This is a kicked up version of the dish, which is made from the left over braising liquid from osso buco, I also like the addition of fennel, and you can see the fennel fronds used as garnish.
Osso Buco
December 8th, 2007 by dinner
Milk fed veal shanks braised in a tomato based sauce, an Italian classic, served with saffron risotto, on top of the shank is a braised chipollini onion. For an appetizer we had endive with smoked salmon tartar, and roasted baby golden beats with reduced balsamic vinegar.
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- Osso Buco and Saffron risotto
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- Smoked salmon tartar and golden beats
Roast pork tenderloin
December 7th, 2007 by dinner
Roast pork tenderloin with a mushroom and baby golden beat sauce, with boiled carrots and mashed potatoes.
Roast pork tenderloin
Italian Lamb Shanks
December 1st, 2007 by dinner
For starters veal pinwheels in consommé. The main course is Italian Lamb Shanks in a tomato based braising liquid, along with brocolinni and potato pavé with cheese.
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- Lamb shank
Frittata
November 4th, 2007 by dinner
Very easy to make, just take 6 eggs, some parmigiano-reggiano, onions and some of your favourite ingredients and your good to go, this one has asparagus and potato.
Frittata with asparagus and potato
Veal pinwheels in consommé
October 12th, 2007 by dinner
Sheets of fresh made pasta rolled with a veal mixture, par-cooked, sliced and then gently fried. Served with veal consommé and fine dice of carrots, celery and red bell pepper, with parsley. A very good way to start a meal.
Veal pinwheel soup
Home made Ravioli in a cream tomato sauce
October 10th, 2007 by dinner
The title says it all, served with garlic bread.
Home made ravioli
Turkey pot pie
October 9th, 2007 by dinner
The usual turkey pot pie, but with a twist, I pan fried some thinly sliced potato and used that for the topping instead of the regular mashed potatoes, adds lots of taste and some crunch besides the pie crust.
Turkey pot pie
Home made ravioli
September 30th, 2007 by dinner
Home made ravioli, made with regular flour and not semolina, stuffed with veal. We over stuff our pasta so you only need a few to fill you up. The one issue with over stuffing the pasta is that they are harder to cut and they occasionally explode in the pot, but with a little salt you can actually make a nice soup out of the “rejects”. Finally the other dish made this day is a sheet of pasta rolled up with veal, par boiled, cut into medallions then fried in butter and finally served with home made tomato sauce.
Braised Morocan Lamb Shanks
September 29th, 2007 by dinner
A favourite for fall and winter, these shanks are sweet and flavourful with lots of vegetables, served on Basmati rice.