Recipes
Osso Buco
Ingredients:
1 tsp. Olive Oil
4-6 Veal or Beef Shanks
1 tsp. Kosher Salt
1/3 C. Chopped Onion
1/3 C. Chopped Carrots
1/3 C. Chopped Celery
1 Tbs. Tomato Paste
1 1/4 C. Canned Crushed Tomato
3/4 C. Beef Broth
Ground Pepper
3 Sprigs fresh Thyme
1 large Sprig fresh Rosemary
Chopped fresh Parsley
Red Wine
Flour
Directions:
Heat olive oil in skillet over medium heat.
Sprinkle meat lightly with flour, salt, pepper. Sear meat, then place in slow cooker.
Take broth, put in pan to loosen drippings and put into slow cooker.
Put in remaining ingredients into slow cooker. Cook 8 hours.
Serve over creamy cheese polenta or mashed potatoes.
Enjoy!
New York Times, April 2023
BBQ Ribs
Ingredients:
Pork or Beef Ribs
Red wine
Onion Powder
Garlic Powder
Salt Pepper
BBQ Sauce
Directions:
Wash, dry ribs, place in roasting pan. Sprinkle both sides of ribs with onion powder, garlic powder, salt, pepper. Pour about 1/2 inch of red wine into bottom of roasting pan. Cover tightly with tin foil. Place in oven at 325 degrees cooking/steaming slowly until ribs are tender with fork, about 1 hr. 45 min. Take ribs out of pan, place onto plater. Heat up charcoal grill.
Grill ribs until bbq sauce is caramelized.
Note:
The ribs can also be finished in oven. Pour off wine and drippings. Bast both sides of ribs with bbq sauce. Bake at 400 degrees until bbq sauce caramelizes. Enjoy!
Roasted Rack of Lamb
Ingredients:
Rack of lamb
1/4 Olive oil or melted butter
1 head fresh garlic
1/4 C. fresh rosemary
Salt
Freshly ground pepper
Directions:
In food processor combine garlic, rosemary, olive oil or butter until garlic is finally chopped.
Wash rack of lamb and pat dry, put in large rimmed baking pan fat side up.
Season with salt, pepper. Rub lamb with garlic-rosemary mix. Let stand one hour.
Preheat oven 450 degrees F. Roast rack of lamb in upper third of oven for 15 minutes.
Turn rack of lamb, roast 10 minutes longer for medium-rare meat. Transfer lamb to carving board, let rest 10 minutes. Carve rack in between rib bones, transfer to plates. Serve immediately. Pair with risotto or potatoes, green salad, roasted vegetables. Enjoy!
Baked Blooming Goat Cheese en Croute
Ingredients:
Blooming Goat Cheese
Pepperidge Farm Puff Pastry Sheet
Jam
Parchment paper
Directions:
Thaw puff pastry sheet at room temperature 40 minutes.
Gently unfold puff pastry, place on parchment paper on top of baking dish/cookie sheet.
Place blooming goat cheese in center of puff pastry. Gently fold pastry around cheese, turn folded side down. Save a small amount of puff pastry to decorate top. To decorate top of cheese, cut small leaves from puff pastry, place on top of cheese. Make small balls from puff pastry to place on end of leaves to look like berries. Brush top of puff pastry with egg and milk mixture.
Bake 400, about 15-20 minutes or until golden brown.
Serve with crackers, fresh bread, fig spread or jam on side.
Optional:
- Place jam on top of cheese before wrapping with puff pastry, bake.
- Caramelize onions, add basalmic vinegar, pecans, continue to sauté with a little butter and brown sugar, top cheese, wrap with puff pastry, bake.
- Sauté sliced apples in butter, honey, cinnamon, top cheese, wrap with puff pastry, bake.
Belgian Endive Leaves with Herbed Chèvre and Walnuts
Ingredients:
Herbed Chèvre
Belgian Endive Leaves
Walnuts
Olive Oil
Directions:
Clean, dry endive leaves, place in serving dish. Mound or pipe about 1 1/2 teaspoons of chèvre onto each endive leaf. Sprinkle with walnuts. Lightly drizzle with good quality olive oil.
Simple and delicious, enjoy!