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 Post subject: Richard Blais Osso Buco
PostPosted: Mon Oct 10, 2011 10:43 am 
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Has anyone tried this recipe? http://www.foodandwine.com/recipes/carr ... hard-blais

I saw non vegan Osso Buco on a cookery programme and thought I'd see if anyone had done a vegan version. Most of the recipes used
seitan like you might expect, but the Richard Blais one uses carrots. I liked him when he was on Top Chef but I'm a bit dubious. Has anyone tried it?

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 Post subject: Re: Richard Blais Osso Buco
PostPosted: Mon Oct 10, 2011 10:45 am 
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It sounds good. I mean, I don't see how it could taste bad, but it would really just be carrots (which I personally don't like in large chunks like that). I wouldn't serve that as a main course probably.

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 Post subject: Re: Richard Blais Osso Buco
PostPosted: Mon Oct 10, 2011 10:48 am 
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ijustdiedinside wrote:
It sounds good. I mean, I don't see how it could taste bad, but it would really just be carrots (which I personally don't like in large chunks like that). I wouldn't serve that as a main course probably.


Yeah, that's what I thought.

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 Post subject: Re: Richard Blais Osso Buco
PostPosted: Mon Oct 10, 2011 10:51 am 
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I'd love to try a portobello mushroom or seitan one though. Maybe mushrooms and seitan?

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 Post subject: Re: Richard Blais Osso Buco
PostPosted: Mon Oct 10, 2011 3:15 pm 
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Drunk Dialed Ian MacKaye
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wow, i would love to try a version made with mushrooms and seitan. does osso buco usually have curry?


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 Post subject: Re: Richard Blais Osso Buco
PostPosted: Mon Oct 10, 2011 6:54 pm 
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I don't think curry is a typical ingredient in osso buco--usually it's spices like rosemary, thyme, and parsley. I think a seitan and mushroom version would be really good.

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 Post subject: Re: Richard Blais Osso Buco
PostPosted: Tue Oct 11, 2011 12:51 am 
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So basically that recipe is for curried carrots?

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 Post subject: Re: Richard Blais Osso Buco
PostPosted: Tue Oct 11, 2011 2:16 am 
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IsaChandra wrote:
So basically that recipe is for curried carrots?


I guess. I think I got swayed by the fact that I could be cooking something which appeared on Top Chef without having to adapt it.

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 Post subject: Re: Richard Blais Osso Buco
PostPosted: Tue Oct 11, 2011 3:24 am 
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so, after a bit of googling, it seems like there are quite a few different kinds of osso buco - milanese, in bianco (which has cinnamon, bay leaf and gremolata).. it would seem like the traditional kind has rosemary, thyme, bay leaf, cloves and is garnished with parsley and lemon rind in a gremolata. the wine used is either red wine, white wine and muscat.

the traditional recipe you brown the meat in oil, take it out, sauté finely cut carrot, celery and onions in the same pot, season with salt to draw out moisture, add tomato paste/tomatoes and wine and reduce the liquid to about half by simmering. then you add herbs in a bouquet and some stock, and simmer the meat until tender.
when you serve the osso buco, you garnish with lemon rind and parsley.

so, what i am thinking of doing is basically:
make boiled seitan, let it cool in the fridge for 24 hours.
sauté carrot, onion and celery. add salt. add tomato paste and wine and mushroom stock, and mushroom powder (i think this will help make the taste more deep and umami?) and herbs and simmer until reduced. sauté seitan pieces in a different pan until browned, then add it to the osso buco and simmer for half an hour or so.


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 Post subject: Re: Richard Blais Osso Buco
PostPosted: Tue Oct 11, 2011 3:52 am 
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so, i'm making old school seitan right now, so i can make osso buco tonight. i think i might be making both a pot of regular and a pot of in bianco. we have tons of wine to cook with right now, so it seems like it would be the perfect autumn dish..


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 Post subject: Re: Richard Blais Osso Buco
PostPosted: Tue Oct 11, 2011 10:26 am 
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The only thing I'd say about your plan is that in my experience tomato paste masks mushroom flavors. If you want the mushroom powder to shine through, what about cooking down some fresh tomatoes instead? I just don't want you to waste that precious powder!

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 Post subject: Re: Richard Blais Osso Buco
PostPosted: Tue Oct 11, 2011 11:16 am 
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IsaChandra wrote:
The only thing I'd say about your plan is that in my experience tomato paste masks mushroom flavors. If you want the mushroom powder to shine through, what about cooking down some fresh tomatoes instead? I just don't want you to waste that precious powder!


luckily, we have a ton of dried mushrooms, so i grind the powder myself in a coffee grinder! i opted to use regular canned tomatoes, as i had everything else on hand. and after an hour of simmering, i figure it shouldn't make too much of a difference.

it is simmering now! i'm excited.


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 Post subject: Re: Richard Blais Osso Buco
PostPosted: Tue Oct 11, 2011 1:26 pm 
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this turned out LOVELY.


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