Sunday, December 21, 2014

Skillet Steak Fajitas for an Easy Holiday Entertaining #SundaySupper with @Beef

Skillet Steak Fajitas for an Easy Holiday Entertaining #SundaySupper with @Beef




There seems to be a certain theme in my dishes recently. Namely, a mad scramble to find an alternate dish because I wasn't able to prepare my original idea. Such was the case last Sunday and it repeats its ugly head again today. The dish I wanted to prepare originally utilized the oven which is not available to me at the time of this writing. I do live in an apartment and the matter is being addressed by the maintenance staff but it requires an order for a replacement part and am at the mercy of the manufacturer and the shipping company, so I am too.

This dish isn't the first one thought of when discussing Holiday dishes, but I must ask, why not? The dish could easily be prepared on a weeknight and if presented buffet-style would be perfect for a potluck style Holiday celebration. In fact, beef can be much more versatile during this time of year than a roast (but that always works well too!) To learn more about the adaptabililty of beef, I encourage you to review the Beef Checkoff website, 'Like' their facebook page, in addition to following them on their twitter and pinterest pages, but especially the #SundaySupper Beef pinterest board for more recipe ideas. This post is sponsored by The Beef Checkoff. All opinions are my own.


From the standpoint of the dish itself, long time readers of my site will remember that I profiled this dish two and a half years ago however I've done some additional research since then and have learned to fortify flavor of the dish.

The Challenge

Replicate a more flavorful version of a dish I profiled previously.

The Source

This dish has been inspired by Serious Eats and The Pioneer Woman

Ingredients

1/2 cup plus 1 tablespoon vegetable oil
1/4 cup lime juice
1/4 cup soy sauce
2 tablespoons brown sugar
3 cloves garlic, minced
1/2 tablespoon ground cumin
1/2 tablespoon freshly ground black pepper
1/2 tablespoon chili powder
1 flank steak, approximately 2 pounds
3 bell peppers, each a different color (red, green, orange, or yellow), coarsely julienned
1 large yellow onion, peeled, cut in half lengthwise (from root to stem), then sliced thin crosswise
8 to 10 flour tortillas, warmed
Salsa, guacamole, sour cream and/or shredded cheeses, for serving

Method

1. Marinate the fajitas. Combine the first eight ingredients in a small bowl, then divide the marinade between two resealable plastic bags. Place the flank steak in one of the bags and the bell peppers with the onions into the second. Push any excess air out of the bags, seal and refrigerate for 3 hours.

2. Cook the fajitas. In a large skillet, heat one tablespoon oil over medium high heat. While the pan is heating, remove the flank steak and the vegetables from their marinades and shake off any excess. Add the flank steak to the pan first, about 3 minutes per side or until medium rare. Remove from heat and set aside. Add the vegetables into the same skillet and cook, stirring occasionally, until softened, approximately 5 minutes.



3. To serve, slice the flank steak thinly across the grain and serve with warmed tortillas and your chosen condiments, such as salsa, guacamole, sour cream and/or cheeses.

Successful?

One of the things I liked about Ree's version in addition to Chef López-Alt's is the seasoning of the accompanying onions and peppers which don't receive as much attention as the beef in many recipes and a good example is the version I published previously.

Please check out other Beef dishes for this week's event:

Appetizers
Brunch or Breakfast for a Crowd
Main Dish
Potluck Style
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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Sunday, December 14, 2014

Red Wine Poached Pears with Ricotta and Balsamic Glaze for a Libational #SundaySupper

Red Wine Poached Pears with Ricotta and Balsamic Glaze for a Libational #SundaySupper




A couple of weeks ago on Thanksgiving I spent the majority of the day watching football however I could not help but think of the things that made me thankful in 2014. One item that is high on my list from a food standpoint is the #SundaySupper Movement. It has provided me with several memorable experiences, most all of them positive. This tradition continued with a new experience this week when I volunteered to co-host with Alice of A Mama, Baby & Shar-pei in the Kitchen. I was delighted to meet her in person a couple of months ago when she was in town for IFBC, but the only picture I have from that meeting is one where she is holding the camera and wasn't in the picture. I have hosted events in the past by myself so it was nice to divide the hosting duties, but beyond that it was a pleasure to work with her.

Speaking of hosting duties, I published my preview for this week's event with the intention of preparing a lemoncello tiramisù. It utilized a sabayon in what I thought was a creative way. Then I went looking for a small container of lemoncello and couldn't find one in time to prepare this dish. This issue was further complicated when I had to do a mad scramble to think of a replacement dish because the temperature gauge on my oven broke off this past week which eliminated any possibility of baking. To keep with the theme of Libational Recipes, I didn't want to prepare a savory dish with a wine sauce because I still wanted to challenge myself with a dessert. Then I remember a picture from Fabio Viviani's first cookbook that I thought looked elegant. It also provided an opportunity to update the process of making ricotta cheese from scratch.


The Challenge

This could almost be categorized in my Presenting: series because the challenge is to replicate the photo in Fabio's book.

The Source

Adapted from pages 24, 220 and 268 of Fabio's Italian Kitchen by Fabio Viviani with Melanie Rehak.

Ingredients

1/2 gallon whole milk
1/6 cup white wine vinegar
1 tablespoon lemon juice
1 pinch kosher salt
2 cups balsamic vinegar
1/2 cup molasses
3 cups red wine
1/2 cup honey
2 cinnamon sticks
4 pears, peeled

Method

1. Prepare the ricotta. Bring the milk to a boil in a large saucepan. Once the milk reaches a temperature of 181° Fahrenheit, immediately remove the pan from heat and add the vinegar, lemon and salt. Stir as the milk curdles to fully incorporate the salt and lemon. Cover and let it cool for approximately 2 hours. Once cool, strain the mixture through a cheesecloth-lined strainer, pressing lightly on the curds to ensure the whey is completely drained.


2. While waiting for the ricotta to cool, prepare the balsamic. Combine the balsamic vinegar and the molasses in a small saucepan and bring to a boil over medium-high heat. Reduce the mixture to the consistency of a syrup. Set aside to cool.


3. Poach the pears. In a large pot, combine the wine, honey and cinnamon and bring to a boil. Add the pears and simmer them in the wine for about 15 minutes. Remove the pears and set aside to allow them to cool, then raise the poaching fluid heat to high. Reduce the fluid to the consistency of a syrup. To plate, place one pair off to one side on top of the reduced poaching fluid with a dollop of ricotta and drizzled with balsamic.


Successful?

In my rush to complete the dish the evening I prepared it, I neglected to notice one word in the ingredient list: peeled. It would have changed the composition of the dish. Unfortunately, the pears did not soften sufficiently. Despite my troubles with it, the flavors of the dish complemented each other well.

Other Libational Recipes this week:

Libations
Savory and Sweet Libational Dishes
Libational Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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Thursday, December 11, 2014

Preview of a Libational #SundaySupper


I don't have to tell you that schedules become very full this time of year. One event many of us attend are holiday parties so this week's #SundaySupper theme of Libational Recipes is very timely. It will be hosted by myself and Alice of A Mama, Baby & Shar-pei in the Kitchen.

I offer this preview of this Sunday's dishes.

Libations
Savory Libational Dishes
Sweet Libational Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Wednesday, December 3, 2014

Gnocchi di Patate con Piselli e Gorgonzola

Gnocchi di Patate con Piselli e Gorgonzola




Recently, it occurred to me that I've profiled not one, but two squash gnocchi dishes in addition to a ricotta gnocchi dish but I had yet to review a more common version of gnocchi: one made with potatoes. It wasn't a complete oversight because I had profiled potato gnocchi on both prior blogs, however there were several forces that had conspired together to bring this dish to fruition.

A couple of weeks ago #SundaySupper paired with OXO to preview the upcoming Thanksgiving holiday. To do so, they held a Google+ hangout where Katie of Ruffles & Truffles and Isabel of Family Foodie demonstrated OXO's new poultry lifter and kitchen twine dispenser; Susan of The Girl in the Little Red Kitchen demonstrated OXO's new potato ricer and Amy of Kimchi Mom demonstrated their new mandoline. OXO also generously donated the demonstrated items to be given away via a drawing and I WAS LUCKY ENOUGH TO HAVE WON! During the hangout, the potato ricer was discussed as a tool for making mashed potatoes for the upcoming Thanksgiving holiday but I thought that it would be perfect for this application. I'm also excited about the mandolin because it has a setting that will julienne vegetables because I've struggled with consistency in the past.

Also, have you seen the show On the Menu which airs on TNT? Contestants are home cooks that are competing to get their original dish sold at that week's featured restaurant chain in addition to a cash prize of $25,000. Well, last week's featured restaurant is Buca di Beppo. This episode was unusual because the restaurant decided to declare two final dishes as winners instead of just one. One was a gnocchi dish, but I was almost yelling at my TV watching its preparation because of some ill-advised technique that was utilized.

Speaking of technique, I employ Chef Anne Burrell's strategy to prepare potato gnocchi. The object of the game, so to speak, is to use as little flour in the gnocchi dough as possible because it's the difference between light and fluffy gnocchi and heavy and dense gnocchi. More on that later.

The Challenge

Demonstrate the proper way to prepare potato gnocchi and to convey my appreciation for winning the giveaway by breaking in the potato ricer.

The Source

I adapted the gnocchi method from pages 105 to 106 of Cook Like A Rock Star by Anne Burrell with Suzanne Lenzer. Food Network also has her recipe online which can be found here and I also recommend watching Chef Burrell demonstrate the dish on YouTube because she also explains why she instructs you to utilize her method. The sauce is adapted from page 82 of Lidia's Favorite Recipes by Lidia Matticchio Bastianich and Tanya Bastianich Manuali.

Ingredients

5 large russet potatoes
2 eggs
3/4 cup grated Parmesan cheese, plus more for garnish
Kosher salt
1 to 3 cups all-purpose flour, as needed
2 tablespoons unsalted butter
1/2 cup heavy cream
1 cup chicken stock
1 ten-ounce box frozen peas, thawed
6 ounces crumbled Gorgonzola cheese

Method

1. Roast your potatoes. Preheat the oven to 375° Fahrenheit. Pierce each potato on all sides with a fork, four to five times total. Place the potatoes on a aluminum foil-lined baking sheet and roast in the oven until they are fork tender, approximately 45 minutes to 1 hour. Once the potatoes have finished, peel the skins from the potatoes and pass them through a potato ricer onto a parchment-lined sheet pan in an even layer. Placed the riced potatoes in the refrigerator to cool completely.


2. Prepare the gnocchi dough. Beat the eggs together with 3/4 cup parmesan cheese and 1 pinch kosher salt, then pour over the cooled riced potatoes. Cover the potatoes and egg mixture with 1 cup flour, then bring the mixture together with your hands. Continue to knead the dough, adding more flour as necessary until the dough is a homogeneous mixture and tacky, but still moist.


4. Cut the dough into individual gnocchi. Roll the dough into the shape of a log on a cutting board, then cut the log crosswise into 1 inch sections. Roll each section into the shape of a rope approximately 3/4-inch thick. Slice the ropes crosswise again into 1/2-inch pieces onto a sheet pan dusted heavily with flour in a single layer. This dish can be made ahead up to this point, because the gnocchi need to be cooked or frozen immediately. If you're freezing the gnocchi, do so on the sheet pan first, then once they're frozen transfer them to a resealable plastic bag.


5. Boil the gnocchi, prepare the sauce and finish the dish. Bring a large pot of salted water to a boil. While waiting for the water to boil, melt the butter in a large skillet over medium-high heat. Add the cream and chicken stock and bring to a simmer, then add the peas. Continue to reduce the sauce for an additional 5 minutes, then add the Gorgonzola. Stir until thickened, then keep warm over low heat while the gnocchi cooks. Once the water reaches a boil, add the gnocchi. Continue to boil them once they float to the top until they swell, an additional minute or two. Remove the gnocchi with a spider, toss with the sauce, serve in warmed bowls and garnish with additional Parmesan cheese.


Successful?

During the On the Menu episode, I cringed when I saw the contestant use a microwave oven to cook her potatoes before ricing them. I hope I do not sound too pretentious when I note here that I've never found radiation to be very tasty. Chef Bastianich also has a potato gnocchi recipe in her book I referenced above on page 81 but I was surprised to find that she boils her potatoes before ricing them. I have been told that using wet heat to soften potatoes will ultimately lead to heavier gnocchi because the dough will absorb more flour which is the reason why I like Chef Burrell's version of roasting them, ricing them while they're hot then making the dough when they're cold.

The potato ricer performed well, but I recommend cutting your vegetables into small sizes before passing them through because the ricer is difficult to operate with large pieces. I also recommend filling the chamber up only half way for optimum performance. Ultimately, it's much easier to use than the food mill I have which I used prior to owning the ricer.

The dish itself was a success, with Mrs. Stuntman requesting I prepare it again. I wasn't very surprised by this because I saw many versions of this flavor pairing online which is probably why Chef Bastianich included it in her cookbook too.

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Thursday, November 20, 2014

Light Stunt: Butternut Squash and Apple Soup

Butternut Squash and Apple Soup




Am I being baptized by fire?

As you're well aware, I moved from California over this past summer. I grew up there and didn't realize how spoiled I was as a California resident from the standpoint of weather. Alas, as I sit here looking at my desktop monitor, I'm experiencing my first cold snap as a Washington resident. Overnight lows have dipped into the low 30s (that's one side or another of 0° Celsius) and it only warms to the mid 40s during the day. Consequently, I was in the mood for something warm and comforting.

The Source

Adapted from page 78 of Michael Chiarello's Casual Cooking by Michael Chiarello with Janet Fletcher.

Ingredients

2 tablespoons unsalted butter
1 1/2 cups leek, white and pale green parts only, sliced thin
1 tablespoon garlic, minced
6 cups butternut squash, peeled and cut into a coarse 1-inch dice
3 cups apples, peeled and cut into a coarse 1-inch dice
2 teaspoons toasted spice rub*
6 1/2 cups chicken stock\
Kosher salt
1/4 cup candied walnuts

Method

1. In a large pot, melt the butter over medium heat. Once the butter browns, add the leek and sweat, approximately 5 minutes. Add the garlic and cook until it becomes fragrant.


2. Raise the heat, then add the squash and apples and sauté until caramelized. Stir in the toasted spice rub, then deglaze with chicken stock. Bring to a simmer and maintain until the squash and apples are tender, approximately 40 minutes.


3. Transfer to a blender, in batches if necessary, and pureé until smooth. Adjust seasoning with salt, if necessary, then transfer into warmed bowls garnished with candied walnuts. Serve immediately.

* The recipe for toasted spice rub can be found on page 24. Combine 1/4 cup whole fennel seeds, 1 tablespoon coriander seed and 1 tablespoon in a small dry skillet over medium heat. Toss frequently to ensure the spices toast evenly. Once the fennel is lightly browned, add in 1/2 tablespoon red pepper flakes and continue to toss, then remove to a plate and set aside to cool. Once cooled, grind in a spice grinder, then combine with 2 tablespoons kosher salt and 2 tablespoons ground cinnamon.

Successful?

Chef Chiarello's toasted spice rub recipe makes significantly more than what is needed for this dish so I played around with the spice amounts to achieve a balance of flavors instead of making the recipe. I was also surprised that Chef Chiarello notes the walnut garnish as optional. In my opinion, they're an integral part of the dish, providing a contrast in both flavor and texture.

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Sunday, November 16, 2014

Miso Risotto for a #SundaySupper On The Hunt

Miso Risotto for a #SundaySupper On The Hunt




One difference between where I lived in California and where I live in Washington is the number of ethnic grocery stores. They're more common in the San Francisco Bay Area. I can understand that demand drives their numbers so I had to look to find a supermarket that stocks imported Asian ingredients when I needed them for this dish. How does this fit in with this week's #SundaySupper theme of On The Hunt? Well, the ingredients used may either be sourced through traditional hunting methods, foraged (mushrooms, for example), or hunted down online or at far away ethnic supermarkets. For me, I chose option C because I imagine I'd be just as bad shot as Dick Cheney and didn't know where to begin foraging for other items. I went to a local chain called Uwajimaya for my miso paste and mirin.

Let's discuss the dish. Definitely a fusion concept applying Japanese ingredient substitutions to the Italian risotto method, but would it taste good? I've profiled the risotto method here several times in the past so there's nothing new from an execution standpoint however I was intrigued.

The Challenge

Successfully combine a Japanese flavor profile into an Italian dish.

The Source

I adapted the dish from Foodista

Ingredients

5 to 6 cups water
3 tablespoons white miso paste
2 tablespoons peanut oil
1 shallot, chopped
1 tablespoon fresh ginger, minced (approximately 1-inch piece ginger root, peeled)
1 cup Arborio rice
Green leaves from 2 baby bok choy, julienned
1/2 cup mirin
1 tablespoon soy sauce
Freshly ground black pepper
2 tablespoons slivered almonds
2 green onions, sliced thin

Method

1. Combine the water and miso in a saucepan over medium heat and bring to a light simmer. Stir to dissolve the miso, then reduce the heat to keep warm.


2. Pour the oil in a skillet and place over medium heat. Once hot, sweat the ginger and shallots in the oil then add the rice to toast. Add the bok choy leaves and stir until wilted. Deglaze the skillet with the mirin, stirring until it evaporates. Add in the miso water, 1/2 cup to 1 cup at a time (eyeball it), stirring continually until each addition has been absorbed before adding another. Keep adding miso water and stir until the rice is al dente. (Start tasting the rice after three or four additions.)


3. Once the rice is cooked, stir in the soy and black pepper. Adjust the seasoning, if necessary, with more salt. Serve in warmed bowls garnished with green onions and almonds.

Successful?

Before I proceed, let me first thank Stacy of Food Lust People Love and Tara of Noshing with the Nolands for hosting this week's event!

I made a few ingredient substitutions of my own. I substituted soy sauce for tamari, which is similar to soy, but milder and gluten-free. I also increased the amount of water because I know that three-and-a-half cups of water is insufficient to fully cook 1 cup of Arborio rice. I also found baby bok choy were a little more forgiving when julienned and did not need to remove the white stems.

From an execution standpoint, I found that, as the water evaporated during the process of stirring, the miso remained and became difficult to stir which prevented the grains of rice from cooking as evenly as I would have liked. I would recommend it only for those who are experienced with preparing more traditional risotto flavors. I recommend this more traditional preparation of risotto if you want to prepare risotto and have never done so. Ultimately Mrs. Stuntman only ate about half and quipped "Next time, just prepare my favorite. You know, the one with bacon and peas." I must admit, the dish was reminiscent of a poorly prepared fried rice.

For the record, Uwajimaya is about 8 miles away from my front door, but it's about a twenty minute drive without taking freeways, whereas the closest Asian supermarket from my previous residence was about half in distance and travel time. So despite my troubles with it, I am thankful for this dish because it presented the opportunity to explore my neighborhood and become more familiar with it.

Before you go, please review the other more successful #SundaySupper dishes that also feature ingredients that have been obtained on the hunt:

Spread it on Thick
Nibbles and Sides
The Main Event
Sweet Treats
Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.  Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Tuesday, November 11, 2014

Deconstructed Pollo di Parmigiana

Deconstructed Pollo di Parmigiana




Recently, I was made aware of a recipe contest sponsored by Dei Fratelli Tomato Products to celebrate National Tomato Month which was in October. Dei Fratelli called it a Ripened Recipe Contest. In the interest of full disclosure, ingredients were provided for recipe development. No further compensation was given. All opinions, text, and photos are my own.


When I agreed to this, I was hoping I would be sent some canned tomatoes that had not gone through extensive processing. If you have read my website for any length of time, you'll note I prefer to prepare my dishes completely from scratch. Thus, I felt uncomfortable using a jarred marinara sauce but I can't fault an ingredient list of crushed tomatoes, diced tomatoes, sugar, sea salt, onions, extra-virgin olive oil, oregano, basil, citric acid, spices and garlic.

Let's discuss the dish itself for a moment. I became enamored with chicken parmesan while I was on vacation in the Philippines visiting Mrs. Stuntman's family when I was still courting her. I remember placing my room service order for it on more than one occasion which provided inspiration when I replicated the dish on my first website using Pam's recipe found on For the Love of Cooking. The classic preparation for this dish is to pound a boneless skinless chicken breast to an even thickness, bread it, deep fry it, then top it with Marinara, mozzarella and parmesan in that order before putting it in the oven to melt the cheese.

I decided to divide the parts, leaving the bread whole and separate the Marinara from the chicken. I didn't have to do much with a pre-made Marinara but I did fortify the flavor by sweating an onion before simmering it.

The Challenge

Be declared the grand prize winner of the Ripened Recipe Contest sponsored by Dei Fratelli Tomato Products

The Source

This dish is a Crazy Foodie Stunts original recipe.

Ingredients

4 slices sourdough bread, cut into 1/2-inch thick slices
1 to 2 tablespoons unsalted butter, softened
1/4 cup mozzarella cheese
1/4 cup parmesan cheese
4 thinly-sliced boneless skinless chicken breasts
Kosher Salt
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 24-ounce jar Dei Fratelli Marinara Sauce
1/4 cup vegetable oil
All-purpose flour
3 tablespoons fresh Italian parsley, chopped (for garnish)

Method

1. Finish the mise en place. Preheat the oven to 350° Fahrenheit. Place the sourdough slices on a aluminum foil lined sheet pan. Spread an even amount of butter on each of the slices, then top with some parmesan and mozzarella before setting aside. Separately, pat the chicken dry with paper towels, then season them with salt and pepper.


2. Prepare the Marinara. Place the olive oil in a large skillet over medium heat. Once hot, add the onion to sweat, approximately 5 to 7 minutes.


Add in the Marinara sauce and bring to a simmer. Maintain the simmer while the chicken and toast are prepared.


3. Sear the chicken and toast the sourdough. In a separate skillet, heat the vegetable oil over medium-high heat. Once it starts to smoke, quickly dredge the chicken in flour, shaking off any excess, then add it to the pan. Brown the chicken, approximately 3 to 5 minutes per side.


While the chicken cooks, toast the sourdough in the oven until the cheese has melted, approximately 7 minutes. To plate, spoon some Marinara onto a plate and top with a slice of toast then chicken. Garnish with parsley and serve.


Successful?

Like the filet dish I prepared for Food & Wine Conference several months ago, I'm unsure if I'm successful at the time I have published this. The dish was well seasoned and reminded me of the classic preparation of this dish since the original flavor profile was still present. Wish me luck!

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Tuesday, October 28, 2014

Osso Buco with Parmesan Risotto

Osso Buco with Parmesan Risotto




First off, let me apologize for my absence last week. I had planned to prepare food for publication the weekend of the 18th and 19th but my schedule was altered when the power at my apartment was lost on Saturday just after 12 noon. Hungry with no way of cooking food because we only have an electric range, Mrs. Stuntman and I took our daughter to lunch at a local café and ended up seeing Alexander and the Terrible, Horrible, No Good, Very Bad Day. Then on Monday, my computer desktop crapped out on me so we had to replace it, so begrudgingly this is the first post with my new computer. It was almost a relief to spend my Saturday afternoon in the kitchen.

Speaking of new things, I also had to replace my Dutch oven recently because my old one got lost in the move. For me, it was a priority because they're ideal for cold weather dishes, so this represented an opportunity to use it. I especially like the oblong shape because the cooking surface is larger.



Long time readers might remember I prepared this dish about a year ago but I wasn't very happy with it. I had trouble keeping the shanks together and it also wasn't one of my better pictures. I still refuse to purchase saffron threads due to the cost, so I chose a neutral flavor for the accompanying starch. This dish was also partially inspired by the dinner I ate while I was away at Food and Wine Conference.

The Challenge

Improve upon a dish I published previously.

The Source

I adapted Giada's osso buco from foodnetwork.com and the risotto from Real Simple magazine's website.

Ingredients

1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
2 cloves garlic, whole plus 1 clove garlic, minced, divided
4 veal shanks (I used ones that were about a half-pound each)
1 cup all-purpose flour
2 tablespoons vegetable oil
1 onion, diced plus 1 onion, chopped, divided
1 stalk celery, diced
1 carrot, diced
1 tablespoon tomato paste
1 cup plus 1 cup dry white wine, divided
3 to 4 cups plus 6 cups chicken stock, divided
2 tablespoons extra-vigin olive oil
2 tablespoons plus 2 tablespoons unsalted butter, divided
1 cup Arborio rice
Kosher salt and freshly ground black pepper
1/2 cup parmesan cheese, freshly grated
2 tablespoons fresh Italian flat-leaf parsley, chopped (for garnish)

Special equipment:
Cheesecloth
Butcher's twine

Method

1. Finish the mise en place. Place the 2 whole garlic cloves, rosemary, thyme and bay leaf onto the cheesecloth and tie together with some kitchen twine to create a bouquet garni. Tie some additional kitchen twine around each shank so the shank does not fall apart while simmering. Once secure, season the shanks with salt and pepper then dredge each shank in all-purpose flour.


2. Sear the shanks and flavor the sauce. Place the vegetable oil in a large Dutch oven over medium heat. Once hot, add the veal shanks to sear, approximately 3 minutes per side. Once browned, remove to a plate and reserve.


Next, add the diced onion, carrot and celery and brown the mirepoix, stirring occasionally. Add the tomato paste and season the mirepoix with salt and pepper. Deglaze with 1 cup white wine and reduce by half.


Return the shanks to the pan and add the bouquet garni and 2 cups chicken stock. Bring to a boil, then cover and reduce the heat to simmer over low heat. Check the pan periodically to turn and to ensure the shanks are covered by the braising fluid, adding an additional 1 to 2 cups as necessary. Simmer until the meat is fork tender and falling off the bone, approximately 90 minutes.

3. Prepare the risotto while the osso buco simmers. Bring 6 cups chicken stock to a gentle simmer, then reduce heat to low and keep warm. Melt 2 tablespoons butter in the olive oil over medium heat in a large skillet. Once hot, add 1 chopped onion and 1 minced garlic clove to sweat, approximately 5 minutes. Stir in the Arborio rice to toast, approximately 2 minutes.


Deglaze with 1 cup white wine and stir continually until evaporated.


Add in the warm stock, 1/2 cup to 3/4 cup at a time, and continually stir until absorbed before adding more. Start tasting the rice after 3 or 4 additions of stock and cook until the rice is al dente and suspended in stock, approximately 20 to 25 minutes total.


Stir in the remaining 2 tablespoons butter and parmesan cheese. Season with salt and pepper, as necessary.

4. Finish the dish. Remove the veal shanks to a plate when finished, then remove and discard the twine. Spoon some risotto into warmed bowls and top with a veal shank. Spoon some of the braising fluid over the shanks, then garnish with parsley.

Successful?

I'll confess that I failed to add the tomato paste to the mirepoix but it was still a delicious dish. The shanks held onto the bone too. I was also a little concerned that the flavor of parmesan cheese wasn't strong enough on its own but it held up because it was seasoned properly. Mrs. Stuntman enthusiastically enjoyed the dish too.

Speaking of Mrs. Stuntman, please welcome her to the food blogging community. She was also busy in the kitchen this past weekend and, for her inaugural dish, prepared a delightful vegetable side dish. I encourage you to click here to read all about it.

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