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No Kids Allowed (sort of)
Posted By Jenny On September 30, 2011 @ 9:32 am In Dinner,Domestic Affairs,Entertaining,Pork and Beef,Posts by Andy | 26 Comments
If you come to our house for a grown-up dinner party, there’s a good chance it’ll be just after 8:00, and our two kids will greet you at the door. If all has gone according to plan, they’ll be bathed and pajama’d, their teeth will be brushed, and with a little luck they’ll be in bed, out of sight, 30 minutes later.
It’s not that we worry about the girls being un-presentable or that we fear they’ll pillage the crostini plate before our guests have taken their coats off. (OK, maybe we do worry about the crostini thing. It’s a problem.) It’s that usually the people we have over for dinner are parents, too. Parents who have already spent the waking part of their day doing what parents do – suffering through another Wa Wa Wubbzy marathon, doling out snacks, pretending to lose at Uno – and probably, if they’re being honest, don’t feel a real powerful need to spend valuable babysitting hours doing the same with someone else’s kids.
In our experience, what our guests are looking for is a cocktail with plenty of ice,  some tasty food, and a conversation that does not begin with the words, “I am counting to three…” So usually, after our kids make their Dinner Party Cameo – the key with kids, like food, is to leave your guests wanting more — one of us will take them upstairs and shepherd them through their bedtime paces, while the other sets the table and puts the finishing touch on whatever has been braising away all afternoon in the Dutch Oven.
Very often in our house, it’s short ribs. We love braised short ribs for three reasons: one, they’re unstoppably, almost obscenely good; two, they’re impossible to screw up; and three, they require no hands-on time once the guests arrive. Entertaining, for us, is all about not having to start from zero once the kids are in bed, chopping and blanching and reducing – and sweating — while our guests stand in the kitchen, hungry, with one eye on the clock. It’s about having a glass of Barbera and diving into a dinner that is ready to go, but that also feels simultaneously casual and special. And when everything goes right, you can almost forget — for a few hours, at least — that there’s a Thomas the Train track running through the living room, and that you have to be awake at 5:30 the next morning to perform a sock puppet show. – Jenny & Andy
This story appears in the current issue of Bon Appetit. Head over to their website for the Short Ribs  recipe, which is a simplified version of an old Balthazar favorite. Photo by Christopher Testani for Bon Appetit.
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URLs in this post:
 cocktail with plenty of ice,: http://www.dinneralovestory.com/jake/
 Short Ribs: http://www.bonappetit.com/recipes/2011/10/red-wine-braised-short-ribs
 Christopher Testani : http://www.christophertestani.com/
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