Selected from one of our most beloved recipe books “All About Braising,” we felt Osso Buco alla Milanese made for the start of a great Italian-themed meal on Valentine’s Day along with Risotto Milanese, a classic accompaniment, and with good reason. It’s creamy texture and saffron-laced flavor go perfectly with the tender shanks.

This recipe is surprisingly straightforward considering the complexity of flavor it delivers. Like the author Molly Stevens, we added a bit of chopped fresh fennel to the traditional aromatic mix of onions, celery, and carrots along with orange zest to enliven the braising liquid.

Our fine friends Rosanne and Gary Zarrilli had also celebrated as a couple at a restaurant on Valentine’s Eve the night before, so getting together on the actual holiday seemed like a no-brainer. Inspired by the celebratory day, I concocted “Pamatini” house cocktails to get the party started—but renamed them Valentinis for obvious reasons. Tasty little devils, they were quite a hit as we dove into the wonderful appetizer that Rosanne whipped together, Bacon-wrapped Sea Scallops with a Sriracha dipping sauce and red pepper and celery sticks so artfully plated on a seashell dish. Those scallops were so big, she admitted to cutting them in half for ease of eating.

Bacon-wrapped sea scallop appetizer.

The house drink Valentini.

With corks popped from some “Chairman’s Choice” bottles of Italian reds, we gathered at the dining table to continue the feast. Mrs. Z brought fixin’s for a side salad—and not just any old side salad, but one befitting the special day. She arranged the precut ingredients of bibb lettuce, hard-boiled egg slices, olives, baby cucumber slices, large shrimp and heart-shaped red beets, topped off with a fabulous homemade Green Goddess dressing—in a word, divine!

Rosanne’s special Valentine side salad.

Veal shanks browning in Big Red.

Braise veal shanks with the finishing touch of gremolata.

The entire meal also included Risotto Milanese and steamed broccolini.

Oooh that Osso Buco… yes, somewhat labor-intensive, but when browned on both sides and braised for a few hours in the aromatics and white wine, the results are incredibly tender shanks that are perfectly flavored with the finishing gremolata. This is one meal we’ll replicate for years to come. And lucky for me, I had enough leftover for a meal the next day.

While Russ was the main chef for the entree and sides, earlier in the morning I created a Chocolate Espresso Tart for dessert. Wanting to give it a finishing touch that spoke of the holiday, I added heart-shaped, candy-covered raspberry chocolate truffles, which also provided a nice pop of color. To up the sweetness quotient (because there was very little sugar) I whipped the mascarpone cheese with a 1/2 cup of confectioner’s sugar and some vanilla. In the end, I think it probably could have benefitted from more sweetness all around. (Will blog this recipe at another time.)

The entire Chocolate Espresso Tart.

A slice of the dessert tart.

Alas, it was time to draw the festivities to a close. When Gary went out to start the car, he found a few inches of snow had fallen since their arrival, and the winds were starting to kick up as the Polar Vortex was announcing it’s unwelcome arrival. But I got a text from Rosanne that they had made it home safely…
all’s well that ends well…

Some recipes follow…

Continue reading Osso Buco alla Milanese →

-The Premier New Hope Inn-

This New Hope inn is well-acclaimed for its gourmet dining, all-natural spa experience and world-class amenities. Nestled among over 100 acres of preserved farmland and forests, the Inn at Barley Sheaf Farm is a true historic and artistic jewel of beautiful Bucks County. It is conveniently located between Peddler’s Village, Doylestown and New Hope for a blend of artistry, shopping and a cozy historical feel.

Prompted by a GroupOn, we made dinner reservations for a Saturday night in January. But then just hours before arrival time, I noted that the GroupOn was not valid for Saturday or Sunday dinner 😦 Not to be deterred, we went onto Open Table and switched reservations to Friday, February 13—an early Valentine’s present to ourselves—and had an amazing dinner in the restaurant with fresh farm-to-table selections. Main entree choices are limited to only a handful, but what a tempting handful!

Nearly 25 minutes early for our 8:00 reservation (we had no idea what kind of traffic we’d encounter on a Friday evening,) we wandered into the parlor of the main building (restaurant not clearly marked,) and marveled over the French provincial period furniture, chandeliers and an authentic fireplace all aglow. Warmly greeted by the owner Mark, he asked if we’d like our bottle of wine opened to enjoy by the fire while we waited for our table (it’s a BYO.)

Shortly thereafter, the wife Deena, waltzed in with our two glasses of wine and within another 10 minutes or so we were given a choice of two different tables opting for the one near the bank of windows overlooking the stone terrace. Our seats offered us a view of the open kitchen with three chefs diligently working away. And even though I did not catch her name, our waitress was quite chipper and attentive enough without being overbearing.

Warm radicchio salad.

Pork cheek ragu.

That day’s menu consisted of five interesting first courses and another five entrees. I chose the Warm Radicchio Salad, with pear, buttermilk, blue cheese and hazlenuts. I don’t think I’ve ever seen radicchio that large! The plate reminded me of a wedge salad in appearance. My only complaint: I wish there had been a touch more blue cheese. Russ’ first course was the Pork Cheek Ragu with orecchiette and spicy bread crumbs–absolutely delicious (he offered me a taste.) Sorry to say the photo just does not do it justice.

Two images of the diver scallop dinner.

Long Island duck breast dinner.

Even after a recital of a few specials not on the menu, it didn’t take us long to zero in on our entree selections, with Lynn choosing the Maine Diver Scallops, with brussels sprouts, apple, beet and horseradish. Love, love, loved it! As predicted Russ couldn’t help but select the Long Island Duck Breast accompanied by duck leg sausage, coffee, carrot and plum. I sampled that duck sausage and it was delicious.

As our plates were being cleared we were offered dessert menus that contained four options: Meyer Lemon Curd with brown butter cake and vacherin (Russ’s choice); Chocolate Pudding Cake with vanilla ice cream and caramel; Hazelnut Banana with salted caramel ice cream, hazlenut and white chocolate pudding; and finally Carrot Cake with pistachio, and maple cream cheese icing.

Meyer lemon curd dessert.

I did enjoy a smidgeon of his lemon curd dessert and it was incredibly tasty (once again not such a good photo.) And then to top it off, two plates of the chef’s homemade candies were proffered, each containing a sampling of four different truffles, caramels, etc, which were melt-in-your-mouth divine. As if that wasn’t enough, when our check arrived we were given a wrapped gift containing two red velvet cupcake-like cookies. One almost began to feel guilty…

Homemade candies sampling from the chef.

Other offerings that evening included Sunflower Seed Risotto, Tuna Crudo, and Mushroom Soup rounding out the first course; while additional entrees consisted of Wagyu Bavette Beef, Cervena Elk, and Arctic Char.

On our way out we chatted with Deena to let her know how pleased we were with not only the service, but also the fabulous food. She admitted to being extremely hesitant to offer GroupOns but found the experience to have been well worth it, and we assured her we would be back and would also recommend the Inn at Barley Sheaf to others—so consider this a recommendation!

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The owners, husband and wife team Deena and Mark, are very seriously committed and deeply involved in land conservation and historic preservation, and Barley Sheaf Farm is one of the jewels in their crown of important properties which are fine examples of these traits in Bucks County. Dining at the inn is open to the public Wednesday through Saturday from 6 p.m. on for dinner and brunch on Saturday and Sundays from 8:30 a.m. – 1 p.m.

…It exudes a casual atmosphere which is part, as one reviewer described it, “vintage New Hope and part Key West,” with its tin corrugated roof, wooden and tiled tables, large wicker chairs, and eclectic lighting and artwork…

Read all about this landmark funky establishment under the Neighborhood Joints tab…

We are firm believers in quality over quantity with many things in life, especially when it comes to eating. This very simple recipe, while made up of only a few components, uses top-notch ingredients. Granted, you can certainly incorporate less-expensive items, especially if you’re trying to throw something together in a pinch and that’s all you have—but heh, you’re worth a few extra bucks, right? And by planning ahead, you can purchase these products and store them until a future time crunch.

Always game to try new food items, what prompted this meal was finding the Mario Batali Tuna Pasta Sauce in the supermarket. So with jar in hand, we began conjuring up a meal that would not only suffice, but also satisfy, on a busy weeknight. You know when the first several ingredients listed are something you recognize, that it’s a good sign. In this case the list started with: imported Italian tomatoes, onions, tuna, olive oil, white wine… OK, they had me by this time.

The pasta was artisan made Spinach Tagliatelle Nests by Delverde which we got at MCCaffrey’s (I think); and Spanish Ortiz Bonito del Norte Tuna ordered online through La Tienda. While the pasta water came to a boil, I sliced a few black olives, and opened a small can (3.5 oz.) of the tuna and mixed it into the sauce that was simmering on the stove. From start to finish, the meal took no more than fifteen minutes.

Once the water was ready, I tossed in the nests of pasta to boil for 5 minutes, prepared a couple of side salads, and grated some fresh Parmigiano-Reggiano. My one disappointment was our stash of fresh basil had blackened and being the middle of winter, I couldn’t go out to the herb garden and snip some of our own.

In a coincidental twist, I had the TV tuned to Guy Fieri’s Diners, Drive-Ins and Dives while preparing dinner and who’s waving at the audience while driving Guy’s red Camaro? You guessed it, Mario Batali!

By now it was time to drain the tagliatelle, fill our bowls, and dress with the sauce and grated cheese. Couldn’t get any easier… or tastier… Oh, and take a stab at what I topped it off with? Surprise—a sprinkle of crushed red peppers… time to Mangia!

(Goes well with a nice, crisp glass of Sauvignon Blanc.)

It was Superbowl Sunday when we made this appetizer. So earlier in the day, we threw everything in the slow cooker, turned on low, and left to go see a movie. When we got back several hours later, the house smelled wonderful! You’ find the recipe for Asian BBQ Chicken Wings under The Savory Side of Life tab…

Reported to be the number 1 Mexican restaurant in the Lambertville, NJ / New Hope, PA area, Tortuga’s Cocina offers an expansive menu of authentic and gourmet Mexican dishes, all of which are freshly prepared, and include a number of vegetarian and vegan friendly options in addition to their extensive menu.

Read more about it under the Neighborhood Joints tab…

This versatile recipe is appropriate for just about any meal. Adding potatoes to a frittata makes it filling enough for dinner, especially if paired with a green salad. The frittata also makes a great appetizer and is tasty at room temperature. Also fabulous as part of a Sunday brunch.

Having it set completely in the oven – instead of partially on the stovetop – ensures that it cooks evenly and doesn’t burn under the broiler.

Even though Russ went food shopping earlier in the day, he neglected to get more eggs, so instead of 10, we only had 8 eggs (neither one of us felt like schlepping back out into the cold rainy night for more.) Plus the amount of potato was supposed to be one-pound, but ours was only 3/4-pound. In the end, it didn’t make much of a difference.

Ingredients

• 6 oz. rainbow chard
• 2 Tbs. canola oil
• 1/2 tsp. finely chopped fresh rosemary
• 1 lb. Yukon Gold potatoes, peeled and grated (about 3 cups)
• 1/2 medium sweet onion, finely chopped
• Kosher salt and freshly ground black pepper
• 1 medium clove garlic, finely chopped
• 1/4 tsp. crushed red pepper flakes
• 10 large eggs
• 6 oz. grated aged Gouda (about 2 cups)

Directions

1. Position a rack in the center of the oven and heat the oven to 400°F. Separate the chard stems from the leaves and slice each 1/4 inch thick.
2. Heat the oil in a 12-inch oven-safe nonstick skillet over medium-high heat. Add the rosemary and cook, stirring, until aromatic, about 10 seconds. Add the chard stems, potatoes, onion, 3/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring only occasionally, until browned in spots, about 7 minutes. Remove from the heat, stir in the garlic and red pepper flakes, and spread evenly in the skillet.
3. Lightly beat the eggs in a medium bowl. Mix in the chard leaves and cheese, and evenly pour over the potatoes. Transfer the skillet to the oven and bake until the frittata is set, 15 to 20 minutes. Let cool slightly before serving.

by Ronne Day from Fine Cooking

Variations

You can play with the basic recipe, substituting other ingredient combos for the chard, rosemary, and cheese. Try one of these or create your own. We’re eye-balling the spinach and goat cheese variation.

• Spinach, chorizo, and goat cheese
• Green beans, basil (add it with the eggs), and mozzarella
• Artichoke hearts, thyme, and pecorino

Here, chicken breasts are stuffed and then seared until golden-brown. Several reviewers mentioned they used feta cheese instead of goat cheese; and another person said they didn’t like olives so they substituted spinach with great results. We had all of the necessary ingredients so we stuck to the original recipe—and loved it! Our accompaniment was garlicky sautéed spinach.

As far as the pan sauce, I don’t know why they have you prepare it in a separate skillet. The beauty of a pan sauce is incorporating the browned bits from the pan that you seared the meat in. Simply remove the chicken breasts to a plate, discard any fat in the skillet and set over low heat. Then proceed with the next step.

by Dina Cheney from Fine Cooking

Ingredients

I found it easier to “sew” the breasts with small metal skewers as opposed to toothpicks.

Pan frying the second side of stuffed breasts.

Directions

1. With a boning knife, cut a wide pocket into the thickest part of each chicken breast half, taking care not to cut all the way through. Season the chicken evenly on both sides with 1/2 tsp. salt and 1/4 tsp. pepper total.
2. In a small bowl, mix the cheese, olives, and 1 tsp. each lemon zest and rosemary. Stuff the pockets with the cheese mixture and pin each shut with two toothpicks. Spread the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess.
3. Heat 1 Tbs. of the butter and the oil in a 12-inch heavy-duty skillet over medium-high heat until the foam from the butter subsides. Add the chicken and cook, flipping once and adding another 1 Tbs. of butter halfway through cooking, until golden-brown and cooked through (reduce the heat to medium if necessary), 14 to 16 minutes total. Transfer to plates and remove the toothpicks.
4. While the chicken cooks, melt 1 Tbs. of the butter in an 8-inch skillet over medium-high heat. Add the shallots and cook, stirring, until softened, about 3 minutes. Add the vinegar and boil until syrupy, about 3 minutes. Add the broth and boil for 1 minute more. (See our note above about making the pan sauce in the same skillet as the chicken.)
5. Off the heat, whisk in the remaining 3 Tbs. butter, 1 tsp. zest, and 1/2 tsp. rosemary. Serve the chicken drizzled with the sauce.

The inside yummy stuffing comes oozing out as you slice into the breast. 

Traditional Vietnamese flavorings (including cilantro, mint, Thai basil, star anise, and red chili) have long been used as alternative remedies for all sorts of ailments, and cilantro and anise have actually been shown to aid digestion and fight disease-causing inflammation.

We recently enjoyed aspects of the ethnic cuisine at The House of Pho. Check out the blog under the Neighborhood Joints tab…

Anchovies and cauliflower are a sublime pairing, and this fabulous combination makes cauliflower the star of the meal. While Russ adores anchovies in their whole form, I can’t get past the little hairy critters, but I love the taste of them when finely chopped up and mixed into a recipe. Originally, six whole filets seemed a bit much, but in the end, we got a delicious suggestion of anchovy, not an overpowering punch. This is one of those dishes that improves greatly if allowed to sit for several hours before eating. Serve at room temperature or warm it gently on the stove or in the oven.

Ingredients:

by Ruth Lively from Fine Cooking

Pork Chops with Green Chilies and Onions

Generally speaking, we like our meat and poultry to be bone-in. There are a couple of reasons: First, it slows down the meat’s cooking, so it gives you a little more leeway to get a good, crispy sear on your chop. Second, the bone gives the meat a richer flavor. Check out this fabulous recipe under the “Braising Bonanza” tab…

Teresa Hagan, Lynn Holl, and Maria Odilia Romeu.

Cooking an ethnic meal at the Hartman/Holl abode, “Maison H” with our Ethnic Dining Group the Hagans and the Oldhams. Check out the story under the Ethnic Dining Group tab…

While the “digs” are nothing fancy, the home cooked food was more than passable (for most of us.) It is a BYO with a rather extensive menu that includes Classic Entrees, Favorite Selections, Italian Classics, Pasta Selections, and wood fired pizza; including gluten-free offerings… Get the details under the “Dining with Friends” tab.

Here’s another fabulous “Meatless Monday” recipe. This light, Asian-inflected main course is great served over cooked soba noodles to soak up some of the extra broth.

Just a word to the wise: when we went food shopping and stopped at McCaffrey’s seafood counter, we were shocked to see that halibut was $24.99 a lb! And the few measely pieces on display looked pretty sad, so we said “TaHellWithIt” to the halibut and got cod instead (two 8-oz. fillets), at half that price. Since when did halibut start costing more than lobster and Alaskan king crab legs??

I was hesitant about incorporating the mint, but after reading several reviews raving about the benefits of using it, I went with it — and glad I did. This easy dish is subtly delicate in flavor, and while I tend toward bold, spicy flavors, this was very good! Next time (yes, we’ll definitely make it again), we’ll probably swap out the chicken broth for either vegetable or fish broth to make it truly meatless. And I might even change some of the other ingredients to use lemongrass and fresh basil.

by Jessica Bard from Fine Cooking

Ingredients