My Daughter’s First Kitchen
The Wines Family Cookbook
by
Book Cover & Preview Text
SHORT RIB LASAGNA
I love a good short rib, but they are time-consuming, so the end result better be worth it. This is an all-day cook although if you have a pressure cooker, it will save you a bunch of time. I also love lasagna which is a long cook if you start from scratch. I combined these two favorites because I was tired of hamburger or Italian sausage lasagna. Two keys to this recipe: one, good short ribs, and two, take your time to make sure the meat is tender – easy-shredding-melt-in-your-mouth tender.
4 pounds beef short ribs or 2 pounds boneless
1 can (28 oz) San Marzano tomatoes
8 oz red wine
4 cloves garlic
Salt to taste
Pepper to taste
1 teaspoon Italian herbs
Rub short ribs with salt, pepper and herbs
Brown short ribs on all sides
Place in an oven safe pan
Add tomatoes, wine, and garlic to pan
Cook for 4 hours at 325 or until the meat falls off the bone
Shred beef from bone, remove all gristle
Filling:
16 oz ricotta cheese
4 oz parmigiana cheese
1 egg
Mix all ingredients in a bowl
(Note: If you want to add some more Italian herbs here, go ahead. You aren’t going to hurt my feelings.)
Sauce:
1 28 oz can San Marzano tomatoes
4 cloves garlic, diced fine
1 tablespoon onion powder
4 oz red wine
1 teaspoon basil
1 teaspoon Italian herbs
1/4 cup olive oil
Mix the above ingredients together
Pour over shredded meat and pan juice; mix thoroughly
Lasagna sheets: Oven-ready lasagna sheets (I use the easy cook noodles)
Layering:
Heat over to 350
In a 13 x 9 pan, place a 3/4 cup layer of ricotta filing
Add 1 cup of meat sauce
Add layer of pasta sheets
Repeat process for 3 layers
Top with mozzarella cheese
Cover with foil and bake for 45 minutes
Remove foil and cook an additional 15 minutes until cheese browns
Formats
Book Details
About the Book
Author Dan Wines is a mad scientist in the kitchen who never met a recipe he couldn’t change or an unusual taste combination he didn’t want to try. What’s more, his family has a long history in both restaurants and cooking. Now he is setting out to share some of this history through the many family recipes included in this volume.
My Daughter’s First Kitchen represents forty years of cooking, experimenting, failing, succeeding, coaxing taste testers to try something new, watching countless hours of cooking shows, and never giving up on a great new idea. Some recipes have been handed down from previous generations, with a few tweaks here and there. Others represent new ways of thinking about food; they take an ordinary idea and make it into something remarkable. Finally, the collection is the result of great memories that Wines and his daughters have made in the kitchen over the years—a gathering of memories on a plate.
This cookbook presents unique recipes for cooks from beginner to advanced, serving as a great resource for everything from establishing your first kitchen to holding elegant dinner parties.
About the Author
Dan Wines started cooking large family meals at the age of twelve, worked as a short order cook in his youth, and for a while delivered fish to all the top restaurants in Detroit. He is equally at home in a modern kitchen with all the latest technology and in a small cabin kitchen with decades-old appliances. He writes a blog where he shares his recipes and ideas.