HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label House Beautiful. Show all posts
Showing posts with label House Beautiful. Show all posts

Thursday, October 4, 2012

Tyler Florence's California Osso Buco with a Classic Gremolata



         When I started cooking Osso Buco, it was a sumptuous meal on a beer budget.  The Veal Shanks at the center of the dish were afterthoughts at the butcher’s counter.  It’s hard to imagine but I think they ran about $4.99 a lb. at most.  Andrew is fond of pointing out that I have no concept of how many years ago that was and that in 25 years almost everything is more expensive. But, like fresh tuna, which at one point was practically given away, the huge popularity of this Italian masterpiece has upped its price mightily.   Osso Buco means ‘bone with a hole in it’ and it’s gotten to be a very expensive bone.  But it’s a triumph of taste—the meat is tender to the bone, the sauce is filled with fresh vegetables stewed to perfection in red wine and tomatoes—even the marrow in the center of the bone is a guilty pleasure.   The recipe hails from Lombardy, the region that’s home to Milano, where it is classically served atop risotto.  Since risotto needs constant attention until the minute it is served, I use mashed potatoes instead.  Because I find Osso Buco is one of the greatest ideas for weeknight dinner parties.  We were entertaining my nephew, Michael and his wife, Valery who were here from Canada.   Leaving out the risotto meant I could spend all the time I wanted with them and then take all of about 5 minutes to mash the potatoes.   Like so many other braised dishes, this one too improves considerably when left a day or three in the fridge.  So it’s perfect to make over on a Sunday afternoon to serve later in the week.  I’ve published a recipe for Osso Buco before. So why is this one here?

Thursday, July 19, 2012

Crab Cakes with Buttermilk- Basil Dressing and Marinated Tomatoes and Corn adapted from Tyler Florence

  
         Crab Cakes are one of those dishes that are just about perfect just about anytime of year.  They’re a snap to make and you can have them cooked and kept warming in the warming drawer until you’re ready to serve your guests.   This wonderful recipe uses a lot of crab and not a lot of bread  which is key to a great crab cake.   This particular take caught our eye because it seemed like just the right thing to serve for one of our  lunches around the pool.   Its pedigree is very reassuring.  There’s not much that Tyler Florence doesn’t do perfectly and this is but one example. It’s from his late, lamented column in House Beautiful, “Tyler’s Kitchen”.  Tyler combines three summer favorites that are at their peak right now.  There’s fresh basil in the dressing.  And there are 3 varieties of tomatoes and sweet corn.   The corn is gorgeous cooked a way I’d never tried before and it was a revelation all by itself.