Curried Veal Shanks- Another Osso Bucco

This is the time of year when it is cold outside, so making one pot wonders seems to have its appeal. Days are long, every night I have somewhere to be, so I just want to throw all the ingredients into a baking dish. I found veal shanks for a great price a while back and bought extra to store in the freezer. I just did not feel like making a traditional Osso Bucco, so I improvised.

Okay this is not a casserole, but it felt like one. Many recipes for Osso Bucco are long and complicated (in prep), but if you really dig this cut of meat (great for crock pot cooking).

Traditionally Italian Ossobuco alla milanese (Often spelled Osso Bucco- meaning shank) is dredged in flour; add a variety of vegetables, and tomato sauce is added and is similar to stew. Slow cooking allows the ingredients to meld, making a wonderful sauce. Then often it is served over pasta, or with risotto that has been cooked with saffron threads.

I have chosen to forgo the flour and make the seasoning and Farro, another Italian grain, the star of this dish. Farro replaces the flour; it helps thicken the sauce with juices of the meat and seasonings.

Farro was once the food of the Roman soldiers; it is a healthy and filling grain that kept the troops happy!

Curried Veal Shanks

6 tablespoons Dijon mustard
1 tablespoon coriander powder
1 tablespoon ginger powder
1 tablespoon madras curry powder
1 tablespoon fresh thyme
Salt/Pepper to taste
1 sliced red onion
4 veal shoulder chops, or 2 large shanks (as I have chosen)
1 cup uncooked Farro
2 1/2 cups beef stock; adjust as needed

Lightly season the veal with salt. Slather mustard all over the veal. Dust with coarsely ground black pepper. Cover and refrigerate 4 to 6 hours.

Preheat the oven to 350 degrees

Put the veal in a baking pan. Cover with Farro, onions, rest of seasonings, and stock. Cover with foil. Bake about 1 hour and 15 minutes (time varies depending on heat source); slowly until meat is tender, and Farro is cooked. Remove meat from bone ( pull into pieces). Remove marrow from bone center and stir into sauce, or serve bones on plate and eat with dish.

I sauteed spinach and served as base for my Veal Shanks- Osso Bucco/Farro mixture. Serve.

The one problem that bothered me with cooking this all in one pot is that I could not puree the sauce, because it would have involved messing with the Farro texture. The sauce looks grainy, but it was a wonderful flavored dish otherwise. I have been wanting to incorporate mustard into more dishes, and this one is a keeper.

Creme Fraiche Crusted Chicken & Artichoke Ravioli

Being hungry on the home front, and  hubby returning from his long out of town work trip (he hates having to eat out so much) is reason enough to go for something comforting for the nights meal. Having chicken, spinach, artichoke ravioli from Trader Joe's, and home made Crème fraiche sounded like a good meal combination. Busy with my own work and classes, and open mic I decided a one pot meal was in order.

I have been spending the same price on thin cut chicken breast fillets lately, and really like the idea of better portion control in them as well (You get six pieces as opposed to three thicker 5 oz breast). This allows for lunches as well.

Just spread a package of frozen spinach into a 9 X 13 baking dish; mixed in 4 ounces of Asiago cheese, pignoli nuts, garlic powder, Italian seasonings, salt/pepper, and 1/2 cup of chicken broth; mix well. Taking the chicken breast and spread Crème fraiche over the tops of each piece, and place on top of spinach mixture.

In a separate bowl I mix garlic powder, paprika, salt/pepper to taste, 1/3 cup bread crumbs, and 1/4 cup Asiago cheese. Sprinkle this mixture over the tops of the chicken and any extra over spinach edges showing.

Bake in Pre-heated 350 degree oven, and bake for 40 minutes uncovered.

Side dish- pouring a 1/2 cup of chicken broth in a large pan on medium heat, you will also add in 1/4 cup of tomato sauce. Once sauce begins to bubble, turn off heat and add ravioli, cover and let warm. Serve with spinach and chicken dish.

The creme fraiche gave the chicken and spinach a nice savory flavor. The pignoli nuts and bread crumbs gave everything a satisfying crunch. I was glad I ran into Trader Joe's on my way back into town, because it made my busy week so much easier. Hubby was happy to return to a home cooked meal, even if I cook it all in one pan and had a little help from Joe!

Abundance; Its In The Sauce

My original post for today was going to be on the value of the fresh fish market, but after visiting Greg @ Sippitysup and seeing his post on a cocktail that includes basil, well, I changed my mind. His post reminded me that a month ago hubby had purchased a few pounds of cherries. I took the opportunity to use them in a variety of dishes over a course of the week. We ate our fair share on their own, but I do believe in trying to conquer the inevitable waste factor. There was a dish I had made that made it to the cutting room floor, but it sat on the shelf until now.

I took about two cups of cherries, some remaining heirloom tomatoes, plum tomatoes, onions, lemon, garlic, herbs, pistachios, homemade Greek oregano lamb meatballs, and placed them all together in my Tagine (slow cook for an hour; then high for the last thirty), or a baking dish if you like to make not the prettiest dish, but a darn good saucy one! The flavor was rich from the melding of all the flavors into the yummiest mouthful I could ever ask for. Just cook up some couscous, and in this case I dog boned some brown rice. Spoon a ladle over, and you got a nice comforting meal.



















I mentioned to Greg that while at the market a woman next to me was complaining that when she needed cilantro in a dish, she only needed about two or three handfuls; once its was no longer needed, the cilantro was mush within a few days. We can all relate to this. I asked how she was containing the cilantro in her cooler. She responded that she had just kept it in the plastic bag, and on one of the shelves. I suggested that she simply wrap a moist paper towel around the bunch (no plastic bag for airflow), and store it in her bottom high humidity storage drawer. I even simply leave it in a glass jar on the counter in cool water, and it keeps just fine for up to three days.

Our family is not going to notice if we build meals around ingredients; unless it is the main course, or over kill on quantity. This is how I learned to cook, even in my personal chef business- I use tomato, onion, and garlic on a regular basis, so why not throw in a little cilantro into the pot. Side course, main course, and even dessert can each conceal the reuse of something as simple as cilantro; unless you simply do not like the taste.

Organizing the weekly meal plan is really not that hard. I always approach the market each week with an idea of what it is I want to produce for my family, and clients. Unfortunately in our society today we are busy, have access to ready made foods, and have a tendency to eat according to our sudden cravings. Stick to your guns, and try at least once a month to use a few recipes that require the same ingredients, and see if you can reduce the waste factor.






















Keep an eye out on Greg. I do. He presents a weekly post of 'Tomatomania', and is going to be posting a week's worth of recipes that will use 'Basil'. I and others are looking forward to some new ideas for my own usage of this beautiful green plant. Abundance can work in our favor!