Black Eyed Peas with Collard Greens

Happy New Year! I’m a bit late in posting this recipe, but honestly, this comfort food Southern staple for Black Eyed Peas with Collard Greens makes for a delicious meal on any cold winter night.

Black Eyed Peas with Collard Greens

Black eyed peas are a New Years Day staple in the South, as eating them on New Years Day is thought to bring you prosperity throughout the year.

This version is a bit of a fridge and pantry cleaner. Or, at least it was for me after hosting a New Years Eve party.

I used leftover sandwich rolls to make bread crumbs, leftover bacon from New Years Day morning,  collard greens from a Blue Apron meal I forgot to make (oops), and then added in what was left of the onions, garlic, carrots and herbs I had on hand, which kind of turned this recipe into a cassoulet of sorts.

Ingredients:

  • 1 cup dried black eyed peas
  • 6 oz bacon, chopped
  • 1 yellow onion, chopped
  • 6 garlic cloves, minced, divided
  • 1 large carrot, peeled and chopped
  • salt and pepper, to taste
  • 1 (14 oz) can diced tomatoes, undrained
  • 2 sprigs of rosemary, divided
  • 4 sprigs of thyme, divided
  • 1/2 teaspoon hot sauce, or to taste
  • about 1 cup chopped day old bread (I used one sandwich roll)
  • 1 tablespoon olive oil
  • 1 bunch collard greens, ribs discarded, leaves chopped
  • 2 cups cooked rice

Continue reading Black Eyed Peas with Collard Greens

Slow Cooker Parmesan Herb Pork Loin with Chunky Tomato Sauce

It’s a bit rare for me to share a recipe like this Slow Cooker Parmesan Herb Prok Loin because, for whatever reason, I tend to shy away from making pork or ham.

So when my friend and I were having our cooking marathon, I figured it was a good time to add one in for some variety.

We found this Southern Living recipe for Slow Cooker Parmesan Herb Pork Loin with Chunky Tomato Sauce on myrecipes.com. I couldn’t resist a freezer friendly slow cooker meal, especially when it’s served over pasta!

(Please excuse the quality of these photos. This recipe was too good not to share, even with crummy photos!)

Ingredients:

  • 3 small onions (~2 1/2 cups chopped yellow onion)
  • 1 large carrot (~1 cup chopped carrots)
  • 1 large fennel bulb (~1 3/4 cups chopped fresh fennel bulb)
  • 6 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup red wine
  • 1 (28 oz) can whole tomatoes
  • 1 (14.5 oz) can crushed tomatoes
  • 1/4 cup chicken broth
  • 3 1/3 teaspoons salt, divided
  • 1 1/2 teaspoons black pepper, divided
  • 1/4 cup parmesan cheese
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 (1.5 lb) boneless pork loin roast
  • 1 (16 oz) box spaghetti, cooked according to package directions

Continue reading Slow Cooker Parmesan Herb Pork Loin with Chunky Tomato Sauce

Frozen Blood Orange Margaritas

NOTE: I was sent some blood oranges and cara cara oranges from  The Limoneira Company to use in a recipe. All opinions are mine.

It’s pretty obvious that I love citrus, I use the juice and zest of lemons, limes, and oranges in most of my recipes, so I’m excited to share this recipe for Frozen Blood Orange Margaritas.

So when The Limoneira Company contacted me to help spread the word about their new offerings, I jumped at the chance. Limoneira is traditionally known for its lemons, but recently began expanding their orchards to include more specialty citrus, including Cara Cara and Blood Oranges.

Blood Oranges have a slightly less acidic taste than regular oranges, and their bright red color makes for some really beautiful dishes. I wanted to showcase their color, so I decided to make blood orange margaritas.

As much as I am trying to will it to be spring, it is still pretty cold in Philadelphia, so this version has a bit of cinnamon to add a bit of warmth to the flavor.

Ingredients:

  • 3 cups ice cubes
  • 1 cup blood orange juice (about 6 blood oranges)
  • the juice of 2 limes
  • 1/4 cup triple sec
  • 1/2  cup tequila
  • 1 teaspoon ground cinnamon
  • sugar, for rimming glasses (optional)
  • lime wedge, for rimming glasses (optional)
  • rosemary sprigs, for garnish

Continue reading Frozen Blood Orange Margaritas

Grilled Camembert Cheese Plate

Note: I was sent a jar of Maille Rosemary Honey Mustard to try. Opinions are my own.

I’m kind of obsessed with my new Coyote Outdoor Grill. I’ve basically made a game out of finding things I can grill that are a bit outside of the box. (To see some of my other recipes I’ve made using my beloved grill, check them out here.) So, today, I bring you a grilled cheese plate, specifically a Grilled Camembert Cheese Plate.

Cheese with a thick outer rind, like a Camembert or Brie, are perfect for grilling. The inside becomes this beautiful gooey dip that I just cannot get enough of.

Just sticking a round of cheese on a grill honestly wouldn’t make for much of a recipe, so I decided to grill the whole cheese plate! I paired my lovely cheese with Grilled Rosemary Cashews and Brandied Rosemary Cherries. To finish off the plate, I included honey for drizzling as well as Maille’s Rosemary Honey Mustard that comes in the most beautiful green sandstone jar.

I was sent a jar of the Honey Mustard and I knew it would be the perfect addition to this cheese plate!

Ingredients:

For Grilled Rosemary Cashews:

  • 1/2 cup roasted cashews
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1 teaspoon butter

For Brandied Rosemary Cherries:

  • 1/2 cup dried cherries
  • 4 tablespoons Brandy
  • 1 tablespoon finely chopped fresh rosemary
  • 1 teaspoon sugar
  • the zest from 1 orange

For Grilled Camembert:

  • 1 Camembert round, at room temperature
  • Olive oil, for brushing

Other Cheese Plate Ingredients:

  • local honey
  • Maille Rosemary Honey Mustard
  • French bread, cut into 1 inch slices and grilled

Continue reading Grilled Camembert Cheese Plate

Mustard Chicken with Brussels Sprouts and Roasted Potatoes

So. This is kind of an autumnal meal. But it’s been raining and chilly for about a week now, so I’ve been making more “comfort food” kind of meals. And this one is a definite go-to of mine, it’s so tasty!

I found the recipes for the Chicken and Brussels Sprouts and the Potatoes both on Cooking Light. The chicken and potatoes both cook at 450 degrees F, so these recipes pair perfectly together for a meal that’s on the table in under 40 minutes!

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon minced fresh rosemary
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground black pepper, divided
  • 12 ounces halved baby potatoes
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 3/4 cup fat-free, lower-sodium chicken broth, divided
  • 1/4 cup unfiltered apple cider
  • 2 tablespoons whole-grain Dijon mustard
  • 2 tablespoons butter, divided (or margarine or olive oil to make dairy free)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 12 ounces Brussels sprouts, trimmed and halved

Continue reading Mustard Chicken with Brussels Sprouts and Roasted Potatoes

One-Pot Chicken with Lemon & Rosemary

I am kind of obsessed with Zwilling JA Henckel’s knife of the month. It became my favorite knife overnight! The ZWILLING Pro 8″ Ultimate Serrated Chef’s Knife lives up to its name. This bad boy can be used for basically anything. The serrated edge is comprised of large and small scallops, which helps the knife stay share longer than a fine-edged chef’s knife.

From the website: Precision forged from a single piece of high-carbon, no-stain steel, the SIGMAFORGE® blade is exceptionally sturdy yet flexible. The FRIODUR® blade is ice hardened, making it extremely sharp and durable. The knife is hand ground and polished, then the angle of the cutting edge is checked with precise laser technology. The durable ABS resin handle is ergonomically shaped for a comfortable grip and is triple riveted to the blade.

I have been using it for anything and everything; fruits, veggies, meat, you name it! I typically gravitate towards Santoku knifes so I was surprised how comfortable I was using this chef’s knife. It works great to chop and thinly slice, but is super sharp so be sure to take care where your fingers are when using it (as you should when using any knife).

 

I chose a recipe highlighting this knife’s chopping skills, but it also works great on produce with more delicate out layers like tomatoes, and can even be used to slice chicken breasts with ease.

This recipe is adapted from a Rachel Ray recipe, so you know it’s a quick and simple recipe with tons of flavor. Per her suggestion, you should definitely have a loaf of bread on hand to dip into the yummy sauce!

 

Ingredients:

  • 2 tablespoons olive oil
  • 6 pieces bone-in, skin-on chicken (I used a chicken broken down- 2 breasts, 2 drumsticks, 2 thighs)
  • Salt and pepper to taste
  • 1 large onion, chopped
  • 6 cloves garlic, sliced
  • 1 bulb fennel, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups dry white wine
  • 1/4 cup chopped fresh rosemary
  • 1 cup chicken stock
  • Zest and juice of 1 large lemon
  • Crusty bread, to pass at table

 

Continue reading One-Pot Chicken with Lemon & Rosemary

Honey Mustard Roasted Rainbow Carrots

Hooray for spring weather! As the days get warmer, the produce offerings also get better. It’s the perfect time of year to experiment with more veggies!

 

Door-to-Door Organics, a home delivery organic and grocery company,  is a great way to receive seasonal and organic fruits and vegetables. Their produce is USDA Certified Organic and is locally sourced whenever possible. You choose a produce box size (little, small, medium, or large), type (fruits, veggies, or mixed), and delivery frequency. A few days before it will be delivered, you will receive an email with what will be in the box. You can make up to 5 substitutions, which is really a great feature.

 

You can also shop for other groceries and add them to your delivery, including diary, meat, bread, etc. Their Facebook page is also an awesome resource. You can find some recipes, links to some of their helpful blog posts, and get more information about Door-to-Door Organics!

 

I have been using Door-to-Door Organics for a few weeks now (I get the Little Mixed Box box delivered every other week courtesy of a coupon given to me by Door-to-Door Organics) and was so excited to see that my latest delivery had beautiful rainbow baby carrots in it!

 

I love when my food has vibrant colors, so I couldn’t wait to roast these beauties up. My box also came with a red onion, a head of garlic and some fresh Italian parsley, perfect accompaniments to the carrots.

 

This recipe for Honey Mustard Roasted Rainbow Carrots is really simple and takes about 30 minutes, depending on how soft you like your carrots (I like mine to have some crunch to them!)

 

If you want to try Door-to-Door Organics for yourself, they were nice enough to offer a discount for I Can Cook That readers! Use the coupon code ICANCOOKTHAT to receive $10 off!  

 

Ingredients

  • 1 (12 oz) bag rainbow baby carrots
  • 1/2 red onion, chopped (about 1/3 cup)
  • 2 garlic cloves, minced
  • 1 teaspoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 teaspoon local honey
  • 1 teaspoon dried rosemary
  • salt and pepper, to taste
  • 1 tablespoon chopped fresh Italian parsley

Continue reading Honey Mustard Roasted Rainbow Carrots

Eggplant & Portobello Pasta #BeerLoversHH

I love cooking with beer, I’ve used it a lot in past recipes — everything from Beer-Steamed Clams and Mussels to Pumpkin Spice Bread. So this new cookbook is right up my alley! The Ultimate Beer Lover’s Happy Hour includes bar snacks, beer cocktails, and recipes that incorporate beer into the dish as well as almost 1,000 beer pairing suggestions for the recipes.

I was sent one of the recipes in the cookbook to test and share with you: Eggplant & Portobello Pasta. I  used local witbier in the recipe but you can also use a slightly toasty Vienna Lager, mellow Golden Ale, or classic American Wheat Ale.

unnamed

I also  have a fun contest to share! In celebration of the release of John Schlimm’s new book, The Ultimate Beer Lover’s Happy Hour, you can win a copy of the cookbook for your very own!

For a chance to win, try the recipe of the week (this Eggplant & Portobello Pasta I’m posting below) and take a photo of your dish.

Post it on Facebook, Twitter, or Instagram using the hastag #BeerLoversHH and tag me! (Facebook: I Can Cook That, Instagram: @icancookthat, Twitter: @icancookthat).  Send them my way by Monday, September 8 for a chance to win!

Photos posted using the hashtag will also be compiled onto Sourcebooks’ Pinterest page and shared across Sourcebooks Media.

Pair with: Vienna Lager, Golden Ale, American Wheat Ale

Adapted from The Ultimate Beer Lover’s Happy Hour

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 4 Portobello mushroom caps, sliced into bite-size pieces
  • 2 medium eggplant, peeled and diced (I used graffiti eggplant)
  • Salt and freshly ground black pepper, to taste
  • 1 (16 oz) beer of your choice, preferably the same beer you’re pairing with the dish (I used Walt Wit)
  • 1⁄2 teaspoon dried rosemary
  • 1 cup frozen peas, thawed
  • 1 pound rotini pasta
  • 1 cup grated Parmesan cheese, divided

  Continue reading Eggplant & Portobello Pasta #BeerLoversHH

Sparkling Honey-Ginger Bourbon Lemonade

When I have friends coming to visit, I like to  make a batch of cocktails beforehand so that I have a pre-made refreshment to serve. Lemonade-based drinks are a favorite of mine: I’ve made a Rhuby-Lavender Lemonade as well as a Bourbon-Peach Lemonade in the past.

 

So to keep my trend going, I decided to make this Honey, Ginger Sparkling  Lemonade with Rosemary and added in some bourbon. (My friends are big bourbon fans, if yours aren’t, vodka would work as an easy substitute). I changed the recipe a bit to fit my tastes, but you can find the original recipe here.

 

Ingredients:

  • 1/2 cup local honey
  • 1/2 cup water
  • the juice of 5 lemons, plus the zest of 1 lemon
  • the juice of 1 lime
  • 1/4 cup minced ginger
  • 10 full rosemary stalks
  • 2 1-liter bottles of club soda
  • 1 1/2 cups bourbon
  • Ice cubes

 

Note: Bourbon does include grains that contain gluten. However, distilled alcohol is considered gluten-free because the process of distillation removes the harmful gluten protein, which is why I have this recipe listed as gluten free. If you are highly sensitive to gluten, bourbon may be off limits for you.

Continue reading Sparkling Honey-Ginger Bourbon Lemonade

Braised Baby Back Ribs and Creamy Polenta with Brussels Sprouts and Pancetta

I’ve mentioned on here many times, I really stink at getting an entire meal on the table. I can usually handle making the main dish and then I just scramble to throw a salad together and call it a meal. So when Cooking Planit told me about their app, it was like they had made it with me in mind!

The app, available for the iPhone and iPad (android coming soon) can also be accessed online. Your usage is synced up through your login, so you can browse on your computer, iPhone, and iPad seamlessly. (The app is currently on sale for $0.99 for iPhone and $1.99 for iPad)

The overall goal of Cooking Planit is to get a meal, sides included, on the table at the same time. The app includes tons of recipes that come already packaged as meals, but you can also mix and match to suit your tastes.

Once you choose your recipes/meal, you can add it to “My Cookbook” to store for future use. When you’re ready to go food shopping, just add the meal to your grocery list. The app gives you the option of planning for 2, 4, or 6 servings which I absolutely love! The grocery list can be viewed as a list by aisle (produce, dairy & eggs, canned goods, etc.), images (in case you have no idea what a leek looks like), or by recipe so you can see what you need for which recipe. Once you find and purchase your ingredients, just check them off and remove them from the list.

When you’re ready to get cooking, just bring up the recipe and click get started. The app will walk you through the meal, step by step, so that all parts of the recipe will finish at or around the same time. The app even shows you which cooking equipment, kitchen supplies, and appliances you need to make your meal, almost foolproof! It also lets you know how long it will take to make from start to finish. I liked being able to browse the recipes online at work, get the grocery list up on my phone at the supermarket, and then use my laptop at home to view the directions while I cooked. Super easy! The iPhone/iPad app also has voice control, so if you’re elbow deep in cooking, you can give voice commands like “Move On” or “Go Back.”  When parts of the recipe need a timer, automatic timers show up at the top of the screen for you. The app will also tell you when to slow down so that all parts of the recipe finish at the same time.

So I decided to try it out and give the results below! I (of course) messed with the recipe slightly so my version is below. I chose “Sunday Supper”  but changed it to Baby Back Ribs instead of Short Ribs and used my slow cooker instead of the oven.

Ingredients (serves 2):

Braised Baby Back Ribs

  • 1 carrot, large
  • 1 celery stalk, large
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 4 cloves garlic
  • 1 yellow onion, small
  • 2 lbs baby back ribs
  • 2 cups beef stock, low sodium
  • 1.5 oz tomato paste
  • pepper, to taste
  • 5 black peppercorns
  • 1 dried bay leaf
  • 1.5 tablespoons flour
  • salt, to taste
  • 1 tablespoon olive oil
  • 1/2 bottle Cabernet Sauvignon

Creamy Polenta

  • 1 tablespoon green onions
  • 2 teaspoons fresh parsley
  • 3/4 cup Parmesan cheese
  • 2 teaspoons butter, unsalted
  • 1/2 cup heavy cream
  • 1/2 cup polenta (yellow cornmeal)
  • 2 cups chicken stock, low sodium
  • salt, to taste
  • pepper, to taste

Brussels Sprouts & Pancetta

  • 3/4 lbs Brussels sprouts
  • 1 small shallot
  • 3 slices Pancetta
  • 2 teaspoons butter, unsalted
  • 2/3 cup chicken stock, low sodium
  • pepper, to taste
  • salt, to taste
  • 1 tablespoon olive oil

Continue reading Braised Baby Back Ribs and Creamy Polenta with Brussels Sprouts and Pancetta

Wine and Tomato Braised Chicken Thighs

It’s no secret that I love tomatoes. So when I was contacted to participate in a celebration of Pomi’s 30 year anniversary, I was more than happy to oblige. To celebrate, each month Pomi sends me a Pomi product and an ingredient that should be paired with the product in a recipe.

March’s package came with Chopped Tomatoes and the ingredient of the month was wine, so I loosely used a recipe from Eating Well as a base for a Braised Chicken Thigh recipe with Mushrooms, Peppers, and Onions. (Note: I used my Ninja Cooking System for this recipe but you can use a normal slow cooker as well. I have directions for both below.)

Ingredients:

  • 4 slices bacon
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon freshly ground pepper
  • 1 cup red wine
  • 1 container of Pomi Chopped Tomatoes
  • 1/2 teaspoon salt
  • 4 bone-in chicken thighs (2 pounds)
  • 1 tablespoon olive oil
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 container sliced baby bella mushrooms
  • 1 large green pepper, chopped
  • 2 cups uncooked orzo

Continue reading Wine and Tomato Braised Chicken Thighs

Bacon Wrapped Pork Tenderloin

This may come as a surprise, especially coming from a food blogger, who is about to share a recipe for Bacon Wrapped Pork Tenderloin, but I had my first piece of bacon just a few years back. I’ve never been a big fan of pork products to begin with (I was an awfully picky child… sorry mom!) and swore it off all together after a trip to Switzerland where I couldn’t find anything that didn’t have pork/bacon/ham/sausage in it. But a few years ago, I finally started going back to eating pork, starting with bacon. And I’ve never looked back. Although I’m still not fully into pork yet, I have finally incorporated it slightly into my repertoire.

Hatfield Quality Meats contacted me last week to see if I’d be interested in trying some of their products. At first I was a bit wary but this was my chance to finally work with pork products and perhaps even like it! So I thought I’d jump in head first with a bacon-wrapped pork tenderloin!

Hatfield’s pork products include bacon, tenderloin (marinated and regular), ham steaks and sausage and can be found at your local grocery store. I was sent a boneless pork loin filet, which has no MSG added and is gluten free, as well as thick cut hardwood smoked bacon, both of which I used in this recipe.

Ingredients (get all ingredients here):

Pork:

  • 1 (2-lb.) pork tenderloin
  • 1 tablespoon steak seasoning (recipe below)
  • 6-8 bacon slices
  • Fresh parsley, for garnish

Steak seasoning:

  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme

Continue reading Bacon Wrapped Pork Tenderloin

Herb Infused Turkey Breast

I’ve got turkey on the brain with Thanksgiving fast approaching and I wanted to do a post that used turkey. But if you’re like me, you don’t have 15 people around to help me eat an entire roasted turkey. So instead, why not make an Herb Infused Turkey Breast?

This recipe for Herb Infused Turkey Breast is cooked using the Ninja Cooking System, I thought it was a fantastic alternative for a smaller Thanksgiving. If you don’t have a Ninja Cooking System, you can still make this recipe; you’ll just need a saute pan that is also oven safe.

Ingredients (get all ingredients here):

  • 1 5-6 pound turkey breast
  • 3 carrots, peeled and cut into ½ inch disks
  • 1 onion, peeled and chopped
  • 2 ribs celery, cut into ½ inch slices
  • Kosher salt and pepper
  • 4 cups chicken broth
  • 5 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • 1 lemon, juiced

Continue reading Herb Infused Turkey Breast

Scarborough Fair Cornish Game Hens with Risotto

Do you remember the first recipe you learned how to make? One that was probably so simple, but made you so proud when you had completed the dish? Mine (besides grilled cheese) was a chicken recipe my mom referred to as “Chicken a la Simon and Garfunkel” based on the lyrics in their song Scarborough Fair:
Are you goin’ to Scarborough Fair? 
Parsley, sage, rosemary, and thyme.
Remember me to one who lives there, 
she once was a true love of mine.
I knew the song so I was able to help make dinner by seasoning the chicken and keeping my mom company while humming the tune to the song (which I have to assume was more of a distraction than a help.. I’m a truly awful singer and I’m sure that translates into a truly awful hummer as well).
I figured this was as good as any time to learn how to roast a chicken. So I settled on Cornish game hens seasoned and stuffed with parsley, sage, rosemary, and thyme. I also made a “Scarborough Fair” Risotto to go with the chicken.
Ingredients: (I was making this for a family dinner but lowered the amounts to happily feed 2. Multiply as needed).
  • 2 Cornish game hens
  • 1 tablespoon each of dried parsley, sage, rosemary, and thyme (divided)
  • 2 tablespoons olive oil, divided
  • 1 lemon
  • 4 sprigs each of fresh parsley, sage, rosemary, and thyme
  • 6 small shallots, divided
  • 3 cloves garlic
  • 1/2 cup uncooked arborio rice
  • 1/2 cup dry white wine, divided
  • 2 1/4 cups chicken broth, divided
  • 1/3 cup grated Parmesan cheese (optional)

Continue reading Scarborough Fair Cornish Game Hens with Risotto

Osso Buco with Gremolata

As soon as the weather begins to move into fall, I begin to think of all the hearty meals I will be making in the upcoming months. A slow cooker is such a helpful tool during colder months, it allows you to make a bunch of servings all by dropping them in a pot and just waiting. Slow cooking tough cuts of meat also turns them into the most tender fall-off-the-bone protein. I’ve never tried osso buco before, but a slow cooker version sounds basically idiot proof, so I decided to make it. I actually put this together Sunday night and when I woke up the next morning, spooned out a portion for lunch that day and froze the rest. What a great way to start the week!
I had a heck of a time finding some ingredients despite them being pretty common. So I kind of fudged some of the ingredients. For the original recipe, check it out here.
Ingredients:
  • 2/3 cup all-purpose flour
  • ¾ teaspoon ground black pepper, divided
  • ½ teaspoon kosher salt, divided
  • About 5 pounds veal (go for the cheaper cuts—its usually made with veal shank but they were all out at my market – I used cubed veal and one veal loin chop so that there was some bone)
  • 2 teaspoons butter, divided
  • 2 teaspoons olive oil, divided
  • 2 cups coarsely chopped red onion
  • 1 ½ cups chopped celery
  • 6 garlic cloves, minced
  • 4 cups beef broth
  • 2 cups dry white wine
  • 1 tablespoon fresh rosemary
  • 1 tablespoon minced anchovy fillets (the original recipe calls for 1 tablespoon anchovy paste)
  • ½ cup chopped fresh parsley
  • 1 tablespoon grated lemon rind
  • 2 garlic cloves, minced
  • 8 cups cooked egg noodles

Continue reading Osso Buco with Gremolata

Exit mobile version