Beef osso bucco with gremolada

Beef shanks earn ample thanks

Originally appeared in the April 14, 2011 edition of the Southside Times.


Osso bucco or ossobucco—meaning “bone with a hole”—is a cross-cut section of veal shin.  But if you’re a touch reluctant about using the aforestated variety of meat, no worries: for this recipe I’m using more mature beef.  Remaining article continued here: (more…)

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Published in: on April 14, 2011 at 6:18 pm  Leave a Comment  
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Prosciutto-wrapped chicken with ricotta and sage

The fare is fowl

Originally appeared in the January 27, 2011 edition of the Southside Times.


In certain critical kitchen cliques, chicken has a reputation for being boring, insipidly safe, and purported to be the culprit of many dull dishes.  But I’m of the mind that chicken’s only as mediocre as the cook caring for the recipe—the maestro in charge of the music, in other words.

Take this week’s recipe.  There are a scant number of ingredients, sure; but they’re intended to be a collaboration, both complimenting and contrasting to create a humble little harmony.  Read more here: (more…)

Published in: on January 27, 2011 at 5:15 pm  Comments (2)  
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