I'm trying to work up the courage to bake a Buche De Noel. Maybe I'll bring it to a Christmas party so I don't wind up eating it all by myself.
Wednesday, December 16, 2009
Look!
It's just like my favorite Printzregentstorte!
I'm trying to work up the courage to bake a Buche De Noel. Maybe I'll bring it to a Christmas party so I don't wind up eating it all by myself.
I'm trying to work up the courage to bake a Buche De Noel. Maybe I'll bring it to a Christmas party so I don't wind up eating it all by myself.
Wednesday, December 09, 2009
Bolognese 100% Better
What if you could make a bolognese sauce that would make an Italian mama weep? There's a secret and I'm going to tell you. But first, let's reminisce.
When I went traveling through northern Italy two summers ago, we got to stop in Bologna, Italy. Bologna, where people come for the fat. We had some divine eating there. However, the dish and meal we remember the best was a place where they served us Osso Bucco Bolognese.
We were already fans of the traditional Osso Bucco served Milanese style with its charming citrusy notes and rich marrow goodness. But the bolognese styled Osso Bucco blew us away and still remains one of our best meals of all time.
In any event. We mustered up the courage to try to replicate the Osso Bucco bolognese and after researching we proceeded as such:
Bolognese with Veal Shanks
Take two to three veal shanks (1.5 lbs to 2 lbs) and pat them so they're nice and dry. Then shake some flour over them to coat. Saute the suckers in a creuset over a medium high heat which you can put later in the oven. When they're nice and brown on all sides (3-5 minutes each side), remove, and make your regular bolognese recipe. Remember that using veal stock or fond will also greatly aid your chances of a great bolognese. Then, place the veal shanks and juices into the bolognese sauce. Bring the sauce to a boil, and then bake in the oven with the closed lid for 2-3 hours.
Enjoy! I have used the sauce with an "orzo" risotto with white wine and lemon butter, parsley and parmesan, and over macaroni for an oven baked gratin. All superbly delicious. 100% better bolognese, I promise!
When I went traveling through northern Italy two summers ago, we got to stop in Bologna, Italy. Bologna, where people come for the fat. We had some divine eating there. However, the dish and meal we remember the best was a place where they served us Osso Bucco Bolognese.
We were already fans of the traditional Osso Bucco served Milanese style with its charming citrusy notes and rich marrow goodness. But the bolognese styled Osso Bucco blew us away and still remains one of our best meals of all time.
In any event. We mustered up the courage to try to replicate the Osso Bucco bolognese and after researching we proceeded as such:
Bolognese with Veal Shanks
Take two to three veal shanks (1.5 lbs to 2 lbs) and pat them so they're nice and dry. Then shake some flour over them to coat. Saute the suckers in a creuset over a medium high heat which you can put later in the oven. When they're nice and brown on all sides (3-5 minutes each side), remove, and make your regular bolognese recipe. Remember that using veal stock or fond will also greatly aid your chances of a great bolognese. Then, place the veal shanks and juices into the bolognese sauce. Bring the sauce to a boil, and then bake in the oven with the closed lid for 2-3 hours.
Enjoy! I have used the sauce with an "orzo" risotto with white wine and lemon butter, parsley and parmesan, and over macaroni for an oven baked gratin. All superbly delicious. 100% better bolognese, I promise!
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