(Serves six)

2 butternut squash equal to 1
1/2 pounds peeled, seeded,
diced in 1-inch pieces
4 ribs celery diced in 1-inch pieces
1 carrot peeled and diced in 1-inch pieces
1/2 large yellow onion diced in
1-inch pieces
1 quart water
1 pint heavy cream
3 tablespoons butter
Optional garnish: chopped
spicy pecans, crystallized
ginger or maple sour cream

In a 4-quart pot, melt butter. Add celery, carrots and onion and cook
slowly until tender. Add the squash and cook 15 minutes, then add
water. Simmer until reduced by three-fourths. Add the heavy cream
and reduce by a quarter. Puree small batches in blender, then strain.
Season with salt and white pepper. Garnish.

Red Wine and Espresso Marinated Prime Short Ribs with Creamy Polenta and Red Swiss Chard

(Serves six)

Short Ribs
Short ribs bone-in 8 ounces each
1 recipe Red Wine-Espresso marinade
Kosher salt and fresh cracked
black pepper
2 medium carrots peeled and diced in 1/2-inch pieces
3 ribs of celery diced in 1/2-inch pieces
1 medium onion diced in 1/2-inch pieces
1/2 cup canola oil
1 cup flour
2 cups chicken stock or broth (look for sodium free)
2 cups beef stock or broth (look for sodium free)
2 tablespoons butter

Creamy Polenta
1 cup milk
1 cup heavy cream
2 cups chicken stock or broth
1 cup instant polenta
kosher salt and white pepper

Red Swiss Chard
3 bunches of Swiss chard, stems removed
2 tablespoons butter

FOR THE MARINADE:
Place four shots of espresso and one bottle of red wine in a
nonreactive pot and bring to boil. Turn down to a simmer and cook for 5
minutes. Strain through a fine strainer and let cool.

FOR THE SHORT RIBS:
Place the short ribs in a well-sealed bag with the marinade and refrigerate for 12 hours to 24 hours. Turn the bag over a couple of times.

Preheat the oven to 300 degrees. Remove the meat from the marinade and
place on a towel to dry. Reserve the marinade. Heat the canola oil in a large skillet
over high heat. Season both sides of the ribs with salt and pepper and dust with
flour, patting off the excess. Place the meat in the oil and cook for 2 minutes to 3
minutes on each side or until each side is browned. Make sure to adjust the heat of
the pan. Remove the meat to an ovenproof pan that you can lay each piece down
in one layer.

Pour off the excess oil and place the pan back on the heat. Add the carrots,
celery and onion. Cook until the vegetables start to caramelize. Once caramelized,
add the reserved marinade and heat for 30 seconds and then place on top of the
meat. Add the chicken stock and beef stock (When buying chicken and beef
broth, look for sodium free.). The meat and vegetables should be covered by the
liquid. Place the pan back on a medium heat and bring to a simmer. Take off the
heat, cover with foil, transfer to the oven and braise for 4 hours to 5 hours or until
the meat is very tender.

Remove the meat from the pot and strain the liquid through a fine strainer
into a smaller pot. Discard the vegetables. Let the meat cool, then cover and
refrigerate. Set aside one third of the braising liquid to reheat the meat. Slowly
reduce the rest of liquid in a small saucepan to a sauce consistency about 1 1/2
cups to 2 cups. Whisk the butter in and season with salt and white pepper. When
this is done keep warm.

FOR THE SWISS CHARD:
In a medium size pot, bring water seasoned with salt to a boil. At the same time,
prepare an ice bath and set aside. Place the chard in the boiling water for 1 minute and remove, then place in the ice bath. Once the chard has cooled thoroughly,
place on a towel to remove excess water and set aside.

FOR THE POLENTA:
Place the milk, cream and chicken stock in a heavy bottomed
sauce pan and bring to a boil. Once the liquid is at a boil, slowly add all the
polenta while using a whisk. Do not stop whisking and turn down the heat to
medium. When the polenta is ready it will look like cream of wheat. At this point,
season with salt, pepper to taste and transfer to a container. Cover with plastic and
keep warm.

TO COMPLETE :
In a pot large enough to hold the reserved liquid and ribs, add the
liquid first and bring to a simmer. Once at a simmer, add the ribs. Make sure the
ribs are completely covered and let them slowly reheat. When the ribs are hot,
place a pan on medium heat and add a little butter. Place the Swiss chard in the
pan and sauté until warm. Using a spoon, place some of the polenta in the middle
of a bowl, then add the Swiss chard on top. Using a slotted spoon, place the ribs
on top of the chard and pour some of the sauce around. Repeat.

Bread Pudding with Sun Dried
Figs, Walnuts and White Chocolate

(Serves six)

Short Ribs
One 9-ounce baguette sliced in 1/4-inch pieces
4 ounces (1/2 cup) melted butter
5 ounces (2/3 cup) sun dried figs cut in 1/8ths
5 ounces (2/3 cup) walnut pieces
5 ounces (2/3 cup) white chocolate chips
5 whole eggs
3/4 cup sugar
1 1/2 cups milk

Preheat oven to 350. Brush an 8-inch x 8-inch x 2-inch Pyrex dish with
half the melted butter. Brush remaining butter on baguette slices. Place
slices in bowl with figs, walnuts and white chocolate. In separate bowl,
combine eggs, sugar and milk, then whisk. Add to bread and let sit 45
minutes. Drain in colander over a bowl. Place the drained bread
mixture in Pyrex and pour liquid from the bowl over top. Place Pyrex
in a 10-inch x 10-inch x 2-inch pan containing hot water and cover
with foil (To keep foil from sticking to the food, spray food release or
brush melted butter on the foil.). Bake for 45 minutes, then take off
foil and bake 15 minutes uncovered. Remove and let sit 10 minutes.
Serve immediately or refrigerate until next day. Serve with ice cream,
crème Anglaise or flavored whipped cream. (You can substitute or add
any other dried fruit with this recipe such as dried cherries, bananas,
cranberries or raisins. Also, you can use one of your favorite dessert
wines to soak the dried fruit overnight.)