Hello you guys, first I want to wish all of a very Happy Valentines Day, and in the spirit of love, I want to give you all a little Food Of Love. So for Krissa, Jackie, Beth and Kate here are a few ideas for your special day with the one you love. Don't be afraid to jump right in there ,, these are very simple recipes to ensure success.
Osso Bucco
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=INGREDIENTS
4 veal shanks, about 1 pound each
1/2 cup all-purpose flour
4 tablespoons olive oil
1 large onion, chopped
1 large carrot, peeled and chopped
1 stalk celery, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
4 large cloves garlic, finely chopped
1/2 cup dry white wine
Juice of 1/2 lemon
1 can (14.5 ounces) low-salt chicken broth
1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried marjoram
1-1/2 tablespoons parsley (can be omitted if using the gremolata)
Salt and pepper to taste
Optional Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 tablespoon grated lemon zest
Preheat oven to 350° F. Season the shanks with salt and pepper. Dust lightly with the flour. Heat an ovenproof sauté large enough to hold the shanks in one layer over high heat. Add the olive oil and heat. Add the shanks and cook until lightly browned, about 3 minutes per side. Remove from the pan and reduce heat to medium-high. Place the onions, carrots, celery and peppers in the pan. Sauté until slightly softened, about 5 minutes. Add the garlic and sauté one more minute. Pour in the wine and broth. Return heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the lemon juice, tomatoes, bay leaf, thyme, marjoram, the 1-1/2 tablespoons of parsley and additional salt and pepper. Cook, uncovered, until reduced by about one-third. (There should be enough liquid to come about half way up the sides of the shanks.) Return the shanks, and any accumulated juices, to the pan. Cover tightly and place in oven. Cook until the meat is very tender and starting to fall off the bones, 1-1/2 to 2 hours. Remove the shanks from the pan. Cook the sauce over high heat until reduced as desired. Mix together the Gremolata ingredients; add to the sauce and stir well to combine. Serve the shanks, spooning some sauce over each.
=INGREDIENTS
4 veal shanks, about 1 pound each
1/2 cup all-purpose flour
4 tablespoons olive oil
1 large onion, chopped
1 large carrot, peeled and chopped
1 stalk celery, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
4 large cloves garlic, finely chopped
1/2 cup dry white wine
Juice of 1/2 lemon
1 can (14.5 ounces) low-salt chicken broth
1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon dried marjoram
1-1/2 tablespoons parsley (can be omitted if using the gremolata)
Salt and pepper to taste
Optional Gremolata
2 tablespoons chopped fresh parsley
2 tablespoons minced garlic
1 tablespoon grated lemon zest
Preheat oven to 350° F. Season the shanks with salt and pepper. Dust lightly with the flour. Heat an ovenproof sauté large enough to hold the shanks in one layer over high heat. Add the olive oil and heat. Add the shanks and cook until lightly browned, about 3 minutes per side. Remove from the pan and reduce heat to medium-high. Place the onions, carrots, celery and peppers in the pan. Sauté until slightly softened, about 5 minutes. Add the garlic and sauté one more minute. Pour in the wine and broth. Return heat to high and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the lemon juice, tomatoes, bay leaf, thyme, marjoram, the 1-1/2 tablespoons of parsley and additional salt and pepper. Cook, uncovered, until reduced by about one-third. (There should be enough liquid to come about half way up the sides of the shanks.) Return the shanks, and any accumulated juices, to the pan. Cover tightly and place in oven. Cook until the meat is very tender and starting to fall off the bones, 1-1/2 to 2 hours. Remove the shanks from the pan. Cook the sauce over high heat until reduced as desired. Mix together the Gremolata ingredients; add to the sauce and stir well to combine. Serve the shanks, spooning some sauce over each.
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Creamy Polenta
Creamy Polenta
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Ingredients
4 cups water
Ingredients
4 cups water
Salt to taste
1 cup medium-grain yellow polenta
1 cup medium-grain yellow polenta
4 tablespoons butter1 cup cream cheese
Method
1 Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated.
2 Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes.
3 Finish by stirring in the cream cheese and salt to taste.If preparing in advance, cool, cover and refrigerate. Reheat in the microwave, about 5 minutes on high, just before serving. Stir vigorously after reheating to fluff
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Chocolate Truffles made simple
INGREDIENTS
1 (8 ounce) package cream cheese, softened
3 cups confectioners (powdered)' sugar, sifted
3 cups semisweet chocolate, melted
1 1/2 teaspoons vanilla
DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
1 (8 ounce) package cream cheese, softened
3 cups confectioners (powdered)' sugar, sifted
3 cups semisweet chocolate, melted
1 1/2 teaspoons vanilla
DIRECTIONS
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
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*Great Wine Selections with this meal.*
2005 Yamhill Valley Vineyards Reserve Pinot Noir- Red
2002 Bridgehampton Chardonnay- White
Domaine Saint Vincent Brut Methode Champenoise- Champagne/sparkling white
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