Even in Texas, it's getting a little nippy now. Eating chicken salad just isn't the same as it was when it was 100 degrees outside. I am looking for some cold weather food to make, besides chili and chicken soup. Any suggestions?
Bored-O's response: put it in a blender, blah, blah, blah
for the best, it takes a long time... but is not hard at all
but i hear you - this is the time of year we use the oven most... during the summer when its 100+, the kitchen/dining area just gets too hot with the oven on
I lightly flour and season them with salt and pepper, then brown them in a little olive oil. Remove them from the pot and add chopped onions, celery, garlic and carrots. Saute them until soft. Add about half of a small can of tomato paste and fresh thyme. Cook for several minutes, stirring constantly so the tomato paste doesn't burn. Add a half bottle of red wine. Reduce by half. Add 2 cups of beef stock. Cook for 4-5 minutes. Add lamb shanks back to pot. Place in 350 degree oven. Cook for about 2 hours, turning once halfway through.
It is very good and simple. The variable is the amount of liquid. The lamb shanks I cook are usually small. You need the liquid to come up at least half way on the shanks, but not covered. Adjust as necessary.
I may be your bi$ch, but I'm not your guinea pig. If the recipe comes from Big M, you don't need feedback from Chef Boyardee before going for it.
Trust me. You're Julia Child compared to her.
And I live one at that!
___________________________________________________ It's good to try them young too and then let them age - James Suckling Infanticide can be very satisfying - Robert Parker I drink mine young to avoid disappointments - James Laube
Posts: 5063 | Location: Atlanta, GA | Registered: Jun 03, 2004
my basic, easy Beef Stew recipe... you can have variations with the meat...
in a large 3" pan, brown w/ butter a substantial Rib Roast (i spoil myself with Rib Eye Roast when i can find it on sale)... you dont really want to cook the meat, more sear it to brown the outside... add salt & pepper to your taste
once the meat is browned, transfer to a large pot and fill with water about 2/3 full, maybe a tad less... cook on low heat for a good 4-5 hours with a lid on
about 2 hours into the meat cooking, add about 3-4 quartered white potatos (depending on size) and let cook untouched (the idea is to have the potato's melt into nothing, giving the broth texture)... again, add salt & pepper to liking...
after about 5 hours i chop the meat up into chuncks & begin adding whatever vegetables you'd like - i usually use baby carrots, a variety of onions, celery, larger mushrooms & this time, smaller whole (but cleaned) red potato's with the skin on...
add 2 medium to large size cans of beef stock & let cook again for 30 min+ to soften the vegetables and you're golden...
the idea is to let the meat simmer & season and melt by cooking low for a long time, it also lets it become the base of the broth
i also make turkey & chicken soups (using the carcasses) this way
Osso Buco 1 whole veal shank, 3 to 3 1/2 pounds Kosher salt and freshly ground black pepper 6 tablespoons extra-virgin olive oil 1 medium carrot, cut in 1/4-inch-thick coins 1 small Spanish onion, diced 1 celery stalk, cut in 1/4-inch slices Leaves from 1 bunch of fresh thyme, chopped 2 cups tomato sauce 2 cups chicken stock 2 cups dry white wine
Gremolata Leaves from 1 bunch of flat-leaf parsley 1/2 cup pine nuts, toasted at 400°F. for 2 minutes Zest of 1 lemon 1/4 cup freshly grated horseradish Kosher salt and freshly ground black pepper
1. Preheat oven to 375°F. 2. Season the shank all over with salt and pepper. In a heavy-bottomed, 6- to 8-quart casserole, heat the olive oil until smoking. Place the shank in the pan and brown all over for 12 to 15 minutes, turning with long-handled tongs to sear every surface. Remove the shank and set aside.
3. Reduce the heat to medium, add the carrot, onion, celery, and thyme, and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Return the shanks to the pan, making sure they are submerged at least halfway; if not, add more stock. Cover the pan with a tight-fitting lid of aluminum foil. Braise in the oven for 2 hours, then remove the cover and cook another 30 minutes, until the meat is nearly falling off the bone.
4. Just before the meat is done make the gremolata. In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and horseradish and mix well by hand. Sprinkle with a little salt and pepper and set aside.
5. Remove the casserole from the oven and let stand for 10 minutes before carving the shank and dividing among four warmed dinner plates, topped with the gremolata.
Notes I use my homemade red sauce... not store bought. Also, I prefer beef or veal stock over the chicken. Also, try to use an Italian dry white like Gavi.
Go HOKIES!!!
Posts: 4865 | Location: North Plainfield, NJ | Registered: Oct 24, 2001
no prob Hunter - again, super easy just takes a while... i usually make it on the weekends when im watching football
if you ever follow this recipe, one other thing i forgot to mention is adding a little water every now and then while its simmering based on your preference
Here is one of my favorite cold weather dishes, curried macaroni and cheese.
1 1/2 tablespoons cornstarch 1 1/2 teaspoons dry mustard 1 1/2 teaspoons curry powder 2 1/4 cups whole milk 3/4 stick butter 2 1/4 cups (packed) grated sharp cheddar cheese About 1/2 bag of Elbow macaroni, freshly cooked 2 1/2 cups fresh breadcrumbs made from 8 ounces trimmed sourdough bread
Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Combine cornstarch, 1 teaspoon dry mustard and 1 teaspoon curry powder in heavy large saucepan. Gradually whisk in milk. Add 2 tablespoons butter. Whisk over medium-high heat until sauce thickens and boils, about 1 minute. Remove from heat. Add cheese and whisk until smooth. Mix in macaroni. Season with salt and pepper. Transfer to prepared baking dish.
Melt remaining 4 tablespoons butter in heavy large skillet over medium-high heat. Mix in remaining 1/2 teaspoon dry mustard and 1/2 teaspoon curry powder. Add breadcrumbs and stir until crumbs are crisp and golden, about 8 minutes.
Sprinkle crumb mixture over macaroni and cheese. Bake until warmed through and bubbling at edges, about 30 minutes. Serve hot.
Posts: 1068 | Location: Chicago | Registered: Jun 22, 2005
Would you suggest a fuller body red, lighter or does it matter? Thanks,Mike
quote:
Originally posted by Big M: I lightly flour and season them with salt and pepper, then brown them in a little olive oil. Remove them from the pot and add chopped onions, celery, garlic and carrots. Saute them until soft. Add about half of a small can of tomato paste and fresh thyme. Cook for several minutes, stirring constantly so the tomato paste doesn't burn. Add a half bottle of red wine. Reduce by half. Add 2 cups of beef stock. Cook for 4-5 minutes. Add lamb shanks back to pot. Place in 350 degree oven. Cook for about 2 hours, turning once halfway through.
Lifes too short to drink bad wine!! crownliquors.net / msprinkle@crownliquors.net
If the recipe comes from Big M, you don't need feedback from Chef Boyardee before going for it. 
