Sep 272009
 

[Translate] 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 Click here to continue reading this post

Apr 142007
 

[Translate] 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 Click here to continue reading this post

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