[112] Boneless Rib Pasta

How to Cook Everything, Revised Edition by Mark Bittman

This recipe is a very slight adaptation from the recipe “Andrea’s Pasta with Pork Ribs” in this book. Namely, the recipe calls for “6 – 8 meaty spareribs, separated” and we used about 3/4 lbs of boneless beef ribs.

As with just about any substitution we make on this site, it has to do with what we had on had when we made the recipe in question. In this case, I chose this recipe because I was trying to figure out how to best use that meat.

This is an older recipe that needed to be posted. We made it not too long after I returned from “Edible Institute 2011.”:http://www.metacookbook.com/archives/193-A-short-post-maybe-on-Edible-Institute-2011.html While I was gone, Bill had purchased some chicken and some beef for cooking himself some curry and some stir-fry, and then not gotten around to cooking those things.… Continue reading →

Pumping the minds of my readers!

I plan to make a recipe of my own invention on Friday. I invented in for my final exam in “my cooking class”:http://www.fortheloveoffood.com/ way back when. I call it “Blueberry Hopeful”. I was hopeful it would come together and I would “pass”.

It did. Chef Diane helped a great deal.

However, I realized I have a question, and what better way to get an answer than to ask you folks?

What should I serve with it? “Blueberry Hopeful” is, in essence, chicken in blueberry sauce. It’s got some lime for tartness too, but that’s the core.

What would you all serve with it?… Continue reading →