When I get the cooking bug, it's pretty inconvenient with the working and the studying and the exercise... ok, mostly the working and the studying, but I digress. I have a handful of "low and slow" recipes - ones that take a little prep and then a lot of cooking time. I went back to chicken and dumplings a few weeks back, and though that recipe ended up being a PITA, it got me back into the mood to cook.
And so, it was decided that we'd have short ribs for dinner. These short ribs, in fact. I've made them at least 5 or 6 times now, which is enough to know the ingredients by heart. It helps that this is a "Five Ingredient Fix" recipe! The only change I really make is throwing in a bag of baby carrots to the pot before putting it in the oven. There's something awesome about "drunken carrots" with beef. Trust me. Oh...and really, the jus is sort of a lost cause. Sometimes Scott tries it, but most times we're happy to go without. I think the last time we cooled it, skimmed the fat, and then used the remaining liquid for couscous or something similar a few days later.
I wasn't in the mood to have brown rice or noodles with tonight's meal, and really wanted crusty bread. We spent too much on groceries this week (pro tip: only buy short ribs when they are on sale. even the $5 bottle of wine couldn't save me) and I frankly didn't feel like going back to the store, so no baguette.
Who needs a baguette? I can make bread. And really, the ingredients are basically yeast and flour. I have those in the house! So instead of regular bread, I'm trying out a new recipe for pretzel rolls. My dough is currently on its first rise, and I have it timed pretty closely to the time the meat comes out of the oven. Hopefully that means I'll be having a short rib sandwich on pretzel bread with a little deli mustard in a little over an hour.