Slow braised meats are my favorite type of dish, and the osso bucco is a classic comfort dish – particularly good for the cold winter nights. I first learned my osso bucco from the Terra cookbook and I recently had a “refresher” at the Culinary Institute of America bootcamp.
Category: meat
Bacon-wrapped veal roulade with marinated mustard seeds and mustard sauce
I love veal but somehow I don’t cook it often, and I really have one veal dish in my repertoire: osso bucco. Recently I took a cooking class at the California Culinary Institute which inspired me to create this dish. Mustard is a great accompaniment for lean meats (for example, I make rabbit or chicken…
Technique: Bacon wrapped meat roulade
I learned this technique from the Sierra Mar cook book of Craig von Foester and I have been using it for years now. It works well with any lean meat – poultry, veal, venison, rabbit, or lean pork. The bacon gives lean meats much needed juiciness and smokiness.
Lamb loin with dried mushroom crust
This is one of my go-to dishes for a dinner party when I don’t have a lot of time.
Stuffed quail
This dish takes a while to make – mostly because you have to stuff each quail, tie it and roll it in bacon. But it is sumptuous and surprising to dinner guests because you don’t get to taste quail that often.
Duck breast over port and sour cherry reduction
This is a dish that looks very impressive but is relatively quick and easy to prepare.
The perfect steak
Often times the simplest things are the most difficult to do right, and such is the case with steak. It is so easy to ruin a perfect piece of meat, and for the longest time I had given up on cooking steak at home…Until I discovered pan-frying steak.
Venison roulade stuffed with pistachio puree
This dish takes some time but is visually stunning, and a crowd pleaser on a cold winter evening. One of my favorite dishes for holiday entertaining.
