Love-At-Home Dinner

Ingredients:

Short Ribs:
Beef, Short Ribs Bone in, Kosher Salt, Gram Spice, Pepper Black Ground, canola oil yellow onion, Carrots, Celery, Garlic, Paste, Tomato, Wine, Cooking Red, Chicken stock, Thyme.

Potato Mille feuille:
Russet potato, Garlic, heavy cream, unsalted butter, kosher salt, Black pepper

Brussels Sprouts:
Brussels sprouts, kosher salt, Black pepper ground, oilve oil.

Chocolate Demi Sauce:
Beef demi: beef bone, carrots,onion, water.,celery, leeks, thyme, rosemary, tomato paste,
Heavy cream, Shallots, red wine, semi-sweet chocolate

Mushroom Arancini:
Carnaroli rice, Onions, Garlic, peeled, Button Mushrooms, Oil, Olive Extra Virgin 120, Unsalted Butter, Wine, Cooking White, Cheese, Parmesan Grated, Salt, Kosher Salt, Pepper Black,, Thyme, egg, Milk, bread crumbs

Truffle aioli: egg, vegetable oil, dijon mustard, white wine vinegar, truffle oil, kosher salt, pepper.

Chocolate truffles:
Semi-sweet chocolate, eggs, butter, coffee, vegetable oil, shortening, vanilla extract, granulated sugar, all-purpose flour, baking soda, baking powder, kosher salt, white chocolate,

Preparation Instructions

Short Ribs:
Sous Vide Method:
Do not thaw; keep ribs sealed in the bag
Fill a pot with water and heat until hot but not boiling
(small bubbles, no rolling boil)
Place the frozen bag into the water
Reheat for 1½ to 2 hours
Check: meat should be hot all the way through

Optional
Remove ribs from the bag
Pour sauce into a small pan and simmer for 5 minutes
Quickly brown ribs in a hot pan or oven for 2–3 minutes



Potato Mille feuille:
Oven Method
Do NOT thaw (keeps structure)
Preheat oven to 375°F / 190°C
Line a tray with parchment
Lightly brush or spray potato cake with oil or melted butter
Place frozen cake on tray (space around it)
Bake First for 30mins heat through cover with foil
Bake 10 min without the cover until golden and crisp
Take out and let it rest outside cover with foil so it doesn't get cold


Brussel Sprouts:
Sous Vide Method
Keep food sealed in the bag
Heat water to hot but not boiling (same pot as the short ribs)
Fully submerge bag
Reheat 25–35 minutes from frozen(160 g ≈ single portion, heats quickly)
Check after 30 minutes
If not fully hot, add 5–10 minutes
Hot all the way through (steaming when opened)
Remove from bag
Pat dry
Quick sear in hot pan
1–2 minutes per side for colour
Put aside while the rest is getting ready

Chocolate Demi Sauce:
Sous Vide Method
Submerge the sauce in the simmering water 10-15 mins until it gets hot
Open the bag carefully, let the steam come out
Pass to a small bowl
Keep warm if need reheat in the microwave for 1 min
Ready to served

Mushroom Arancini:
Oven Method
Preheat the oven 190*c or 375 F*
Place the arancini in the container with the aioii and the cover in the oven
Lightly spray them or brush with olive oil ( optional)
Bake 18-25 minutes until they get golden brown
Pass to a plate and served with the truffle aioli

Chocolate truffles:

Thaw at room temperature for 30 min
Ready to serve