Short Ribs Ragu (Fine Cooking) Time consuming, but delicious, according to the reviews. Serve over mashed potatoes, pasta or polenta. 3 to 4 lb. meaty bone-in beef short ribs, Kosher salt and freshly ground black pepper 2 Tbs. extra-virgin olive oil 3 oz. thickly sliced pancetta (about 3 1/4-inch-thick slices) or 3 slices thick-cut bacon, cut into 1/2-inch squares 1 medium yellow onion, diced (about 1 heaping cup) 1 celery stalk, diced (about 1/2 cup) 1 carrot, diced (about 1/2 cup) 1/2 cup sliced white mushrooms 3 large cloves garlic, coarsely chopped 2 Tbs. tomato paste Pinch crushed red pepper flakes 1/2 cup dry white wine or dry vermouth 1 28-oz. can whole peeled tomatoes Position a rack in the lower third of the oven and heat the oven to 300F. Cook the ribs: Trim away any excess fat from the top of each rib down to the first layer of meat, but don't remove the silverskin or tough-looking tissue that hold the ribs together or onto the bone. Pat the ribs dry with paper towels, and season them with salt and pepper. Heat the oil in a 5- to 6-quart Dutch oven (or other heavy pot with a lid) over medium heat until hot. Add only as many ribs as will fit without touching, and brown them on all sides, turning with tongs until nicely browned, 3 to 4 min. per side. Transfer to a platter, and continue until all the ribs are browned. Pour off and discard most of the fat from the pot. Return the pot to medium heat, and add the pancetta or bacon. Cook, stirring occasionally, until the pancetta or bacon has rendered some of its fat but is not crisp, about 3 minutes. Add the onion, celery, carrot, mushrooms, and garlic, and season with salt and pepper. Cook, stirring occasionally, until softened, about 8 min. Add the tomato paste and red pepper flakes, and cook for 2 min., stirring. Add the wine, increase the heat to medium-high, stir to scrape up any browned bits on the bottom of the pot, and bring to a boil. Add the tomatoes and their juices and bring to a simmer. Transfer the ribs to the oven: Return the short ribs (and any juices) to the pot in a single layer, nestling them into the sauce. Crumple a large sheet of parchment and smooth it out again. Arrange it over the pot, pressing it down so it nearly touches the ribs, allowing any overhang to extend up and over the edges of the pot. Set the lid in place, and transfer to the oven. Braise, turning the ribs with tongs every 45 min., until fork-tender and the meat is pulling away from the bone, about 2-1/2 hours. Make the ragu: Use tongs or a slotted spoon to carefully transfer the ribs to a shallow baking dish or wide bowl. Set aside until just cool enough to handle. Skim any visible surface fat from the braising liquid and bring to a gentle simmer over medium heat. If the tomatoes haven't broken up, break them up with a wooden spoon. If the sauce seems watery, increase the heat to medium-high and simmer to thicken. If not, keep it warm. Taste for salt and pepper. When the beef is cool enough to handle, remove the meat from the bones and the bands of connective tissue that encircled the bones. Chop the meat into bite-size chunks or pull into large strips. Return the meat to the sauce, and keep warm until ready to serve, or if making ahead, cool and refrigerate.

This is dinner tonight. SALMON WELLINGTON 1 17.3 oz. package pepperidge farm puff pastry (both sheets-thawed) 4 3/4 inch thick salmon fillet 4 Tbsp. minced shallots 4 Tbsp plus 2 teaspoons chopped fresh tarragon 1 md egg, beaten (for the glaze) FOR THE SAUCE 1/2 c dry white wine 1/2 c white wine vinegar 1/2 c chilled butter, diced (1 stick) 2 Tbsp. minced shallots Preheat your oven to 425'F. Roll out each pastry sheet on a lightly floured surface to a 12 inch square. Thaw the puff pastry for about 36 minutes. Cut each in half, forming four 12x6 inch rectangles. Place one salmon fillet in the center of each of the rectangles, about 3 inches in from and parallel to one short edge. Sprinkle each fillet with sea salt and fresh cracked black pepper and 1 tablespoon of shallots and 1 tablespoon of tarragon. Brush edges of each rectangle with the egg glaze. Fold the long sides of pastry, enclosing the fillets. Seal the edges of the pastry. Place them seam side down on baking sheet. Brush with glaze. Do not use tin foil, it will stick. Bake the Wellingtons until the dough is golden brown, about 20 minutes. Remove from the oven and let stand for 10 more minutes. Meanwhile make the sauce. Boil the wine, vinegar and 2 tbsp. of shallots in a heavy saucepan until the liquid is reduced to 6 tablespoons, about 8 minutes. Remove the pan from the heat and add the butter, one piece at a time, whisking until each piece melts before adding the next. Whisk in 2 teaspoons of fresh chopped tarragon. Season with salt and pepper. Cut into 3rds. Place sauce over pastry and serve hot.

Jumbo Apple Walnut Muffins Prep Time: 15 Minutes Bake Time: 30 Minutes Ready In: 45 Minutes Servings: 6 Jumbo or 12 regular sized Ingredients: 1/2 cup butter 1 1/4 cups white sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 2 eggs 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 cup milk 2 cups peeled, cored and sliced apples 1/2 cup walnuts 1/4 cup white sugar 1/2 teaspoon ground cinnamon 3 tablespoons all-purpose flour 2 tablespoons butter, cubed Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers. 2. In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble. 3. To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas. 4. Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. Sue

Chicken Enchiladas ================== 8-10 flour tortillas or corn tortillas 1/2 cup chopped onion 4 garlic cloves, minced 1 teaspoon ground coriander 1/4 teaspoon pepper 2 tablespoons butter 3 tablespoons flour 1 (8 ounce) carton sour cream 2 cups chicken broth 1 (4 ounce) can diced green chili peppers 1 cup shredded monterey jack cheese 2 cups shredded, cooked chicken Black olives (optional) Tomato (optional) Green onion (optional) 1Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften. 2For Sauce: In a saucepan, cook onion, garlic, coriander, and pepper in the butter until the onion is tender. 3Stir the flour into the sour cream, and then add to the onion mixture. 4Stir in broth and chili peppers all at once. 5Cook and stir until thick and bubbly. 6Remove from heat; stir in 1/2 C of the cheese. 7For Filling: Stir 1/2 C of the sauce into the chicken, mixing well. 8Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up. 9Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish. 10Top with remaining sauce. 11Bake, covered, in 350* oven for 35 minutes. 12Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. 13Let stand 10 minutes. 14If Desired: garnish tops with olives, tomatoes, and cheese.