Recipes for 2006 Reininger Syrah
Ash Hollow Vineyard
Braised Veal Osso Bucco
Butternut Squash & Toasted Pine Nut Risotto
Glazed Baby Vegetables
Sweet Potato Gnocchi
Coffee Truffles
Braised Veal Osso Bucco
This recipe is perfect for a cold Walla Walla winter night with a glass of Syrah. Osso Bucco is a great comfort food. Be sure to serve it with a small knife and crusty bread to best enjoy the marrow.
This recipe requires two to three days of preparation time but the end result is well worth it.
Veal Stock and Veal Demi-glace
10 lbs. large split veal bones roasted until dark
1 small can tomato paste
6 large onions, quartered
2 celery stocks cut into 3” pieces
8 large carrots peeled and cut into 3” pieces
1 head garlic crushed
1 bunch parsley stems
8 bay leaves
1/4 cup peppercorns
1 small hand full of thyme sprigs
1 bottle red wine
At the end of this process, you will have two dishes – the veal stock and the veal demi-glace.
Roast veal bones in a 400°F oven until very dark – approximately 1 hour. Toss all remaining ingredients (except red wine) in a bowl, spreading the tomato paste over all the vegetables. Roast in theoven until dark but not burnt, approximately 20 minutes.
In a large stock pot place bones and vegetables and cover with cold water. Place oven on high heat and bring to a boil.
While this is heating take the pan that the bones were roasted on and place over the stove to get hot. Once it is thoroughly hot add 1 bottle of red wine to the pan and use a spatula to mix the baked on juices with the red wine (when you have finished the pan should be relatively clean).
Add the red wine and juices to the stock pot.
Once the stock has come to a boil pull the stock pot to one side of the burner so that the flame is offset from the pot. Reduce heat to a very slow simmer. Using a ladle, skim all the scum and oil that collects on one side of the pot and discard. Repeat this step as necessary through out the process. Let the veal stock simmer very slowly for a minimum of 10 hours, preferably letting it run overnight on very low heat.
After a minimum of 10 hours, strain the stock. Reserve 1/2 of the stock for the Osso Bucco and risotto.
Put the remaining stock back up onto the stove on medium heat and start reducing, slowly skimming as you go, until it is reduced by 3/4. The end product should coat a spoon and be a rich dark brownand glossy. Set aside. This is your Demi-glace.
Braised Veal Osso Bucco
4 each – 2” cut veal Osso Bucco
2 large onions cut into 1/4” dice
1 head celery cut into 1/4” dice
4 large carrots cut into 1/4” dice
3 cloves garlic, minced
2 Tbsp tomato paste
3 bay leaves
2 Tbsp picked thyme
1 Tbsp chopped rosemary
1 bottle red wine
Veal Demi-glace
Veal Wash
Salt and pepper to taste
The day before you plan to serve them, remove the veal from their packaging and pat dry with a paper towel. Season them generously with salt, pepper, and olive oil and place them on a rack in the refrigerator overnight.
The next day heat a large, thick bottomed cast iron pan on medium high heat. Using a generous amount of vegetable oil, sear the Osso Bucco on both sides until dark and caramelized, remove them and add the diced vegetables, tomato paste, and herbs, sautéing until hot and mixed well.
Place the veal on top of the vegetables and add the red wine. Let this reduce by half. Add in equal parts the reserved veal stock and demiglace until completely covered. (You’ll want to save some of the veal stock for the risotto.) Bring to a slow simmer and skim the oil from the top.
Let this simmer very slowly, covered tightly for 2-3 hours or until the veal is falling off the bone.
Carefully remove the Osso Bucco and strain the vegetables, reserving the vegetables for later use. Reduce the braising liquid until thick and glossy. Stir back in the vegetables and serve on top of the hot Osso Bucco.
Butternut Squash & Toasted Pine Nut Risotto
1 roasted butternut squash
1 large onion diced 1/4 inch
2 cloves garlic minced
2 Tbsp picked fresh thyme
4 cups arborio rice
1/2 gallon Veal Stock simmering
3 Tbsp brown sugar
3 Tbsp toasted pine nuts
1/4 cup fresh chevre
1/2 bottle white wine
1/4 # unsalted butter
3 Tbsp grated Parmigiano-Reggiano
Roast the butternut squash until soft, spoon out the flesh and reserve.
Toast the pine nuts until golden brown.
In a large sauté pan on medium high heat sauté the onions until translucent. Add the arborio rice and lightly toast. Stirring constantly, add the herbs and the garlic. Add the white wine and stir until liquid is cooked out. One large ladle at a time start adding the veal stock, stirring constantly, and letting the liquid be completely absorbed in between additions. Continue adding stock until the risotto is almost done (this may take more or less veal stock then mentioned, but the goal is a soft and barely noticeable crunch to the rice).
At this point stir in the butternut squash, pine nuts, and brown sugar, season to taste and finish the risotto with butter, chevre, and Parmigiano-Reggiano. Serve immediately.
Glazed Baby Vegetables
Ingredients
1 bunch baby carrots
1 bunch baby red beets
1 bunch baby yellow beets
1 bunch baby turnips
2 Tbsp butter unsalted
2 Tbsp champagne vinegar
3 Tbsp brown sugar
Salt and pepper to taste
Peel the baby turnips and carrots and trim the greens off 1 inch from the vegetable. Place in separate pots of salted cold water and bring to a boil, slowly poaching until tender. Once the vegetables are tender move them to a bowl of salted ice water. Peel the baby beets by hand using a towel (the peels should come right off if they are cooked through).
Place a large sauté pan on high heat and melt butter until dark brown, add the baby vegetables and sauté lightly until hot, add the brown sugar, vinegar, salt and pepper. Cook until the sugar melts into a light glaze. Serve immediately.
Sweet Potato Gnocchi
Ingredients
4 large sweet potatoes
4 large eggs
1.5 cups grated fontina cheese
1-2 cups all purpose flour
Salt to taste
1 Tbsp picked thyme
Preheat oven to 350°F, and start a large pot of salted water boiling. Place the sweet potatoes on a sheet tray and using a fork poke four sets of holes in them. Roast in a 350°F oven for 35-45 minutes or until soft all the way through. While this is roasting, combine egg yolks and cheese in a large mixing bowl.
While the potatoes are still hot, using a food mill, rice them into the cheese/egg mixture. Mix well until cheese is melted and place in the fridge. Once the mixture is cool place it on a floured work surface and begin kneading in the flour, 1/2 cup at a time. Only add enough flour to make the mixture slightly firm. Test the dough as you work by placing a small piece in the boiling water and watching for it to float. If it breaks apart, add more flour. If it floats, is very firm, and tastes floury you’ve added too much. Ideally only use enough flour to bind the mixture so it holds together in the water.
Once you have enough flour in the dough roll it out into 3/4 inch diameter logs and cut it into 1 inch long pieces, lightly flouring them to keep from sticking. Boil them in small batches until they float for 30 seconds, placing them immediately in an ice water bath.
To serve, start a large sauté pan on the stove on high heat, melt 2 Tbsp of butter in the pan until dark brown, sauté the gnocchi’s in the butter until crispy on one side, add the picked thyme and season with salt and pepper. Drain off the excess butter and serve hot.
Coffee Truffles
Ingredients
17 oz. heavy cream
2 oz. ground coffee
Heat in a sauce pot until the cream almost comes to a boil. Remove from
heat. Put a lid on the pot and let steep for 10 min. Strain out the coffee
grounds, and reheat the cream until hot. Pour over–
10 oz. chopped bittersweet chocolate
6 oz. chopped milk chocolate
1/2 oz. butter
1 3/4 oz. coffee liquor
Mix until smooth. Let cool at room temp until set up enough to scoop. With a small ice cream scoop, portion to desired truffle size onto cookie sheet. Roll truffles and refrigerate till cold. Roll truffles a second time to coat with a high quality cocoa powder. Consume.
