Sole with Lemon-Butter Sauce

If you've ever shopped at Costco's meat and fish section, you can't miss the giant packets of fresh fish fillets.  I caved into temptation and bought two: one wild-caught salmon and one fillet of sole.  Fortunately for me, I found a quick and easy sole recipe in a cookbook that one of my mother-in-laws bought me last Christmas. This literally took 10 minutes to make.  The fillets were small, so I'd say this serves 3 if you use 8 fillets instead of 8.  I also didn't have any lemons handy and used fresh thyme from our garden instead.

• 1/2 cup dry white wine
• 8 sole fillets
• 16 very thin lemon slice (from 1-2 lemons), seeds removed
• juice of 1 lemon (3 tbsp)
• 3 tbsp cold butter, cut into pieces

Place the wine in a large, lidded skillet. Fold each sole fillet into thirds. Arrange in the skillet; season with salt and pepper. Lay 2 overlapping lemon slices on each piece of fish.

Bring the wine to a boil; reduce the heat to medium-low. Cover; simmer gently until the fish is opaque throughout, 3-5 minutes. With a spatula, transfer the fish to serving plates.

Return the liquid in the skillet to a boil; cook until reduced to 1/4 cup.  Add the lemon juice; remove from heat. Whisk in the butter until smooth. Season with salt; strain if desired.

Braised Beef Short Ribs

* Okay, the picture is not the best. Can you blame me for rushing to eat this?!

This was so easy to make and so delicious.  I got the idea for this from the French favorites episode of "Best Thing I Ever Ate".  We don't have a Dutch oven but do have a crock pot, which actually works quite well because it has a timer and doesn't need to be watched, making this even easier to cook.  

• 2 strips center cut beef short ribs (with or without bones)
• 1/2 chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 cup port wine
• 1 cup red wine
• 2 cups beef stock
• salt, pepper, thyme, bay leaves
• 1/4 cup balsamic vinegar
• 2 tbsp extra virgin olive oil

Pat the short ribs dry and season with salt, pepper, and thyme.  Heat the olive oil in a pan and sear all sides until browned, then transfer into the crock pot.  Add the onion, carrots, and celery into the pan and cook until they start to caramelize. Deglaze the pan with the balsamic vinegar and both wines, then add the bay leaves and more thyme, reducing the liquid down until about 1/4 of the original amount.  Add the beef stock and bring to a boil.  Transfer this liquid and all the vegetables into the crock pot.  Cook on high for 3-3.5 hours, until the meat falls apart easily with a fork.

I made a gravy with the braising liquid by first making a roux then adding the liquid, stirring until a smooth consistency.  You can also make a sauce by straining the liquid into a saucepan, skimming the fat, and reducing until thickened (about 10 minutes).  Remove from heat and whisk in 1 tbsp of butter.

Oh, I also made a wasabe yogurt dressing to go with it.  It's a twist on the horseradish cream (I assumed sour cream) from the show, but I didn't have either so just went with what I had.  The flavors are pretty similar.  Basically, I combined wasabe paste with nonfat Greek yogurt.  Remember that a little wasabe goes a really long way!  This is a nice balance with the gravy.  Mmm!