Sunday, April 24, 2011
Wednesday, January 5, 2011
Osso Buco
tonights dinner: Osso Buco!
( I should have wiped the plate!)
Beautifully tender veal shanks with a great sauce, topped with gremolata and served with a cabbage side dish (cabbage cooked with pancetta, onions, beef stock, hot Spanish paprika and sherry vinegar)
Flour and sear the shanks in a skillet. Remove the shanks from the skillet, add some white wine and deglaze. In a braising pot, saute onions, carrots, celery and garlic (I actually used leek, onion, garlic and portabello mushroom). When the vegetables are soft, add the veal shanks and liquid from the skillet. Add veal or beef stock to cover and a cup of canned tomatoes. Add some herbs (bay leaf, parsley, oregano) and put (covered) in a 325 oven for two hours. For the gremolata: finely chop parsley, garlic and add zest of a lemon.
Once the osso buco is tender, remove the shanks (in one piece if possible), and put the gravy through a sieve. Reduce the sauce until slightly thickened; pour over the osso buco and top with gremolata.
I drank a 2005 Barolo from Ascheri
Wonderful wine, surprisingly light coloured but medium-bodied. Strong alcohol/wood nose - silky mouth-feel with black cherry flavours and powerful tannins. The finish is long but even longer are the tannins. Probably better in 5-10 years. score - 90
Beautifully tender veal shanks with a great sauce, topped with gremolata and served with a cabbage side dish (cabbage cooked with pancetta, onions, beef stock, hot Spanish paprika and sherry vinegar)
Flour and sear the shanks in a skillet. Remove the shanks from the skillet, add some white wine and deglaze. In a braising pot, saute onions, carrots, celery and garlic (I actually used leek, onion, garlic and portabello mushroom). When the vegetables are soft, add the veal shanks and liquid from the skillet. Add veal or beef stock to cover and a cup of canned tomatoes. Add some herbs (bay leaf, parsley, oregano) and put (covered) in a 325 oven for two hours. For the gremolata: finely chop parsley, garlic and add zest of a lemon.
Once the osso buco is tender, remove the shanks (in one piece if possible), and put the gravy through a sieve. Reduce the sauce until slightly thickened; pour over the osso buco and top with gremolata.
I drank a 2005 Barolo from Ascheri
Tuesday, January 4, 2011
100 Favourites
Inspired by the latest issue of Saveur I've decided to write about my 100 favourite food-related things. So here goes...
1. Eating in France
I've never had a bad meal in France. I've had inedible paella in Spain, atrocious pasta in Italy, terrible tortillas in Mexico and of course unspeakably bad food in Canada and the US - but never a bad meal in France!
In fact, my love of food (and wine) developed from a visit to France in 1982. I has been to Paris in my early 20's but 1982 was the first time I had been to the South of France. My wife and I and our 4 year old daughter went to visit my mother, who had surprisingly moved to a small village on the banks of the Herault a year after my father died and left her a widow at 40.
The food was amazing! From a small basket of freshly picked green beans given to us as a gift by a neighbour to a six course meal in a small village restaurant it was all fabulous. Those two weeks opened my mind to the possibilities and the joy of food.
1. Eating in France
In fact, my love of food (and wine) developed from a visit to France in 1982. I has been to Paris in my early 20's but 1982 was the first time I had been to the South of France. My wife and I and our 4 year old daughter went to visit my mother, who had surprisingly moved to a small village on the banks of the Herault a year after my father died and left her a widow at 40.
The food was amazing! From a small basket of freshly picked green beans given to us as a gift by a neighbour to a six course meal in a small village restaurant it was all fabulous. Those two weeks opened my mind to the possibilities and the joy of food.
Subscribe to:
Posts (Atom)