(photo Niman Ranch)
Blue Plate Special hosts Kurt and Christine Friese chat about the latest food news:
A menu of wheat & corn. That’s what we’ll get w/ honey bee collapse. An Indiana dairy farmer and his “balloon” problem.
Paul and Phyliss Willis talk to Kurt and Christine about pastured pork in Iowa and how they started the Niman Ranch animal welfare pork protocols.
“Farming is the only business in the world where you buy at retail, sell at wholesale, and pay freight both ways.”
“People want to call us growers, but we’re farmers. We own the pigs and take care of them…they call it the chickenization of the pig business.”
Osso Buco Recipe:
4 pork shanks 1 1/2″ thick
2 tablespoons flour seasoned with salt and pepper
1/4 cup butter (or olive oil)
1 yellow onion diced
1 carrot diced 1 stalk celery diced
1 cup dry white wine
1 quart chicken or veal stock
2 sprigs parsley
2 teaspoons lemon zest
2 cloves garlic
2 anchovies (deboned)
Gremolata: chop all the ingredients together until fine.
Dredge the pork in seasoned flour. Melt the butter in a large sauté pan and brown the pork well on both sides. Remove the pork and add the onion, carrot, and celery. Cook until soft and lightly browned. Deglaze the pan with the wine, and reduce until “au sec” (nearly dry). Add the stock and return the pork to the pan. Cover and simmer over low heat for about 2 hours, stirring frequently, until the meat begins to come away from the bone. (Add a little water as needed, but remember that the liquid should be fairly thick.)
Remove the pork from the pan, strain the braising liquid and set aside.
Serve the pork over risotto Milanese moistened with a little of the strained braising liquid and garnished with the gremolata.
Risotto Milanese recipe:
8 cups vegetable or chicken broth
½ t. saffron
3 T. Olive oil
2 T. unsalted butter
1 small onion, finely chopped
2 ½ cups Arborio rice (or other short-grain Italian rice)
¾ cup dry white wine
½ cup grated Parmigiano Reggiano cheese
In a medium sauce pan, bring 8 cups of vegetable or chicken broth – your own or a low-salt canned version to a simmer. In a small cup, use a few tablespoons of the broth to dissolve 1/2 t. of saffron. In a medium to large saucepan, melt 3 T. of olive oil and 2 T of unsalted butter (or all olive oil). Add the small, finely chopped onion and cook until golden. Add the arborio rice and stir to coat it with the onion mixture. Add a cup of the broth and stir constantly as the broth is absorbed. Continue to add the broth a cup at a time. It should bubble slightly but not so fast it evaporates before the rice can cook in the liquid. After about 10 minutes, add 3/4 c. dry white wine in place of the broth. Continue to stir and add broth a cup at a time until the rice is still a bit firm at the center. Stir in the dissolved saffron and 1/2 c. grated parmesan cheese and serve at once.