Archive for June, 2010

We got a fancy new camera that lets us film in HD!  Just click play and then in the bottom left corner to select 720p or 1080p.

So obviously it’s been a while. Molly has been knee-deep in culinary school madness and we moved to another apartment in Seattle. We’re sorry to leave you all hanging for so long, and for that, there is really no excuse. Thank you for watching!

Click here to visit the 2003 Cabernet Page on Kiona’s Website.

Delicious Short Ribs


  • 1 onion, small dice
  • 1 carrot, small dice
  • 1 celery stalk, small dice
  • 1 leek, cleaned and finely chopped
  • 4 spring of fresh thyme
  • 1/2 cup of soy sauce
  • 1 cup Kiona 2003 Washington State Cabernet Sauvignon
  • 1 Tablespoon of brown sugar
  • freshly ground pepper
  • 3 1/2 pounds of short ribs
  • 2 or 3 Russet potatoes, peeled and cut into quarters
  1. Combine all ingredients except the meat and potatoes in a large roasting pan.  Add the ribs and coat thoroughly with marinade.  Let marinate in a single layer for at least 6 hours, preferably overnight.  Turn the meat over every once in a while.  Bring to room temperature before cooking (take out of fridge about a half an hour before cook time).
  2. Preheat the oven to 400 degrees.  Braise the ribs for 2 1/2 to 3 hours, reducing the heat down to 350 after one hour.  Turn the ribs over and add the Russets with about 40 minutes left in cooking time.  If all of the marinade liquid evaporates, add water to the pan.


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