Made with beets, cabbage, onions and three meats including a smokey kielbasa sausage, salt pork and a nice shank of beef, a good Russian Borscht is winter comfort food that is as rich in aroma and flavour as it is in colour.

Deep red colour and warm winter roots, borscht is a soup from my eastern bloc roots, many a white shirt has born the mark of my mother's big pot of mid-winter Russian borscht.  When I eat a bowl I laps into my best Russian accent, call myself Natasha and go looking for moose & squirrel.

There is something deeply satisfying about good, hearty peasant food.  They are perhaps my favorite foods in any cuisine; soups, stews, potted pies, casseroles and one pot curries.  They were invented to feed a family as cheaply as possible with ingredients that were the most readily available.

In the winter, long before the advent of refrigeration we relied on the family cellar to keep our food, and at this time of year, in Eastern European countries, that cellar would be filled with roots, tubers, cabbages, plus salted and cured meats.

Combined low and slow in the big cast iron pot over the fire beef would braise, pork would stew, and all the vitamins from those hard, cold beets and cabbages would fill the room, and every belly.  The earthiness of the beets, in a hearty, fortified broth with an added dimension of smokey richness from a link of kielbasa that we just could not resist.  This is a Borscht that would have made Grandma proud.

It's a fine day to eat well.

Russian Borscht Recipe

Prep time: 30 minutes
Cooking time: 21/2 hours
Serves: 6

1 pound slice of meaty bone-in beef shank
1 link of smoked kielbasa, cut into three equal pieces
1/2 pound salt pork, blanched (as per step one)
1 large onion, peeled, chopped
2 cups (half a medium head)cabbage, sliced
4 large beets, peeled, chopped
6 cups chicken stock*
oil for cooking
salt pepper, to taste
sour cream to finish

METHOD

1. Fill small pot with COLD water, place salt pork in immediately, then bring to simmer for about five minutes.  Pour off liquid and rinse meat in COLD running water.   This will remove impurities and salt.
2. In a large, ovenproof pot sear beef shank over medium high heat until well browned then remove and reserve.  Add salt pork and sear well on all sides then remove and reserve.
3. Reduce heat to medium, add onion to pot and sweat lightly.  As onion begins to soften add cabbage and stir well vegetables cook, the whole time scraping the browned bits off the bottom of the pot, cook about three minutes.
4. Add chicken stock* (in this case we were looking for a bright, light broth for this soup, so we used chicken stock it is more traditional to use beef stock) until vegetables are covered and floating, just slightly.  Scrape any remaining suc of the bottom of the pan then add the meats, including sausage, so that everything is submerged in the broth.  Reduce heat, cover, and simmer until meat is tender, about 2 and a half hours.
5. Transfer meats to work surface; trim fat, sinew and bone and discard.  Coarsely chop meats; return to pot cover and chill until cold, at least 4 hours and up to 24 hours.
6. Spoon fat from top of chilled broth and discard. Return to heat, cover, and simmer until entire pot is warm through, about 30 minutes. Season to taste with salt and pepper.

Ladle soup into bowls.  Top with sour cream and get a big spoon.

Avoid wearing white...

Before cooling, before skimming... just pokin' at a big pot of Russian goodness.

How to warm up on a cold winter night, just wrap yourself around a big pot of Texas Style Chili.

Slow braised beef, stewed with beans, tomatoes, peppers, mushrooms and spices.  

Yes, we've added beans, which might rile some Texans, but the biggest difference in a Texas style chili is the meat.  Rather than using ground meat and sauteing, we use a blade roast and slowly braise it until it's pull-apart tender for big, beefy texture and big chili flavour.

I'll be honest, this was a two day chili.  Got off to a late start in the kitchen and (for whatever reason) this chunk of beef must have come from one slow-ass cow, because it took twice as long to cook as the same cut when I kitchen-tested the recipe a week prior.  This resulted in a cascade failure; tears, threats to toss the whole works in the compost and sandwiches for dinner.

As any chef would tell you: "in cuisine there are no problems only solutions."  

The solution here was:  stop the drama and get back in the kitchen and cook it longer.  Sooner or later, when you braise beef, it will fall apart and that's the idea.

The end result was a winner and as a consequence of associated kitchen meltdown, I have a much better idea of timing so you don't have to feed the fam cheese sandwiches.  (Call me crazy, thinking you might not enjoy the 24 hour method.)

So, break out the beans kids, we're making chili.

Texas-Style Chili Recipe

Prep time: 15 minutes
Cooking time: 5- 6 hours (dutch oven) 6-7 hours (slow cooker)

1/4 cup rendered bacon grease or vegetable oil
3 pound blade or chuck roast
4 tablespoons chili powder (divided)
3 tablespoon ground cumin (divided)
2 teaspoons (Mexican) oregano (divided)
2 teaspoons salt (divided)
1 teaspoon freshly ground black pepper
4 to 5 cups beef stock
1 large white onion, chopped
5 cloves garlic, peeled and crushed
1 teaspoon dried crushed chilies (optional)
4 large tomatoes, chopped
2 large sweet (red or yellow) peppers, chopped
12 large mushrooms, sliced
1 (12 oz) can of red kidney beans
1 (12 oz) can of black eyed beans
6 green onions, finely chopped

Finely chopped green onions to finish

Method:

1. Dry meat well with paper towel.  In a small bowl combine 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt to create a dry rub.  Rub spice mix into meat and then allow to stand for about 5 minutes at room temperature.
2. In a large heavy pot (such as a cast iron Dutch oven), heat the fat or oil over medium-high heat.  Add the roast, whole and sear on all sides until no longer pink.  Lower the heat to medium.
3. Add enough beef stock to come up to about one third the way up the sides of the roast.  Preheat oven to 375*.  Bring liquid to a boil on the stove top, scraping all the brown bits off the pot and into the sauce, then cover and place in oven for 3 - 4  hours.  OR... take all those lovely juices and transfer to a slow cooker, on high, for 4 - 6 hours.  This way you can set it in the morning, do your thing (ie: go to work or skiing or run errands) and finish it in the evening and still have the same results.
4. You know the meat is cooked when it's tender when pierced with a knife and can easily pull apart with a fork.  Using two forks pull apart beef into bite sized chunks, it will continue to breakdown as you finish cooking.  *If using slow cooker, at this point transfer to a large pot to finish on the stove top.*
5. Over medium-high heat add the onions, garlic, chilies, and remaining chili powder, and cook, stirring occasionally, until the onions are transparent, 4 to 5 minutes.  Add the remaining cumin, oregano, salt, and pepper, and cook until fragrant, about 1 minute.  Add tomatoes, peppers and mushrooms and cook for about a minute.  Add both cans of beans (un-drained) and about 1 cup of beef stock and deglaze, scraping down the sides of the pot to add all that flavor to the chili.  Stir well, and bring to a low boil.
6. Reduce heat and simmer partially covered, stirring intermittently, about 30 minutes.   Add remaining stock if the chili is too dry/thick.  You're looking to warm the beans through and bring all the flavour to the forefront, without over cooking and breaking down the beans.

Remove from the heat, stir in green onions, season to taste and skim any excess fat from the surface.  Ladle into bowls and garnish with chopped green onions.

Serve with hot cornbread or corn chips and an assortment of chili customization condiments such as sweet mango salsa, hot jalapenos or grated old cheddar, then FEAST.

May there be no tears and tantrums.  Live, love, EAT well.

Slow simmered over low heat to a tender, sweet finish, these short ribs are loosely based on a Korean stew called 'Galbi Jim'.  A shot of coffee adds tannins to breakdown the fibres of the meat and make the sauce rich and dark.  Cooked bone-in, like an Italian 'osso bucco' it gets it’s richness from the marrow of the bone.

I made this in the cocotte, moving from the stove top to the oven and then back to the stove again; cooking for about 21/2 hours.  But you can take this recipe, throw it into the slow cooker set it on high and come back six hours later to perfect ribs.  Pop them on before you head to work, set the timer and you’ll come home to dinner.

Having a slow cooker is like having a cooking fairy.

If you want that same sticky sauce, remove the juices to a saucepan, reduce and give the short ribs a quick broil, coating with sauce two or three times... or not.  They’ll still be tender,  juicy and perfect.

Served with rice and a quick side of stir fried Asian vegetables and fall off the bone tender short ribs and that my darling Gypsies - is dinner.

Korean Inspired Black Coffee Short Ribs Recipe

Prep Time: 20 minutes
Cooking Time: 2 ½ hours (conventional) 6 hours (slow cooker)

Ingredients:

5 tablespoons sugar
6 tablespoons soy sauce
1 tablespoon honey
2 teaspoons rice vinegar
4 cloves garlic, chopped fine
1/2 onion, thinly sliced
1 scallion, chopped
1 tablespoon sesame seeds, crushed or whole
1 tablespoons sesame oil
½ teaspoon Merlin or Five Spice powder
2/3 cup water
Double shot of espresso (or ¼ cup strong coffee)
3 lbs English-cut short ribs (sometimes called thick-cut), rinsed in cold water

Method:

1. Mix all the marinade ingredients (spices and liquids) together.

Conventional:
2. In a large pot over high heat, put in the ribs and pour the braising liquid over them. Mix well, making sure the ribs are coated with sauce and immersed in liquid.
3. When it begins to boil, cover pot with a tight-fitting lid, place in a 300* oven for 2 – 2 1/2 hours, turning midway.
4. Remove ribs, skim off excess fat , reduce sauce at medium-high heat on the stove top until thick and gooey, strain if necessary. Remove from heat, place ribs back in sauce turning to coat. Place lid back on pot and reserve warm until ready to serve.

Slow cooker:
1. Layer ribs in the slow cooker, pour the braising liquid over them adding enough water to cover. Set heat to “high” and allow to cook for 6 hours.
2. Remove ribs, pour liquid remaining into a sauce pan, skim off excess fat, reduce sauce at medium-high heat on the stove top until thick and gooey,strain if necessary. Remove from heat, place ribs back in sauce turning to coat.  Place lid on pot and reserve warm until ready to serve.

Coffee, it's not just for the morning anymore.  

Thursday night and the phone rings, a familiar voice from the past and a local phone number. OH MY GOD, you're in town?! Come on over, I have Boeuf Bourguignon in the oven!  Best impromptu dinner party line ever, and something I’ve never said in my life, before last night.

There was a time when French food was intimidating, a time when a recipe with more than five steps and two hours would have me turn the page, but that was before a semester at ‘Fancy French Cooking School’.  Now a moment or two between the pages of 'Mastering the Art of French Cooking' with Julia Child and a glass of wine to steady the nerves, I’m a braising fool.

‘Fool’ truly is the operative word here. You’re either brave or foolish if you tackle a recipe you’ve never swung at in your life (and never had the pleasure of consuming by-the-way) as a Thursday night surprise for your Honey.  Your French Honey.  Your French-Chef-former-Cordon-Bleu-Instructor-born-and-raised-in-Burgundy-where-his-Grandmother-was-a-Chef-and-this-was-her-signature-dish Honey, Chef B.

Reviewing Julia’s recipe, glass of wine in hand, I learn that Boeuf Bourguignon is beef stew made with red wine, in ten easy steps.  Ha, piece of cake!  I’m part Irish, Russian and Romanian I have stew in my blood.  My people were making stew out of the Romans before the French even thought of adding wine!  Pfffffftttttt.  Bring it. (Bravado compliments of wine.)

"Life itself is the proper binge." ~ Julia Child "I'm in!" ~ Gypsy

I announce my intentions via social media, friends gasp and hold their collective breath. “You’re BRAVE” says Nikoo. “What?! It’s STEW” says I (fortified by wine).  So begins the braising, sautéing and transferring of things in and out of a pot and that pot in and out of the oven, back and forth off the cook top.  In general the French complicate a great many things, can’t argue with the results though.

Flash forward three hours.

Friends, Tom & Cindy arrive and more wine flows.  In town to secure visas for their annual buying trip to the Far East, Tom McCai and Cindy Wilson operate one of Nova Scotia’s little treasures:  Far-Fetched Antiques & Art Gallery in Annapolis Royal.  Antiques, furnishings, art, collectables, anything that tickles their fancy, or is sufficiently shiny (read: jewellery); they truly are Gypsy kin (and responsible fore some of my favorite, HEAVY pieces).  Magnus, the bulldog, dances with delight to see familiar faces as I finish mushrooms in butter.

Tales are told, gossip is exchanged and merriment is made until (finally) dinner is served.  We dine fashionably late.  Chef B is home with a sick little girl and so his dinner is delivered to his door (surprise!) and I am back to my guests.

Tom & Cindy: “We should recommend this place on Trip Advisor!”

Ummm... OK, just make sure you get the apartment number right, my neighbor really IS a mad scientist.

Chef B’s adjudication (via facebook): "So, my Coco decides to surprise me with Boeuf Bourguignon (for those of you who do not know, I'm from burgundy), almost on the same day, two years after the passing of my Grandmother (which to my eyes will always be the Queen of Beef Bourguignon), and I must say that if Coco is simply willing to adjust a few things, and who can blame her, it probably was her first attempt, we just might have two Queens.  All that to say, very good My Coco. Thank you !!"

He had been a bit blue of late, thought a taste of home might lift his spirits. (SUCCESS.) I gather there are notes, wonder how much his Grandmother's recipe will differ from Julia's.  (Do you get notes on dinner at your house?!) Julia's recipe is widely published, and linked above, her method is clear and concise.  I was out of pearl onions, I'm sure that will be reviewed in my forthcoming notes from my Technical Adviser.  Note from the Gypsy Kitchen: Don’t be intimated by French food, dive in and have fun.  The best food is simple food (in ten easy steps) it’s JUST STEW.

Next up: Conquering Cassoulet.  What?  It's BEANS, sheesh.  (Note to self: buy wine.)

Even (badly) turned the potatoes. Now THAT is love...

It’s comfort food season, a chilly day found me in the kitchen whipping-up a batch of spaghetti & meatballs, singing “On Top of Spaghetti” and pondering the nature of the sobriety of those writing children’s songs.

Think about it; you loose your meatball after someone sneezes on it, it rolls across the floor, all the way outside, under a shrub, where it becomes “mush” (one must assume this would take days), you then taste it (ewwwwwh!) , and then it grows into a tree?

OooooooKaaaaaaay, I’ll have a case of wherever they’re drinkin’!  Now... let’s a-make-a some nice a-spicy meat-a-balls and a-nice-a tomato sauce.

Using a combination of medium ground beef and lean ground pork, you get light tasting but moist meatballs.  I bake meatballs on a cooling rack over a cookie sheet so any excess fat drains off.  This leaves them crisp on the outside but tender on the inside and there’s no messy splatter to clean up on the stove top.

 Tomato sauce is quick and easy, costs pennies to make and keeps for days in the fridge, why buy it in a jar?

The secret to a truly great tomato sauce, is simplicity.  I know at least six versions: thick & chunky, sweet, spicy, tart, smooth and smokey.  This is a personal favourite, taught to me in one of my favourite Nona Kitchens, bright and fresh, slightly chunky and a hit with kids (while singing “On Top of Spaghetti”).

Sauce tip: always start with onion, let that sweat a minute or two then add garlic, that will give the pan enough moisture so your garlic doesn’t burn.  Bring together the main ingredients (onion, garlic & tomato) and bring that to a low boil.  Remove from heat, stir in fresh herbs, let stand until ready to serve.  Heat until just about to bubble and serve.   This keeps the herbs fresh and green and the sauce bright and perky.

Speaking of perky; if you’d like to write children’s songs, here’s some wine pairing ideas for your spaghetti:

Such an easy pairing, really any full bodied dry to semi-dry red would do; chianti, merlot, cabernet or shiraz all work.  Personally, I like a decent pinot noir with anything Italian. Pinot being my favorite grape, frankly I like it with anything... including toast.

Let’s try something different shall we?  How about a Lambrusco.  In its dry or sweeter versions, Labrusco’s berry note is often favored by wine newbie’s.  Its bright acidity pairs well with fatty foods; anything containing mayo (ie: potato salad) or grilled meats.  The touch of fat in these little meatballs (plus cheese) could make a Lambusco a fun option as a table wine.

Remember kids, when you eat spaghetti (all covered with cheese), cover your meatball whenever you sneeze.

Spicy Meatballs - Recipe

Prep time: 10 minutes
Cooking time 20 - 30 minutes
Makes: (approximately)24 11/2" meatballs

Ingredients:

1 pound medium ground beef
1 pound ground pork
½ medium onion – diced
1 medium tomato – deseeded, diced
1 clove of garlic – diced
1 egg
1 tablespoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon dried basil
1 teaspoon thyme
½ a teaspoon hot chilli flakes (*if you want them un-spicy, omit *)
¾ cup of breadcrumbs
salt & pepper to taste

Preheat oven to 375*

Method:

1. In a large bowl combine and season meat with salt, pepper, chilli flakes and herbs.  Add tomato, onion and garlic and mix well.
2. In a small bowl combine egg and Dijon.  Wisk lightly.  Add to meat mixture.  Turn lightly to moisten.
3. Add breadcrumbs, mix well.  Meat should be reasonably dry and easy to mould. 
4. Spray cookie sheet and rack with non-stick spray, place rack on cookie sheet.  Roll meatballs (of desired size) between the palms of your hands and place on rack.
5. Place in 375* oven for 20 – 30 minutes until golden brown.  

Allow to cool slightly, serve on top of spaghetti, all covered with cheese.

Tomato Sauce - Recipe

Prep time: 5 minutes
Cooking time: 15 minutes

Ingredients:

½ medium onion – diced
1 clove of garlic – diced
1 large (28oz) can whole tomatoes
1 (6oz) can of tomato paste
1 tablespoon fresh basil, chopped fine
1 tablespoon fresh thyme, chopped fine
½ tablespoon fresh oregano, chopped fine
½ teaspoon sugar
2 tablespoons olive oil
salt & pepper to taste

Method:

1. In a medium sauce pan over medium heat, add olive oil, then onions.  Allow onions to sweat for about two minutes until beginning to become transparent around the edges.  Add garlic, stirring constantly, about two minutes.
2. Add whole tomatoes, tomato paste and sugar, stir stir to blend.  Bring to a boil.  Remove immediately from heat.  Add fresh herbs, mix.

At this point this sauce can be served or it stand at room temperature for up to three hours or refrigerated for later.  To serve, bring to just below a boil to heat through.  Serve steaming.

Buon appetito.

Housebound for weeks, up to the eyeballs with stuff that interrupts the merriment of dancing about tasting stuff.  I'm still a kid in the candy story in the national capital region.  I remain a resident-tourist; each new day, every new street and borough is a "gollll-ly, lookie what I found" experience.

"Want to stop for lunch?" asks my guy, out of the blue.
"Oh boy.  Could we?"  *looks around* "Where are we?"
*laughs, shakes head* "Westborough."
"OK, OH BOY." walks down street, climbs stairs behind man paying for lunch, sees sign on the door and shrieks "It's the Wellington!"
"Yea, I know it's on your list..."
"Yes it IS.  OH BOY."

This is, I fear, the way most conversations go with us.  Me with the enthusiasm of a four-year old on a sugar high, him urging me to use my 'inside voice'.

The Wellington Gastropub has been on my list for a number of reasons a) I love a good pub and b) I love a good pub with food that is something beyond your standard burgers/chicken wings fare.

It's easy to be comfortable and casual...

'The Wellie' (as it is known by those who love it) has a reputation for superlative food in an upscale pub atmosphere.   A broad selection of artisan brews, a solid wine list and specialty sodas, fresh brewed ice tea and lemon aid for those not imbibing; which (at this point) includes me.

I've heard mixed reviews on Wellington Gastro; most declare it the best thing since co-co puffs, while others believe it has an identity crisis; "am I a pub or am I a bistro?"  Why would the two be mutually exclusive?   Why not be both?   This calls for Gypsy investigation.

The day's menu, dieing to try the Black River 8 year cheddar.

Up the long staircase you pass a backboard list of tasty hop oriented beverages of all colours and varietals.  The ambiance is retro-hip with a clean finish.  The open beam ceiling, the funky sideboards housing service stations that were once employed in home kitchens, adorable chachka and a collection of vinyl behind the counter made me feel welcome in a big, bright, comfortably furnished room.

I am particularly fond of good chairs, a must in any pub.  The Wellington has great chairs,  I could spend considerable time in those chairs.

The menu is short and concise, changing daily to reflect the mood of the kitchen and seasonal produce; keeping the food fresh and interesting.  Hats off to fine, attentive service.  I believe three people waited on us throughout that meal, all smiling, informed and fast.

The Grilled Ribeye Sarnie (above) with chili and lime mayo, coleslaw and your choice of soup or salad was a big hit with my lunch date, Chef B.  He is a surprisingly picky eater, who is not a fan of coleslaw but he genuinely enjoyed the sandwich, finding it 'balanced and tasty" and the ribeye he sited as "grilled perfection".

The Pan Seared Fish Cake with Summer Squash, Leeks and Pea Shoots in a Tomato Curry Broth (below) did not fare as well with me.  Not that it was 'bad' by any stretch of the imagination; it was simply bland.  I found myself underwhelmed.

The broth had little flavor - how do you add curry and make something so flat?   I asked for salt, it is rare that I ask for salt.  Not an item I would order again.  That said; it was perfectly prepared.  The vegetables were slightly toothy, the salmon cake was crisp and the plate looked beautiful.

This is an opinion I shared with (one of) the attentive staff who (surprisingly) comped the dish.  I say surprisingly because I didn't send it back,  in fact I ate the whole thing then offered my thoughts (seeing as he asked) on my meal.

How an establishment handles criticism can truly set it apart.  Commitment to quality and customer satisfaction says to me: "the Wellington Gastropub values it's clients".  (They had me at retro vinyl.)

My companion is now encouraging me to voice all opinions, siting me as a  'cheap date', the menu can be a bit spendy I'll give him that.  (Wait till I get my drinking legs back Honey, save now.)

Things I like:  The Wellington has charm, and a certain 'quirk' - in that I find its identity.  Customers appreciate it for its delightful differences.  The draft beer taster looks like fun, a great way to test a new brew or four, and the wine list is robust.  I look forward to a night of 'sampling' followed by a cab ride.

Things I love:  The Wellington's tight menu and solid service.

I'll be back.  I heard there's ice cream.  OH BOY, can't wait.  I'll try to use my inside voice.

The Wellington Gastropub
1325 Wellington Street West
Ottawa, ON K1Y 3B6
RESERVATIONS: 613.729.1315
http://www.thewellingtongastropub.com/

Blood Orange Soda from the Dry Soda Company. Pop for big kids. Under sweet, light, fresh flavour and a fragrant nose. The prefect liquid on a hot summer afternoon, unless you consult my companion who insisted on drinking beer.

This isn't a complicated dish.  Quite the opposite.

It's simple, hardworking food. Just a little somethin' I learned from Mom.

Beef short ribs are perhaps one of the most underrated cuts of meat. At first glace they're short, fatty, bone-in chunks of beef.  Handle them wrong and you have greasy, tough, chewy chunks of beef.  Treat them with a little respect and a bit of  love, and you have rich, flavorful, tender fall-off-the-bone, beefy goodness.

In the winter months this was a dish that made a frequent appearance in my Mother's kitchen. She would fill her big dutch oven to the brim, slow braising the ribs and vegetables, turning on occasion, the steam rising and setting off the smoke alarm.  The whole house would fill with the rich aroma of something truly wonderful and the dogs would walk through the kitchen, noses high in the air, breathing deeply.

Using only root vegetables, a bit of oil, dash of herbs, salt & pepper and a few humble short ribs, she created a mountain of food.

It was years later that I realized how far my Mother extended the family budget by using the least expensive cuts of meat, buying bulk in-season, cold storing things like cabbage and potatoes, canning jars and jars of peaches & tomatoes, taking advantage of every discount and still turning out amazing meals that never lacked in flavour or quality.

I learned a great deal in my Mother's kitchen.

The value of meat that was well marbled, because that fat is where the flavour is.  How to handle a tough cut with low heat and some extra time.  How to scrub root vegetables well and, unless the skin was in some way unsightly, to leave it largely intact on things like potatoes & carrots because so much of the nutrient value lies in that 1/4 inch just below the skin.

But most of all I learned the value of a dollar.  I tell you, I can strech a penny so far I could knit a sweater made of copper wire.

In fact, many of the recipes that we feature on Food Gypsy have humble beginnings; inexpensive cuts of meat, easy to find ingredients, simple techniques.  Done well and handled with grace they turn the heads of even those with the most discerning palate.

As the cold of winter lifts, and the last of the larder is emptied before green things begin popping out of the ground --- this is my take on Mom's classic and a prime example of that farmhouse thrift.

I picked up two packages of (smaller) short ribs (on sale) for under $5, added four medium potatoes, five carrots, two onions, seasoning, a half cup of beef stock and some olive oil - all in, this meal (four servings), cost about $8.20 to produce.

I even used the snazzy 'rainbow carrots' - just for fun.  Mom would be so proud.

I hesitate to list this under recipes as it is essentially a list of ingredients and nothing more under method than "place in 300*F oven, remove from oven, place back in oven, remove from oven"... with the possible exception of the addition the beef stock.

It's just that simple. Just set the timer, a couple of minor adjustments and 90 minutes later call the kids for dinner.  The ultimate multi-tasking meal.

Go do something fun.  Let dinner cook in its own wonderful juices.

The wine & mustard, both from France. He didn't use the mustard... he didn't dare.

The ribs braise themselves.  The vegetables likewise, and with a little au jus and a bit of time you have a pot full of flavour and aroma.  This was a meal from home that I made for the French Chef in my life and it was perhaps the deepest home run yet.

Right.  Out.  Of.  The. Park.

This is a man that has spent his entire career creating and re-creating menus in some very fine kitchens but it is the simplest of foods that win him over.

When he is silent at the table it could mean one of two things... he is considering how to critique without crushing my delicate soul (assuming one wants to get laid at some point, one never crushes one's woman over the meal she has so kindly prepared for you) or he's having a moment.  I steeled myself for the former but was thrilled to find it was the latter.

"I simply would not change a THING.  This is perfect.  Simple.  Tasty.  Perfectly prepared -- the most common mistake most people make with a meal like this is that they overcook the vegetables and then they begin to breakdown." He smiles. "When people ask me what kind of food I like and I say 'simple food' this is what I'm talking about... it's... just..."

"Honest?" It's the only word that truly fits, it's not pretending to be anything other than what it is...  braised short ribs.

He looks up "yes, honest is the perfect word." There is a long pause as he contemplates life and short ribs until the final announcement... "I'm having more!"

I love it when he dances in the kitchen, particularly when I'm the one doing the cooking.

(Just for the record, not every attempt is a home run with Chef B. When I miss the mark, I am given notes and off I go back into the kitchen.  My adaptation of my Grandmother's Hot Fudge Cakes is one example (now on the fifth test run) along with my Caribbean Gypsy Ribs (moving into round three.)  I hope to get passing grade soon.  Only the best for my Foodie Gypsies.)

His contribution to the table was a rummage in the closet/wine rack... this required moving two sets of golf clubs, the vacuum cleaner and a couple of boxes (amid some rather colourful French) to produce a bottle that required dusting -- Henri Montagny Pommard Les Poisots, France.  A ripe, fruity Pinot Noir, the noble red grape of Burgundy, with a slight acidity but enough of a back end to pair well with a robust meal.

You can take the boy out of Burgundy... but you cannot take the Burgundy out of the boy.  Well chosen.  Such a fine grape for such a humble meal.

Just honest, good food.  Nothin' fancy.  Thanks Mom.

Braised Short Ribs a la Gypsy - Recipe

Ease of Preparation: Easy
Time: 90 minutes
Serves: 4

Ingredients:

• 3 Pounds Short Ribs, bone in
• 4 Medium potatoes, quartered
• 4 Carrots, cut into two bite pieces
• 2 Onions, quartered
• 4 Cloves of garlic, whole, crushed
• 1/2 - 1 Cup of beef stock
• 1/4 Cup olive oil
• 1 Teaspoon dried thyme
• 3 Bay leaves
• Salt & pepper to taste

Preheat oven to 300*F

Method:

1.  In large oven proof pot, place short ribs one layer deep, drizzle with 2 tablespoons of oil, sprinkle with 1/2 teaspoon of thyme and season with salt & pepper.  Gently toss to coat.  Place, covered in 300*F oven for approximately 30 minutes, until fat is rendered from the meat and the meat is shrinking off the bone slightly.
2. While short ribs cook, prep vegetables in a large bowl with garlic.  Drizzle with 2 tablespoons of oil, sprinkle with 1/2 teaspoon of thyme, add bay leaves and season with salt & pepper.  Gently toss to coat, and set aside.
3. Remove short ribs from oven, remove short ribs from pot, placing in large bowl and reserve.  Using a spoon or ladle gently remove excess fat from the drippings in the bottom of the pot.  Add beef stock to juices (the amount will vary depending on the amount of natural juices you have, and how salty it might be), place pot over medium heat and reduce if needed.  Taste.  Season as needed.
4. Add seasoned vegetables to stock, cover and place back in oven for 30 - 40 minutes, until vegetables are just cooked and still firm.  Remove from oven.
5. Add short ribs to the top of the vegetables, one layer deep and return to the oven for 20 minutes.   Remove from oven. Let rest, without heat - uncovered - for 10 minutes.

Serve with lightly toasted sourdough bread, a hearty bottle of red and a drizzle of that beautiful short rib, vegetable infused juice in the bottom of the pot.  It's too good to waste.

Honestly.