Fall Comfort Food NYC Chef Style: Braised Osso Buco, Risotto, Salad

Check out how to make Italian comfort food in an hour, all done in the oven - 3 recipes.




*** Another version of Osso Buco served with sweet potato fries by @joefoodie at flickr


From Denny: Chef and cookbook author Ron Suhanosky paid a visit to The Early Show on CBS to show home cooks how to make the ultimate comfort food, Italian style, called Osso Buco. If you have never enjoyed this tasty dish now is the time to try your hand at making it at home! It's one of those dishes I will get when I dine out and the weather is really cold and wintry as it warms you right up. Make sure you don't eat for three days before because this is hearty filling food. :) This would be a great holiday meal this Thanksgiving, Christmas or New Year season.

Chef Suhanosky founded the Sfoglia restaurants in Manhattan and Nantucket. He is now off on his own adventures, leaving the restaurants in good hands. His passion? Bringing people together over great food.


Recipes Featured:

Braised Osso Buco with Fall Root Vegetables
Risotto All'Amarone with Prunes and Crushed Amaretti
Shredded Kale, Orange and Hazelnut Salad









Braised Osso Buco with Fall Root Vegetables

INGREDIENTS:

4 pieces Veal Osso Buco
1 large carrot, peeled and rough cut
1 stalk celery, cut into 2 inch pieces
1 Spanish onion, cut medium dice
4 parsnips, peeled and rough cut
1 large turnip, peeled and cut into 2 inch squares
2 tablespoons grape seed oil
1 sprig rosemary
1 cup red cooking wine
6 cups water
Salt and cracked black pepper to taste


METHOD:

Preheat oven to 400°F. In a heavy bottomed Dutch oven pan, place grape seed oil over medium heat. Season Osso Buco and sear all sides until golden brown. Add all cut vegetables into Dutch oven and deglaze pan with red wine. Add water and rosemary sprig. Bring to a boil on the stove, then cover with lid and put in the oven for one hour or until meat is falling off the bone. Season to taste and serve.







Risotto All'Amarone with Prunes and Crushed Amaretti

INGREDIENTS:

2 tablespoons grape seed oil
1 cup coarsely chopped onions
2 cups canaroli rice
1 cup Amarone wine
6 cups water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
1 cup quartered prunes
6 amaretti cookies, 3 double packages, crushed


METHOD:

Add the grape seed oil and chopped onions to a room temperature 3 quart sauce pan. Turn on the heat to medium and sauté stirring occasionally until the onion is translucent, about 3 - 4 minutes. It's important that the onion doesn't take on color.

Add the rice to the pan and stir into the onions. Let the rice "toast", or dry out - you'll see the kernels become opaque, 1 - 2 minutes. Agitate the pan to keep the rice from sticking to the bottom. Add 1/2 cup Amarone and let it evaporate. Begin to add the water 2 cups at a time. Keep stirring in order to release the starch.

Continue to shake the pan from time to time. Add the next 2 cups of water when a wooden spoon dragged through the rice reveals a pathway. Add the salt and pepper.

During the addition of the last two cups of water to the rice add 3 tablespoons butter and the 1/2 cup grated Parmesan, then begin to make the topping.

Add the prunes, remaining Amarone and butter to a small, room temperature skillet. Turn heat to medium-high and reduce the liquid to syrup, about 8 - 10 minutes.

To serve add the risotto to a warm, shallow bowl. Place the topping in the center and let it sink into the rice. Alternately make individual plates for each person to be served.




Shredded Kale, Orange and Hazelnut Salad

INGREDIENTS:

2 pounds Black Tuscan Kale
2 whole Oranges
1/2 cup Hazelnuts
2 tablespoons Parmesan Cheese
1 tablespoon Balsamic Vinegar
2 tablespoon Extra Virgin Olive Oil
Salt and Pepper to taste

METHOD:

Wash kale thoroughly to remove all dirt and grit and spin dry. Remove large stems and veins from all leaves. Roll up leaves and roughly chop or shred. Segment oranges and reserve the juice. Toast hazelnuts and chop. Combine kale, orange segments hazelnuts and parmesan cheese in a large bowl. Dress with olive oil, balsamic vinegar, and a little of the orange juice. Season with salt and pepper.


*** Check out Holiday Recipes From Dennys Food and Recipes


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