Cooking craze

by Ray Chen in


I'm not sure what's come over me, but the last few weekends I've been cooking some pretty advanced (for me) dinners. Tonights dish was beef short ribs. I used our pressure cooker to speed things up and for the ever awesome tenderness that pressure cooking gives the meat. I modified the recipe a bit by adding potatoes and using four tomotatoes instead of tomato paste. For some reason my stomache doesn't really get a long with preserved tomatoes, which is why I used actual tomatoes.

Some of my previous dishes were beef stew, chicken pot pie, lasagna, and turkey-corn-rice soup. My personal favorite is the beef stew, but I'm encouraged that the next few weeks will have more good food!