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Monday, August 20, 2018



5 stars (186)

4 veal shanks 2-inch (5-cm) thick slices
Olive oil
2 onions, chopped
1 1/2 cups (375 ml) dry white wine
1 can 19 oz (540 ml) tomatoes
2 celery stalks, chopped
2 carrots, chopped
4 cloves garlic, finely chopped
2 tablespoons (30 ml) tomato paste
1 cup (250 ml) beef broth
1 bay leaf
1 teaspoon (5 ml) dried thyme
Salt and pepper
Grated zest of 2 lemons
1/4 cup (60 ml) chopped fresh parsley
1 clove garlic, finely chopped

Preheat the oven to 180 °C (350 °F).
Dredge the veal slices in flour. In a large saucepan, brown the meat on both sides in the olive oil. Season with salt and pepper. Remove from the pan and set aside. Wipe the pan with paper towels. Add more oil if needed and cook the onions until soft, without browning. Deglaze with the white wine. Add the tomatoes, meat and remaining ingredients. Lightly season with salt and pepper.
Bring to a boil, cover and bake for 45 minutes. Reduce the oven’s temperature to 160 °C (325 °F) and bake for about 1 hour. Adjust the seasoning.
Serve with gremolata, orzo, and zucchini ribbons.
In a bowl, combine all the ingredients.

A fast idea to serve with the Osso Buco
Cook orzo until al dente. Orzo is a small pasta that resembles grains of rice. It is found in supermarkets. Set a little of the cooking water aside. Add olive oil and a little cooking water to the cooked pasta. Add the lemon zest and juice. Simple and delicious. You could do the same thing with the pasta of your choice. You may also add grated Parmesan cheese.

For the gremolata, you can use a mixture of grated lemon and orange zest.

Sonia D.
5 stars February 27th, 2017
Made Osso Bucco for the first time for a dinner party. Followed recipe except replaced one of the onions with 1/3 of large fennel bulb and it was fantastic - merci Ricardo!!

Mirella P.
5 stars February 20th, 2017
So good! And this is what we are having today for dinner. Grazie!

Sophie G.
4 stars February 16th, 2017
What is obviously missing is rosemary. Thyme makes the dish taste off so I did not use it the second time. I used chicken broth instead of beef broth. Very delicious!

Agnes N.
5 starsJanuary 2nd, 2016
Excellent .je vais refaire a coup sure.merci pour la belle recette

Louise B.
5 stars October 10th, 2015
Simply scrumptious, thank you for sharing. Have a fantastic weekend !

gary g.
4 starsSeptember 18th, 2013
gremolata gives a nice finish to the dish

Saturday, August 4, 2018

Baby Back Pork Ribs Glazed with Honey


Adam Perry Lang

Serious Barbecue
Published by APL Publishing

Editor's Note: These Baby Back Pork Ribs Glazed with Honey are sweetly spiced with the flavors of mustard, apples, and honey to make BBQ ribs you'll never forget. This is a great recipe to make for the big game or a summer cookout - it's a hit with kids and adults alike. This pork ribs recipe is meant for the grill to give the ribs a slightly smoky flavor. With homemade barbecue sauce and tender ribs, you definitely can't go wrong.

Honey has long been a buddy to barbecuers.  It caramelizes beautifully, plus it’s a great flavor carrier-you can infuse it with anything from jalapenos to fruit juice- and thickener for sauces.  Those who compete on the barbecue circuit often harness honey for a technique virtually unknown to recreational cooks: They drizzle onto their smoked ribs a mixture of honey, butter or margarine, and a splash of fruit juice just before giving the racks a final blast of smoke.  Don’t ask me how, but along with candying the meat a bit, the potion brings the ribs to a new degree of tenderness. 

Serves 8

Cooking Method Barbecuing, Grilling

Cost Splurge

Total Time half-day

Make Ahead Recipe Yes

Kid FriendlyYes

Occasion Game Day

Recipe Course Main Course

Dietary Consideration Egg-free, Lactose-free, Peanut Free

Equipment Grill

Meal Dinner

Taste and Texture Garlicky, Meaty, Savory, Smoky, Spiced, Sweet

4 racks baby back pork ribs, about 2 3/4 lbs each (see Notes)
Mustard Moisturizer:
1/4 cup/72g prepared yellow mustard
1/4 cup/63ml water
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
Seasoning Blend:
6 tablespoons mild chili powder, preferably Chimayo, Ancho or Hatch
3 tablespoons sweet paprika
3 tablespoons firmly packed dark brown sugar
1 1/2 teaspoons dry mustard
2 1/4 teaspoons coarsely ground fresh black pepper
3/4 teaspoon Old Bay Seasoning
1 teaspoon ground cinnamon (optional)
Wrapping Mixture:
1 cup/226g firmly packed light brown sugar
1 cup/250ml honey
1/4 cup/63ml apple juice
Honey BBQ Sauce:
1 cup/250ml Apple Barbecue Sauce or your favorite BBQ sauce
1/2 cup/125ml honey
2 tablespoons apple cider vinegar
1/2 Granny Smith apple, peeled cored and grated on a Microplane grater
About 1/2 cup Apple Juice Spray
Apple Juice Spray:
1 cup/250ml unsweetened apple juice
1 cup/250ml water
APL BBQ Sauce:
1/2 cup/125ml canola or vegetable oil
5 garlic cloves, peeled and coarsely chopped
1 medium sweet white onion coarsely chopped
1 green bell pepper coarsely chopped
2 teaspoons kosher salt, plus additional as needed
1/4 cup/63ml bourbon
3 tablespoons chili powder
1 tablespoon coarsely ground fresh black pepper
1/4 teaspoon ground allspice, plus additional for seasoning
1/4 teaspoon ground cloves, plus additional for seasoning
1 cup firmly packed dark brown sugar
2 cups water
2 cups ketchup
1/2 cup unsulfured blackstrap molasses
1/2 cup prepared yellow mustard
1/2 cup apple cider vinegar, plus additional as needed
2 teaspoons hot sauce
1/2 cup apricot preserves
1 jalapeno chili, grated on a Microplane grater, stopping before the seeds
1/2 Granny Smith apple, grated on a Microplane grater

Preheat an indirect barbecue drip pan and fruitwood (preferably apple), a ceramic cooker with deflector plate and fruitwood (preferably apple) or a charcoal or gas grill with a box or packet of fruitwood (preferably apple) to 275 degrees Fahrenheit.

Combine all of the Mustard Moisturizer ingredients. Combine all of the seasoning blend ingredients. Rub a thin layer of the Mustard Moisturizer on all sides of the racks and lightly sprinkle with the seasoning blend on all sides. The remaining seasoning blend will be used later in the cooking.

If using a ceramic cooker, the racks can be placed an inch apart on a rib. They might need to be trimmed to fit the cooking surface so the lid can close. If using a larger indirect or direct barbecue, no additional trimming is necessary. Place the ribs in the cooker and cook for 2 hours.

Meanwhile, combine the Wrapping Mixture ingredients.

Tear off 8 sheets of heavy-duty aluminum foil. Working with 2 sheets of foil at a time, place a quarter of the Wrapping Mixture on the foil, top with a rack of ribs, and wrap in the foil, crimping to seal. Wrap with the second sheet of foil. Repeat for three remaining 3 racks of ribs.

If using a ceramic cooker, stack the packets on top of each other. If using a smoker, place the ribs on sheet pans for easier movement.

Place the packets back in the cooker, meat side down, and cook for 1 hour, flipping halfway through.

Remove the racks from the cooker and let rest in the foil packets for 20 minutes.

Remove the ribs from the foil and dust lightly on both sides with additional seasoning blend. Place the ribs back in the cooker, meat side up, for 30 minutes.

Meanwhile, combine the Honey BBQ Sauce ingredients.

Remove the racks from the cooker and brush with an even, but not too thick layer of sauce. The layer should evenly coat the ribs but should not clump. Place meat in the cooker, meat side up, for 25 minutes to tighten up the sauce.

Paint a cutting board with some of the remaining sauce.

Remove the ribs from the cooker and place on the prepared cutting board adding additional sauce as needed to cover, but not excessively coat. Spray twice with apple juice spray. Cut the ribs from the racks and dredge to coat the exposed sides with the remaining BBQ sauce.

For APL BBQ Sauce:
Pour the oil in a large saucepan and cook over medium heat until it starts to shimmer. Stir in garlic, onion, bell pepper and salt. Cook, stirring occasionally until the vegetables have softened, about 10 minutes.

Pour in the bourbon and cook until the alcohol has cooked off about 5 minutes. There will no longer be the strong smell of alcohol.

Combine the chili powder, black pepper, allspice and cloves and add to the pan. Cook, stirring continuously, until fragrant, about 3 minutes.

Stir in the brown sugar, water, ketchup, molasses, mustard, vinegar, hot sauce, and preserves. Bring the mixture to a boil, stirring occasionally to be sure nothing sticks to the bottom and burns. Reduce to a simmer. Continue to simmer, stirring often, until thickened, about 45 minutes.

Add the jalapeƱo and apple. At this point the sauce can be left chunky or blended in a blender (blend in small batches since it will be hot), or in a bowl using an immersion/stick blender until smooth.

Season to taste with additional allspice, cloves, salt and vinegar to taste.

For Apple Juice Spray:
Combine the water and juice and place in a spray bottle. (For Apricot Spray, substitute apricot nectar for apple juice.)

I don’t remove the membrane from the back of the ribs. It helps hold it all together.

2013 Adam Perry Lang


Berry Stuffed French Toast


Prep Time 10 minutes
 Cook Time 40 minutes
 Total Time 50 minutes
 Servings 5

a loaf of White Italian Bread
8 ounces/225g Whipped Cream Cheese
1 jar Mixed Berry Jam
6 large Eggs
1 cup 2% Milk
1 teaspoon Vanilla
2 tablespoons Butter
Blackberries Blueberries, and Raspberries for garnish
Maple Syrup

First butter the bottom and sides of a casserole dish. Heat your oven to 375 degrees.
Then cut the loaf of bread into slices one inch thick. You may need to slice the ends of the slices of bread off so that the bread will fit neatly into the casserole dish. Save any bread scraps, these will come in handy later.
Spread the cream cheese and jam on the bread creating sandwiches and arrange them in the casserole dish.
Next, in a medium-size bowl, whisk the eggs, milk, and vanilla together.
Pour the egg mixture over the bread, completely submerging the bread. Lightly press down on the bread until it absorbs the egg mixture if the bread starts floating. Add the scraps of bread to fill any space in the dish.
Bake at 375 degrees for 40 minutes. Then brush the top with melted butter, and increase the heat to low broil. This will beautifully brown the top of the French Toast within a couple of minutes.
Serve garnished with blackberries, blueberries, and raspberries and topped with maple syrup.

Friday, July 20, 2018

Chicken in milk


“Trust me, you're going to love this one – the milk creates the most amazing flavorsome sauce ”


Chicken, Dinner Party, Mother's day, Sunday lunch

1.5 kg free-range chicken
olive oil
½ a stick of cinnamon
1 good handful of fresh sage
2 lemons
10 cloves of garlic
565 ml milk

Preheat the oven to 190°C/375°F/gas 5.
Season the chicken generously all over with sea salt and black pepper, then fry in a snug-fitting pot with a little oil until golden, turning the chicken to get an even color all over.
Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. You'll be left with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavor later on.
Put your chicken back in the pot with the cinnamon, sage leaves, lemon zest, unpeeled garlic cloves, and milk.
Cook in the hot oven for 1 hour 30 minutes, or until cooked through, basting with the cooking juices when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
Pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato, if you like.


Calories 444, 22%
Fat 30.9g, 44%
Saturates 8.3g, 42%
Protein 35.0g, 70%
Carbs 5.9g, 2%
Sugars 4.4g, 5%

Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette


Servings 4

Prep Time: 20 mins
Cook Time: 12 mins
A delicious satisfying salad filled with bacon and shrimp. Fennel has become one of my favorite salad add-ins with its fresh crispy taste.

3 slices center-cut bacon
1 pound jumbo shrimp, peeled and deveined
2 cups thinly sliced fennel bulb (about 1 medium bulb)
1 cup grape tomato, halved
1/2 cup thinly sliced red onion
1 (9-ounce) package fresh baby spinach
2 tablespoons finely chopped shallots
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, and crumble. Add the shrimp to pan, and cook 2 minutes, turning once.

Combine bacon, 2 cups fennel, grape tomatoes, red onion, and baby spinach in a bowl. Combine the remaining ingredients in a small bowl, stirring with a whisk. Add the shrimp and balsamic mixture to spinach mixture; toss well.

Fiesta Taco Braid


VERY good photos and instructions at the blog link above.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 6
Calories 430 kcal
Author Brandie @ The Country Cook

1 13.8 oz/390g tube refrigerated pizza crust
1 lb ground beef
1 1.25 oz/35g packet taco seasoning
3/4 cup water
1 cup refried beans
1 cup salsa
2 cups Borden® Cheese Mild Cheddar Shreds
2 cups finely diced tomatoes  divided use
2 Tbsp. melted butter
2 cups chopped lettuce for serving
sour cream and salsa for serving

In a large skillet over medium heat, brown and crumble ground beef. Drain excess grease.
Add the taco seasoning and water and mix until well incorporated.
Reduce heat to low and simmer for 5 - 7 minutes until thickened.
Preheat oven to 375 degrees F.
Place the refrigerated pizza dough on a large piece of parchment paper and roll out the dough so that it measures 10 X 15 inches.
With a pizza cutter (or sharp knife), make slices (1 -1/2 inch thick and 3 inches long) along both long sides of the dough.
Place refried beans into microwave-safe bowl and microwave for about 45 seconds until soft enough to spread.
Evenly spread refried beans down the center of the dough.
Top beans with seasoned ground beef down the center of the dough.
Evenly spread salsa on top of ground beef.
Then add Borden® Cheese Mild Cheddar Shreds and diced tomato.
Beginning at one end of the braid, fold the end up and wrap the first two slices over to secure it.
Repeat the wrapping with the remaining slices just until the last two.
Fold the remaining end up and wrap the last two slices over it to secure.
Gently brush the top and side with the melted butter.
Carefully transfer the parchment onto a large, rimmed baking sheet.
Bake for 20 - 25 minutes, until golden brown.
Allow cooling for 5 minutes before serving.
Cover with chopped lettuce and tomato, if desired.
Serve with sour cream and taco sauce.

Fingerling Potato Salad with Bacon and Sun-Dried Tomatoes


Pump up the volume of your summer party buffet with this easy potato salad tossed with a creamy, smoky dressing.

PREP: 0:10

3 lb. fingerling potatoes
1 tbsp. salt
3 tbsp. white vinegar
⅓ c. chopped fresh parsley
1 tsp. chopped fresh sage
¼ c. oil-packed, sun-dried tomatoes
6 tbsp. finely chopped Vidalia onion
4 slice bacon
.67 c./170ml mayonnaise

In a large pot over medium-high heat, bring potatoes, salt, and enough water to cover by 1 inch to a boil. Cook potatoes at a gentle boil until tender, about 20 minutes, then drain. Transfer to a large bowl and sprinkle potatoes with vinegar. Let cool to room temperature, about 15 minutes.
In a small bowl, stir together remaining ingredients. Gently mix dressing into potatoes until all ingredients are evenly distributed and potatoes are well coated. Serve at room temperature or refrigerate before serving.

Tips and Techniques
Tip: Waxy fingerlings and red-skinned potatoes hold their shapes when boiled; russets and Yukon golds break apart, producing a fluffy texture.