Círculo de la Hispanidad's 39th Anniversary Spring Gala Journal

Continued

olive oil over medium heat. Add the thyme and bay leave, stir for a couple of minutes. 3. Add the stock and bring to a boil. Reduce the heat and add the ribs. 4. Simmer the ribs for approximately 1 to 1.5 hours or until the ribs are coming off the bone and a knife easily pierces the meat. 5. Remove the ribs and in a blender puree all the vegetables together with the stock. 6. Return sauce to the pot and add the ribs. 7. Simmer for an extra 15 minutes and reserve until serving.

Join “Friends of Círculo “ for an evening of cooking lessons with Chef Josh Café

1 cup cornmeal 2 tbsp. butter or olive oil 4 cups milk or half & half 1 tsp. salt 1 tbsp. fresh garlic puree 1 tbsp. white truffle oil ½ cup grated parmesan cheese Ingredients for Polenta

BRAISED SHORT RIBS WITH CREAMY POLENTA AND MUSHROOMS

Ingredients for Ribs

4 lbs. beef short ribs 3 carrots

Preperation

1. In a medium size pot put the milk and bring to a boil. 2. Add the cornmeal and using a whisk stir to avoid any clumps. 3. Add the butter/oil, salt and garlic puree. Simmer stirring constantly to avoid clumps developing and scorching the cornmeal, we will cook the polenta for approximately 20 minutes. 4. Once cooked we will finish it by adding the cheese and the truffle oil, stir well to incorporate and reserve until serving. Presentation As a garnish use 2 lbs. of mushrooms of your choice. Simply drizzle some olive oil and season with salt and pepper and roast for 15 minutes at 350F. Reserve until serving. Continued 2 Tbsp. butter, melted ½ cup plus 2 Tbsp. sugar, divided 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. vanilla 1 tsp. zest and 1/4 cup juice from 2 lemons 2 eggs 1. Pre-Heat oven to 325 F 2. Melt 4 oz. white chocolate in a bowl over a pot of simmering hot water. Set aside. 3. Using a food processor, pulse the cookies until they are finely crushed. Add the butter and 2 tbsp. of sugar. Mix well and press into 12 paper lined muffin cups. 4. Beat cream cheese, vanilla and remaining sugar. Add lemon zest, juice and melted chocolate. Add eggs and mix until well blended. 5. Bake for 15-20 minutes or until the centers are firm to the touch. 6. Cool completely and top with some drizzled raspberry or strawberry sauce. Preperation

1 large onion 2 celery stalks 5 garlic cloves 3 fresh thyme sprigs 1 bay leave 2 qt. veal or beef stock (store bought). Beef or veal base can be used if available and just add water. 1. In a large sauté pan put some olive oil and brown the ribs on all sides. Reserve. 2. Roughly chop all the vegetables (I say roughly because further down the preparation we will be pureeing all the vegetables). large stock pot brown all the veggies with some Preperation

LEMON-WHITE CHOCOLATE MINI CHEESECAKE

Afterwards enjoy the dining experience at the Círculo Café & savor the essence of the shared recipes.

Ingredients

4oz. White Chocolate, divided 28 graham cookies (1-1/2 inch), divided

Please e-mail Chef Josh if you are interested in attending cooking classes at jpoveda@cdlh.org

181

180