Slow Cooker Glazed Pork Ribs with White Beans

Очень вкусно! Ребрышки получились с корочкой. Я делала 1/2 на двоих.


Ingredients

1 cup dried Great Northern beans (8 ounces) 2 cups low-sodium chicken broth One 15-ounce can diced tomatoes, drained 1/4 cup dry white wine 3 garlic cloves, smashed One 6-inch rosemary sprig plus 1/2 teaspoon finely chopped rosemary 2 tablespoons tomato paste 2 racks baby back ribs (about 4 pounds), cut into 3-rib sections 2 tablespoons balsamic vinegar 1 tablespoon honey Kosher salt and freshly ground pepper

How to Make It
Step 1

In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, rosemary sprig and 1 tablespoon of the tomato paste. Nestle the ribs into the beans, cover and cook on low until the ribs are tender, about 3 hours. Transfer the ribs to a rimmed baking sheet and cover with foil. Continue to cook the beans on low for 3 hours longer, until tender. Discard the rosemary sprig and skim off as much fat as possible.
Step 2

Shortly before serving, preheat the broiler. In a small bowl, mix the remaining 1 tablespoon of tomato paste with the balsamic vinegar and honey. Season the ribs with salt and pepper and set them on a baking sheet, meaty side up. Brush with the balsamic glaze and broil the ribs about 3 inches from the heat for about 3 minutes, rotating if necessary, until browned and heated through. Cut into individual ribs.
Step 3

Stir the chopped rosemary into the beans and season with salt and pepper. Spoon the beans into shallow bowls, top with the glazed ribs and serve.
Make Ahead
The ribs and beans can be refrigerated separately for up to 2 days. Bring both to room temperature, then rewarm the beans and glaze the ribs just before serving.

Источник: https://www.foodandwine.com/recipes/slow-cooker-glazed-pork-ribs-white-beans

Eggplant Caponatina

Очень вкусно, именно так, как и должно быть.


Ingredients

1/2 cup salt-packed capers
2 medium eggplants (1 3/4 pounds)
Vegetable oil, for frying
3 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
3 bay leaves
3 tender inner celery ribs, thinly sliced crosswise
20 cherry tomatoes, halved
1/2 cup coarsely chopped pitted green olives
1/4 cup pine nuts
2 teaspoons sugar
1/4 cup red wine vinegar
Salt and freshly ground black pepper


In a small bowl, cover the capers with warm water and let stand for 1 hour. Drain well. Meanwhile, partially peel the eggplant, leaving vertical stripes. Chop the striped eggplant into 1-inch dice.
Step 2

In a large skillet, heat 1 inch of vegetable oil to 350°. Add one-fourth of the eggplant at a time and fry over moderately high heat until golden brown, about 2 minutes. Drain on paper towels.
Step 3

Discard the vegetable oil and wipe out the pan. In the same saucepan, heat the olive oil. Add the sliced onions and bay leaves and cook over moderately low heat until the onions are softened but not browned, about 10 minutes. Add the capers, celery, tomatoes, olives and pine nuts and simmer, stirring a few times, until the vegetables are heated through, about 5 minutes.
Step 4

In a small saucepan, dissolve the sugar in the vinegar over moderate heat. Stir the vinegar mixture into the vegetables with the reserved eggplant. Transfer to a serving bowl. Season the caponatina with salt and black pepper, and let cool to room temperature.
Make Ahead
The caponatina can be refrigerated for up to 2 days. Bring to room temperature before serving.

Источник: https://www.foodandwine.com/recipes/eggplant-caponatina