Dorie Greenspan's "Around My French Table"

I have had this cookbook for well over a year and have barely made a recipe. Digging through my freezer yielded some osso buco that I was saving for a special occasion. Well, today is the day for my lovely osso buco.



In the past I have always made an Italian version. After all, the Italians named this dish and theirs is the typical interpretation. However, Dorie has a French version that looks yummy and that is what I am making today.



Osso buco is veal shank and it means 'bone with a hole'. The shank is sawed into 3-inch slices and has a nice round bone filled with marrow. The marrow is one of the reasons that this dish is so revered. Spoon the marrow onto a piece of crusty bread, sprinkle with sea salt and enjoy.



Because this dish is braised for 2 hours there is always the chance that the meat will fall apart and lose its shape. Although it adds another step, if you tie the meat with kitchen string before braising will hold the shape for a nice presentation. Just snip the string and remove before plating. Your butcher may have already tied it with string.



This recipe can be made up to 2 days in advance of serving and then gently reheated on the stovetop or in the oven. Dorie's recipe used orange zest rather than lemon but I didn't have any oranges today. The lemon was also nice. Don't be afraid to use it liberally. It did not overpower the other flavours.

Osso Buco a L'Arman      adapted from Around My French Table

Serves 2



1 lemon

1 cup water

1 medium onion

1 garlic clove, peeled and crushed

1 tsp dried thyme

1 tbsp chopped fresh basil

1 tsp herbes de Provence

4 oz thick tomato sauce

2 medium roma tomatoes, sliced

1/2 c chicken stock

2  3-inch slices veal shank

2 large carrots

olive oil



Preheat oven to 325F.



Remove the zest from the lemon with a vegetable being careful not to get any of the white pith. Pour water into small saucepan, add lemon zest and heat to boiling. Simmer for 5 minutes. Set aside.



Gently heat a Dutch oven over medium heat with about 2 tbsp olive oil. Add onions, garlic, herbs and cook for 5 minutes. Add tomato sauce, fresh tomatoes, chicken stock and a splash of the water that the lemon zest was cooked in. Reserve the rest of the lemon zest water.



Season sauce with salt and pepper and gently simmer while you prepare the osso buco.



With a large heavy pan heat it over medium high heat and add a splash of olive oil. Pat osso buco dry and season lightly with pepper. Lightly brown in pan. When browned on both sides remove with a slotted spoon and add to the sauce.



Pour oil out of pan and use the rest of the lemon zest water to deglaze and pick up all nice little brown bits and add this to the sauce in the Dutch oven.



Add a couple of strips of the lemon zest to the sauce. Scatter the carrots over the veal. Cover the mixture with a piece of parchment paper that fits the pot. Simmer for 5 minutes.



Oven braise in the oven for 2 hours undisturbed with the lid on.  Remove from oven, remove lid and parchment paper. It should be fork tender. Skim off as much fat from the surface as you can before serving.



Serve with rice pilaf and a lemon olive salad.

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Cooking Class Monday - Yogurt

It is a new year and a great time for a new project. Welcome
Cooking Class Mondays! Yeah! Each Monday I will share a cooking or kitchen
technique. Often it will be simple and sometimes it will be more
detailed. Are you prepared for this journey with me? I hope so. Here we
go!



And if there are any bloggers out there that would
like to join in, let me know. You don't have to commit every week but if
you are in the mood and want to join in that would be awesome.  It would be fun to have a Virtual Cooking School.  Or if you would like to guest post, please let me know.  I would be honoured to have you participate.

I have been making yogurt since I discovered it as a
university student. Homemade yogurt has a wonderful tang that is not found in
the commercial varieties. It is much less expensive, has no stabilizers,
preservatives or sugar, has a live bacteria culture and there is no waste of
packaging.

Purchased yogurt is often made with a gelatin base.
Probiotic yogurt is made with a live bacteria culture and has proven health
benefits. (Canadian Research and Development Centre for Probiotics). Making
yogurt at home with a live culture is really easy. There are all sorts of
yogurt makers on the market but I have a very simple method that requires no
special equipment.

I make a litre of yogurt at a time. Heat the milk to
110F, pour into a container, add the culture and stir. Wrap with a towel
to keep cozy and let it incubate for 5 or more hours and then chill. Be sure to
leave your yogurt mixture alone and not move it about. It will not set up
properly if disturbed. Do not chill until the yogurt has completely thickened.
Then chill, cover tightly and it will keep one week or longer.

Modern pasteurization no longer necessitates scalding the
milk. Scalding deactivates enzymes in milk that prevent the culture from
flourishing. If you are using raw milk it is essential to scald it.

If you do not have a thermometer, 110F is lukewarm
just slightly warmer than body temperature. Use your little finger to test the
milk and it should feel pleasantly warm.

The yogurt culture can be obtained from a purchased plain
yogurt that has active culture as an ingredient or you can purchase a dried
culture from a health food store.

Your first batch of homemade yogurt may not be as thick as
you are used to but subsequent batches made using your own yogurt as a starter
culture will be thicker. Yogurt will not continue to thicken after it is
refrigerated. Fresh milk is essential. Also, if you are using yogurt rather
than dried culture as a starter, it should also be fresh. Packets of dried
culture should be stored in the refrigerator.

Plain Yogurt

4 c. milk, low fat or whole                        

2 tbsp. yogurt culture or 1 pkg of dried purchased starter                        

If using raw milk, scald. Do this by gently heating until
bubbles form around the edge of the pan. This is just to the brink of boiling.
This is 180F. Pour into your container. Cool to 110F.

Stir 2 tbsp. (60 mL) of plain yogurt or one packet of dried
culture into the warm milk. Wrap in a towel and keep in a warm place for 4 – 5
hours. When the yogurt has thickened, refrigerate.

With that first batch of yogurt that is thinner you can make
a lassi. This is an Indian beverage that can be flavoured with mango or other
fruits.

Greek Yogurt, Labneh and Yogurt Cheese

Greek yogurt is simply a strained yogurt. Strain through a
fine sieve or cheesecloth overnight in the refrigerator. The liquid collected
is the whey and is also nutrient rich and can be frozen in ice cube trays. This
strained yogurt can be used to make dips like tzatziki or feta dip. It is thick
enough that you can substitute it for sour cream. Labneh is a thicker Lebanese
style yogurt that is like the newly popular Greek yogurt or can be as thick as
a soft cheese.

If you want an even thicker product, hang the yogurt in
cheesecloth for 2 days and you will have something similar to a cream cheese.

Sweet Lassi

2 c. plain yogurt                        

2 tbsp. honey                                    

4-5 ice cubes

1/4 c. fruit                                    

Pinch cardamom or cinnamon, optional

Place all in a food processor and purée. Pour into chilled
glass and serve. This will not be as thick as a smoothie. You can use whey ice
cubes for added nutrition.

Strawberry Banana Fruit Smoothie

3 c. frozen strawberries                        

1 frozen banana

3/4 c. yogurt                                                

3/4 c. milk                                                

1 tbsp. honey, optional                         

Puree in blender until it resembles ice cream.  Serve immediately.  Makes 4 servings.

Feta Dip

2 c. strained yogurt                        

1 c. feta, crumbled                        

2 cloves garlic, minced

1 tsp. dried mint                        

Mix all ingredients and refrigerate for 2 hours before
using. This is nice with lamb meatballs and fresh vegetable crudités.

Yogurt Ranch Dressing                       

 1/3 c. nonfat
Greek style yogurt                        

 1/3 c. low fat
buttermilk                                    

 3 tbsp.
mayonnaise                                               

 1 1/2 tsp.
lemon juice                                    

 1 tsp. Dijon
mustard                                   

 1/2 tsp. onion
powder                                    

 1/4 tsp. garlic
powder                                    

 1 tbsp. finely
chopped fresh chives or green onions            

 Salt

In a medium bowl, combine the strained or Greek-style yogurt
and the rest of the ingredients. Add salt, to taste.   (Source Food Network)

Ideas with yogurt

·     
Mix with preserves or fresh fruit and top with granola
for a healthy breakfast or snack

·     
Use the labneh or yogurt cheese and spread on a plate.
Drizzle with a good quality olive oil and sprinkle with herbs and spices. Use
dried thyme, black pepper, toasted sesame seeds, lemon zest, sea salt, dried
oregano, paprika or anything that you like.

·     
Mix herbs and garlic into the strained yogurt to use as
a vegetable dip.

·     
Use instead of sour cream or mayonnaise with baked
potatoes, pasta, coleslaw or soup.

·     
Whey can be used instead of water when baking, added to
soups, stews, smoothies, water your plants, feed to your animals, or compost
it. Freeze in an ice cube tray and add to smoothies.

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Casual Friday - Bourbon and Apple Marinated Pork Tenderloin

Bourbon and Apple Marinated Pork Tenderloin

• 1 cup apple juice


• 1/4 cup bourbon


• 2 tablespoons apple cider vinegar


• 2 tablespoons Worcestershire sauce


• 2 garlic cloves, crushed


• 2 tablespoons brown sugar

Mix marinade ingredients in a small sauce pan and heat for approximately 20 minutes until the sugar has
completely dissolved.  Remove from heat and cool completely.

Place tenderloin in a zip top plastic bag with the marinade and refrigerate overnight to fully absorb the flavors.

When ready to prepare, remove tenderloin from the marinade, pat dry
and set aside.  Grill  or pan grill until done, approximately 45 minutes.  Turn periodically until an internal temperature of
approximately 155F is reached.

Remove, rest for 10 minutes, slice and serve with a drizzle of
balsamic reduction alongside bourbon and baked sweet potatoes.









I have enjoyed this both hot and cold. The sauce is fabulous. However, I did forget to use the balsamic glaze and it was still so richly flavourful. It is full of flavour without fat. I cooked the tenderloin to 155F in the thickest section and it was perfect. It was cooked but still pink.



A touch of bourbon can make Casual Friday a little more interesting.  Any time you are working with pork tenderloin it is an easy meal.



I used my pure unfiltered Okanagan apple juice. I pan grilled with my cast iron skillet. After grilling the meat and vegetables, I removed them from the pan and returned the marinade to the pan. I reduced it to a sauce and drizzled it over the pork.



 

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Cooking Class Monday - How to Clean a Scorched Pot

I have burned a lot of pots in my day but I have never burned one this badly. I wish I had taken a picture before I soaked it overnight in water and baking soda.  I would have cried if that would not have made me feel defeated.  This was not just some cheap old pot.  This was my beautiful All-Clad pot.  It was the bottom of a double boiler unit that held a ceramic pot insert.  So you can see, I was not about to give up without a fight.



Even after soaking overnight it is a mess.  I scraped out the loose bits but there is still no way I can use this pot yet.



Now it is time to go to the internet for ideas. This is how it looks after try #2. I filled the pot half-full with water, added a cup of vinegar and brought it to a boil. Then I added two tablespoons of baking soda. Prepare for it to fizz when adding the baking soda.

I used the boiling water and vinegar with baking soda method twice.  I am encouraged.  I finally feel like this pot will once again return to its rightful place among my favourites.





I have scrubbed it a bit with SOS but lots of the burnt food is still not releasing.  The last trick from the internet is to boil water with detergent in the pot.  Claims are this will release all the burned stuff magically.  I used dishwasher detergent because it was handy.  Perhaps laundry detergent would also work.  Within minutes the burnt matter was coming off in sheets.  Yippee!  My pot has been salvaged to live many more happy days making wonderful food. 



To summarize, cool pot.  Then fill with water as needed and add 1 cup white vinegar.  Bring to a boil and add 2 tablespoons baking soda.  Let sit overnight.



Remove as much of the burned matter as possible.  Repeat if necessary.



Scrub with soap pads as much as possible.



If there is still a lot of burned on food, fill the pot with as much water as needed.  Add detergent and bring to a boil.  Remove from heat and soak overnight.  Look at that!  Amazing!  The burnt pieces just fell off.  Next time I might just cut to the chase and boil with detergent from the get go.  Trust me, there will be a next time.

Shine up with a soap pad.  Tada!  There is still a little bit of staining but I trust it will come out with use.  I am just so thrilled that I can continue to use this lovely pot.

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Winter at Restoration Farm

Well, I said
I needed shortcuts this holiday season.
Who would have guessed that a pretty ingenious culinary hat trick would
arrive at my doorstep in the form of an early Christmas present?



My favorite
high school English teacher, Mrs. Kast and I always exchange Christmas gifts,
and this year her present to me was “The Cook’s Country Cookbook,” a

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Casual Friday - Southwestern Succotash Stuffed Squash

 Succotash is a food dish consisting primarily of corn and lima
beans or other shell beans. Other ingredients may be added including
tomatoes and green or sweet red peppers.
Because of the relatively inexpensive and more readily available
ingredients, the dish was popular during the Great Depression in the
United States. It was sometimes cooked in a casserole form, often with a
light pie crust on top as in a traditional pot pie. Succotash is a
traditional dish of many Thanksgiving celebrations in New England as
well as Pennsylvania and other states. In some parts of the American
South, any mixture of vegetables prepared with lima beans and topped
with lard or butter is called succotash.  (From Wikipedia)



I spent the day making layer cakes for a newspaper food column that I am writing. You know the drill,  a little taste here and a little taste there makes one feel like they have had too much sugar by the end of an afternoon of shooting pictures.



A kabocha squash has been patiently waiting for me to turn it into a wonderful dinner. Today feels like the day for a wholesome and healthy meal.



I am so excited about this recipe. It is a bonafide 'created by me' recipe and it is so good. The variations are endless. Leave out the turkey and it is vegetarian. I can see it being delicious with shrimp. I love the variety of textures, shapes, and colours.  The heat of the jalapenos is balanced by the creaminess of the kabocha squash.



Wild rice adds interesting texture. I have black beans in the pantry so
they are replacing the traditional lima beans. All in all, it is looking
like a southwestern style succotash.



Preparation is easy. I use the pressure cooker for cooking both the wild rice and black beans, separately.. After sauteeing the onions and peppers, the remainder of the ingredients are tossed together before filling the squash. You can cook as many as your oven will hold so it is great for a large gathering.



This is a very large serving so be sure to have doggie bags available for your guests. I could only eat one quarter of a stuffed squash so it could serve 8 if you had other items on the menu.





Southwestern Succotash Stuffed Squash

• 2 tablespoons minced fresh or canned jalapeno pepper


• 1 tablespoons olive oil


• 1/2 medium onion, diced


• 1/2 medium red bell pepper, diced


• 1 garlic clove, finely chopped


• 1/4 teaspoon black pepper


• 1/2 teaspoon ground cumin


• 1/2 teaspoon salt


• 1 cup frozen corn


• 1/2 cup tomato sauce


• 1 cup cooked wild rice


• 1 cup cooked black beans


• 2 cups cooked turkey, cubed


• 2 kabocha squash, or butternut

Preheat oven to 350F.



Cut squash in half, remove seeds and rub inside with olive oil and salt. Set on a baking sheet and put in oven while you prepare the filling.



Heat oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute onion, red bell pepper and jalapeno pepper if using fresh, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin and salt and continue to saute, stirring, until garlic is fragrant, about 1 minute.



Add corn, tomatoes, turkey, wild rice, chiles.



Remove squash from oven and stuff mixture into each half squash. Bake uncovered for 30 minutes or until squash is tender and the filling is hot. Cover with aluminum foil if necessary so it does not over brown.



Serve immediately. Garnish with cilantro, if desired. Serves 4 generously. Serves 8 if you have other dishes with the meal.

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Cooking Class Monday - How to Clarify a Stock

It is a new year and a great time to start a new project. I introduce
Cooking Class Mondays! Yeah! Each Monday I will share a cooking
or kitchen technique. Often it will be simple and sometimes it will be more
detailed. Are you prepared for this journey with me? I hope so. Here we
go!



And if there are any bloggers out there that would
like to join in, let me know. You don't have to commit every week but if
you are in the mood and want to join in that would be awesome. It would be fun to have a Virtual Cooking School.  Or if you would like to guest post for my Cooking Class Monday, I would be honoured to feature you.





How to Clarify a Stock

An easy, however time
consuming way to clarify stock, is to freeze it overnight. In the morning,
place the frozen stock in a colander lined with 3 layers of cheesecloth and put
in the refrigerator. When the stock freezes it creates a gelatin mass that acts
as a filter as the stock melts. The ice also keeps the fat solid so that it
does not cloud the stock. The result is a beautifully clear stock or consommé.
This is called the gelatin filtration method of clarifying stock. It can be
used for any type of meat or fish stock.

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Nick Trastelis of Kalypso Greek Yogurt – Tradition Made New