Posts Tagged ‘Recipe for a romantic dinner from a Colorado all-inclusive dude ranch’
Date: February 14th, 2013
We received a request for this recipe the other day from one of our guests who wanted to make this for her sweetheart on Valentine’s Day. We may be a bit late in getting this out there for all of you to try on Valentine’s Day, but why not celebrate a wonderful dinner another night? Here’s to lots of love, laughter, and good food. And, maybe a little romance.
Red Wine Marinade
- 2 carrots
- 1 leek
- 1 yellow onion
- 1 small celery root
- 1 tablespoon salt
- 1 bottle (750mL) red wine
- Clean and roughly chop the vegetables.
- Cover with red wine and simmer for 4 minutes.
- Remove from heat and cool together, then strain and discard vegetables and reserve liquid.
Marinated Short Ribs
- Red wine marinade (recipe above)
- 2 pounds boneless short rib
- 1 head garlic, halved
- 1 yellow onion, quartered
- 2 carrots, peeled
- 8 quarts beef stock, hot
- 1 rosemary sprig
- 2 tablespoons salt
- Pour cold red wine marinade over the short ribs and let sit for 2 days, rotating meat twice a day.
- After the second day, remove the beef from the marinade and place in a roasting pan with the garlic, onion, and carrots. Cover with hot beef bouillon; add rosemary and salt. Place a sheet of parchment paper over beef and weigh down slightly with a 10” plate. Place in a 250° F oven for eight hours.
- Once beef is fork tender and almost breaking apart, remove from bouillon onto a draining rack. Save bouillon for a great soup or your next beef braising dinner.
Sweet potato Gnocchi
- 1 ½ pounds roasted and pureed sweet potato
- 6 ounces “00” Flour
- 1 egg
- Bring a large pot of salted water to boil on the stove. Peel and cut the sweet potatoes in half, season well, and roast until tender.
- Dry the sweet potatoes thoroughly and run through a food mill or potato ricer.
- Sift the flour and incorporate with the egg into the sweet potato and taste for seasoning.
- When the water has come to a boil, roll the dough out into a long cylinder about a half inch in diameter and with a knife cut one inch long pieces and plunge into boiling water until the gnocchi begin to float.
- Skim the floating gnocchi off the water and into an ice bath to stop the cooking.
- Drain all the gnocchi onto a towel to dry.
- Heat a sauté pan on the stove, sauté the gnocchi in olive oil until crisp on all sides.