Mockingbird Bistro | Houston Restaurant and Wine Bar

ORGANIC FIELD GREENS WITH GRANNY SMITH APPLES, SUN DRIED CRANBERRIES AND WALNUT VINAIGRETTE

Walnut Vinaigrette

1 tsp Dijon mustard
4 tablespoons Champagne vinegar or other white wine vinegar
2 pinch sugar
1/2 cup walnut oil

Whisk mustard, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with kosher salt and fresh ground pepper. (Dressing can be prepared several days ahead. Cover and refrigerate. Whisk before using.)

Salad

1lb. mesclun greens (about 10 cups lightly packed)
2 Granny Smith apples, peeled and cut into thin wedges
1/2 cup macerated dried cranberries
1/2 cup chopped walnuts, toasted

Toss greens, apples, cranberries, and 1/4 cup walnuts in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup walnuts and serve.

SLOW-BRAISED SHORT RIBS WITH PARMESAN POLENTA

	2 tablespoons plus olive oil		2 cups red Zinfandel
	6 pounds meaty beef short ribs		2-1/2 cups veal stock or beef broth
	1 large onion, finely chopped		1 pound tomato concasse with juice
	1 medium carrot, finely chopped		1 bay leaf
	1 celery stalk, finely chopped		1 orange, zested
	12 whole garlic cloves, peeled		1 lemon, zested
	1 tablespoon dried herbes de Provence

Preheat oven to 325°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with kosher salt and pepper. Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch.

Pour off all but 2 tablespoons drippings from pot. Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic and herbes de Provence; stir 1 minute. Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits. Add tomato concasse with juices and bay leaf. Return ribs and any accumulated juices to pot. If needed, add enough water to pot to barely cover ribs. Bring to boil. Add zest.

Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes. Can be made a day ahead, just reheat with jus. Serve with creamy polenta or garlic mashed potatoes.

Parmesan Polenta

9 cups chicken stock or canned low-salt chicken broth
2 cups yellow cornmeal
1 cup grated Parmesan Reggiano cheese
3 tablespoons unsalted butter

Bring chicken stock to boil in large saucepan. Reduce heat to medium. Slowly stir in cornmeal. Cook until cornmeal is very soft and mixture is thick and creamy, stirring occasionally, about 20 minutes. Remove from heat. Stir in Parmesan cheese and butter. Season polenta to taste with salt and pepper. Transfer to bowl and serve.

WARM BITTERSWEET CHOCOLATE TORTE

7 ounces each: bittersweet chocolate and unsalted butter
1-3/4 cups powdered sugar
1 cup all-purpose flour
4 eggs plus 4 egg yolks

Combine chocolate and butter in the top of a double boiler and melt over simmering water (do not let water touch bottom of pan). Sift sugar and flour into a large mixing bowl. In a separate bowl, beat eggs and egg yolk. Pour warm chocolate mixture into eggs. Fold flour mixture into egg-chocolate mixture with a spatula.

Preheat oven to 450 degrees. Spoon mixture into 6, 4-inch aluminum tart pans lined with clear plastic wrap. (Can be refrigerated 4 hours if you would like to make ahead.) Bake 7 to 9 minutes if mixture is at room temperature, or 10 to 12 minutes if mixture is cold, until centers are quite soft. Invert each tart onto a plate and serve with vanilla sauce (créme anglaise) and raspberry sauce (puréed, sweetened raspberries). Garnish with fresh berries, if desired. Serves 6.