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A New Website For The Home Cook
(NC)—Ontario Pork's web site " www.porkpeople.com " tells you everything you ever wanted to know about pork, and it's about to get bigger and better.
"This popular and much visited site has been given a new look, with more advice and...
Boneless Prime Roast Recipe
When it comes to prime rib and there are two basic camps. One side says you must cook it with the bones attached. The idea is that the bones give more flavor to the meat. The other side says that the meat can be just as flavorful without the bones,...
Provence Steak Recipes
Want an international flair for your steaks? Try a Provence steak recipe. These are delicious steak recipes that anyone will enjoy if they like meat at all. You will enjoy serving these wonderful dishes to any dinner guests and surprising your...
Roasted Vegetable and Goat Cheese Salad
1 onion
1 yellow pepper
1 red pepper
1 eggplant
1 zucchini
6 green onions
12 asparagus
12 cherry tomatoes
6 tbsp Maille Balsamic Vinegar of Modena
4 tbsp olive oil
1 tbsp Maille A l'Ancienne (wholegrain) Mustard
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The Taffy Pull (A Story and a Recipe)
One year when I was growing up on our Wisconsin dairy farm, the Brownie leaders had announced we were going to make some extra-special candy at our next meeting.
So — when school let out one winter afternoon — I lost no time getting to the...
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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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