Napa Rose at Home

Monday, 15 May 2006 | Cooking, Family, Food

blackberry_cabernet_short_rib.jpg

I decided to put my recent Napa Rose Cooking School skills to work over Mother's Day weekend. I wanted to cook a special meal just for Toni to show how much I appreciate what a wonderful step mom she is to Erin.

I bought all the groceries I needed on my lunch break Friday. I was determined to make the best rendition of Blackberry Cabernet Braised Prime Beef Short Rib with a Farm House Potato Salad possible. The ingredients were all perfect, but the short ribs I bought from Jensens market were technically not prime, but a USDA Choice variety which was excellent all the same.

On Friday evening, I prepared the short rib portion of the recipe, searing the ribs and braising them for 3 hours in a blackberry, Cabernet Sauvignon wine, vegetable and veal demi-glace sauce. Late that night, I chilled them so they would be ready to reheat for Saturday dinner.

On Saturday, I just had to make the potato salad and reheat the ribs and sauce to accompany them. Everything turned out beautifully, just as I had hoped. The dish tasted just like I remembered it at Napa Rose and Toni loved it. I plated and garnished it like they had shown us at the restaurant. The nice thing is, there is enough left over to have it again for dinner on Monday night!

The picture above is the dish as it was presented to me at Napa Rose. My rendition looked almost identical down to the fresh blackberry garnish, but unfortunately I didn't take a picture of it. You'll have to trust me that it was appealing to the eye and palate.

This was the 2nd dish I've made at home from Napa Rose. The 1st was the Portabello Mushroom Cappuccino with Brandy Thyme Foam. I made that for Toni and Erin on the eve of the Napa Rose Cooking School.


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