Roasted Garlic and Bean Dip

Roasted Garlic and Bean Dip

1 head garlic
2 Tbs olive oil
1/2 tsp olive oil
1 medium cooking onion, diced
1 Tbs finely chopped fresh sage
2 cups cooked white beans
1/2 tsp balsamic vinegar
1 tsp salt
1/2 tsp freshly cracked pepper

To roast garlic, remove papery outer layer of skin and trim a small
portion off the top of the head to expose cloves. Place on a square
of aluminum foil. Drizzle with 1/2 teaspoon of olive oil. Seal
package and place in a 400ºF oven for 40 minutes. Remove from oven
and let cool.

While garlic is roasting, heat the remaining olive oil in a
nonstick skillet over medium heat. Cook the onion and sage together
until the onions are soft. Set aside.

In a food processor combine the onion mixture, beans, vinegar, salt
and pepper. Squeeze roasted garlic from each clove and add to the
mixture. Process until smooth. (If necessary, add water to create a
smooth mixture.)

Serve warm or at room temperature with grilled bread and vegetables.

Braised Beef Short Ribs

Braised Beef Short Ribs6 (14-ounce) beef short ribs
Salt and black pepper
1/2 cup oil
2 onions, roughly chopped
2 carrots, roughly chopped
1 stalk celery, roughly chopped
1 head garlic, whole cloves peeled
2 tablespoons tomato paste
1 tablespoon flour
2 cups dry red wine
2 sprigs thyme
2 bay leaves
1 sprig rosemary
6 cups beef broth, divided
2 tablespoons butter
12 cups assorted mushrooms, cleaned but left whole
1 cup heavy cream

Heat oven to 325 degrees. Season  lightly with salt
and pepper. Heat a Dutch oven over high heat until hot. Add
vegetable oil and sear the short ribs on all sides. Remove the
short ribs and set aside on a plate.

Add the onion, carrot, celery and garlic to the Dutch oven and
cook, stirring frequently, until the vegetables are caramelized, 10
to 12 minutes. Reduce the heat to medium and skim any excess fat
from the top.

Stir in the tomato paste, then stir in the flour. Add dry red wine,
thyme, bay leaves, rosemary, the seared short ribs and enough beef
broth to cover the meat (add water if necessary), then bring to a
boil, skimming any fat off the top of the liquid as it cooks.

Cover the Dutch oven and place in the oven until the meat is
tender, about 2 1/2 hours, checking every 20 to 30 minutes to skim
excess fat off the top. Add additional broth or water as necessary
to keep the meat submerged in cooking liquid.

Meanwhile, heat a sauté pan over high heat and add the butter. When
the butter is melted, add the mushrooms. Cook until the mushrooms
are caramelized, stirring frequently, and season lightly with salt
and pepper. Remove from heat.

When the meat is fully cooked, carefully remove it and set aside on
top of the mushrooms.

On the stove top, bring the braising liquid back to a boil,
removing excess fat as necessary. Reduce the braising liquid to
about 4 cups, then strain. Place the liquid back into the Dutch
oven and add the cream. Season to taste and simmer over low heat
until the sauce thickens to a creamy consistency, about 15 minutes.
Gently stir in the meat and mushrooms before serving.

Serves 6