by Macki May 8th, 2011 // Swell Suppers

Swell Supper: For my Mother

My mom is awesome and I love her so much. She is the rock of our family and we all look to her for guidance and support, which she provides unconditionally. When it comes to cooking she taught me everything I know about being in the kitchen. Actually, she is still teaching me. I call her all the time for help on a recipe and she always has the answer! As young kids we ate a lot of comfort food and meat and potatoes. When we got older and some family members became vegetarian, including my dad. My mom made veggie burgers long before they were in the refrigerated section of the store. Now that my mom rarely get to eat meat, for Mother’s Day we’re making her a treat. So for this week’s swell supper I’m making  Crock Pot Braised Short Ribs with Easy Parsnip Puree, something I found on Heather The Babysitters blog and Dos Layer Tres Leche cake, which my mom has been craving since she first saw it posted.

Begin making this meal early in the day with the crock pot braised short ribs. Mis the sauce and place all the ingredients in the crock pot and set the cooking mode and let it cook all day. That’s one thing I love about crock pots, it does all the work for you. About about 1 1/2 hours before the ribs are ready make the dos layer tres leche cake. When the cakes are cooled start the easy parsnip puree. Bring a pot of chicken stock and water to boil and put in the parsnips and cook until tender.

While you are waiting for the parsnips to cook go back to the tres leche cake, add the milks according to the recipe and frost with whipping cream and place in the fridge. The parsnips should be tender at the point, drain the liquid and mix the rest of the ingredients. Remove the short ribs, cabbage and carrots from the crock pot and place on a serving tray, thicken the sauce and serve with the parsnips. Now doesn’t that sound swell?