Sunday Suppers: Succulent Osso Buco Stew & $300 Giveaway

Sunday Suppers: Succulent Osso Buco Stew & $300 Giveaway

Perhaps it’s a good thing that I am not able to cook dishes like this Succulent Osso Buco Stew on a regular basis. The rich cross cut veal shanks served along roasted garlic mashed potatoes is a sinful dish. The tender, delicious, fall off the bone meat is down right amazing and the bone marrow is astounding. It’s magical what happens to the marrow when it’s braised in the oven for some time. It’s a prized delicacy and I would gladly eat it all by myself.

Sunday Suppers: Succulent Osso Buco Stew

Osso Buco is an elegant stew but even a novice cook can prepare it. It’s impressive and your guests will absolutely love it. This elegant dish is perfect for the holidays. The name comes from Italian, meaning “pierced bone”. The center of each bone is filled with  marrow that melts in your mouth, insanely delicious and loved by those like me.

Sunday Suppers: Succulent Osso Buco Stew & $300 Giveaway

Roasted garlic mashed potatoes is my favorite side to serve with Osso Buco but Israeli cous-cous or risotto will make for an excellent choice as well.

Sunday Suppers: Succulent Osso Buco Stew

Some of my favorite blogger friends and I put together a great giveaway for you. A whopping $300 to spend as you please on Amazon.com just in time for the holiday shopping. The giveaway is open to the US & Canada 18+ so be sure to enter and visit these wonderful ladies.

Bakerita     Bites of Bri     Flavor the Moments
Flying on Jess Fuel     Inspiration Kitchen
Kristine’s Kitchen     Live Well Bake Often
Maebells     My Sequined Life     Olives and Garlic
Pumpkin ‘N Spice     Savory Nothings
Sweet & Delish     Sweet Peas and Saffron
Tastes Lovely     The Recipe Rebel
The Well Floured Kitchen     Whole and Heavenly Oven

Good luck!

Sunday Suppers: Succulent Osso Buco Stew & $300 Giveaway

Have a fabulous week my friends and thank you for reading my blog, tasting my recipes and coming back.

5.0 from 3 reviews
Sunday Suppers: Succulent Osso Buco Stew & $300 Giveaway
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 2 veal shanks
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 2 garlic cloves
  • 1½ tbsp tomato paste
  • ½ tbsp dry rosemary
  • ⅓ cup diced canned tomatoes
  • 1 cup white wine
  • 2 cups good quality chicken stock
  • 2 tbsp flour
  • salt and pepper
  • olive oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Generously season veal shanks with salt and pepper then sprinkle with flour, shaking off the excess.
  3. In a heavy cast iron pot or a Dutch Oven heat olive oil and sear shanks on both sides until golden. Remove and set aside.
  4. To the same pot add onion, garlic, carrot, celery and rosemary. Cook until the vegetables are soft, then add tomato paste. Stir well continuing to cook another minute.
  5. Add white wine, chicken stock and tomatoes. Return shanks to the pot. Season with salt and bring to a simmer. Once simmering, turn off the heat, cover and transfer the pot to the oven. Braise for 1½ hours until the meat is falling off the bones.
  6. Using a masher, gently mash the vegetables right in the pot.
  7. Serve over roasted garlic mashed potatoes.
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Sunday Suppers: Holiday Pot Roast

Sunday Suppers: Holiday Pot Roast

This is my most favorite time of the year. It brings so much joy, good times and of course amazing food. I like to start my celebrations early by preparing festive dishes and getting every one in the mood for the holidays. I can’t get enough of the decorations, music and holiday movies. To go along with all that fun, good festive holiday food is a must. While we eat healthy the rest of the year around the holidays I allow myself all the guilty pleasures I want. It’s just unfair not to. Too many temptations.

Sunday Suppers: Holiday Pot Roast

The smell of a pot roast in the oven is divine. Add ingredients like cranberries, orange zest and cloves and you got yourself a house bursting with happiness. While I love a traditional pot roast I equally love adding unexpected ingredients to make things extra festive.

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My Holiday Roast is super simple to prepare, all the work happens in the oven. The hardest part is keeping away and restraining yourself from opening that oven door too many times. When picking out meat for this dish I suggest chuck. It the perfect cut for braising and gets very tender. 2 1/2 hours in the oven and you got yourself a pretty amazing dinner.

Sunday Suppers: Holiday Pot Roast

Once the roast is cooked, set it on a cutting board then using a slotted spoon fish out all the cranberries from the pot. Try to leave the carrots and onions behind. I find that cranberries add a great flavor but I am not a big fan of serving them on top of the mashed potatoes. The sauce is great without the cranberry chunks. Mashed potatoes are a must. Garlic cheesy bread on the side makes this meal complete and simply delectable.

If cranberries is not your thing prunes work fabulously in this recipe. As a matter of fact adding prunes to this dish will be make it even more fabulous.

Sunday Suppers: Holiday Pot Roast

Sunday Suppers: Holiday Pot Roast

Sunday Suppers: Holiday Pot Roast

5 more days of work for me and then I am on a Thanksgiving week vacation. Can’t wait. My baby girl turns 7 that week and we have a whole week of festivities planned.

Enjoy!

5.0 from 5 reviews
Sunday Suppers: Holiday Pot Roast
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2½ lb chuck roast
  • 1 onion, sliced
  • 2 medium carrots, diced
  • ½ (12oz) bag of cranberries ( i also suggest adding ¼ cup prunes)
  • 2 whole cloves
  • 4 garlic cloves, cut in half
  • strips of zest from half orange
  • orange juice from half orange
  • ¼ cup bourbon
  • 2 cups chicken stock
  • ⅛ tsp cinnamon
  • ¼ cup sugar (plus more if needed) (if using prunes you might need less sugar)
  • salt and pepper
  • 2 tbsp canola oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Season chuck generously with salt and pepper. Using a pairing knife make small slits in the meat and insert half of garlic. Repeat all around the meat.
  3. Heat canola oil in a Dutch oven and sear the meat on both sides until nicely brown. Remove and set on a plate.
  4. To the same pot add onions and carrots, cook for 3 minutes. Pour in the bourbon, then cook another 3 minutes. Stir in cloves, cinnamon, zest and orange juice. Return meat to the pot and surround with cranberries. If using prunes add them now.
  5. Pour in the chicken stock, add ½ the sugar in the recipe reserving the rest of the sugar for later. Cover with a lid and braise for 1 hour.
  6. Remove from the oven and taste the broth. If needed add more sugar. Cover and return back to the oven. Braise another 1½ hours.
  7. Serve over mashed potatoes.

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Seafood Stew

Seafood Stew

As the weather gets colder my brain kicks the soup and stew cravings into high gear. This dish was inspired by one of my favorite stews of all time the Bouillabaisse. I wanted to create a simple, uncomplicated fish stew without sacrificing the flavor and taking up too much time. It’s savory, hearty and loaded with some of my favorite seafood. I can eat it over and over and get excited every time.

Seafood Stew

When choosing fish for this dish opt for the sturdy variety like cod, halibut or monkfish. Kurt and I love cod, it’s delicious, affordable and holds up great. A few scallops, good shrimp, clams and even mussels complete the stew. Crusty bread is all you need, after all there is all that broth. When buying shrimp get it with the shells on. The shells in combination with fennel, garlic and onion are going to give your broth all the flavor. Just talking about it makes me hungry.

Seafood Stew

Anytime I make a dish that only takes one pot to make I feel like a winner. Not having to clean a lot of dishes is wonderful and saves so much time. I hope you seafood lovers will make this soon. You’re going to love it as much as we did. I’m making it again this saturday night. Can’t wait. Enjoy!

Seafood Stew

Seafood Stew

 

5.0 from 3 reviews
Seafood Stew
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 dozen clams, soaked and scrubbed
  • 1 cod filet, cut into large chunks
  • ½ lb shrimp, deveined, peeled. Peels saved.
  • 4-6 large scallops
  • 1 fennel bulb, sliced thin
  • 1 medium onion, sliced thin
  • 2 garlic cloves, minced
  • 2 tbsp tomato paste
  • ½ cup white wine
  • 1 tsp fennel seed
  • 4 cups chicken stock
  • 5 medium potatoes, cut into quarters
  • fresh dill and parsley
  • 1 tbsp butter
  • salt to taste
  • red pepper flakes to taste
Instructions
  1. In a heavy soup pot or Dutch oven, melt butter, add shrimp shells and sauté for a minute until the flavor is released.
  2. Add half the fennel, half the onion, garlic, fennel seed and cook until the vegetables are slightly soft.
  3. Stir in tomato paste, add wine and chicken stock. Bring to a boil, reduce and simmer 15 minutes.
  4. Strain the mixture through a mesh sieve, then return the stock back to the pot, add the rest of the fennel and onion, potatoes and red pepper flakes. This is a good time to add salt. Cook until potatoes are soft.
  5. Time to add seafood. Add clams, cover and cook until the shells open. Then add shrimp and stir. Gently nestle fish and scallops, cover the pot again and simmer until the fish is cooked, another 5 minutes or so. Do not stir or you will break up the fish.
  6. Taste for salt, add fresh herbs and serve.

 

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