Indulge your passion for good food and fine wines


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Pumpkin Bread
  1. 1 Medium pumpkin
  2. 4 eggs
  3. 1c. coconut oil
  4. 2/3c. water
  5. 1 ½c. white sugar
  6. 3 ½ c. all-purpose flour
  7. 2 tsp. baking soda
  8. 1 ½ tsp. salt
  9. 1 tsp. ground cinnamon
  10. 1 tsp. ground tumeric
  11. 1/2 tsp. Arabic Spice
  12. 1 tsp. Fresh ginger, finely shaved
  13. 1 Garlic clove, finely shaved
  14. ¼ c. Rosemary, Chopped
  15. ¼ c. Thyme Chopped
Short Ribs
  1. 5lbs. boneless beef short ribs
  2. Kosher salt and freshly ground black pepper
  3. 1/2c. olive oil
  4. 1 onion, chopped
  5. 1c. baby carrots
  6. 2 celery stalks, chopped
  7. 2c. Casillero Del Diablo Cabernet Sauvignon
  8. 10 sprigs thyme, taken off the stem
  9. 4 sprigs rosemary, chopped
  10. 4 fresh or dried bay leaves
  11. 4 heads of garlic, halved crosswise
  12. 4 cups low-salt beef stock
  13. 1 c. Sherry Wine
Pumpkin Batter
  1. Preheat oven to 350 degrees. Cut pumpkin lengthwise into 8 slices. Remove seeds. Lightly coat with olive oil and roast in oven for 30-45 minutes, or until pumpkin is soft. Remove pumpkin from oven and let it sit for 10 minutes to cool. Once cooled scrap pumpkin into food processor and puree until smooth.
  2. While pumpkin is roasting in oven; in medium saucepan, on medium heat, add coconut oil. Heat for 5 minutes, or until heat is hot to touch. Turn stove down to low and add ginger, garlic, thyme, rosemary, turmeric, and Arabic seasoning; infuse oil with mixture for 10 minutes. While oil is infusing, in mixer add flour, sugar, baking soda, cinnamon, and salt. Blend on low until well incorporated. Slowly add oil and water. Lastly, add pumpkin. Mix until everything is incorporated.
Short Ribs
  1. Season Short Ribs on both sides with salt, pepper, and dried Thyme. On high heat, braise short ribs in pan, about 5-7 minutes on both sides. Remove short ribs and set aside. Next, add onions, carrots, celery, & garlic. Render down for 3 minutes. Add Sherry wine and reduce for 5 minutes. Add Beef Stock & Red Wine. Stir until incorporated. Place short ribs back in pan. Cover 3x’s w/ foil, and cook for 3 hours. When finished, allow short ribs to cool, then pull them apart so that they’re shredded.
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour muffin pan. Pour 3oz. of muffin mixture into the muffin pan, place short rib on top of mixture, then pour 3oz. of mix over short ribs. Bake for 15 minutes in the preheated oven. Muffins are done when toothpick inserted in center comes out clean.
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