Umami

Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

Yucatan Cebolla En Escabeche

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While traditional Osso Bucco is one of my favorite meat dishes, this version of braised sliced veal shanks is, in my humble opinion, far superior.
First, the crispy noodle pillow adds great texture to the soft texture of the meat.
Second, the marinated onions add great umami to the normally quite one-dimensional flavor of an original osso buco.
Third, and most importantly, the hoisin sauce, soy sauce, ginger, star anise and red wine (instead of white wine) make a great improvement to the regular, traditional seasoning of osso buco.
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Pls note, this is in no way a negative judgment of a great osso buco, but rather a testament to the fact that I love my food on the spicy, flavorful side. Let me live, please ………. 🙂
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Bon Appétit ! Life is Good !
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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

Crispy Noodle Pillow

Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Yucatan-style marinated onions are one of my go-to condiments to (almost) everything. (Sandwiches, roasts, braises, bbq´s, veggies, potatoes, salads, etc, you name it – I slap on a few Yucatan Cebolla En Escabeche. 🙂
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: Cut red onions into fine slices, add apple cider vinegar, bay leaves, grd gloves, Mexican oregano, cumin, galic paste, kosher salt and chili flakes

: mix well, marinade overnightt

: Yucatan Cebolla En Escabeche

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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: 2 thick slices of veal shank

: carrots, celery root, carrots, onions, red wine,

: hoi sin sauce, dark soy sauce, sriracha

: gloves, star anis, bay leaves, oregano, parsley, chives

: dredge the veal in a/p flour seasoned with black pepper and kosher salt to taste, saute the veal and the veggies with garlic paste and grated ginger in peanut oil until the veggies have caramelized and the veal has browned

: add 1 qt of red wine, kosher salt, the seasoning sauces and the dried herbs to taste

: add 1/2 qt of tomato passata

: bring to a simmer, cook until meat is tender but NOT falling apart

: Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

: saute 1 1/2 cup cooked, dry noodles in 2 tblsp clarified butter, season with white pepper and kosher salt to taste, when crispy, repeat on other side

: Crispy Noodle Pillow

: top with osso buco

: nape with sauce, top with pickled onions and pickled chilies (optional)

: Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

: Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

: Yucatan Cebolla En Escabeche

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Toasted Focaccia Sandwich With Veal & Pickled Onions

When I have leftovers (meat, seafood, pasta, rice, veggies) in the fridge, rather than just reheat it the next day and have the same dish again, I prefer to create a new, different dish with it.
Therefore, the braised veal breast from the other day became today’s spectacular, highly satisfying “Toasted Focaccia Sandwich With Veal & Pickled Onions”.
Although I used the same meat, it was a completely new dish which, taste-wise and in texture, did not at all remind me of the previous meal it provided me with.
This sandwich was so delicious, I almost padded my own proud and happy shoulder when I ate it. 🙂
While I was writing this, it just came to my mind that this sandwich satisfies a wide range of flavors – sour from the onions, spicy from the chilies, salty from radishes and umami from the veal – marvelous ! 🙂

Bon Appétit ! Life is Good !

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Toasted Focaccia Sandwich With Veal & Pickled Onions

cut sandwich into pieces, serve with salted radishes

add a generous amount of pickled onions, chopped cilantro and pickled peppers/chilies of your choice

Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

: freshly baked focaccia and garlic confit paste

: cut the focaccia in half, brush generously on all four side with garlic paste

: grill/gratinate all 4 sides

: brush with plenty of good quality mustard

: sprinkle with finely grated asiago cheese

: remove all bones from the veal

: cut into “chunks”

: spread the veal on the bottom part of the focaccia

: add a generous amount of pickled onions, chopped cilantro and pickled peppers/chilies of your choice

: cut sandwich into pieces, serve with salted radishes

: Toasted Focaccia Sandwich With Veal & Pickled Onions

: Toasted Focaccia Sandwich With Veal & Pickled Onions

: Toasted Focaccia Sandwich With Veal & Pickled Onions

Fried Tomato-Noodles Pillow

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I did not intend to post this dish when I started preparing it. After all, what can be so special about some re-heated leftover tomato pasta. But then I thought maybe I am on to something. So, instead of just re-heating the pasta with a bit of butter and a few drops of stock or cream (or both), I proceeded to make a non-traditional noodle pillow. Noodle pillows are of course widely eaten in Asian cuisine, but the pasta is never mixed with tomato sauce before frying/sautéing. I am happy to report that this version was super delicious and the tomato taste added to the overall flavor and gave a hint of Unami. Absolutely a new addition to my repertoire of simple comfort food, either eaten as a snack by itself with the addition of a bit of sauce drizzled over it as shown here, or as tasty side dish which will add extra flavor and texture to a variety of dishes.
Next noodle pillow up: Noodle pillow made from curried noodles. I’ll let you know of the result 🙂
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Bon Appetit ! Life is Good !
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Fried Tomato-Noodles Pillow

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: leftover pasta with tomato sauce

: spread pasta in hot peanut oil to even thickness, saute on both sides until crisp and golden

: dipping sauce: mix 2 tblsp soy sauce, 2 tblsp hoi sin sauce, 2 tblsp water, 1 tblsp ketchup, 1 tsp lime juice, season with grated ginger, garlic paste, sesame oil and chili oil, to serve, sprinkle with chopped cilantro and sesame seeds

: Fried Tomato-Noodles Pillow

: Fried Tomato-Noodles Pillow

: Fried Tomato-Noodles Pillow

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Vietnamese Ginger / Caramel Chicken ( Ga Kho )

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I remember when, many years ago, I got my first whiff of fermented fish sauce. It was one of the most disgusting smells I had ever encountered in a kitchen and there was no way I would ever put something this vile into my food !
Forward a few years. Fish sauce (and it’s cousin, shrimp paste) has become a permanent staple in my cup board. I use it for many of my favorite asian dishes, although I still don’t use it as a dipping sauce. In this dish, it is one of the three seasoning pillars . Fish sauce, caramel sauce and ginger play the major part, while garlic, salt and pepper play second fiddle. If you are not used to using fish sauce or shrimp paste, just don’t smell it before you cook it. Once you add it to your food and cook it for a while, it transforms itself into pure magic, giving the final product great flavor and debt. ( Umami, if you must 🙂
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Ingredient’s :

Chicken, thigh’s slashed to the bone
Caramel sauce, see below *
Pearl onion, blanched
Chiles, mixed colors, whole
Onions, sliced
Cilandro, coarsely chopped
Black pepper, fresh ground
Chili flakes,
Fish sauce,
Rice vinegar,
Garlic, paste
Ginger, sliced
Kosher salt,
Peanut oil, to saute

Method :

Season chicken with salt and black pepper and saute until golden brown on both sides. Remove onto absorbent paper. Saute pearl onions and chilies. Remove to absorbent paper. Saute sliced onions, garlic and ginger until translucent. Add vinegar, caramel, and all seasoning. Add chicken and slowly simmer until chicken is cooked through and sauce has reduced enough to cover the chicken. If the sauce becomes too thick before he chicken is cooked all the way, add a bit of water. If the sauce is too thin when the chicken is done, remove chicken and reduce until desired texture is achieved. At this point, strain the sauce if you like it smooth, otherwise, serve it more rustic with all the bits and pieces still in the sauce. Now, return the chicken, whole chiles and pearl onions. Simmer for another minute while basting the chicken to make sure it is well covered in sauce. To serve, add chicken to plate, cover with remaining sauce, top with chilis, onions, cilantro and lime wedges.
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Bon Appetit ! Life is Good !
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* Saute sugar until lightly browned. Add water. If you have not done this before – BE VERY CAREFUL ! This splashes easily and burns right throuhg your skin if you are not careful. I suggest to put the pot into the sink and open the waterspout just a bit while keeping your head as far away as possible 🙂 Stir until smooth and all sugar is desolved. You should now have a light brown liquid. If the sugar solidified, don’t worry. Just put it back on low heat, stir frequently and simmer until all solids are liquified.
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