smitten kitchen

Name: smitten kitchen
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps balsamic vinegar; 2 bay leaves; 6 larges beef short ribs, about 14 to 16 ounces each (if ribs are tinier, buy by weight, not number); 79 milliliters diced carrot; 79 milliliters diced celery; 4 sprigs flat-leaf parsley; 4 servings Kosher salt and freshly ground black pepper; 118 milliliters extra-virgin olive oil; 237 milliliters diced onion; 36 small pearl onions; 1 Tbsp freshly cracked black pepper; 355 milliliters port; 591 milliliters hearty red wine; 2 bunches Swiss chard, cleaned, center ribs removed; 1 Tbsp thyme leaves, and 4 whole sprigs thyme; 1 liters beef or veal stock

You can never have too many main course recipes, so give smitten kitchen It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up balsamic vinegar, veal stock, pearl onions, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Place potatoes in large saucepan and cover with 1 inch water. Bring to boil over high heat; reduce heat to medium-low and simmer until potatoes are tender (a paring knife can be slipped into and out of center of potatoes with very little resistance), 20 to 30 minutes.

Ingredients you will need

Potato

Water

Equipment you will use

Sauce Pan

Knife

Drain.

Set food mill or ricer over now empty but still warm saucepan. Spear potato with dinner fork, then peel back skin with paring knife. Repeat with remaining potatoes. Working in batches, cut peeled potatoes into rough chunks and drop into hopper of food mill or ricer. Process or rice potatoes into saucepan.

Ingredients you will need

Potato

Rice