Dinner Menu: Braised Short Ribs, Parmesan Polenta, and Broccoli Rabe

On a recent frigid night in March (why do I live in the Northeast?), I was desperately craving something warm and comforting for dinner.  A hearty beef stew came first to my mind, but I wanted to flesh it out with extra veggies.  Polenta was an instinctive addition because it pairs so heavenly with beef, but egg noodles or rice would work as well.  I chose broccoli rabe because the bitterness balances out the plain flavor of the polenta.  The short ribs turned out so soft that a knife was totally unnecessary.

Apple Pecan Sticky Buns

Last week, I had an enormous exam coming up, an imminent snowstorm, and four leftover Granny Smith apples.  Although I'm not a huge fan of apples, I didn't want to waste them, so I tried eating one.  Even after smothering the slices in nutella, they were still really sour (are apples supposed to be like that?!).  I figured that the only way to save the apples was to embed them in warm, chewy dough.  The pecans were added to bring out a subtle crunch.  My favorite thing about these sticky buns is that they're not too too sweet; the natural sourness of the apples balances the sugariness of the caramel sauce.  This is now one of my all-time favorite desserts, and I'll be baking another batch next week!

1/4 cup + 1 teaspoon sugar
1.5 teaspoons active dry yeast
10 tablespoons unsalted butter
2/3 cup milk
1 egg
1/2 teaspoon vanilla
1.75 cups unbleached all purpose flour (8.75 ounces)
1.33 cups whole wheat flour (6.67 ounces)
1/2 teaspoon salt
3 Granny Smith apples
1.5 teaspoons cinnamon
1 cup dark brown sugar (7 ounces)
2 tablespoons heavy cream
1 cup pecans

Chicken Pot Pie

When my mother moved to the United States 40 years ago, she was distressed by the cold weather and the food.  The winter was about 60 degrees colder than she was used to, and the food about 95% more bland.  That all changed the first time she ate at KFC: the fried chicken was tender, juicy, and (most importantly) spicy.  When I was growing up, we ate at KFC with surprising frequency.  I always viewed their advertisements for chicken pot pie with some mistrust.  It just didn't look very good, and my disgust with soggy bread added to my apprehension.  Although their execution seemed imperfect, the idea of chicken pot pie always appealed to me.  15 years later, I decided to try making it at home, and it was way tastier than I expected it to be.  The pie crust was incredibly flaky, and the sauce tasted just like Thanksgiving gravy.  The best part is that it's an all-inclusive, one-pot meal full of vegetables.  It's the perfect dinner for a cold winter night.

2 cups unbleached all-purpose flour (10 ounces)
3/4 teaspoon salt
14 tablespoons unsalted butter
2 tablespoons sour cream
4 tablespoons ice water
3.5-4 pounds bone-in chicken thighs
1 cup frozen pearl onions
1 onion
3 carrots
3 ribs celery
4 cups low-sodium, fat free chicken broth (32 ounces)
3/4 cup heavy cream
3/4 cup frozen peas
2 teaspoons lemon juice
1/3 teaspoon dried thyme or 1 teaspoon fresh thyme leaves