PopUp TakeOut Dec 10/11 Beef Shortribs or Scallops Zoom Cooking Class

Braised Short Ribs in Red Wine

Serves 4

3 1/2 lb short ribs of beef

1 qt stock (we use house-made veal demi-glaze)

4 T  canola, or other plain, oil

-Season shortribs with salt and pepper.  Heat oil in large, shallow pan and sear over high heat to brown on all sides.  Don’t put too many pieces in at once or they will steam instead of brown.  Remove meat, sauté the following in the same pan:

1 onion

1 carrot

1 stick celery

4 cloves garlic

juniper berry, crushed

1 bay leaf

1 branch thyme



-Deglaze with 1 750 ml bottle red wine.  Return beef to pan with the wine.  Slowly simmer over low heat or in a low oven until meat is tender, about 2 hrs.  Remove the vegetable pieces and puree them and add back into sauce.  Finish with red wine reduction to taste and winter vegetables.

To make red wine reduction:

1 750 ml bottle red wine

2 c port

1 c sugar

Winter vegetables: pearl onion, carrot, mushroom, celery, rutabaga

Truffle Vinaigrette

In blender mix:  3 egg yolks (or 3 T mayo to avoid raw egg)

1 T Dijon mustard

And 3 T white vinegar

Let mix and then drizzle in while running machine

1 ½ c truffle oil

½ c olive oil

Juice from a can of truffles

Salt, pepper

Taste for acidity, salt, pepper.  Add chopped up truffle.

Bread Pudding with Brown Butter Sticky Rum Sauce

2 c eggnog

2 c cream

½ c sugar

½ t nutmeg

1 t vanilla

6 eggs

12 oz dry bread in cubes

6 T butter to coat mold or cut on top in small pieces

1/3 c raisins or other dried fruit

-Boil cream & milk, temper in eggs, sugar and flavorings.  Strain through sieve and pour over bread cubes.  Oven 350F.  Pour into 9X13 inch baking pan and top with butter cut in small dice.  Bake until puffed and browned in a bain marie, about 30-40 mins.


1/4 c brown sugar

1/2 c whisky

1 1/2 c heavy cream

1 pinch salt

1 t vanilla

-Boil together and thicken until coats a spoon.

Flourless Chocolate Devastation Cake

1 9 inch cake pan

Heat oven to 325 F

Melt over simmering pan of water (not too hot!):

1 lb. 2 oz good quality bittersweet chocolate

1 + 1/3 sticks unsalted butter

Mix together by hand with a whisk:

10 eggs

1 1/3 c sugar

Combine chocolate mix and egg mix in a large bowl and mix thoroughly, then pour into greased 9 inch pan lined with parchment on bottom.  Bake in a water bath for 25-30 mins, until sides look dry but middle still shiny & jiggly.  Let chill overnight then release with a sharp knife and turn out onto cake plate, remove parchment circle and flip onto serving plate.