Braised Short Ribs
May 7, 2010 · 2 comments
Honestly, the third day of cooking was probably unnecessary. I could have just eaten these short ribs on the second day, but I wanted fresh noodles rather than mashed potatoes and I just didn’t have the time to make noodles, so they got an extra day of cooking. Day1. I dredged some beef short ribs [...]
Categories: beef, braising, entrée, pasta, technique
Tagged: beef, braising, entrée, pasta, technique
Sirloin and Chutney Wrap
January 28, 2010 · 7 comments
Usually I avoid a complicated combination of multiple recipes in one post, but everything except the rub I put on the sirloin was made from scratch in class last Sunday so it certainly can be done in one post. Besides, the people attending the class insisted that I post it. First, the rub. I created [...]
Categories: Lunch, beef, condiments, entertaining, entrée, salad, searing, supper, technique
Tagged: condiments, entertaining, entrée, Lunch, main course, salad, supper, technique
Tuscan Steak
August 11, 2009 · 5 comments
Is it really Tuscan? No, but it has flavors I think of when I think of Tuscany: lemon, rosemary, olive oil. This is a simple preparation. Rub olive oil into the steak, then sprinkle on some freshly ground pepper (I used a blend of tellicherry black, malabar white, and pink peppercorns), sea salt, rosemary (fresh [...]
Categories: Lunch, beef, dairy-free, entrée, gluten-free, supper
Tagged: beef, dairy-free, entrée, gluten-free, Lunch, main course, supper
Chicken and Veal Stew
July 12, 2009 · 5 comments
I needed a meal for four. I had chicken for two, veal shanks for two, and absolutely no desire to go to the store. A look into the pantry revealed potatoes and carrots. I had what I needed for a stew!
Categories: beef, braising, chicken, dairy-free, entrée, poultry, stock, supper, technique, veal
Tagged: chicken, dairy-free, entrée, main course, mushroom, one-pot meals, stock, supper, technique

My name is Gareth Mark, and I live in Portland, Oregon. I've been a line cook a few times and worked several years as a pastry chef.



