Tuscan-Style Spareribs with Balsamic Glaze

I forgot the balsamic glaze and it was still amazing.  I will remember next time!

 

From: http://www.foodandwine.com/recipes/tuscan-style-spareribs-with-balsamic-glaze

2 tablespoons extra-virgin olive oil
2 tablespoons chopped rosemary leaves
1  tablespoons kosher salt
1 1/2 tablespoons fennel seeds
2 teaspoons freshly ground black pepper
2 teaspoons chopped sage
2 teaspoons chopped thyme
2 teaspoons sweet paprika
1 teaspoon crushed red pepper
1 teaspoon ground coriander
1/2 teaspoon ground allspice
6 pounds pork spareribs
3 tablespoons balsamic vinegar, preferably one aged for at least 5 years

1. In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
2. Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
3. Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.

Fruit Salad

I made this for a brunch today and very well received.  Love the orange/vanilla flavor!

 

Ingredients

• 1 cup Sugar
• 1 cup Water
• Juice Of 1 Orange
• Zest Of 1 Orange
• 2 whole Vanilla Beans, Caviar Scraped Out (or 2 Teaspoons Vanilla Extract)
• 4 pints Strawberries, Hulled And Halved
• 2 pints Blueberries
• 2 cups Red Grapes, Halved
• 2 cups Green Grapes, Havled
• Mint Leaves

Preparation Instructions

Place the sugar, water, orange juice and orange zest into a small saucepan and stir to combine. Bring to a boil, then turn the heat to low and simmer for 15-20 to thicken slightly. Set aside to cool, then store in the fridge until cold.
Mix together all the fruit in a large bowl and pour the syrup over the top, tossing gently. Garnish with mint leaves and serve.

The Best Chocolate Chip Cookies

Jeff found this on the Serious Eats Blog and loves them.   Worth the extra work.

 

The Best Chocolate Chip Cookies

Yield:	Makes about 28 cookies
Active time:	30 minutes
Total time:	1 day
Special equipment:	baking sheet, whisk, rubber spatula, 1 ounce ice cream scoop
This recipe appears in:	The Food Lab: The Science of the Best Chocolate Chip Cookies
Rated:

Ingredients

• 8 ounces (2 sticks) unsalted butter
• 1 standard ice cube (about 2 tablespoons frozen water)
• 10 ounces (about 2 cups) all-purpose flour
• 3/4 teaspoon baking soda
• 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon table salt
• 5 ounces (about 3/4 cup) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 5 ounces (about 1/2 tightly packed cup plus 2 tablespoons) dark brown sugar
• 8 ounces semi-sweet chocolate, roughly chopped with a knife into 1/2- to 1/4-inch chunks
• Coarse sea salt for ganish

Procedures

1. Melt butter in a medium saucepan over medium-high heat. Cook, gently swirling pan constantly, until particles begin to turn golden brown and butter smells nutty, about 5 minutes. Remove from heat and continue swirling the pan until the butter is a rich brown, about 15 seconds longer. Transfer to a medium bowl, whisk in ice cube, transfer to refrigerator, and allow to cool completely, about 20 minutes, whisking occasionally. (Alternatively, whisk over an ice bath to hasten process).
   
2. Meanwhile, whisk together flour, baking soda, and salt in a large bowl. Place granulated sugar, eggs, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high speed until mixture is pale brownish-yellow and falls off the whisk in thick ribbons when lifted, about 5 minutes.
   
3. Fit paddle attachment onto mixer. When brown butter mixture has cooled (it should be just starting to turn opaque again and firm around the edges), Add brown sugar and cooled brown butter to egg mixture in stand mixer. Mix on medium speed to combine, about 15 seconds. Add flour mixture and mix on low speed until just barely combined but some dry flour still remains, about 15 seconds. Add chocolate and mix on low until dough comes together, about 15 seconds longer. Transfer to an airtight container and refrigerate dough at least overnight and up to three days.
   
4. When ready to bake, adjust oven racks to upper and lower middle positions and preheat oven to 325°F. Using a 1-ounce ice cream scoop or a spoon, place scoops of cookie dough onto a non-stick or parchment-lined baking sheet. Each ball should measure approximately 3 tablespoons in volume and you should be able to fit 6 to 8 balls on each sheet. Transfer to oven and bake until golden brown around edges but still soft, 13 to 16 minutes, rotating pans back to front and top and bottom half way through baking.
   
5. Remove baking sheets from oven. While cookies are still hot, sprinkle very lightly with coarse salt and gently press it down to embed. Let cool for 2 minutes, then transfer cookies to a wire rack to cool completely.
   
6. Repeat steps 3 and 4 for remaining cookie dough. Allow cookies to cool completely before storing in an airtight container, plastic bag, or cookie jar at room temperature for up to 5 days.