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Showing posts with label comfort food recipes. Show all posts
Showing posts with label comfort food recipes. Show all posts

04 November 2010

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.


Pork Osso Buco

*** 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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14 February 2010

Popular Posts 2010 at Comfort Food From Louisiana and Thank You!



New Orleans French Quarter Photo by Lyndi&Jason @ flickr

From Denny: Thank you for all your support this year and what a year it has been! The New Orleans Saints, as the underdogs against a great team in the Indianapolis Colts, unexpectedly won their first Super Bowl.

What a boost to the morale of all of Louisiana and most especially New Orleans. While the whole country has been dealing with the adverse effects of the past year's "recession," this area of the Gulf Coast has been dealing with this issue since August of 2005. A Super Bowl win did a lot to lift everyone's spirits around here. Thank You New Orleans Saints!

It's amazing how many posts you enjoyed this year and last. I'm committed to staying on top of the trend to post your favorites as it happens rather than wait until the end of the year to compile what is developing into an exhaustive list. :)




June


Posts Roundup at Dennys 14 Blogs - 13 June 2010

8 Funny Posts to Enjoy

New Orleans Food: G.Gs Stuffed Crab

Posts Roundup at Dennys 14 Blogs - 5 June 2010




May


Posts Roundup at Dennys Blogs - 30 May 2010

From CBS: Make Ahead Memorial Day Dishes

Funny Posts to Get U Thru Your Work Week - 26 May 2010

Seafood Recipes: Crawfish Casserole, Crawfish Corn Bread, Crawfish Tortellini

Check Out 2 Funny Posts 2 Get U Thru the Work Week

Easy Recipes: 4 Versions of Crawfish Pie

Sweet Breakfasts: Caramel Pecan Buns, Sweet Blueberry Drop Biscuits, Pineapple Upside-Down Cake

Tradtional Sandwiches Updated: California Tuna Melt, Egg Salad

Chocolate Wonders: Kentucky Derby Pie, Make-ahead Chocolate Soufflé

Easy Moist Chocolate Mayo Cake From Bon Appetit




April


Those Funny Mothers Day Quotes and Trivia

Whats Happening in America This Week - Political Cartoons 24 Apr 2010

Outrageous Tea Party Tax Signs and the Perverted Fools That Carry Them

Kid Friendly Recipes: Chocolate Quesadillas, Very Best Fudge

5 Easy Recipes 4 Chicken and Sausage Gumbo

Whats Happening in America This Week - Political Cartoons 24 Apr 2010

2 Crowd Pleasing Easy Casseroles: Mexican Lasagna, Turkey Tetrazzini

Kid Friendly Recipes: Chocolate Quesadillas, Very Best Fudge

Cooking 4 Men, Teaching Men to Cook 2

Awesome Cajun Barbecued Shrimp — New Orleans Style

Yummy Homemade Coconut Cream Pie

How to Survive Allergy and Pollen Season

Play Fun With Your Food: Mini Frittata Crostinis, Mini Wonton Quiches




March


Awesome Sauces 4 Louisiana Seafood

51 Funny Political Cartoons - Sex Scandals, Rove, Obama, Health Care, Tea Party - 27 Mar 2010

Kid Chefs Offer Tasty Recipes 4 Sandwiches Adults Will Like

Spring Food: Chef Kellers Marinated Skirt Steak, Ice Cream Sandwiches

Louisiana Crawfish Etouffee From Lafittes Landing

Warm Gooey Cheese Fondue 4 Cold Nights

Chef Mario Batalis Easy 3 Pork Saltimbocca Recipes

4 Star Food on a Budget: Pecan Chicken, Salad, Orzo, Sweet Cheese Tarts

Recipe: Low-Fat Lemon Bundt Cake

Cajun Comfort Food Chases Away Winter Cold, 3 Recipes

3 Oyster Recipes: Awesome Louisiana Food From National Food Conference

Martha Stewarts 4 Fast Spring Recipes

48 Post Roundup: Dennys Blogs 7 Mar 2010

Enjoy Louisiana Culture: Love Those Eggplant Recipes

Cold Weather: Real Deal Hearty Beef Stroganoff, Beef Ribs, Pineapple Cake

Chef Jamie Oliver Discovers American Kids Dont Know Veggies

Funny Groundhog Phils Says 2 More Weeks of Winter





February


New Orleans Recipes: Crawfish Etouffee, Chicken and Sausage Gumbo, Jambalaya, Sazerac Cocktail

Stop That Cold in Its Tracks: Illness Fighting Foods

Valentines Day, Mardi Gras: 7 Yummy Snack Recipes

Who Dat Super Bowl Champs: 5 Rocking New Orleans Saints Songs

Easy Party For a Crowd: Marti Gras King Cake, Kicked Up Red Beans

97 Posts Roundup From All Dennys Blogs

Popular Posts 2009 at Comfort Food From Louisiana, Thank YOU!

6 Super Bowl Junk Food Recipes

9 Easy Marti Gras and Super Bowl Eats

Chef Sandra Lees Quick Baby Back Ribs

Super Bowl Food: Jumbo Shrimp and Gouda Grits





January

5 Tasty and Weird Bacon Recipes

Newest Fish Trend: Silverfin Asian Carp, 2 Recipes

New Orleans Saints Celebration Menu: Jambalaya and Crawfish Gold

Secrets to the Tastiest Tailgating Party

Paula Deens Shrimp Gumbo Casserole

Cajun Comfort Food Chases Away Winter Cold, 3 Recipes

Easy Winter Comfort Food: Beef Burgundy

5 Recipes: Lemon Chicken, Portobello Fries and Sides

8 Easy Yummy New Years Recipes to Warm Your Guests

Holiday Food Gifts to Give: Chicken Chili, Fudge, Easy Cake and Bread


*** THANKS for visiting and for your support this year, come back often, feel welcome to drop a comment or two, a big shout out to awesome current subscribers - and if you are new to this blog, please subscribe in a reader or by email!








01 December 2009

Winter Comfort Food from Chef Tyler Florence


From Denny: OK, I'm salivating if only a little... just finished watching this episode of Tyler's Ultimate for winter comfort food. Tyler's food is easy to do, simple and full of fresh flavors. He also has a knack for knowing what regular people want to enjoy on their plate!







This is a wonderful traditional recipe made with both pork and beef. The milk proteins help to break down and tenderize the meat.

Tagliatelle Bolognese

Yield: 4 to 6 servings

Ingredients:

2 ounces dried porcini mushrooms, wiped of grit
1/4 pound pancetta or slab bacon, finely chopped
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
2 tablespoons extra-virgin olive oil, plus more for drizzling
2 bay leaves
2 sprigs rosemary
1 1/2 pound ground pork
1 1/2 pound ground beef
2 cups milk
1 (28-ounce) can crushed tomatoes
2 cups dry red wine
Kosher salt and freshly ground black pepper
1 pound dry tagiatelle pasta
Freshly grated Parmigiano-Reggiano, for serving
1 handful fresh basil leaves
Fresh ricotta cheese

Directions:

Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop.

Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender.

In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes.

Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper.

When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce.

Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.







I was well impressed with this intriguing new twist for a beets recipe. Beets are wonderful roasted and roasting is just too easy and low maintenance in the oven while you are busy with the rest of the meal. What really appealed to me was the salad dressing he made for it with honey to bind the oil and balsamic vinegar. Then he added lemon and orange juices to sweeten and kick up the flavors. He even made his own croutons - a man after my own heart! :)

Winter Panzanella

Yield: 4 servings

Ingredients:

2 bunches mixture red and gold baby beets
3 shallots
Extra-virgin olive oil
2 sprigs marjoram, thyme, and oregano
Kosher salt and freshly ground black pepper
4 slices pancetta, sliced into small pieces
1 log goat cheese, refrigerated
1 loaf Italian bread, cut into crouton-sized pieces
1/2 lemon, juiced
1/4 cup honey
2 tablespoons balsamic vinegar
1/2 orange, juiced
1 handful dates
1 large handful arugula lettuce

Directions:

Preheat the oven to 350 degrees F.

Take baby beets and cut them in half. Place on a long sheet of aluminum foil. Split shallots lengthwise, leaving them unpeeled, and add to foil. Drizzle with extra virgin olive oil, marjoram, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 30 minutes.

In saute pan, cook pancetta until crisp.

Meanwhile refrigerate goat cheese so it is easier to break up over the salad later.

Toss the bread chunks with 1⁄4 cup oil until the bread is wet with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes.

While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together. Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven, peel shallots, and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula.







OK, this one struck me right immediately. While I love pears poached in red wine it's often a hassle to find the perfect pears. What is always in our local grocery stores is the common green Bartlett pear. Little did I know you could cook with this juicy pear as I've always eaten it fresh.

This recipe is just too simple and packed with brown sugar flavor! He adds the fresh cranberries for color and taste which is great if you have a few left over from the holidays chilling in the freezer and trying to figure out how to use just a little bit in a recipe. Usually, I'm lukewarm on stewed fruit but a baked cobbler with this topping has me sold! :) This little gem of a recipe would be great for guests or a winter brunch too.

Pear Cobbler with Cranberry Streusel

Yield: 4 servings

Ingredients:

4 Bartlett pears
2 tablespoons vanilla extract
1/4 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Streusel Topping:

1 stick (1/2 cup) unsalted butter, at room temperature
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
2 cups cranberries
1/2 cup whipping cream, beaten to soft peaks
Unsalted butter, at room temperature, granulated and sugar, for the baking dish

Directions:

Preheat the oven to 350 degrees F.

Peel the pears and cut them in 1/2 through the stem end. Use a melon baller to scoop out the cores. Put the pear halves in a large bowl. Sprinkle over the vanilla; toss. Then sprinkle over the brown sugar, flour, cinnamon, and nutmeg and toss to coat the pears with the flavorings. Line the pears up in a buttered, sugared baking dish, rounded sides up.

In the same bowl, mash together the butter, brown sugar, flour, and salt with your hands for the topping. Toss in the cranberries. Crumble the topping mixture over the pears in the baking dish and bake until the topping is crunchy and browned and the pears are very tender, 35 to 40 minutes. Serve with whipped cream.

*** Thanks for visiting! Check out Richard Geres Bedford Inns Holiday Appetizer too. And if you are a blogger, be sure to copy these fun reindeer images - they are too fun!

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