Tag: Ossobucco

Goose Ossobuco with Quince

Goose Baroness Tapuzina

It is finally quince season here in Israel and I love to make savory autumn meals with this tasty fruit. The supermarket had a special on goose right before Rosh Hashana, so I decided to buy several packs of goose ribs from Hungary. At least that is what they are called on the package in Hebrew.

Goose ribs, you say with a laugh….well, actually they are goose drumsticks that have been trimmed to look like lamb ossobuco. So, I decided to make goose “ossobuco” with quince for Shabbat dinner. I wanted to serve it over polenta, but it is not cold enough to have that hearty a meal. I served it over couscous and with Mr BT’s grilled asparagus as a first course. I would recommend making this a day ahead to enhance all of the wonderful flavours of this dish. The taste actually got richer when I reheated it the next day. Goose can be fairly tough, but the meat absolutely fell off the bone.

This dish should be served with a hearty red wine, such as a Shiraz.

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Goose Ossobuco with Quince
Ingredients
  • 2 kg 4 1/2lbs goose drumsticks (skin removed and half of the leg bone has been cut off)
  • 2 quince
  • Juice of one lemon
  • 8 large shallots chopped finely
  • 3 cloves of garlic crushed
  • 4 tablespoons Olive oil
  • 2 tablespoons flour
  • 1 tablespoon tomato paste
  • 1/2 bottle dry red wine
  • 2 liters 4 pints chicken stock
  • Few sprigs of thyme
  • 1 large bay leaf
Instructions
  1. Preheat oven to 180C (350F).
  2. Peel, core, and cut the quince into quarters. Place in a small bowl and squeeze the juice of one lemon on top of the quince. Set aside.
  3. In a dutch oven, heat the olive oil on medium-low heat. Add the shallots and garlic and gently cook them until soft and lightly colored. Add the flour cook the flour mixture for 2-3 minutes. Add the tomato paste and gradually add in the red wine to avoid forming lumps. Add the chicken broth and bring to a boil. Add the goose drumsticks, quince, thyme, bay leaf, and simmer for 15 minutes. Transfer the dutch oven to the oven, covered, and cook for two hours or until the goose is tender.
  4. Serve over polenta, couscous, quinoa, or pasta.

Spanish and Italian-Inspired Shabbat Dinner

Holidays Italian Passover Pesach Spanish Veal Baroness Tapuzina

Since I was too ill to cook the last night of Pesach, I made the meal for Shabbat. Luckily, I still had some matza for my dessert.

Dinner this evening was:

Carn Estofada amb Prunes i Patates (Catalan-Style Veal Stew with Prunes and Potatoes)

I used osso bucco instead of the recommended veal shoulder. As the dish was simmering away, my husband sneaked a taste of the sauce and moaned blissfully, “this dish should be in a museum.” Need I say more? This dish is outstanding. The flavors of chocolate, prunes, chili, cinnamon and orange zest marry into an amazingly complex sauce that just bursts on the palate. The crispy potatoes add the perfect texture to the dish. This is a very rich dish that should be served with a dry and assertive red wine, such as the one we had. In the absence of the Rioja, we drank, a good Cabernet Franc or Shiraz would do pretty well.

For dessert, I made a family recipe that I have never made for my husband. They are matza fritters and they are made in several different countries. The Dutch call them Gremshelish, the Italians call them Pizzarelle Con Giulebbe. My recipe is combination of the Italian version and the version my grandmother used to make from leftover Matza Shalet batter. She served it with a lemon custard. This custard is dairy, so if you keep more than one hour between eating meat and dairy, you can serve this with a non-dairy lemon sauce of your choice.

This was a big hit with my husband. The custard is very light and creamy and the fritters are also light, but should not be served with a rich meal like we had for Shabbat dinner. You should make a double or triple recipe of the custard for all of the fritters.

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Pizzarelle Con Crema di Limone
(Matzah Fritters with Lemon Custard)
Ingredients
For the fritters:
  • 5 matzahs broken into small pieces
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon grated lemon rind
  • 1/4 teaspoon vanilla
  • Pinch of salt
  • 1/4 cup raisins
  • 1/4 cup slivered almonds or pine nuts
  • 3 egg yolks lightly beaten
  • 2 egg whites
  • Vegetable oil for deep frying
For the lemon cream:
  • 1/4 cup sugar
  • 2 large egg yolks
  • 1 cup single cream half and half
  • 2 tablespoons grated lemon peel
  • 1-1/2 teaspoons fresh lemon juice
  • 1/4 teaspoon vanilla extract
Instructions
For the batter:
  1. Wet Matza
  2. Place the matza pieces in a bowl of cold water and soak until soft but not falling apart, one to two minutes. Drain in a colander and squeeze out any excess water.
  3. Mix all Ingredients
  4. In a large bowl, mix together the matza pieces, sugar, cinnamon, lemon rind, vanilla, salt, raisins, pine nuts and egg yolks.
  5. Add Egg Whites
  6. Ready to Fry
  7. In a separate bowl, beat the egg whites until stiff but not dry. Gently fold the beaten egg whites into the matza mixture.
  8. Frying Fritters
  9. In a large, heavy pot, on medium-high, heat at least 2 inches of oil. Drop heaping tablespoons of the matza as necessary, until they are a deep brown on all sides. Remove with a slotted spoon and drain on paper towels.
  10. Matza Fritters
  11. Serve warm or at room temperature, accompanied by the lemon custard.
For the lemon cream:
  1. Whisk sugar and egg yolks in medium bowl to blend. Bring cream and lemon peel to simmer in heavy medium saucepan. Slowly whisk the cream mixture into the yolk mixture. Return to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain custard into bowl; discard solids. Whisk lemon juice and vanilla into custard. Chill until cold, about 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)