Sherry Wine Quotes

I am sitting at my kitchen table waiting for my lover to arrive with lettuce and tomatoes and rum and sherry wine and a big floury loaf of bread in the fading sunlight. Coffee is percolating gently, and my mood is mellow. I have been very happy lately, just wallowing in it selfishly, knowing it will not last very long, which is all the more reason to enjoy it now. I suppose life always ends badly for almost everybody. We must have long fingers and catch at whatever we can while it is passing near us.

I had a ritual—and having any ritual sounded so mature that I told everyone about it, even the regulars. On my days off I woke up late and went to the coffee shop and had a cappuccino and read. Then around five p.m., when the light was failing, I would take out a bottle of dry sherry and pour myself a glass, take out a jar of green olives, put on Miles Davis, and read the wine atlas. I didn't know why it felt so luxurious, but one day I realized that ritual was why I had moved to New York—to eat olives and get tipsy and read about Nebbiolo while the sun set. I had created a life that was bent in service to all my personal cravings.

So fare thee well, poor devil of a Sub-Sub, whose commentator I am. Thou belongest to that hopeless, sallow tribe which no wine of this world will ever warm; and for whom even Pale Sherry would be too rosy-strong; but with whom one sometimes loves to sit, and feel poor-devilish, too; and grow convivial upon tears; and say to them bluntly, with full eyes and empty glasses, and in not altogether unpleasant sadness—Give it up, Sub-Subs! For by how much the more pains ye take to please the world, by so much the more shall ye for ever go thankless!

Conor's grandma wasn't like other grandmas. He'd met Lily's grandma loads of times, and she was how grandmas were supposed to be: crinkly and smiley, with white hair and the whole lot. She cooked meals where she made three separate eternally boiled vegetable portions for everybody and would giggle in the corner at Christmas with a small glass of sherry and a paper crown on her head. Conor's grandma wore tailored trouser suits, dyed her hair to keep out the grey, and said things that made no sense at all, like "Sixty is the new fifty" or "Classic cars need the most expensive polish." What did that even mean? She emailed birthday cards, would argue with waiters over wine, and still had a job. Her house was even worse, filled with expensive old things you could never touch, like a clock she wouldn't even let the cleaning lady dust. Which was another thing. What kind of grandma had a cleaning lady?

So fare thee well, poor devil of a Sub-Sub, whose commentator I am. Thou belongest to that hopeless, sallow tribe which no wine of this world will ever warm; and for whom even Pale Sherry would be too rosy-strong; but with whom one sometimes loves to sit, and feel poor-devilish, too; and grow convivial upon tears; and say to them bluntly, with full eyes and empty glasses, and in not altogether unpleasant sadness— Give it up, Sub-Subs! For by how much more pains ye take to please the world, by so much the more shall ye for ever go thankless! Would that I could clear out Hampton Court and the Tuileries for ye! But gulp down your tears and hie aloft to the royal-mast with your hearts; for your friends who have gone before are clearing out the seven-storied heavens, and making refugees of long pampered Gabriel, Michael, and Raphael, against your coming. Here ye strike but splintered hearts together—there, ye shall strike unsplinterable glasses!

A good sherris-sack hath a twofold operation in it. It ascends me into the brain, dries me there all the foolish and dull and crudy vapors which environ it, makes it apprehensive, quick, forgetive, full of nimble, fiery, and delectable shapes, which, delivered o'er to the voice, the tongue, which is the birth, becomes excellent wit.

Roast beef and plum pudding are also held in superstitious veneration, and port and sherry maintain their grounds as the only true English wines; all others being considered vile, outlandish beverages.

So fare thee well, poor devil of a Sub-Sub, whose commentator I am. Thou belongest to that hopeless, sallow tribe which no wine of this world will ever warm; and for whom even Pale Sherry would be too rosy-strong; but with whom one sometimes loves to sit, and feel poor-devilish, too; and grow convivial upon tears; and say to them bluntly, with full eyes and empty glasses, and in not altogether unpleasant sadness: Give it up, Sub-Subs! For by how much the more pains ye take to please the world, by so much the more shall ye for ever go thankless! Would that I could clear out Hampton Court and the Tuileries for ye! But gulp down your tears and hie aloft to the royal-mast with your hearts; for your friends who have gone before are clearing out the seven-storied heavens, and making refugees of long-pampered Gabriel, Michael, and Raphael, against your coming. Here ye strike but splintered hearts together; there, ye shall strike unsplinterable glasses!

John Wesley drank wine, was something of an ale expert, and often made sure that his Methodist preachers were paid in one of the vital currencies of the day—rum. His brother, Charles Wesley, was known for the fine port, Madeira, and sherry he often served in his home;

As a boy, in my own backyard I could catch a basket of blue crabs, a string of flounder, a dozen redfish, or a net full of white shrimp. All this I could do in a city enchanting enough to charm cobras out of baskets, one so corniced and filigreed and elaborate that it leaves strangers awed and natives self-satisfied. In its shadows you can find metal work as delicate as lace and spiral staircases as elaborate as yachts. In the secrecy of its gardens you can discover jasmine and camellias and hundreds of other plants that look embroidered and stolen from the Garden of Eden for the sheer love of richness and the joy of stealing from the gods. In its kitchens, the stoves are lit up in happiness as the lamb is marinating in red wine sauce, vinaigrette is prepared for the salad, crabmeat is anointed with sherry, custards are baked in the oven, and buttermilk biscuits cool on the counter.

An Englishman, a Frenchman, and a Jew are sitting in a doctor’s waiting room and each is told he has twenty-four hours to live. They are asked how they plan to spend their final day. The Englishman says, “I’m going to my club to smoke my pipe, sip some sherry, and chat with the blokes.” The Frenchman says, “I’m going to call my mistress for a sumptuous dinner, a bottle of the finest wine, and a night of passionate lovemaking.” The Jew says, “I’m going to see another doctor.

He spooned the zabaglione into ramekins and slid them into the fridge. They were to form part of a complex assemblage of warm and cold, consisting of a fresh peach gelato, just starting to thaw; then zabaglione made with Barolo wine, slightly chilled; then a warm froth of more zabaglione, a thicker one this time, made with the yolks of goose eggs and rich, sherry like marsala; and finally a topping of crisp fried mint leaves and freshly roasted espresso beans, arranged like the petals and seeds of a flower on top of the other ingredients.

Moreover, although Persians are termed the French of the East, it would be more apt to compare them with the Spaniards, whose customs and whole manner of life are akin to the Persian. This is partly due to similarity in the physical conditions of the two countries. But there is some actual blood connection too ; for the Spaniards are in part descended from Persians who accompanied the Arab conquerors of the Iberian peninsula. These founded a Shiraz in distant Spain, and there made the wine which, as the familiar Sherry, still preserves the Persian name. The

We paid that gardener three dollars an hour and all he did was sneak in here and drink up my Scotch. The sitter we had before we got Mrs. Henlein used to water my bourbon, and I don’t have to remind you about Rosemary. The cook before Rosemary not only drank everything in my liquor cabinet but she drank all the rum, kirsch, sherry, and wine that we had in the kitchen for cooking. Then, there’s that Polish woman we had last summer. Even that old laundress. And the painters. I think they must have put some kind of a mark on my door. I think the agency must have checked me off as an easy touch.

A Party for New Year (for Lily and Maisie, the ladies what lunch.) Dear Lily, I have bought something frilly, to wear on New Year’s Eve. You may think it sounds rather silly, and, what I tell you, you will never believe. I met a woman in Primark, I know, not my normal shop. Just heard so much about it inside I had to pop. Well, the top I purchased, sparkles. The frills upon it abound. This woman I met in the changing room. On me, she said it looked sound. It's very, very silver you know. A little bit like Lametta. Oh Lily, I feel quite aglow. On no one could it look any better. Dear Maisie, Things are looking a bit hazy. A silver top, for New Year. Are you really, really that crazy? My word, you batty old dear. I'm wearing my old faithful. The black dress, with the gold trim. It's not like we’re doing anything special. In fact proceedings sound quite grim. Sitting on your old sofa With a Baileys, if I'm lucky. Watching the same old things on the box. I'm not excited Ducky. I want to be in the city and feel the atmosphere. It really is a pity that you want to stay right here. Dear Lily. Now you are being silly. What about your knees? Standing about, feeling chilly, and moaning you're going to freeze. Much better to stay indoors and watch a music show. We'll get the bongs at midnight. This you very well know. I don't have any Baileys. You drank it Christmas Day. But I found some cooking sherry. I want that out of the way. I even have some nibbles, so come on, what do you say? We'll have us a little party. Bring your nightie and then you can stay. Dear Maisie, Do you remember Daisy? Her with the wart on her ear. She thinks she'd like to join us to celebrate New Year. Do we really want her with us? She's quite a moaning Minnie. She always makes such a fuss. I'd hoped she'd celebrate with Winnie. I think I will come over Lil'. I'll even bring the wine. We really should start taking turns. Next year, you can come to mine. We'll have a great time, you and me. Go out in the cold? No fear. We'll be fine indoors, just you see. Friends together, celebrating New Year.

It will be seen that this mere painstaking burrower and grubworm of a poor devil of a Sub-Sub appears to have gone through the long Vaticans and street-stalls of the earth, picking up whatever random allusions to whales he could anyways find in any book whatsoever, sacred or profane. Therefore you must not, in every case at least, take the higgledy-piggledy whale statements, however authentic, in these extracts, for veritable gospel cetology. Far from it. As touching the ancient authors generally, as well as the poets here appearing, these extracts are solely valuable or entertaining, as affording a glancing bird's eye view of what has been promiscuously said, thought, fancied, and sung of Leviathan, by many nations and generations, including our own. So fare thee well, poor devil of a Sub-Sub, whose commentator I am. Thou belongest to that hopeless, sallow tribe which no wine of this world will ever warm; and for whom even Pale Sherry would be too rosy-strong; but with whom one sometimes loves to sit, and feel poor-devilish, too; and grow convivial upon tears; and say to them bluntly, with full eyes and empty glasses, and in not altogether unpleasant sadness — Give it up, Sub-Subs! For by how much the more pains ye take to please the world, by so much the more shall ye for ever go thankless! Would that I could clear out Hampton Court and the Tuileries for ye! But gulp down your tears and hie aloft to the royal-mast with your hearts; for your friends who have gone before are clearing out the seven-storied heavens, and making refugees of long-pampered Gabriel, Michael, and Raphael, against your coming. Here ye strike but splintered hearts together — there, ye shall strike unsplinterable glasses!

Good faith, this same young sober-blooded boy doth not love me; nor a man cannot make him laugh—but that's no marvel; he drinks no wine. There's never none of these demure boys come to any proof; for thin drink doth so over-cool their blood, and making many fish-meals, that they fall into a kind of male green-sickness; and then, when they marry, they get wenches. They are generally fools and cowards-which some of us should be too, but for inflammation. A good sherris-sack hath a two-fold operation in it. It ascends me into the brain; dries me there all the foolish and dull and crudy vapours which environ it; makes it apprehensive, quick, forgetive, full of nimble, fiery, and delectable shapes; which delivered o'er to the voice, the tongue, which is the birth, becomes excellent wit. The second property of your excellent sherris is the warming of the blood; which before, cold and settled, left the liver white and pale, which is the badge of pusillanimity and cowardice; but the sherris warms it, and makes it course from the inwards to the parts extremes. It illumineth the face, which, as a beacon, gives warning to all the rest of this little kingdom, man, to arm; and then the vital commoners and inland petty spirits muster me all to their captain, the heart, who, great and puff'd up with this retinue, doth any deed of courage—and this valour comes of sherris. So that skill in the weapon is nothing without sack, for that sets it a-work; and learning, a mere hoard of gold kept by a devil till sack commences it and sets it in act and use. Hereof comes it that Prince Harry is valiant; for the cold blood he did naturally inherit of his father, he hath, like lean, sterile, and bare land, manured, husbanded, and till'd, with excellent endeavour of drinking good and good store of fertile sherris, that he is become very hot and valiant. If I had a thousand sons, the first humane principle I would teach them should be to forswear thin potations and to addict themselves to sack.

It was my father who called the city the Mansion on the River. He was talking about Charleston, South Carolina, and he was a native son, peacock proud of a town so pretty it makes your eyes ache with pleasure just to walk down its spellbinding, narrow streets. Charleston was my father’s ministry, his hobbyhorse, his quiet obsession, and the great love of his life. His bloodstream lit up my own with a passion for the city that I’ve never lost nor ever will. I’m Charleston-born, and bred. The city’s two rivers, the Ashley and the Cooper, have flooded and shaped all the days of my life on this storied peninsula. I carry the delicate porcelain beauty of Charleston like the hinged shell of some soft-tissued mollusk. My soul is peninsula-shaped and sun-hardened and river-swollen. The high tides of the city flood my consciousness each day, subject to the whims and harmonies of full moons rising out of the Atlantic. I grow calm when I see the ranks of palmetto trees pulling guard duty on the banks of Colonial Lake or hear the bells of St. Michael’s calling cadence in the cicada-filled trees along Meeting Street. Deep in my bones, I knew early that I was one of those incorrigible creatures known as Charlestonians. It comes to me as a surprising form of knowledge that my time in the city is more vocation than gift; it is my destiny, not my choice. I consider it a high privilege to be a native of one of the loveliest American cities, not a high-kicking, glossy, or lipsticked city, not a city with bells on its fingers or brightly painted toenails, but a ruffled, low-slung city, understated and tolerant of nothing mismade or ostentatious. Though Charleston feels a seersuckered, tuxedoed view of itself, it approves of restraint far more than vainglory. As a boy, in my own backyard I could catch a basket of blue crabs, a string of flounder, a dozen redfish, or a net full of white shrimp. All this I could do in a city enchanting enough to charm cobras out of baskets, one so corniced and filigreed and elaborate that it leaves strangers awed and natives self-satisfied. In its shadows you can find metalwork as delicate as lace and spiral staircases as elaborate as yachts. In the secrecy of its gardens you can discover jasmine and camellias and hundreds of other plants that look embroidered and stolen from the Garden of Eden for the sheer love of richness and the joy of stealing from the gods. In its kitchens, the stoves are lit up in happiness as the lamb is marinating in red wine sauce, vinaigrette is prepared for the salad, crabmeat is anointed with sherry, custards are baked in the oven, and buttermilk biscuits cool on the counter.

Close your eyes, Sophia. Look at the table in your mind. What does it look like? What's on the menu? Taste it. Tell me." She closed her eyes. Enveloped by all that was Elliott. She tried to concentrate and ignore those rough fingers on her cheek. "Shrimp wrapped in Thai basil and prosciutto, crisped on the grill, drizzled with olive oil and fresh lime juice. It's Emilia's favorite." "Mmm. Keep going. Don't stop." His lips were almost touching her forehead. His breath on her skin. "Grilled filet mignon with my peppercorn sauce. White, red, pink peppercorns. The girls get them for me when they travel. That's our special dinner. Our decadent meal." "More." His lips grazed her ear. Sophia's eyes were tightly shut, but she had to suppress a shudder. "Vegetable salad on baby greens from my garden. Yellow peppers, green zucchini, purple eggplant, lightly grilled. With a sherry vinaigrette and fresh herbs. All the colors of the rainbow." "Lovely. Keep going." She could no longer hear the buzz of crickets or throaty calls of the frogs. Just Elliott's breathing. Steady. Intense. "Wine, lots of wine," she said huskily. She felt his chuckle against her cheek. "Well, this is my fantasy, right? It must have wine." "Of course it does. Keep going." "Home-made gelato. Lemon. With lemon zest and lemon basil and lemon verbena. And crunchy toasted macadamia nuts on top.

Cooking without oil is surprisingly easy. To keep foods from sticking, you can sauté in wine, sherry, broth, vinegar, or just plain water. For baking, I’ve successfully used green-light ingredients such as mashed bananas or avocado, soaked prunes, and even canned pumpkin to substitute for oil to provide a similar moistness.

John Wesley drank wine, was something of an ale expert, and often made sure that his Methodist preachers were paid in one of the vital currencies of the day—rum. His brother, Charles Wesley, was known for the fine port, Madeira, and sherry he often served in his home; the journals of George Whitefield are filled with references to his enjoyment of alcohol.

The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the eatable part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acid nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience.

Give me your hand," Alice said, barely a whisper. Bones held out his hand tentatively. She took it and placed it on her heart over her left breast. So small. So delicate. She didn't move. He didn't move. Alice was his life. How could he make her his eternal? "Kiss me," she said. Bones let his hand linger, and then slowly slip away, not wanting her to think he was greedy. He touched her cheek, careful not to poke her in the eye. He wasn't sure what to do with his other hand, so he put it in his pocket. Classic move. He felt stupid for worrying about his breath, knowing it was gross from the wine--and he worried Alice was about to find out how little he knew about kissing--and he wondered if she had condoms in the bag--and imagined himself unrolling one, all suave-like--and realized he was wasting the most amazing moment of his life--and wished his brain would just shut the fuck up. Alice leaned forward. "Now." Bones shuddered. "Okay.

Sarah was pouring wine for Mrs. Sorpende out of a cut-glass decanter she’d been tempted to sell but was now glad she’d held on to. Though they were filled from gallon jugs of the cheapest drinkable sherry she could find, the decanters did seem to have a favorable psychological effect on the flavor.

Then around five p.m., when the light was failing, I would take out a bottle of dry sherry and pour myself a glass, take out a jar of green olives, put on Miles Davis, and read the wine atlas. I didn’t know why it felt so luxurious, but one day I realized that ritual was why I had moved to New York—to eat olives and get tipsy and read about Nebbiolo while the sun set.

Forty-five minutes later, Troy and Hannah returned with a speeding ticket, a pan of fresh salmon, one black truffle, three tins of caviar, a covered box of mushrooms, and twelve filet mignons that had originally been intended to be served with a spicy Gorgonzola sauce of shiitake mushrooms and chipotle chilies. That sauce now coated a good portion of the highway. "Start slicing the beef," ordered Carmen, "and make it paper thin. We're going to wrap it around the green onions we already have here, and God help me, we're going to make it stretch." The salmon was quickly thrown into the Aga to bake, then drizzled with a vanilla-infused vegetable oil and sprinkled with roe. "We're going to run out of plates," said Oliver. "Good thing I saw more potatoes in the pantry," said Carmen. "We'll make smaller galettes, and use them as though they were plates." "What do you want me to do with the mushrooms?" Troy was rubbing each mushroom with a clean soft cloth, as Oliver had instructed him. "Get them started in a pan with a little olive oil, and we'll brown them with some of our fresh garlic and the thyme from Gus's garden," said Carmen. "We'll finish them with a few drops of sherry. Hannah!" Hannah waited for her marching orders. "Find those oranges I saw you pigging out on earlier, and bring them to the stovetop." "And then what?" said Hannah. "Then it's time for you to cook," said Carmen. "You're going to create a syrup from red wine, a little zest, cinnamon, and sugar, and let it simmer for a half hour. We'll cool it in an ice bath and drench the oranges.

She sat down in front of her open pantry and breathed deeply. She reached forward and patted the large clear jar of dried flageolet beans. She pawed the ten-pound bag of basmati rice, sweet and fragrant. She kissed the chickpeas, haricot beans, dried wild mushrooms. Ah, yes, even the dried cèpes. Oh, she felt better. And look, her vinegars, balsamic, sherry, white and red wine, cider, raspberry. And the oils. So many oils. And so many marinated vegetables. She marinated them herself, picking the freshest, finest baby vegetables, adding extra-virgin olive oil, and enclosing them in beautiful jars. Ah, and look, she smiled. Walnut oil peeked from behind a linen bag of fresh walnuts. She could make a goat cheese salad at any moment. She took a deep, restorative breath. She fingered the labels of the canned smoked oysters, the mussels, the herring, and the boneless skinned sardines in olive oil. She could make a sardine pâté in seconds. And best of all were her vacuum-packed French-style crêpes, which she kept in case of emergencies. A flip of the wrist and she could sit down to a feast of crêpes oozing with fruit syrup and slathered in whipped cream.

For the apricot vinaigrette 1 tablespoon olive oil ½ teaspoon sherry or red wine vinegar 1 level teaspoon apricot jam Pinch of coarse sea salt Small grind of black pepper

When he handed her the glass of wine, she huffed. “With Georgiana gone and you not entertaining, no one else will be drinking the sherry. Do not be stingy.

braised pork shanks with borlotti beans stinco di maiale brasato con fagioli borlotti beans ½ pound dried borlotti (cranberry) beans 1 whole garlic head, cloves separated 1 cup extra virgin olive oil 1 Onion Brûlée (recipe follows) 1 carrot, peeled and diced 1 celery rib, diced 4 ounces bacon, cut into large dice 5 fresh flat-leaf parsley stems 3 sprigs fresh thyme 2 sprigs fresh rosemary Pinch of crushed red pepper flakes 1½ quarts chicken stock 1 tablespoon kosher salt 2 tablespoons sherry vinegar brine 1 pound kosher salt 1 cup honey 1 sprig fresh rosemary 5 juniper berries pork Four 1-pound pork hindshanks ½ cup vegetable oil 1 carrot, peeled and cut into large dice 1 celery rib, cut into large dice 2 cups dry white wine ½ cup Stewed Tomatoes (Chapter 3) 1 quart veal stock or chicken stock to serve 1 tablespoon unsalted butter 2 tablespoons chopped fresh flat-leaf parsley 1 To prepare the beans, in a large pot, soak the beans in enough cold water to cover by 2 or 3 inches for 6 to 12 hours. Change the water two or three times during soaking, if possible. Drain and set aside. 2 Use a broad knife to crush the garlic cloves, still in their skins. 3 Heat a saucepan over medium heat. Add the olive oil, onion, carrot, celery, bacon, parsley, thyme, rosemary, red pepper, and half of the garlic cloves to the pan and cook, stirring, for about 7 minutes, or until the vegetables soften. 4 Add the drained beans and the stock and bring to a boil over high heat. Reduce the heat and simmer for about 40 minutes, until the beans are tender but not so soft that they lose their shape. 5 Add the salt and vinegar. Stir to mix, remove the beans from the heat. Taste the cooking liquid and season to taste with salt. Let the beans cool in the cooking liquid and then refrigerate until ready to use. 6 To prepare the brine, in a large pot, mix 1 gallon of water with the salt, honey, rosemary, and juniper berries. Bring to a boil over high heat and cook until the salt and honey dissolve. Remove from the heat and let the brine cool to room temperature. 7 To prepare the pork, submerge the pork shanks in the cool brine, cover, and refrigerate for 3 hours. 8 Preheat the oven to 300°F. 9 Lift the shanks from the brine and pat dry. 10 Heat a large ovenproof casserole or braising pan over medium-high heat. When the pan is hot, put the vegetable oil in the pan and sear the pork shanks for 6 to 8 minutes on each side, or until golden brown. 11 Add the carrot, celery, and wine and the remaining garlic cloves and bring to a boil. Cook over medium-high heat for 8 to 10 minutes, or until reduced by half. Add the tomatoes and stock and bring to a boil.

red wine–braised short ribs with garlic mashed potatoes costatine con purè di patate Four 12-to 14-ounce boneless beef short ribs Kosher salt and freshly ground black pepper 1 cup vegetable oil 2 carrots, cut into large dice 2 celery ribs, cut into large dice 1 yellow onion, cut into large dice 2 tablespoons tomato paste One 750-ml bottle dry red wine 2 cups port 3 sprigs fresh thyme 1 sprig fresh rosemary 1 bay leaf 2 quarts veal stock or chicken stock 2 tablespoons sherry vinegar 2½ cups Garlic Mashed Potatoes (Chapter 8) 2 tablespoons chopped fresh flat-leaf parsley 1 Lay the short ribs in a single layer in a shallow baking pan and season generously on both sides with salt. Cover and refrigerate for 2 hours. 2 Preheat the oven to 375°F. 3 Rinse the salt off the ribs and pat them dry with paper towels. Season the ribs with pepper and a light sprinkling of salt. 4 Heat a casserole or braising pan over high heat. When the pan is hot, put the oil in the pan. When the oil is hot, sear the short ribs on both sides until golden brown. Lift the short ribs from the pan and set aside. If the oil is dark, discard it and replace with fresh oil. 5 Reduce the heat to medium-high and add the carrots, celery, and onion to the pan. Cook, stirring, for about 8 minutes, or until the vegetables brown and caramelize. 6 Stir in the tomato paste. Reduce the heat to medium and cook for 2 to 3 minutes. Add the wine and port, raise the heat to medium-high, and cook for about 5 minutes, or until the liquid reduces by half. 7 Return the short ribs to the pan and add the thyme, rosemary, and bay leaf. Pour the stock into the pan. Bring to a boil over medium-high heat. Lay a sheet of parchment paper directly on the food and transfer the pan to the oven. Cook for about 2 hours, until the meat is fork tender. 8 Remove the pan from the oven and discard the parchment paper. Add the vinegar. Let the short ribs come to room temperature in the braising liquid. 9 Lift the short ribs from the liquid and set aside on a large plate or bowl, covered, to keep warm. 10 Strain the braising liquid through a fine-mesh sieve or chinois into a saucepan. Bring to a simmer over medium-high heat, reduce the heat to low, and cook for about 15 minutes, or until reduced by a quarter. Using a skimmer or large spoon, skim off any fat that rises to the surface. Season to taste with salt and pepper and pour the sauce over the ribs. 11 Serve immediately or allow to cool to room temperature and then cover and refrigerate for up to 5 days. (If you are serving immediately and the ribs and sauce are not hot enough, reheat gently over medium-low heat for about 10 minutes.)

Chinese Pot Roast 1 chuck roast, about 4 lb. 2 garlic cloves, minced A dash of nutmeg and cinnamon 2 tbsp. brown sugar 1 tbsp. sherry or red wine ¼ cup soy sauce 1¼ cups water 3 peeled and sliced carrots 3 potatoes, peeled and cubed 1 celery stalk, sliced 2 tbsp. cornstarch   Marinate the meat in the next six ingredients for at least 3 hours. Place the meat in a roasting pan at 325 degrees for 2 hours. Add the vegetables 45 minutes before cooking time ends. Voila!   Tory Simmons’ Simmering Family Cookbook Chapter 14   Tory was putting a Chinese pot roast in the oven when she heard a car pull into the drive.