Serves 6 1 bottle of Cabernet Sauvignon 2 tablespoons vegetable oil 6 short ribs, trimmed Salt 1 teaspoon black peppercorns, crushed Flour for dredging 10 cloves garlic, peeled 8 large shallots, peeled, trimmed, rinsed, split and dried 2 medium organic carrots, peeled, trimmed and cut into 1-inch lengths 2 stalks organic celery, peeled, trimmed and cut into 1-inch lengths 1 medium leek, white and light green parts only, coarsely chopped 6 sprigs Italian parsley 2 sprigs thyme 2 bay leaves 2 tablespoons tomato paste 2 quarts unsalted organic beef stock or chicken stock Freshly ground white pepper →Pour the wine into a large saucepan set over medium heat. When the wine is heated, carefully set it aflame. Let the flames die out, then increase the heat so that the wine boils; allow it to boil until it cooks down by half. Remove from the heat. →Center a rack in the oven and preheat the oven to 350 degrees F. →Heat the oil in a Dutch oven or large casserole, large enough to hold 6 ribs, over medium-high heat. Season the ribs all over with salt and the crushed pepper. Dust the ribs with about 2 tablespoons of flour and then when the oil is hot, slip the ribs into the pot and sear for 4 to 5 minutes on each side, until well browned. →Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot; lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly 5 to 7 minutes, then stir in the tomato paste and cook for 1 minute to blend. →Add the reduced wine, browned ribs, and stock to the pot. Bring to a boil; cover the pot tightly, and slide it into the oven to braise for about 2½ hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled to the surface. →Carefully transfer the meat to a heated serving platter with a lip and keep warm. Boil the pan liquid until it thickens and reduces to about 1 quart. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids. →Source: Courtesy Wolfgang Puck. Smoked Salmon Blinis
Serves 8 to 10 2 cups all purpose flour 1 teaspoon baking powder 3 cage-free eggs, separated 1½ cups buttermilk 6 tablespoons (3 ounces) unsalted butter, melted 5 tablespoons vegetable oil 1 cup diced onions 2 heaping tablespoons chopped fresh dill 1½ teaspoons salt 1½ teaspoons white pepper 1 cup sour cream 2 tablespoons chopped fresh dill Salt Freshly ground white pepper 4 to 5 ounces smoked salmon, whitefish or sturgeon, cut into paper-thin slices Fresh lemon juice 8 to 10 dill sprigs for garnish →In a small bowl, sift together the flour and baking powder.