...but that would be naughty, now, wouldn't it?

This is a thread for any food-related discussion. Found a nice recipe? Please share it! Is there any particular cultural cuisine you wish to discuss? Perhaps you need some help with us pesky Yanks still not adopting the metric system?

I thought our forums were missing something in the way of real down-to-earth discussion and sharing of our culinary experiences. Sure, we see them a lot in Fan-fics, but we never really get to dig into them (bad pun intended) in the same way as actually discussing this world-within-our-world can. I am seeing more and more food segments in the fan-fics that I read, so I think the time has come for us to have an honest-to-goodness culinary discussion thread.

To kick things off, I would like to share a recipe of my own concoction... Veal Osso Bucco, a Northern Italian classic.




Ingredients
Veal Shank w/ marrow bone: 1lb
AP Flour: As Needed
Olive Oil: 2Tbsp
Butter, Clarified: 2Tbsp
Mirepoix, Standard Ratio: 1Lb
Garlic Clove: 2Ea
Red Wine: 1/2Cup
Tomatoes: 12oz
Veal Stock: 1qt
Lemon Zest: 1Tbsp
S&P: TT
Marjoram: 1tsp
*Gremolata: 1oz
-Gremolata
-Parsley: 3tsp
-Lemon Zest: 1tsp
-Garlic Clove: 1Ea

Mise en Place
-Clean, Sanitize workspace
-Gather utensils, pots, pans
-Gather ingredients
-Small Dice Mirepoix, Tomatoes
-Zest Lemons
-Mince Garlic
-Fine-Chop Parsley

Method
1. Preheat Oven 350*, add Oil, Butter to heated pot.
2. Season, brown Veal.
3. Remove Veal, add Mirepoix, Garlic, sweat.
4. Deglaze pot, Red Wine.
5. Add Tomatoes, Veal Stock, bring to simmer.
6. Return Beef to pot, add Lemon Zest, place in oven.
7. Braise, 3 to 4 hours, or until tender.
8. Remove Veal, degrease sauce
9. Reduce Sauce; thicken as needed, strain.
10. Rub Veal w/ Gremolata, return to sauce to reheat.
11. Finish w/ fresh Marjoram.
12. Garnish with Gremolata on the marrow bone.

Believe me, don't skip the marrow bone, it's really that important to this dish.

This post has been edited by Thomas Kaira: Feb 13 2011, 07:43 PM