Osso buco
Ingredients
2 Tbsp
1 each
3 cloves
½ cup each
1 tsp each
2-3 cloves
Preheat the oven to 160°C.
In a large Dutch oven or saucepan suitable for the oven, brown the meat in the oil in batches. Remove the meat and season.
Add the onion, carrot and garlic to the pan and stir-fry for about 6 minutes, until the onion is tender. Add the tomatoes and juice, stock, wine, herbs and paprika. Return the meat to the pan and bring to the boil.
Cover and cook for 3 hours in the oven or until the meat is tender. Alternatively, cook in a slow cooker on low for 8 hours.
Directions
Step 1: In a large bowl, whip together 1 whole bulb minced garlic, 8 ounces softened cream cheese and 8 ounces sour cream.
Step 2: Add 1 cup olive oil and 3/4 cup red wine vinegar. Whip.
Step 3: Fold in 1 quart mayonnaise, then add 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon sugar and 2 tablespoons lemon juice. If final mixture is too thick, add a little milk. Keep refrigerated. Will last for several months.
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How to make your own kashk, a creamy, tangy staple of Iranian cuisine
14 Mar 2021 - 15:08
Kashk-o Bademjan (Eggplant Dip With Kashk). Photo by Laura Chase de Formigny for The Washington Post.
By Naz Deravian | The Washington Post
When my family settled in Vancouver in the early 1980s, what we lacked in furnishings we more than made up for with a freezer packed with party-size plastic tubs of ice cream and an overflowing fridge of gallon jugs of milk.
At first glance you might mistake us for a milk-drinking obsessed family, which couldn t be further from the truth. What we were passionate about, however, was the magical transformation of the milk into two equally magical products. One that soothed our homesick hearts: yogurt. And another that indulged our taste buds; sustained us economically in our newly adopted home; and ultimately filled those ice-cream tubs (once the contents were happily consumed, in large part thanks to me): kashk.
Is your butter not as soft as it used to be? The pandemic and our urge to bake is partly to blame – along with palm oil theglobeandmail.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from theglobeandmail.com Daily Mail and Mail on Sunday newspapers.
Vegetable and tofu satay salad
Photo by Babiche Martens.
You can never have enough salad recipes to whip out over the warmer months. Crunchy vegetables are beautiful with a creamy satay sauce that can be made up to a week in advance, ready to drizzle on an array of dishes. Refrigerate in a jar until needed. If you don t have maple syrup, brown sugar will work equally well.
Ingredients
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Directions
Firstly make the satay sauce. Place ginger and garlic inasmall pot with the oil and slowly warm through. Add the cumin, then soy, peanut butter, maple syrup and water, stirring over a low heat until smooth. Add a little extra water if needed.