Stick To Your Ribs…Short Ribs, That Is
I have so many happy memories of this cabbage borscht with beef short ribs – it’s one that my Dad has been making for years, probably back when the parents had a subscription to Bon Apetit and Gourmet mag. Every edition had sweet 70s fashions and folks curled up on shag rugs dipping wisps of beef tenderloin into the smoking oil fondue pots. You can’t really find this soup recipe by its original name (which I use here), but recently my Dad did a search and found out that it now goes under the guise of Czech Flanken and Cabbage Soup. Both titles are accurate, but the recipe below is truly the best I’ve come across. The soup is hearty and rich, but cut with a zip of lemon and sweet red wine. Continue reading Cabbage Borscht with Beef Short Ribs
aka The Championship Chili
The zesty cousin of red-hot Texas chili, this Cincinnati style chili mac has a whole lot of soul in the form of a long line of herbs and spices. Originally perfected by Greek immigrants, this slow-cooked, saucy treat is known for its long list of seemingly unusual ingredients. In addition, the chili is traditionally served without beans and over spaghetti – you’ll see when you make this chili that it actually cooks up like a bolognese.
I first became familiar with it via the DC restaurant, Hard Times Cafe, where the chili is served in “ways”. Starting with your basic chili, each additional topping is considered a way – so two-way is spaghetti and chili, three-way is spaghetti, chili and cheese, four-way is spaghetti, chili, cheese and onions, and five-way is all of the above plus pink beans. Continue reading Cincinnati Style Chili Mac