October 01, 2014


Recipe: Cabernet Braised Short Ribs over Mushroom Risotto

This is my go to recipe when I want to impress. Its is SOOOO delicious. I a partial to anything with braised short ribs. I visited a restaurant and had a similar dish, but it was very pricey. I was determined to find a recipe and make my own.  Do not forgo the gremolata! Its a time consuming recipe so be sure you are free for an afternoon, but its so worth it. Thanks to The Peas are Hollow for such a delicious recipe. 


Cabernet Braised Short Ribs
recipe adapted slightly from epicurious.com
Serves 8 with leftovers
These are great made a day early and chilled overnight. This allows you to to skim some of the hardened fat off the top to produce a less greasy pan sauce, but are just as good made the day of.
8-9 pounds meaty short ribs
2 tablespoons fresh rosemary, minced
2 tablespoons fresk thyme, minced
1 tablespoon coarse salt
1 tablespoon freshly ground black pepper
1/4 cup (about) vegetable or olive oil
2 - 750 ml bottles of Cabernet Sauvingnon
2-4 cups beef stock (this will depend on the size and shape of the pot you use, you will need enough to just about cover the ribs with liquid)
2 tablespoons of butter, room temperature
2 teaspoons all purpose flour
The day before cooking the ribs, season the ribs on all sides with the rosemary, thyme, salt, and pepper and place in a large glass baking dish. Cover and chill overnight.
Let ribs stand at room temp before continuing. Preheat oven to 375 degrees F. In a large dutch oven, heat two tablespoon of oil over medium-high heat. Working in batches, add short ribs to pot in a single layer, turning about every 2 minutes to brown all sides. Place browned ribs in large bowl, and add more oil to pot as needed to brown all the ribs. Once all ribs have been seared, pour off drippings from pot and return to medium heat. Add the wine, scraping up and browned bits on the bottom of the pan. Bring wine to a simmer, then return the ribs and any accumulated juices to the pot. Add enough beef stock to almost cover the ribs. Bring to a boil, then cover and transfer pot to oven.
If making these the day of consumption, cook for about 3-3.5 hours, until meat is incredibly tender and falling off the bone.

If making the day before, cook for about 2.5 hours, then let cool, cover, and chill overnight. The following day, skim some of the congealed fat off the top and return to 375 degree oven for another hour to and hour and a half, until the meat is tender and falling off the bone.
When ribs are done, remove meat and bones from pot, place in a tightly covered bowl and keep warm. Skim any fat from the top of the liquid, and bring to simmer over medium high heat on the stovetop. Boil until reduced to about 2 cups, about 20 minutes. Mix together butter and flour in a bowl until well combined, and whisk into simmering braising liquid. Continue whisking over medium-high heat until thickened slightly, about 2 minutes.
Plate ribs next to, or on top of the risotto, topped with sauce and the mixed herb gremolata.

Meyer Lemon Herb Gremolata
adapted slightly from epicurious.com
Please don't skip this topping. It lends an amazingly bright citrus note to the earthy meatiness of the short ribs.
1/4 cup chopped italian parsley
3 tablespoons finely grated lemon peel, meyer lemon if it is in season
3 garlic cloves, minced
2 tablespoons finely minced rosemary
2 tablespoons finely minced thyme
Mix all ingredients in a small bowl. Can be made one day in advance, but I would recommend making it the day of so the citrus is at its freshest.

Mushroom Risotto
serves 8 plus plenty of leftovers
12-16 cups canned low sodium chicken broth
1 ounce dried porcini mushrooms
1/2 cup unsalted butter, divided (one stick)
4 tablespoons olive oil, divided
5-6 shallots, minced
1 1/2 pounds fresh mushrooms, chopped (I used a mix of white and baby bellas)
3 cups arborio rice
1 1/3 cup white wine
1 1/3 cup grated parmesan cheese
1/3 cup italian parsley, chopped
salt and freshly ground black pepper to taste
Bring the broth to a simmer in a large saucepan or small stockpot. Add the dried porcini mushrooms, reduce heat, and keep the broth warm over very low heat while you cook the risotto. The mushrooms will flavor the broth as they steep.
In a large heavy pot, melt two tablespoons of butter over medium heat. Add two tablespoons of olive oil. Add the shallots and saute until tender, about 6-8 minutes. Add the garlic, and saute for another 2-3 minutes.
Stir in the rice, and let cook until the rice toasts a bit and becomes slightly translucent, about 3-4 minutes. Add the wine and cook until it has absorbed, stirring frequently, about 3 minutes. Reduce heat to medium low, and add 1 cup of hot broth, stirring rice very frequently until broth is absorbed. Continue adding broth 1 cup at a time and stirring, until rice is just al dente. This should take about 30-40 minutes, and you may not need all the broth.

While rice is cooking, remove the porcini mushrooms from broth with slotted spoon, chop, and set aside. Heat two tablespoons of butter and one tablespoon of live oil in a large skillet over medium-high heat. Add fresh mushrooms and porcini mushrooms and saute until mushrooms are slightly browned, 8-10 minutes, stirring occasionally. Cover to keep warm and set aside.

When rice reaches the al dente stage, remove from heat and stir in remaining 1/2 stick of butter, parmesan cheese, mushrooms, and parsley.

Season with salt and pepper to taste.
September 04, 2014


The Baths in Virgin Gorda, BVI…so beautiful! Crystal blue waters,...

The Baths in Virgin Gorda, BVI…so beautiful! Crystal blue waters, boulders, & network of caves right on beach make this place so unique. One of my favorite spots on my cruise through the Virgin islands. The water in the caves varied from ankle deep to about knee height. the sand was so white and soft. It was a short cab ride from the ports. The water, as you can see above was pristine. It was great for snorkeling. I can't wait to go back! 

August 13, 2014


Trend Alert: Mix & Match studs for your own unique look....

Trend Alert: Mix & Match studs for your own unique look. #earthychicboutique #mismatchedstuds #mixandmatch #earrings #trendalert #fashionblogger #arrowstuds #xostuds (at www.earthychic.net)

August 01, 2014


July 29, 2014


Taco Tuesday!

What better way to celebrate Taco Tuesday than with a delicious black bean taco with chili corn & tomato salsa. I made this salsa inspired by the very famous Chipotle's roasted corn chilli salsa. This meal is great because it takes only minutes to make and packed with so many flavors! Makes for a perfect vegan taco with some modifications.

For the black beans:

1 tablespoon olive oil
1 small onion, chopped
1 garlic clove
1/4 cup of finely chopped green and red peppers
1 (15 ounce) can black beans, rinsed and drained
1/4 cup tomato sauce (canned)
1 (7 ounce) can green salsa (salsa verde)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin


Heat olive oil in a saucepan over medium-low heat; cook onion, peppers in hot oil until tender, about 5 minutes. Add garlic, let simmer for about a minute, don't let it brown. Add tomato sauce and a table spoon of water, let it reduce for another two minutes over medium-high heat. Stir black beans, green salsa, garlic powder, chili powder, and cumin (with the onion.) Reduce heat to low and cook the mixture at a simmer until it thickens, 10 to 15 minutes

Meanwhile the beans cook, we can start on the Chipotle Corn and Tomato Salsa.

For the salsa:

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar


Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

Assemble, and enjoy.

I got my tortillas, guac and sour scream at whole foods but you can always make your own.
July 24, 2014


All about the Druzy

Druzy always steals the show when appearing in custom designer jewelry. It's the glitter that catches the eye and attracts attention to the piece and lately, It seems like it's been popping up everywhere. Whether you are stepping out in the day or night time, It’s a great way to add some glimmer to your summer getup. Since Druzy is usually asymmetrical shape it easily lends itself to bohemian and more airy looks that define a summer wardrobe for most women.

But what is a Druzy? Are all Druzy’s created equal? How can you make sure that what you're about to purchase is in fact a quality piece of jewelry? Druzy is, essentially a crystal-covered rock. Tiny quartz crystals form on the surface or within the cavities of other rocks. Like a geode, such crystals often form on the inside of a stand-alone stone. When cracked open, a geode reveals crystals on the inside. When the crystals are small, and look like a coating of glittering stardust, called druzy.
July 22, 2014


Seared Scallops, onion confit over creamy mashed potatoes and...

Seared Scallops, onion confit over creamy mashed potatoes and green beans. Now on the blog! || #blog #blogger #altonbrown #confit #searedscallops #dinner #foodie

July 22, 2014


Seared Scallops with Onion Confit and Veggies

Seared scallops, onion confit over creamy mashed potatoes and green beans
Today I learned that "confit" is basically just a fancy name for something you cook the hell out of until it ends up looking like a marmalade. No, really, it’s a way of preserving foods by cooking it in its own fat. Which can also be done with various meats, vegetables, poultry or fruits. Here's my first attempt at making an onion confit, accompanied by Alton Browns best (in my opinion) scallop recipe.

Onion confit:
3 onions
3 tbsp oil
1 tbsp white wine vinegar
1 tbsp balsamic vinegar
1/2 cup beef bouillon
2 tsp sugar

Peel and slice the onions. You can also substitute red onion for this as well, but I haven’t tried it yet. Heat oil until it slides but don't let it get too hot. Add the onions.
Reduce the heat to medium-low. Stir to make sure all onions are coated with oil. Season with a little salt and pepper. Cook the onions until they are soft, stirring occasionally. It should take about 30 minutes. The onions need to be soft, yet not brown! Browning them might make them a bit bitter. Next, add the sugar, white wine vinegar, balsamic vinegar, beef stock and stir well. A pinch or parsley. Continue to cook the onions (stir occasionally) until the liquid is all gone, another 30 minutes or so.

Meanwhile the confit is ready to go, begin the mashed potatoes.

For the potatoes:

2 1/2 cups Water
3 large potatoes, cut into 1-inch pieces
1/4 cup milk
1 tablespoons of butter
Generous dash ground black pepper
Salt to taste


Bring the water over high heat to a boil in 3-quart. Add potatoes, Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain.
Mash potatoes with 1/4 cup milk, butter and black pepper/ salt. Add additional milk, if needed, until desired consistency.

For the scallops:

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper


Rinse scallops with cold water and thoroughly pat dry. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. Serve immediately.

Green beans:

Boil green beans.
Fill a large pot with just enough water to cover the beans. Bring the water to a boil over high heat and then add the freshly washed and trimmed beans to the water.
Once the water comes to a boil again, turn the heat down and let the beans simmer for about 4 minutes or until they are tender but still crisp.Drain the beans, season them with salt and pepper and serve immediately.

July 21, 2014


Congrats @scrawford113 you’re today’s lucky #winner! Email us...

Congrats @scrawford113 you’re today’s lucky #winner! Email us @earthychicboutique@aol.com for delivery info! @mdollnyc stay tuned for our next #contest this #friday! (at www.earthychic.net)

July 18, 2014


Today’s Stack…My goodluck diamond & sapphire Hamsa & X...

Today’s Stack…My goodluck diamond & sapphire Hamsa & X marks the spot bracelets. Both are sterling silver with 14kt gold plating and genuine diamonds. Love this set. Loyal20 for 20% off your order @ EarthyChic.com  #earthychicboutique #diamonds #miami #hamsabracelet #goodluck #xbracelet #protection #armcandy