never dull Anne Burell. I halved the recipe, call it experimental. I couldn't get a good picture, hope this will do.



Step 1: Brown the ribs on both sides and remove from pan, drain fat.


Step 2: Slice carrots, celery, onion and garlic and run through food processor to create a coarse mixture

Steps 3 and 4: Sautee vegetable mixture in olive oil and add tomato paste, stir and let cook 4-5 minutes (don't forget to add salt).

Step 5: Add wine, reduce

Step 6: Return ribs to pot, add water to cover, add bay leaf and thyme (fresh is best if you have it). Cover well and let sit in 375F oven for a couple of hours.

Cauliflower Curry Soup

This quick and easy recipe is from Kosher Cuisine by Helen Nash. The book was published in the early 80's so some of the recipes are outdated, but this caught my eye because of its efficiency. The result is light but satisfying as a first course and who can resist that curry flavor?

Ingredients (Makes 8 servings)

2 3/4 lbs cauliflower
6 1/2 Cups light chicken stock
3/4 to 1 tbsp curry powder
White pepper
Salt

Separate cauliflower into florets, soak and rinse. Combine cauliflower with 5 1/2 cups stock, bring to a boil then simmer until tender. Blend the mixture, add spices and keep adding the rest of the stock to reach the desired consistency.

For a smaller soup I used one head cauliflower and about 4 cups of water (instead of stock).