The short ribs were excellent. Susie Middleton was right. I am planning to live off them from here on out.
I realized that I’ve never given the recipe for Iris’s favorite carrots. These are suitable for kids of any age, or adults, and Iris has been known to eat several entire carrots’ worth at a sitting.
Peel as many carrots as you can fit in your skillet and cut them into 1/4 inch slices. Mince a shallot, or a bit of onion if you have no shallots. Melt some butter in a skillet over medium-high heat. Add the shallot and cook for about a minute, then throw in the carrots and salt to taste. Give them a good stir, then let them cook for a couple of minutes. Stir again, then let them brown again. You want the vegetables to get a little color. Add a pinch (or more) each of ground ginger and cumin and stir to combine. Add liquid to just cover the bottom of the pan. I used the braising liquid from the short ribs, but chicken broth or water are fine. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are very tender, about 15-20 minutes. If the bottom of the pan gets dry, add water as needed. Uncover, boil off any remaining liquid, top with freshly ground pepper, and serve.
Do you know the braising liquid dilemma? If you reduce your braising liquid down to less than a cup, you have an incredibly silky and rich sauce–but less than a cup of it. If you don’t reduce that far, you have plenty of sauce, but you keep thinking about how much richer and silkier the sauce would be if only….