What's Cooking (Take Four)

[Jenise]

Threw in some chard because it sounded good and we had some.

Mike, that's one of the best reasons to do anything! Yes, that's Kriss. About then he hadn't aged a day since first grade. He's in his late 50's now. Gosh, what does that say about us???? Yikes.

Karen, you're getting a lot of mileage out of those peppers. At the risk of repeating myself, though, I knew you'd love them.

Made a big pot of French onion soup, one of my faves.

Not a big slow cooker guy, probably use twice a year, but can be convenient. I had a little time in AM yesterday, but both Betsy and I were pretty busy from noon till 6. So I browned 2 beef osso buco slices, sauteed some mirepoix, added a little garlic and tomato paste, deglazed with wine then added all to a slow cooker with sage, bay, oregano, & broth. When we were home just had to make a gravy and some gremolata, served with broccoli rabe and leftover kale rice. A do again (beef shank from farmers market is considerably less expensive than veal shank).

[Jenise]

I've done veal shanks many times, Dale, but never beef shanks. Mostly because I don't run into them much, but Costco has started carrying them. Three large ones per pkg is a lot of shanking, though--if I could get just one, I'd be tempted.

I love whole lamb or veal shanks, but a whole beef shank would be daunting (a SE Asian restaurant called Twin Tails does one, and 6-8 of us have plenty for everyone). But I saw at farmers market that a great beef purveyor was selling beef shanks cut osso buco style, got 2 pieces (I think one was 1 lb 2 oz, the other 1 lb 6 oz). $10/lb So $25 for big dinner for 2 (and some marrow), and enough for leftover lunch today.

[Jenise]

Pork shanks are great, too. Again, though, not easily come across in my area though oddly a Mexican restaurant has roast pork shanks in red sauce on their dinner menu. I look forward to trying one sometime.

I'm making one of my cold weather favorites: hongshao ji (red-cooked Chicken) Shanghai-style.

-Paul W.

[Jenise]

I made a pot of stewed chicken earlier this week and have been living off of that all week when I've been home: Tuesday lunch, Wednesday dinner, Thursday lunch, lunch AND dinner yesterday and there's one serving left for tonight or tomorrow. I've said before that I love it so much I could eat it every day, and I'm proving that. Tonight, though, lamb chops!

Today I am making Mike's Braised Lemon Chicken, using two large organic bone-in, skin-on chicken breast halves. Right now, they are soaking in buttermilk and seasoned with garlic salt and white pepper. These will pair well with a lemon rice dish and a coleslaw made with green cabbage, toasted sliced almonds, Top Ramen noodles, and sesame seeds. Green onions are added, and a simple dressing of sunflower oil, champagne vinegar, honey, salt, and pepper. A strange recipe from a cookbook I created for the police department, called Cops N Cooks. One of our Crime Prevention officers submitted it. I will also saute asparagus and tomatoes, with garlic and seasoning.