Monday, January 6, 2014

Braised Short Rib in Fennel Puree

I took this recipe from Thomas Keller and modified it to my liking.   It tasted as amazing as the picture shows. This is probably how I will make all of my braises going forward.  This recipe costs $30 ($10 for food and $20 for the wine) takes about 2 hours total time (only half of that is actually cooking) and feeds 2-3 people.

Red Wine Reduction
1 bottle good red wine, Cabernet perhaps
1 red onion, diced
1 cup peeled carrots, chopped
1 fennel bulb, green parts only, reserve frawns for garnish
1 leek, chopped
1 shallot, chopped
3 large garlic cloves, smashed
3 thyme sprigs
6-flat-leaf parsley sprigs
2 bay leaves
1/2 teaspoon black peppercorns

You will also need to reserve:
1 yellow onion, diced
1/2 cup carrot, chopped
1  leek, chopped white and light green parts only
2 garlic cloves, smashed
3 thyme sprigs
1 bay leave

Combine all the ingredient for the red wine reduction in a large Dutch oven or other heavy ovenproof pot that will hold the everything comfortably. Bring the liquid to a simmer over high heat and then reduce the heat to low to maintain the simmer for 45 to 50 minutes or until the the wine has reduced to a glaze consistency. Turnoff the heat.  Then add the reserved fresh onion, carrots, leeks, garlic, thyme and bay leaves to the wine reduction and toss together. 

Optional Step: Cut a piece of cheesecloth about 4 inches larger than the diameter of the pot. Moisten the cheesecloth and wring dry, place over the vegetables, and fold over the edges to form a “nest” for the meat. The cheesecloth will allow the liquid to flavor and cook the meat but prevent bits of vegetables and herbs from clinging to it. 

Short Rib Braise

6 pieces boneless short rib, about 1.5 lbs
Kosher salt and fresh ground black pepper
All-purpose flour
Canola oil
1 box organic vegetable or chicken stock

While that red wine reduction is cooking, trim the short ribs and season all sides generously with salt and pepper and coat in flour, patting off any excess. Heat some canola oil in a large sauté pan over high heat until it shimmers. Add the meat fat-side-down, reduce the heat, and brown the meat for 3 minutes on each side. Set aside on a rack.

Preheat the oven to 350°F.Put the short rib on the cheesecloth and add the stock; it should come just to the top of the meat. Cut a lid of aluminum or parchment paper and place it over the meat.

Transfer the pot to the oven and reduce the heat to 325°F  The  short ribs will braise for 1 1/2 or until very tender. To check, uncover the meat and press on it: the fibers should separate as you press down, but the meat shouldn't be falling apart., Transfer the meat to a heatproof container. Strain the braising liquid twice through a fine-mesh strainer into a bowl, then strain into a fat separator or deep bowl and allow the fat to rise to the top. Skim off the fat and strain the liquid over the sliced meat. 

Fennel Puree
1 organic fennel bulb, white part only, chopped 
1/2 white onion, chopped 
1 shallot chopped
4 tablespoons, extra virgin olive oil
1 tablespoon butter
1 tablespoon apple cider vinegar
salt and white pepper to taste

Once the meat is braising, place the fennel, onion and shallot in a medium pot of cool water. Start on medium high until boiling.  Let boil 8-10 minutes or until tender.  Place all the ingredients into a blender or food processor and blend until smooth.

Lay the short ribs into the fennel puree and garnish with the reserved fennel frawns.  Spoon some sauce over the meat and serve.  Buon Apetito!!

Sunday, December 22, 2013

Rose Snapper with Seabeans, Lollipop Kale, Cranberry Beans, Pink Lemon Butter Sauce

I was out Christmas shooping in NYC and stopped by Mario Batali's Italian shopping Mecca, Eataly. They literally have everything Italian and amazing meat, produce and fish sections.  I saw this reddish pink fish and inquired what it was.  I forget excatly what he said but the fishmonger told me it was a variation of snapper.  I decided to go with it and add some other exotic ingredients to come up with a little something different.

Rosatto Snapper with Exotic Vegetables

1 fliet - Rosatto snapper (or any snapper)
1 handfu1 - seabeans or sea asparagus
10 pods - cranberry beans
3 heads - lollipop kale (a small head of baby kale)
1 - pink lemon
2 - tablespoons butter
1 teaspoon - fresh marjoram

Blanch the seabeans and kale for about 2 minutes in boiling water then ice bath.  In the same pot cook the shelled cranberry beans for 20 minutes.  Sear the snapper skin side down in a large saute pan until the skin is crispy.  Place the whole pan in a 350 degree oven for 10 minutes.  For butter sauce just melt butter in a small pan, add a teaspoon of pink lemon juice and fresh marjoram and let cook for 3 to 4 minutes.  Spoon over the top.  Buon appetito!!

Jamon Iberico de Bellota & Aged Manchego on Baugette

This is the best ham and cheese one can make. Jamon Iberico de Bellota is the most expensive and tasty ham in the world.  Wild pigs that feed on acorns and roam the Spanish county side are cured for 36 month to create this intense and long lasting flavorful meat.  The classic Spanish Manchego cheese is aged for up to two years.  I bought a baguette from Balthazar bakery in NYC and gave it a light swipe of dijon mustard then added the ham and cheese.  Simple but incredible.

Tuesday, October 1, 2013

Bronzino on Watercress, Frisee, Golden Berries, Chestnuts and Kumato Tomato, Catuspear Vinaigrette

I finally got some free time and the urge to cook.  I went to the local market and found all these strange ingredients to put together but somehow it worked.  The balance of sweet and tart golden berries with earthy chestnuts, bitter greens and fresh tomatoes made for a great meal that takes only 30 minutes, costs $17 dollars and feeds 1-2 people.

Fall Salad
1/2 head Frisee
1/2 head watercress
8 golden berries, halved
8 Italian chestnuts, halved, cooked argo dolce style
1 Kumato tomato, cut into thirds
1/2 shallot, thin sliced

Cactus Pear Vinaigrette
1 catcus pear, peeled and strained for juice
2 teaspoons sherry vinegar
4 tablespoons apple cider vinegar
1 tablespoons dijon mustard
1 tablspoon fresh lemon juice
1 teaspoon honey
dash of salt, pepper and marjoram

This fish is easy to filet,  Run a sharp knife down the spine on one side of the dorsal fin.  Keep knife along the bone until filet comes off.  Remove the 5 or so small pin bones from the filet.  Season with salt and pepper. Saute on high in olive oil and butter skin side down until crispy and golden, then flip fish and turn off the heat.  Place the pan in a warm oven for 7 minutes.  Serve on top of salad.  Crushed up lentil snaps are the garnish.

I love cooking.. Buon apetito!

Thursday, August 29, 2013

Atlantic Cod, Lobster Sauce, Oriental Yams, Chanterelle Mushrooms, Garlic Scapes and Jerusalem Artichoke Puree

Food, wine and great company is all I need to be happy.  In this case we had a lot of all three. Thanks Michal, Harout, Caitlin, Padraic, Tara, Dre and Kristin for making it all happen.  These recipes feed 8 people and cost about $100.  Total cooking and prep time is about 2 hours.

Cod with Lobster Sauce
8 filets of black cod, about 3 lbs
1 shallot, fine dice
1/4 stick butter
1/2 cup vegetable stock
4 oz creme fraiche
1 lb white shrimp, 25ct peeled deveined and halved long way

Preheat the oven to 400. Season cod with salt, pepper and olive oil then lay them flat on a greased, foil-lined baking tray.  Roast for about 15 minutes.  Remove with a spatula and place in a large serving tray.  Top with cream sauce.

In a medium sauce pan start the butter, shallots and garlic on medium heat and let cook until the onions are just turning brown.  Add flour and mix well, keep stiring for 10 minutes or until the flour begins to just get lightly brown.  Add the cream and the vegetable stock and mix well.  Let this cook for about 15 minutes or until reduced by half.  Now add the shrimp and let cook for 10 more minutes.  Serve over top of fish.

Jerusalem Articoke Puree
1/2 lb sunchokes, peeled and large diced
1/2 vidallia onion, rough chop
4 teaspoons extra virgin olive oil
1 teaspoon cream fraiche (or cream cheese)
salt and pepper

Start sunchokes and shallot in a medium pot with cool water.  Bring to a boil and let cook 15 minutes more until the sunchokes are fork tender.  Remove from the heat and strain, reserving 4 teaspoons of the water. Puree in a blender with the reserved water, olive oil and cream fraiche, add salt and pepper to taste.

Yams, Chantrelles and Garlic Scapes

The yams and the mush rooms were cut in half an oven roasted at 400 degree.  The yams took about 40 minutes while the mushrooms only about 12 minutes.  The garlic scapes, which are the green tops of the garlic bulb, were blanched for 2 minutes and then sauteed in olive oil and butter for 2 minutes as well.

Organic Kale, Nectarine, Beet and Yellow Tomato Salad  

Pick thru the kale and remove all of the stems.  Cut roasted beets and nectarines in 8ths.  Halve yellow tomatoes and squeeze juice and seeds out over a fine strainer with a small bowl to catch the delicious tomato water.

Tomato Water Vinaigrette
2 oz tomato water
2 oz white balsamic vinegar
1 tablespoon chopped fresh marjoram
1 teaspoon dijon mustard
salt and pepper
4 oz extra virgin olive oil

Mix everything but the oil.  Then slowly add oil while whisking until mixture comes together.

What a great meal with some great people.  Till next time... Buon apetito!!

Saturday, August 10, 2013

Sausage Stuffed Mushrooms

I made this at Casey and Toinette's house and I need to thank Toinette for doing all the prep and the recipe. These delicious beauties are a great supplement to any meal or can be eaten as a meal unto themselves. They take 50 minutes from start to finish, feeds 4-6 people and costs about $10.

Sausage Stuffed Mushrooms

2 Hot Italian sausages, uncased and chopped
1 Mild Italian sausage, uncased and chopped
1 package large baby bella mini portabello mushrooms, stemmed and scooped
1/2 cup mushroom stems, chopped
1 bunch scallions, peeled and chopped
1/4 white onion, diced
5 cloves of garlic, chopped

2 tablespoon crushed macadamia nuts (walnuts or pignoli or no nuts are options)
1/2 cup panko bread crumbs
1/8 cup grated Parmesan cheese
5 oz creme fraiche
2 tablespoons of butter
1 handful fresh basil, chopped
4 tablespoon sherry wine vinegar

Start oven at 425.  Scoop mushrooms out with a teaspoon by holding the mushroom firmly cupped on all sides with your hand.  Once cleaned and scooped, start a large saute pan on medium heat, add olive oil and some butter.  Saute mushroom stems, onions, scallions, and garlic until softened, about 10 minutes.  Turn up heat to medium high add sausage to the pan.  Cook for about 5-7 minutes or until sausage is cooked. Remove from heat and fold in panko, nuts, creme fraische, basil and remaining butter plus salt and pepper.  Let stand 5 minutes.

Put mushroom caps in a large glass baking dish.  Sprinkle with sherry wine vinegar, salt and pepper.  Then scoop filing into the mushrooms.  Press it in and over stuff them a bit, top with a bit of bread crumbs and some extra virgin olive oil.  Place in oven for 25 to 30 minutes or until golden.  Remove and let stand 5 minutes. Buon apetito!

Saturday, July 6, 2013

Herbed Chilean Sea Bass, Haricovert, Morels, Orange Pepper - Guava Sauce

Fish and vegetables is the ideal diet.  It truly doesn't get better and healthier then that.  This meal costs about $30 takes 30 minutes or less and feeds two.

Herbed Patagonian Toothfish
2 6-8oz pieces Toothfish
1 handfill parsley, chopped
1 handfill tarragon, chopped
1 tablespoon butter
2 tablespoons olive oil
salt and white pepper

Preheat oven to 375.  Season fish with herbs, salt and white pepper. Sear on medium high heat in olive and butter on each side until golden.  Place the whole pan in oven for 5 minutes.

Orange - Guava Sauce
1 orange bell pepper, fine dice
1 shallot, fine dice
1/4 cup orangic guava mango juice
1 pat butter
Sautee pepper and onion in olive oil on medium low heat until very soft.  Add juice and let simmer 10 minutes.  Strain sauce and reduce until about 1/8 a cup.  Remove from heat and mix in the butter.

Crispy Morels
10 fresh morel mushrooms, halved
1 teaspoon olive oil
Coat morels in olive oil and roast for 15 minutes at 375 degrees. Season with salt and pepper.

French Beans
Blanch beans for 1 minute.  Sautee with olive oil for five minutes.  Season with salt and pepper.

Thursday, July 4, 2013

Grilled Swordfish Steaks and Summer Vegetables

Summer is all about the grill.  This Sunday cook out included some fresh cut swordfish steaks that are about as good as it gets for fish on the grill.  Just be careful not to over cook them as it becomes very dry if not a perfect medium.  I also threw in a scallop salad appetizer to keep the seafood theme rolling.  This whole meal costs about $80 and feeds 6 people, total prep and cook time was about and hour and a half.

Swordfish and Grilled Vegetables
I simply coated the swordfish and vegetables in a mix of olive oil, salt, pepper and fresh herbs including marjoram, parsley and tarragon.  Grill all veg and fish on high heat.  Let fish rest on the top rack for 5 minutes.

Scallop Salad
20 u14 sea scallops
1 head frisee lettuce
1 bag baby watercress
1 pint yellow tomatoes
1 jicama root, in batons
1 shallot, thin sliced
white balsamic vinaigrette

Toss all ingredients together.  Season scallops with salt, pepper and olive oil and sear on high heat for 5 minutes on each side.

I also threw in a vegetarian dish of grilled vegetables and portabello mushrooms for Michal.

Thanks to Danette, Harout, Michal, Linder, and Michelle for the company. Buon appetito!!

Saturday, June 15, 2013

BBQ Filet Mignon Burger with 10 Pepper Mix

How do you turn up the standard BBQ hotdogs and hamburgers.. Start by making lobster rolls on hotdog buns like the previous post.  Then, instead of hamburgers you make filet mignon burgers.  Thats right!  You cook a whole filet loin on the grill then slice thick cuts, top it with slow cooked peppers and provolone cheese, put it on a potato bun and then of course serve on paper plates.  Thanks to Harout and everyone else who joined, it was a great day. This takes 1.5 hours, costs $75 and feeds 20 people.

Slow Cooked 10 Pepper Mix
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 yellow bell pepper, sliced
1 cubanelle pepper, sliced
1 jalapeno pepper, sliced
1 Thai green chili, sliced
1 Anaheim red pepper, sliced
1 finger hot pepper, sliced
1 Pablano pepper, sliced
1 serano pepper, sliced
1 vidallia onion, sliced
4 tablespoons butter
3 tablespoons olive oil

Put all peppers in a hot skillet with olive oil and butter on medium heat.  Cook for 5 minutes then turn the heat down to medium low and let simmer 30 minutes or more.  Season with salt and pepper and serve on anything.

Chateau Briand
This French term is used to describe the entire filet mignon loin cooked whole.  I trimmed the fat and silverskin off of the loin and sliced off the tip and end piece leaving one large piece of meat about 2 feet long.  I seasoned this meat with salt, pepper, fresh marjoram and olive oil.  I seared it on all sides on a hot grill until it good great color, about 20 minutes total, then left it on the top rack of the grill for an additional 10 minutes.  I let it rest 15 minutes then sliced into the most beautifully cooked filet mignon ever.

Toss it on a bun and top it with the pepper mix and Provolone cheese.  Buon apetito!!

Wednesday, June 12, 2013

Lobster and Crab Roll

I put a little twist on this classic summer sandwich.  We had to kick off the summer with a BBQ and this was a great appetite starter.  I made 16 rolls and had plenty of left overs, so you can make the recipe for half the amount.  This recipe feeds 8-12 costs $60 and takes about 1.5 hours.

1 - 4 lb lobster, steamed and meat removed
1 - 1lb jumbo lump crab, picked thru for shells
8 ramps, thin sliced (shallots are a good substitute)
1.5 sticks premium butter
6oz creme fraiche
1 teaspoon fresh marjoram
salt and white pepper
16 split top hot dog buns

Start a medium saucepan on medium low heat.  Cook ramps for 10 minutes in 1 tablespoon of butter until softened.  Add remaining butter and creme fraiche until melted together.  Add marjoram, slat and pepper and then fold in chopped up lobster meat and lump crab.  Let simmer 10 minutes stir very gently and then turn off the heat.  Let stand 10 minutes.  Spoon meat into toasted rolls and serve with a lemon wedge.  Buon apetito!

Thursday, May 2, 2013

Breakfast Napolean

Good morning!! That's what this day turned into for sure.  I was going to make a pedestrian omelette when this idea came out of no where.  This cost about $8, takes 20 minutes and feeds one.

Breakfast Napolean

2 organic eggs, seperated
1/2 hass avocado
2 cups spinach, uncooked
1/4 white onion, small dice
1/2 red bell pepper, small dice
2 slices of maple glazed ham roast
2 slices aged Irish white cheddar
salt and pepper
1/2 stick butter

This whole dish was done using a single large ring mold that has been greased.  First cut the ham with the ring mold.  Then start two sautee pans on medium heat.  In one sautee onions and peppers with a little butter until soft.  In the other pan place the ring mold inside the pan and cook half of the egg whites.  Once the one side is firm turn the entire ring mold with a spatula to cook the other side.  Set aside.  Do this again for the rest of the egg whites, and then do it for the egg yolks.  Set aside.  Sautee the spinach with a little butter.  Now using the next size smaller ring mold, begin stacking the items to your liking.  If you do it right it will all stand up together perfectly.  This is one of the best breakfasts I have ever had.  Buon apetito!!

Sunday, April 28, 2013

Escarole and White Bean Soup

This soul enriching soup is an Italian classic that I customized by using some lamb loin chops as the meat and bones as the flavoring for the stock.  This easy to make comfort food takes about 1.5 hours total time, feeds 8 and costs about $20.

Lamb, Escarole and Cannelloni Bean Soup
3 lamb loin chops
1 lb cannelloni beans
6 cups of water
1 quart organic vegetable stock
1 cup carrots, large rounds
1 white onion, large dice
1/2 red bell pepper, large dice
3 cloves garlic, rough chop
A few sprigs of marjoram and thyme
1 large head of organic Escarole, sliced into ribbons
1 tablespoon Parmesan cheese

Soak the beans in warm water for and hour.  In a large pot cook the beans with the water and vegetable stock.  Bring the beans to a boil and then cover and simmer for 1 hour or until tender.

Remove the meat  from the bone of the lamb loin chops and dice, reserve the bones and large pieces of fat.  In a large skillet brown the bones and fat over medium heat until browned well.  Add fat pieces and bones to the beans.  Using the same large skillet, saute the carrots, onions, red peppers and garlic until lightly golden.  Add the vegetables to the beans and season with salt and pepper.  Let cook about 20 minutes to bring all of the flavors together.  Add the escarole to the soup and remove from the heat.  Let stand 10 minutes and then serve.  Top with inner escarole leaves and grated Parmesan cheese.  I also made some olive oil croutons to enjoy the soup even more.  Buon Apetito!

Saturday, April 20, 2013

Orange Roughy, Coconut Rice, Eggplant, Hot Pepper Sauce, Fresh Basil

I haven't cooked that much recently but I think with the spring coming I am going to do a lot more dishes focusing on food I get from the farmers markets around the NY area.  This Asian inspired dish was an amazing late night dinner experience.  This dish takes 45 minutes, costs about $25 and feeds 2.

Orange Roughy
12 oz of fresh Orange Roughy, trimed to 4 3oz pieces
4 scallions, rough chop
4 large batons of ginger
handful fresh basil

Preheat the oven to 350 degrees. Season with salt and white pepper and saute in olive oil on medium heat until golden on each side. Remove from heat and place the remaining items into the pan and place the fish on top of the bed of arromatics. Place the whole pan in the oven for 10 minutes.

Coconut Rice
1 Can organic coconut milk
2 cups water
12 oz white jasmin rice
2 scallions, fine chopped
4 large ginger batons
1 tablespoon kosher salt

Combine coconut milk, water and rice into a medium pot and bring to a boil over medium heat.  Once it boils add the remaining ingredients and cover.  Turn heat to low and let cook 15 minutes.  Remove from heat leaving covered and open when ready to serve.  Remove ginger pieces before serving.

Hot Pepper Sauce
1 thai finger hot pepper, thin sliced
1 red serrano pepper, thin sliced
1 green serano pepper, thin sliced
2 yellow mini sweet peppers, thin sliced
4 scallions, thin sliced
1 piece ginger, thin sliced batons
1 shallot, thin sliced
2 teaspoons ponzu sauce
2 teaspoons soy sauce
1/8 cup vegeatble stock
salt and cayenne pepper

Saute all vegetables in vegetable oil on medium high heat. Once cooked through add remaining ingredients and let cook 5 minutes.

Roasted Japanese Eggplant 
Slice eggplant into 1 inch rounds.  Saute in olive oil on medium heat until golden on each side.  Salt and place in 350 degree oven for 15 minutes

I blanched some fresh basil for 5 seconds and added it after plating the dish to bring in a crisp and fresh flavor.  Good food with great company, the perfect start to long night. Buon apetito!

Sunday, March 31, 2013

Mozzarella Panino

Mozzarella Panino is an appetizer I saw in the super market and I thought I could do the same but on a larger scale using higher quality ingredients.  The result was a tasty starter but it was a little too large to eat in a single bite.  Future attempts will be made but I will roll them thinner and smaller.  This costs about $30 feeds 10 and takes about 30 minutes or less.

Mozzarella Panino
1 lb thin sliced Prosciutto di Parma
1 lb fresh mozzarella
1 container fresh basil
2 tablespoons extra virgin olive oil
2 table spoons of Saba

Lay out proscuitto making sure there is some overlapping.  Slice mozzarella into a long thin strip by using a large kitchen knife and rolling the mozzarella along the knife. It takes a little practice but you will get the hang of it.  Add fresh basil and a little olive oil and roll the whole thing into a log.  Slice like bread across the roll and plate up for presentation.  Finish with a little Saba, an Italian condiment, or balsamic vinegar.  Buon Apetito!

Tuesday, February 19, 2013

Fried Egg Au Gratin

I dressed up some regular old fried eggs to make a more appealing breakfast.  This takes 10 minutes, costs $3 and feeds one.

Fried Egg with Manchego Cheese
2 organic eggs
1 organic leek, chopped
1 organic shallot, thin sliced
1 piece aged Manchego cheese, grated
1 tablespoon butter

In a medium sautee pan start butter with shallots and leeks.  Let cook for 5 minutes or until lightly golden.  Add two eggs to pan and let cook.  Place in broiler with a little cheese on top to cook tops of eggs.  Add more shaved cheese on top to finish. 

Great start to a great morning!  Buon Apetitio!!

Friday, February 8, 2013

Big Eye Tuna, White Asparagus, Vegetable Strings, Pomelo Beurre Blanc

Big Eye Tuna is a little more pink in color and more fishy in flavor then its more popular cousin Ahi Tuna.  Im trying to keep the carbs down so this dish fit the dietary and taste requirements I had for dinner this evening.  This dish takes 30 minutes, feeds 2 and costs about $35.

Paprika Dusted Big Eye Tuna
3 tablespoons Hungarian paprika
1 tablespoon pink sea salt
1 teaspoon white pepper
1 dash cayenne pepper
2 6oz pieces sushi grade Big Eye Tuna

Pat Tuna dry with a moist paper towel.  Coat in spice mix.  Sear both sides in a medium high skillet for about 3 minutes on each side.  Let rest, slice and serve

Vegetable Strings
1 zucchini
1 squash
1 leeks
1 shallot

Julienne all the vegetables on a Japanese Mandolin.   Sautee on medium high heat in a skillet with a little butter and oil.

Butter Poached White Asparagus
Blanch asparagus for 4-5 minutes and plunge in ice bath.  In a smalll saucepan heat up half a stick of butter on medium low and add in asparagus.  Let poach for 15 minutes.

Pomelo Beurre Blanc
1 cup white vinegar
1 shallot, fine dice
1/2 pomelo, juiced
1/8 cup coconut water
3 tablespoon butter

In a small sauce pan start shallots and vinegar on medium heat.  Reduce until about 2 tablespoons of liquid remain.  Strain shallots from vinegar and set aside.  In same small sauce pan reduce pomelo and coconut water to half and then add reduced vinegar.  Put on low heat and slowly whisk in the butter piece by piece.

Pomelos are in season right now and the citrus flavor was a nice compliment to the rich and buttery tuna.  Buon apetito!!

Thursday, February 7, 2013

Baby Kale, Heirloom Tomato, Spanish Clementine, Lamb Chops

Baby kale in a salad is great tasting and super healthy.  Add some baby lamb chops and a delicious vinaigrette and now you have a quick dinner that is good for you.  This takes 30 minutes, costs $25 and feeds two.

Baby Kale Salad
12 oz organic baby kale
2 heirloom tomatoes
1 Spanish clementine, peeled and sectioned
1/2 English cucumber, peeled and chopped

Spicy Vinaigrette
5 tablespoons white balsamic vinaegar
5 tablespoon rice white vinegar
1 tablespoon spicy pepper jelly
1 teaspoon Dijon mustard
1 teaspoon diced shallots
1/16 cup canola oil

Lamb Chops
3 baby Australian lamb chops, trimmed

Season with olive oil, salt, pepper, marjoram and oregano.  Pan sear and let rest.

Buon Apetito!

Wednesday, January 23, 2013

New Years Eve Dinner

Nothing kicks off a night of partying like a great meal with the friends.  This New Years Eve dinner was prepared at our ski house up in Hunter Mountain, NY so I didn't have all of my fancy cooking gear, but that never stopped me before.  Here goes Herb Crusted Pork Loin, Cod in a Shrimp Cream Sauce, TriColor Salad with Pears and Hazelnuts, Sweet Potato Roasted Pear Mash, Lemon Broccoli, Tomatoes and Mozzarella, Roasted Beets and an Apple Cider Gravy to bring it all together.  Thanks to Patti, Harout, Padraic, Julia, Jamie, Jackie, Bentley and Amanda for sharing this great night.  And this was only the beginning of an amazing evening!

Mustard and Herb Crusted Pork Loin with Roasted Winter Veggies
4 lbs Pork Loin
1/2 Jar Horesradish Mustard
3 oz Maple Syrup
1 bunch Fresh Marjoram
1 bunch fresh Rosemary
1 Bunch Fresh Thyme
2 red onions, rough chopped
1 white onion, rough chopped
1 head of garlic, peeled
1 bag of mixed mini sweet peppers

Preheat oven to 450.  Mix maple syrup and mustard in a bowl.  Coat the loin with the mixture and sprinkle with the fresh chopped herbs, salt and pepper.  Place veggies and more herbs in the bottom of a large roasting pan.  Place pork on roasting rack and insert into the roasting pan.  Place the whole thing in the oven and turn the heat down to 375.  Let roast for about 50 minutes or until it has an internal temperature of 140 degrees.  Let rest at least 15 minutes before slicing.

Apple Cider Gravy
4 cups apple cider
1/4 cup apple cider vinegar
4 cups vegetable broth
1 cup white wine
2 clove garlic
1/2 teaspoon fresh nutmeg
1/2 cup clarified pan dripppings from the pork roast

Put all ingredients except pan drippings into a medium sauce pan and let cook for about 30 minutes on medium low.  Once about 2 cups of liquid is remaining, add pork drippings.  Finish with a tablespoon of butter and serve over the pork loin.

Baked Cod with Shrimp Cream Sauce
5 filet of black cod, about 2.5 lbs
2 shallots, fine dice
4 cloves garlic, fine dice
1/4 stick butter
4 tablespoons of flour
1/2 cup vegetable stock
1 pint heavy cream
1 lb white shrimp, 25ct peeled deveined and halved long way

Preheat the oven to 400. Season cod with salt, pepper and olive oil then lay them flat on a greased, foil-lined baking tray.  Roast for about 15 minutes.  Remove with a spatula and place in a large serving tray.  Top with cream sauce.

In a medium sauce pan start the butter, shallots and garlic on medium heat and let cook until the onions are just turning brown.  Add flour and mix well, keep stiring for 10 minutes or until the flour begins to just get lightly brown.  Add the cream and the vegetable stock and mix well.  Let this cook for about 15 minutes or until reduced by half.  Now add the shrimp and let cook for 10 more minutes.  Serve over top of fish.

Sweet Potato and Roasted Pear Mash
4 medium sweet potatoes
1 barlet pear, halfed and destemmed
1/4 cup brown sugar
3 tablespoons of butter
3 tablespoons heavy cream
2 tablespoons salt
1 tablespoon pepper
1/2 tablespoon nutmeg

Wrap the potatoes with foil and roast in the oven at about 400 degrees for 40 minutes or until they are soft to the touch.  Roast the pear for about 20 minutes or until soft as well.  Peel the potatoes and the pear and whip it together with the other ingredients.  Make sure you mash everything together well and then whip it together with a whisk or large fork.

Tri-Color Salad with Pears and Hazelnut
1 head Raddicchio, sliced thin
1 large Belgian Endive, sliced thin
1 12oz container of baby arugula
3 oz hazelnuts, chopped and toasted
1/2 Bartlet pear, diced
White balsamic vinaigrette (1 part white balsamic, 1 part EVOO, 1 teaspoon mustard, salt&pepper)

I also tossed together a tomato and mozzarella salad, some fresh roasted beets, steamed broccoli and some sweet dinner rolls to round out the meal.

Thanks to everyone who helped.  2012 was a big year with many memorable events, however I think 2013 will be even better!

Buon Apetito!!!

Monday, December 17, 2012

Crab Crusted Norwegian Salmon, Braised Endive, Crispy Potatoes, Scallion Brown Butter

It has been a while since I made a post.  Probably because I haven't gone food shopping since Hurricane Sandy.  Now that I have finally found some time on a Sunday, I decided to make myself a nice, protein rich lunch.  This take 30 minutes, costs $18 and feeds one.

Crab Crusted Salmon
6oz piece Norwegian Salmon
3oz lump crab claw meat
5 scallions, fine chopped
1/2 stick butter
2 tablespoon panko bread crumbs
1 teaspoon dijon mustard

Add butter to a small sautee pan on medium and scallions.  Cook until the butter browns, the add the crab meat, bread crumbs and mustard.  Mix well.
Preheat oven to 350. Start a medium saute pan on medium heat.  Add 2 teaspoons of oil and sear salmon skin side down.  Place the pan in the oven, let cook for 7 minutes, then remove.
Top the salmon with the crab meat.  Use remaining brown butter to sauce the plate.

Crispy Potatoes and Braised Endive
1 small white potato, sliced into 1/4 rounds
1 small endive, halved
2 tablespoons butter
4 tablespoons of olive oil

Small medium pan on medium heat, add butter and oil.  Place potatoes in oil and let cook on each side for about 7 minutes or until golden.  Once potatoes are done add in endive, cut side down.  Let cook 5 minutes or until carmelized.

Plate it all up and garnish with the remaining scallion tops.  Buon Apetito!

Sunday, November 25, 2012

Surf & Turf, Purple Cauliflower, Baby Cabbage and Bearnaise Sauce

The meal was for the Christening of  my friends new apartment at the Jersey Shore along with a celebration of my friend Derek's successful surgery.  A little shopping at Wegmans and the whole thing came together quite nicely.  This takes 2 hours to prepare, costs $70 and feeds 5 people.

Surf and Turf
2 - 2.5lb lobsters, boiled and deshelled
5 - 4 oz Filet Mignons
1 stick salted butter

Boil the lobster for about 10 minutes and let cool.  Remove all of the meat from the lobster and split the tails in halves.  Place all the meat back into a small sauce pan and top with a stick of melted butter.  Cover and heat on low on the stovetop for five minutes right before serving.
Season and then pan sear the filet mignon for 3 minutes on each side on medium high heat.  Place in a baking dish and cook in a 400 degree oven for 8 more minutes.  Let rest 10 minutes before serving.

Purple Cauliflower and Baby Cabbage
In separate pots of boiling water blanch the cauliflower florets and the baby bok choy for about 3 minutes and then plunge them into separate ice baths.  Remove and let dry.  Place florets in a baking dish with some finely diced garlic and shallots, olive oil, salt and pepper.  Roast for 20 minutes at 400 degrees.
For the bok choy just place it on a baking tray and heat in the oven 5 minutes before you serve.

Bearnaise Sauce
1/2 small shallot finely diced
1/4 cup white vinegar
1 tablespoon finely chopped parsley (tarragon is traditional but I didnt have)
3 egg yolks
1 and 1/2 sticks of butter
1/2 teaspoon hot sauce
juice from half a lemon

In a small sauce pan start shallots and vinegar on low heat.  Let cook until most of the liquid is reduced and you have about 2 teaspoons of liquid.  Remove from the heat and add the fresh herbs.  Set aside until later.  In a second small sauce pan start the butter on low heat.  Once the butter is all melted a white foam will be on top.  Use a small spoon to remove all of the white milk solids from the top.  This is know as clarifying the butter.  Remove from the heat and set aside. Now the tricky part; Create a double boiler, a small sauce pan with lightly boiling water and a metal mixing bowl on top.  Add the egg yolks to the mixing bowl and whisk vigorously for about 3 minutes or until they double in side.  Now have someone else SLOWLY pour the warm clarified butter into the eggs while you continue to whisk.  Once the butter and eggs have come together add the remaining ingredients and whisk together.  Keep the sauce in a warm place but not too hot or it will break.  Use to top basically anything.

The food, wine and company were all amazing.  Congratulations to Harout on the new spot, its going to be a great year there.  Words can't say how impressed and proud I am of my buddy Derek who gave his kidney to his mother just one week before this event.  Life is amazing everybody so enjoy it while you can! Buon Apetito!

Sunday, October 21, 2012

Sauteed Chicken Breast, Rainbow Chard, Bacon Lardons

There is nothing complicated about making this healthy and tasty dish.  These feeds two, takes about 20 minutes and costs about $12.

Sauteed Chicken Breast
Start a large frying pan on medium high heat and add 2 tablespoons of vegetable oil.  Season breasts with salt and pepper then coat with flour.  Dust of the excess and place in the frying pan for about 5 minutes on each side.

Rainbow Chard with Bacon Lardons
1 piece extra thick cut bacon from the butcher
1 bunch rainbow swiss chard, chopped
1/4 white onion, chopped
2 cloves of garlic, chopped

Start a large frying pan on medium low heat.  Slice bacon into even chunks about the same width and length, these are called lardons. let cook about 3 minutes on each side or until the fat renders out and bacon is cooked through.  Add onions and garlic to the pan and let cook for 3-4 minutes.  Then add the chopped chard and let cook another 7-10 minutes.  Serve immediately.  Buon Apetito!!

Sunday, October 7, 2012

Mache' Salad with Bison Steak, Creamy Soy Ginger Dressing

This simple salad is turned up with a high protein, low fat bison steak.  Bison steaks are available in most grocery stores and are a great alternative to traditional beef steaks, just don't overcook them or they get tough.    This healthy dish takes about 20 minutes, feeds two and costs about $15

Creamy Soy Ginger Dressing
1 tablespoon fresh grated ginger
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
4 tablespoons mayonnaise
4 tablespoons heavy cream

Mache Salad
2 heads of Mache' lettuce
1/4 head of frizze
1/2 carton grape tomatoes
1/2 yellow bell pepper

Bison Steak
Season heavily with salt and pepper.  Preheat the oven to 375 degrees.  Start a medium pan on medium high heat and let it get very hot.  Add 1 teaspoon vegetable oil and then steak.  Let cook about 4 minutes on each side or until nicely browned.  Place the whole pan in the oven for about 10 minutes.  Let the steak rest for 10 minutes before slicing.

Buon Apetitto!!

Tuesday, October 2, 2012

Braised Turkey Thigh, Forbidden Rice, White Eggplant, Apple Gravy

I am constantly looking for new ways to add something different to the blog.  I try not using a specific vegetable or protein twice in the same way, and have been pretty successful so far.  But as we get past the 130 recipe mark the challenge increases.  Here are some turnkey thighs that my friend gave to me so that I could compose something new.  This recipe takes an hour, costs about $10 and feeds two.

Braised Turkey Thighs
2 large turkey thighs, skin on
1/2 onion, diced,
1 small tomato, diced
2 cloves of garlic, smashed
1/2 cup vegetable stock
1 cup apple cider

Start a large sautee pan over medium heat.  Once hot add season chicken thighs skin down and let cook about ten minutes or until very golden brown.  Turn thighs and add onions, tomato and garlic to the pan and let cook about five minutes. Add stock and cider and let cook five more minutes. Remove from the stove top and place in a 350 degree oven for twenty minutes. Remove thighs and then strain remaining sauce sauce.

Forbidden Rice
This is a special black rice from Indonesian that has a nutty flavor.  It takes about 35 minutes to cook and is delicious.

White Eggplant
This albino looking cousin to the standard eggplant has a slightly less bitter taste and a beautiful appearance   I sliced the eggplant and roasted it in the oven for about 25 minutes while the turkey thighs were braising. The white eggplant is a nice contrast to the black rice.

Buon Appetito!!

Monday, October 1, 2012

Tuna Tartar

Thanks to Harout for bringing me a 5 lb Grade A yellowfin tuna loin.  This great appetizer dish is the perfect way to start a tuna feast.  This recipe feeds 4 takes 15 minutes and costs about $10.

Tuna Tartar
10oz sushi grade tuna, diced
1/2 Haas Avocado, diced
1 tablespoon finely diced red bell pepper
1 scallion, thin sliced
1 tablespoon of finely diced white onion
1 tablespoon black sesame seeds
1 teaspoon vegetable oil
1/2 teaspoon siracha
1/2 teaspoon five spice powder

This recipe is great for the left over tuna belly pieces and cutoffs after portioning out your tuna steaks.  As soon as you dice up the tuna, coat it with the vegetable oil. This will keep it from oxidizing or turning grey.  Then just mix in together the other ingredients, avocado last and serve chilled.

Monday, September 10, 2012

Black Cod, Chinese Eggplant, Shitake, Soy Basil Sauce

The earthy flavors of Chinese vegetables go great with the meaty textured Cod. Quality fish is the key making this dish a success. The feeds two, costs $20 and takes about 1 hour.

Soy Basil Sauce
2 cup Kitchen Basics vegetable stock
2 tablespoons organic soy sauce
2 tablespoons ponzu
2 tablespoons chopped onion
1 tablespoons chopped ginger
1/4 piece fresh lemongrass
1 handful fresh basil

Start all ingredients except basil in a small sauce pan and let reduce over medium low heat until about 1/4 cup remains. Strain and reserve 1/8 cup for glazing veggies and meat.  Reduce remaining 1/8 cup to a few tablespoons and then add basil for a finishing sauce.

Roasted Chinese Eggplant and Shitake Mushrooms
Preheat the oven to 375. Slice medium eggplant in half.  Brush with marinade and roast in the oven for about 45 minutes.  After the eggplant has been in for 20 minutes, brush the mushrooms with the marinade and place in the oven for the remaining 25 minutes.

Black Cod
Start a large sautee pan on medium high with 2 tablespoons of vegetable oil.  Once very hot, add the two Cod filets slowly and let cook for about 4-5 minutes or until golden.  Flip fish and let cook 3 minutes.  Pour remaining marinade in to the pan,with some fresh lemongrass and then place the whole pan in the oven.  Let cook for 7 minutes and remove. Serve over eggplant and mushrooms, top with the finishing sauce.

Buon Apetito!

Saturday, August 18, 2012

Roasted Duck Wraps with Celery Root, Mustard Greens and Strawberry Sauce

This is another original from the freshricks laboratory.  This low carb, high protein and flavorful dish takes about 1 hour, feeds three and costs about $20.  Thanks Dre and Paula for coming over for dinner.

Roasted Duck Breast
Preheat oven to 325.  Get a large sautee pan hot over medium heat.  Season duck breast with salt and pepper and place skin side down.  Let the fat render out for about 10 minutes.  Reserve fat in  a seperate bowl.  Place the pan in the oven and let cook 15 minutes.  Remove at let duck sit at least ten minutes before slicing.

Celery Root, Msutard Greens Stems and Vidallia Onion Mix
1 celery root, fine dice
1/2 cup mustard green stems, cleaned and small cut
1/2 vidallia onion  fine dice
reserved duck fat

Blanch all ingredients in boiling water then plunge into an ice bath.  Let dry thoroughly.  Sautee in a medium pan on medium high in the duck fat until golden.

Strawberry Sauce
1 cup vegetable stock
1 tablespoon diced onion
2 teaspoons strawberry preserves
1 teaspoon chopped parsley

Reduce the veg stock and onions over medium heat until 1/8 cup of liquid remains.  Add strawberry preserves and let cook another 5 minutes.  Remove from heat and add parsley, salt and pepper.

Mustard Green Wraps
Blanch mustard green leaves in boiling water for 3-5 minutes and then plunge into ice water.  Let them hang dry.

Put all the ingredients out on the table and build your own wraps.  Buon Apetito!

Wednesday, July 18, 2012

Roasted Pork Loin, Camembert-Spinach Smashed Potatoes, Raspberry Cilantro Gravy

A pork loin is a great way to feed a lot of people good protein at a reasonable price.  This was a store bought pork loin that was pre-marinated with honey mustard.  This recipe takes 1 hour 15 minutes, feeds four and costs about $30 dollars.

Camembert-Spinach Smashed Yukon Gold Potatoes
6 medium organic yukon gold potatoes, large diced
1/2 organic vidallia onion, large diced
5 cloves of garlic, smashed
1 teaspoon sugar
8 oz fresh spinach
1 wheel of Camembert Cheese, rind removed
2 tablespoons butter
1/8 cup cream
salt and pepper

Start diced potatoes in cool water on high heat and bring to a boil, cook them until tender.  Drain and set aside. In a separate sautee pan start onions and garlic on medium low heat in olive oil.  Let cook for 15 minutes or so until they get very soft and lightly brown, keep the heat low and stir often so you don't burn them.  Now add the sugar and let cook for 5 minutes. Next add the spinach and cook for 3 minutes.  Combine this mixture to the cooked potatoes, cheese, butter, cream, salt and pepper in a large mixing bowl and smash all ingredients together.  Bomb!!

Raspberry Onion Cilantro Gravy
2 tablespoon olive oil
1/2 organic vidallia onion, sliced thin
2 cloves of garlic, chopped fine
4 cups Kitchen Basics vegetable stock
1/2 container fresh raspberries, smashed
1 handful fresh cilantro, chopped
1 teaspoon butter
salt and pepper

In a medium sauce pan start olive oil, onions and garlic and cook on medium until lightly golden.  Add stock and reduce to 1/2 cup of liquid.  Remove from heat and add raspberries, cilantro and butter, mix well and let sit for five minutes, season to taste.

Roasted Pork Loin
Preheat oven to 350 degrees.  Sear pork loin on all sides on a roasting pan till browned.  Put on a baking rack and cook in the oven about 30 minutes or until 155 degree internal temperature.  Remove from oven and let rest ten minutes covered with aluminum foil.  Slice and serve over mashed potatoes and top with gravy.  I added some broccoli for some freshy greens as well. Thanks to Harout, Dre and Paula for coming to dinner.  Buon Apetito!

Tuesday, June 26, 2012

Polenta Crusted Chicken, Tricolor Salad, Bartlett Pear, Toasted Hazlenuts

Chicken and salad is about as basic as it gets.  With a little more effort you make that ordinary dish amazing. This recipe feeds three, costs about $15 dollar and takes 30 minutes or less.

Polenta Crusted Chicken
1 cup fine ground polenta (cornmeal)
1 cup all purpose flour
2 eggs, beaten
thin sliced chicken breasts
salt and pepper
1/3 cup vegetable oil

In a large frying pan start the oil on medium heat and let heat for 10 minutes.  While heating the oil, mix the polenta and the flour.  Season the chicken with salt and pepper and dredge in bowl with beaten eggs, then coat the breast with the polenta mixture.  Push hard  for a good crust.  Dust off excess crust and fry in heated oil for about 5 minutes on each side or until golden.  Let sit on paper towel.

Tricolor Salad
1 head of Radicchio
1 head Belgian Endive
1 bunch of arugula
1 Bartlett pear, diced
1/4 cup of hazelnuts, chopped and toasted

Balsamic Vinaigrette
3 tablespoons real 25 yr old balsamic vinegar
2 tablespoons sherry vinegar
1/2 small shallot, diced
1 pinch marjoram
salt and pepper
5 tablespoons extra virgin olive oil

Mix the ingredients for the dressing in a large salad bowl.  Add Salad season with a little salt and pepper and toss with the vinaigrette.  Serve the Chicken Down and the salad on top.  The warm chicken and salad combo makes for a tasty and health dinner.  Thanks to Pad and Dre for coming thru to enjoy.  Buon Apetite!!

Wednesday, June 13, 2012

Stripped Bass, Sunchoke Puree, Purple Asparagus, Fava Beans, Pan Brown Butter

The earthy flavors of sunchokes, favas and asparagus match nicely with a buttery stripped bass filet.  The healthy and delicious meal costs $35, feeds four and takes about and hour.

Sunchoke Puree
1 lb sunchokes, peeled and large diced
1 shallot, rough chop
4 teaspoons extra virgin olive oil
1 teaspoon cream fraiche (or cream cheese)
salt and pepper

Start sunchokes and shallot in a medium pot with cool water.  Bring to a boil and let cook 15 minutesmor until the sunchokes are fork tender.  Remove from the heat and strain, reserving 4 teaspoons of the water. Puree in a blender with the reserved water, olive oil and cream fraiche, add salt and pepper to taste.

Purple Asparagus
Peel the bottom half of the stalks and trim to even length.  Blanch the asparagus (boil then cool in ice water) for 5 minutes.  Sautee with a little butter and olive, salt and pepper for a few minutes before serving.

Fresh Fava Beans
1 lb fresh fava beans, removed from pods
Blanch the beans for 5 minutes.  This makes it easy to remove the skin covering the bean.  Once the skin is removed sautee in a little butter and olive oil along with salt and pepper for 3-4 minutes before serving.

Pan Seared Stripped Bass with Pan Brown Butter
Sear the fish on medium high in a large sautee pan along with olive and a little butter, about 4 minutes on each side or until golden.  Once fish is cooked toss a few teaspoons of diced onion or shallot in the pan along with  2 tablespoons of butter.  Let cook on medium until the butter starts to brown slightly and shallot gets cooked, about five minutes.  Add a touch of sherry or red wine vinegar and mix well.  Spoon over the fish.

Thanks to my boys Pad, Casey and Dre who came through to eat and watch game 1 of the playoffs.  Buon Apetito!

Wednesday, May 16, 2012

Risotto Milanese with Veal Osso Bucco and Gremolata

This classic Northern Italian composition is the definition of comfort food.  This dish takes 2 hours, costs $30 and feeds 2 very well.

Risotto Milanese - 1 hour
1/2 organic white onion, diced
1/2 organic leek, diced
1/4 cup shallots, diced
4 tablespoons olive oil
2 tablespoons pancetta, diced (optional)
1 cup white wine, pinot grigio 
1 1/2 cups Arborio rise
4 cups chicken stock
4 cups water
1 teaspoon saffron
1/2 cup grated parmesan cheese
4 tablespoon of butter
salt and pepper

Combine water, stock and saffron threads in a medium saucepan and place on low heat. Start a seperate large high sided sauce pot or very large sautee pan on medium low heat (4 of 10) and add olive oil and butter. Then add the chopped onions, leeks and shallots and cook until the onion is translucent, about 7 minutes. Now add the 2 cups of Arborio rice. Stir the rice and vegetables until it begins to toast a bit and becomes translucent, about 4 minutes. Now add the wine and stir until most of the wine has cooked off. Now add three ladles of the warmed stock. Stir the rice well until all of the liquid is almost all absorbed. Then add three more ladles of stock and stir it in again until absorbed. Stir the pot every 3-4 minutes or so, don't walk away. Keep adding the three ladles of stock every time the liquid is almost absorbed. It should take about 35 to 40 minutes for the rice to stop absorbing the liquid rapidly and begin to get tender. About 5 to 6 times of adding the stock. Once the rice is tender but with a little bite left, turn off the heat on the risotto and add the butter and Parmesan cheeses and mix well.  Let stand and mix again gentle, serve immediately. 

Veal Osso Buco - 1.5 hours
2 tablespoons pancetta, finely chopped
2 oz vegetable oil
2 veal shanks
1/2 medium yellow onion, rough chop
1/2 medium red onion, rough chop
2 celery stalks, rough chop
1/2 leek, chopped
2 roma tomato, chopped
1/2 cup carrots, chopped
5 cloves of garlic, chopped
2 cups dry red wine
2 cups stock (veg, chicken or beef) I used chicken stock
2 sprigs fresh thyme, parsley and oregano (optional)
1 tablespoon of salt
1 tablespoon of pepper

Turn the oven on to 325. Start a large dutch oven (oven proof pot with lid) or enamel coated cast iron cooking vessel (ie. le crusset) on low heat. Add the pancetta and let that melt and render out the fat, about 10 minutes. Remove the cooked pancetta and reserve it for later. Salt and pepper the veal shanks and coat with a bit of flour. Add the veg oil to the pancetta fat and turn the heat to medium. Add the veal shanks and cook for about 4 minutes on each side or until they get a nice brown on them. Remove them from the pot and set aside. Turn the heat back to low and add the onions, scallions, tomato, garlic, carrots and reserved pancetta. Let that cook for about 10 minutes or until the vegetables have softened. Now turn the heat to medium and add the red wine. Let that cook for about 5 minutes. Now add the chicken stock. Cook this for about 10 more minutes. Now turn off the heat. Add the reserved veal shanks to the pot, the liquid should be about half way up the shanks. Top the shanks with the fresh herbs. Cover the pot and place the whole thing in the oven. This whole technique is called braising.  Let that cook in the oven for 1 hour. Remove and throw away the herbs. Remove the shanks from the pot and set aside. Puree the vegetables and liquid using a stick blender or traditional blender, then strain the liquid from the vegetables. Using a small knife or fork, take out the cooked marrow from the bones and add it to strained liquid. Reduce the sauce for 10 minutes or until desired consistency. Remove the meat from the bone and fat and add the shank pieces back into the sauce to heat up. Remove and serve. 

Gremolata - 20 minutes
1/2 bunch of parsley, stemmed and fine chopped
1 garlic clove, fine dice
1 lemon completely zested, no juice
1/4 cup extra virgin olive oil
Mix all the ingredients and let stand for at least 20 minutes up to 1 day.

Buon Apetito!