Tuesday, 6/3/2012
(Unit Kitchen)
Today for this class, I have done Osso Bucco, Lamb Roganjosh, Rice Pilaf and Ratatouille.
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*Osso Bucco with Rice Pilaf*
Osso Bucco, is a Italian word for 'bone with a hole', a reference to the marrow hole at the center of the cross-cut veal shank. This is a Milanese specialty of cross-cut veal shanks braised with mire poix, red wine and stock. There are 2 types, a modern version has tomato and the original version does not have. The older version is flavored with cinnamon, bay leaf and gremolata. The modern and more popular recipe include tomatoes, carrots, celery and onion.
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Lamb Roganjosh, is a aromatic lamb dish hailing from Kashmir. Rogan means oil in Persian, while Josh means heat, hot, boiling or passionate. Thus, it means cooked in oil at intense heat. Another interpretation of the name is derived from the word 'Rojan', means the color and 'Josh' means passion, hot and red. So, this dish is red in color. The red color is the characteristic to this dish. A modified version of the dish is yogurt based.
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*Ratatouille*
Ratatouille, is a traditional French Provencal stewed vegetable dish, originated in Nice. Ratatouille is usually served as a side dish, but it also may be served as a meal on its own, accompanied with pasta, rice or bread. Tomatoes are the key ingredient, with garlic, onion, zucchini, aubergine, bell peppers and herbs. Ratatouille is a dish that is extremely popular with dieters. This is because not only is low in fat and calories, but is actually high in nutrients.
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Pilaf, is a dish in which rice is cooked in a broth. The rice may also attain its brown color by being stirred with bits of cooked onion, as well as large mix of spices or herbs. The English term, pilaf is directly from Turkish. Depending on the local cuisines, it may contain meats and vegetables.
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