Red Wine Braised Short Ribs with Roasted Garlic and Goat Cheese Mashed Potatoes, and Seared Scallops and Balsamic Reduction. Gluten free / dairy free

Homemade Anniversary DinnerHaving severe food allergies is hard, especially when trying to dine out. I’m allergic to gluten and (cow milk) dairy, and both are hidden in the most unexpected places. Some broths and stocks contain whey, certain whiskey sour mixes contain whey, (what the heck?!) and tons of dressings and sauces contain wheat. Even if I tell a waiter or waitress that I have a dairy and gluten allergy, there’s no guarantee that I won’t be accidentally poisoned.

And I can’t blame them. Who would even THINK to look in beef broth for milk?

Anaphylaxis is nothing to mess around with. Instead of focusing on everything I can’t eat, I like to think of all the yummy things I get to make from scratch at home.

The following recipe was something I made for our anniversary dinner, and it was better than we could have hoped for. Dairy free, gluten free, and tasty beyond measure. Take THAT allergies. I hope you enjoy it!

Red wine braised short ribs and roasted garlic, goat cheese, and chive mashed potatoes, with seared scallops and balsamic reduction.

Braised short ribs:

1 onion, diced

1 cup carrots, chopped

2 cloves garlic, minced

2 cups red wine

2 cups chicken broth

Shake of rosemary

2 tbsp onion powder

2 tbsp garlic powder

salt and pepper to taste

Sear short ribs on all sides until brown (about 2 mins), then remove from pan and rest in oven safe baking dish. Sauté veggies in meat drippings with a hit of olive oil until soft. Add red wine and one cup of chicken broth, seasoning, then cover and cook for ten minutes, or until slightly reduced. Add veggies and second cup of chicken broth to meat, cover tightly with tinfoil, and cook for 1 hour at 350, then 375 for one more hour.


Roasted garlic mashed potatoes:

6 red potatoes (they’ve got a smaller starch content)

1 whole head of garlic

3 tbsps dried chives (or fresh if you’ve got them)

1/2 cup soy sour cream

4 tbsp soy-free butter (I like using the red earth balance brand, you don’t want to over do it with too much soy, so I change up ingredients for soy free when I can.)

2 tsps garlic powder

1/2 cup goat cheese

salt

Scrub potatoes and leave the skin on. Cut into inch or half inch chunks so they cook faster. Boil in salted water until you can stick them easily with a fork, then drain the water and add them to a bowl. I roast my garlic in the oven while the meat is cooking (about 45-50 mins while it’s set at 350), then carefully remove each clove and mash in a small bowl with chives.

Next I mash the potatoes and add butter, soy sour cream, and garlic powder. Once it’s the consistency I like, I mix the roasted garlic and chives in, making sure it’s mixed throughly. Finally, mix in goat cheese and taste. Adjust salt and sour cream as desired.


Seared scallops:

1 lb sea scallops

salt and pepper to taste

olive oil

Make sure your scallops are room temp to start with, then pat dry with paper towel on both sides. Add a nice amount of salt and pepper to cover the tops and bottoms. Heat your skillet to med-high and warm up just enough oil to keep your scallops from sticking to the bottom of the pan. Add scallops to pan, being careful to not overcrowd the dish. Don’t turn more than once. (Let cook about 3 mins on each side to get that great sear.)


Balsamic reduction:

1/2 cup balsamic vinegar

1.5 tbsp soy butter

Bring balsamic vinegar to a boil in a small sauce pan, then lower heat and simmer for about 15-20 mins, or until desired consistency. Once its where you want it to be, stir in soy butter and remove from heat. Set aside until ready to serve. You can make this first – it doesn’t have to be served warm.