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
Exploring the world of food and bringing home my finds for you! Lots of chocolate recipes, Italian, comfort food like Louisiana Cajun and food videos.
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
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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!
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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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