Tag: cup chicken broth

Pancetta-Wrapped Leek Gratin – Simply Amazing

I’m all about simply prepared vegetables, but every once in a while I need to cover them in caramelized pork and cheese, and this stunningly delicious pancetta-wrapped leek gratin was one of those times. I love those times.

This “umami bomb” is so flavorful and satisfying, it almost seems disrespectful to serve it as a side dish. Pair this with a slice of buttered bread, hedge your bets with a glass of Sauvignon Blanc, and enjoy a truly special lunch.

For extra credit, after you finish your meal, call your best French friend and describe what you had. They will love and hate you for it. So, whether you make this for lunch, or use it to upstage a steak or grilled piece of salmon, I hope you give this great leek gratin a try soon. Enjoy!

Ingredients for 2 portions:

3 large leeks

about 4 oz pancetta

2 tsp olive oil

salt, pepper and cayenne to taste

1/4 cup chicken broth

1/4 cup drinkable white wine

1/3 cup heavy cream

finely grated Parmigiano-Reggiano cheese as needed
chives to garnish

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Utica Greens and Beans – Finding Good Fortune in Upstate New York

As many of you hardcore foodies know, there’s a southern tradition of eating beans and greens on New Year’s Day to help bring good fortune in the coming year.

By eating “poor” the first day of the year, you supposedly ensure prosperity and good luck the rest of the year. I think I speak for all superstitious, Italian-Americas when I say, that totally makes sense.

Whether you believe in such things or not, you should still try this year’s edible good luck charm, Utica Greens. This delicious Update New York vegetable casserole comes in many forms, but usually contains some combination of bitter greens, usually escarole, pancetta or prosciutto, hot fresh or pickled peppers, and bread crumbs.

I’m adding some cranberry beans, so you all get rich in 2014, but that’s totally fine since the locals often add chunks of potatoes, and once you start doing things like that, all bets are off. Whether side dish or main course, this is a perfect winter vegetable magnet, and I hope you give it a try soon. Enjoy, Happy New Year, and most of all, good fortune!

Ingredients for 6 side dish servings:

2 heads escarole

2 tbsp olive oil, divided

4 ounces pancetta or prosciutto, diced

handful of sliced fresh hot peppers, or jarred pickled peppers

3 cloves minced garlic

1 cup chicken broth

12 ounce can cooked cranberry beans, or Cannellini beans, butter beans, white beans, etc., optional

1/2 cup fine plain bread crumbs, plus more for the top

1/2 cup finely grated parmesan cheese

Saba Braised Lamb Shanks – A New Find and an Old Rule

This absolutely delicious saba braised lamb shanks recipe will hopefully serve two very important purposes. First, to expose anyone currently unexposed to the wonderful world of saba (seriously, Google it). This thick, sweet, syrupy substance is basically cooked-down wine must (grape juice plus seeds, skins, and stems). It’s very similar to aged balsamic vinegar, and although I’ve only recently discovered it, I consider it a “must” have.

The second part of the mission is to reinforce an old rule of thumb for braising meats, which goes something like, “Don’t stop cooking until it’s tender and awesome!!” Sounds simple, right? Yet, I get emails all the time saying my short rib, pot roast, or lamb shank recipes didn’t work because “the meat wasn’t tender.” Sorry, but that’s all you, Chef Took-it-out-because-the-timer-rang.

The only reason tough cuts of meat, like these lamb shanks, don’t get tender enough, is because people go by time instead of common-sense testing. In the video I say to roast, covered, at 200 F. for about 2 1/2 to 3 hours, before starting the final glazing step, but that’s just a guess. I don’t want you to stop when the timer rings, but only when the point of a knife goes into the meat easily.

Remember, a lamb shank cooked 30 minutes too long is still a succulent and delicious thing. The same cut cooked 30 minutes shy? A chewy disappointment. Not to mention all that dental floss you’re going to waste. So, now that there’s no way your lamb isn’t going to come out all moist and tender, the only thing left to do is find yourself some saba, and give this great winter dish a try soon. Enjoy!

Ingredients for 4 portions:
(I used a 9×12-inch dish)

4 lamb shanks

2 tbsp olive oil

2 tsp kosher salt

1 tsp freshly ground black pepper

1 tsp smoked paprika

1 tsp cinnamon

1/2 tsp dried rosemary

1 large onion, sliced

6 cloves garlic, peeled, slightly crushed

1 cup chicken broth

1/3 cup saba or aged balsamic vinegar

1/2 tsp freshly chopped rosemary to finish sauce

– Roast 30 min at 450 F. uncovered

– Add liquid and roast covered at 200 F. about 3 hours, or until knife tender

– Uncover, roast at 350 about 20-30 minutes, or until very tender and glazed. Turn in sauce several times during this final step.

– Strain and reduce sauce

*Note: 3 hour braising time will vary depending on size of shanks.