In the Kitchen: Beet Polenta with Braised Short Ribs

In the Kitchen: Beet Polenta with Braised Short Ribs


SECOND SEASON JUST HOURS BEFORE LAST NIGHT’S FINALE. Michaela: THIS MORNING IN THE RHODE SHOW KITCHEN, WE’RE SO EXCITED TO WELCOME BACK DAN WHELAN. HE HAS A BLOG CALLED “FOOD IN MY BEARD.” HE’S COME IN WITH AWESOME RECIPES IN THE PAST AND TODAY’S IS VERY FITTING FOR THE TIME OF YEAR. WHAT ARE WE MAKING? I’M DOING A BRAISED SHORT RIB WITH BEET POLENTA. IN THE PAST, I HAVEN’T BEEN A BIG VALENTINE’S DAY GUY. I’M ENGAGED THIS YEAR. Michaela: CONGRATULATIONS! I’M VERY EXCITED. YOU KNOW, WE’RE PLANNING A WEDDING SO IT IS A VERY ROMANTIC TIME. Michaela: MM-HMM! AND NERVE RACKING. I CAN RELATE. SO, YOU DEFINITELY NEED A NIGHT AND TIME TOGETHER. I STARTED RESEARCHING WHAT EVEN IS A VALENTINE’S DAY RECIPE AND I SAW HEAVY CREAM AND PASTA AND BAY KOFNL I’M LIKE THIS DOESN’T SEEM LIKE A VALENTINE’S DAY THING TO ME. IF YOU SPEND A LITTLE EXTRA TIME IN THE KITCHEN, DEVELOP SOME FLAVOURS AND MAKE SOMETHING NICE WITH A FEW EXTRA TOUCHES, ITS CAN FEEL ROW MANLTZIC. Michaela: AND IT DOESN’T LOOK LIKE WE NEED MANY INGREDIENTS. WHAT DO WE NEED? THERE IS NOT A TON OF STUFF HERE. I HAVE THE SHORT RIB WHICH IS MAY SEEM INTIMIDATING TO PEOPLE. IT IS NOT JUST LIKE SEARING A STEAK, BUT SO MUCH EASIER. YOU SEAR THEM OFF AND PUT THEM IN THE OVEN A FEW HOURS AND THEY MELT DOWN, ESSENTIALLY. FOR THE POLENTA ITSELF, WE HAVE CORN MEAL. WE HAVE A MIXTURE OF MILK AND STOCK. Michaela: OK. AND THEN I’M GOING TAKE THE BEETS AND GRATE THEM IN THERE AND IT IS GOING TO GIVE IT A SORT OF LIKE A PINKISH HUE AND THAT IS VERY APPROPRIATE FOR HOLIDAY. Will: WE’RE BACK IN THE KITCHEN. FOOD IN MY BEARD BLOG IS WHERE YOU CAN FIND GREAT RECIPES. BEET POLENTA WITH BRAISED SHORT RIBS. THIS IS A GREAT WAY TO MIX UP EVEN PLAIN OLD POLENTA. FOR SURE. I’VE GOT THE SHORT RIBS COOK AWAY. I’LL SHOW THOSE WHEN WE’RE DONE HERE. BUT THIS IS JUST MILK AND STOCK BOILING AWAY AND I’M GOING TO STIR IN THE CORN MEAL HERE. AND YOU REALLY WANT TO WHISK IT SO THERE’S NOT LUMPS. AND THIS NEEDS TO JUST COOK FOR ABOUT, I DON’T KNOW, 20 MINUTES, HALF AN HOUR. AND YOU DON’T NEED TO BABY IT. YOU CAN COME BACK EVERY FIVE MINUTES. Will: ALL RIGHT. SO YOU CAN LET IT GO. YEAH. IF YOU ARE DOING THIS IN THE CLOTHES THAT YOU ARE WEARING AT DINNER OR ON LIVE TV WITH A GREY TIE ON, YOU HAVE TO BE CAREFUL. BECAUSE BEETS ARE — I MEAN LOOK AT MY HAND. THEY WILL STAIN FOR SURE. JUST LIKE IF YOU WERE PUTTING PARMESAN IN AND THE BRIGHT BEET COLOUR — LOOK, YOU’RE WATCHING IT. ALMOST LIKE ADDING RED DYE TO IT. BEETS ARE WHERE THE ORIGINAL ORIGIN OF THE RED VELVET CAKE. Will: REALLY? YEAH. PEOPLE WERE TOO POOR OR THE ECONOMIC SITUATION AT THAT TIME COULDN’T AFFORD REGULAR SUGAR SO THEY’RE USING BEETS. Will: AND ALSO SWEETEN IT UP A LITTLE BIT. IT WILL. AND LOOK THAT THE COLOUR ALREADY. Will: IT DOESN’T TAKE MUCH FOR YOU TO CHANGE COLOURS. NO, BEETS HAVE A NICE EARTHY FLAVOUR AND WILL MATCH WITH THE PARMESAN IN THERE AND I PUT YOGOURT IN THERE TO FINISH IT OFF. Will: IT IS A ROOT VEGETABLE. DID YOU HAVE TO COOK THAT? IT’S GOING TO COOK IN HERE IN THE 15 MINUTES OR SO. GOING TO BE ON THE STOVE STILL. Will: STIR THIS IN, LET THIS GO. AND DEPENDS ON HOW MUCH YOU LIKE BEETS AND HOW RED YOU WANT IT. Will: PUT THIS IN HERE AND LET THIS GO FOR A LITTLE BIT. AND YOU HAVE THE BRAISED SHORT RIBS IN THERE, SLOWLY COOKING. THEY’RE IN STOCK WITH A LITTLE BIT OF CHILI FLAKE. SO, THIS IS SWEET AND EARTHY. THE SHORT RIBS ARE SAVORY AND A LITTLE SPICY AND WE HAVE SOME ASPARAGUS RIGHT THERE. WITH US, NOT TO WORRY, WE’LL SHARE THEM ON OUR WEBSITE, rhodeshow.com. Michaela: YOU HAVE A LITTLE FOOD IN YOUR BEARD? WELL, THERE’S FOOD IN MY BEARD, IN OUR KITCHEN. THAT DIDN’T MAKE MUCH SENSE BECAUSE I DON’T HAVE A BEARD. BUT HE DOES. DAN WHELAN. AND HE HAS A GREAT BLOG WHERE HE SHARES SO MANY AWESOME RECIPES INCLUDING THIS ONE. A DIFFERENT TAKE ON THIS ONE. A LITTLE DIFFERENT. TODAY YOU CAN FIND A CHOCOLATE POLENTA IF YOU WANT TO GO THAT ROUTE. Michaela: AH. Brendan: WHENEVER YOU’RE HERE, WE SHOULD ALL WEAR A FAKE BEARD. Michaela: WOULD THANLT BE FUN? I CAN DO THAT NEXT TIME. NEXT TIME I’M GOING WEAR A TATER TOT CROWN. Michaela: YES. BECAUSE YOU HAVE A WHOLE BOOK COMING OUT ABOUT TATER TOTS. WE’LL TALK ABOUT THAT WHEN WE GET CLOSER. THIS IS POLENTA. AND WE’RE GOING TO FINISH IT WITH A LITTLE PARM AND SPOONFUL OF YOGOURT HERE. DO YOU MIND? Michaela: NOT AT ALL. Brendan: FANTASTIC. YOU MAY WANT TO WATCH THE MICROPLANE AFTER THE BEET. Michaela: GOOD IDEA. AND NOW THIS GUY. Michaela: IS THIS GREEK YOGOURT OR REGULAR YOGOURT? THIS IS GREEK. BUT IT DOESN’T MATTER. Michaela: KIND OF WHATEVER YOU HAVE. JUST NOT A FLAVOURED YOGOURT. RIGHT. GREEK YOGOURT IS REGULAR YOGOURT THAT HAS BEEN STRAINED OUT SO THE FLAVOUR WILL BE THE SAME. Michaela: BEAUTIFUL. I PUT IT IN THE PLATES HERE AND I HAVE ASPARAGUS THAT I’M GOING TO POP DOWN. Brendan: VERY NICE. Michaela: I LOVE THAT YOU DIDN’T COOK THAT TO DEATH. IT STARTED OFF SO BRIGHT AND GREEN. Brendan: AND ADDS A LOVELY DASH OF COLOUR. IF I DO SAY SO MYSELF. Michaela: THIS IS A VIBRANT DISH. Brendan: MATCHING OUR PERSONALITIES. I LOVE POLENTA. BEETS, I’M A LITTLE LUKEWARM. I’M STARTING TO COME AROUND. BUT I WOULD NEVER THINK TO PUT THIS COMBINATION TOGETHER. IT REALLY IS JUST ALL ABOUT GETTING CREATIVE, ISN’T IT? Michaela: I’M GOING TO PUT YOU TO THE TEST RIGHT NOW, BRENDAN. Brendan: HERE SHE GOES. Michaela: I WAS GOING TO HAND YOU THE FORK. OK. I’LL FEED YOU. Brendan: EXCELLENT. Michaela: SEE? I WILL TAKE CREDIT FOR HAVING CONVERTED YOU TO A POLENTA LOVER. Michaela: THERE YOU GO. SO LOOK, THIS IS A STUNNING-LOOKING DISH. Michaela: AND IT SMELLS PHENOMENAL. I LIKE TO TAKE THE JUICE FROM THE SHORT RIB COOKING — Brendan: IT LOOKS TOO GOOD TO EAT. Michaela: SPEAK FOR YOURSELF. [LAUGHTER] AND THESE HAVE BEEN COOKING SO LONG THAT THEY’LL JUST KIND OF BE ABLE TO — THEY JUST FALL RIGHT OFF THE BONE. HOW LONG DO THOSE COOK FOR? THEY ARE IN THERE FOR ABOUT THREE HOURS — NOT IN HERE, AT HOME. ABOUT THREE HOURS. AND YOU JUST KIND OF LET ‘EM SLOW COOK. FIRST YOU HAVE TO REALLY SEAR THE OUTSIDE. Michaela: MM-HMM. THAT WILL MAKE ALL THE DIFFERENCE. AND THAT SEAR, THAT’S FLAVOUR. IT DEFINITELY IS. AND THEN IT IS JUST A STOCK IN THERE. SAME STOCK THAT I COOKED THE POLENTA IN. SOME MILK AS WELL. Brendan: LET’S TALK ABOUT OTHER PROJECTS ON THE BLOG. WHAT DO WE NEED TO KNOW ABOUT? A SNEAK PREVIEW OF MY NEW BOOK. Michaela: OH! Brendan: IT WAS OVER HERE AND I DIDN’T KNOW. THERE YOU GO. CAME IN THE MAIL YESTERDAY. BUT IT COMES OUT IN MAY. YOU CAN PREORDER IT NOW. IT’S ALL TATER TOT RECIPE AND IT IS GOING TO MAKE YOUR SUMMER AMAZING. ♪ THESE ARE TATERLY AWESOME ♪ ♪ RECIPES ♪ THERE ARE SO MANY PUNS. THERE’S A RECIPE CALLED TATEL ECLIPSE OF THE HEART. — TATEL ECLAIRS OF THE HEART. [LAUGHTER] Brendan: WE LOVE OUR PUNS HERE ON “THE RHODE SHOW”. Michaela: IF YOU KNOW SOMEONE WHO WOULD LIKE THE RECIPE OR A KID GOING OFF TO COLLEGE, THAT IS THE PERFECT BOOK. Brendan: THANK YOU SO MUCH. ALWAYS GREET SEE YOU.

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