Today I’m referring, not to the missing zwieback recipe from Larousse Gastronomique (see yesterday’s entry), but to the missing recipe in my very own cookbook! Pointed out to me online, in an amazon.com review, I was excited to learn that someone read the fine print (literally!) on the intro page of the meat chapter in Radically Simple and made the discovery. An omission undetected by me (the author), the publisher, the editor, the copyeditor, assistant copyeditors, and hundreds (or thousands!) of people — both close friends and strangers — who have claimed to have read my book! Clearly only one person has! A Ms./Mr. B.J. Lewis from Highlands Ranch, Colorado. The discovery was duly reported on November 12, 2010.
Embedded in the wonderful 5-star cookbook review entitled “I’ve been having too much fun with this one” — the reviewer praises Radically Simple and most of the recipes but with some personal critiques. They are thoughtful and intelligent and so I don’t mind in the least. The reviewer, however, at the end says…”I did find one thing that puzzled me. On page 210 Gold writes that her Flanken with Pomegranate Molasses, Ginger & Prunes, has become a new holiday favorite in some households.” I’ve been searching for the recipe, but so far it has eluded me. Is it there? Help!”
Well, Ms./Mr. B.J. Lewis, in fact, it isn’t there. Nowhere. It was cut from the book when the book got too long and the reference wasn’t cut from the intro. There you have it. And now you’ll get it! Thanks for letting us know.
Here it is:
Flanken with Pomegranate Molasses, Ginger & Prunes
Flanken is cut across the bones of the short ribs, not between the ribs. You’ll want 1 to 1-1/2-inch thick slices. They will soften and melt in your mouth. Pomegranate molasses can be found in Middle Eastern food stores, in some supermarkets and health food stores. For fun, or drama, scatter some pomegranate seeds on top.
12 beef short ribs, about 4-1/2 pounds, cut across the bone
4 large oranges
1/4 cup pomegranate molasses
1/3 cup tomato paste
3 large cloves garlic
2-inch piece fresh ginger
18 large pitted prunes
Preheat oven to 300 degrees. Season meat liberally with salt and pepper. place in a large heavy casserole with a cover — a 6-1/2 quart Le Creuset is perfect. Peel 4 long strips from 1 orange and add to pot. Grate rind of 2 oranges and set aside. Cut oranges in half and squeeze to get 1-1/4 cups juice. In a large bowl, stir together orange juice, pomegranate molasses, tomato paste and garlic, pushed through a press. Peel ginger and grate on large holes of box grater. Add to bowl. Pour over ribs and stir in prunes. Cover pot and bake 2 hours. Lower heat to 250 degrees. Stir contents of pot and bake 1 hour longer until very tender. Using slotted spoon, transfer meat to a platter. Remove fat; pour prunes and sauce over the meat and sprinkle with orange zest. Serves 6
B.J. Lewis ends the review with…”Regardless, I’m thoroughly enjoying this cookbook. I suspect you will as well.”