triaculinarystudio.blogspot.com

Tria: Fine Catering & Gourmet Eats

Thursday, February 23, 2012. Slow Cooked Beef Short Ribs. Winter Spiced-Port Braised Beef Short Ribs. This dish is better when it is made ahead of time, up to 3 days; this. Allows the flavours to marry and it also allows you to let the fat solidify for easy removal. Allowing it to sit makes it taste even better. 8226; 6 lb bone in beef short ribs. 8226; 1 bottle Port (I use an inexpensive Australian port-style wine called Emu). 8226; 1 cup veal stock or brown chicken stock. 8226; Salt and pepper to taste.

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Tria: Fine Catering & Gourmet Eats | triaculinarystudio.blogspot.com Reviews

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Thursday, February 23, 2012. Slow Cooked Beef Short Ribs. Winter Spiced-Port Braised Beef Short Ribs. This dish is better when it is made ahead of time, up to 3 days; this. Allows the flavours to marry and it also allows you to let the fat solidify for easy removal. Allowing it to sit makes it taste even better. 8226; 6 lb bone in beef short ribs. 8226; 1 bottle Port (I use an inexpensive Australian port-style wine called Emu). 8226; 1 cup veal stock or brown chicken stock. 8226; Salt and pepper to taste.

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Tria: Fine Catering & Gourmet Eats | triaculinarystudio.blogspot.com Reviews

https://triaculinarystudio.blogspot.com

Thursday, February 23, 2012. Slow Cooked Beef Short Ribs. Winter Spiced-Port Braised Beef Short Ribs. This dish is better when it is made ahead of time, up to 3 days; this. Allows the flavours to marry and it also allows you to let the fat solidify for easy removal. Allowing it to sit makes it taste even better. 8226; 6 lb bone in beef short ribs. 8226; 1 bottle Port (I use an inexpensive Australian port-style wine called Emu). 8226; 1 cup veal stock or brown chicken stock. 8226; Salt and pepper to taste.

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Tria: Fine Catering & Gourmet Eats: November 2011

http://triaculinarystudio.blogspot.com/2011_11_01_archive.html

Thursday, November 10, 2011. The importance of stock. High quality ingredients and a proper stock are the foundation for so many delicious dishes. This is a classic example of the simplicity of a great Italian recipe: fresh tomatoes and stock make up the bulk of the dish. Preparation and cooking time:. 6 whole garlic cloves, peeled. 100 ml extra virgin olive oil. 2 sprigs fresh rosemary, wrapped in cheesecloth. 375 ml (1 ½ cups) fresh tomatoes (approximately 3 medium tomatoes), cut into pieces. Subscribe...

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Tria: Fine Catering & Gourmet Eats: Patience is a virtue I may not have ...

http://triaculinarystudio.blogspot.com/2011/12/patience-is-virtue-i-may-not-have.html

Thursday, December 15, 2011. Patience is a virtue I may not have . Tria is going through some fabulous changes right now, I can't tell you how much I appreciate everyone's patience, support and well-wishes. We're so close to finalizing all the details of our move and new location, I can't wait to talk about it. It's incredibly difficult to get legal, financial and all other details sorted out at Christmas time! This is a test of patience that I may be failing . Tria: Gourmet Eats to Go.

3

Tria: Fine Catering & Gourmet Eats: The importance of stock

http://triaculinarystudio.blogspot.com/2011/11/importance-of-stock.html

Thursday, November 10, 2011. The importance of stock. High quality ingredients and a proper stock are the foundation for so many delicious dishes. This is a classic example of the simplicity of a great Italian recipe: fresh tomatoes and stock make up the bulk of the dish. Preparation and cooking time:. 6 whole garlic cloves, peeled. 100 ml extra virgin olive oil. 2 sprigs fresh rosemary, wrapped in cheesecloth. 375 ml (1 ½ cups) fresh tomatoes (approximately 3 medium tomatoes), cut into pieces. Subscribe...

4

Tria: Fine Catering & Gourmet Eats: February 2012

http://triaculinarystudio.blogspot.com/2012_02_01_archive.html

Thursday, February 23, 2012. Slow Cooked Beef Short Ribs. Winter Spiced-Port Braised Beef Short Ribs. This dish is better when it is made ahead of time, up to 3 days; this. Allows the flavours to marry and it also allows you to let the fat solidify for easy removal. Allowing it to sit makes it taste even better. 8226; 6 lb bone in beef short ribs. 8226; 1 bottle Port (I use an inexpensive Australian port-style wine called Emu). 8226; 1 cup veal stock or brown chicken stock. 8226; Salt and pepper to taste.

5

Tria: Fine Catering & Gourmet Eats: September 2011

http://triaculinarystudio.blogspot.com/2011_09_01_archive.html

Sunday, September 4, 2011. Recipe of the Week at Tria at the Butcher's Block. Roasted Cherry Tomatoes with Basil and Feta and Roasted Chicken Breast. Tomatoes and basil are in at their peak right now, here’s a great recipe for a complete and healthy meal. 3 whole cloves of garlic. 2/3 cup olive oil. 2 lbs cherry tomatoes. 1 loaf focaccia bread. Or 1 loaf French bread, heated. 6 ounces feta cheese. 1 bunch fresh basil. 6 chicken breasts marinated in olive oil and lemon zest. Preheat oven to 400°F. Awesome...

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Tria: Fine Catering & Gourmet Eats

Thursday, February 23, 2012. Slow Cooked Beef Short Ribs. Winter Spiced-Port Braised Beef Short Ribs. This dish is better when it is made ahead of time, up to 3 days; this. Allows the flavours to marry and it also allows you to let the fat solidify for easy removal. Allowing it to sit makes it taste even better. 8226; 6 lb bone in beef short ribs. 8226; 1 bottle Port (I use an inexpensive Australian port-style wine called Emu). 8226; 1 cup veal stock or brown chicken stock. 8226; Salt and pepper to taste.

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