I love Bon Appetit magazine. The end of 2009 saw the demise of Gourmet magazine published under the Conde Nast flag. I used to buy Gourmet occasionally but just as the Gourmet diehards mourned the lost of their monthly fix, I reveled that it did not happen to Bon Appetit. I doubt it’s as much because one magazine was better than the other or even more to my liking; it was all about tradition. I’ve been reading Bon Appetit for over 30 years; every issue, every single one of them. In my young married life most recipes were too complicated and time consuming to plan for regular meals so I would find one or two and have our friends over to enjoy the effort with us. Even if I couldn’t find the time to actually make a dish, I just enjoyed the read…and read I did; cover to cover.
Over the years I’ve seen the magazine change to accommodate a different generation and lifestyle changes. Few of us have the time to devote 2 hours to the family meal and that is reflected in the recipes included in today’s version. I’m grateful for Bon Appetit; it has played a huge role in my cooking experience and I am sure has helped me to become a better cook as a result.
This recipe was the February cover recipe. It certainly embraced a time consuming tradition but was still easy to make. I haven’t made beef short ribs in a very long time and my house smelled delicious. My guests had been anticipating this sandwich all day long as I let them choose from two recipes and we were not disappointed!
I decided I wanted to try and shoot the accompanying photo to mimic the one on the Bon Appetit Cover. That was fun and exasperating; the arugula on the sandwich I made for the photo shoot was two days after my company and I was almost out of arugula so it all went on the sandwich. More melt in the cheese and my lettuce was wilted and not that appealing; so I found one little leaf to stick in there, sort of pathetic.
I’ve got a lot to learn re lighting (and afraid a lot to buy too!) but I’m quickly turning my dining room into my own little photo studio. A corner by the window is not viewable from my foyer or my kitchen so it serves a functional purpose (the MOST function that room has ever seen) but keeps hidden my growing fascination with all things photographic.
I must say, this sandwich was very good; but that time element required almost 4 hours to cook the short ribs. I would not hesitate to make it again, but next time will try some grilled flank steak and judge the difference to see if that substitute would make just as good a result.
Thanks to Cork’d for Wine Recommendations:
An “Old World” styled bottle of wine that will cost you a pretty penny, but well worth it:
2007 Clos des Brusquierre Chateauneuf-du-Pape: Chateauneuf du Pape is a classic wine to pair with roast meat and short ribs. The 2007 vintage was outrageously good in the Southern Rhone, and made really big, fruit forward wines that are sure to compliment the savory short ribs and sweet caramelized onions.
For a more affordable, easy to find, New World option:
2007 Bogle Petite Sirah: Petite Sirah is a dark, inky wine that is very fruit forward and intense. The intense fruit of this wine will match nicely with the slightly sweet onions, but have the tannin levels to match the hearty short ribs in the sandwich. Bogle is a large producer, known for their consistent yet affordable quality year in and year out.
http://corkd.com/wine/view/103873-2007-bogle-vineyards-petite-sirah to Cork’d for providing us with wine reviews for our recipes!