BRAISED SHORT RIBS, from William Mullins

Ingredients

• 5 pounds bone-in beef short ribs or chuck roast, cut crosswise into 2-inch pieces
• Kosher salt and freshly ground black pepper for seasoning
• 3 tablespoons butter
• 3 medium yellow onions, three-quarter inch diced
• 3 medium carrots, peeled, three-quarter inch diced
• 2 celery stalks, chopped, three-quarter inch diced
• 4 tablespoons all-purpose flour
• 4 tablespoons tomato paste
• 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
• 10 sprigs flat-leaf parsley8 sprigs fresh thyme
• 4 sprigs fresh oregano
• 2 sprigs fresh rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise
• 4 cups low-sodium beef stock

Method

Step 1: Preheat oven to 350 degrees. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in two batches, brown short ribs on all sides, approximately 8 minutes per batch. Transfer short ribs to a plate. Add 3 tablespoons of butter to the drippings.

Step 2: Add onions, carrots and celery to the pot and cook over medium-high heat, stirring often, until onions are browned (approximately 5 minutes). Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 6-8 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Pick and chop all herbs, add them to the pot with garlic. Stir in stock. Bring to a boil, cover and transfer to the oven.

Step 3: Cook until short ribs are tender, 2-2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

MASHED POTATOES, from William Mullins

Ingredients

• 3 pounds Yukon Gold potatoes
• 1 stick of butter (unsalted)
• 2 cups half-and-half
• Salt and white pepper to taste

Method

Step 1: In a large pot, place 1 gallon of water and 2 tablespoons of salt. Peel and quarter potatoes and place into the pot with the cold water (This can be done up to 4 hours in advance.). Place the pot of potatoes on high heat, bring to a boil and cook 15 to 20 minutes, until soft; a knife should go in with almost no resistance. (It is better to overcook than to undercook.) When done remove the potatoes from the water, let drain and then add the potatoes back to the pot and place on low heat for 5-8 minutes so the potatoes dry out.

Step 2: In a saucepan, heat butter and half-and-half together until butter melts and mixture is hot. Drain potatoes well and return to pot. Using an extruding masher or a ricer, mash hot potatoes until smooth, approximately 2 minutes. Lightly mix in approximately half of the hot butter mixture, just until blended. Taste for salt and add more butter mixture until seasoned to your liking.

Step 3: Stop here for fluffy potatoes. For creamy potatoes, keep stirring potato mixture, using a sturdy spoon to press it against sides and bottom of pot. Mix until dense and thick. For whipped potatoes, use a stand mixer to mash hot potatoes just until smooth, about 30 seconds. Add all the butter mixture and salt to taste, pulsing machine in short bursts at medium speed. When light and creamy, stop mixing immediately. Potatoes can quickly become sticky.

HEARTS OF PALM CAKES, from Dan Irvin
A meat-free alternative to crab cakes that Irvin created for UO Catering

Ingredients

• 16 ounce can, whole hearts of palm
• 1/4 cup sweet chili Thai sauce
• 1 3/4 teaspoons Cajun seasoning
• 3/4 teaspoons Kosher salt
• 1 tablespoon + 1 teaspoon mayonnaise
• 1/8 cup cilantro, finely chopped
• 1/4 cup panko breadcrumbs, plus extra for final coating
• 1 egg, beaten

Method

• Drain and rinse hearts of palm under cold water, pat dry, shred
• Combine in bowl: hearts of palm, sweet chili sauce, spices, salt, mayonnaise, cilantro and panko. Taste and asjust seasoning with salt to desired preference. 
• Add egg and mix.
• Scoop the mixture into approximately 2-inch balls, coat with additional panko and place on a parchment-lined sheet pan.
• Preheat oven to 350 degrees.
• Oil and preheat griddle to medium high heat.
• Working in batches, sear cakes until golden brown, flip and flatten to desired thickness and continue cooking until golden brown.
• Transfer to sheet pan and continue until all cakes have been seared. 
• Place sheet pans in preheated oven and cook to internal temperature of 165 degrees (10-15 minutes).
• Serve with tartar sauce, rémoulade or fresh lemon juice.

GRANDMA BARB'S PIE CRUST, from Terra Stock
Makes two pies  

Ingredients   

• 5 cups all-purpose flour
• 1 tablespoon brown sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 2 cups shortening
• 1 egg
• 1 tablespoon apple cider vinegar
• 3/4 cup of cold water

Method

• Mix all dry ingredients together in a bowl.
• Using your hands, cut the shortening into the dry mix by gently mixing the shortening into the flour.
• Stop once pea-sized balls of shortening form.
• In a small bowl add the whole egg and whisk together with vinegar. Add to flour mixture.
• Add cold water until a dough forms. Wrap in plastic and refrigerate for 30 minutes.
• Once ready to make your pie, roll out dough to your desired thickness.