CookTeaser

RECIPE

Serves 2

A CookTale

If you like Sweetbreads, you’ll love this recipe. Otherwise give it a try, you never know! Cathie’s mouth watered just anticipating dinner, and happily (for me) it proved to be worth it. When it comes to Offal, any kind of Offal, she is one tough critic.

RECIPE Veal Sweetbreads

INGREDIENTS

1 lb of Veal Sweetbreads
Milk
4 C Water
Kosher or Sea Salt
Juice of half a Lemon plus 1 TB of Lemon Juice
1/4 C Wondra or other finely milled flour
Fresh Black Pepper
2-3 TB of Clarified Butter
2 TB of EVOO
1/4 C of Dijon Mustard.
1/2 C of Butter (softened)

METHOD

1. The day before cooking, place the Sweetbreads in a bowl or small container, cover them with Milk, and allow them to soak in the refrigerator overnight. Remove the Sweetbreads, discarding the Milk, and trim any veins or dark bits. Rinse them well and set aside.

2. Place the Sweetbreads in a small pot, cover with water, and add a big pinch of Salt and the juice of half a Lemon. Add the Sweetbreads, bring the water to a boil, and blanch them for about 5 minutes. Remove the Sweetbreads and plunge them into an ice bath.

3. Line a small sheet pan with a kitchen towel and place the Sweetbreads on the towel in a single layer. Fold the towel over them to cover, place another sheet pan on top, and weigh it down – a heavy pot or a few cans of Tomatoes work well. Place in the refrigerator for at least 3 hours.

4. If your Sweetbreads are large, slice them into medallions. Spread the Wondra on a plate and season with lots of Salt and Pepper. Toss the Sweetbreads in the seasoned
flour until well coated on all sides.

5. Melt the Clarified Butter & EVOO in a heavy bottomed skillet and cook the Sweetbreads over medium heat until golden brown, about 1-1/2 minutes to a side. Do not overcook them. Place the browned Sweetbreads on a paper towel-lined plate and set aside, tenting loosely with foil to keep warm.

6. Combine Dijon & Butter and whip to emulsify.

RECIPE Sauteed Sherry Mushrooms

INGREDIENTS

24 Fresh Shitake or other Mushrooms
1/4 C of Shallots finely sliced
1 oz of Demi Glace dissolved in 1/2 cup of water
1/3 C of Sherry
1/2 C of Light Cream
2 TB of Clarified Butter

METHOD

1. Heat a saute pan & add the Clarified Butter. When the Butter is heated, add the Shallots. Do not let them burn.

2. Add the Shitakes face side down, & saute until them until wilted & have a light brown color. Turn & repeat. (cook in 2 batches if necessary)

3. Return them all to the saute pan, add the Sherry & Cream & simmer for 3 minutes.

4. Add the dissolved Demi Glace & continue to simmer for a few more minutes. Or until the sauce has thickened.

5. Remove & keep warm.

6. When ready to serve, plate the Sweetbreads and add the sauteed Mushrooms

Serves 2

A CookTale

I am about to brag — and this time with good reason! For Sunday dinner I served a scrumptious Osso Buco, thanks to my never disappointing, always reliable Guru, Mario Batali. I admit that I deleted and added particular ingredients, but that’s natural for me and what cooking is all about, being innovative and creative when required. The main course was presented with Porcini Risotto, throughout history, the classic northern Italian accompaniment. How did a nice Jewish boy get so talented? Hanging around the right people as a zoot suiter teenager in the Bronx!

INGREDIENTS For the Osso Bucu

2 Veal Shanks, 2-1/2 inches thick (each about 3/4 of a pound)
Salt & Pepper
6 TB of EVOO
2 medium Carrots, chopped into 1/4-inch-thick coins
1 medium Spanish Onion, chopped into 1/2-inch dice
2 Celery stalks, chopped into 1/4-inch slices
2 TB chopped fresh Thyme leaves
1 Rosemary branch
2 C Tomato Sauce (homemade or Rao’s)
2 C Chicken Stock
2 oz of Demi Glace Gold (through Amazon, from More than Gourmet)
2 C dry White Wine

METHOD

1. Preheat the oven to 375 degrees F. Season the Shanks with Salt and Pepper. In a heavy-bottomed 6 to 8 quart casserole, heat the EVOO until smoking. Place the Shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the Shanks and set aside. Reduce the heat to medium, add the Carrot, Onion, Celery and Thyme and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the Tomato Sauce, Chicken Stock. Demi Glace and Wine and bring to a boil.

2. Place Shanks back into pan, making sure they are submerged at least halfway, add the Rosemary. If Shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil. Place in oven for 2 to 2-1/2 hours and cook until meat is nearly falling off the bone.