Dec 09 2006
My friends know that I am seriously into food. I should probably even call myself a food and wine snob. I also do a lot of cooking. Back on The Lord of the Rings: The Two Towers game, my wife always knew I if had a difficult day when I came home and started cooking…often cooking four or five course meals after a long day. We often did not eat until midnight during that project.
Today I am cooking Osso Buco with a Risitto Milanese. It is rainy and cold here in the SF Bay area. Looking out the window in my kitchen, I cannot even see the Bay. Luckily, my house is filled with the smell of cooking veal shank. For those who do not know, Osso Buco is a long-cooked veal shank. It has a couple more hours to go before it is ready, but it already smells great. Very easy to make. Brown up the veal shanks, saute some root vegetables, pour in a can of peeled, plum tomatoes, and throw into the over for a few hours. One of the best parts is the marrow in the veal bone at the end. My kids always fight over who gets the biggest bone with the most marrow. I know I am raising them well The recipe I use is from The Dean & Deluca Cookbook by David Rosengarten. This cookbook is my main recipe guide in the kitchen. It has never let me down with a wide range of recipes. I have number of cookbooks (~50) and this is one of the 3 or 4 that I always rely on. The other ones probably are The Barbecue Bible by Steven Richlen, The Original Thai Cookbook by Jennifer Brennan, and Chez Panisse Vegetables by Alice Waters.
Along with the Osso Buco, I am making a Risotto Milanese. This is an extremely straightforward risotto. Arborio rice and saffron cooked slowly with herb flavored stock. This combined with Osso Buco is a very classic meal. And it is wonderful on those dark, cold, rainy winter nights. I already have a Ravenswood wine picked out. Yum.
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