2024

short rib ragu

Serves 4

2 pounds bone-in beef short ribs
1 teaspoon salt
½ teaspoon whole white peppercorns, ground
1 tablespoon oil
½ cup small-diced carrot
½ cup small-diced onion
½ cup fine-diced celery
2 fluid ounces dry red wine
16 fluid ounces pureed San Marzano tomatoes
2 bay leaves
1 sprig thyme
1 sprig rosemary
4 cloves garlic, pressed or pasted
2 cups beef stock, additional as needed
Freshly grated Parmesan and chopped parsley, for garnish

Season the short ribs with salt and pepper. Preheat oil in a cast-iron Dutch oven or heavy bottomed pot over moderately high heat. Sear the short ribs on all sides, then remove from the pot and set aside to be reintroduced later.

Reduce to moderate heat, then add the carrot, onion, and celery to the pot. Stirring occasionally, sauté until slightly golden brown and the onions are translucent. Deglaze the pot with red wine and simmer until almost dry.

TABLE SERVICE.
Ragu tastes great on its own, served over polenta, or with pappardelle and penne pastas.

Add the tomato puree, bay leaves, thyme, rosemary, and garlic. Simmer for an additional 5 minutes to darken and reduce slightly. Stir in the beef stock, bring to a simmer, and submerge the seared short ribs in the sauce. Cover with a lid and simmer for 4 hours. Add additional stock as needed to maintain moisture while braising and prevent scorching. Serve warm over polenta. Garnish with parsley and Parmesan as desired.

RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM

cheesy polenta

Serves 4

3 cups vegetable or chicken stock, additional as needed
1 cup polenta grains
1 teaspoon salt
2 tablespoons butter, additional for garnish
1 cup finely grated cheese, additional for garnish
Fresh chopped parsley, for garnish

In a saucepan, bring the stock to a simmer over moderate heat. Add the polenta grains, season with salt, and simmer until liquid is fully absorbed (approximately 5 minutes), stirring occasionally to prevent scorching. Reduce to low heat and stir in the butter and cheese. Cook until the cheese blends fully. If too thick in consistency, adjust by adding more stock. Serve warm topped with parsley, butter, and Parmesan garnish as desired.

RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM

bourbon arnold palmer

Serves 1

Ice, as needed
3 fluid ounces unsweetened black tea
3 fluid ounces lemonade
1 fluid ounce bourbon
Lemon slices, for garnish

Fill a glass half full of ice. Pour the tea over the ice, followed by lemonade and bourbon. Give it a quick stir, garnish with lemon, and serve chilled.

RECIPE AND PHOTOGRAPH BY KRISTEL MATOUSEK
WWW.PHOTORICALFOOD.COM