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Recipe: Braised Beef Short Ribs

Recipe: Braised Beef Short Ribs

Braised Beef Short Ribs
Serves 4
These short ribs take some time and effffort to prepare, but the results are worth it as you toast your delicious handiwork work with a big, bold glass of Barbaresco Style red.
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Ingredients
  1. 4 thick-cut beef short ribs, about 2 to 2 1/2 lb
  2. Coarse salt and pepper
  3. 1 tbsp olive oil
  4. 1 leek, white part only, halved and sliced
  5. 2 large carrots, chopped
  6. 4 cloves garlic, chopped
  7. 1/2 cup chopped sun-dried tomatoes 3 tbsp all-purpose flour
  8. 1 1/2 cups good quality beef broth
  9. 1 cup red wine
  10. 1/4 cup balsamic vinegar
To Serve
  1. 1 lb fresh gnocchi
  2. 2 tbsp butter
  3. 1 clove garlic, minced 6 cups baby spinach
Instructions
  1. Preheat oven to 325°F.
  2. Season short ribs with salt and pepper. Heat oil in a Dutch oven set over medium. Brown ribs all over. Remove to a plate.
  3. Add leek, carrot and garlic to pot; sauté for 5 minutes. Stir in sun-dried tomatoes and flour; cook for 1 minute. Stir in broth, wine and balsamic vinegar; bring to a boil.
  4. Nestle ribs into pot and transfer to oven; cook, covered, for 1 hour. Uncover and cook for 1 to 1 1/2 hours, turning ribs occasionally. (Skim any accumulated fat offff the surface of the sauce as desired.)
  5. To Serve: Meanwhile, boil gnocchi in salted water according to package directions; drain well.
  6. Heat butter in a large, nonstick skillet set over medium heat. Add garlic and sauté for 1 minute. Add gnocchi in a single layer. Top with spinach; cover and cook for
  7. 3 minutes.
  8. Uncover and toss gnocchi and spinach until wilted; divide between serving bowls. Top each portion with a rib and spoon over sauce to taste.
Adapted from Winexpert
Adapted from Winexpert
Wines By Design https://www.winesbydesign.biz/

PDF version: Braised Beef Short Ribs

2019 Wine Tasting Results

2019 Wine Tasting Results

And another year is in the books! Again, a quick “Thank You”!

To those of you who contributed: Thanks for sharing your wine. They were all delicious!

To those of you who stopped by, tasted, and voted: Thanks for all of your “hard work”! 

It was a pleasure to see all of you (and meet some of you).

It’s always a fun time for us, we trust that it was for you as well.

Now, let’s get to the 2019 Wine Tasting Results:

We had enough entries to split to FOUR categories!: Red, White, Fruit, and Dessert Wines. The wine receiving the highest number of votes in each individual category will receive a $50 Wines By Design Gift Certificate.

Additionally, an Overall Winner (the winner with the greatest number of votes) will receive an additional $50 Gift Certificate.

Our 2019 Winners were:

 

Congratulations to this year’s winners!

We’re looking forward to next year’s event, so set one bottle of that “special wine” aside for your next chance to win!

Reminder: You can keep up to date with what’s happening at Wines By Design by signing up for our newsletter on our Contact page.

We know some of you expressed interest in the entries:

Recipe: Mango Curry Chicken Thighs

Recipe: Mango Curry Chicken Thighs

Mango Curry Chicken Thighs
Serves 4
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Ingredients
  1. 1/4 cup each sweet mango chutney and grainy mustard
  2. 1 tbsp each soy or tamari sauce and lemon juice
  3. 1 tsp mild Indian curry powder 2 cloves garlic, minced
  4. 8 bone-in, chicken thighs (skin-on or removed if preferred)
  5. Salt and pepper
  6. 2 tbsp olive oil
  7. 1 each green and yellow zucchini, sliced in 1/2-inch pieces then halved
  8. 1 red pepper, roughly chopped
  9. 1 cup drained canned chickpeas
  10. Sliced green onions (optional)
  11. Steamed jasmine rice (optional)
Instructions
  1. Preheat oven to 400°F. Whisk mango chutney with mustard, soy sauce, lemon juice, curry powder and garlic in a large bowl until well-combined. Measure out 2 tbsp and reserve in a separate medium bowl.
  2. Season thighs with salt and pepper. Add chicken to large bowl and toss to coat in marinade.
  3. In an oven-proof oiled skillet on medium-high heat, sear thighs on each side for about
  4. 3 minutes.
  5. Meanwhile, stir olive oil into reserved marinade. Toss in zucchini, red pepper and chickpeas to coat.
  6. Turn chicken skin-side-up. Scatter vegetable mixture around chicken and roast in the oven for 25 to 30 minutes or until chicken is cooked through and vegetables are golden. Garnish with green onion and serve with rice (if using).
Adapted from Winexpert
Adapted from Winexpert
Wines By Design https://www.winesbydesign.biz/
PDF version: Mango Curry Chicken Thighs
Recipe: Smoky Beef Koftas

Recipe: Smoky Beef Koftas

Smoky Beef Koftas
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Koftas
  1. 1 egg
  2. 2 tbsp finely chopped fresh mint
  3. 1 tsp ground cumin
  4. 1/2 tsp each salt, pepper and smoked paprika
  5. 2 cloves garlic, minced
  6. 1 lb medium or lean ground beef
  7. 8 soaked wooden skewers
  8. Olive oil
Garlicky Yogurt Mint Sauce
  1. 1/2 cup thick plain Greek or Balkan-style yogurt
  2. 2 tbsp finely chopped fresh mint 1 tbsp olive oil
  3. 1 clove garlic, minced
  4. 1/4 tsp each salt and pepper
  5. Optional accompaniments: Grilled flatbreads, cherry tomatoes, cucumber, feta and black olives
Koftas
  1. Preheat broiler to high and position rack in upper third of oven.
  2. Stir egg with mint, cumin, salt, pepper, paprika and garlic.
  3. Crumble in beef and mix gently to combine into 8-inch log.
  4. Chill in freezer for 10 minutes.
  5. Divide into 8 equal portions and form around the soaked skewers.
  6. Brush all over with a little olive oil.
  7. Arrange koftas on a rack set over a foil-lined baking sheet.
  8. Broil, turning occasionally, for 10 minutes or until browned and no pink remains.
Garlicky Yogurt Mint Sauce
  1. Stir yogurt with mint, olive oil, garlic, salt and pepper.
  2. Serve koftas with sauce and accompaniments of choice.
Notes
  1. TIP: To cook on a barbecue: preheat grill to medium. Grill koftas, turning often, for 10 minutes or until well-marked and no pink remains. (If wooden skewers start to scorch, lay a strip of foil on the grate underneath as a shield.)
Adapted from Winexpert
Adapted from Winexpert
Wines By Design https://www.winesbydesign.biz/

PDF version: Smokey Beef Koftas

Recipe: Golden couscous stuffed peppers

Recipe: Golden couscous stuffed peppers

Golden Couscous Stuffed Peppers
Serves 4
Fast enough for a weeknight meal, but doubles easily to share with friends along with an easy drinking red like Black Cab.
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Ingredients
  1. 2 large red or orange peppers, halved lengthwise and seeded
  2. 1/2 cup Israeli or pearl couscous
  3. 1 tbsp olive oil
  4. 1 large clove garlic, minced
  5. 1 1/4 cups vegetable broth
  6. 1/2 tsp ground cumin
  7. 1/4 tsp each salt, turmeric and cinnamon
  8. 1 cup chopped baby spinach leaves
  9. 1/2 cup cooked lentils
  10. 1/2 cup crumbled feta cheese
  11. 1/4 cup golden raisins
Instructions
  1. Preheat oven to 400°F. Place peppers, cut-side-down on a parchment-lined baking sheet. Roast for 15 minutes or until softened. Turn upright and reserve.
  2. In a nonstick skillet over medium heat, toast couscous for 3 minutes or until golden.
  3. Add oil and garlic to skillet and cook for 2 minutes. Stir in vegetable broth, cumin, salt, turmeric and cinnamon. Cover and simmer for 10 minutes or until fluids are almost absorbed. Stir in spinach and lentils; cool slightly.
  4. Stir feta and raisins into couscous mixture. Divide between peppers. Bake for 20 minutes or until heated through.
Notes
  1. TIP: Meat Lovers Variation: Replace lentils with chorizo or Italian sausage; crumble the contents of 1 large fresh sausage into the skillet. Brown completely and set aside. Toast the couscous in the residual oils from the sausage. Stir in sausage with spinach once couscous is cooked and complete recipe as written.
Wines By Design https://www.winesbydesign.biz/

PDF version: Golden Couscous Stuffed Peppers

Recipe: Orzo with peas and goat cheese

Recipe: Orzo with peas and goat cheese

Orzo with peas and goat cheese
Serves 4
This pasta with tender green peas, tangy goat cheese and a lemony finish is an effortless indulgence and pairs perfectly with the bright acidity of Fumé Blanc.
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Ingredients
  1. 1 1/2 cups orzo
  2. 1 tbsp butter
  3. 1 large clove garlic, grated
  4. 1 cup frozen peas
  5. 1 pkg (140 g) plain or herbed goat cheese, crumbled
  6. 1/4 cup chopped fresh basil
  7. 2 tsp finely grated lemon zest
  8. Salt and pepper (to taste)
  9. Quartered grape tomatoes (optional)
  10. Crispy Prosciutto (optional, *see tip)
Instructions
  1. Cook orzo for 6 minutes. Reserve 1 1/2 cups of cooking water before draining.
  2. Return pot to burner, set over medium-low heat; add butter and garlic and cook for 1 minute.
  3. Return orzo to pot along with peas, goat cheese and about 1 cup reserved cooking water. Cook, stirring constantly, until cheese is melted and pasta is hot throughout.
  4. Remove from heat; stir in basil and lemon zest. Season with salt and pepper to taste. (Add additional pasta water for a creamier texture as needed.)
  5. Spoon into bowls and garnish with quartered grape tomatoes and a sprinkle of crumbled Crispy Prosciutto (if using). Serve immediately.
Notes
  1. TIPS: This pasta should have a creamy, risotto-like texture but can thicken up quickly so be sure to have a little extra pasta water on hand to loosen it up as needed before serving.
  2. *Crispy Prosciutto: Spread 3 slices prosciutto on a parchment-lined baking sheet and toast in a 350°F oven for 6 to 8 minutes. Cool and coarsely crumble.
Adapted from Winexpert
Adapted from Winexpert
Wines By Design https://www.winesbydesign.biz/

PDF version: Orzo with peas and goat cheese