Spicing up the Holiday Season

Other Charms
Here’s a confession – I’m a terrible cook. Maybe it’s not so much that I a terrible cook, but I can never seem to find the time, or the motivation, or half the ingredients I need to make something truly delicious. Sure, I can make a fairly good Mac and Cheese, or pasta, or anything in a box – but it’s not quite the same as a genuine, made from scratch, type meal. 
Because my cooking skills are rather sub-par, I am always in awe at bloggers who make incredible looking meals or desserts. You woman can do it all – and when I comment that I need you to come over and teach me how to cook, I’m really not joking. I’m getting constantly inspired by you all, so hopefully I’ll get it together. 
On my cooking tangent, I’m also filled with inspiration from Goop’s latest email newsletter featuring holiday meals and treats. Goop is a weekly newsletter and website curated by Gweneth Paltrow that partners with companies and organizations to share recipes, fashion advice and exclusive deals with fabulous companies. 
Here’s one of the recipes I might actually try {cross your fingers and toes that I don’t burn the house down!}
Turkey Osso Bucco
Braising turkey in this osso buco style gives it
that red meat, falling-off-the-bone tenderness. The gremolata sprinkled on
top brightens up the dish. This is a great way to change up your usual
holiday turkey offering. (makes 4)
Ingredients:
•  
4 turkey thighs or legs (bony ends trimmed by an
inch or so)
•  
1 small carrot, chopped
•  
1 small onion, chopped
•  
1 celery stalk, chopped
•  
1 sprig fresh rosemary
•  
2 sprigs fresh thyme
•  
1 bay leaf
•  
1 tablespoon tomato paste
•  
1 small can peeled whole tomatoes
•  
2 cups turkey or chicken stock
•  
2 cups dry white wine
•  
1/2 cup all-purpose flour, for dredging
•  
olive oil
•  
sea salt
•  
freshly ground pepper
gremolata:
•  
¼ cup chopped fresh flat-leaf parsley
•  
¼ cup toasted pine nuts
•  
1 clove garlic, minced
•  
zest of 1 lemon
•  
pinch of sea salt
•  
pinch of freshly ground black pepper
preparation:
1. Preheat oven to 375°F degrees.
2.Season thighs with salt and pepper. Dredge in flour
to coat.
3. In a Dutch oven or heavy-bottomed pan, heat olive
oil over high heat until smoking. Place thighs in pan and cook until brown
all over (about 5 minutes on each side). Transfer to a plate and set aside.
4. Reduce heat to medium and add carrot, onion and
celery and a pinch of salt and pepper. Cook until vegetables are soft and
golden brown, about 7 minutes. Add rosemary, thyme, bay leaf and tomato paste
and cook for about 30 more seconds, to bring out the aromas. Add the
tomatoes, chicken stock and wine and bring to a boil.
5. Place turkey back into pan and make sure they are
submerged at least halfway (if not, add more stock). Cover the pan with
tight-fitting lid or aluminum foil. Place in oven for about 2 hours until
meat is nearly falling off the bone. Remove from the oven and let stand 10
minutes.
6. Combine all gremolata ingredients and sprinkle over
osso buco before serving.

Share:

10 thoughts on “Spicing up the Holiday Season”

  8. Stephanie @twenty-something

    This is quite the recipe to try, can't wait to see how it turns out!! I have never considered myself a good cook but since moving in with John I have started cooking a LOT more and found it's not so hard after all…just takes practice 🙂 And motivation, which I am usually lacking haha.

    Stephanie

Comments are closed.