Cooking with Sam M

Zucchini and onion fritters .... #cookingwithsamm #cookingwithsamm #foodporn #foodphotography #cookingathome #cookingwithlove #cookingwithsamm #cookingwithsamm @ Cooking with Sam M

Some past work... #cookingwithsamm #foodphotography #foodie #foodgram

Happy Mother’s Day brunch.... #cookingwithsamm #cookingathome #brunchathome #cookinfwithsamm @ Cooking with Sam M

Ingredients 5 pounds bone-in beef short ribs, Kosher salt and freshly ground black pepper 3 tablespoons vegetable oil... 3 medium onions, chopped 3 medium carrots, peeled, chopped 2 celery stalks, chopped 1 tablespoon tomato sauce 1 750 ml bottle dry red wine (Cabernet Sauvignon) 10 sprigs flat-leaf parsley 8 sprigs thyme 2 fresh or dried bay leaves 1 head of garlic 4 cups low-salt beef stock. Preparation Preheat oven to 350. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add tomato sauce; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven. Cook until short ribs are tender, 22 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes and sautéed spinach with sauce spooned over. @ Cooking with Sam M

Brunch ideas .... which one would you go for .... #cookingwithsamm #cookingathome #cookingbookinprogress #brunch @ Cooking with Sam M