Midday Fix: A 3-course meal you can get for under $10

Marshall Shafkowitz, Washburne Culinary & Hospitality Institute Executive Director & Dean

Derrick Boatman, Washburne Culinary Student

For more information about Washburne Culinary, go to http://www.washburneculinary.com and for more information about City Colleges of Chicago, go to http://www.ccc.edu or call 773/C-O-L-L-E-G-E.

Sikia, Washburne's on-campus student-run restaurant is located at Kennedy-King College - at 740 W. 63rd St., Chicago.  Sikia is open Wednesday, Thursday and Friday for lunch (11am-1pm); it’s less than $10 for a three course gourmet, white tablecloth meal.

Washburne students will be preparing and serving these braised short ribs at lunchtime during Airport Restaurant at O'Hare on February 6th and at Midway on February 7th.


Short Ribs Braised in Red Wine 
Yield:  15 Portions            

        Ingredient      Amount 
3 Quarts, Dry Red Wine
1/2 cup, Vegetable Oil
15, Beef Short Ribs, trimmed
1 1/2 teaspoon, Black Peppercorns, crushed
Flour, for dredging As Needed
15, Garlic, cloves
12, Shallots, split
3, Carrots, 1-inch pieces
3, Celery Ribs, 1-inch pieces
2, Leeks, white & green, 1-inch pieces, washed
9 Sprigs, Flat Leaf Parsley
3 Sprigs, Thyme   3
4, Bay Leaf
4 Tablespoons, Tomato Paste
1 Gallon, Veal Stock
Ground White Pepper,  To Taste

Heat the wine in a large saucepan over medium heat.  Reduce by half and remove from heat.

Center a rack in the oven and preheat the oven to 350°F.

Season the ribs with salt and pepper and dust with flour, heat a Dutch oven and sear the ribs for 5 minutes on both sides – remove and set aside.

Remove all but 1 tablespoon of fat from the pot, lower the heat to medium, add the vegetables and herbs.  Brown the vegetables lightly, then stir in the tomato paste and cook for 1 minute to blend.  Add the reduced wine, the browned ribs and stock to the pot.  Bring to a boil, cover the pot tightly and slide into the oven.  Braise for 2 ½ hours, or until the ribs are tender enough to be easily pierced with a fork.  Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.

Carefully transfer the meat to a large pan and cover to keep warm.

Boil the pan juices until thickened and reduce to approximately 6 cups.  Season with salt and white pepper and pass through a fine-mesh strainer; discard the solids. Pour the sauce on the meat and reserve.

Broccoli Rabe, Garlic & Hot Pepper   
Yield:  15 portion             

        Ingredient      Amount 
6 Lbs., Broccoli Rabe
3 Oz., Olive Oil
1 1/2 Tablespoons, Garlic, minced
2 Teaspoons, Red Pepper Flakes
Salt, As Needed


Bring a large pot of salted water to boil.

Cook the broccoli rabe,  in small batches until al dente, shock in ice water, drain well and reserve for service.
When ready to serve, no matter how many portions, sauté in olive oil, with a little garlic and red pepper flakes, season with salt and serve.


Soft Polenta   
Yield:  15 portions            

        Ingredient      Amount 
1 Gallon, Milk
1 Quart, Water
Salt, As Needed
1 Quart, Yellow Polenta
4 Oz., Butter, whole,  melted
Ground White Pepper, To Taste


Bring the milk and water to a slow simmer in a heavy bottomed sauce pot and lightly season with salt.

In a mixing bowl toss the polenta with the melted butter and  pour into the milk in a steady stream, while whisking constantly, until all is added and there is no lumps.

Simmer, stirring often with a heat treated spatula until the starch is cooked out and the flavor develops – about 30 – 45 minutes.

Hold for hot service with a little butter melted on the top.