Next Sunday is Mother’s Day. Let me issue an early Happy Mother’s Day to my mom and all of the mothers out there. If you are in a country that celebrates Mother’s Day next week, and you haven’t gotten anything for mom yet, you still have a week to recover.
Check out this list of 25 cards that will make any mom happy. I think there are some clever ones out there.
You can always take mom out for brunch/lunch/dinner or, even better, make it for her. If you are looking to give her a gift, The 10 Most published their list of the 10 Most Popular Mother’s Day Gifts. Here is the list:
10. Flowers – Always a classic
9. Candles – I really think the candle thing is over-done.
8. Gift Card – I see this two ways. One is that “I didn’t know what to get you” and the other is “I know you like this place and I want you to enjoy it”.
7. Gift Basket – If you put it together yourself, you get credit.
6. Home Spa Treatment – Bath salts, etc…
5. Home Decor – This includes little plaques that have some sappy poem about motherhood.
4. Sweet Treats – Make it yourself.
3. Greenery – Like a flower but lasts longer.
2. Perfume – Unless she has a preferred scent and is out, this is not a wise gift.
1. Massage/Spa Visit – A little pampering for Mom, yeah, you’ve got it.
This dish uses a different cardamom. (Yes. A bad pun)
A nice big leek and some beautiful beef ribs.
Searing the ribs one batch at a time.
Building the sauce with carrots and leek.
All in the pot and braising away.
I love to serve something like this in a great big bowl.
Tender and flavorful.
Braised Beef Short Ribs with Coriander and Cardamom
Ingredients:
- 1/4 c canola oil
- 4 lbs beef short ribs
- 4 lg carrots, peeled and coarsely chopped
- 1 lg onion, chopped
- 1 lg leek (white and pale green parts only), chopped
- 1 whole head of garlic, halved crosswise
- 1 tbsp ground coriander
- 1 tbsp ground cardamom
- 2 tbsps flour
- 1 bottle dry, fruity red wine (we used a Zinfandel)
- 2 c chicken broth
Directions:
Preheat oven to 325. Heat canola oil in heavy, large ovenproof pot over high heat. Sprinkle short ribs with salt and pepper. Working in batches, add ribs to pot and cook until brown on all sides, about 6 min per batch. Transfer ribs to large plate or bowl. Add carrots, onion, leek, and garlic to pot. Cook until vegetables are brown, stirring often (about 12 min). Add coriander and cardamom, then flour; stir to coat vegetables. Add wine and bring sauce to a boil. Return ribs and any accumulated juices from bowl to pot. Add chicken broth. Bring to boil, cover, and transfer pot to oven.
Braise ribs until tender, about 2 hrs. (if making ahead, take out after 2 hrs, cool slightly. Chill uncovered until cool, then cover and keep chilled). Transfer ribs to large platter. Spoon fat from surface of sauce in pot. Strain sauce into large saucepan, discarding the solids in the strainer. Bring the sauce to a boil (can add cornstarch to thicken). Pour sauce over ribs and serve.
Source: http://upnorthpreppy.blogspot.com/2009/02/braised-short-ribs.html
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