As a Garden friend and chef extraordinaire,Mario Batalihas a featured role during The Edible Garden. Visit "Mario Batali's Kitchen Gardens," an interactive space filled with beds of vegetables and herbs where you can pick up recipes for his popular dishes, and learn how to create fresh, seasonal family meals.
Children's Gardening Program
Spring Session Begins March 30
Each gardening season offers unique and engaging activities. Register for spring, summer, fall, or all three! The programs run rain or shine, and regular attendance is required.
To Register: Call 718.817.8181 or email to register
It's getting warmer outside but we're still craving some heart-warming meals!
Mario Batali presents Winter Warm-up: Braised Short Ribs in Chestnut Beer
Braised Short Ribs in Chestnut Beer
Servings: 8-10
Ingredients: ¼ cup extra virgin olive oil 5 pounds boneless beef short ribs, cut into eight to ten 2 x 4-inch pieces Kosher salt and freshly ground black pepper ½ cup chestnut flour 4 carrots, peeled and chopped into ¼-inch dice 3 Spanish onions, chopped into ½-inch dice 4 celery stalks, chopped into 1-inch pieces 12 garlic cloves Two 12-ounce bottle chestnut beer (or use any Dogfish Head beer) 2 cups basic tomato sauce -for quick results, use Mario Batali pasta sauces by Gia Russa; 2 cups Brown Chicken Stock 1 bunch fresh thyme sprigs and 1 bunch fresh rosemary sprigs, tied together with kitchen twine
Gremolata: Leaves from 1 bunch fresh Italian parsley Zest of 2 lemons, removed with a vegetable peeler and cut into julienne strips 4 ounces fresh horseradish, grated
Preheat the oven to 375ºF.
In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the short ribs aggressively with kosher salt and pepper, and dredge them in the chestnut flour, shaking off the excess. Place them, 5 at a time, in the hot oil and sear until deep brown on all sides, about 15 minutes per batch. Transfer the short ribs to a plate and set aside.
Add the carrots, onions, celery, and garlic to the skillet and cook over high heat until browned and softened, 6 to 7 minutes. Season the vegetables with salt and pepper, and stir in the chestnut beer, tomato sauce, chicken stock, and herb bundle. Scrape the bottom of the skillet with a wooden spoon to dislodge the brown bits, and bring the mixture to a boil. Return the short ribs to the skillet, cover, and place it in the oven. Cook for 2 hours.
Uncover the skillet and continue to cook for 30 minutes, or until the meat is fork-tender. Remove from the oven and use a ladle or a kitchen spoon to skim the fat from the braising liquid.
To make the gremolata, combine the parsley, lemon zest, and horseradish in a small bowl, and toss loosely by hand.To serve, place the skillet on a cutting board or trivet on the table, and serve the gremolata on the side.
Notes:
If you can't find chesnut beer that is okay!! Chef Rob used a darker bottled beer in the video above.
Also, chestnut flour can be hard to find, so go ahead and use all purpose flour if you need to.
Radicchio, frisee, escarole, Belgian endive, puntarelle - what do all of these have in common? They're all members of the chicory (chicorium) family. Five or ten years ago, Radicchio di Treviso (left) was not regularly found, but these days, these elongated heads, resembling romaine lettuce with deep ruby leaves and white stems, can be found in most farmer's markets and supermarkets.
In 1996, Radicchio di Treviso and its cousin, Radicchio di Castlefranco were given the IGP (Indicazione Geografica Protetta) certification. This means they can only be sold if they are produced in Treviso under the supervision of the Corsorzio Radicchio di Treviso.
I love radicchio's vibrant color, crunch and zesty peppery flavor. (See the recipe of the month: Radicchio di Treviso with Ginger and Mielito). Though you can find it anytime of year, it's most delicious when harvested in the fall or spring. That said, bring on the spring!!
1 1/2 pounds
radicchio di treviso, cut into 1/2 rounds and separated
1/4 cup balsamic
vinegar
1 teaspoon honey
1/4 cup lemon
agrumato oil or 1/4 cup extra virgin olive oil, plus a generous pinch or grated
lemon zest
1/4 cup extra
virgin olive oil
Maldon or other
flaky sea salt and coarsely ground black pepper
1 piece mielito cheese if we can find it (if
not, we use asiago)
Serves 6
Using a Benriner
(Japanese mandoline) or other vegetable slicer, thinly slice the ginger; or
slice it paper-thin with a very sharp knife. Combine the radicchio and ginger
in a large bowl, tossing gently.
Whisk the vinegar
and sugar together in a small bowl. Whisk in the oils, then whisk in salt and
pepper to taste.
Toss the salad
with vinaigrette and pile high. Grate fresh mielito over and serve.
