Pasta alla Norcina

It isn't often that I find a recipe using only ground pork. Usually it is mixed with beef and/or veal. Perhaps that and the simplicity of this recipe attracted me. Orchiette, fondly called little ears, pasta is suggested but I had none. Penne worked fine.

Rather than transcribe the recipe, just go to the source. Click here and you can find it on Cooks Illustrated in resplendent detail.

Shrimp alla Buzara

I was recently on Vancouver Island with fresh fish and seafood all about. These side striped shrimp are new to me. Even when raw they are brightly coloured. This is the perfect dish for these shrimp.

Also important,the side stripe shrimp are on the Ocean Wise list of sustainably harvested fish and seafood. They come from the coast of British Columbia and are harvested with a beam trawl. This is a cone shaped basket that is towed close to the sea bed. It is an Ocean Wise approved method of harvesting shrimp and small fish.

This recipe is from the cookbook Lidia's Italy. She suggests serving right in the pan. Put out a bowl for shells and serve with plenty of garlicky grilled bread to sop up all the juices.

When purchasing all fish but especially shrimp check that it has the Ocean Wise label. The Vancouver Aquarium has the Ocean Wise program to let us know which fish are being harvested sustainably. Find the information at Ocean Wise at www.oceanwise.ca

Shrimp alla Buzara

1/2 c. extra virgin olive oil, divided

1/4 c. bread crumbs, preferably fresh

4 garlic cloves, diced

1/2 c. finely chopped shallots

2 c. dry white wine, divided

2 tbsp. tomato puree

1 tbsp. cognac or brandy

4 tbsp. finely chopped parsley

Salt

Freshly ground black pepper

2 lb. large raw shrimp, tails and heads on

Chopped parsley and olive oil for garnish

Heat 1/4 cup olive oil in a large skillet over medium high heat.  Add the breadcrumbs and saute until the breadcrumbs turn golden brown. Be careful not to burn.

Add the garlic and shallots and saute until soft – about 2 minutes. Add 1/4 cup of white wine and stir until the wine is nearly evaporated and the shallots are softened, about 3 -4 minutes.

Add the tomato puree and stir into the shallot mixture, caramelizing.

Add the rest of the wine and cognac, bringing to a boil, then add the parsley.  Add salt and freshly ground pepper to taste.

Reduce the heat and allow to simmer gently while cooking the shrimp.

In another large skillet, heat the remaining 1/4 cup olive oil over medium high heat until very hot. Add the shrimp to the pan and saute until shells just turn pink.

Add the shrimp to the simmering sauce.  Allow to simmer for a few more minutes. Adjust seasoning if necessary. Turn off heat.

Drizzle with good quality olive oil and chopped parsley. Serve with crusty grilled bread. 

Fritto Misto Amalfitano

Here is another idea for your Feast of the Seven Fishes for Christmas Eve. I am not a big fan of deep frying but I really like this recipe from Leite's Culinaria. There is no heavy batter. It is only a light dusting. Any oil with a high smokepoint would work. This is a great idea for bits and pieces of fish and seafood in the larder. Turn it out onto newspaper to absorb all the oil. Serve with lemon wedges.

Fritto Misto Amalfitano

6 c. extra-virgin olive oil, or more as needed

2 c. canola oil, or more as needed

1 1/2 c.rice flour

1 c. cornstarch

Pinch of sugar

Pinch of cayenne pepper

Sea salt

Freshly ground black pepper

2 lemons, 1 thinly sliced and 1 cut into wedges

1 lb. squid, cut into 1 1/2 inch pieces, or large shrimp, peeled and deveined

4 oz. shucked oysters

4 oz. bay scallops

1/2 lb. firm mild white fish, cut into 1 1/4-inch strips 

Combine oils in a Dutch oven or other wide, deep pot. It should be at least 8 inches deep. Add more oil, if necessary. Set the pot over a medium flame. Bring to 275 F and maintain that temperature.

While oil is heating, combine flour, cornstarch, sugar, cayenne and two teaspoons each of salt and pepper in a wide, shallow bowl. Dredge the lemon slices and the seafood in the flour mixture, shaking off any excess flour. 

Using tongs or a slotted spoon, gently lower some of the dredged lemon slices into the hot oil, working with just four to six pieces at a time so as not to crowd the pot. The oil should bubble and sizzle but not spatter. Cook until golden brown and crisp, about five minutes. Keep an eye on the oil temperature. It will drop after the raw ingredients are added and climb as they are cooking. Do not let the oil temperature climb above 280 F. Using tongs or a slotted spoon, transfer the lemons to a baking sheet or platter lined with paper towels or a brown paper bag and season with salt and pepper while everything is still hot out of the oil.

Repeat with the seafood, reserving the squid. Increase the temperature of the oil to 325 F and repeat with the squid. Serve family style, on a platter or a newspaper covered table, along with lemon wedges on the side for squeezing.

Veal Osso Buco with Burnt Orange and Campari

From time to time I am reminded that people do read my blog. I do have followers. And to them I send my sincere apologies for being so inconsistent in posting. I struggle with time management. The farmers' market is over for the season but I continue to do lots of cooking even if it doesn't appear here.  I am always recipe testing for the Western Producer articles but my day to day cooking at the moment tends to be sporadic and uninspired.

Today I find my inspiration in one of my earlier cooking classes from November, 1996 at The Cookbook Company in Calgary. I remember the date because I bought the cookbook and inscribed the details inside the front cover. A man who became one of my favourite chefs prepared the meal that evening in a 'kitchen come cavern' in the basement of the popular cooking shop. I loved that space and wonder how it is used today. Classes are now in a larger main floor kitchen with natural light streaming highlighting crystals in the granite counters. It is bright, spacious and more of a kitchen than a dining room.

John Bishop, chef and owner of the perennially popular Bishop's Restaurant in Vancouver, was the presenter. This, taken from his restaurant website, sums up his persona perfectly ...

"Thoughtful, sincere and unassuming yet an unswerving perfectionist. John is a consummate host who in 22 years of business, has placed his brand of understated West Coast cuisine firmly on the map."
Tim Pawsey, Northwest Palate Magazine

Still after all these years he stands tall among chefs and he mentors new and experienced chefs alike.  

I have not made this recipe in a long, long time. A bottle of Campari in my cold room, beautiful veal shanks in my freezer and oranges in my refrigerator tell me it is about time I fill my kitchen with these warm aromas on this shivery cold autumn day.

Campari is generally associated with a thirst quenching summer cocktail. Its bittersweet herbal flavour is an acquired taste. A traditional pairing is orange juice so it does not surprise me at all to find oranges in this recipe. Carmelizing the orange slices layers on more complex flavours.

Serve over risotto with pan juices.

Veal shank is a less tender cut and requires long, moist cooking. If you have the time, do it this way. If time is not available a pressure cooker prepares perfectly good results. This can be served with a pasta such as fettuccine or a lentil ragout but the traditional Risotto alla Milanese is still my favourite.

Veal demi-glace is impossible to come by in a small town and making it is just about as impossible due to the scarcity of veal bones. Veal in any form is not readily available. The demi-glace is essentially a veal stock made in a traditional way and reduced to produce a more concentrated stock. I simply substitute more chicken stock.






And do not let the bone marrow find its way to the garbage. Dig it out with a little fork or knife and slather it on crusty bread for an additional treat.

Veal Osso Buco with Burnt Orange and Campari
adapted from Bishop's the cookbook

4 lbs. veal shanks, cut 1 1/2 inches thick
1 orange
1 c. red onions, finely diced
1 c. carrots, finely diced
1 c. celery, finely diced
4 garlic cloves
2 tbsp. fresh rosemary leaves
3 1/2 oz. Campari
2 c. veal demi-glace
1 c. chicken stock

Preheat oven to 350 F. Use a sharp knife to score the outside of the veal shanks, to help stop the meat from curling up while cooking.

Place the shanks in a large pot and cover with cold water. Bring to a boil and simmer for 30 minutes. Skim off any scum that rises to the surface. Remove the shanks from the water and arrange in a roasting pan.

Slice the orange and sear in a hot frying pan, until golden in colour. Cover the blanched shanks with the orange slices, diced vegetables, garlic and rosemary. Pour the Campari over top.

In a saucepan, combine the demi-glace and chicken stock and bring to a boil. Pour over the shanks.
Cover the roasting pan with foil and place in the oven for 80 minutes.

To serve, place the veal shanks and sauce in large soup plates or bowls. This can also be served plated with risotto.

Tuscan Rabbit Ragu with Pasta

 

I lived in Calgary for a lifetime and one of my favourite neighbourhoods was Bridgeland, little Italy. At any time you could drive in and find wild rabbits hopping in the back lanes. Folklore has it that some escaped from the warrens kept by the Italian immigrants and continue to raise their young in this friendly area.

Little Italy has the most amazing gardens brimming with tomatoes, herbs, zucchini and any variety of vegetables. The grocers bring in grapes and much wine is made in these modest homes.

This easy as pizza pie lasagna uses fresh pasta sheets layered with rabbit ragu before being crowned with your favourite grated hard cheese and fresh Parmesan. I pop it under the broiler for a couple of minutes to get that nice carmelization.

Tuscan Rabbit Ragu with Pasta

• 1 tablespoon finely chopped fresh sage
• 1 1/2 teaspoons finely chopped fresh rosemary
• 2 tbsp. olive oil
• 1 (3-lb) rabbit
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 1 celery rib, chopped
• 1 cup chicken stock
• 1 (28-oz) can crushed tomatoes
• 1 1/2 teaspoons coarse gray sea salt
• 1/2 teaspoon coarsely ground black pepper

Heat oil heavy skillet over moderate heat until hot and add onion, carrots and celery. Saute until translucent. Add to preheated slow cooker.

 Add sage and rosemary and cook, stirring, 30 seconds. Add rabbit and cook, stirring occasionally, until rabbit is no longer pink on outside, 2 to 3 minutes. Add onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add wine and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup, 10 to 15 minutes. Add tomatoes, sea salt, and pepper and simmer, stirring occasionally, until sauce is thickened, 5 to 10 minutes.

Cooks' notes: ·Ragù can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. ·

Ragù can be made with 1 1/2 pounds boneless veal shoulder, cut into 1-inch pieces, in a 6-quart wide heavy pot. Add veal to pot in place of rabbit and, after cooking until no longer pink on outside, add 4 cups water and simmer, uncovered, stirring occasionally, until liquid is reduced to about 1 cup and veal is very tender, about 1 1/4 hours. Proceed with recipe.

Italian Cheesecake

At the risk of making enemies I am not a cheesecake fan. I find the traditional New York style far too rich for my liking. And the unbaked type, well, they don't even count in my books. But this Italian style is delicious. It is not overly rich and has delicate floral undertones with the golden raisins nicely complimented by the dark rum.

Carefully bake this in a bain marie or it may separate. If you are not familiar, a bain marie is a water bath. Use something like a roasting pan that is larger than the cake pan. Fill roasting pan with boiling water until it reaches the same level as the cheesecake mixture. When finished baking remove from oven and let cheesecake cool slowly in the water bath.

Italian Cheesecake        Adapted from Lidia’s Italy in America

2 tbsp. softened butter
1/2 c. ladyfinger crumbs
1/2 c. golden raisins
3 tbsp. dark rum
5 large eggs
1 c. sugar
1/2 tsp. salt
4 c. drained fresh ricotta, at room temperature
1 c. mascarpone, at room temperature
finely grated zest of 1 lemon
finely grated zest of 1 orange
1/2 c. toasted pine nuts 

Preheat oven to 325 F . Brush a nine or ten inch springform pan with butter on the bottom and sides. Place a circle of parchment paper on the bottom. Butter the parchment paper. Coat bottom and sides with ladyfinger crumbs. Excess can stay on the bottom of the pan. Put raisins in a small bowl and pour rum over, let soak while making the filling.

In a mixer fitted with whisk attachment, beat eggs, sugar and salt at high speed until foamy and the sugar is dissolved and no longer grainy, about 2 minutes. Puree ricotta, mascarpone and zests and add to mixer. Drain raisins, set aside and add leftover rum to the mixer, mix on medium until smooth and fluffy, about 2 minutes. Fold in raisins and pinenuts by hand.

Put springform pan in the bain marie, smoothing the top with a spatula. 

Place on the lowest rack in the oven and bake until edges are set and golden but the centre is still a bit jiggly, about 1 hour.  It will continue to cook as it cools. Cool completely before cutting and serving. Serves 10 – 12 persons.

Parmesan and Sage Crusted Pork Chops

Although I have never visited Italy in March I think it would be much greener than March in Saskatchewan. Italy at any time of the year is a nice place to be. Menus vary from region to region and I am excited to see what my dinner partners are presenting.

If you are new to my blog, we have a virtual supper each month using recipes from Cooking Light. Yes, that's right, a lovely guilt-free meal every month. Can't beat that.

These pork chops were love at first bite. They are so easy to make, tasty and a healthy choice. I will be using this breading recipe again. Perhaps I'll try it with meatballs or chicken paillards. These bone-in pork chops are very flavourful and juicy with just a little bit of fat.

In Italian pork translates as carne di maiale. Usually pork is cured in Italy. It becomes prosciutto, pancetta, cappacolla, guancialle or lardo. But you can also find pork that is served without curing in most parts of the country.

Now go and check out these recipes honouring Italy:


Jerry's recipe from A Life Lived is Melon Prosciutto Salad with Parmigiano Reggiano.

Sandi at the Whistlestop Cafe is presenting Tuscan White Bean Soup with Proscuitto

Val from More Than Burnt Toast is making Gnocchi with Browned Butter. This is one of my favourites.

Susan's dessert Warm Caramelized Pears with Clove Zabaglione. Oh yum. This is when I wish this was a real dinner party.

This gives us all great motivation to get into the kitchen and make a lovely meal. And bonus, it is not packed with calories and fat.

These pork chops are outstanding. It is super easy to use quick fry chops. Bread them in this herbed mixture and you have a main course to build a meal around.

 Parmesan and Sage Crusted Pork Chops

    1 (1 1/4-ounce) slice white bread, torn into pieces

    1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese

    1 tablespoon chopped fresh sage

    1/4 teaspoon salt

    1/4 teaspoon freshly ground black pepper

    1/4 cup all-purpose flour

    1 tablespoon prepared mustard

    2 large egg whites

    4 (4-ounce) boneless thin-cut pork loin chops, trimmed

    1 1/2 tablespoons canola oil

    1. Place bread in a food processor and pulse 10 times or until coarse crumbs measure about 1 cup. Combine breadcrumbs, cheese, sage, salt, and pepper in a shallow dish. Place flour in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.

    2. Working with one pork chop at a time, dredge pork in flour, shaking off excess. Dip pork into egg white mixture, allowing excess to drip off. Coat pork completely with breadcrumb mixture. Set aside. Repeat procedure with remaining pork, flour, egg white mixture, and breadcrumb mixture.

    






 3. Heat a large nonstick skillet over medium heat. Add oil to pan, swirling to coat. Add pork; cook 3 minutes on each side or until browned and done.

Lorrie Hulston Corvin, Cooking Light

DECEMBER 2008

Nutritional Information per serving

    Calories: 272

    Calories from fat: 45%

    Fat: 13.6g

    Saturated fat: 3.7g

    Monounsaturated fat: 6.6g

    Polyunsaturated fat: 2.2g

    Protein: 28.8g

    Carbohydrate: 7g

    Fiber: 0.4g

    Cholesterol: 69mg

    Iron: 1.3mg

    Sodium: 409mg

    Calcium: 102mg

A Menu Inspired by the Movies and Romance....Enchanted April

This month our Virtual Supper Club celebrates a wedding anniversary. Susan and her husband are celebrating 34 years of marriage. We join together in presenting a romantic dinner with dishes taken from our favourite romantic movie.

I am making the appetizer for this dinner. Enchanted April  is set in Italy in a castle overlooking the rich blue Mediterranean. I have seen this movie a number of times and never tire of the story. The romance is not only in the beauty of the setting but in the realizations of the women that they have love in their life. Their bold move brought love back into their lives in surprising ways. It is a recipe for happiness: four women, one medieval Italian castle, plenty of wisteria, and solitude as needed.

Susan, I wish you many more happy anniversaries. I hope the menu we create makes this special time even more special.

My appetizer is made with this very unique burrata cheese from Puglia in southern Italy. It is a fresh cheese made with a buffalo or cow mozarella outer shell filled with more mozarella and cream. When it is cut open the thickened cream oozes out. The result is delicious and decadent. It is best served at room temperature.

Susan's main dish is inspired by Lady and the Tramp's pasta scene. She is making Chicken Puttanesca

Jerry is bringing soup and takes inspiration from There is a Girl in My Soup. Check out his lovely French Onion Soup

Sandi's side dish is inspired by Sweet Home Alabama. What is more Alabama than Brown Rice Shrimp Jambalaya

Val's dessert is Italian inspired by the movie Under The Tuscan Sun. Her yummy Lemon Panna Cotta is a wonderful ending to this meal.


Burrata and Apricot Appetizer

burrata cheese
1 c. dried apricots
1 tbsp. brown sugar
1 vanilla bean
prosciutto
baby kale
poppy seed vinaigrette dressing

Place dried apricots and sugar in a heavy pan and with 1 cup with water. Simmer until plumped. Allow the apricots to brown as it simmers. Remove from heat and add vanilla bean, with seeds scraped out and pod cut into small pieces. Cool completely.

Plate the appetizer with a small bit of baby kale dressed with a poppy seed vinaigrette dressing. Top with half a slice of prosciutto topped with a stewed apricot. Drizzle with a bit of the apricot liquid around the plate. Add slice of burrata. Serve.

Beans and Greens Side Dish Steals the Show

 

'Tis the season for parties, dinners, more parties and more dinners. The rich meals and decadent desserts can get away on us. To help rein us in, Sandi at Whistlestop Cafe has chosen the theme of healthy holidays.

My side dish is 126 calories for a full serving. The health benefits of kale and dried beans are no secret. Kale is low in calories, high in fibre and has zero fat. It is high in iron and vitamin K (aids with blood clotting) and has plenty of antioxidants. It is also high in vitamin A & C and calcium. Pretty hard to turn that down. Pair kale with dried beans and you have protein and more vitamins and minerals.

The rich green and vibrant flavours make this an ideal side dish for our meal this month.

Sandi – Main - Apple Cider Glazed Pork 
Val - Appetizers/Hors d’oeuvres – Baked Burrata
Susan – Soup/Salad - Creamy Sweet Potato Soup 
Jerry – Beverage/Dessert – Rustic Apple Tart



Beans & Greens

Yield: Serves 6 (serving size: 1 cup)

Recipe Time   Total: 24 Minutes

Nutritional Information   Amount per serving

    Calories: 126

    Fat: 5g

    Saturated fat: 0.8g

    Monounsaturated fat: 3.6g

    Polyunsaturated fat: 0.6g

    Protein: 6.1g

    Carbohydrate: 15.4g

    Fiber: 3.7g

    Cholesterol: 1mg

    Iron: 2mg

    Sodium: 260mg

    Calcium: 126mg

    2 tablespoons olive oil

    1/4 teaspoon crushed red pepper

    2 garlic cloves, minced

    1 (1-pound) bunch kale, trimmed

    1 cup fat-free, lower-sodium chicken broth

    1/4 teaspoon kosher salt

    1 (15-ounce) can cannellini beans, drained and rinsed

    1 tablespoon red wine vinegar

    Grated fresh pecorino Romano cheese (optional)

    1. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add red pepper and garlic; sauté 30 seconds.

    2. Add kale, turning with tongs to coat. Add broth; cover and cook 3 minutes. Add salt and beans; cook, uncovered, 5 minutes, stirring occasionally. Remove from heat, and stir in vinegar. Sprinkle with cheese, if desired.

Cooking Light Lighten Up, America!, Oxmoor House

2013

Stuffed Pasta Shells are Perfect on a Winter Day

It is a cold Grey Cup Sunday. I rarely watch football and I am a Stampeders fan so will only catch the highlights today. I am also getting ready for the Spirit of Christmas tradeshow next weekend. This is my bread baking weekend and the kitchen has been a disaster zone.

Lately I have been rifling through my freezer for meals. I have a hoarding personality and save all my good food until freezer burn sets in. No longer. I am eating my way through all the yummy things I have made in batches and frozen some for future meals.

Today I found ricotta and spinach stuffed pasta shells.  I don't have any melty cheese to top these with so I made a bechamel sauce. After the shells were heated and bubbly I topped it with the bechamel and some freshly grated parmesan cheese. I put it back in the oven until the top browned. Simple perfect lazy meal.

Ricotta and Spinach Stuffed Pasta Shells

1 500 g pkg. large shell shaped pasta 1 lb.

1 c. ricotta cheese 250 mL

1 bag fresh spinach or 1 pkg. frozen spinach

Pinch of nutmeg

Salt & pepper, to taste

2 tbsp. Parmesan cheese 30 mL

3 c. tomato sauce 750 mL

1 c. mozzarella, grated 250 mL

2 tbsp. sundried tomatoes 30 mL

2 cloves garlic, minced

1 tsp. crushed red chilies, optional 5 mL

2 tbsp. toasted pine nuts, coarsely chopped 30 mL

Cook pasta shells to not quite al dente, drain and set aside.

Steam spinach, squeeze out all water and finely chop. If using frozen chopped spinach, thaw and squeeze out all water. Add ricotta, Parmesan, sundried tomato, nutmeg, salt and pepper. Mix to combine. Sauté crushed red chilies, pine nuts and garlic until just turning brown and add to spinach mixture.

Cover bottom of baking dish with tomato sauce. Stuff pasta shells with filling and arrange over tomato sauce. Top with more tomato sauce and grated mozzarella.

Cover and bake at 350 F (190 C) until warmed through and cheese is melted. Makes about 18 large shells.

Bechamel Sauce

1 tbsp. butter

1 tbsp. flour

1 c. whole milk

grating of nutmeg

salt and pepper to taste

Melt butter in saucepan and add flour. Cook a little to get rid of the raw flour taste. Gradually whisk in the milk and add seasonings. Carefully bring to a boil while whisking constantly. Serve.

Creamy Polenta with Mushrooms

Rather than making pasta your meal why not return to the pasta course. I love polenta but rarely indulge. It is better as a side dish or separate course rather than the meal, in my opinion. This is an adaptation of a Bonnie Stern recipe. Tarragon is fresh in the garden and there is no better time than now to start adding it to my meals. You could easily add green vegetables such as asparagus or peas to this dish. Don't be shy with the salt when you are seasoning the polenta. It does need a bit.

Creamy Polenta with Mushrooms     serves 2

Polenta:
1 c. milk
1 c. water
1 tsp. kosher salt
pinch freshly ground black pepper
1/2 c. cornmeal
1/4 c. whipping cream
1/2 tbsp. butter
1/2 tbsp. white truffle oil
1 oz parmesan cheese, grated

Bring water, salt and pepper to a boil. Whisk in cornmeal in a thin stream. Cook gently, sitrring occassionally, covered, on low heat abut 20 minutes or until polenta is tender and comes away fromt he sides of the pot. Add cream, butter, parmesan and truffle oil.

Mushrooms:
1 tbsp. olive oil
1/2 shallot, thinly sliced
1/2 lb cremini, sliced
1/4 tsp kosher salt
1/2 T butter
1 tsp chopped fresh tarragon

Heat oil and add shallots, then mushrooms. Cook on medium high until liquid evaporates and the mushrooms tart to brown. Add salt, pepper, butter and tarragon.

To serve:
Place polenta in a shallow bowl and top with mushrooms. Grate parmesan cheese over all and garnish with fresh tarragon.

Osso Buco with Risotto Milanese

This meal is a classic. The pairing of the rich tomato based sauce of the veal shank perfectly complements the simplicity of the saffron risotto. It is a meal that both impresses and pleases guests. This is the only time that you will see Risotto Milanese as a side dish.

We enjoyed this with a bottle of NK'MIP Cellars 2009 Merlot, a VQA wine from the Okanagan Valley. It was delicious.

Happy Easter!

Veal Osso Bucco          adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

1 - 2 tbsp. olive oil
2 veal shanks
sea salt
freshly ground black pepper
1/2 c. diced sweet onions
1 large clove garlic, chopped
1/4 tsp. dried oregano
pinch dried thyme
pinch dried rosemary
1 c. homemade beef broth
1 c. San Marzano canned tomatoes with a little of the puree
1/2 c. dry white wine

Heat olive oil in a cast iron Dutch oven. Season the veal shanks with sea salt and freshly ground black pepper and sear on both sides. Remove from pan and set aside.
Saute onions, garlic and herbs until softened. Add wine to deglaze pan scraping up all the tasty bits from the bottom of the pan. Add tomatoes and beef broth. Bring back to a simmer, cover with lid and gently simmer for 1 1/2 - 2 hours. The veal should be 'fall apart' tender.
This can be made the day before or earlier in the day for an easy dinner preparation.

Risotto Milanese

1 tbsp. olive oil
2 tbsp. finely diced shallots
pinch of saffron
approx. 1 c. chicken of pheasant stock
1 c. arborio rice
2 tbsp. grated parmesan cheese

Gently heat olive oil in heavy pan and sweat the shallots. Add rice and stir to coat it completely. Heat stock and add pinch of saffron to hydrate it. Gradually add the stock to the rice. When the stock has been absorbed add more until the rice is cooked. The rice should be cooked but still chewy. Do not overcook. Grate parmesan over and mix. Serve immediately with more parmesan, if desired.

Casual Friday - Cinghiale Ragu

Wild boar has long been favoured in Europe. It is now available at specialty grocers and farmers’ markets across Canada.  Young animals are tender and milder in flavour, therefore, can be cooked in a variety of ways. Animals over 1 year have a gamier flavour and less tender so marinating and moist heat methods such as stewing or braising are recommended.

Boar is low in sodium, a good source of thiamin, niacin, vitamin B6, zinc, selenium, and protein. It is lower in saturated fat than beef.

Wild boar has a darker colour and distinctive flavour and is lean meat that combines the best of beef and pork. It makes wonderful bacon, hams and a whole animal can be pit or spit roasted successfully.

The rule of thumb when cooking with boar is low and slow. This breaks down the connective tissue resulting in fork tender meat. Overcooking will result in dry meat. Roasts can be cooked at 275-300F. The rack, ribs and tenderloin of a young animal can be cooked in the same manner as pork but the other cuts, such as shoulder or neck are best if braised, ground or diced. Do not cook or thaw in a microwave. This will toughen the meat. Thaw slowly in the refrigerator and thaw before marinating.

The robust flavour stands up well to aromatic spices and herbs such as sage, juniper berries, marjoram, cinnamon, cloves, allspice and rosemary. Wild mushrooms, dried fruits like cherries, cranberries and raisins are complimentary.

The long cooking times along with aromatic spices produce wonderful aromas in the kitchen. The anticipation is rewarded. A little goes a long way with these rich flavours and portion sizes need not be as large as with other meats.

Pappardelle is not available in my little city so I have substituted with what I had on hand, linguine. This would also be nice with a penne.

Wild Boar Ragu    (adapted from Epicurious)

1 large Spanish onion (chopped)

2 tbsp. olive oil                                                            

2 lbs. boneless wild boar meat (cut for stew)            

1 can chopped tomatoes                                   

3 bay leaves

1 c. red wine                                                            

5 cloves garlic, crushed

3 dried chili peppers (crushed)

1 cinnamon stick

5 whole cloves

3 sundried tomatoes

3 anchovies or 1 tsp. anchovy paste                        

Fresh or dried oregano, basil, and sage

1 tbsp. red wine vinegar                                                

Salt and black pepper to taste

Pasta pappardelle, fettuccine or penne

Grated pecorino, being sheep cheese, compliments game but can substitute Parmesan

In a large cast-iron pot, heat oil and brown meat. Add onions and sauté until translucent. Add canned tomatoes and bay leaves.

Add wine, garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies, basil, sage, red wine vinegar, and salt and black pepper, to taste.

Simmer on low on stovetop, and stir occasionally for at least two hours. The ragù is ready to eat when meat is fall apart tender and most of liquid has been absorbed. Take out cinnamon stick and bay leaves before serving.

Serve over pasta and top with grated cheese.

Virtual Supper Club - Pucker up with Lemons

I know this is only my second month with this group but I could hardly wait for February. Pucker Up for Valentines Day with these lemony treats. All these  recipes sound so enticing.

 

I have made Preserved Lemons before but this recipe had a twist by using saffron. The colour was so delightful. I have always used my preserved lemons in a tagine and wanted, again, to try something new and this salad really caught my eye.
Now check out the rest of the menu and enjoy!

              

                Susan - Chicken Rice Avgolemono with Dill
                    Val - Lemon Ginger Fried Chicken
                    Jerry - Fennel Salad with Meyer Lemon
                    Roz - Lemon Polenta Cake with Winter Fruit Compote 
                    Sandi - Limoncello

Tomato Salad with Avocado and Preserved Lemons

Yield: 8 servings (serving size: 1/2 cup)

Cooking Light

    4 cups diced plum tomato (about 2 pounds)

    1 tablespoon minced preserved lemons

    2 teaspoons fresh lemon juice

    1/2 teaspoon salt

    1 diced peeled avocado

    2 tablespoons chopped fresh parsley

    Combine first 5 ingredients. Sprinkle with parsley.

I decided to present this salad in two different ways. The recipe suggest dicing the tomatoes and avocados and tossing with lemon juice.

I also decided to make it as a composed salad in the picture above. In both I used a nice coarse sea salt as garnish.





 

Preserved Lemons

Cooking Light

Preserved lemons are a classic Moroccan condiment.  I have used them in a tagine or Moroccan stew but a couple of sliced added to basmati rice would be divine. In this recipe saffron is added for an earthy flavor and a beautiful golden orange color. Pack in a wide-mouth glass pint container.

I made my preserved lemons two ways, also. In one jar I cut the lemons into quarters, almost but not quite through at the top so they are still in one piece. In the other jar, I sliced the lemons and stacked them to fill the jar. The sliced lemons are with salt only and no saffron. You can see the difference in colour.

Usually you only use the peel of the preserved lemon. If you use the flesh, be sure to adjust the salt in your recipe because these are preserved in salt.

    1 tablespoon kosher salt

Lemons 2 ways - whole with saffron and sliced with only salt.

    1/2 teaspoon saffron threads, crushed

    2 cups thinly sliced lemon (about 3 lemons)

    1/4 cup fresh lemon juice

    1 tablespoon olive oil

    Combine salt and saffron. Place one lemon slice in bottom of a wide-mouth 2-cup glass container. Sprinkle with a dash of salt mixture. Repeat layers with the remaining lemon slices and salt mixture. Cover and let stand at room temperature 3 days.

    After 3 days, press the lemon slices down with a spoon. Pour the juice and oil over lemon slices. Place a ramekin, custard cup, or clean decorative stone on top of lemon slices (to weigh them down). Cover and let stand at room temperature 5 days. Remove weight, and cover with lid of container.

    Note: Preserved lemons can be stored at room temperature for up to a month or refrigerated for up to 6 months.


 

Duck Confit Risotto

Risotto with my very own duck confit!  I simply browned the confit leg skin side down to render out some fat.  Used that to saute shallots.  Added arborio rice.  Sauteed for a minute.  Added, gradually, morel mushroom stock, water and white wine until tender but chewy.  Grated in some Gran Padano cheese and stirred in the cut up duck confit.  Add a little salad and voila!

I meant to include the link to making your own confit.  I didn't take pictures this time.  I should have because it turned out really well and much prettier than last time.  But here is the link for making confit.

Chicken Under a Brick

I haven't made this in a couple of years.  But then I was on the road for a year!  So now it is time.  This afternoon my neighbour and I drove out to the Webb Hutterite colony and bought chickens.  Their chickens are by far the best I can buy here in my little town.

My usual treatment is to cut the chicken into pieces and cook the piece I am in the mood for.  I live alone so a whole chicken can take a little longer to eat than I would like.  I prefer not to freeze cooked chicken because I feel that the texture and the flavour is diminished.

But I just have to make the grilled Chicken Under a Brick.  I'm sure you have all done this and it is no big secret but I love it.  At the moment I only have my little Weber charcoal bbq and to roast a whole chicken would take more time and attention that I feel like spending.  But if you spatchcock the chicken....then it is very do-able.

Don't you love that word 'spatchcock'?  It is a weird word.  The basic drill is to cut down both sides of the back bone and remove it.  This is easiest accomplished with sturdy kitchen shears.  Then you can lay the chicken flat and with the heels of your hands, press down on the breasts to make the chicken flat.  When it is flat it cooks much more quickly and evenly.  If you preheat a foil covered brick on the grill, you can place this brick on top of the chicken and cook it from both sides at the same time.  Tuck the wing tips behind the breast.

I love the simple lemon juice marinade for the chicken.  Add a few herbs and it is, oh, so Italian.  Serve the chicken with a simple salad of garden greens in a buttermilk honey dressing.

Chicken Under a Brick

3 lemons, juiced

1 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh oregano, chopped
1 clove of garlic, minced

Whisk all together and marinade the chicken in this for 2 hours in the refrigerator.  Remove the chicken 1/2 hour before grilling so it warms up and cooks more evenly.

Grill chicken on medium barbecue.  Preheat a foil covered brick and place the brick on top of the chicken.  Garnish with grilled slices of lemons, if desired.

Homemade Ravioli in Walnut Sauce

Mushroom Ravioli in a Walnut Sauce 

 Serves 4

For the Walnut sauce

• 1/4 cup walnut butter
• Extra virgin olive oil
• 1/4 cup Parmesan cheese, grated
• Pepper
• ½ clove garlic

For the Pasta           from The Joy of Cooking

• 3 1/2 cups unbleached all purpose flour
• 1 teaspoon salt
• 5 large eggs or 7 egg whites
• 1 teaspoon extra virgin olive oil
• Water as needed

For the Ravioli filling

• 25 grams dried mixed wild mushrooms, reconstituted and chopped
• Extra virgin olive oil
• 1 garlic clove, finely chopped
• 1/2 cup soft goat cheese
• Small bunch flat leaf parsley, finely chopped
• Salt and pepper

1. Before making the walnut sauce, separate a small quantity of the walnuts for a garnish. Then put the remainder and the other ingredients in a blender, with plenty of oil and when blitzed, keep to one side.
2. Make the filling by frying the mushrooms in the oil and garlic, and then mixing with the goat cheese and parsley. Season to taste and leave to cool.
3. Make the pasta by mixing the flour and salt with the eggs. Add water and oil as needed. Work the dough until it becomes soft and elastic.  Let dough rest for 30 minutes before rolling.
4. Roll sheets of pasta with pasta maker or with a rolling pin.  Use a ravioli press, pasta cutter or a round biscuit cutter to make raviolis.
5. Place a teaspoon of filling on the pasta and press closed with your fingers; eggs or milk will not be needed. Boil in plenty of salted boiling water, and drain when just al dente.
6. To make the walnut sauce, saute the garlic in olive oil.  Add walnut butter to melt.  Add grated parmesan and coarsely ground black pepper.  Coat the ravioli lightly with the sauce.  If the sauce is too thick, loosen it up with a little of the pasta water.  Serve immediately with a few chopped walnuts.

Walnut Butter

1 cup walnuts, toasted

Puree the walnuts in a food processor for about 3 minutes.  No extra oil should be required.  It makes a firm butter.