Showing posts with label Italian Dishes. Show all posts
Showing posts with label Italian Dishes. Show all posts

January 17, 2012

Osso Bucco In White Wine Sauce

Whenever I go to a restaurant that serves Osso Bucco on their menu, I pretty much look no further and order it.  I love Osso Bucco and it's such a treat to go somewhere where it is being served.  The last time I had Osso Bucco was a few months ago at Ceviche in Tampa.  Prior to that I had it at The Cellars Restaurant in Daytona Beach, FL in 2010.  And before that it was at Canoe Restaurant in Atlanta, GA on New Year's Eve 2006.

True, I can make it but veal shanks are so hard to find around here.  True, I can substitute beef or lamb shanks for the veal, but then it wouldn't be called Osso Bucco.  Anyhow, when I received this month's theme for HouseHold6 Cooking Club, I knew I would have to make this.  I knew that I would have to drive an hour to get my veal shanks, carry them back in an iced cooler and cook them that night.  I made the trip worthwhile by inviting some friends to join me on my trip to an Italian market in St. Petersburg, FL - it is the only place that I've seen Osso Bucco sold.  Of course it wasn't the only thing I got from there.  I pretty much came out of there not only with my veal shanks but also a couple of bottles of Valpolicella, 2 packs of Biscoff cookies, a dozen of their sooooooo good Short Bread Cookies, some cheeses, fresh cheese Tortellini, salami, pancetta and a nice lunch of fried grouper sandwich garnished with spicy mayo.  It was truly a worthwhile trip.

The theme for this month's HouseHold6 Cooking Club is:

Prepare a dish that you have never made before but always wanted to try. Tell us why you have taken quite some time to make this dish.

Typically Osso Bucco is prepared braised in tomatoes.   I did find a tomato-less recipe from Marcella Hazan's Essentials of Classic Italian Cooking.  It was such a simple preparation.  This is not a dish that can be made in a short period of time since the slow braising allows the meat to become fall off the bone tender.  The end product was  a delicious, filling and hearty dish, not to mention expensive that you really have to have an appreciation for it.  Honestly, cost and difficulty finding Veal Shanks nearby are the only reason why it's taken years to make this dish.  But, I've conquered it and I told my kids we'll have it again in 6 months.

Recipe Adapted from Marcella Hazan

Prep and Cook Time:  approximately 3 hours and 20 minutes
You will need:  large dutch oven

4  2-inch cut Veal Shanks (Osso Bucco)
1/4 cup Olive oil
2 tablespoons unsalted butter
fresh ground pepper
1/2 cup dry white wine (Chardonnay or Sauvignon Blanc)
warm water
2 tablespoons lemon peel
5 tablespoons chopped parsley

1.  Heat oil and butter in dutch oven over medium high heat.  Dust veal shanks with flour.  When foam from butter begins to subside, brown each side for 5-7 minutes.  Transfer to a serving platter then season all over with salt and pepper.

2.  Remove dutch oven from heat and slowly add 1/4 cup of wine.  Scrape any brown bits with a wooden spoon.  Return veal in pan to include any liquid on the plate.  Pour remaining wine on top.  Cover but leave a small opening.  Simmer on low for 2 1/2-3 hours.  While veal is simmering, check that there's enough liquid.  If not, add 1/3 cup of warm water at a time throughout the cooking process.  Liquid is low when you notice the bottom of the pan is almost dry.

3.  After 2 1/2 - 3 hours, transfer veal in a serving platter.    Increase the heat for the dutch oven to medium.  Slowly add in 1/4 cup water to loosen gravy.  Stir in lemon peel and parsley, cook for 2 minutes.  Remove from heat and pour on top of veal shanks.  Serve.

Enjoy this Saraplicious! Dish.

October 20, 2010


Print Recipe

Another chicken recipe?  This is the third chicken recipe in a row that I have posted.  Did I finally hit the chicken trifecta?

A couple of weeks ago I decided to do some re-organizing in my pantry.  I have about 40 cookbooks and they were taking up space in my small pantry that I have started to use a shelf in the garage to store some boxed and canned goods.  On top of that, the pantry was in complete disarray that sometimes I couldn't find stuff that I knew I had.  So it was time to do some "spring cleaning" so to speak.  Off I went to IKEA and got me a couple of 6 ft. tall bookshelves that found their home in what we consider our office.  I transplanted my cookbooks on my new bookshelves and as I was going through them trying to get them alphabetized, I came across my copy of Chef G Garvin's Turn Up The Heat cookbook.

I first heard of Chef Garvin while channel surfing on a lazy Sunday afternoon a few years ago while living in Atlanta.  I think it was on Turner South channel that I came across his show.  I can't remember now what he was making but it must have looked good because I remembered his name.  The next day I went in to work and mentioned to my co-worker that I was watching his show.  My co-worker told me, "You know he used to wash dishes at Vinings Inn."  For real?  She and I have been to the Vinings Inn numerous times for lunch and they had the best Grilled Pimiento Cheese sandwich.  To make the story short, I bought his book and have cooked some recipes from it.  The dishes that I have tried were very tasty.

This particular dish is inspired by his Chicken Marsala with Angel Hair and Button Mushrooms.  The sauce is to die for that I had to double up on my lactose pills dosage.  Don't worry it's not a heavy cream sauce like Alfredo.  I had to use white mushrooms but next time I will definitely use stronger tasting mushrooms such as portabella or crimini and double up.  Only because I love mushrooms!  The best part about this dish other than being delicious, it took me less than an hour to prepare and cook. This is the first time that this dish has made an appearance on our dinner table so without much further adieu, here's the recipe...

Prep & Cook Time: 55 minutes
Serves: 6-8
You will need: Large Skillet and Pasta Pot

1 lb angel hair or spaghetti pasta
4 boneless and skinless chicken breasts halved
1 cup flour
4 tbsp olive oil
1 shallot minced
3 garlic cloves peeled and minced
2 cups sliced mushrooms
4 tbsp unsalted butter
1 cup Marsala wine
1 cup heavy whipping cream

1.  Prepare and cook chicken . Thoroughly wash and dry chicken with paper towels .  Slice in half and cover with saran wrap then pound until it slightly flattens.  Repeat.  Season each side with salt and pepper then coat in flour.  Let tenders sit for 5 minutes before cooking.  Heat oil in skillet over medium high heat.  Cook each side until brown, 3-4 minutes.  Transfer to a plate then set aside.  Cook pasta per package direction.

2.  Cook sauce.  Add 3 tbsp butter, mushrooms, shallot and garlic.  Sauté until shallot is translucent.  Lower heat and return chicken (don't discard the plate yet) to skillet laying them of top of mushroom mixture.  Simmer for 4 minutes then turn chicken and simmer for another 4 minutes.  Transfer chicken only on to previously used plate.  Slowly add Marsala wine in the skillet and let it come to a boil.  Add remaining butter and slowly whisk in cream.  Add salt and pepper to taste.  Return chicken to skillet and let it simmer for 2 minutes.

3. Serve.  Serve with pasta.  Drizzle sauce on top of pasta and chicken.

Enjoy this SARAPLICIOUS! dish.

September 26, 2010


When it comes to drinking wine, I'm not a big fan of white wine except for Pinot Grigio and Moscato.  Unfortunately, my selection of white wine are not necessarily the best for cooking so whenever I cook with white wine, the rest sits in the fridge until I remember to toss them away.  Well, I'm trying not to have anything go to waste so I've been trying to use of up the Nobilo Sauvignon Blanc I recently bought for cooking.

I bought it to use for a recipe called Spaghetti with Shrimp Sauce.

So I pondered on what else I can use the wine for so it wouldn't go to waste and as I strolled the aisles at Publix to pick up my weekly grocery needs, I remembered how I enjoyed the mussels in Brussels.  I rushed to the seafood section and there they were, Mussels for $4.69/lb.  Not bad.  But, I'm the only one in the family who likes mussels so what else can I make?  Scallops!  I knew I had the rest of the ingredients I need at home so off I left Publix with my pound of mussels and sea scallops.

For the scallops, I made a creamy pasta sauce from shallots, fresh ground pepper, whipping cream, salt, butter and white wine.  I then broiled the scallops seasoned with salt, coriander and pepper then served them on top of pasta, drizzled with the sauce.  I apologize for not taking a picture.  My family was getting on my nerves because they were hungry so I just served them without taking a picture.

And what's up with the mussels?  Very easy...

1lb of live mussels, shell was brushed and rinsed
1 tbsp olive oil
1 medium shallot minced
2 garlic cloves minced
1 cup dry white wine
1/4 tsp salt
fresh parsley sprigs

Heat oil in a large sauce pan.  Add shallot and stir until translucent.  Add garlic and stir until fragrant.  Add mussels and stir for 1 minute.  Slowly add wine and salt.  Cover and let it simmer on low heat for 5-7 minutes, mussels start to open.  Sprinkle with parsley sprigs and serve.

Enjoy this SARAPLICIOUS! dish.

September 20, 2010


I belong to a Facebook group called Military Spouse Test Kitchen (MSTK).  The purpose of the group is to test a recipe every two weeks then offer feedback so that members can learn from each other and become better home cooks.  This is the most current recipe test. 

The recipe was adapted from a Williams-Sonoma's Italian Favorites.  There wasn't anything difficult with this recipe.  Ingredients were spaghetti noodles, EVOO, dry white wine, chopped onion, peeled and chopped roma tomatoes, shrimp, salt, pepper and parsley for garnishing.  I do have to warn you that this is not one of those saucy pasta recipes.  The "sauce" actually just provides a light coating on the pasta which leaves it light and simple.

Noodles were prepared per package instructions.  While noodles were cooking, heat EVOO  then add onion and stir until translucent.

Add shrimp and cook for a couple of minutes and slowly stir in white wine and let it simmer.  Once wine has reduced, add tomatoes and let it simmer some more.

Add cooked spaghetti and stir until well blended.


Now wasn't that easy?

April 13, 2010


Print Recipe

It's Spring Break and my (step)kids are gone for a few days visiting with their mother.  Since it's just the hubby and me, I figured I would make something he would like that the kids may not particularly care for. 

This recipe orinally appeared in Cook's Illustrated May/June 2010. The dish is actually a regional Italian classic dish called Chicken Canzanese.  This particular recipe calls for braising of chicken, particularly thigh meat, as it retains its moisture when cooked compared to breast meat.  Braising is a method of cooking where you cook "low" and "slow" using juices to allow moist and tender food.  This cooking method is not limited to meats only but certain Filipino dishes call for braising of vegetables - but that's a whole different blog :). 

Prep & Cook Time: 1 hr 45 mins
Serves: 2-4
You will need: oven safe skillet

4 chicken thighs with bone and skin (remove excess fat and skin)
1 oz prosciutto, sliced 1/4 inch squares
3 tsps olive oil
2 garlic cloves, sliced thinly
1/8 tsp pepper flakes
1/8 tsp dried rosemary
6 fresh basil leaves
1 bay leaf
1/2 c low sodium chicken broth
1 cup dry white wine (Sauvignon Blanc or Chardonnay)
1/8 tsp dried thyme
1 tbsp unsalted butter
1 tsp lemon juice
Black Pepper

Pat chicken dry and season with pepper.  Heat 1 tsp olive oil in oven safe skillet over medium heat.  Once oil is hot add prosciutto and stir frequently until they brown, 2 minutes.  Add garlic and cook until fragrant, 1 minute.  Transfer prosciutto and garlic in a small bowl and set aside but leave the oil in skillet.   Increase heat to medium-high, add remaining olive oil and heat until oil is almost smoking.  Adjust oven rack to lower middle portion and heat oven to 325 degrees.  Add chicken skin side down and cook for 7 minutes.  Turn chicken and brown other side for 5 minutes.  Transfer chicken to a plate.  Discard all but 1 tsp oil from skillet.  Add flour and stir for 1 minute.  Slowly add wine and broth and bring to simmer for 3 minutes.  Stir in basil, bay leaf, sage leaves, rosemary, red pepper flakes and prosciutto mixture.  Add cooked chicken skin side up and cook in oven for 1hr and 15 minutes.  (Check after 15 minutes if liquid is bubbling vigorously. If it is, lower heat to 300 degrees).

Once chicken is cooked, transfer chicken only to a serving platter and tent with foil.  Pick bay leaf and sage and discard.  Over high heat, simmer gravy for 4 minutes.  Remove from heat and add thyme, lemon juice and butter, stirring until butter is completely melted.  Pour sauce over and around chicken and serve.

Enjoy this SARAPLICIOUS! dish.
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