cook like james

Pork tenderloin is a quick and easy option for a quick weeknight dinner. Look for the small packages of individually wrapped “natural” pork tenderloin – not enhanced or seasoned. The combination of maple syrup, mustard and smoked paprika add great flavor to this dish. I like to serve it with Croatian Mashed Potatoes, but mashed sweet potatoes or rice also work well.

Download Maple-Glazed Pork Tenderloin for Two recipe

PORK TENDERLOIN:

⅓ cup plus 1 tablespoon 100% pure maple syrup

1 teaspoon Dijon mustard

1 tablespoon dry sherry

2 teaspoons cider vinegar

¾ teaspoon grated fresh ginger

½ teaspoon smoked paprika

¼ teaspoon salt, plus more as needed

1 tablespoon cornstarch

1 teaspoon sugar

¼ teaspoon salt

¼ teaspoon pepper

1 (12-ounce) pork tenderloin, trimmed and silver skin removed

2 teaspoons vegetable oil

1. About 30 minutes before preparation, adjust oven rack to middle position and heat oven to 350 degrees. Stir ⅓ cup maple syrup, mustard, dry sherry, vinegar, ¼ teaspoon salt, and cayenne together in small bowl; set aside until needed

2. Combine cornstarch, sugar, ¼ teaspoon salt, and ¼ teaspoon pepper in shallow dish. Pat tenderloin dry with paper towels.

3. Heat oil in 10-inch oven safe nonstick skillet over medium-high heat until just smoking.

4. While pan heats, roll tenderloin in cornstarch mixture until evenly coated on all sides; thoroughly pat off excess cornstarch mixture.

5. When oil is hot and just smoking, brown tenderloin well on all sides, 6 to 8 minutes; transfer to plate.

6. Pour off fat from skillet and return to medium heat. Add syrup mixture to now-empty skillet, bring to simmer, scraping up any browned bits, and cook until reduced to ⅓ cup, 30 seconds to 1 minute. Return browned tenderloin to skillet and turn to coat with glaze. Transfer skillet to oven and roast tenderloin until meat registers 145 degrees, 8 to 12 minutes.

7. Using potholders (skillet handle will be hot), remove skillet from oven. Transfer tenderloin to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes.

8. Meanwhile, being careful of hot skillet handle, transfer glaze left in skillet to small bowl and stir in remaining 1 tablespoon maple syrup. Brush tenderloin with 1 tablespoon glaze, then slice ¼ inch thick. Serve pork, passing remaining glaze separately.

I first saw this version of Spice Bundt cake in Maida Heatter's Book of Great American Desserts. Maida was known as the “Queen of Cake” and lived to the age of 102; if you’re not familiar with her recipes, I highly recommend seeking out one of her cookbooks online. Maida’s original recipe is very good, but I found the amount of molasses in a tad overwhelming, and some of the instructions were a little time consuming (separating eggs and folding in beaten egg whites – too many dishes!) This is a more streamlined recipe but tastes excellent (maybe even better) It is a great dessert for the holidays, or during the winter months, as the spice batter is reminiscent of gingerbread.

*Note – it’s critical to bring the butter, milk, and eggs to room temperature before proceeding with recipe

Download Maida Heatter Inspired Marbleized Spice Bundt Cake

FOR THE VANILLA CAKE BATTTER:

½ cup (3.4 ounces/93 grams) vegetable shortening, plus more for greasing the pan

3 cups (13.5 ounces/375 grams) all-purpose flour, plus more for dusting the pan

2 sticks (8 ounces/226 grams) unsalted butter, well softened

2 ¾ cups (19.6 ounces/560 grams) sugar

4 large eggs, at room temperature

2 teaspoons vanilla extract

1 teaspoon salt

1 teaspoon baking powder

1 cup whole milk, at room temperature

FOR THE SPICE SWIRL BATTER:

2 cups of the prepared vanilla cake batter

1/4 cup unsulfured molasses

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/8 teaspoon ground allspice

FINISH COATING:

2 tablespoons melted unsalted butter

1/4 cup granulated sugar mixed with 3/4 teaspoon ground cinnamon

INSTRUCTIONS

1. Preheat the oven to 350 degrees; position the rack in the center of the oven.

2. Thoroughly grease a 9-inch Bundt pan with some shortening, getting into every nook to ensure that the cake releases perfectly from the pan after baking. Dust the pan with the flour and tap out any excess.

3. In a medium bowl thoroughly whisk together the flour, salt, and baking powder; set aside. Combine spices in a small dish and set aside.

4. Place the ½ cup (93 grams) shortening in a large bowl and, using a stand mixer, beat the shortening on medium speed until softened and spread around, about 30 seconds. Add the butter and sugar and beat together on medium low speed until the mixture looks fluffy, about 1 minute. Increase the speed to medium and beat the ingredients until well combined, some graininess has softened, and the texture feels more cohesive and fluffier, 3 to 5 minutes.

5. With the mixer running, add the eggs, one at a time, beating for 1 minute between each addition. After the last egg, the batter may look slightly curdled.

6. Beat in the vanilla extract until combined.

7. Add half of the dry ingredients to the butter and egg mixture. Beat on low speed until just combined and a few flour streaks remain. With the mixer motor running, add the milk and beat until just combined. The mixture may appear curdled again. Add the remaining flour and beat until combined. Using a silicone spatula, scoop batter from the bottom and sides of the bowl to the top for any hidden pockets of flour. Beat on medium speed for 1 minute to fully combine.

8. Spoon 2 cups of the vanilla cake batter into a medium bowl. Stir in molasses and reserved spices until well combined.

9. Spoon half of the plain vanilla batter into the prepared pan. Using a large kitchen spoon, dollop half of the spice batter on top of the plain batter and gently smooth over with a small offset spatula. Add the remaining plain vanilla cake batter and the remaining spice batter on top of that. Smooth the top and use a butter knife or offset spatula gently swirl the spice batter down into the vanilla cake batter. Smooth the top and place on the middle rack in the oven.

10. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes, until the cake is golden brown, has risen, and cracked across the top. Insert a toothpick to test the doneness of the cake; it should come out clean or with a few moist crumbs.

11. Let the cake cool in the pan on a wire rack for 15 minutes and gently invert the cake on a wire rack to cool completely.

12. Brush with melted butter and sprinkle generously with cinnamon sugar and serve

13. Cake will keep wrapped at room temperature for up to 5 days.

Pecan pie is always a favorite around Thanksgiving and the holidays, and this is a great alternative to a traditional pie recipe. It still has the rich caramel flavor, but the crisp, buttery crust is enhanced with ground pecans and the filling has notes of maple, bourbon, and vanilla. Serve with whipped cream or ice cream, and just enjoy it on its own.

Download Maple Glazed Pecan Tart

Tart Crust

1 cup (5 ounces/ 141 grams) all-purpose flour

¼ cup (1 ¾ ounces/48 grams) packed light brown sugar

¼ cup (1 ounce/30 grams) coarsely chopped pecans, toasted*,

¼ teaspoon baking powder

¼ teaspoon table salt

8 tablespoons/ 1 stick unsalted butter (4 ounces/113grams)

Pecan Filling

2/3 cup (4.7 ounces/135 grams) packed light brown sugar

¼ cup (3 ounces/82 grams) light corn syrup

2 tablespoons (1 ounce/40 grams) pure maple syrup (dark amber if possible)

4 tablespoons (2ounces/56 grams) unsalted butter, melted and cooled

1 tablespoon bourbon or dark rum

1 teaspoon vanilla

¼ teaspoon salt

2 large eggs

¾ cup (3 ounces/90 grams) pecans, chopped coarse, plus 14 whole pecan halves for decorating

1 -2 tablespoons of maple syrup for glazing the finished tart

FOR THE CRUST:

1. Grease or lightly spray an oblong tart pan (14”x4.5”) or four 4-inch fluted tart pans with removable bottoms; set aside.

2. Process the four, brown sugar, nuts, baking powder, and salt in a food processor until combined, about 5 minutes. Sprinkle butter pieces over the top and pulse until mixture is pale yellow and resembles coarse cornmeal, 8-10 pulses.

3. Sprinkle mixture evenly into prepared pan(s). Mixture will be dry and crumbly, press crumbs into an even layer over bottom and up the sides using the bottom of a dry measuring cup. (it helps to start with the edges using thumb and fingers to press dough in firmly, and then pat bottom down with measuring cup)

4. Wrap tart in plastic wrap and freeze for at least 30 minutes or up to 1 week.

5. Adjust oven rack to middle position and heat to 350°F. Remove tart from freezer and place on a rimmed baking sheet. Press a double layer of aluminum foil into the frozen tart shell, over the edges, and fill with pie weights. Bake until tart shell in golden brown and set, 20-25 minutes, rotating halfway through baking. Carefully remove foil and pie weights and let shell cool slightly while preparing filling.

FOR THE FILLING:

Whisk sugar, corn syrup, maple syrup, melted butter, bourbon, vanilla, and salt together in a medium bowl until sugar dissolves. Whisk in eggs to combine. Stir in half the chopped walnuts, and then sprinkle remaining chopped nuts over filling. Arrange 14 pecan halves, down the center of the tart shell.

1. Bake tart on rimmed baking sheet until filling is set and nuts begin to brown, 20-25 minutes, rotating tart halfway through baking. Move pan to wire rack and brush the center nuts with maple syrup. Let tart cool completely, about 1 hour.

2. To serve, remove outer ring from tart pan, and slide a thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or plate.

Pasticceria Gollini in Vignola, Italy, not far from Modena, is home to a much-celebrated flourless chocolate cake known as torta Barozzi. Created in 1886 by pastry chef Eugenio Gollini and named for Jacopo Barozzi da Vignola, a 16th-century architect, this much-loved sweet continues to be produced today according to a closely guarded secret recipe. This Torta Barozzi recipe is one interpretation found in the July-August 2021 issue of Milk Street magazine, as the original recipe has been shrouded in secrecy since it was created in 1886. With an ingredients list that almost always includes dark chocolate, nuts, rum and coffee, this cake is a guaranteed crowd pleaser that also happens to be gluten-free. Some important points before you begin: Use high quality bittersweet (70%) chocolate; beat the sugar and egg yolks very well; do not overbeat the egg whites; and most importantly, do not overbake the cake.

Download Italian Flourless Bittersweet Chocolate Cake - Torta Barozzi recipe

Ingredients

141 grams (10 tablespoons) salted butter, cut into 10 pieces, plus more for the pan

134 grams (6 ounces) bittersweet chocolate (about 70%, like Lindt bittersweet), chopped

20 grams (¼ cup) Dutch-processed cocoa powder, plus more for dusting

2 teaspoons instant espresso powder

4 large eggs, separated, room temperature

160 grams (¾ cup) white sugar, divided

100 grams (1 cup) almond flour

½ teaspoon table salt

3 tablespoons dark rum

1. Heat the oven to 350°f with a rack in the middle position. Butter an 8-inch square pan, line the bottom with a parchment square and butter the parchment.

2. In a medium saucepan over medium, melt the butter. Remove from the heat and add the chocolate, cocoa, and espresso powder. Let stand for a few minutes to allow the chocolate to soften, then whisk until the mixture is smooth; cool until barely warm to the touch.

3. In a large bowl, vigorously whisk the egg yolks and 107 grams (½ cup) of the sugar until lightened and creamy, about 30 seconds. Add the chocolate mixture and whisk until homogeneous. Add the almond flour and salt, then whisk until fully incorporated. Whisk in the rum; set aside.

4. In a stand mixer with the whisk attachment or in a large bowl with a hand mixer, whip the egg whites on medium-high until frothy, 1 to 2 minutes. With the mixer running, gradually add the remaining 53 grams (¼ cup) sugar, then beat until the whites hold soft peaks, about 2 minutes. Add about a third of the whipped whites to the yolk-chocolate mixture and fold with a silicone spatula to lighten and loosen the base. Scrape in the remaining whites and gently fold them into the batter until no streaks remain.

5. Transfer to the prepared pan and gently shake or tilt the pan to level the batter.

6. Bake until the cake is slightly domed, and a toothpick inserted at the center comes out with a few crumbs attached, 30 to 35 minutes. Cool in the pan on a wire rack for 30 to 45 minutes; the cake will deflate slightly as it cools.

7. Run a paring knife around the inside edge of the pan to loosen the cake, then invert onto a platter; needed, peel off and discard the parchment. Cool completely. Dust with cocoa before serving.

This surprisingly delicious chicken soup is quick to prepare and requires only a handful of readily available ingredients. I store it in the freezer in individual serving size containers, and just grab one when I need a fast bite.

Download Fast Easy Delicious Chicken Vegetable Soup recipe

Ingredients

2 tablespoons extra virgin olive oil (EVOO)

4-5 medium carrots, peeled and chopped

1 parsnip, peeled and chopped

1 large onion, chopped

2-3 ribs celery, chopped

1 14-ounce can diced tomatoes, optional

2 bay leaves, fresh or dried

Pinch of red pepper flakes

Salt and pepper to taste

6 cups good quality chicken stock

2 cups water

1 pound (the average weight of 1 package) chicken breast tenders, cut into 1” cubes

¼ cup fresh parsley, chopped

¼ cup fresh dill, chopped

1. Place a large pot over moderate heat and add the extra virgin olive oil and heat until shimmering.

2. Work close to the stove, and add vegetables to the pot as you chop, in the order they are listed. Once all the vegetables are in, add optional diced tomatoes, bay leaves, red pepper flakes, salt, pepper, and cook, stirring occasionally for 4-5 minutes.

3. Add chicken stock and water to the pot and raise heat to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 8-10 minutes. Remove soup from the heat. Stir in parsley and dill, remove bay leaves, and serve.

A fresh twist on an old classic. This is one of the most popular summer dishes that I make. Everyone raves, but the key is not so much the recipe (which is simple and basic) but rather the availability of summer ripe peaches at their peak of freshness.

Download Easy Summer Peach Caprese Salad recipe

3 tablespoons extra-virgin olive oil

1½ tablespoons lemon juice

Salt and pepper

1-pound ripe peaches, quartered and pitted, each quarter cut into 4 slices

12 ounces fresh mozzarella cheese, halved and sliced ¼ inch thick

6 large fresh basil leaves, torn into small pieces, and a few basil sprigs for garnish

White balsamic vinegar (to drizzle, optional)

1. Whisk oil, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper together in large bowl. Add peaches and gently toss to coat.

2. Shingle peaches and mozzarella on serving platter. Drizzle any remaining dressing from bowl over top. Sprinkle with basil and garnish platter with basil sprigs. Season with salt and pepper to taste. Serve, with optional balsamic drizzle.

 I try to make this recipe (which I found years ago in a Cook’s Illustrated magazine) every summer when tomatoes are in peak season. Inspired by the classic caprese salad, this pasta uses just a few ingredients that depends on high quality ingredients – ripe tomatoes, great olive oil, and fresh buffalo mozzarella.

¼ cup extra-virgin olive oil

2 - 4 teaspoons fresh lemon juice, more if needed depending on tomatoes

1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)

1 small shallot, minced fine (about 2 tablespoons)

Salt and ground black pepper

1 ½ pounds ripe tomatoes, cored, seeded, and cut into 1/2-inch dice

12 ounces fresh buffalo mozzarella cheese, cut into 1/2-inch cubes

1 pound penne pasta or other short tubular or curly pasta such as fusilli or campanelle

¼ cup chopped fresh basil

1 teaspoon sugar, if needed, depending on the ripeness of the tomatoes

1. Whisk oil, 2 teaspoons lemon juice, garlic, shallot, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in large bowl. Add tomatoes and buffalo mozzarella and gently toss to combine; set aside. Do not marinate for longer than 45 minutes.

2. While tomatoes are marinating, bring 4 quarts water to rolling boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain well.

3. Add pasta to tomato and mozzarella mixture and gently toss to combine. Let stand 5 minutes. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar, if desired, and serve immediately.

Sometimes a single layer cake is all you need for a small gathering, and they can look just as festive as a traditional layer cake. This cake is light, tender, and the banana flavor is enhanced with sour cream and lemon. I use cream cheese frosting on this cake, but if you are a fan of chocolate and banana, you could frost with a ganache or any favorite frosting.

Download Single Layer Banana Cake Cream Cheese Frosting

Cake Ingredients

2 large ripe bananas (1 cup/227 g/8 oz)

2 tablespoons (30g/1 ounce) sour cream you could use up to 1/2 cup (4 ½ oz/121g) it will make the cake extra moist

2 large eggs

2 teaspoons grated lemon or lime zest

1 ½ teaspoons vanilla

2 cups sifted cake flour (7 oz/200 g)

¾ cup + 2 tablespoons sugar (6 oz/200g)

1 teaspoon baking soda

¾ teaspoon baking powder

½ teaspoon salt

10 tablespoons soft unsalted butter (5 oz/ 142 g)

Cream Cheese Frosting (recipe follows below)

Cake Instructions

1. Grease and flour a 9-inch (23-cm) by 2-inch (5-cm) round cake pan, after you line the bottom with parchment paper, and pre-heat the oven to 350ºF/176ºC

2. In a food processor, process the bananas and sour cream until smooth. Add the eggs, lemon zest and vanilla, and process until just blended.

3. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, baking powder, and salt, and using hand mixer (or stand mixer) mix on low speed for 30 seconds to blend. Add the soft butter and half the banana mixture and beat on low speed until the ingredients are moistened. Increase to high speed (medium on stand mixer) and beat for 1 ½ minutes. Scrape down the side of bowl and gradually add remaining banana mixture in 2 batches, beating for 20 seconds after each addition. Give batter a final stir with rubber spatula.

4. Scrape the batter into the prepared cake pan and bake for 30-35 minutes or until a skewer inserted in the middle of the cake come out clean, and the cake when pressed lightly in the middle springs back.

Frosting Ingredients

4 tablespoons unsalted butter, softened

1 cup (4 ounces) confectioners' sugar

4 ounces cream cheese, cut into 4 pieces and softened

¾ teaspoon vanilla extract

Frosting Instructions

1. Using stand mixer fitted with paddle, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Add cream cheese, 1 piece at a time, beating after each addition until fully incorporated. Add vanilla and mix until no lumps remain. Spread on cooled Banana cake.

A few years ago, I was lucky enough to spend some time with friends in Israel during the Purim holiday, and one of the many highlights was exploring Jerusalem’s Machane Yehuda Market, often referred to as "The Shuk". It is the largest market in Jerusalem with over 250 vendors selling everything from fruit and vegetables to specialty foods, and clothing to Judaica. It is without a doubt an experience that must be part of any visit to Jerusalem, filled with fascinating sounds, sights, and smells.  One of the more famous spots is the Marzipan Bakery, which some say has the best Rugelach in Israel, and based on the long lines, they may be right.

Rugelach is a traditional Jewish pastry that is crescent-shaped and bursting with any number of fillings – jam, cinnamon, nuts or chocolate. It comes in two distinct varieties - the first is built on a yeasted dough and most often found in Israel (and at the Marzipan bakery) and the second version, more common here in the States, is made from a dough that’s highly enriched with a combination of butter and cream cheese. This rugelach recipe, from Cook's Country, is light, flaky, and delicious - use your favorite fruit jam, or a combination of jams, to create a simply perfect filling.

Download Perfect Jam-Filled Rugelach recipe

INGREDIENTS:

1 ½ cups (7½ ounces) all-purpose flour

¼ cup (1¾ ounces) granulated sugar

¼ teaspoon table salt

6 ounces cream cheese, cut into 3 pieces and chilled

10 tablespoons unsalted butter, cut into 1⁄2-inch pieces and chilled

¼ cup sour cream

⅔ cup raspberry and/or apricot jam, divided

¼ cup finely chopped walnuts, optional

1 large egg, beaten with 1 tablespoon water

1-2 tablespoons demerara sugar

NOTES:

The demerara sugar adds a nice crunch to these rugelach, but they are still great without it. If you have packets of Sugar in the Raw at home, you can use those in place of the demerara. When brushing the rugelach with the egg wash, brush only a few cookies at a time and then sprinkle them with the demerara sugar immediately. If you brush the egg wash onto all the rugelach at once, it will begin to dry by the time you get to the last rugelach, and the sugar won’t stick. If your jam contains large chunks of fruit, process it in the food processor to a smooth, spreadable consistency before using it. Be sure to check for doneness at 25 minutes; the jam tends to accelerate browning on the bottoms of the rugelach.

1. Process flour, granulated sugar, and salt in food processor until combined, about 3 seconds. Add cream cheese and pulse until large, irregularly sized chunks of cream cheese form with some small pieces interspersed throughout, about 5 pulses. Scatter butter over top and pulse until butter is size of large peas, 5 to 7 pulses.
2. Add sour cream and process until dough forms little clumps that hold together when pinched with your fingers (dough will look crumbly), about 10 seconds.
3. Transfer dough to clean counter and knead briefly until dough just comes together, about 3 turns. Divide dough in half (each piece should weigh about 11 ounces) and form each piece into 4-inch disk. Wrap disks individually with plastic wrap and refrigerate for at least 1 hour or up to 2 days.
4. Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Roll 1 dough disk into 12-inch circle on lightly floured counter. Using offset spatula, spread ⅓ cup jam evenly over entire surface of circle, sprinkle with finely chopped nuts if using. Using pizza wheel or sharp knife, cut through center of circle to form 16 equal wedges. Starting at wide edge of each wedge, roll dough toward point and transfer to prepared sheet, seam side down.
5. Wipe counter clean, dust counter with additional flour, and repeat with remaining dough disk and remaining ⅓ cup jam. Arrange rugelach in 8 rows of four on sheet.
6. Working with few rugelach at a time, brush tops with egg wash, then sprinkle with demerara sugar. Bake until golden brown, 30 to 35 minutes. Let cookies cool completely on sheet, about 20 minutes. Serve.

I found this recipe in a new cookbook from America’s Test Kitchen – Toast Oven Perfection.  I’m often cooking for two and my toaster oven speeds up the whole process and delivers the same results as a traditional oven. The boneless short ribs and celery root cook together on a quarter sheet pan and the whole meal comes together in about 40 minutes with just a few additional fresh ingredients.

Download Coffee Fennel-Rubbed Boneless Short Ribs Roasted Celery Root Parsley Salad recipe

2 pounds celery root, peeled and cut into ¾-inch pieces

2 tablespoons extra-virgin olive oil

Salt and pepper

1½ teaspoons ground fennel

1 teaspoon ground coffee

1 teaspoon packed brown sugar

½ teaspoon garlic powder

12 ounces boneless short ribs, 1½ to 2 inches thick and 4 to 5 inches long, trimmed

½ cup pomegranate seeds

½ cup fresh parsley leaves

1 teaspoon lemon juice

*Note: The thickness and marbling of boneless short ribs can vary; look for lean ribs cut from the chuck. Do not substitute bone-in English-style short ribs. Because they are cooked gently and not seared, the short ribs will be rosy throughout.

1. Adjust the oven rack to the lowest position and heat to 450 degrees. Combine fennel, coffee, sugar, garlic powder, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl. Pat short ribs dry with paper towels, rub with 1 teaspoon oil, and sprinkle evenly with spice mixture. Arrange ribs on one half of the small sheet pan.

2. Toss celery root with 2 teaspoons oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; transfer to the empty side of sheet pan and arrange in a single layer.

3. Roast until meat registers 120-125 degrees (for medium-rare) or 130-135 degrees (for medium) and celery root is tender, about 10-15 minutes, flipping ribs and tossing celery root halfway through roasting. Transfer short ribs to cutting board, tent with aluminum foil, and let rest while preparing salad.

4. Transfer celery root to large bowl, add pomegranate seeds, parsley, lemon juice, and remaining 1 tablespoon oil, and toss to coat. Season with salt and pepper to taste. Slice short ribs thin and serve with salad.