Bauernfeind Recipes

1 1/4 lbs boneless beef short ribs cut into 1 1/2 in cubes salt 6 tbsp butter divided 6 cloves garlic, chopped 4 cups beef stock 2 cups water 2 tbsp tomato paste 1 tsp thyme 1 tbsp worcestershire sauce 1 bay leaf 1 large onion chopped 4 carrots chopped 3 lbs of yukon gold potatoes cut into 1/2 inch chunks 1/2 tsp pepper Season the beef well with salt.  Add 4 tbsp of butter to a large dutch oven over medium high heat.  Cook the beef until browned on all sides.  Add the garlic and stir for about a minute then add the beef stock, water, tomato paste, thyme, worcestershire and bay leaf.  Bring to a simer then reduce the heat to low and cook for an hour. In another skillet use the remaining butter adding the onion, carrots and cook until the vegetables have just started to soften and brown.  Set aside After the hour put the potatoes and sauteed vegetables in the pot and cook until the potatoes are soft; about 40 minutes.

1 zucchini grated 1/4 tsp salt 1 tbsp extra virgin olive oil 3 cloves of garlic, minced 1 pkg frozen chopped spinach defrosted (or chop up a bag of fresh) 1 cup pasta shells 2 tbsp butter 1 tbsp plus 1.5 tsp flour 1.25 cups Sargento shredded cheese (mozzarella, havarti, swiss, or a blend) 1.5 cups milk 1 tsp thyme Lemon juice 1/2 cup bread crumbs 1/4 cup parmesan cheese Preheat oven to 375.  In a colander toss the zucchini and salt let sit 15 minutes then squeeze out any remaining liquid out of the zucchini.  In a large saute pan heat the olive oil then add the garlic and cook for a minute.  Add the zucchini stir, and cook for a minute. Then add the spinach, stir until overall heated then transfer to a bowl, salt and pepper to taste.  Sprinkle with a little lemon juice. Cook the pasta reducing the normal cooking time by one minute. Drain the pasta and add it to the bowl of vegetables. In the saute pan add the butter.  Melt until foamy, add...