first came into existence back in May 2000. Seems a long
time ago now!
snapshot of the Hub-UK
menu in December 2000
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
Osso Buco Ingredients
1 1/2 cups finely chopped onions
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1 Tblsp finely chopped garlic
6-7 lbs. veal shanks, sawed, not chopped, into 8 pieces,
each 1 1/2 inches long, and tied with string around
Freshly ground pepper
1/2 cup olive oil
1 cup good dry white wine
1/2 tsp. dried basil
1/2 tsp. thyme
3/4 cup chicken or beef stock
3 cups drained canned whole tomatoes, coarsely chopped
2 bay leaves
Tblsp. grated lemon peel
1 tsp. finely chopped garlic
3 Tblsp. finely chopped parsley
a Dutch oven with tight cover, just large enough to
snugly hold the pieces of veal standing up in 1 layer,
melt butter over moderate heat and when the foam subsides,
add the chopped onions, carrots, celery and garlic.
Cook stirring occasionally, for 10 - 15 minutes, or
until the vegetables are lightly colored. Remove the
casserole from the heat.
the pieces of veal with salt and pepper, then roll
them in flour and shake off excess. In a heavy 10
- 12 inch skillet, heat 6 tablespoons of olive oil
until a haze forms over it. Brown the veal in the
oil moderately high heat, 4 or 5 pieces at a time,
adding more oil as needed. Transfer the browned pieces
to the Dutch oven and stand them side by side on top
of the vegetables.
the oven to 350°F. Now discard almost all of the
fat from the skillet, leaving just a film on the bottom.
Pour in the wine and boil it briskly over high heat
until it is reduced to about 1/2 cup. Scrape in any
browned bits clinging to the pan.
in the beef stock, basil, thyme, tomatoes, parsley
and bay leaves and bring to a boil, then pour it all
over the veal. The liquid should come halfway up the
side of the veal, if it does not, add more stock.
to a boil on top of the stove. Cover and bake in the
lower third of the oven, basting occasionally and
regulating the oven heat to keep the casserole simmering
gently. In about 1 hour and 15 minutes, the veal should
be tender; test it by piercing the meat with the tip
of a sharp knife.
serve, arrange the pieces of veal on a heated platter
and spoon the sauce and vegetables from the casserole
around them. Sprinkle the top with gremolata, a piquant
garnish made by mixing the grated lemon rind and chopped
garlic and parsley together.
either serve this with Polenta or Risotto.
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