Culinary Discussion, We could call it our House of Earthly Delights... Options

[Thomas Kaira]

...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.

Veal Osso Bucco & Sauce Accompaniment

Yield: 4 Portions

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

[mALX]

Wanting to cook a fancy romantic dinner for a date but on a budget?

If you can't afford prime meat or there is no butcher shop near you - go to your grocery store and get Choice (nothing less !!!) Standing Rib Roast. The first two-four ribs is the section you want, one rib for each person eating (in case your date brings their parents you will want the extra two, lol).

season lightly - rub with salt and pepper only, or you may add the tiniest bit of garlic if you wish. 350 oven for no more than 1 hour for 2 ribs, no more than 1 hour 45 min for 4 ribs. - remove meat and let it rest. Turn up oven to 425-450 and put pan with drippings back into oven. Mix together equal parts flour/egg/milk - season as desired. When pan drippings are sizzling, either pour mixure in and let it spread or to be fancy dollop it (like you were making biscuits or something.

When it rises and is browned lightly - remove and serve with the meat. Serve with a good red wine. I like a good Cabernet Sauvignon with it.

Whatever green vegetable is your preference for color on the plates - I prefer something light like asparagus - NO starchy veggies like peas or corn with this meal !!




*****

When cooking with wine, use as quality a wine as you would serve a guest at the table.



*****

To add an extra "bite" to homemade peanut butter cookies, add just the tiniest pinch of instant coffee to the batter. - Tastes GREAT !! (and always use decent brand of peanut butter - always) If the recipe calls for granulated sugar - don't listen - use brown sugar to dark brown sugar.

*****

The secret to great Scottish Shortbread is to use confectionary sugar instead of granulated


***

Make your own maple syrup - better than Mrs. Butterworth or Log Cabin - Pure Maple flavoring (not imitation) to taste, real butter, dark brown sugar - bring to boil then thicken - AWESOME and it is HOT when you pour it on your husb's pancakes - he'll feel like you are spoiling him.

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Always buy real vanilla flavoring, (NEVER buy any of the imitation flavorings).



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If you are boiling ocean shellfish (lobster, crab, etc.) - never salt the water or they will come out over-salty too easily. Instead, put a tiny handful of carroway seeds in.



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When boiling ears of corn, don't salt the water. Instead put a tiny handful of sugar in it.


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Sprinkling the tiniest bit of sugar on your bacon when you fry it will make it fry up crispy and perfect.


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If your recipe calls for butter in your lard, make it homemade - never buy (Crisco or otherwise) "Buttery flavored" lard unless you just want to puke for some reason.


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The top crust of a pie should either be latticed evenly or if solid - get a fork and lightly prick patterns into it so it looks nice- flute the pie crust (not crimp it) for the best look - line the flute with tin foil to keep it from browning too much (remove tin foil before serving, of course, lol).


*****


Use a melon ball scoop rather than cutting cubes for any punch that requires cut melons - it is a lot of trouble and takes a lot longer, but the appearance can't be beat.



*

This post has been edited by mALX: Feb 28 2011, 06:19 AM