Fall....a misnomer in L.A.

We haven't exactly had fall weather here in Los Angeles. We experienced one of the most mild summers and by default, we've had a sizzling heat wave entering the "fall" season, however my palette is definitely yearning for some fall favorites.

I'm back on the cookbook hunt for cookbooks devoted to seasonality. I'm becoming more and more interested in cooking and eating seasonally, however it can be intimidating. I mean, where does one begin?? Sure, it's a good idea to start strolling through farmer's markets, but for some (including me), it can be slightly daunting. You will find hidden treasures, troves of hearty vegetables coming into season and you will find the last fruits of summer hanging on for dear life, but like many, one can easily become overwhelmed when it comes to preparing meals involving these beautiful ingredients.

That's where a book like Earth to Table comes into play. I recommend you curl up on your couch, accompanied by your favorite glass of wine, while perusing this well-loved cookbook. It's easy to see where and how inspirations rears its playful little head throughout this book. Seasonal cooking is about allowing the ingredients to shine, letting them take center stage and show off their best. Perhaps even allow them to take a solo or perform a classic monologue. Either way, seasonal cooking shouldn't be about racking your brain, but taking the time to step back and let the ingredients speak for themselves.

This braised short rib dish was no joke. Gently simmering in beef stock, a hearty red wine, herbs and mirepoix, these short ribs were singin' for MY supper. What's great about a dish like this is that while it takes time, it doesn't take alot of "active" time. In fact, while the short ribs were having a party in my Le Creuset dutch oven, I was busy preparing a side dish to accompany the short ribs. Trusting the authors behind Earth to Table, I made a parsnip and apple puree, which to the common eyeball looks like another mound of creamy mashed potatoes, but you would be surprised. It was a first for me and I was pleasantly surprised, the juicy apple made a handsome couple with the rooty tooty parsnip. Creamy, slightly sweet with a lil' tang, the puree complimented the braised short ribs without overpowering them.

country style short ribs. delish.

All I seem to crave is comfort food (that and a good cheeseburger, but that my friends is another story). My body must be aligned with the changing of the seasons. The leaves have turned and some are flying off into Never-never land. Others are holding on tight, stubborn, I suppose. I'm not resisting the change and in fact over the weekend, I busted out my slow cooker and made a fabulous country ribs with potatoes, carrots and onions. Served with a horseradish cream sauce and a dash of chopped italian parsley, it's not only hearty and delicious, it's GOOD for you. So treat yourself to this one, it's worth it.

Country-Style Beef Short Ribs with Horseradish Cream

6 tbs. sour cream

2 tbs. prepared horseradish

1 tbs. dijon mustard

3/4 tsp. kosher salt

1 1/4 lb. boneless beef short ribs, trimmed of excess fat and goobers

1/2 tsp. freshly ground pepper

2 onions, sliced

1 lb. small white potatoes, halved (or quartered depending on size)

1 1/2 c. baby carrots (I substituted 3 decent size carrots, chopped)

2 garlic cloves, chopped

1 bay leaf

1 c. low sodium beef broth

2 tbs. Worcestershite sauce (I always have a hard time saying this word, just ask Paul)

3 tbs. all-purpose flour

3 tbs. cold water

1 tbs. chopped flat-leak parsley

1. To prepare the horseradish sauce, combine the sour cream, horseradish, mustard and 1/4 tsp. of the salt in a small bowl. Cover and refrigerate until ready to use, at least 4 hrs or overnight.

2. Sprinkle the ribs with the remaining 1/2 tsp. of salt and the pepper. Spray a nonstick pan with oil and saute the meat on medium-high heat, until browned (about 8 minutes).

3. Transfer ribs to slow cooker and add the onions, potatoes, carrots, garlic, and bay leaf. Pour the broth and Worcestershire sauce over the meat and veggies. Cover and cook until the meat and veggies are fork tender, 4-5 hours on high and 8-10 hours on low.

4. About 20 minutes before the cooking time is up, combine the flour and cold water in a bowl until smooth. Stir in about 1/4 c. of the hot broth and stir until blended. Add to the slow cooker and mix into the stew. Cover and cook on high until the slow cooker until the sauce thickens. Discard the bay leaf. Stir in the parsley just before serving (or top the stew off with it like I did in the photo above). Serve with the horseradish cream.