Recipe of the day...

Today I'm going to cook Ribs with Whipped Garlic Potatoes and Bavarian Blaukraut...  YUM!!!

Ribs:
Buy 1lb for each person.  There's a lot of bones.
I buy flat pork ribs, but you can buy Baby Back Ribs too.

Salt and Pepper them, rub them with cayenne pepper and smear them with balsamic vinegar.  The vinegar helps to make the meat soft and caramelized.

Preheat the oven to 375 degrees F.
Place the ribs meaty side down on a baking sheet that's lined with wax paper (this way you don't have to clean so much).  Roast them for 40 min., then brush them with a Creme di Balsamico.  Turn them over and bake another 20 min.  They should be brown and caramelized on the meaty side and oooohhh so yummy.

Whipped Garlic Potatoes:
125g of Potatoes for each person...
Peel Potatoes and one clove of garlic.  Cut into smaller chunks and place in a pot with just enough water to cover them.  Add the garlic and a pinch of salt.
Cook about 25 min. until the potatoes are soft when pierced with a knife.
The trick is you have to mash them with a potato masher and then whip them with your hand blender.  Warning:  don't puree them, use the whipping attachment!
While you're whipping, add a pad of butter and heavy cream.  It is up to you how much you add.  Keep tasting them until you've found a consistency and flavor you like.  I like mine less creamy, but to each his own!  Add salt and pepper to taste, and Voila!  Whipped Garlic Potatoes.

Bavarian Blaukraut:
1/2 head of Red Cabbage
1 Large Onion
2 Apples, peeled and cored
2 Cups of dry white wine
1/4 Cup of Apple Cider Vinegar
Cinnamon
5 Cloves
1 large bay leaf
Salt and Pepper

The first and hardest thing to do is to grate the Red Cabbage, the Onion and the Apples, SEPARATELY.  I have a fantastic hand held grater thingy that comes with all sorts of different attachments and gadgets.  A food processor would certainly work.  Be careful, you want to grate it all, not hack it into unrecognizable pieces.

Sautee the onions in a bit of olive oil in a large sauce pot.  After about 3 minutes, add the red cabbage and cover the pot.  Stir this occasionally for about 10 minutes.  Add apples, one cup of white wine, half the vinegar, salt, cloves and bay leaf.  Braise the cabbage with the cover on for about 20 min.  When you see the pot is dry, add more wine.  Add the rest of the vinegar and the cinnamon.  Continue braising for another 20 min.  Salt and pepper to taste.  This dish is so famous here in Bavaria, tastes awesome and goes well with meat and fish dishes.

ENJOY!!!  and let me know how it turned out for you.