Page 32 - Indulge April/May 2016
P. 32
on the Do you have a gluten-free recipe Brai
glmuteen-nfruee you created?
Share it with us! Email it to
linda@indulgelvmagazine.com.
Short Ribs Ingredients: 4 rosemary sprigs Fava Bean Puree
½ cup canola oil 1 Tbsp. black peppercorns 2 cups fava beans 4 oz. heavy cream
6 each 10 oz. beef short ribs, cleaned 2 cups red wine 2 cups green peas Pinch salt and
and squared off 4 thyme sprigs 1 cup fresh spinach pepper
Kosher salt and freshly ground pepper 1 cup tomato paste
4 large onions, finely chopped Mix of brown chicken stock,
6 carrots, large diced “demi‑glace” or braising liquid,
6 celery ribs, large diced enough to cover
4 bay leaves
Directions: (vegetable mixture), herbs and spices Blanch the fava beans, peas and spinach
1. Season short ribs with salt and pepper over short ribs. in boiling water for 2 minutes and remove.
5. Cover short ribs with liquid. Blend until smooth, slowly adding heavy
and let sit overnight. 6. Preheat the oven to 350 degrees F. cream to the puree.
2. In a large skillet, heat the oil. Add ribs Cover braising pot with foil, then cook
for about 2 1/2 hours, until the meat Carrots and
to the skillet and cook over moderate is tender but not falling apart. Let cool. Onions
heat, turning once, until browned and 7. Transfer the meat to a holding pan,
crusty, about 18 minutes. Transfer the strain the sauce into a sauce pot and Blanch both the pearl onions and baby
ribs to a braising pot in a single layer. skim off as much fat as possible, then carrots in boiling salted water for 3 minutes,
3. Add the onion, carrots and celery reduce until thick and reserve sauce then sauté in butter and keep warm.
to the skillet and cook over high for plating. Remove the bay leaves
heat, stirring occasionally, about 20 before serving.
minutes. Then add tomato paste and
cook for 5 minutes. Add the wine,
reduce, then add liquid.
4. Evenly distribute the mirepoix
32 | indulge • april/may 2016— continued from page 31 —
Another big draw each year is the Mocktail Event,
sponsored by Red Robin. Competing are four local
mixologists who concoct tasty new non-alcoholic drinks for
a panel of judges. It’s an especially apt component of the
festival that addresses issues around underage drinking
and drinking and driving.
Money from all sources supports the two main efforts
of the Justin Sheftel Memorial Fund. One is a pair of
$7,500 scholarships available to qualifying senior students
at Parkland, one each year to a boy and a girl. The second
consists of distributions to Meals on Wheels, Lehigh Valley
Jewish Community Center Camps, Second Harvest, the
Miracle League of the Lehigh Valley, the Allentown Drive
(supporting the middle school baseball program for the
Allentown School District), and others.
In 2015, the event brought in $40,000 for two funds
administered through the Lehigh Valley Community
Foundation. To date, the tournament has given away more
than $350,000.
The essence of any memorial is remembrance. For the
Sheftels, the tournament is a way both to give back to the
community and to remember their son.
“It’s a bittersweet thing,” Elliot said. “But we’re always
amazed at the level of participation.”
glmuteen-nfruee you created?
Share it with us! Email it to
linda@indulgelvmagazine.com.
Short Ribs Ingredients: 4 rosemary sprigs Fava Bean Puree
½ cup canola oil 1 Tbsp. black peppercorns 2 cups fava beans 4 oz. heavy cream
6 each 10 oz. beef short ribs, cleaned 2 cups red wine 2 cups green peas Pinch salt and
and squared off 4 thyme sprigs 1 cup fresh spinach pepper
Kosher salt and freshly ground pepper 1 cup tomato paste
4 large onions, finely chopped Mix of brown chicken stock,
6 carrots, large diced “demi‑glace” or braising liquid,
6 celery ribs, large diced enough to cover
4 bay leaves
Directions: (vegetable mixture), herbs and spices Blanch the fava beans, peas and spinach
1. Season short ribs with salt and pepper over short ribs. in boiling water for 2 minutes and remove.
5. Cover short ribs with liquid. Blend until smooth, slowly adding heavy
and let sit overnight. 6. Preheat the oven to 350 degrees F. cream to the puree.
2. In a large skillet, heat the oil. Add ribs Cover braising pot with foil, then cook
for about 2 1/2 hours, until the meat Carrots and
to the skillet and cook over moderate is tender but not falling apart. Let cool. Onions
heat, turning once, until browned and 7. Transfer the meat to a holding pan,
crusty, about 18 minutes. Transfer the strain the sauce into a sauce pot and Blanch both the pearl onions and baby
ribs to a braising pot in a single layer. skim off as much fat as possible, then carrots in boiling salted water for 3 minutes,
3. Add the onion, carrots and celery reduce until thick and reserve sauce then sauté in butter and keep warm.
to the skillet and cook over high for plating. Remove the bay leaves
heat, stirring occasionally, about 20 before serving.
minutes. Then add tomato paste and
cook for 5 minutes. Add the wine,
reduce, then add liquid.
4. Evenly distribute the mirepoix
32 | indulge • april/may 2016— continued from page 31 —
Another big draw each year is the Mocktail Event,
sponsored by Red Robin. Competing are four local
mixologists who concoct tasty new non-alcoholic drinks for
a panel of judges. It’s an especially apt component of the
festival that addresses issues around underage drinking
and drinking and driving.
Money from all sources supports the two main efforts
of the Justin Sheftel Memorial Fund. One is a pair of
$7,500 scholarships available to qualifying senior students
at Parkland, one each year to a boy and a girl. The second
consists of distributions to Meals on Wheels, Lehigh Valley
Jewish Community Center Camps, Second Harvest, the
Miracle League of the Lehigh Valley, the Allentown Drive
(supporting the middle school baseball program for the
Allentown School District), and others.
In 2015, the event brought in $40,000 for two funds
administered through the Lehigh Valley Community
Foundation. To date, the tournament has given away more
than $350,000.
The essence of any memorial is remembrance. For the
Sheftels, the tournament is a way both to give back to the
community and to remember their son.
“It’s a bittersweet thing,” Elliot said. “But we’re always
amazed at the level of participation.”
