Tips & Tricks: Guide to Flavoring with Spices

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Fine Cooking Fridays: Lamb Osso Bucco

Lamb Osso Bucco

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Recipe Adapted from Candy Wallace

Serving Size : 6

2 T. White Flour, All-Purpose
1 tsp. Salt
1/2 tsp. Black Pepper, Freshly Ground
3 Pounds Lamb Shanks, Trimmed of Fat, cut into 1 1/2 inch thick Pieces
1 T. Olive Oil
1 Onion, Chopped
2 Carrots, Chopped
1 Stalk Celery, Chopped
2 Cloves Garlic, Finely Chopped
1 1/2 Cups Tomato Sauce
1 1/2 Cups Dry White Wine or Vermouth
1 T. Fresh Basil or 1 tsp. Dried
1 1/2 T. Chopped Fresh Thyme or 1/2 T. Dried Thyme Leaves
1 Bay Leaf
1 T. Fresh Parsley, Chopped

NOTE: Ask the butcher to saw the shanks into 1 1/2-inch-thick pieces for you.

Prep Day – Preheat oven to 350 degrees F. In a shallow dish, combine flour, salt and pepper. Roll lamb pieces in the flour; shake off excess.

Heat 1/2 tablespoon of the oil in a Dutch oven or heavy oven-proof skillet over medium-high heat. In two batches, brown the lamb on all sides, about 8 to 10 minutes per batch, using the remaining 1/2 tablespoon oil for the second batch. Remove the lamb to a bowl and set aside. Reduce the heat to medium, add onions, carrots and celery to the pan and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cook until aromatic, about 30 seconds.

Stir in tomato sauce, wine or vermouth, basil, thyme and bay leaf. Add the reserved lamb and return to a simmer. Cover and bake for about 1 1/2 hours, or until the lamb is tender, turning the meat once after 45 minutes. Discard the bay leaf; taste and adjust seasonings.

Cool before freezing. Freeze.

Serving Day – Defrost, Overnight, In The Refrigerator, before heating and eating.

STOVETOP: Heat in a covered saucepan on the stovetop over a low to medium setting, remember to stir frequently to insure that heat is evenly distributed through the food.

MICROWAVE: Make sure all entrees are in microwave safe containers, or are placed, in appropriate servings, on microwave-safe plates. Heat in the microwave on high approximately 2 minutes. Stir and check heat to insure even distribution.

OVEN: Heat the entree, covered, in a 350 degree conventional oven for about 35 minutes to insure the entree will be evenly heated through.

Meal Planning Mondays: Recipes to Try for the Week of 4/29 – 5/5/13

Basic Marinades

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Adapted from The Rodale Whole Foods Cookbook

Serves 12

A typical marinade that nicely flavors and tenderizes beef, lamb, or pork starts with a simple vinaigrette dressing such as this. It may be varied according to taste and to the ingredients you have on hand in the kitchen.

This recipe makes 3/4 cup marinade, enough for 1 to 1 1/2 pounds of meat. Double or triple the recipe if needed for larger cuts of meat. Cider vinegar, red or white wine vinegar, and herb vinegar are equally good and impart subtle differences in flavor. If you use an herb vinegar, omit the herbs called for in the recipe.

1/2 cup olive oil
1/4 cup vinegar, lemon juice, or wine
2 cloves garlic, crushed
1 tablespoon chopped mixed fresh herbs or 2 teaspoons dried

Alternate Ingredients –

Barbecue-Style Marinade: Add 1 tablespoon sweet ingredient (tomato-based chili sauce, ketchup, or honey) and 1 tablespoon salty ingredient (Worcestershire sauce, soy sauce, or mustard). Use 1 teaspoon ground ginger and 1/8 to 1/4 teaspoon cayenne pepper instead of the herbs.

Spicy Marinade: Add 1 teaspoon chipotle chili powder to either the plain marinade or the barbecue version.

Prep Day: In a small bowl, combine the oil, vinegar, garlic, and herbs. Place the meat in a shallow nonmetal container or in a freezer bag. Pour the marinade over the meat. Freeze marinades.

Serve Day: Thaw. Grill.