Thursday, September 24, 2009

braised short ribs with dijon mustard

I'm surprising myself with how into the Fall I am already but with all this talk about slow-cooked recipes and comfort food, I can't help but get excited. A cooled down kitchen warmed right back up, filled with the aromas of red wine, woodsy herbs, and braising meat. This recipe for braised short ribs with dijon mustard from the new Gourmet Today cookbook, edited by Ruth Reichl, sounds absolutely heavenly. Served on top of a bowl of steaming buttered and herbed egg noodles, I cannot wait to try this out for my first Sunday Night Dinner this Fall.

And with that, I'm off to participate in a Fire Drill Exercise. Where am I?

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