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...in the house Cool

i ended up picking up the 9 piece set i referred to in bez's new cookware thread since its just me... one day when i have a more frequent need i'll pick up a french, errr... dutch, oven thats bigger than the 3.5qt that i have now.

10.25" frying pan
1.25 qt saucepan & lid
2.75 qt saucepan & lid
2 qt french oven & lid
3.5 qt french oven & lid

so that being said, what's your favorite, quick and easy (and not too unhealthy) recipe i can whip up the day after tomorrow (need to wash first before i use) to break in this new oven? i wanna have dinner with my parents & sister so there will be 4 of us, but i'll be cooking after work so anything that's 4-5 hours isn't going to cut it for this meal

any and all recipes and suggestions are kindly appreciated!

*edit - the pan is 10.25", not 9.5"
Last edited {1}
Original Post
quote:
Originally posted by grossie:
Kuma-

Did you pick it up at the Bloomindale's sale this weekend?

no, i had some reward points from my credit card that were expiring, i.e., i had to use them so got this set. i'll have to keep my eye out for more sales as i could still use a few other pieces to complete the set (larger saucer & frying pan)

quote:
Originally posted by Dom'n'Vin'sDad:
Do you have three hours, kumazam?

thatd be pushing it, i probably wouldn't be able to start prepping until 5:30 at the earliest, maybe 6:00... really looking for something that takes about 2 hours between prep & cook

thanks thirsty man & DD, i'll check out those recipes
Short of DoubleD's suggestion, and eating the osso buco the next day is never a problem in my book, if you have your basic tomato sauce ready, you can get lamb shanks, and even short ribs done in that two hour time frame. If you get up a little early and do your veggie prep before you go to work, you will be fine as well.

The recipes are at home and I can post them tomorrow if you would like.
quote:
Originally posted by DoubleD:
I would do osso bucco. If you want a short cut, Williams-Sonoma makes the braising liquid. So all you have to do is buy the veal shanks (my local Costco carries it) and brown them before adding the braising liquid.


You've done this? And it's okay? I have no experience but that doesn't sound very appealing.
quote:
Originally posted by aphilla:
quote:
Originally posted by DoubleD:
I would do osso bucco. If you want a short cut, Williams-Sonoma makes the braising liquid. So all you have to do is buy the veal shanks (my local Costco carries it) and brown them before adding the braising liquid.


You've done this? And it's okay?
No, I have not. Big Grin I have always made osso bucco from scratch. But I have used Williams-Sonoma jarred braising liquids before with other cuts of meat, and they have turned out pretty good actually. So if someone only had 30 minutes to run into a mall and buy a jar or two, then brown the meat before pouring the liquid over it, I say go for it! Although it is not difficult to create osso bucco, there is some time commitment in buying the ingredients and cutting up the veggies.
Veal Osso Bucco

In a heavy bottomed stockpot. I use the 5.5 le Creuset

3/4 nice sized veal shanks, tied around and salted, then floured, then browned in some olive oil, medium heat.
Remove.
Lower heat a bit and add 1/2 cup chopped carrots, 1/2 cup chopped celery and 1/2 cup chopped onions to pot. stir and brown lightly for 1 minute or two, pinch sea salt.
Add 1 cup white wine, 1/2 can tomato paste, 1 cup chicken stock (fresh is best), 1/2 cup water, 1/2 cup orange juice.
Put veal back in.
to this add a packet of herbs, I use about 5 leaves fresh sage & fresh rosemary sprig. couple turns of the fresh pepper mill, and a pinch of salt. 3 pieces of peeled lemon rind, and 2 fresh bay leaves.
bring to boil and lower heat to simmer. cover for two hours and revisit every half hour to stir around or rotate pot to move contents. Strain and retain sauce.
Salt to taste (dont over salt) and serve.

Serve with safron risotto milanese.
Place veal atop risotto, add sauce, then the gremolata below.
(prepare gremolata of some lemon zest, chopped garlic and chopped parsley to top when served).

Enjoy!
Last edited by mikep 2
quote:
Originally posted by DoubleD:
quote:
Originally posted by aphilla:
quote:
Originally posted by DoubleD:
I would do osso bucco. If you want a short cut, Williams-Sonoma makes the braising liquid. So all you have to do is buy the veal shanks (my local Costco carries it) and brown them before adding the braising liquid.


OK. I can sort of buy that concept. Yeah, I like osso bucco and have been thinking about it a lot lately.

You've done this? And it's okay?
No, I have not. Big Grin I have always made osso bucco from scratch. But I have used Williams-Sonoma jarred braising liquids before with other cuts of meat, and they have turned out pretty good actually. So if someone only had 30 minutes to run into a mall and buy a jar or two, then brown the meat before pouring the liquid over it, I say go for it! Although it is not difficult to create osso bucco, there is some time commitment in buying the ingredients and cutting up the veggies.

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