Tuesday, April 20, 2004
Beef Shanks with Whole Vegetables and Potatoes
Beef shanks or shin, a relatively inexpensive cut, has become more available in supermarkets lately, though a lot of shoppers don’t know that it’s one of the best beef cuts for stew. With its big flavor and high percentage of connective tissue, it tastes the way we think beef should taste and it produces a richly textured sauce. The inspiration for this oven-cooked dish is brown sock. Every time I caramelize meaty bones and vegetables as a flavor base for broth they look good enough to eat right there and then. By letting them cook with the usual complement of herbs, vegetables, and potatoes, some canned tomatoes, and a little broth, they are. [more]
Monday, April 12, 2004
Good News (for you, not so hot for me)!
We’ve had a few people pull out of our September 12th through 18th “Cook At Seliano” Culinary Vacation. So if you’ve been thinking about joining me for this week of food and wine, history, culture and camaraderie, now’s your chance. [more]
