Ossobuco - Braised Veal Shanks

I got this recipe from this site and video with Paola Carosella

Osso Buco (Braised Veal Shanks)

This classic Italian-inspired dish features succulent, tender meat braised until it practically falls off the bone. Perfect for a cozy, comforting meal.

Ingredients

• Osso buco (veal shanks): Sliced
• Olive oil
• Freshly ground black pepper
• Salt
• Vegetables: Onion, carrot, and celery, chopped
• Garlic: To taste
• Tomatoes: Fresh, peeled, or tomato paste
• Fresh herbs: Rosemary, sage, and bay leaf
• Wine: Red or white (approx. 300 ml)
• Hot water: Approx. 150 ml (or enough to almost cover the meat)
• Wheat flour: For dusting the meat (optional)

Instructions

1. Season: Season the osso buco with salt and black pepper. If you prefer, lightly dust the meat with a very thin layer of wheat flour.
2. Sear: Heat a pressure cooker over high heat with olive oil. Sear the meat on both sides until well browned. Remove the meat from the pot and set aside.
3. Sauté: In the same pot, sauté the onion, carrot, celery, and garlic until softened. Add the fresh herbs.
4. Deglaze: Return the meat to the pot and increase the heat. Add the wine to deglaze, scraping the bottom of the pan to release all the flavor. Let the alcohol evaporate for 5–7 minutes.
5. Simmer: Add the tomatoes and hot water so that the liquid almost levels with the meat.
6. Pressure Cook: Cover the pressure cooker. Once it reaches pressure, cook for 35 to 40 minutes.
7. Finish: Turn off the heat and allow the pressure to release naturally. Check the meat—it should be falling off the bone. If it needs more time, cook for a few more minutes.

4 Essential Techniques for Succulent Osso Buco

1. Sear the meat correctly: The first crucial step is to brown the meat well in a very hot pan with olive oil. This creates a flavorful crust (the Maillard reaction) that serves as the foundation for the entire flavor of the sauce.
2. Sweat the vegetables (don't fry them): After searing and removing the meat, the vegetables (onion, carrot, celery) are added to "sweat"—meaning they are cooked over medium heat to soften and release their flavors without browning excessively.
3. Deglaze the pan: With the meat back in the pot, a liquid (wine or water) is added to "deglaze," which means lifting all the caramelized bits that stuck to the bottom of the pan. These bits are pure concentrated flavor!
4. The importance of acidity: Fat and collagen can sometimes leave a heavy or "sticky" sensation on the palate. Adding an acidic ingredient, such as tomatoes or wine, is essential to balance that richness, making the sauce more vibrant and flavorful.

Cooking Times & Variations

This recipe is versatile and can be adapted depending on the equipment you have available:

Method	Estimated Time
Pressure Cooker	35 to 40 minutes (ideal for a faster meal)
Standard Pot	2.5 to 3 hours (low heat, covered)

Serving Suggestion: Serve with creamy polenta, mashed potatoes, or a fresh risotto.

Creamy Polenta

This polenta is the perfect companion for your osso buco, creating a classic and comforting combination.

Ingredients for Polenta

• Vegetable broth: 4 cups
• Pre-cooked cornmeal (fubá): 1 cup
• Butter: 2 tablespoons
• Grated Parmesan cheese: 1/4 cup
• Salt: To taste

Instructions for Polenta

• Dissolve and Cook: In a pot, dissolve the cornmeal in the vegetable broth. Place over medium heat and stir constantly until the mixture comes to a boil and thickens.
• Tip: If you prefer a firmer polenta (that can be sliced, for example), let it cook for a little longer until it reaches your desired consistency.
• Finish: Add the butter and the grated Parmesan cheese. Stir well until all ingredients are fully incorporated, and adjust the salt if necessary. Serve while hot.

Pao Da Betina - Cast Iron Italian Bread - From my Dear Auntie Betina

Pão Da Betina 

Cast Iron Italian Bread - From my Dear Auntie Betina

Comi este Pão pela primeira vez durante minha visita ao Brasil em 2023. Foi feito pela Betina, minha tia, uma gênia da cozinha, casada com meu tio Paulino. Ela fez uma vez na casa dela e outra vez trouxe para uma reunião de família na casa de minha irmã Tata.

Receita do Pão da Betina

Ingredientes:

• - 1 kg de farinha de trigo
• - 10 g de sal
• - 20 g de açúcar
• - 20 g de fermento biológico
• - 700 ml de água morna

Modo de Preparo:

1. Mistura inicial: Misture a farinha com o sal. Abra um buraco no meio da farinha. Coloque o açúcar em volta do buraco e o fermento no centro.
2. Adicionar água: Adicione a água morna e misture tudo. A massa ficará um pouco grudenta.
3. Deixar crescer: Cubra a massa com papel filme e deixe crescer por cerca de 40 minutos a 1 hora, ou até dobrar de tamanho.
4. Modelar o pão: Polvilhe farinha na bancada e modele a massa em uma bola. Coloque na panela.
5. Preparar para assar: Molhe a mão e passe por cima da bola de pão. Faça um corte no meio e polvilhe um pouco de farinha por cima. Use papel manteiga ou polvilhe farinha na panela para evitar que o pão grude.
6. Assar: Pré-aqueça o forno a 200-220°C com a panela coberta. Asse por cerca de 1 hora. Quando o pão estiver quase pronto, retire a tampa para dourar a casquinha e deixá-la mais crocante.

Observações:

• Deixe o forno ligado enquanto a massa cresce.
• Use uma panela com tampa para assar o pão.
• Use uma panela grande, ou duas menores (foto abaixo), dependendo se gostam mais de miolos ou casca, eu acho que a grande e' melhor. (fotos acima) 

In English: 

Betina's Bread Recipe

Ingredients:

- 1 kg of wheat flour

- 10 g of salt

- 20 g of sugar

- 20 g of biological yeast

- 700 ml of warm water

Preparation Method:

1. Initial mix: Mix the flour with the salt. Make a hole in the middle of the flour. Place the sugar around the hole and the yeast in the center.

2. Add water: Add the warm water and mix everything. The dough will be a bit sticky.

3. Let it rise: Cover the dough with plastic wrap and let it rise for about 40 minutes to 1 hour, or until it doubles in size.

4. Shape the bread: Sprinkle flour on the counter and shape the dough into a ball. Place in the pan.

5. Prepare to bake: Wet your hand and pass it over the top of the bread ball. Make a cut in the middle and sprinkle a little flour on top. Use parchment paper or sprinkle flour in the pan to prevent the bread from sticking.

6. Bake: Preheat the oven to 200-220°C with the pan covered. Bake for about 1 hour. When the bread is almost ready, remove the lid to brown the crust and make it crispier.

Notes:

- Leave the oven on while the dough rises.

- Use a pan with a lid to bake the bread.

- Use a large pan, or two smaller ones (photo below), depending on whether you prefer more crumb or crust. I think the large one is better. (photos above)

Cafe de Paris Butter - Garlic Potatoes - Steak Sauces and Side/Companions - From Chef Jean Pierre

Chef Jean Pierre has this Cafe De Paris butter recipe, a compound butter. This butter,  is a blend of herbs, spices, and a few secret ingredients that melt over the hot steak, creating a delicious sauce. The garlic potatoes are also a good combination for any steak. All the recipes are from this page.

Chef Jean Pierre has a great page on how to cook steaks, I would not have much more to add (at least not on this posting), so just check this page for "How to Cook the Perfect Steak".

Ingredients for the Cafe de Paris Butter: (youtube video pointer)

• 1/2 pound Unsalted Butter, softened 
• 1 tablespoon Garlic, finely chopped
• 1 tablespoon Shallots, finely chopped
• 1 teaspoon Lemon Juice
• 1 teaspoon Dijon Mustard
• 1 teaspoon Paprika
• 1 teaspoon Curry Powder
• 1 teaspoon Worcestershire Sauce
• 1 tablespoon Fresh Tarragon, chopped
• 1 tablespoon Fresh Parsley, chopped
• 1 teaspoon Anchovies, finely chopped
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Hot Sauce (adjust to taste)

Ingredients for the Roasted Garlic Potatoes: (youtube video pointer) 

• 1 pound Baby Potatoes, poached in advance
• 2 tablespoons Garlic Olive Oil
• 2 tablespoons Fresh Parsley, chopped
• 1 tablespoon Garlic, finely chopped
• Salt and Black Pepper to taste

Ingredients for the Watercress Salad: (youtube video pointer)

• 4 cups Watercress and Arugula mix
• 2 tablespoons Lemon Olive Oil
• 1 tablespoon Lemon Juice
• 1 teaspoon Garlic, finely chopped
• 1 teaspoon Shallots, finely chopped
• 1 tablespoon Fresh Tarragon, chopped

Please check the "How to Cook the Perfect Steak" for further details but below list of Sauces  and Sides including the ones above were copied from Chef Jean Pierre original article and have links to his original recipes.  

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Sauces and Sides

A perfectly cooked steak is a delight on its own, but the right sauce or side dish can elevate the entire dining experience. I have some recommendations that will complement your steak beautifully.

Sauces for Your Perfect Steak:

1. Peppercorn Sauce: My absolute favorite steak. A creamy blend of crushed peppercorns, heavy cream, and brandy or whiskey. Its spicy kick contrasts beautifully with the richness of the steak.
2. Béarnaise: A buttery emulsion of egg yolks, tarragon, and vinegar. Its luxurious texture and subtle herbaceous notes make it a steakhouse favorite.
3. Café de Paris Butter Sauce: a rich, savory butter-based sauce combining a unique mix of ingredients creating a sauce with a complex flavor profile, offering umami depth, warmth, and a hint of citrus.
4. Red Wine Reduction: A deep, flavorful sauce made by simmering red wine with shallots and herbs until reduced. Its savory depth pairs wonderfully with beef.

Sides Dishes That Complement Your Steak Perfectly:

1. Garlic Mashed Potatoes: Creamy, buttery, and infused with roasted garlic, this side dish is comfort food at its best.
2. Asparagus Tips: Lightly seasoned and buttered, asparagus offers a fresh, slightly bitter contrast to the steak.
3. Sautéed Mushrooms: Cooked in butter and herbs, mushrooms’ earthy flavors are a natural companion to beef.
4. Crispy Onion Rings: A crunchy, savory treat that adds texture and a touch of sweetness.
5. Fondant Potatoes: Delicious roasted potatoes that have been stuffed with cheese.
6. Potatoes Au Gratin: The quintessential Steakhouse side, these cheesy potatoes are amazing!
7. Brussels Sprouts: These are so good, they’re going to become your new go-to side dish!

How to process your seafood - Deboning fish

 Sorry, I have nothing to say, this is just to point you to this excellent youtube video: https://www.youtube.com/watch?v=wcueSXGueJs&ab_channel=Epicurious 

Nothing to add but as you can see, make sure you have a good filleting knife. 

Oven Roasted Honey Glazed (Rack of) Pork Loin served with Pear/Apple Butter Sauce

 I have been cooking Pork Loin in a pan for quite a while, the results have been inconsistent, sometimes really good, sometimes a little too dry. This time time I am using a recipe from Chef Jean Pierre where he marinate the pork loin first, adding moisture to the pork loin, and then seared it in a pan and finished it in a 400F pre-heated oven until it reaches an internal temperature set  to 145-150F. The result was amazing! Last time I cooked it, I used a pork loin and use a pear butter. This time I cooked a Rack of Pork Loin and did make the apple, lemon butter sauce, it goes well with the pork. 

The recipe can be found here (for a while I could not find it there anymore), I am glad I reproduced it below. The youtube version of it is still here.  

RECIPE INGREDIENTS

For the Pork:

• 3 to 4 pound Pork Loin (I have used a Rack of Pork Loin!)
• 6 to 8 Garlic Cloves

For the Brine:

• 8 to 10 Juniper Berries crushed (I have used black pepper)
• Bay leaf (I have added thyme too)
• 3 to 4 Garlic Cloves crushed (I did not add any garlic to the brine)
• 8 cups approx. Cold Water
• 1/3 cup of Salt
• 1/3 cup of Brown Sugar

Prepare the Roast for Baking:

• 2 ounces of Clarified Butter or Vegetable Oil on a hot pan to sear the pork loin
• Black Pepper to season the Roast

Make the Savory Apple Puree:

• 2 ounces Sweet not salted Butter
• 2 Shallots minced
• 3 Granny Smith Apples peeled and cut into chunks in the juice is 1 lemon
• 1 tablespoon Garlic chopped
• 2 teaspoons Ground Cumin
• ½ teaspoon Cayenne
• 2 tablespoons Maple Syrup
• 2 more ounces Sweet Butter to add at the end

Make the Glaze:

• 2 tablespoons Acacia Honey
• 2 tablespoons Toasted Sesame Oil
• 2 tablespoons Soy Sauce
• 1 teaspoon Worchester Sauce
• 1 teaspoon Hot Sauce
• ¼ teaspoon Ground Cumin
• ½ teaspoon Vanilla

RECIPE INSTRUCTIONS

 

For the Pork:

• Using a paring knife, make incisions on top of the pork and insert the garlic cloves.

For the Brine:

• Mix all ingredients in a container big enough to accommodate the pork for 3 to 4 hours no more than 6 hours. In the fridge! 

Prepare the Roast for Baking:

Preheat Oven to 400°F / 205°C

• Season with the black pepper (NO SALT NEEDED) the roast on all sides.  Heat the clarified butter or a good cooking oil.  When hot add the roast and sauté on all sides until golden brown.  Bake in the oven until the internal temperature is 130°F / 55°C.  Brush the roast with the glaze and put back in the oven for another 10/15 minutes or until it reaches 145°F / 63°C (I raised the internal temperature to 150-155 F and it was good. 

Make the Savory Apple Puree:

• In a saucepan add some butter and when hot add the shallots and cook until light golden brown.  Add all the remaining ingredients and cook for a 15/20 minutes at a very low heat.  Add butter just before serving.  In a food processor, puree the apples until very, very smooth!  Add the butter as the end as needed! 

Make the Glaze:

• Mix all ingredients and taste for the right seasoning