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A Recipe for Rye Bread
The more I make bread, the more I am convinced of the importance
of the kitchen being in the best position in the house. When we
designed and built our house, I was determined that the kitchen
should have a view and be on the front of the house....
Culinary Traditions Of South America: Argentina
Argentina is South America's second largest country, snugly situated between the Andes mountain range, the Pacific Ocean, and the South American countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being situated in such a manner, Argentina is...
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With the holidays on their way soon, many people will be beefing up kitchens to handle the increased demand for 'fit for a king' meals. Not being a professional Chef shouldn't stop you from being able to cook like one. But, you'll need the right...
Sauces for Quick Gourmet Cooking
The saying goes that "The French have a hundred sauces to disguise a few foods - and the Americans have a hundred foods disguised only by white sauce!" It is true that many great gourmet dishes involve a special sauce, which used to take hours to...
Substitutions for commonly used ingredients
What should you do if you are in the middle of a recipe and realize you are out of an ingredient? You could send your child to the local convenience store for cream cheese and end up having to serve your caviar with Velveeta because to a 13 year old...
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Italian Osso Bucco-Recipe
Entrée
Osso Bucco
3 ½ to 4 lbs veal shanks ( I serve one shank per person. If the
cost is high you can cook down the meat and separate it from the
bone.)
¼ Cup all-purpose flour
2 Tbs olive oil
2 oz diced salt pork
¼ Cup butter, melted
½ lb diced and peeled onions
1 large clove garlic, mashed
1 tsp dried rosemary
1 tsp salt
1 tsp fresh ground pepper
2 bay leaves, remove before serving
¾ Cup dry white wine
2 Tbs finely chopped carrot
½ stalk celery minced
8 to 10 sprigs fresh parsley, chopped fine
1 Cup canned chopped tomatoes (I have used fresh tomatoes, but I
find that the canned are constantly good in taste and the liquid
is always welcomed in the sauce)
1 Tbs tomato paste
½ Cup warm water
Dredge the veal in flour and shake off any excess. Heat olive
oil, salt pork and butter in a heavy-bottomed skillet. Add the
onion and brown. When the onions are browned add the veal and
garlic. Brown on all sides for about
8 to 10 minutes. Add,
rosemary, salt and pepper. Stir and brown for about for about 10
minutes longer. Add bay leaves, wine, carrot, celery, parsley,
and tomatoes. Stir tomato paste with the warm water until well
blended and then add that to the mixture. Stir and simmer
covered for about 40 minutes. ( I tend to let this simmer longer
on my stove. This serves two purposes, one makes the meat
extremely tender and two fills the house with wonderful aromas.)
Serve over Ravioli ( I use fresh over sized store bought
ravioli. I have made my own, but I find that the store bought is
good quality and much simpler. If you would like a recipe for
homemade ravioli please send a request to
recipes@gourmayeats.com )
About the author:
Shauna Hanus is a gourmet cook who specializes in creating
gourmet recipes. She has extensive experience cooking with easy
to find grocery items to create delightful gourmet meals. She is
also the publisher of a no cost bi-monthly gourmet newsletter.
Her newsletter is always fun and informational packed with tips
and trivia you can use everyday. http://www.gourmayeats.com
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