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12/25/2019
By MARTI MENDENHALL // The musical couple, Julie Amici and Dean Mueller cook his traditional Christmas dinner, Roasted Bone Marrow and mouth-watering Porcini Braised Short Ribs with Rosemary Mashed Potatoes.
Welcome to Marti’s Music Kitchen, the Fun Music and Food Podcast, where anything can happen! I’m super excited about my guests from the award-winning Americana/Folk duo, Julie Amici and Dean Mueller. They are the 2019 recipient of the Cascade Blues Association “Back What You Believe In” award. This award is given to a group or individual who has gone above and beyond to demonstrate a commitment to the blues community.
“We brought that idea to the Oregon Music Hall of Fame, and they let us partner with them. So we started the program within that organization. … We just try to bring professional, live shows that we would have at the theatre, or other places that have super-high-quality shows and bring them to senior centers, and other places where there is no way they could see a show like that.”
Dean is a bass player, major foodie, and curator of music at the award-winning Lake Theater & Cafe. He strongly believes in knowing where his food comes from and uses local sources whenever possible. Today, he’ll prepare his traditional Christmas dinner, Roasted Bone Marrow and mouth-watering Porcini Braised Short Ribs with Rosemary Mashed Potatoes. We’ll learn the secret to making his flavorful mashed potatoes, and will taste wine from three of their favorite local wineries.
How did this duo cultivate such a network of musicians that give back to communities from Portland to the coast? What’s in store for the New Year? Follow me into this fabulous kitchen . . and let’s find out!
Website: julieamici.com
Facebook: https://www.facebook.com/julieamici/
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Instagram: https://www.instagram.com/julieamici/
Marti’s website: http://MartiMendenhall.com
Marti’s Patreon: http://Patreon.com/MartiMendenhall
Marti’s Music Kitchen Facebook: https://www.facebook.com/MartisMusicKitchen/
Roasted Bone Marrow
Serves 2
4-8 beef marrow bones
1 minced shallot
handful of mined parsley
lemon juice
extra virgin olive oil
sea salt
1 baguette
olive oil
Preheat oven to 425 degrees. Put bones, Salted and cut side up, in ovenproof skillet. (use a skillet to capture the fat that will run out of the bones). Cook about 15-17 minutes until marrow looks caramelized and yummy but not running out of the bones.
While bones are cooking slice baguette into rounds and drizzle one side with olive oil. Place in the oven for 5 minutes to toast, keep an eye on them so they brown but do not burn.
Combine shallots and parsley in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle over parsley mixture until leaves are just coated.
Plate each serving by arranging bones on the plate topped with shallot-parsley mixture and toasted baguette. Spoon marrow out of bones with dressing and onto the toast. Dip the toast in the pan drippings also, because it’s so good!
Sous Vide Mashed Potatoes with Garlic and Rosemary
2 pounds Yukon Gold
5 cloves garlic
3 sprigs rosemary
4 oz unsalted butter
1 cup whole milk
2 teaspoons sea salt
Instructions
Set your sous vide to 194
Rinse and peel the potatoes. Thinly slice them into 1/8-inch pieces.
Smash and peel the garlic cloves.
Seal the potatoes, garlic, rosemary, butter, milk, and salt into a zip or vacuum seal bag and cook until the potatoes are tender, about 1.5 hours. (you may want to put the rosemary in cheesecloth so you don’t have to pick out little bits later)
Open the bag and pour the liquid through a sieve into a small bowl (reserve for later). Discard the rosemary.
Empty the potatoes into a large bowl and mash them or use a potatoe ricer or food mill.
Gently whisk the melted butter and milk back into the mashed potatoes to get a smooth and creamy texture.
Porcini Braised Short Ribs
2.5 lb beef chuck short ribs (approx 4 ribs)
Salt & Pepper to taste
1 Yellow Onion
1 rib of celery
1 medium-size carrot
1 handful or dried Porcini
Bacon fat
4 cloves sliced garlic
1 cup red wine
1 cup beef bone broth
1 t coriander seeds
1 bay leaf
2 Sprigs of Thyme
Coat the short ribs liberally with Salt and pepper. Heat up bacon fat or oil in a cast iron pan over medium high heat. Season the short ribs all over with salt and pepper.
- Dice the onion, carrot, and celery.
- Place the coriander seeds in a small piece of cheesecloth and tie with kitchen string to form a sachet.
- Rehydrate Porcini in a bowl of hot water (save the water)
- Heat some bacon fat or oil in a skillet and sear the ribs on all sides.
- After searing, remove the ribs from the skillet and add to the crockpot on top of bed of onion, celery, and carrot.
- Deglaze the pan with the red wine and scrape all the good bits from the pan and put the liquid in the crockpot.
- Add the porcini, porcini water, and bone broth to the crockpot until liquid level is near the top of the short ribs.
- Add the sachet, thyme, garlic, and bay leaf.
- Set Crock pot on high until bubbling and then set to low and cook for 8-10 hours.
Remove ribs and set aside. Skim off some fat if desired and heat the remaining liquid on high in the crockpot or a pan until it is reduced to the desired consistency. You can whisk in some flower if you want a thicker gravy.
Prepare the each plate by placing a rib on a bed of mashed potatoes and top with the desired amount of gravy & vegetable mixture.
ENJOY!
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