Friendly Fork recipes

Robbie Brown of Friendly Fork was kind enough to supply the recipes for his two demo’s.

Osso Bucco

Serves 4)

Ingredients

Mirepoix

450 g (1 lb)

Onion, peeled, coarsely diced

225 g (8 oz)

Carrot, peeled, coarsely diced

225 g (8 oz)

Celery, cleaned, coarsely diced

Sachet d’épices

8 pc Parsley, stems only

1 sprig Thyme, fresh

2 pc Bay Leaf

2 g (½ tsp) Peppercorns, cracked

2 whole Garlic cloves, crushed

Osso Bucco

4 pcVeal shank

To taste salt and pepper

100 mL (3 oz)Vegetable oil

900 g (2 lb)Mirepoix

120 g (4 oz)Tomato paste

1 cup Dry red wine

(Used muskoka lakes cranberry)

2 L (70 oz)Veal jus

1Sachet d’épices

30 g (1 oz)Cornstarch Method

Mirepoix

  1. Coarsely chop all vegetables and reserve for braising.

Sachet d’épices

As the sauce will be strained, the herbs and aromatics can be added direct to the sauce instead of using a sachet d’épices


Braised Veal Shanks

  1. Preheat skillet Season the shanks and sear with oil. Place in a pressure cooker.

  2. Add the mirepoix to the skillet and caramelize. Add the tomato paste and cook. Deglaze with red wine.

  3. Add veal jus and season with salt and pepper.

  4. Add the veal jus, mirepoix and sachet d’épices to the shanks in pressure cooker.

  5. Close pressure cooker; bring up to 10 lbs. Allow about 14 minutes for pressure cooker to heat up, then cook for approximately 40 minutes.

  6. When done, remove shanks and sauce from pressure cooker and cool.

  7. Strain the stock, skim fat and simmer. Adjust seasoning and add cornstarch to desired consistency. Reserve.

  8. Remove meat from bones, dice and reserve.

Tips for recipe

Substitute your favorite meats for braising – lamb shank, oxtail, beef, etc.

If a pressure cooker is not available, braise in the oven for 3 hours or in a slow cooker for 5 hours, or until tender.

Beef jus can be used in place of veal jus

Mixed Mushrooms on Crostini

Crostini is Italian for little toasts. For a flavorful mixture, use a variety of mushrooms. If using shiitake mushrooms, discard the woody stems. This is best served warm or at room temperature.

Preparation Time: 15 Minutes
Cooking Time: 10 Minutes
Servings: about 24 pieces

Ingredients:

  • 1 skinny baguette

  • 1 tbsp (15 mL) olive oil

  • 12 oz (375 g) mixed Ontario Mushrooms, including cremini, portobello, shiitake, oyster and white button

  • 1 Ontario Onion, diced

  • 2 cloves Ontario Garlic, minced

  • 1/2 tsp (2 mL) dried basil leaves

  • 1 tbsp (15 mL) each balsamic vinegar and water

  • 1/2 cup (125 mL) diced smoked ham (such as Black Forest) or prosciutto

  • 2 tbsp (25 mL) chopped fresh parsley

  • 1/2 cup (125 mL) freshly grated Asiago or Parmesan cheese

  • Salt and pepper

Preparation:

Slice baguette into 1/3-inch (8 mm) thick rounds. Brush with a little olive oil and broil until lightly golden in colour.

Clean mushrooms; slice small ones and chop larger ones to make about 4 cups (1 L).

In large nonstick skillet, heat remaining oil over medium-high heat. Add onion and cook until lightly softened, about 1 minute. Stir in mushrooms and garlic; cook for 4 minutes. Stir in basil, then add vinegar and water; cook for 1 to 2 minutes or until liquid has evaporated.

Remove from heat. Stir in ham, parsley and half the cheese. Season to taste with salt and pepper. Spoon mixture onto toasted bread (crostini); sprinkle with remaining cheese.

Make-ahead tip: Cool filling, cover and refrigerate. Before serving, warm briefly in microwave, spoon onto toasted bread (crostini), sprinkle with cheese. Crostini can also be made ahead, cooled and stored in airtight container at room temperature for up to 2 days.