Winter Dinner

Cold weather, frosty air, and a sputtering of snow makes me want to braise. We had Kathy and Mike over for dinner tonight and I made one of Emeril's recipes: Asian Braised Short Ribs. The short ribs are braised in a dutch oven for 3 hours in a mixture of soy sauce, ginger, garlic, green onion, and rice wine vinegar. Hoisin sauce is added to the sauce to finish, along with a splash of orange juice. I served it over jasmine rice and threw in some sliced carrots, sugar snap peas, and edamame to finish. It was very delicious, rich, and perfect for the weather. For dessert we had a lemon souffle-like dish that I was introduced to by my Aunt Veronica. It is a classic from the Joy of Cooking. It is a "magical" dessert that when baked, separates into 2 layers; custard and souffle. I made a fresh raspberry sauce to go with it and mmmmmm. It was so good... light, airy, tart, fresh. Perfect.