The Literate Chef

Posts Tagged ‘braising pan’

Poached Cod with Tomatoes, Olives and Capers

In Fish, Recipes on September 2, 2014 at 5:23 PM

Poached Cod with Tomatoes, Olives and Capers

Poached Cod with Tomatoes, Olives and Capers

Despite the proliferation and availability of Cod on the eponymous Cape where we’ve made our home for the past several years, I usually refrain from cooking it, as it does not lend itself to many cooking techniques. You can’t grill it, it falls apart too easily. Similarly you can’t sauté it, it quickly turns to mush. I suppose you could bake or roast it, but who wants to heat up the oven to 400 degrees in the summer. My dear wife (a/k/a Grammy) has been after me to prepare it for some time. So yesterday, after recalling an earlier success with Pan-Seared Cod, I decided to try poaching and picked up a lovely one pound fillet at our local fishmonger. It was a perfect piece, center cut, about one inch thick throughout, which makes for even cooking.

Ever helpful, Grammy suggested a combination of tomatoes, olives and capers, similar to the preparation used in Red Snapper LivorneseI complied with her suggestion, I’d be a fool not to,  and last night’s dinner was a rousing success.

(Total preparation and cooking time 30 minutes; serves 2)

Ingredients:

1 lb. Cod fillet, preferably 1 inch thick throughout
4 tbsp. olive oil
2 tbsp. chopped shallots
1 cup dry white wine
1 cup clam juice or fish stock
1 large tomato, coarsely chopped
1 cup stuffed green olives (with pimento) halved widthwise
5 tbsp. capers with juice
Kosher salt
Freshly ground black pepper

Procedure:

1. Salt & pepper the Cod fillet on both sides.
2. In a braising pan or a sauté pan  or a skillet that has a cover, heat the olive oil on medium low, add the shallots and cook until soft.
3. Add the white wine, bring to a boil for 2 minutes.
4. Reduce the heat to medium-low and add the seasoned Cod.
5. Add the clam juice, or fish stock.
6. Add the tomatoes, olives and capers, cover and poach for 8 to 10 minutes, until the fish begins to flake.
7. Gently remove the Cod fillet, divide in two, plate and keep warm.
8. Bring the sauce to a boil for 2 to 3 minutes then, spoon the sauce equally over each plate.

Osso Buco Milanese

In Meat, Recipes, Veal on January 4, 2012 at 4:22 PM

Osso Buco Milanese with Gremolata and Risotto Milanese

Serves 4. Active Preparation – 30 minutes, cooking time 3 hours

Ingredients:

4 veal shanks, (Osso Buco) each about 1.5 inches thick (1 lb. each). If larger, have the butcher cut them in two, horizontally.
Kosher salt and freshly ground pepper to taste
4 tablespoons extra-virgin olive oil
4 tablespoons butter
1 medium sized onion, finely chopped
½ cup celery, finely chopped
½ cup carrots, finely chopped
7 garlic cloves—4 sliced thick, 3 minced
3 bay leaves
2 cups unsalted chicken stock
2 cups dry white wine
6 sprigs of thyme
2 tbsp. veal demi-glace
2 tbsp. flour
Zest of 1 orange
Zest of 1 lemon
2 tablespoons minced Italian, (flat-leaf) parsley

Preparation:

1.    Season the veal shanks with salt and pepper.
2.    Heat 2 tablespoons of the olive oil in a large braising pan add the butter and melt.
3.    Brown the veal shanks over medium-high heat until well browned on both sides 8 to 10 minutes. Transfer them to a plate and cover to keep warm.
4.    Add the remaining 2 tablespoons of olive oil to the pan. Add the diced onion, celery, carrots, sliced garlic cloves and bay leaves and cook over medium heat until they are softened and lightly browned, about 8 minutes.
5.    Add white wine and deglaze the pan. Add the chicken stock and thyme and bring to a boil.
6.    Add back the veal and any accumulated juices, cover the braising pan and cook on low heat for about 2- 2.5 hours, until very tender.
7.    Meanwhile, prepare the gremolata.  In a small bowl, mix the orange & lemon zest, minced parsley and the 3 minced garlic cloves.
8.    When the shanks are cooked, transfer them to a serving platter, cover with foil and keep warm in a preheated 200 degree oven.
9.    Strain the liquid into a bowl, discarding the solids.
10.    Rinse the braising pan and wipe dry. Pour the liquid back into the pan, bring to a boil over high heat, add the demi-glace and reduce on high heat for several minutes, lower heat, add flour and return meat to pan and keep warm until ready to serve.
11.    Pour the gravy over the Osso Buco, sprinkle each veal shank lightly with the gremolata and serve.

Note: The Osso Buco can be made in advance. Serve with Risotto Milanese.

One of the treats of this dish is the delicious marrow in the center of the bone. In fact, the name Osso Buco means bone with a hole.

Please see: Where Have All the Butchers Gone?

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