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Vintage California Cuisine: 300 Recipes from the First Cookbooks Published in the Golden State


Read a profile of Roy Breiman





Roy 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.

Oregon Country Beef Short Ribs
with Autumn Fruit Compote

5 pounds beef short ribs 
2 tablespoon olive oil

Braising Liquid:
1 liter chicken stock
1 liter veal stock
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
bunch thyme
salt and pepper to taste

Fruit Compote:
cup dried cherries
cup dried apricots (diced)
cup dried figs (diced)
cup dried cranberries
cup sugar     
1 cinnamon stick
3 cloves
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 caramelized.

3. Deglaze with Burgundy 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 Immediately.

Copyright 2005 Seasonal Chef