Since creating Shady Morels, my approach was always to spare you my personal life story as much as possible, and focus on what really matters — the food. Now is no time to deviate, so I won’t go into details regarding the lengthy period of […]
All posts filed under: Beef
Porcini Crusted Beef Tenderloin with Red Wine Reduction and Celeriac Puree
Returning to the Pacific Northwest yesterday from a three week surfing and fish taco eating getaway to sunny Sayulita, Mexico; I’m back with a post containing some very wintery food. The eating experiences I enjoyed in Sayulita will definitely inspire some future posts once ingredients […]
Rib Eye Steak with Porcini Sherry Sauce and Blue Cheese
This is my formula for steak, and I almost never deviate from it: Seasoning: Nothing more than a liberal amount of salt and pepper Cook: Sear and baste with butter, thyme, garlic. Finish in the oven. Rest. Sauce: Pan reduction sauce with wine or spirits, […]
Beef Short Rib Ravioli with Tarragon Beurre Blanc
I’m not going to try and pull the wool over your eyes, this recipe is a lot of work. If you lose a little steam along the way, the braised short ribs served with a little bit of polenta would be a fine meal in […]
Beef Cheek Ragu with Pappardelle
Ragu is simply meat braised with tomato, mirepoix, wine, and stock. It’s a beautiful thing on its own, but it turns magical when elevated with lemon, parmesan, and arugula and served with fresh pappardelle pasta. Pappardelle noodles are thick and broad, you can even use lasagna sheets cut up […]
Simple Sous Vide Beef Shank
Originally, I imagined that any cheap cut of meat cooked with the sous vide method would emerge tender and juicy after many hours. This is simply not true. I have learned that sous vide cooked meat can emerge tender, flavourful, and even medium rare but bizarrely enough […]
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