Holidays & Gatherings

Creamy Bagna Cauda & Seasonal Vegetables

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Bagna Cauda, is a traditional dish from the North region of Italy, Piedmont. Bagna Cauda, literally means “Hot bath”. It is served in a similar way as fondue. It is a warm dip made with Olive Oil or Walnut Oil that it’s heated with generous amounts of garlic and… please do not panic when you read this, I promise you, that when you try this recipe you will fall in love with the abominable ingredient “anchovies”. Me, I’m not afraid at all, I’m an anchovy lover, but I know that there is a lot of people who is even scared by the word. Not even to mention the profound and terrified feeling if they know they are an ingredient in their food  preparation, and some people might off gone into strike if they have to touch them.

Well,what can I say?… give anchovies a chance. Anchovy flavor when is paired with different food and use as condiment to enhance deep of flavors in sauces or stews, acts as a salty umami background flavor. It gives a salty and nutty note that can bring any sauce, salad dressing, marinade or stew to a whole different level. No fishiness or crazy smells. And particularly in this warm sauce, it brings the punch of flavor to the tub party!….
Now, who is taking the bath?…Vegetables, any vegetable raw, steamed, roasted, “ a n y “ vegetable you like. The best way to serve it is keeping the dip warm, I usually use a ceramic Fondue set with a tea light underneath, and serve the warm vegetables in separated plates or arranged in a big platter. Cutting the vegetables in bite size is a must so they can easily be reheated when drenched into the dip. Slices of crusty artisanal bread are ideal to complement the creamy sauce.

There are two ways to prepare Bagna Cauda, the oil route or the creamy route, I like the creamy version for fall-winter cold weather, because is richer and it goes great with the wintery seasonal greens and root vegetables.

The Extra Virgin Olive Oil or Walnut Oil version works great for the summer months when you want to eat something lighter, and in my opinion, the summer seasonal vegetables pair magically with the olive oil.Bagna-Cauda_ingredients

This recipe is great for parties, or for an easy light dinner, Ian and I we usually try to have a vegetable night during the week and this Bagna Cauda it’s fun, easy to prepare and really fulfilling.

How would I describe the flavor of the Bagna Cauda? Creamy-umami, salty-nutty , velvety sauce that makes any vegetable taste like a million bucks with a poor mans budget!…

Give it a try, I will advice you that If you are experimenting for the first time with anchovies, start shy, it is a bit of an acquired taste. But if you already love them kick it up! you gonna love them even more!. About the vegetables, honestly you are the one who is in charge, go to your farmers market see whats in season, try something different one vegetable at a time, chose some veggies you are comfortable with, so you don’t end up giving up. Trying many new flavors at once can be overwhelming.

When choosing your vegetable assortment apply the colors of the rainbow, sounds silly but this will ensure you to have a great variety of flavor, texture, vegetables that taste better raw versus cooked and it will bring a great visual interest to your table… because in the end if it looks good you are more likely to eat it. So have fun!

Ah!… I almost forgot, this is the last recipe of the 2013, thank you so much for all your support!
Happy New year!

May this year bring the best in you.

Ian & Mariana

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Maximus Apple Cinnamon Rolls with Eggnog Glaze

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Oh! Sweet Christmas, It is that time of the year where you want to enjoy yourself in the kitchen, to give and to allow the time to go by with no remorse while indulging the guiltless pleasure of a Holiday morning…. Waaahw Wahhw Wahhw Wahhw… Rewind that… you wake up and your children are screaming “Can we open the presents?” Dog barking, Phone ringing, hubby half sleep, you are feeling cranky because you stayed up late making these rolls for breakfast… this is more like it right?, But where is the Christmas spirit?… No worries, it’s coming out of the oven in a few minutes. Make coffee, place the tray of Apple Cinnamon Rolls in the oven to warm up while you open a few presents. Twenty minutes later your house will start to smell like the north pole kitchen. Cinnamon is in the air! Drizzle the glaze, and scream “Breakfast is ready!”

I know this recipe is not the 1,2, 3 mix and done cinnamon rolls. But, why settle for less?, let’s make it AWESOME, It’s Christmas! I promise you it’s all worth it.

One bite of these rolls and you will feel how the world is merry, joyful, and your efforts so worth it when making these rolls. Time to sit, relax and enjoy!

Undoubtedly, these Maximus Apple Cinnamon Rolls with Eggnog glaze will ungrinch-ify the grinchiest Grinch.

Merry Christmas, Happy holidays, Joy and Hugs!

Ian & Mariana

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Scribbles Garabatos Cookies

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At less than 10 days until Christmas there are too many cookies and so little time! This year I decided to go with just ONE cookie, yes believe it or not just one… Ahem.. let me re phrase that…because there is no way I can eat just one of these buttery and nutty lil cookie sandwiches. I mean one type of cookie, and I chose my favorite ones Garabatos, which translates to: scribbles. The name of these Scribbles Garabatos Cookies comes from the freedom and delightful abandon in which the chocolate is drizzled all over these buttery cookies.  This cookies are very popular and loved in Mexico.

These crisp cookies with a soft crumb like a shortbread are filled with raspberry jam, chocolate ganache or hazelnut spread. A fine scribbling drizzle of dark chocolate, makes these little cookies not only delicious, and appealing, but equally easy to make. Dough is made in a flash in the food processor, chilled for 30 minutes, then rolled, cut, and baked 8-10 minutes. When you bake these cookies a butter cloud hugs you with love and Christmas feelings.

If you want to enjoy and make a simple and delicious effortless buttery cookie, start scribbling, this is the perfect last-minute letter to Santa! Ho, ho, ho!

Scribbles-Cookies-Mexican-Garabatos_Ingredients

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Ponche de Frutas – Warm Fruit Punch

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It is freezing and wet cold here in Austin, I really needed  a warm drink, so last night I geared up and made this warm fruit punch recipe, it is divine and it works like a charm!. This Punch is traditionally from Mexico and is served, on the cold weather months November, December, January, “Ponche de Frutas” Warm Fruit Punch is a delicious warm drink made with fall and winter stone fruits like apples, pears, crabapples, hawthorns, oranges, mandarines, guavas, prunes, plums, raw sugar cane sticks, tamarind, hibiscus tea, cloves, cinnamon well everything but the kitchen zinc!

Imagine all these ingredients gather in a pot, slowly simmering to magically deliver  fantastic warm aromas and wintery flavors with only one mission: warm you up!

There are no rules when making the punch, the only ingredient that is a must is the Mexican cinnamon. For the rest, you can make it with your favorite fruit combinations, but I will encourage you to use at least 2 kind of stone fruits, 1 citrus and either hibiscus or tamarind they add the acidity background note needed to balance the sweetness.

This drink is not meant to be overly sweet. In fact most of the sweetness comes mainly from the fruits so adding a small amount of sugar is just what you need to balance the flavors.

You can use brown sugar, turbinado sugar, honey, dark agave nectar, monk-fruit sweetener or piloncillo* which its my favorite option in small amounts. Piloncillo is raw-pure unrefined sugar compressed into a cone that resembles in flavor to molasses; some times you can find it with cinnamon, anise and a little vanilla added. It is used to sweeten desserts, drinks and bake goods. So a little goes along way.

Can you imagine the aromas that this concoction will bring to your kitchen? spices, apples, cinnamon, oranges, warming up the house!…**sigh**

This punch is served in mugs and with a little spoon so you can eat the fruits from the bottom as you drink along. It is great for parties and family gatherings kids love it!
For the grownups you can spike it up by adding a little splash-a-rooh of your favorite rum or vodka as you serve it.
Whether you make a large, medium or small pot, this fruit punch will definitely warm you up inside out!…

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Mexican Hot Chocolate

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“If there’s no chocolate in Heaven, I’m not going.”
― Jane Seabrook

 

Chocolate must be, with out a doubt, one of the best gifts from Mexico to the world: Xocolat, Kakawa, Chocolate. Mayan and Aztec gods “seed of love and generosity”, manifested in a cacao bean, which they transformed into a beverage known as xocolatl meaning “bitter water”. Modern drinking chocolate is the result of the 17th century European addition of milk and sugar.

One of my favorite guilty pleasures is a cup of Mexican hot chocolate. It lifts my spirit, brings happiness, joy, comfort, warmth, peace, and a great sensation of fulfillment. Love in a cup Mexican hot cocoa also features amazing warm cinnamon notes, vanilla, and frothed milk.

I have fond memories of my Grandma preparing a cup of frothy hot cocoa as dinner. It was almost like an adrenalin shot when we could hear her in the kitchen frothing the milk with her molinillo, the arousing aroma of chocolate, cinnamon and vanilla coming out of the kitchen was heavenly. What is the molinillo?…it  is a wood handled tool that is used to froth and dissolve the chocolate into warm milk. By spinning the long handle between two hands, air is churned into the liquid turning it into a light cloud of goodness. My Grandma definitely knew how to use her molinillo. Her hot chocolate was like sipping a light cloud.

The following recipe is a delicious Mexican Hot Chocolate which provides an exciting experience much different from the little packets to which you add water. In my opinion, this preparation is well worth the extra time and a few ingredients added to your shopping list.
In this recipe I made the addition of chile ancho powder and a hint of pasilla negro, which tickle and warm the throat and enhance the chocolate flavor. I know you will love the recipe. Serve it at your next get-together on a chilly day and watch faces light up with surprise and satisfaction.

Keep warm and enjoy the weather!

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Mexican-Hot-chocolate_ingredients

Mexican Hot Chocolate

Makes 2 generous large mugs, serves two yetis.

2 cups of whole milk
1 cup almond milk
2 chocolate tablets Taza Chocolate brand Chocolate Mexicano 70% Cacao Puro*
½ teaspoon vanilla bean paste or Mexican vanilla extract
1-2 teaspoon ancho powder. Start with one, taste and decide if you need the second one.
2 generous pinches of pasilla negro powder, cayenne or one dry chile de arbol
1 stick of mexican cinnamon
Agave nectar, turbinado sugar or piloncillo to your taste. This is totally up to you, I like mine barely sweet, some people like it sweet, or extra sweet. I would say start with 2 tablespoons and move from there up to your desire sweetness. 

1 wood molinillo or blender.
1 tall pot will work best.

Why Mexican Vanilla and Cinnamon?
Everything that grows together, for me it translates in flavors that belong together. Vanilla comes from an orchid endemic from Veracruz, Mexico and the Mexican cinnamon flavor is delicate and extremely fragrant , if you can get this two your hot cocoa will taste divine!.

Vegan or Lactose intolerance substitutions: Soy milk and Almond Milk/ Rice milk and Almond Milk 
Nut allergies?: Soy milk and coconut / Rice milk and Coconut

Preparation:

1. Place all the ingredients into a tall pot, over medium low heat. With a wood spoon stir until the chocolate tablet becomes a soft paste and the heat starts dissolving the chocolate.
2. Increase the heat to medium and watch the pot at all times. (Believe me the worst spillages on the stove are from milk it can haven in a franc of a second, so watch out!)
3. As soon as you start seen bubbles on the edge of the milk, and the color of the milk has change, star frothing the chocolate with the molinillo.
Place both hands and star swirling around, making sure the molinillo is half into the milk and half out to incorporate as much air as possible into the milk. Once you see a thick layer of chocolate foam , it’s time to serve the chocolate. I usually poor it from high to achieve even more foam. At this point everything goes, sprinkle  some cinnamon and extra cayenne powder or spike it up with some mezcal, rum, hazelnut liquor, coffee liquor…Keep warm!
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Lets talk about chocolate:


Other Mexican chocolate brands that I find extremely good, and they all can be purchased online:
Moctezuma, this chocolate comes from Michoacan, Mexico, it has an intense chocolate flavor, notes of cinnamon and vanilla.
Mayordomo, this legendary chocolate paste is from Oaxaca, and part of a production is still made by hand, absolutely divine.
Rancho Gordo, this chocolate comes from Guerrero, Mexico, its stone ground 70% cacao and its sweetened with piloncillo! amazing, be aware it goes fast on line, but if you are on their website, check for their beans, and multiple other goodies, you can scape!
La taza, hecho en Mexico, I like its strong but balanced flavor, and their varieties. Try other flavors like clove, rose petals, anis (my favorite!), canela, almendras.. etc..
This is a list of my favorite choices, for Mexican chocolate.

Great Chocolate Sources:

Taza CacaoXocolatlMayordomo ClasicoStone Ground Chocolate from Guerrero Mexico,

Chocolate Abuelita:
This is the most common used chocolate tablets for hot cocoa in Mexico. Unfortunately and to my surprise last time I prepared some, the flavor was not the same as it used to. I had to use almost double the amount to give the punch of chocolate and cinnamon flavor that was so characteristic of Abuelita brand…

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Music Pairing: Naufragar – Ana Ferper/Constantini

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Add a new side this Thanksgiving

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Not your 101 Classic Thanksgiving Side dish recipes… Just 6 new side dishes to add this Thanksgiving or any up coming Holiday dinner.

I really get distracted and kind of dizzy when I see these compilations of recipes where there’s too many options. I’m indecisive by nature and these extreme multiple option posts can be overwhelming. I can’t focus. I offer one of my own this year in an effort to add variety rather than replace one of those dear Thanksgiving classics. I narrowed it down to six recipes from the blog that I would love to add to a traditional menu. Some of them are more versatile and unusual to pair with the traditional Turkey dinner but several add pleasant variation in texture or the acid note to balance the richness of traditional dishes. Sometimes “gravyness” can overwhelm us, if you know what I mean.

Something new on the table may attract attention and possibly resistance. Allow your guests to discover the dish on their own terms. This will help you avoid any tension or “pushback” because you have decided to add variation to the meal. With that in mind, I know you will enjoy these dishes and have fun preparing them. During this special meal, please remember to focus on what matters the most at the table: family, friends and being grateful for what we have.

Happy Holidays
Ian and Mariana

Have a wonderful Holiday!

 Add a new side this Thanksgiving

1. Warm Acorn Squash Salad

2. Sweet Potato Salad with Caper Vinaigrette

3. Roasted Fingerling Potatoes with Garlic, Herbs & Almonds

4. Root-a–touille a Ratatouille made with root vegetables

5. Sweet Potato Kale and Quinoa Fritters

6. Kale and Lentil Salad with Honey- Mustard Vinaigrette

 

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Gluten free Cornbread Muffins with Poblano Peppers and Smoked Gouda

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This is the time of the year when quick breads like this fill up the house with warmth and delicious comforting aromas. MAKE THEM, It’s a must.
I have had this recipe for about 25 years …from one of my grandma’s best friends. It is one of the first encounters I had with baking. My modern grandma Ana Fernanda used to make this cornbread; she used some canned goods and different chiles from the north part of Mexico including chile California a bright green chile mild in spice. Also she used Chihuahua style cheese and baked it in a big rectangular dish. By the time this corn bread hit the table it was pretty much gone, absolutely delicious.

I decided to adjust the recipe and replace the canned goods by using fresh ingredients. For me it makes such a big difference in flavor and in texture. I used corn meal instead of corn mix, and interchanged the flour for gluten-free flour mix, which gives them a lighter and fluffier texture. The recipe works great with both types of flour, whether if you are using all-purpose flour, or a gluten-free all-purpose mix.

Now, instead of a big rectangular bread, I think to portion them out it’s the ticket! It cuts down the cooking time and each muffin gets an irresistible crusty top. I used Poblano peppers instead of California, Hatch chiles would be also great if you happen to have some frozen ones from this last season. Now, do not worry about the Poblanos, they are mild with just a hint of heat that play really well with the sweet corn. Instead of Chihuahua cheese, since I could not find one of a good quality and flavor, I used Smoked Gouda. Use what you like, perhaps something local, mild with good melting qualities.

These Cornbread Muffins with Poblano peppers and Smoked Gouda will make everybody happy at the table, including your gluten-free guests, they are moist , fluffy and  flavorful, I assure you this babies can be the hit at your Thanksgiving table or any given baking night!…Or Breakfast…Ian and I split them in half, warmed them on the pan with a dash of butter and topped them with a sunny side up egg…you’ve got to love the leftovers, if there are any…

Enjoy and Happy Thanksgiving!

Corn-Bread-Muffins_ingredients

Gluten free Cornbread Muffins with Poblano Peppers and Smoked Gouda

Makes 12 muffins or one 9×13 rectangular baking dish.

1-1/2 cups organic corn meal flour *
1 cup gluten-free all-purpose flour ** Not gluten-free fan? you can use regular all-purpose flour.
2 teaspoons baking powder***
1 teaspoon plus one pinch kosher salt
4 eggs
½ cup greek yogurt
1-1/2 tablespoons honey
¾ cup corn oil. Grape seed oil, sunflower will work too.
4 tablespoons melted butter
4 small medium fresh ears of sweet corn
1 cup shredded smoked gouda cheese
2 Poblano peppers roasted, skinned, de seeded and sliced into strips. Remember to save some strips to top the muffins!
1 pinch smoked paprika

Topping with:

½ cup shredded cheese
12 thin Poblano strips
smoked paprika to sprinkle on top
12 baking liners

*If you are in Austin, Boggy Creek Farm has the best one, Lamb’s stone ground meal, or Bob’s Red Mill for a national brand.
**The brands I prefer for gluten-free all-purpose flour: Cup4Cup, King Arthur all-purpose gluten-free mix.Not a gluten-free fan, you can use regular unbleached all-purpose flour.

*** I always use aluminum free Baking Powder.

Preparation Method:

1. De-kernel 3 ears of corn and blend on the food processor or immersion hand blender, until a coarse purée. De-kernel the 4th ear of corn and add the kernels to the purée.

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2. Preheat your oven at 375F. Line two muffin baking pans with the large muffin liners 6 on each pan alternating spots. (Please: Read bottom note about baking liners and baking times.)
3. In a medium size bowl mix all DRY ingredients, whisk well to incorporate. Add cheese and toss.
4. In another medium size bowl, mix all your WET ingredients, including the corn kernel purée and the poblano strips. Remember to save some poblano strips to top the muffins.

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5. Combine wet ingredients into Dry with a wood spatula, until well incorporated, do not over mix.

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6. Apply a little oil to a standard size Ice cream scooper, and fill each cup with a well-rounded heaping scoop of the batter. If you are using smaller cups use a leveled scoop.

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7. Sprinkle a little cheese, a poblano strip and a dash of paprika on each muffin.

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8. Place them into the oven on the lower third rack and LOWER the temperature to 350F.
9. Bake at 350F for 17-20 minutes until golden brown tops and a toothpick comes out almost clean with a few crumbs. Remove from oven and wait for 1-2 minutes, remove from pan into a baking rack or a basket and take them to the table. Enjoy.

Note:
Baking liners: I used a large paper cups that overlap if you bake them to close. That’s why I alternate them, and I used two trays. I love the medium size muffins and the raised muffin tops. They take about 17-20 minutes to bake.
If you are using regular cupcake liners I would say you might have more than a dozen, since they are smaller, and they will bake faster, perhaps 12-15 minutes. So, watch out and keep an eye on them.
If you are using dark muffin pans you might have to lower down your oven temperature at 325F since the darker pans retain more heat.

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Enjoy!

Music Pairing: Billie Holiday – The very thought of you

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Braised Lamb Shanks with Fennel, Cipollini Onions and Cauliflower Parsnip Mash

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To braise or not to braise, there’s is no question…. To Braise!

Braising is one of my favorite cooking techniques. I’m always amazed by the results of applying minimal efforts, a little pampering and low and slow heat with a “no rush” time frame. The results are beyond expectations: big warm fully developed flavors, aromas all ingredients in deep harmony. A true feast for kings.

If you follow the 3 golden rules for Braising, you are on the boat of a dinner feast.

1. First, seal, brown, caramelize your well seasoned piece of meat with salt & pepper. Brown all sides over medium heat.
2. Build your saucy broth base, adding the trilogy of all times: celery, carrots and onions, Herbs, good quality chicken or beef stock. Red or white wine that you will drink, a bit of balsamic or sherry vinegar and/or tomatoes. These are acidic ingredients that this braising method needs to break up the collagen in the meat. The combination of all this orchestrated herbs, wine, vegetables, stock with the low moist and dry heat along with time, creates the most tender meat and an amazing rich and flavorful effortless sauce, and tender meat.
3. Cover your meat at 2/3 of the way with stock and wine, cook in the oven at a low temperature for at least 2 and 1/2 hrs…. Low and slow.
The Magic of braising is that it combines a dry and a wet cooking method, creating this juicy and saucy tender meat which also has a crust and slightly roasted top. What could be better?…Now can you imagine the possibilities? different acid components, variety of herbs, vegetables, root vegetables and a cut of meat that is suited for the job.Usually tougher cuts of meat, lamb, pork, rabbit the choice is yours.

Winter is just around the corner. Perhaps there is no better way to warm up your house than with this one pot of Braised Lamb Shanks with Fennel, Cipollini Onions and Cauliflower Parsnip Mash. Oh! did I mentioned the Cauliflower Mashed? I think this is a recipe on its own… extremely easy and surprisingly good, steamed cauliflower and parsnip whipped with a bit of butter and Extra Virgin Olive Oil, salt and pepper, its a mashed with an attitude.

This recipe is for two and easily adapted for 4 to 6. I usually make this over the weekend if we are gonna spend the afternoon around the house or on a Lazy Sunday afternoon. Leftovers like this just get better the next day. Effortless love in a pot. Warm up!

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Braised-Lamb-Shanks-with-Fennel_Lamb-Shanks

Braised Lamb Shanks with Fennel, Cipollini Onions and Cauliflower Parsnip Mash

Serves 2

2 Lamb shanks cut for ossobucco (preferable the front Lamb shanks, since they are the meatiest)
1 glug grapeseed oil for browning the shanks.
1 medium fennel bulb cut in fourths
12 cipolinni onions peeled
2-3 carrots cut in medium pieces
6-8 fingerling potatoes or red new potatoes
2 grated Roma tomatoes
2 cups chicken stock or more if needed.
1 cup Dry white wine
1 – 1/2 teaspoons Herbs de Provence
1 bay leaf
4 garlic cloves unpeeled
1-1/2 teaspoon sea salt
1/4 teaspoon fresh crushed black pepper
2 tablespoons of butter

1 Dutch oven or any enamelware medium size pot with a tight lid.

For the Cauliflower-Parsnip Mash:

1 small cauliflower head
1-2 medium-small Parsnips
2 tablespoons butter
1 little glug extra virgin olive oil
1-2 gluts milk, unsweetened almond milk or soy milk upon your preference.
salt and pepper to taste

Preparation method:

1. Preheat your oven to 425F and prepare all your vegetables, and grate your tomatoes.

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2. Pat dry the lamb shanks and season all sides with sea salt and fresh ground pepper. Heat up the Dutch oven over medium heat, add the grapeseed oil and wait until rippling hot, add the shanks and brown evenly all sides. Remove from pan set aside.

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3. To the same pan add the cipolinni onions and re-season with salt and pepper until they have a bit golden brown color both sides. Remove from pot and set aside.

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4. In the same pot add the fennel quarters and the carrots until the fennel shows some color, at this point make a well in the center of the pan and add the grated tomato, sauté for 3-4 minutes, then add the wine and cook for another 3 more minutes.
5. Once that the tomato and wine are bubbling, make room in the pot and add back the lamb shanks, add the chicken stock making sure the shanks are at least 2/3 covered in liquid. Add the Herbes de Provence, bay leaf, garlic cloves and cover with a lid on the stove. Bring to a rapid simmer. Remove the fennel from the pot, cover the pot with a lid and place the pot into the oven at 325F Set your timer for 1 and a half hours.

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6.After one and a half hours, carefully turn your lamb over, and add the potatoes, fennel and sautéed cipollini onions,make sure the potatoes are summered into the liquid cover with lid and keep braising for another 45 minutes.

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7. Meantime, cut your cauliflower into mini florets, peel and cube the parsnip, steam them on the same pot until soft and tender. Remove from steamer, place in a pot, add butter, salt pepper, extra virgin olive oil and a dash of milk, almond milk or soy milk what ever you prefer. With an inmersion blender whip until creamy and fluffy. A food processor will work well to. Set aside and keep on a warm place.Cauliflower-and-Parsnip-Mashed

 

8. Remove your Lamb from the oven, remove the lid, add the butter to the sauce and let it rest for 15 minutes before serving. this will allow all the juices to re-distributed and it will bring it to the perfect temperature to serve. I love the consistency of the juices when it comes out of the oven, the consistency of the saucy broth tends to be a little more lose, which for me it is perfect to soak some crusty french country bread.*sigh*… But sometimes, If there is to much liquid, I remove the lid and place the pot back into the oven under the oven broiler for 5-7 minutes,  just to get some extra roasted edges on the meat and veggies and it also helps to evaporate some of the extra juices a bit.
But, If you want your sauce to be  thicker or  to make it in to a glossy gravy, Once you get the pot out of the oven, remove the lamb shanks and vegetables into a platter poor some of the liquid over to avoid drying them out and cover them with some foil paper to keep them warm and moist.  Remove herbs and skim fat if necessary. Place the pot over the stove, and bring the liquids to a boil. Reduce to desired consistency, adjust salt and pepper to taste.

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9. To serve, In any of the cases, place your lamb shank over the cauliflower-parsnip mashed, add vegetables on the side and a ladle of the  delicious juicy broth or gravy… do not forget the crusty bread!…Enjoy.

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Braised Lamb Shanks with Fennel, Cipollini Onions and Cauliflower Parsnip Mash…

where is the crusty bread?

Music Pairing: Nouvelle Vague – Dance with Me

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