JeanAnn's profile page
Recipes
Osso Buco with Orange Gremolata
By JeanAnn
Preheat the oven to 325 degrees
- Bread crumbs:
- 1/2 cup, 1/8-inch dice white country bread, or 1/2 cup fresh bread crumbs
- 1 teaspoon extra virgin olive oil
- fine sea salt and freshly ground black pepper to taste
- Boquet Garni:
- 2 celery stalks
- 2 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 2 bay leaves
- 1 orange, peel removed with a swivel-blade vegetable peeler
- Veal:
- 6 meaty slices veal shank, about 12 ounces each, 2 1/4 inches thick, tied with kitchen twine
- 3 tablespoons extra virgin olive oil
- 2 carrots, trimmed and cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
- 4 shallots, cut into 1-inch pieces
- 10 garlic cloves
- 1 teaspoon black peppercorns, cracked
- 3 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 5 cups dry white wine
- 4 cups veal stock, or a combination of half beef and half chicken broth
- Gremolata:
- 2 strips (2 inches) orange zest, removed with a swivel -blade vegetable peeler
- 1/2 cup chopped fresh flat-leaf parsley
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Brandied Wild Mushroom Soup
By JeanAnn
Serve this soup on a blustery day as a warming welcome sipper in espresso cups or as the first course of a meal
- 1 cup finely chopped onions
- 2 tablespoons butter
- 4 ounces fresh cremini or porcini mushrooms, chopped
- 4 ounces fresh oyster mushrooms, chopped
- 4 ounces fresh shiitake mushrooms, stems removed and chopped
- 1 1/2 teaspoons snipped fresh thyme
- 2 tablespoons brandy
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- 1/2 cup whipping cream
- white truffle oil
- Sea salt and cracked black pepper