When I think of winter food in particular, Braised Short Ribs almost always come to mind. I find them incredibly comforting, especially when served with whipped potatoes and roasted root vegetables like turnips, parsnips and carrots. This is a filling, yet satisfying dish.
FROM OUR WINE DIRECTOR...
With this dish I especially enjoy a robust wine from the Rhone region of France, like Chateauneuf du Pape.
This recipe is an updated version of my grandmother's original recipe, and a little better. (May she rest in peace).
We start with a very rich chicken stock and then reduce it to concentrate the flavor. It is thickened with a brown roux, which adds a slightly roasted nut flavor. Then, the pot pie mixture of roasted carrots, pearl onions and celery is added. The final step is folding in the roasted chicken meat, just before the puff pastry lid "tops off" the dish for baking.
FROM OUR WINE DIRECTOR...
For a nice pairing, I favor a rich Chardonnay from Sonoma or Napa Valley that will enhance the flavors of the sauce.
CHEF'S NOTES
This traditional British dessert, whose exact origin still remains a mystery, is a delicious combination of a very moist, rich cake, flavored with chopped dates and brown sugar, then served warm with a sticky toffee sauce. Our version is served with sticky butterscotch sauce and whipped cream. This delightful dessert is swiftly becoming one of our guests' favorite choices - a sweet finish to lunch or dinner.