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Braised Beef Short Ribs & Irish Soda Bread with Fresh Herbs

Two Classic and Comforting Dishes Fit for an Irish Feast
March 14, 2016
Story By: Mandy Kellogg Rye
Filed Under > Food

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Irish Braised Beef recipe via Waiting on MarthaIrish soda bread recipe via Waiting on MarthaIrish braised beef short ribs via Waiting on MarthaHomemade Irish Soda Bread and Braised Beef Short Ribs2016-03-03_0259

You’ll want to grab a plate and pull up a seat at this gorgeous Irish inspired dinner because Chef Jason at Homespun has prepared a truly drool-worthy menu.  Think tender seasoned beef that doesn’t require a knife anywhere near it, sweet, yet savory roasted vegetables and a warm loaf of homemade Irish soda bread with fresh parsley and chives fresh out of the oven. This is one of those meals that you’ll be sorry to join the “clean plate club” for, but don’t worry…it all tastes even better on your second helping. 

Thank your oh-so-handy dutch oven for working the magic on these braised beef short ribs.  They’re truly slow cooked to perfection alongside a glorious mix of fingerlings, carrots, celery and garlic. Guinness, wine and sherry vinegar offer quite the tasty base for the beef, while a sachet of fresh rosemary, thyme and salt and pepper provide the last layer of seasonings. 

Irish soda bread really needs no introduction, am I right?  But this gorgeous loaf (yes, bread can totally be gorgeous) reminds us all just how much better homemade really tastes.  Just don’t even THINK about serving it without that creamy, local grass fed butter. 

If your St. Patrick’s Day gathering doesn’t include a warm, comforting meal like this with a big glass of Guinness…well, you may want to reconsider. Big thanks to the entire creative team on this shoot for inspiring us with a truly stunning St. Patty’s Day spread.  Cheers, Kat

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As Featured In Cottage Hill Magazine | Photography, Rustic White | Venue, Callanwolde Fine Arts Center | Food, Homespun | Design, Florals & Styling, Tailor & Table | Fine Paper and Calligraphy, Marked | Furniture Rentals, Goodwin Events | Cinema

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Citrus Shrimp Cobb Salad

Mixing Up The Classic Cobb
March 22, 2018
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Shrimp Cobb Salad, Waiting On Martha citrus grilled shrimp saladShrimp Cobb Salad, Waiting On Martha

I’ve never really been a salad person. Which is strange because I typically like everything that’s on a salad, just not a salad itself if that makes sense. It’s probably because the ratios are usually wrong to me. 

You see, I’m always looking for that perfect bite.  A bite that includes a little bit of warm, cold, crunchiness, softness, spice, and sweetness.  And that perfect bite is what I set out to create whenever I’m trying to transform any salad.

Today’s transformation is your classic cobb to the most flavorful shrimp cobb salad. I subbed out your standard (often bland) chicken for warm citrus grilled shrimp.  Chives for red onion and roquefort cheese for an herbed crumbled goat cheese. And lastly, instead of a red wine vinaigrette I played up the citrus from the shrimp with a cilantro and lime dressing.

These substitutions are not only crazy easy, but they’re extra flavorful.  Which you guessed it, helps to create that perfect bite.  Check out the recipe below, and let me know by tagging me on Instagram if you end up trying this shrimp cobb salad recipe for yourself! Truly, MKR

P.S. If you’re looking for more salads that are anything but boring check out my recipe index under Soups & Salads. 

Citrus Shrimp Cobb Salad
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. Mixed romaine and iceburg lettuce, chopped
  2. 6 pieces of bacon, cooked and broken into pieces
  3. 1 small red onion, finely diced
  4. 2 avocados, diced
  5. 1 pound shrimp, peeled and deveined, tails left on
  6. 1 pint cherry tomatoes, halved
  7. 1 cup crumbled herbed goat cheese
  8. 1 lime, juiced
  9. 1 lemon, juiced
  10. 2 tablespoons fresh cilantro finely chopped
  11. 1 tsp. olive oil
  12. 1/2 tsp. cayenne pepper
  13. salt and pepper to taste
  14. dressing of your choice (I suggest a light citrus dressing)
Instructions
  1. In a sauté pan heat olive oil over medium heat. Add shrimp, lemon and lime juice, cilantro, cayenne, and a pinch of salt and pepper. Cook until done; approximately 2-3 minutes each side. Once cooked, set aside.
  2. Build your salad: lettuce, avocado, bacon, onions, cheese, tomatoes, and shrimp.
  3. Serve with dressing and enjoy!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White

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Heirloom Tomato Tart

July 7, 2014
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Heirloom Tomato TartHeirloom Tomato Tart

In my kitchen one of the many pleasures of summer will always be the bounty of heirloom tomatoes.  So when the latest Williams Sonoma catalog landed on my doorstep I didn’t have to even open the pages to know I was going to re-create their Heirloom Tomato Tart.  Of course I had to put my own spin on things by subbing out Parmesan cheese for goat and adding chives to compliment the basil, and next time I think I’ll add fresh grilled sweet corn to the mix, but other than that I found the recipe to be a refreshing summer treat.  A treat that will make its way on to my table all summer long.  Enjoy!  truly, MKR

*Le Creuset tart dish  ||  Williams Sonoma placemats (old but I love THESE)  ||  Waiting On Martha salt & pepper cellars  ||  Waiting On Martha fork & spoon dipping dishes  ||  Williams Sonoma pie weights  ||  Williams Sonoma Offset Icing spatula

Heirloom Tomato Tart
Yields 8
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Prep Time
2 hr
Cook Time
25 min
Total Time
2 min
Prep Time
2 hr
Cook Time
25 min
Total Time
2 min
For the filling
  1. 2 cups ricotta cheese
  2. 2 cups crumbled goat cheese
  3. 1 1/2 Tbs. chopped fresh basil
  4. 1 1/2 Tbs. chopped fresh chives
  5. Salt and freshly ground pepper, to taste
  6. 1 1/2 lb. heirloom tomatoes, sliced 1/4 inch thick
  7. Sea salt and freshly ground pepper for finishing
  8. Small basil leaves for finishing
  9. Chopped chives for finishing
For the dough
  1. 2 1/2 cups all-purpose flour
  2. 1 tsp. salt
  3. 20 Tbs. chilled unsalted butter, cut into 1/2-inch pieces
  4. 1/4 cup ice water, plus more as needed
For the dough
  1. In the bowl of a food processor, combine the flour and salt and pulse 2 or 3 times to combine.
  2. Add the butter and pulse until the mixture resembles coarse meal.
  3. Add the 1/4 cup ice water and pulse 3 or 4 times. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 tsp. at a time, pulsing twice after each addition.
  4. Turn the dough out onto a work surface and shape into a 5-inch disk.
  5. Wrap with plastic wrap and refrigerate for at least 1 hour or up to overnight.
For the tart
  1. Position a rack in the lower third of oven and preheat to 400°F.
  2. On a lightly floured surface, roll out the dough to 1/8 inch thick to fit a 10 1/4-inch round tart pan.
  3. Coat tart pan with a non stick baking spray or lightly flour to prevent sticking.
  4. Press the dough into the pan and trim.
  5. Place the tart pan on a baking sheet and fill the pan with pie weights. Bake for 12-15 minutes, then remove the parchment and weights and continue baking until the crust is baked through and light golden brown, about 10 minutes. If edges begin to burn cover with pie or tin foil.
  6. Transfer to a wire rack and let cool completely in the tart pan.
  7. In a bowl, combine the ricotta, goat cheese, chives and basil. Mix, and season to taste with salt and pepper.
  8. Using a small offset (or icing) spatula spread the mixture into the cooled tart shell making it about 1/2 inch thick.
  9. Top with the tomato slices and sprinkle with salt, pepper, chives, and basil leaves.
  10. Serve immediately.
Adapted from Williams Sonoma
Adapted from Williams Sonoma
Welcome by Waiting on Martha https://waitingonmartha.com/
*All images original to Waiting On Martha

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