{"id":13245,"date":"2017-07-06T01:49:22","date_gmt":"2017-07-06T01:49:22","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13245"},"modified":"2017-07-06T01:49:22","modified_gmt":"2017-07-06T01:49:22","slug":"osso-buco-and-pole-beans-cheeses-raspberries-ice-cream","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13245","title":{"rendered":"osso buco and pole beans; cheeses; raspberries, ice cream"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13251\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/osso_buco_romano_beans.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I can&#8217;t explain how I ended up preparing this very untraditional dish on the American Fourth of July, but it was probably just\u00a0because I ran out of time the day before and was unable to pick up a steak.<\/p>\n<p>I think it was mostly an Italian meal, with a touch of Austria.<\/p>\n<p>Its pleasures however were beyond nationality or occasion, and huge.<\/p>\n<p>I had never cooked sliced\u00a0cross-cut veal shanks before, but after being shown a small package of 2 pieces\u00a0by Alex of\u00a0Consider Bardwell Farm, one of my favorite meat purveyors (although primarily a producer of cow and goat cheese), I decided I wanted to give it a try.<\/p>\n<p>I mostly used <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/easy-osso-buco-88\">this very simple recipe<\/a>, which was delicious.\u00a0I was surprised and very pleased with\u00a0how little it\u00a0heated up the kitchen, and how the cook wasn&#8217;t needed at all for the last full 2 hours of the process.<\/p>\n<p>The vegetable was a mix of green and yellow Romano beans (flat pole beans),\u00a0and they were very sweet and extraordinarily fresh.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13252\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/Romano_beans_green_yellow.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>two thick cross-cut sections of veal shank from Consider Bardwell Farm,\u00a0dredged in seasoned local\u00a0<a href=\"http:\/\/ncfarms.net\/\">North Country Farms Stone Ground Whole Wheat Flour<\/a>, seared and browned on all sides in a tablespoon or more of olive\u00a0oil inside a heavy medium tin-lined copper sauce pan over medium-high heat (allow 10 or 12 minutes), removed and placed on a plate, the heat reduced to medium-low, one small red onion and one small yellow onion, chopped, both from Norwich Meadows Farm, plus 2 large chopped cloves of\u00a0Christopher Garlic Ranch garlic from Eataly added to the pan and saut\u00e9ed until tender (about 3 or 4 minutes), the shanks returned to the pan along with any liquid which had accumulated, seasoned with sea salt and freshly-chopped Tellicherry pepper, followed by one 14-ounce can of crushed San Marzano tomatoes, 7 ounces of a good low-sodium chicken broth, and an equal amount of white wine, 1\/2 teaspoon of some very pungent\u00a0dried Sicilian\u00a0oregano from Buon Italia, and 1\/4 teaspoon, or a little more, of zest from an organic lemon from Whole Food Market, brought to a simmer,\u00a0then covered most of the way with a flat tin-lined copper lid, and simmered on the lowest possible flame, cooking for 2 hours, no attention needed, or until the meat was very tender and beginning to fall off of the bones, arranged on 2 plates and served topped with a gremolata consisting of one tablespoon or a little more of chopped parsley from Norwich Meadows Farm, one minced garlic clove, and another\u00a01\/4 teaspoon or more of lemon zest [the dish can be prepared 3\u00a0days ahead, covered, and refrigerated, and it&#8217;s likely to taste even better than if eaten the first day; also, should there be\u00a0any leftover sauce, there are many ways it could be the highlight of another meal]<\/li>\n<li>two\u00a0potato dumplings [<em><a href=\"http:\/\/www.schallerweber.com\/product\/potato-dumplings\/\">Kartoffelkl\u00f6\u00dfe<\/a><\/em>], \u2018Melle\u2019s Best Kartoffel Kn\u00f6del\u2019, purchased frozen from\u00a0<a href=\"http:\/\/www.schallerweber.com\/\">Schaller &amp; Weber<\/a>, defrosted the day before, boiled for about 12 minutes in salted water, drained and arranged on the plates on top of the osso buco sauce and drizzled with some more<\/li>\n<li>a combination of green and yellow Romano beans from Norwich Meadows\u00a0Farm, parboiled for a few minutes, drained, dried, reheated in butter inside a heavy tin-lined copper\u00a0pan, tossed with chopped lovage from Keith&#8217;s Farm, seasoned with sea salt and freshly-chopped Tellicherry pepper, arranged on the plates and sprinkled with chopped micro fennel from Windfall Farms<\/li>\n<\/ul>\n<p>There was a small cheese course.<\/p>\n<ul>\n<li>a bit each of &#8216;Danby&#8221; goat cheese and &#8216;Rupert&#8217; cow cheese, both from Consider Bardwell Farm, served with a few dried cherries from Whole Foods Market<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13253\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/cheeses_dried_cherries.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>And there was the rare appearance of a proper dessert (after all, it was the Fourth, and they made a decent red\/white\/blue image).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13254\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/07\/raspberries_ice_cream.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<ul>\n<li>raspberries from Wicklow Orchards, some of them mashed with a little orzata, to make a self-sauce, scattered on top of a medium scoop of\u00a0L\u0101 Loos &#8216;Vanilla Snowflake&#8217; goat milk ice cream from Whole Foods Market, and topped with a bit of maple candy ginger that I had purchased in the Union Square Greenmarket and keep in the freezer compartment, but I no longer know the identity of the makers<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<ul>\n<li>the wine through the first 2 courses was an Austrian (Carnuntum) red,\u00a0<a href=\"http:\/\/www.astorwines.com\/SearchResultsSingle.aspx?search=10659&amp;searchtype=Contains&amp;term=Markowitsch&amp;p=1\">Blaufr\u00e4nkisch, Markowitsch 2015<\/a>, from <a href=\"http:\/\/www.astorwines.com\/Default.aspx\">Astor Wine &amp; Spirits<\/a><\/li>\n<li>the music throughout the meal (as we were thinking of America, and Americans), was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=144807\">Leonard\u00a0Bernstein&#8217;s 1956[+] opera, &#8216;Candide&#8217;, a 1989 recording with the composer conducting the\u00a0London Symphony Orchestra, the London Symphony Chorus, with soloists including Adolph Green, Christa Ludwig, Nicolai Gedda, Jerry Hadley,\u00a0and others<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I can&#8217;t explain how I ended up preparing this very untraditional dish on the American Fourth of July, but it was probably just\u00a0because I ran out of time the day before and was unable to pick up a steak. I think it was mostly an Italian meal, with a touch of Austria. Its pleasures however &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-13245","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13245"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13245\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}