{"id":5333,"date":"2012-02-02T07:45:15","date_gmt":"2012-02-02T12:45:15","guid":{"rendered":"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/?p=5333"},"modified":"2012-02-06T14:28:24","modified_gmt":"2012-02-06T19:28:24","slug":"taste-of-the-town-9","status":"publish","type":"post","link":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/2012\/02\/taste-of-the-town-9\/","title":{"rendered":"TASTE OF THE TOWN"},"content":{"rendered":"<p><strong>La Residence<\/strong><\/p>\n<p>Over the past 36 years, <strong>La Residence<\/strong> has certainly seen its fair share of changes, most notably the addition of late-night service that made the Rosemary Street restaurant a hugely popular bar scene. <!--more-->In recent months, La Rez has had to cope with something all-too-familiar here in Chapel Hill-Carrboro \u00e2\u20ac\u201c the effects of a massive construction project, just across from the small house that La Rez calls home.<br \/>\n<figure id=\"attachment_5334\" aria-describedby=\"caption-attachment-5334\" style=\"width: 350px\" class=\"wp-caption alignright\"><a href=\"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/02\/Taste6.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/02\/Taste6.jpg\" alt=\"\" title=\"Taste6\" width=\"350\" height=\"525\" class=\"size-full wp-image-5334\" srcset=\"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/02\/Taste6.jpg 350w, https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-content\/uploads\/2012\/02\/Taste6-200x300.jpg 200w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><\/a><figcaption id=\"caption-attachment-5334\" class=\"wp-caption-text\">La Residence Chef Justin Cole with his braised beef short ribs with goat cheese mashed potatoes and glazed baby turnips and carrots.\t Photo by Alicia Stemper<\/figcaption><\/figure><br \/>\nDespite the changes and trials, one thing has remained constant \u00e2\u20ac\u201c\u00c2\u00a0the restaurant\u00e2\u20ac\u2122s commitment to an inspired twist on classic French food. And even with a huge expansion to its patio during the last decade, La Rez has maintained its intimate atmosphere, with several private nooks available for pairs looking to linger over a multi-course meal and a bottle of wine. If you\u00e2\u20ac\u2122ve got a special someone this Valentine\u00e2\u20ac\u2122s Day, be sure to make plans to head to La Residence on the 14th, as the restaurant will be offering it\u00e2\u20ac\u2122s 17th annual aphrodisiac menu. <\/p>\n<p><strong>Braised Beef Short Ribs with Goat Cheese Mashed Potatoes and Glazed Baby Turnips and Carrots<\/strong><\/p>\n<p><strong><em>Braised Beef Short Ribs<\/em><\/strong><br \/>\n<em>Ingredients<\/em><br \/>\n4-5 pounds beef short ribs (bone-in or boneless)<br \/>\nKosher salt<br \/>\nCanola oil<br \/>\n1 large yellow onion<br \/>\n2 carrots, peeled<br \/>\n5 cloves garlic<br \/>\n1 bunch thyme<br \/>\n1 bunch sage<br \/>\n2 bay leaves<br \/>\n1 stick cinnamon<br \/>\n3 whole star anise<br \/>\nAbout 3 cups shiraz<br \/>\nHot water<\/p>\n<p><em>Method<\/em><br \/>\nPreheat oven to 325 degrees and season short ribs on each side with salt. In a medium saut\u00c3\u00a9 pan, add enough oil to coat pan. Once oil is hot, add short ribs, meat side down, and sear until browned. Remove and place in a baking dish.<\/p>\n<p>Add vegetables and spices to saut\u00c3\u00a9 pan and place back on heat. Gently caramelize vegetables and add enough shiraz to almost cover vegetables.<\/p>\n<p>Reduce sauce to a syrup consistency and empty pan over short ribs in baking dish. Add enough hot water to completely cover the short ribs and vegetables. Add fresh herbs and cover baking dish. <\/p>\n<p>Place in heated oven and bake for three-and-a-half to four hours, or until completely tender.<\/p>\n<p><strong><em>Goat Cheese Mashed Potatoes<\/em><\/strong><\/p>\n<p><em>Ingredients<\/em><br \/>\n3 medium russet potatoes, peeled and diced<br \/>\n1 cup half and half<br \/>\n\u00c2\u00bd cup butter<br \/>\n1 bunch fresh thyme<br \/>\n5 ounces goat cheese<br \/>\nKosher salt<\/p>\n<p><em>Method<\/em><br \/>\nCover potatoes with water and simmer until tender (do not boil).<\/p>\n<p>Meanwhile, combine half and half, butter and thyme in a saucepan and bring to a simmer. <\/p>\n<p>Drain potatoes and combine with goat cheese and press through a handheld ricer or mash. <\/p>\n<p>Strain half-and-half mixture to remove thyme and slowly add to potatoes in three steps, stirring to obtain desired consistency. Season to taste with salt.<\/p>\n<p><strong><em>Glazed Baby Turnips and Carrots with Fresh Dill<\/em><\/strong><\/p>\n<p><em>Ingredients<\/em><br \/>\n1-2 bunches baby turnips, peeled and blanched until tender<br \/>\n1-2 bunches baby carrots, peeled and blanched until tender<br \/>\n2 tablespoons butter<br \/>\n1 tablespoon honey<br \/>\nChopped fresh dill<\/p>\n<p><em>Method<\/em><br \/>\nIn a saut\u00c3\u00a9 pan, heat butter with honey over medium heat until small bubbles begin to form, then reduce heat and add turnips and carrots. Using a spoon, baste vegetables until warmed through.<\/p>\n<p>Add chopped dill and season with salt to taste.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Residence Over the past 36 years, La Residence has certainly seen its fair share of changes, most notably the addition of late-night service that made the Rosemary Street restaurant a hugely popular bar scene.<\/p>\n","protected":false},"author":16,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[319,225],"tags":[],"class_list":["post-5333","post","type-post","status-publish","format-standard","hentry","category-featured","category-food"],"_links":{"self":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/5333","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/comments?post=5333"}],"version-history":[{"count":2,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/5333\/revisions"}],"predecessor-version":[{"id":5336,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/posts\/5333\/revisions\/5336"}],"wp:attachment":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/media?parent=5333"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/categories?post=5333"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/mill\/wp-json\/wp\/v2\/tags?post=5333"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}