Breiman, executive chef at the Salish Lodge & Spa in the mountains
near Seattle, Wash., is committed to using ingredients from local farms
and orchards. But during the rainy winter months, they have little to
offer in the way of fresh produce. So Breiman turns to dried fruits,
which he preserved in his own kitchen during the bounteous days of
summer and autumn. Here is one of his recipes that shows how he puts
dried fruits to use.
Country Beef Short Ribs
with Autumn Fruit Compote
pounds beef short ribs
2 tablespoon olive oil
1 liter chicken stock
1 liter veal stock
½ liter Burgundy wine
1 onion (peeled and coarsely chopped)
1 carrot (peeled and coarsely chopped)
2 stalks of celery (coarsely chopped)
1 tomato (cored and coarsely chopped)
1 head of garlic (sliced in half)
3 bay leaves
½ bunch thyme
salt and pepper to taste
¼ cup dried cherries
¼ cup dried apricots (diced)
¼ cup dried figs (diced)
¼ cup dried cranberries
¼ cup sugar
1 cinnamon stick
1 teaspoon vanilla extract
2 cups water
3 tablespoons butter
To make short ribs:
1. Season with salt and pepper. Heat braising pan with olive oil
and sear all sides of short ribs.
2. Remove from pan
discard grease and add carrots, celery, onions, tomato, bay leaf, and
thyme. Cook until lightly
3. Deglaze with
wine add veal stock and chicken stock bring to a boil.
Add short ribs and bring the liquid up to a slow rolling boil.
4. Cover pan with
aluminum foil and place in a 425 degree oven for approximately 3-4 hours
or until very tender.
5. Remove short rib
and strain liquid. Reduce
liquid to sauce consistency. Place short rib back into liquid and set
aside keeping warm until final presentation.
To make fruit compote:
1. Boil water, butter, sugar, cinnamon, cloves and vanilla
together in a medium sized pot. Add dried fruit and continue simmering
until fruit is tender. Set aside for final presentation.
Cut short ribs into desired portions.
In the center of a large 12-inch serving plate, place a slice of
braised short ribs, place fruit compote on top of short ribs and finish
by smothering the ribs with the remaining braising liquid. Serve