Mushroom Soup

Serves 4

Ingredients:

6 Tbsp butter
2 Tbsp olive oil
1 lb assorted wild mushrooms
1 onion, coursely chopped
1 leek, coursely chopped
1-2 cloves garlic, minced
1/2 tsp dried thyme
1/2 cup dried porcini mushrooms (the best you can find), ground into powder
fresh parsley sprig
2 oz dry sherry
4 cups chicken stock
1/2 cup cream (optional)

Method:
In a medium saucepan or dutch oven, melt butter with olive oil over medium-high heat. Add chopped mushrooms and saute until they begin to brown and release their moisture. Once the moisture begins to come out, salt lightly with sea salt. Continue to cook until all of the liquid has evaporated. Stir in the onions, garlic, leek, thyme and dried porcini powder. Saute mixture until onions begin to soften and turn opaque. Stir in sherry and deglaze pan. Stir in chicken stock and parsley sprig and bring to a boil. Reduce to simmer for about an hour.

After an hour, remove parsley and discard. Let soup cool slightly and puree until desired consistancy is achieved. Stir in cream (if using) and season with salt and pepper.

Simmer soup (if needed) to develop flavor. Serve hot with a drizzle of white truffle oil or aged balsamic vinager.

Root Beer Braised Beef Short Ribs

Root Beer Braised Beef Short Ribs – a delicious version of the classic beef stew

3 lb beef short ribs
Canola oil
Salt and pepper
2 medium red onions, ¼ inch dice
3 stalks celery, ¼ inch dice
2 carrots, ¼ inch dice
1 ½ lb crimini mushrooms, quartered
12 cloves garlic, roughly chopped
10 sprigs fresh thyme
2-4 fresh bay leaves
1 sprig fresh rosemary
2 whole star anise
1 tsp cumin
½ - 1 tsp red pepper flakes
1 cup red wine
3 cups dark beef stock
12 oz (or 1 ½ -2 cups) best quality root beer

Heat large cast iron pot over high heat. Add just enough canola (or vegetable oil) to coat bottom of pan. Season beef ribs generously with salt and pepper. Add ribs to pot one at a time, being careful not to crowd the pot (you may need to do this in batches).

Once all the beef ribs are well browned, remove from pot and add onions, carrots, celery, garlic and mushrooms. Saute over high heat until the vegetable begin to soften and caramelize, about 7-10 minutes. Add thyme, bay leaves and rosemary along with star anise, pepper flakes and cumin. Stir to combine and cook for 1 minute. Add wine and allow to evaporate. Add root beer and beef stock. Cover pot and simmer for 3 hours. After 3 hours, remove lid from pot and allow mixture to simmer an additional 1 hour, stirring occasionally.

Serve over buttered noodles, polenta or mashed potatoes.

Roasted Bratwurst

1 lb Bratwurst
10 cloves garlic
1 large red onion, sliced
4 medium gold or white potatoes, cubed into 1/2 inch cubes
10 sprigs thyme
salt and pepper, to taste
1/4 - 1/2 cup olive oil

Preheat oven to 375 degrees. Toss all ingredients to coat in oil. Pour into roasting pan. Roast one hour, stirring every 20 minutes until all garlic and onions are lightly browned.