Sunday Dinner- Spare Me a Rib.

This weeks Sunday dinner was entirely random.  With no idea of what I wanted to attempt, I decided to check out a local farmers market called The Food Shed near the new apartment.  Much like the rest of the country I have lately been trying to consume locally grown foods, so this place is a great find!

I had been planning on photographing the market produce to give you some visuals…but in the excitement of the market I completely forgot to do so…next time, I promise.

(these were taken once I got home)


The first things I picked up were a few packets of heirloom seeds, followed by some duck sausage with dried cherries (look out for how I use that one), then some of the most gorgeous mushrooms I have ever seen – I finally settled on a bunch of Hen of the woods and Shitakis. Then some of the sweetest ginger I have ever tasted, and some farm fresh eggs which ooze with golden deliciousness with this mornings breakfast.

You may have noticed that I haven’t mentioned my Sunday dinner yet…that’s because I didn’t end up buying most of my dinner ingredients at the market….I was just really excited to share this venture with you.

Onward to Keyfood!

With the new inspiration coming from meats on sale, Paul was quickly drawn into a massive slab of spare ribs…we bought two.


RECIPE:

The Rub:

1 tbsp Paprika

1 tbsp fresh ground Pepper

4 cloves Garlic – minced

2 tbsp Ginger – minced

1 tbsp Salt

1 ½ tbsp Mustard powder

2 tsp Ancho chili powder

1 tsp Ground Cloves

1 ½ tsp pimento powder

 

The Drizzle:

Honey

2 tbsp Butter

 

The Liquids:

1 beef bullion

1 cup water

½ cup red wine vinegar

Heat the oven to 400′. The steps are simple; Place the meat in a roasting pan. Work all of the rub ingredients with a mortar and pestle and rub into the meat.  Dot the top with butter. Drizzle the top with a generous amount of honey, pour the water over the top and push the bullion cube down into the liquids.  Cover tightly with tin foil and put her in the oven!  After about two hours baste- you want to wait and keep the tinfoil tight so that the steam soaks into the meat. Let them keep cooking until your baster pokes right through the meat- in between the bones- approx 3 hours total depending on the size and fat content of the ribs.

Don’t forget to let them cool a bit before you cut into them. I find it easier to cut a group of ribs and serve them that way instead of individual ribs.




As a side dish I sauteed the Hen of the Woods mushrooms with about 3 big cloves of minced garlic and two tbsp of butter, keep them on med-high heat until they start to crisp up and brown nicely.

And for dessert this week. Meyer Lemon Upside-down Cake (Gluten-free)



I had to buy these lemons from fairway last week.  The color is so amazingly vibrant. They smell is invitingly sweet and tangy. The skin is just firm enough to let you know how wonderfully juicy the fruit inside will be. Really I had no choice.

Sugary goodness:

1/2 cup honey
1/4 cup water
a few shakes of lavender

Batter:

2-3 Meyer lemons, sliced very thin, remove seeds

3 large eggs
1/2 cup (125ml) honey
1 1/2 (160gr) stick unsalted butter, melted and cooled
just under a cup rice flour

just under half a cup millet flour
1/2 teaspoon ground cardamom

Preheat oven to 350F. Line the inside of a spring-form pan with parchment paper. Place the pans on a baking sheet and set aside.


For the caramel:
In a large heavy bottomed saucepan, bring the honey, water and lavender to a boil. Turn it down and let it simmer until thickened – you don’t want to walk away and have this mixture boil over… like I did.  After approx 7 minutes pour the caramel into the prepared cake pan.


For the cake:

The fun part is arranging the lemon slices in the caramel – the goal is one solid layer with little over-lapping. 

In the bowl of an electric mixer, beat the eggs and honey on medium speed for about 2 minutes. Slowly add in the melted butter. Add the flours and mix until fully incorporated. Pour this luscious batter into the pan and sprinkle the bottom with cinnamon.  Bake for 30-40 minutes or until golden brown.

Remove from the oven and let cool to room temperature. Turnout onto a plate. Watch out for the oozing honey caramel.

This is a dense cake so slices should be small – therefore you will have leftovers, and it makes for a tasty accompaniment to coffee!



Next week I plan to find more inspiration from fresh local ingredients and prepare more tasty meals with Spring in mind!

Enjoy!

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