Allison cooks

Recipe based of the one in:  https://www.onceuponachef.com/recipes/red-wine-braised-short-ribs.html#tabrecipe (Note: I made some of my own edits) INGREDIENTS 4 pounds   boneless short ribs, trimmed of excess fat and silver skin, cut into 3-in chunks (see note) 2 teaspoons   kosher salt ½ teaspoon   freshly ground black pepper 2 tablespoons   olive oil 2   medium yellow onions, diced 2 carrots, diced 2 stalks of celery, diced 6   cloves garlic, roughly chopped 1½ tablespoons   tomato paste ¼ cup   all-purpose flour 2⅓ cups   red wine (see note) 1 cup   beef broth 2 teaspoons   sugar 1   bay leaf 5   sprigs fresh thyme INSTRUCTIONS Adjust an oven rack to the lower-middle position and preheat the oven to  325°F . Season the short ribs all over with salt and pepper. Heat 1 tablespoon of the oil in a large heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Add half of the short ribs and...

 Recipe courtesy of:  https://www.seriouseats.com/chinese-american-beef-and-broccoli-with-oyster-sauce-recipe , prepared by Kenji Lopez-Alt Serves 4. Ingredients 1   pound   flank steak , skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips 1/4   cup   soy sauce  (divided) 1/4   cup  S haoxing wine  or dry sherry (divided) 2   teaspoons   corn starch 1/3   cup   low-sodium  homemade or store-bought  chicken stock 1/4   cup   oyster sauce 1   tablespoon   sugar 1   teaspoon   sesame seed oil 2   medium cloves   garlic,  finely minced (about 2 teaspoons) 2   teaspoons  finely minced  fresh ginger 3   scallions , whites finely sliced, greens cut into 1/2-inch segments, reserved separately 4   tablespoons  vegetable, peanut, or  canola oil 1   pound   broccoli florets  (about 1 1/2 quarts) Directions...

 Recipe courtesy of:  https://cooking.nytimes.com/recipes/1025254-stovetop-mac-and-cheese  (by Genevieve Ko) Note: for one pound of pasta, it seemed like an aggressive amount to add 4 cups milk and one pound of cheese, so I halved the majority of ingredients to make the sauce. INGREDIENTS Yield: 4 to 6 servings Salt 4 cups milk, preferably whole milk (note- I actually halved this and had it at 2 cups) 4 tablespoons butter (I halved this too to 2 tbsp) 3 tablespoons all-purpose flour (I halved this to 1.5 tbsp) 1 pound macaroni 1 pound cheese (all Cheddar or at least half Cheddar and a mix of American, Swiss, Gruyère, Monterey Jack or any other cheese), grated or pre-shredded (I halved this to about 8oz) Freshly grated nutmeg and/or freshly ground black pepper (optional) (I used about a teaspoon of nutmeg, a half-teaspoon of ground mustard seed, and a half-teaspoon of cayenne pepper) PREPARATION Step 1 Bring a large pot of salted water to a boil. Step 2 Meanwhile...

Recipe courtesy of Justin Anh at the Annandale restaurant, Incheon:  https://www.instagram.com/reel/C3vkWZtRrgP/?igsh=MWp3MG4yN2Qya2MzdQ== Ingredients: One packet of Assi rice cakes 1 lb ground beef (80/20) 1 lb ground pork 1 small onion - diced 1 medium carrot - diced 1 stalk celery - diced 3 springs of thyme - leaves 5 garlic cloves - minced 3 tbsp of tomato paste 3 tbsp of gochujang 28 oz can of crushed tomato 20 - 24 oz of chicken stock (low sodium) 8 oz of dry red wine Italian parmigiano reggiano Directions: Cut the rice cakes (dduk) in half, and soak them in cold water, preferably overnight. Heat oil in a large pot. Work in stages by browning the pork first. Season with kosher salt and fresh cracked black better, then transfer the cooked and browned pork. You may have to do this in two separate batches. Then brown the ground beef, and season with salt and pepper. After transferring your meat, toss the mirepoix (celery, carrots, onion) in the pot. Season with salt and pepper. ...

Recipes courtesy of: https://abuelascounter.com/the-perfect-cuban-white-rice/  (For rice) https://cooking.nytimes.com/recipes/1013062-cuban-black-beans?smid=ck-recipe-iOS-share  (For beans) Ingredients (rice): 2 cups long grain white rice or jasmine 2 1/2 cups water 1 tablespoon Extra Virgin Olive Oil 1 teaspoon salt (or to taste) 1 tbsp butter (I did not add, but that would be super yummy! I added extra olive oil instead since I was making them non-dairy for allergens) 1 Maggi bouillon cube (this was my addition to the recipe) Instructions: Using a rice cup, measure out two cups of rice and put them into a colander or bowl.  Wash the rice under running water, swishing it around, until the water begins to run clear. It is important to wash the extra starch out, to help the rice fluff up while it cooks. Put the 2 1/2 cups of water in a pot and bring it to a boil.  Once boiling, add in your olive oil and salt AND MAGGI CUBE, and then stir. Give it a taste. Make sure yo...