OSSO BUCCO

Osso Bucco

INGREDIENTS FOR OSSO BUCCO:

r  TWO STALKS OF GREEN ONIONS

r  2 YELLOW ONIONS

r  4 GARLIC CLOVES

r  DARK BEER 

r  OREGANO

r  BAY LEAVE

r  CILANTRO

r  MARJORAM

r  THYME

r  BREAD CRUMBS

r  CARROTS, CELERY\

r  SAL - PIMIENTA, COMINO, COLOR, SASON

INSTRUCCIONS:

USING A PLASTIC BAG, PLACE FLOUR, CUMIN, SAL & PEPPER.  THEN PUT  OSSO BUCCO IN THE BAG SHAKE WELL AND THEN SEARED EACH PIECE.  AFTER ALL ARE SEARED PLACE THEM IN AN OVEN BAG.  IN A SEPARATE BOWL COMBINE THE HERBS SPICES, CARROTS, ETC.   AND ADD TO THE BAG.  COOK IN THE OVEN FOR 3 TO 4 HOURS. 1 HOUR AT 375 AND THE REST AT 350. UNTIL TENDER.  AFTER THREE HOURS CHECK TO SEE IF THEY ARE TENDER.   REMOVE SOME THE LIQUID AND PUREE TO MAKE A SAUCE.

Salmon and Lentils

SAUMON AUX LENTILLES

S"LMON WITH LENTILS AND MUSTARD-HERB BUTTER

SERVES4

ACTIVE TIME: 40 MIN STARTTO FINISH: SOMIN

FOR MUSTARD-HERB BUTTER

5 tablespoons unsalted butter, softened

1 tablespoon chopped chives

teaspoon chopped tarragon

2  teaspoons grainy mustard

2 teaspoons fresh lemon juice

rORLENTILS

1 cup French green lentils

4 cupswater

2 medium leeks (white and pale green parts only)

tablespoon unsalted butter

l.                                              to 1tablespoon freshlemon juice

FOR SA LMON

                              4 (6-oz)pieces skinless salmon fillet

2 tablespoons unsalted butter

MAKE MUSTA RD-HERB BUTTER:Stir together all ingredients With

4 teaspoon each of salt and pepper.

COOK LENTILS:Bring lentils, water, and >;. teaspoon salt to a boll in a heavy medium saucepan, then reduce heat and simmer, uncovered, unt1llentils are just tender, 20 to 25 minutes. Remove

from heat and let stand 5 mmutes. Reserve v, cup cookmg liquid,

then dra1n lentils.

•While lentils cook, chop leeks, then wash (see Tips, page 143). Cook leeks 10 butter 10 a heavy med1um skillet over medium-low heat, sttrring occas1onally, until softened, 6 to 8mmutes.

•Add lentils with reserved cookmg liquid to leeks along w1th

3 tablespoons mustard-herb butter and cook, sttrring, until lentils are heated through and butter is melted. Add lemon jUice and

salt and pepper to taste. Remove from heat and keep warm, covered. SAUlt SALMON WHILE LEEKS COOK:Palsalmon dry and spnnkle w.th 'z :easoooo sa t and ·• teaspoon pepper (total).

Using a nonstick pan.  Cook fish until golden brown on each side about two minutes per side to medium rare.

Giovana's Fabulous Seabass

Giovana's fabulous Seabass

6 Oz. Seabass filets about 2 inches thick 

Butter

Rosemary

Lemon slices

Lemon Juice

Garlic

Parchment paper

Olive oil

Pre-heat oven to 420 degrees.  

Place a large sheet of parchment paper on a baking dish.  Season fish with lemon, salt and pepper olive oil and place on the baking sheet.  Place a piece of sliced garlic on each piece of fish, top with a slice of lemon and rosemary sprigs.   Cover fish with another piece of parchment paper and seal both sheets.

Bake fish for 20 minutes.

Serve immediately. 

Wiener Schnitzel (Austria)

Wiener Schnitzel (Austria)

Makes 4 servings

Prep. 20 minutes - Cook 12 minutes

1  tbsp. fresh lemon juice

1  tbsp olive oil

1  tsp salt

4  cups frisse, roughly chopped

2/3 cups all purpose flour

1/4  tsp. pepper

2  eggs

1  cup bread crumbs

1  lb. thinly sliced veal cutlets

4  tbsp unsalted butter

4  lemon wedges.

* Heat oven to 200 degrees.  In a large bowl, whisk together lemon juice, oil and 1/4 tsp of the salt.  Add frisee to bowl and gently toss and refrigerate.

*  In a shallow dish, combine flour with remaining 3/4 tsp salt and the pepper.  Beat eggs in a separate in a separate dish with 1 tsp water.  Pour bread crumbs into another dish.  Coat a veal cutlet in flour, then dip into egg mixture, allowing excess to drip off.  Finally, coat cutlet in bread crumbs.  Set aside on a plate.  Repeat with remaining veal cutlets.

* Heat 2 tbsp. of the butter in a large nonstick skillet over medium-high heat.  Add a few of the veal cutlets, being sure not to crowd skillet. (Cooking should be done in 3 batches.)  Cook 2 minutes, flip and cook another 2 minutes, until veal is golden brown.  Transfer to a baking sheet and place in 200^ oven.  Repeat with remaining cutlets 2 more times, adding 1 tbsp of the butter for each remaining batch.

*Serve frisee over cutlets.  Garnish with lemon wedges. Can also be served with a  dijon vinaigrete, and arugula salad.

Salmon and Avocado Ceviche

Salmon & Avocado Ceviche

Makes 4 servings

Prep. 15 mintues - Refrigerate 20 minutes

1  lb. Salmon, skin removed, diced into small cubes

1/2 cup fresh lime juice

1  Avocado, diced into small cubes

1/2 cup red onion, finely diced

1 Jalapeno, seeded and finely diced

1/2 cup cilantro, chopped plus more for garnish

1/2 Tsp. salt

Combine salmon and lime juice in a bowl, making sure fish is submerged.  Cover with plastic wrap and refrigerate for 20 minutes.

Pour off all but 1 tbsp. of the lime juice.  Gently mix in avocado, onion, jalapeno, cilantro and salt.  Garnish with more cilantro if desired.

Serve in small bowls.  Refrigerate each bowl and serve.

Lemon Vinagrette

Lemon Vinaigrette

1 1/2 Tablespoon fresh lemon juice

1 teaspoon grated lemon zest

1/4/ teaspoon sugar

salt and pepper to taste

1/3 cup plus olive oil.

Whisk together lemon juice, zest, sugar, salt and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified

Love this dressing for mixed greens served with poached salmon, or during passover with white pike fish.

Salad options:

Napa cabbage

flat parsley

radicchio

New Years Day Brunch 2013

On the Menu

Shrimp Cocktail, 

Cous Cous Sald

Burrata and Tomato Salad

Poached Salmon

Baked Lentils (not pictured)

Cheese Tray

White smoked fish,

vegetable tray

Burrata salad

Poached salmon

Smoked Salmon 

Perfect sunny day for a brunch!

January 1, 2013