Braised Bison Osso Buco Pie

Quick, easy use of leftovers (substitute beef stew but or any slow cooked meat/veggies).

4 osso buco cut of bison (of course you sub beef)
1 cup white beans (rinsed, drained)
1 package of cremini mushrooms (sub any type of mushroom you prefer)
1 clove of garlic, peeled and smashed
1 small bunch of skinny carrots ~ 4-5 or a handful of baby carrots
1 bundle of fresh Thyme (4-5sprigs)
1/2cup rinsed pickled cherries-optional (could sub dried cherries or figs and 1/2 tsp cinnamon, 1/4 tsp clove)
Fresh cracked black pepper
Beef stock or broth
1 package Demi-glace
1 sheet frozen puff pastry, thawed (optional)
1 beaten egg
1 tbsp cornstarch

Instructions:

1. Add all the above ingredients to a slow cooker.
2. Add enough stock to just cover the meat.
3. Spoon pre-packaged demi-glace (available at grocery in the sauce/soup aisle - small disc of concentrate) into slow cooker and mix into broth until dissolved.
4. Cook on High for 4 hours or slow for 8.
5. Upon completion of cooking, discard Thyme sprigs. Remove meat and pull from the bone. Discard bone, fatty tissue and tendon. If you desire - scoop out marrow and eat on toast.

For immediate consumption--
Skim off fat and serve meat, broth, veggies etc...over brown rice or mashed potatoes. Otherwise place contents into refrigerator and allow it to cool so fat can solidify making it easier to remove.

Pie can be made from leftovers or next day. If you don't mind the fat, can me prepared immediately.

To Make Pie:
Note: this will not use all the osso buco- there will be plenty remaining in slow cooker for left overs.
Pre-heat oven to 400F. Place some flour on work surface to prevent pastry from sticking.

1. Roll out pastry, keeping the rectangular shape. Roll dough just enough so it will hang over a pie plate on all sides. Place pastry over pie plate gently taking care not to tear (enough butter in the dough your pie plate does not need greasing). Using hands press dough into plate allowing extra dough to drape over the sides.
2. Using a slotted spoon, place drained meat and veggies into center of dough ~ 3-4cups of filling.

     3. Pull dough from top, right corner into the center.
     4. Repeat with opposing side (left bottom corner).
     5. Repeat again until all 4 sides have covered the filling.

    6. Cut several 2 inch slits into dough. Brush with beaten egg & bake for 30 min. or until crust is brown

In the last 5 minutes of cooking, make gravy to serve on the side.

   7. In a sauce pan heat on low 2 cups of broth from slow cooker. Bring to a simmer.
   8. In a bowl, mix cornstarch and 2 tbsp of broth making a roux.
   9. Add roux to simmering sauce & allow to thicken on the stove. Will develop a nice shine & it is done.

How to Celebrate the New Year?

According to the WSJournal today, David Chang's biggest gripe is his struggle to find a substitute for pork belly in his pork buns! As he ventures out to Sydney to open his new restaurant in 2011, he is concerned that he has become so reliant on pork belly that he is not innovating...good grief! I can think of lots of issues to be more concerned about....change it to lamb bun and use shank - delicious - who needs all that fat from the belly anyway? Or try lamb belly. Lots of chefs are experimenting with animal belly - certain to be succulent but do we really need the most fat possible?

My hope for 2011's food scene is that more people will slow down and appreciate simple, less processed high quality foods high in flavor derived from both cooking technique, layering textures and spices/herbs.

Relax and enjoy a great cup of tea/coffee and a perfectly cream cheese spread bagel or try cracking fresh nuts- any kind- feel how your teeth sink into the meat. Sometimes, myself included, we inhale our foods and don't taste. So, this coming year - take a great piece of chocolate and let it melt over your tongue- don't chew it. I dare you to see how long you can make it.

To kick off this resolution of mine, tonight we prepare a feast instead of a dining out. This a Spanish influenced tapas meal - lots of tiny bites

Cold Course: Artichoke, Hearts of Palm & Fennel salad.

Warm Course: Assorted bite size puff pastries filled with dollop of brie and homemade brandied pears, sweetened cream cheese/ricotta blended with apricot preserves, herbed goat cheese with homemade pickled cherries

Main Course: Homemade classic Romesco sauce to pair with fresh baked olive fougasse, a few seared scallops, baked clams, and a couple crab claws. Romesco is a perfect pair with seafood. Just a dab will do ya. Shockingly the Financial Times' Life & Arts section today featured a blurb on Romesco. Truly one of the best sauces in my opinion.

Dessert: Variety of tiny bites of cheese, fresh sliced fruit, homemade whipped cream and a few chocolate truffles

We will not need to eat for a week! Happy New Year!