Osso Buco with Pine Nut Gremolata

Sometimes you just want to do something extra for dinner. Step out of the weeknight dinner mode and really make something special. A special occasion dinner will take a little longer and might cost a bit more, but it's definitely worth it when the time comes. And any dinner you make at home will be less expensive than a similar dinner at a restaurant and usually means more to whoever gets to enjoy the dinner with you. Birthdays, anniversaries, promotions, all are great reasons to take the time to make something you wouldn't normally cook. In my case, this dinner was a thank you to my parents for a great holiday trip to Mexico. I figure if they want to take me and Gavin down to Mexico for an awesome vacation, the least I can do is take the time to make a great dinner and pair it with some really nice wine. And since I not only made the dinner but also got to eat it, I definitely think I lucked out on the exchange. But nonetheless, I wanted to at least show a small token of my appreciation.

Thanks to some great advice from a coworker, I decided to make Osso Buco, a classic Italian comfort food that is often served around the holidays here in the states. The veal slowly cooks in a rich, savory sauce of tomatoes and stock, making it so tender it just falls of the bone. It's hearty and satisfying and perfect for a meal during the cold winter months. The simple gremolata served on top adds just the right amount of freshness and crunch to the dish. Serve it over pasta or brown rice and you've got a show-stopping dish. Combine the Osso Buco with a rich Amarone and you've got a serious feast on your hands. This lush, velvety red wine from Veneto, Italy pairs perfectly with the hearty dish and makes the meal itself worth celebrating.

Osso Buco (serves 6)

• 1 tbsp olive oil
• 1 whole veal shank, about 3.5-4 lbs
• 1 onion, diced, about 2 cups
• 3-4 carrots, peeled and sliced
• 3-4 celery stalks, sliced
• 4 cloves garlic, crushed and peeled
• 3 tbsp fresh thyme leaves, about 15-20 thyme sprigs, stems discarded
• 1 x 28 oz can plum tomatoes
• 1 cup dry white wine
• 4 cups veal or chicken stock 
• Salt and pepper

Preheat oven to 350°F.
Heat oil in a large, oven proof dutch oven over medium to medium-high heat.
Season veal shank liberally with salt and pepper (about 1.5-2 tsp salt, 1 tsp pepper).
Brown veal in hot oil for about 4 minutes per side.
Remove veal and set aside.
Turn heat down slightly and saute onion, carrots, celery and garlic till soft and slightly browned, about 10 minutes.
Add fresh thyme, tomatoes, wine and stock. Break up tomatoes with a spoon.
Return the veal shank to the pot. Make sure the liquid comes up about half way on the shank. If not, add more stock. Season with a pinch of salt and pepper.
Cover the dutch oven with a tight fitting lid, or aluminum foil, and place on the middle rack in the oven.
Cook the veal for about 2.5-3 hours or until meat pulls away easily with a fork.
Remove the lid from the pot and cook for another 30 minutes to allow the sauce to reduce.
To serve, either remove the bone and pull the meat apart into chunks, or place the entire shank onto a separate platter and slice meat, serving the sauce alongside. Pass gremolata as a garnish.

Pine Nut Gremolata

• 1/3 cup pine nuts 
• Zest from 1 lemon
• 1 bunch Italian parsley, stems removed and leaves chopped
• Salt and pepper

In a small, dry skillet, toast pine nuts until golden and fragrant, being careful not to burn them.
Combine chopped parsley, lemon zest and cooled pine nuts. Season with a pinch of salt and pepper.

For a printable recipe click here

Herb Crusted Steak with Wine and Mushroom Reduction

Some things are just meant to go together: peanut butter and jelly, Batman and Robin, Oreos and milk, Michael Jordan and Scotty Pippin. You get the idea. And near the top of this perfect pairing list, or possibly at the top depending on who you ask, is steak and red wine. The two are just meant to be consumed together. They are both delicious in their own right, don't get me wrong. But something magical happens when they are together. The steak draws out the earthy richness of the wine while the wine elevates the buttery, melt in your mouth quality of a good steak. Add a simple mushroom sauce to the steak and you have all sorts of umami going on in your mouth. There is something incredibly satisfying about flavors that are so connected to the Earth. No one wants their food to actually taste like dirt, of course, but hearty earthy flavors have some of the same soul-satisfying qualities as getting your hands dirty planting a garden or building something. Not that I do much of either of those things - although I will have a vegetable garden one of these days! - I can imagine what that would feel like. So for now, I'll get my soul satisfaction through delicious steak paired with the perfect glass of red wine.

However delicious steak and red wine may be, it's not the sort of thing I would want to eat every day. (Gavin might disagree but that's another story.) Part of its appeal, for me at least, is that steak is a special occasion sort of thing. I'm not talking about beef in general, or meat for that matter, but really good steak deserves special attention. This year for our Christmas Eve dinner, I made my family Filet Mignon with red wine and mushroom sauce paired with an excellent Bordeaux from the St. Emilion region. Chateau Rocher Corbin produces a delicious red wine full of rich flavors, blending Merlot and Cabernet Sauvignon grapes. The dark and earthy berry flavors went perfectly with the steaks, seasoned with fresh rosemary and thyme. Although this meal is definitely worthy of a special occasion, it isn't at all difficult to prepare. A few really good quality ingredients will do most of the work for you. And feel free to ask a friendly wine person (at Wine Authorities perhaps?) for suggestions on a perfect pairing for your steak meal.

Herb Crusted Steak with Wine and Mushroom Reduction (serves 4)

• 4 x 6 oz Filet Mignon (or your preferred cut of beef or size of steak)
• 1 tbsp olive oil
• 1 tsp salt 
• 1/2 tsp black pepper
• 2 tbsp fresh rosemary, finely diced
• 2 tbsp fresh thyme, finely diced
• 1/2 white onion, diced
• 12 oz sliced mushrooms (I prefer cremini but button also works)
• 1/2 cup dry red wine (something you would drink, but save the really good stuff for the meal)

Pat steaks dry and allow to come to room temperature before cooking; cold meat = tough meat.
Heat oil in a large pan or grill pan over medium to medium high heat.
Season steaks liberally with salt and pepper. Combine fresh herbs and divide among the four steaks. Press the herbs into the meat to stick.
Sear the first side of the steak for 3-4 minutes. Turn the heat down to medium, medium-low and cook for another 3-4 minutes.
Flip the steaks and continue cooking till desired doneness. For medium rare, the steak should be about 125-130F.
After you have flipped the steaks, add the onions to the pan to begin sauteing while the meat finishes cooking.
Remove the steaks when they are done and allow to rest while finishing the sauce.
Add the mushrooms to the pan and saute for 6-8 minutes to brown. Season with a pinch of salt and pepper.
Deglaze the pan with the red wine, scraping up any of the herbs left in the pan.
Simmer the sauce until the wine has reduced by half.
Serve the mushroom sauce alongside the steaks and pour yourself a glass of red wine.

For a printable recipe click here

Miso Steak and Salad

In Japanese cuisine, miso is used in all sorts of dishes and is considered a staple in most pantries. Here in the US, we usually associate miso with nothing more than the soup served before dinner at Japanese restaurants. However, miso--made from fermented soy beans--can be used to flavor a variety of dishes and adds a great earthy, slightly salty taste to other ingredients. It can be found in many supermarkets and at specialty stores such as Whole Foods. It looks like a thick hummus and usually comes in white, yellow and red varieties. The white miso, used in this recipe, is the most mild and least salty of the three. Yellow miso would also work as it is still quite mild. Based on a recipe from Bon Appetit, I made this miso dressing and used it as a steak marinade, a salad dressing, and a pasta dish (recipe to come). The dressing took on a slightly different taste in each application, giving the meal dimension while coming together nicely because of the taste of miso throughout. I served the steak sliced over the salad and the pasta on the side but each could be served as separate meals. The following recipe makes enough dressing for all three applications, so adjust accordingly. Or make all of the dressing and have extras for lunch salads.

Miso Steak and Salad

• 6 tbsp vegetable oil
• 6 tbsp rice vinegar
• 4 tbsp white miso
• 3 tbsp fresh ginger, peeled and minced
• Garlic salt
• Salt and pepper
• 1.5 pound flank steak
• 5 oz mixed baby greens
• 1 large cucumber, peeled, thinly sliced
• 1 large red bell pepper, thinly sliced
• 4 tbsp fresh cilantro, chopped
• 1 avocado, peeled, pitted and sliced

In a small bowl, combine vegetable oil, rice vinegar, white miso and ginger. Whisk to blend.
Season to taste with a pinch of garlic salt and black pepper.
Season both sides of the flank steak with salt and pepper.
Spread 1 tablespoon of dressing over each side of the steak (2 tbsp total).
Allow steak to marinate for at least 1 hour and up to 6.
Heat a grill pan or skillet over medium-high heat. Brush with vegetable oil or cooking spray. Grill steak, 3-4 minutes per side for medium rare.
Toss together mixed greens, cucumber, red pepper and cilantro. Dress with approximately 6 tablespoons of dressing, adding more or less to taste.
Reserve the remaining dressing for other salads or for Miso Soba Noodles.
Allow the steak to rest for 10 minutes before slicing thinly against the grain.
Serve a few slices of steak over the salad with a few slices of avocado.

For a printable recipe click here

A Farmers' Market Feast

I am absolutely thrilled that the weather is heating up and we are heading in to summer. The long days, weekends on the lake, and lots of grilling are just some of the many benefits of the summer months. Another huge plus is the abundance of produce available at the farmers' market. This past week the stands were overflowing with summer squash: zucchini, yellow squash, and pattypan squash in a variety of colors. I started my shopping trip with a big bag of these delicious squash and moved on to buy some hot Italian bison sausage and some beautiful shiitake mushrooms. Because we were heading to the lake on Sunday and staying over till late Monday, I wanted to cook all of my great finds that night. I knew the meatiness of the mushrooms would pair great with the spicy sweetness of the bison sausages, so I made a simple meat sauce to serve over pasta. The mushrooms were definitely the star of the dish so if you can find some fresh shiitakes, definitely go for it. If not, portobello mushrooms would also work really well. In addition, if you are not a huge fan of spicy food, zesty or sweet Italian sausage would be a great substitute. For the squash, I wanted to simply bring out their natural flavors and enjoy the unmatched taste of vegetables that are extremely fresh. The meal was delicious served together but either dish could be made separately, depending on what you have available. And if you get the chance, visit your local farmers' market to take advantage of the great variety and quality of produce available this time of year.

Sausage and Mushroom Pasta

• 1 tablespoon olive oil, divided
• 6-8 oz shiitake mushrooms
• 1/4 cup onion, small dice
• 1 clove garlic, minced
• 1 pound hot Italian bison sausage (pork, beef or turkey will also work)
• 1/2 cup dry white wine
• 1 15 oz can stewed tomatoes, roughly chopped
• Salt and pepper
• 1/2 pound pasta, cooked al dente
• 1/4 cup Parmesan cheese, grated

Heat 1/2 tablespoon in a large pan.
Slice mushrooms about 1/4 inch thick and saute till browned.
Remove mushrooms and set aside.
If the pan is dry, add the other 1/2 tbsp of olive oil.
Saute onions for a couple of minutes to soften.
Add garlic and cook another minute.
Remove sausages from casings and add to pan.
Break the sausages up and brown, stirring often.
When the sausages are almost completely browned, deglaze the pan with the white wine.
Stir in the stewed tomatoes, season with salt and pepper, and let simmer for 8-10 minutes to let the flavors combine.
Return the mushrooms to the pan for the last couple of minutes to reheat.
Spoon the sauce over the cooked pasta and sprinkle with Parmesan cheese.

For a printable recipe click here

Sauteed Summer Squash

• 1 tbsp olive oil
• 4-5 cloves of garlic
• 1 pound (or more) summer squash, any variety
• Salt and pepper

Heat the olive oil in a large saute pan.
Smash and peel the garlic, leaving it whole.
Add the garlic to the hot oil and cook till fragrant, 3-4 minutes.
Slice the squash into 1/2 - 3/4 inch pieces.
Add to the pan and saute until tender, 10-12 minutes.
Season with salt and pepper.

For a printable recipe click here

Bison Bolognese: A new take on a classic

On this morning's trip to the Durham Farmers' Market, I decided to get some more ground bison. It was such a hit in my bison chili, I wanted to give it another try in a different form. I also recently bought a pasta roller so I figured I'd put both to good use and make a meat sauce to serve over homemade pasta. Although the pasta was delicious, store bought pasta is still great and any variety will work well with this sauce. I made linguine but use whatever you have available--the sauce is the star in this dish. The bison is slightly sweeter than regular ground beef and much better for you. I used fire roasted tomatoes again since that's what I tend to keep on hand but any diced tomato would work. For the red wine, I used a Sangiovese from Italy, which is also great to drink with the meal. When cooking with wine, it's best to use a wine that you would actually want to drink since the flavor is concentrated during cooking. Since it's only 1/2 cup you don't need to feel bad about wasting and then you can drink the rest (with help if you like) to compliment the meal. Although I love the way bison works in this dish, feel free to use ground beef or turkey instead if bison isn't available.

Bison Bolognese

• 2 tbsp olive oil
• 1/2 onion, diced
  
• 1-2 celery stalks, diced
• 1-2 carrots, peeled and diced
• 1 clove garlic, minced
  
• 1 tsp red chili flakes
• 1 lb ground bison
• dash of ground nutmeg
• dash of ground paprika
• 1/2 cup red wine
  
• 2 15 oz cans diced tomatoes
• 1 tsp dried oregano
• salt and pepper

Heat olive oil in a large pan (preferably with straight sides) over medium heat.
Saute onions, celery, carrots and garlic seasoned with the red pepper flakes until they begin to soften and brown slightly, about 5 minutes.
Add bison, breaking up into small chunks.
Season with salt and pepper, nutmeg and paprika and brown the meat till no longer pink.
Pour in red wine scraping up any bits from the bottom of the pan and let cook for a few minutes.
Add the tomatoes and oregano.
Turn the heat to low and simmer for another 10 minutes.
Check the seasoning and add salt and pepper if needed.

Serve the sauce over the pasta of your choice and top with grated parmesan cheese. Enjoy!

For a printed recipe click here