Osso Buco

“Thank you, thank you very much. I’m here ’til Thursday. Try the veal.”~Shrek

 

I’ve wasn’t the biggest fan of Veal until I had Osso Buco.  It was about 15 years ago when I was a server at this upscale Italian restaurant in Downtown Denver that I found love for this easy and savory dish.  The restaurant isn’t there anymore, though it did win the ‘Best Pasta in Denver’ award back in the 90′s, according to Westword Magazine.  Sigh.  I loved the food there…

Anyway, seeing as I wasn’t a food lover yet (as I am now), I hadn’t even heard of Osso Buco, or 1/2 the other stuff they had on the menu for that matter, when I started working there.  So needless to say, I had to do some quick studying.  And part of my studies was to try everything on the menu.  Well, you could imagine my glee when they broke that news to us at one of our pre-opening staff meetings.  (I was hired prior to the restaurant opening, so all of us were in the same boat for the most part).

Once I had learned what the main ingredient was for Osso Buco, I wanted no part of it.  I had had veal before, and the taste left me **not happy**.  At all.

But I was told that I just had to sample it, as I had to describe it to our future patrons.  So I did.  And I luuurved it!!  The veal was nothing like I’d had in the past.  Not veal-y, if that makes any sense.  Or at least not a veal-y taste that I’d taste in the past.  I know.  Confusing.

Bottom line, it was great.

This is kind of a recipe that I’d received from a sweet elderly Italian lady that used to work at Saks when I was the general office manager.  She used to work in the alterations department, and one day she had hurt her back, and working in that department only made it worse, so she came to my department and worked for me for a few months.  We got to know each other, and when she found out that I loved to cook, and loved Italian food, she wrote down so many recipes for me!  Oh, I loved her.

I’ve changed it a bit, as there were alot of herbs in there. A great recipe overall, but  overly herby for my taste.  Once I added my changes, my son and I liked it so much more.  Thank you very much.

Ingredients

2 tbsp butter

2 tbsp olive oil

3 lbs veal shank (tell your butcher that you’d like them prepped for osso buco)

1/4 cup a/p flour

1 cup dry white wine

2 cloves garlic, minced

1 med onion, chopped small

2 stalks celery, chopped small

2 carrots, cubed small

1 1/2 cups diced tomatoes (either canned or fresh)

2 1/2 cups chicken stock + more if needed

3 sprigs fresh thyme

6 sprigs of fresh parsley

1 bay leaf

kosher salt & freshly ground black pepper to taste

Directions

Place the butter/olive oil in a large skillet over med-high heat.  Blot any moisture from the shanks and season with salt and pepper.  Dust them in the flour and brown the shanks on all sides.  Remove the shanks to a large baking dish in a single layer.  Deglaze the pan with the wine and reduce to about half. In a separate pan over medium heat, add the garlic, onion, celery and carrots with a bit of butter and let cook until softened.

Pour the wine over the shanks. Top the shanks with the vegetables, and the tomatoes. Pour enough chicken stock over the shanks and veggies to come to the top of the shanks but not covered. Place the herbs in the center and on top of the shanks and veggies, as these will be removed before serving (you can also wrap them in cheesecloth, but I find that it’s not necessary).

Cover and cook in a 300 degree oven for 3 1/2 hours. Once done, remove and discard the herbs. Season with salt and pepper to taste.

Top with a generous amount of Gremolata before serving.

Gremolata

1/4 cup finely chopped italian parsley

zest from 1 lemon, finely chopped

2-3 cloves garlic, minced

Directions

Mix the three ingredients in a small bowl.  Sprinkle on Osso Buco, fish, or other meat dishes.

Also, you can add to sour cream for a tasty dip for veggies!

White Lasagna/Seafood Lasagna

“We signal the captain, taking time out against the wall.  He frowns. He groans. His feet hurt. His ulcer rages. He hates his wife. The risotto will take 25 minutes. Lasagna will take even longer.”~Gael Greene

 

 

Have you ever had white lasagna?  Seafood Lasagna?  I know, it’s not like I’m asking about something as exotic as Chitlins but I was recently talking to a friend of mine, and she’d never heard of ‘white lasagna’, ‘seafood lasagna’ or any other type of lasagna that doesn’t include ground meat, italian sausage and red sauce.  Jeez…she’s 40 years old!!  What the hell??  I wanted to grab her by the shoulders and shake her ‘How is this possible!!  How have you not heard of White Lasagna befooooore!!!’  Then I wanted to slap the shi….  Just joking.

The first time I ate a form of ‘white lasagna’ was over 20 years ago when I bought a Stouffers Vegetable Lasagna, and I loved it!!  That’s right!! Don’t hate….  I was young, broke and hungry.  Anyway, over the years I’ve tried different white lasagna recipes, and settled on this one.

It’s super good, and not as heavy as the traditional lasagna.   Enjoy with a nice glass of white wine and side salad.

Ingredients

2 tablespoons olive oil

1 large yellow onion, finely chopped

2 garlic cloves, finely minced

1 lb medium shrimp, chopped (not minced)

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups ricotta cheese

1 egg

1 3/4 cups grated mozzarella cheese

3 1/2 cups homemade Spinach Parmesan sauce (recipe below)

9 cooked lasagna noodles, follow pkg directions; or 9 fresh lasagna noodles

1 cup (2 ounces) grated Parmesan cheese

Directions

Heat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent. Stir in the garlic, salt, and pepper and cook until the garlic is fragrant. Add the shrimp, and cook until just pink. Pour off any oil, and to stop the shrimp from cooking, place the mixture into a bowl or onto a plate. Set aside.

In a mixing bowl, combine the ricotta cheese, egg, and mozzarella cheese. Season with salt and pepper. Mix well. Set aside.

To assemble, spread 1/4 of of the parmesan/spinach sauce over the bottom of a 13 x 9-inch pan. Sprinkle 1/4 of the shrimp mixture over the sauce.  Add 1/4 of the parmesan cheese over the shrimp. Cover the cheese with 3 sheets of pasta, lengthwise.  Cover the pasta with 1/4 of the ricotta mixture. Repeat the layering until all the ingredients are used, finishing with the sauce. Place in the oven and bake until bubbly and golden, about 35-45 minutes.

Spinach Parmesan Sauce

Ingredients

5 tbsp butter

4 cups half & half, divided

2 tbsp corn starch

2 cups parmesan cheese

1/2 lb fresh spinach, cleaned, stemmed, and cut into thin strips

Directions

In a medium sized bowl, add the cornstarch to 2 cups of half & half  and whisk well, and set aside.  In a large saute pan melt the butter.  Add the 2 cups of cream w/o the cornstarch.  Whisk together and warm through, but do not let boil.  Add the cheese and whisk till smooth and melted.  Keep whisking.  Add the other cup of half and half (with the cornstarch).  Stir until thickened and smooth.  Add the spinach mix well.

Hummus

Hummus is a dip originating from the Middle East, but has grown in popularity around the world for the last 20 years.  It’s such a simple dish, quick to make, and though usually eaten with pita bread or chips, it is also eaten with fish, falafel, or even eggplant.

In recent years, it’s even been the latest subject of controversy.  Sigh.

Anyway, this is a quick and easy recipe to whip up for those last minute guests, or wow the host of the next potluck you attend.

Make it extra special by topping with chopped caramelized onions, roasted garlic, pine nuts or kalamata olives,

Ingredients

1 (16 oz can) chickpeas, drained;  reserve 1/4-1/3 cup of the liquid

3 tbsp lemon juice

1 1/2 tbsp tahini

2 cloves garlic

1/2 tsp salt

2 tbsp olive oil

Directions

Except for the Olive Oil, place all ingredients into a food processor, adding about 1/4 cup of the chickpea liquid.  Blend on low until smooth.  Add more liquid if needed, but don’t make the spread soupy.

Once well incorporated, place the Hummus in a serving bowl, making a small well in the middle.  Pour the olive oil in the well and serve.

!!!Yay!!!

Well look who just received ‘The Versatile Blogger’ Award!!  Me, me, me!!!  I have to admit that it is a nice surprise…as I’ve never received an award for anything before.  I’ve actually had it for a couple hours now, and I’ve been trying to think of a nice, but short acceptance speech.

This is pretty huge after all….

But I digress.

The first action I must take is to thank Anamaris, as she is the fellow blogger that nominated me.  Her blog  Chef It Yourself has some great Latin-Caribbean dishes with pics that make your mouth water!

The second task that lies before me is to tell you 7 thing about me that you might find interesting.  Hmmm…

1)  I’m addicted to Google.  Literally.  If I’m watching TV, listening to the news, or in conversation, and there’s something that I don’t know about or understand…I Google it.  Example…I had a friend that was taking a trip to the Seychelle Islands.  I knew nothing about them….Google to the rescue!!!

2)  Before I die, I’d like to visit Greece and Hong Kong.

3) I was very addicted to ’24′, and was totally heartbroken, sad, upset, and depressed when the series came to an end.  In saying that, there’s a rumor that there will be a feature length movie made and it’s gonna be in theater’s within the next couple years.  I don’t think I can bring myself to see it because I don’t think it will do the T.V. show justice.  Kinda like ‘Sex in The City’.

4)  When I was younger I was a model and had the honor of not only meeting Ralph Lauren, but I was also able to walk in his fashion show.  Major.

5) I’m totally addicted to fashion and haute couture.  I just wish my bank account understood my need to be fabulous and completely fashion forward on a daily basis.  In saying that, I would love to switch lives for 1 day with Rachel Zoe (stylist extraordinaire), as I think making other people look fabulous would be a major kick in the ass!

6) I have a 23 year old son.

7) I have a wonderful boyfriend named Joe, that I’ve been living in sin with for the past 3 years.

Now for the fun part.  I get to nominate a few fellow bloggers that I enjoy visiting and reading on a regular basis….

I really love Tonya’s blog  What’s on My Plate.  Straight outta Toronto, this blog has some pretty cool restaurant reviews, as well as a plethora of great recipes!

One of my favorite blogs is The Winter Guest.  Hailing from a small town in NW Spain, she brings the types of recipes I personally love.  I mean, she had me at Boquerones Fritos.  Major.

Another one of my fav’s is Mangos Chili and Z.  Lea Ann is located in the Denver area (like me!) and she has some fab recipes.  Along with said recipes, she talks about her favorite wines, and has restaurant reviews from a few places around the country.

I stumbled upon Culinary Compost a couple months ago, and I have to tell you I’m hooked.  Mike has some great recipes, and his Chinese Lemon Chicken is one of my favorites!

Ok.  I just love this blog…Gimmeyummy!  It has recipes, restaurant reviews, nice food pics (especially since she got her new camera), cursing (doesn’t bother me if it doesn’t bother you), interesting experiences, super cute boyfriend pics, and as a bonus she has multiple instances of cracking open ‘twin eggs‘!   Too funny….yet, kinda creepy.  I tell ya…when she gets pregnant, she’s gonna have multiples…

Anyway.  Once again, I need to thank Anamaris for the award.

I am honored.

Breakfast Casserole

This is a yet another great dish to serve for a brunch with friends, or  just for you and your fabulous family.  I’m a fan of breakfast casseroles that use potatoes or bread, but mostly the bread version.

Serve this dish with hashbrowns and a nice fruit mix on the side.  It makes for a spectacular breakfast.

Directions

8 slices white bread, stale, cut into cubes

12 ounces shredded cheddar cheese, separated 8 oz & 4 oz

6 eggs

2 1/2 cups milk

1/2 tsp salt

1/4 tsp pepper

1 tsp dry mustard

1 lb bacon, thinly sliced and fried crisp

Directions

Cover the bottom of a 12×7 inch pan with the bread cubes.  Top the bread with 8 oz of cheese.

In a bowl, beat the eggs and mix in the milk.  Add the salt, pepper, dry mustard and bacon; mix well.

Pour the mixture over the bread and cheese.  Cover with foil and refrigerate over night.

In the morning, pre-heat oven to 350 degrees f.  Sprinkle the remaining 4 ounces of cheese on top of the casserole and re-cover with the foil; place the casserole in the oven and cook for 45 minutes.  Uncover and cook for an additional 10-15 minutes.

Let sit for 10 minutes before slicing.

Can Someone Let Me In On The Joke??

I’m confused.  Intrigued.  Bewildered.

For the last, oh say 3 weeks, I’ve been getting alot of traffic.  Which is good.

But the majority of my traffic is for a recipe that I posted months ago.  It’s for my Peach Cobbler recipe.

Now don’t get me wrong,  I love Peach Cobbler just like the next person, but I can only surmise that…

A)  the word is out (world wide) that my peach cobbler recipe is hella good

B) we are being overrun by peaches, and there is great desperation for ways to utilize these little juicy bundles of peachiness

C) i can’t think of any other reason.  i’ll settle for reason A, i guess.

If you are privy to the real reason, I’d so appreciate the inside scoop!!

Either way, thanks for checking out my blog…even if you just want to use me for my Peach Cobbler… 

Carne Asada

Carne Asada literally translates to ‘roast meat’, and is usually made with cheap cuts, like flank or skirt steak.  They are tough cuts, but full of flavor.  And once marinated in a combination of orange juice, garlic, spices and cilantro, the taste is taken to a whole new level.

Carne Asada is used in tacos, burritos, or simply eaten with sides such as rice, pico de gallo, beans and tortillas.  A simple, flavorful and authentic Mexican dish.

carne asada on homemade corn tortillas

Ingredients

2 tbsp vegetable oil

1/4 cup red wine vinegar

2 lg cloves garlic, crushed

2 1/2 tbsp lime juice

1/3 cup orange juice

2 tbsp tequila

2 tbsp water

1 tbsp kosher salt

2 tsp pepper

1 1/2 tsp cumin

2 tsp chili powder

1 1/2 tsp mexican oregano

2 tbsp cilantro, chopped

2 lb skirt steak

Directions

Combine all ingredients in a large bowl, and whisk vigorously to combine.

Place the steak in a large ziplock bag or dish.  Pour the marinade over the steak and either seal the bag or cover the dish.  Place in refrigerator for 8 hours (don’t marinate for any longer, as the acids in the marinade will break down the meat and make it mushy).

Take the steak out of the fridge and remove from the marinade about 1/2 hour before you’re ready to grill, to bring it to room temperature.  Preheat the grill to medium high heat, and scrape off any marinade that has stuck to the meat.

Place on the grill, and grill about 7 minutes each side, turning only once.  The meat should be medium rare.  If you’d like it more done, grill longer.

Remove the steak and let rest for at least 5 minutes.

With a sharp knife, slice into thin strips.  Serve with black beans, rice, fresh tortillas, and pico de gallo, if desired.

Hugo’s Restaurant’s Pasta Mama

So, a few months ago I was watching one of my most fav show’s ‘The Best Thing I Ever Ate’, (‘Wake Up Call’ episode), and Susan Feniger said that ‘Pasta Mama’ was the absolute best thing she eats in the morning.

I have to say, I was intrigued.  If you like pasta, then I’m sure that you’ve had or at least heard of the quickly thrown together pasta, olive oil, parm cheese, and garlic dish.  But this has eggs, as well as other yummy ingredients.

Below is the link to the actual recipe that Hugo’s Restaurant posted, because there were so many people requesting this simple but oh so good recipe.  Believe me…I’ve made it at least twice now, and it really is one of the best things I’ve stuck in my mouth after crawling outta bed…

*****Pasta Mama*****

Mexican Chorizo

Don’t you just love Chorizo!!  Well I do too.  Chorizo con papas, chorizo con huevos, and breakfast tacos are some of my favorite ways to eat this sausage.  There’s different types of Chorizo; Spanish, Mexican,  and Portuguese chouriço.  There’s even Indian and Philippine types of Chorizo.

The only types of Chorizo I’ve tried is Mexican and Spanish.  Mexican is my favorite, and it’s the most common type of Chorizo used in the U.S.

chorizo con papas taco

I’m not sure if you’ve ever looked at the ingredients on the back of a package of store bought Chorizo…but most of them consists of parts of the animals head such as cheeks, salivary glands or lymph nodes.

Yikes.  Well, kinda yikes.  I’ve been known to eat some pretty funky things in my lifetime.  Things that might make many people cringe actually.  So, I can’t say that these ingredients have shied me away… for the most part.

I recently decided to do some investigating on how to make my own Mexican Chorizo.  I consulted a few cook books that I have laying around.  I researched on the internetz.  And I think I came up with a pretty darn good recipe.  It’s easy, and most of all, it doesn’t call for lymph nodes (that’s the one thing that kinda bothers me…just a weeeee bit)

Give this recipe a try!  If you’re a Chorizo lover like me, I think you will surely enjoy it!!

chorizo con queso

Ingredients

6 ancho chiles

6 guajillo chiles

6 cloves garlic, roughly chopped

1/4 onion, roughly chopped

1/4 cup cider vinegar

1/4 water

2 lbs ground pork

3 tsp kosher salt

1/4 cup chili powder

3 tbsp spanish paprika

2 tbsp dried mexican oregano

1/2 tbsp cumin

1/4 tsp cinnamon

1 tsp black pepper

1 tsp sugar

Directions

Remove the stems and seeds from the chiles.  Place them in a bowl and cover them with hot water, and let them soak for at least 30 minutes.

Once softened, place the chiles, vinegar, water, garlic and onion in a blender and blend until smooth. Set the sauce aside.

Break up the meat in a large bowl, and in an even layer add the dry ingredients.  Cut in with two forks until evenly mixed, then knead a bit with your hands until well mixed.  Add the sauce, and mix again (I would suggest putting on gloves for this part), this time squeezing it through your hands, basically making it somewhat mushy. (If you’ve ever squeezed Chorizo out of a casing, you know the consistency I’m talking about)

With alot of Chorizo recipes I’ve checked out, at this stage they say to pinch off a bit of mixture and fry it up to test how it tastes.  Then it goes on to tell you that once you have it to the way you want it to taste, to let it sit in the fridge for 24 hrs for the flavors to marry before you use it.

To me this really makes no sense.  If it’s suggested that you wait 24 hours to use it to get the full flavor…then why are you testing the flavor as soon as you finish mixing everything together?

Anyway, what I’ve done is once everything is mixed together, cover well and refrigerate for 24 hours.  Then pinch off a bit and fry it up.  If you want to adjust the seasonings, this would be the best time to do so.  If it tastes the way you want, fry it up and use it in your favorite mexican dishes.  And it can last refrigerated for a couple weeks.  Or, you can separate it and it keeps well in the freezer for months.

chorizo con huevos

Enjoy!!

Green Chile

Green Chile is one of those dishes that is indigenous to many states in the southwest region of the U.S.  My boyfriend who’s hispanic had never even heard of Green Chile until he moved to Colorado in 1996.  And he grew up with all types of hispanic food.  So that would tell one that even though it’s attributed and served in almost every mexican restaurant I’ve been to, it’s really not completely hispanic…though it borrows so much of the flavors and ingredients from many authentic mexican dishes, it’s something that was created right here in these United States.

For those that don’t know, i.e., if you’re from the anywhere in the U.S. other than California, New Mexico, Colorado, Arizona…etc, Green Chile is a wonderful stew that is usually made with diced pork, green chilies, salsa verde, cumin, and other yummy ingredients.  It’s spicy, savory, and embodies all that is good with the world.  Seriously.

Green Chile is usually enjoyed in a bowl topped with Crema, or on top of smothered burritos, chile rellenos, chimichangas….etc.

Ingredients

2 tbsp vegetable oil

2 lbs pork shoulder, cut into 1/2 inch cubes

all purpose flour

1 cup chopped onion

2 14.5 oz cans chicken broth

2 tsp garlic powder

1 tsp oregano

2 tsp salt

1 tbsp cumin

2 4 oz cans diced green chiles

2 4 oz cans diced *hot* jalapenos

10 oz can stewed tomatoes w/ green chilies (I use Rotel)

10 oz green enchilada sauce

Directions

In a heavy bottomed pot, heat the oil to medium high heat.  Toss the pork in enough flour to coat, shaking off the excess.  (I’d tell you how much, but I’ve never really measured…sorry!!)

After the pork is well coated, brown all sides in the oil.

Once the pork is browned on all sides, add the next 6 ingredients.  Cover and let simmer for about an hour.  Add water if needed to keep the pork covered.

After an hour, add the rest of the ingredients and mix well; let simmer on low for an additional hour, stirring occasionally.  It should have the consistency of a stew.  If it’s too thin, in a separate bowl, mix together 1 tbsp of corn starch with 2 tbsp of warm water. Once smooth, add to the stew and bring to a slow boil or a low simmer till thickened. Re-season if necessary.

Serve over the recommended dishes above.