A lot has happened since we last got together. Within the past year I traded in this view Read the rest of this entry
Jun10
Category Archives: Meat
Jul3
Osso Bucco
So… it’s been awhile. I haven’t stopped cooking, just not had the time to blog the recipes. Now I’ve got a back-log of recipes to post, but will try to get them out to my faithful audience.
Every time I see Osso Bucco, it’s just gorgeous. Whether on t.v., magazines, cookbooks, or other blogs, this has got to be the most photogenic dish. Therefore, I had to try it out. I have to be honest, I’ve only had this once in a restaurant, but we’re just braising some beef shanks and though the ingredients may differ, the technique is the same for all braising recipes. Read the rest of this entry
Feb15
Lamb Vindaloo
I absolutely love the rich red color of this curry. The only way you can get this bright red is using dried chilies. Chili powder can be substituted, but it tends to just add heat without the smoky flavor of dried chilies. I didn’t have any Kashmiri chilies on hand (I had just run out the week before!), so I used 7 dried California chilies – usually reserved for weekend Chili, but I really didn’t want to use chili powder. You can roast the dried chilies beforehand if you want to enhance that smoky flavor, but allow it to cool completely before grinding or else if will create a hot powder that will BURN when you finish grinding. Read the rest of this entry
Kitchen Experiments 