We are really excited about this giveaway because we got to hand pick everything, and everything we LOVE. This is such a great giveaway and its so darn easy to enter. Really. All you have to do is click here and then enter your name and email. It’s really that easy, and don’t worry, you email is safe and you won’t be put on an email list! Good luck everyone! Hope you like what you see! :) The giveaway ends October 19th!
** We are getting a lot of comments on this post which is great! BUT you must click the link to enter! Leaving a comment doesn’t enter you to win! Good luck! **
Hello friends! With all the heat LA has been getting, we welcomed the cooler weather with open arms and embraced it and everything that comes with it. We are so excited to start posting some really cozy recipes. We are going to start out with this Pumpkin Cornbread recipe we made for MyHabit. You can find all the details and the full recipe right here. Stay cozy!
*This post was sponsored by MyHabit theFIX. Thank you for supporting our sponsors! It helps us keep going!*
I’m really excited for today’s post! We have a recipe for one of my favorite things to eat in the whole world… short ribs! Short ribs are just one of those yummy dishes that are easy to make. It’s all about the braise! Braising short ribs makes them incredibly juicy and tender. For our braise we used Ecco Domani Pinot Grigio because of it’s crisp and refreshing taste, it really is the perfect wine for this braise and I wouldn’t think twice about using a different kind! We paired our super tender short ribs with a parsnip and rutabaga puree, and also made a really delicious sauce using our braising liquid. This combination is completely amazing. I really love the parsnip and rutabaga puree, particularly because I grew up eating mashed potatoes with meat. So this substitute is perfect because it’s not quite as heavy as traditional mashed potatoes and you can still get that nice creamy texture in every bite. I also want to mention the sauce once more. It’s really, really that good (Sorry, I’m a little obsessed!) It’s the perfect meal to dive into for fall. Enjoy!
PS – Excited to share that in partnership with Ecco Domani, we’re offering a fun giveaway of some of my favorite things that upgrade your traditional kitchen and dinner sets for autumn. Hope you enjoy it. Just hop on over to their Facebook for more details on how to enter!
White Wine Braised Shirt Ribs
Serves 4 to 6
braised short ribs:
3 1/2 tablespoons extra virgin olive oil, divided
6 (bone-in) short ribs, trimmed
1 onion, diced
1 large carrot, peeled and diced
2 ribs of celery, diced
3 garlic cloves, lightly smashed
2 tablespoons minced thyme
2 tablespoons tomato paste
1 1/2 cups Ecco Domani Pinot Grigio
1 cup chicken stock
4 tablespoons cold salted butter, cubed
salt and pepper to taste
parsnip and rutabaga puree:
2 large parsnips, peeled and chopped
1 large rutabaga, peeled and chopped
1 garlic clove, lightly smashed
2/3 cup heavy cream, warmed
6 tablespoons salted butter, softened
salt and pepper to taste
2 tablespoons minced parsley
1 1/2 tablespoons shredded lemon zest
1 teaspoon minced rosemary
1 garlic clove, minced
1. Preheat oven to 325°F.
2. Pour 1 1/2 tablespoons oil into a large Dutch oven and place over medium-high heat.
3. Generously season short ribs with salt and pepper and sear for 2 to 3 minutes on each side. Remove short ribs from pot and set aside.
4. Drain excess fat from pan and add remaining oil. Add onions, carrots and celery and sauté for about 5 minutes. Season with salt and pepper. Add garlic and thyme and continue to sauté for an additional 3 minutes. Stir in tomato paste.
5. Deglaze pot with white wine, making sure to scrape any browned bits that may have stuck to the bottom, with a wooden spoon. Boil until liquid has been reduced by one third. Add short ribs back to the pot, in a single layer and top with stock.
6. Bring to a boil, cover and place into the oven for 2 to 2 1/2 hours or until ribs are fork tender.
7. Remove short ribs from braising liquid and set aside. Skim excess fat from top of braising liquid. Pour liquid (including braised mirepoix) into a blender (leave the center cap off and replace it with a damp towel, folded a couple times and your hand placed over it… this will prevent your blender top from exploding off [ due to the steam] as you blend) or using an immersion blender, blend together until smooth. With motor running, add cubes of butter until fully incorporated. Adjust sauce seasonings. Return puree back to the pot with short ribs; cover and set aside until ready to use.
8. For parsnip and rutabaga puree: Fill a large pot with salted water and add parsnip and rutabaga chunks. Boil vegetable until fork tender. Drain water from pot and transfer mixture to a blender or food processor. Add cream and butter and puree until smooth. Season with salt and pepper.
9. For Gremolata: Combine all ingredients into a small bowl and toss together.
10. To assemble: Ladle a scoop of the root vegetable puree into a shallow bowl and top with 2 short ribs. Top with a ladle of sauce and finish with a sprinkle of gremolata. Serve immediately.
*This post was sponsored by Ecco Domani. Thank you for supporting our sponsors! It helps us keep going!*
I’m so excited that the weather has FINALLY started to cooled down in LA. I know I said that last week, but now it actually IS cooling down, for real. This morning was the first morning that I stepped onto my back patio and felt a true autumn breeze hit the back of my neck; I loved it so much that I enjoyed my first coffee of the day on the patio, It was lovely! I’m also excited because now that the weather has started to cool down I can finally use my oven without having to blast my a/c or without having all windows and doors open with fans blasting. It’s quite nice. I’m especially excited because we’re fully into pumpkin season, which makes me super happy. Yes I’m one of those people who freak out over pumpkin season and pumpkin put into EVERYTHING. This year we have quite a bit of pumpkin recipes for you, both sweet and savory, so I hope you’re ready for them!
Today we have these marbled pumpkin cheesecake bars. I think these are even better than any standard cheesecake. The low baking temp and thinner filling layer help to alleviate any sort of surface cracking issue one might have, without loosing any of the delicate and creamy texture. You also get plenty of pumpkin flavor in these bars and the marbling just makes it look cute. We posted this pumpkin pie with a chocolate crust last year and it was a big hit, so we’re bringing the chocolate crust back as the base for these little bars!
This cheesecake is pretty decadent so I’ve cut them into little bite sized bars…not that, that stopped me from eating 6 ‘little bites’, because it didn’t, but whatever. If you’re looking for a deliciously easy, seasonal dessert that’s great for a crowd, I recommend these marbled pumpkin cheesecake bars! What are some of your favorite pumpkin recipes/dishes to make or eat? I’d love to hear about them! Enjoy! xx, Jenny
Marbled Pumpkin Cheesecake Bars
Makes 1 (9”x12” Pan)
Ingredients: chocolate crust:
9 ounces (about 30) chocolate wafers
1/2 cup (1 stick) unsalted butter, melted and cooled cheesecake filling:
16 ounces cream cheese, softened
3/4 cup superfine sugar (granulated is fine)
1/2 cup sour cream
1 tablespoon all purpose flour
2 egg yolks
2 tablespoons whole milk
2 teaspoons vanilla extract pumpkin filling:
1 (15 ounce) can of pumpkin puree
1/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1. Preheat oven to 325˚F.
2. crust: Place wafers into a food processor and process until finely ground. Pour wafers into a bowl and stir in melted butter until fully incorporated. Press mixture into a 9”x12” parchment lined baking dish and refrigerate until ready to use.
1. cheesecake filling: Place cream cheese and sugar in a large mixing bowl and beat together with a wooden spoon (you can also use an electric hand mixer or stand mixer, fitted with a paddle attachment). Add egg yolks, one at a time, beating after each addition. Add sour cream, flour and milk and stir together until no lumps remain. Fold in vanilla extract until fully incorporated. Set mixture aside.
2. pumpkin filling: Place all ingredients into a bowl and stir together until fully combined. Add 1 1/4 cups of the cheesecake filling to the pumpkin mixture and gently stir together until fully incorporated.
3. assemble: Pour half the cheesecake mixture over the crust and spread into a thin layer. Pour 1/2 cup scoops of both fillings into the baking dish in random dollops, until all of both fillings have been used. Using a toothpick, gently dip 1/4 inch of the tip into the mixture and swirl all over the surface, creating a marbling pattern. “Marble” the surface as much or as little as you want before placing in the oven and baking for 55 to 65 minutes or until the center is still a little loose.
4. Remove the cheesecake from the oven and cool completely. Refrigerate until chill, about 1 hour. Cur into small bars and serve.