The posting here is a tribute to the now defunct (and already missed) magazine. Gourmet Unbound organized this tribute in which fans can choose a recipe from a Gourmet issue that was published during the same month, any year.
The interesting thing about this recipe is that the ingredients aren't listed at the top of the recipe, but written into the cooking instructions.
Lists are definitely easier. Other than that, the cooking instructions were pretty straightforward. And delicious.
Sautee onion, carrot, and garlic in 1/4 cup of bacon fat. Tranfer to bowl. Season, dredge in flour, brown the shortribs, add veggies back, some red wine and beef broth. Braise at 300 degrees for two hours. I served them with roasted rosemary potatoes and spinach sauteed with garlic.
Knit Siblings, this will still be a knitting blog, but I hope to post a Gourmet recipe once a month! I'm happy to share recipes, just shoot me a message.
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Oh, that's a great idea! I read about the Goourmet Unbound project on Serious Eats. I've got a few years' worth of issues here, maybe I'll have to join in!
ReplyDeleteYummy.... thanks for the info. Definitely will be visiting the Gourmet Unbound. I love recipes. I recently saw that they are putting a new restaurant in the Butterfield9 space but cant think of the name. Will have to look that up too.
ReplyDeleteChelette
Oh my, that looks DELISH.
ReplyDeleteHaving the ingredients embedded ensures that you read the whole recipe before getting started! It's not a bad strategy to prevent surprises, actually. ;)
ReplyDeleteThat looks delicious... *drool* ^^
ReplyDeleteIt was extremely interesting for me to read the post. Thank author for it. I like such topics and anything that is connected to this matter. I definitely want to read a bit more on that blog soon.
ReplyDeleteJust clicking through "Next Blog" and saw your post here. Ummmmm, your meal looks de-li-cious!
ReplyDeleteI do the same thing. I have a blog called GOT ART? but I throw a recipe or story or whatever I want in from time to time *smiles*. Variety is good!
Braised anything is great, imo.
ReplyDeleteGee, I would come across this post, after having 2 mini-bugers and organic apple, for dinner.
ReplyDeleteI have the Gourmet mag cookbook from 1957––fantastic.