Sunday, January 17, 2010

Osso Buco

I made this the other night for dinner and it was sooo good. Even Phillip, who is notoriously picky, loved it. I served this with mashed potatoes and sauteed kale. It would also be delicious with risotto or polenta.

1 meaty veal shank per person
2-3 tbl olive oil
1-2 slices pancetta, chopped
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
2 garlic cloves, chopped
1-2 tbl flour
1-2 tbl tomato puree
1-2 cups of white or red wine
beef stock
1 tsp rosemary
1 tsp thyme
1 bay leaf
salt & pepper

Salt & pepper veal shanks and brown well in olive oil in a heavy dutch oven. Remove
from pan and add onion, celery, carrot. Saute until soft, and add garlic. Saute a minute more. Add flour & cook for 2-3 minutes. Add wine & stock, stirring constantly until it comes to a boil. Add tomato paste and herbs. Add shanks back and bring to a boil. Reduce heat to a simmer and let cook on top of the stove or in a 275 oven for about an hour or until the meat is tender.

For crockpot: 

Salt & pepper veal shanks and brown well in olive oil in a heavy dutch oven. Remove
from pan and add onion, celery, carrot. Saute until soft, and add garlic. Saute a minute more. Add flour & cook for 2-3 minutes. Add wine & stock, stirring constantly until it comes to a boil. Add tomato paste and herbs,and bring to a boil. Place shanks in crockpot and pour vegetables and sauce over. Cook on high for 2-2 1/2 hours or low for 4-5 hours

Friday, January 08, 2010

Lentil Soup

This is the best lentil soup recipe I have ever made. It's from a cookbook called Adventures of an Italian Food Lover. If you wanted to serve this as a side dish, I would simply let them cook down some more.

1/4 cup best quality Tuscan extra virgin olive oil, plus more to garnish
1 carrot, peeled and minced
1 red onion, minced
1 leek, cleaned, trimmed and minced *
1 celery rib, minced
2 garlic cloves, minced
1 cup lentils, rinsed
Course sea salt & freshly ground black pepper

Heat the oil in a heavy bottomed pan. Saute the carrot, onion, and most of the minced leek(save a little of the tender green part for garnish),celery, and garlic over high heat until they begin to brown. Add the lentils, 5 cups of water, and 1 tsp sea salt. Bring to a boil over high heat, lower the heat, and simmer for 45 minutes, stirring occasionally, until the lentils are cooked. Skim off any gray scum that rises to the surface, and add an extra cup of water if the soup seems too dry. Turn off the heat and let the soup rest for 20 minutes.

Ladle the warm soup into bowls and garnish with a drizzle of olive oil & the reserved leek.