KOSHER SALT SUBSTITUTION RECIPES

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BUFFALO CAULIFLOWER RECIPE - NYT COOKING



Buffalo Cauliflower Recipe - NYT Cooking image

Cauliflower is a blank canvas that can take on flavors that pack a punch, like Buffalo sauce. It also has lots of craggy edges that the sauce can cling to for maximum flavor. For crisp-edged buffalo cauliflower without a fryer, turn on the broiler. Once the tender florets are roasted, broil them a few minutes so the silky, spicy sauce caramelizes and chars in spots. (A finish under the broiler can also elevate chicken wings coated in Buffalo sauce.) Stir together a quick Ranch-style yogurt sauce for dipping, and get on with the game (or lunch).

Provided by Ali Slagle

Total Time 25 minutes

Yield 4 Servings

Number Of Ingredients 11

1 large head cauliflower (about 2½ pounds), cut into medium and large florets (about 8 cups)
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
4 tablespoons unsalted butter
1/3 cup Buffalo-style hot sauce
1/2 cup full-fat yogurt
1/4 cup buttermilk or mayonnaise
2 tablespoons finely chopped dill, parsley, and-or chives
1 1/2 tablespoons white wine vinegar or rice vinegar or lemon juice
1/2 teaspoon garlic powder or 1 small garlic clove, grated
Kosher salt and black pepper

Steps:

  • Heat oven to 400 degrees, and place a rack close to the broiler and another in the middle of the oven. (If your broiler is in a drawer below the oven, no need to move the racks.)
  • In a large bowl, toss the cauliflower with the oil to evenly coat, then season with salt and pepper. Spread out the cauliflower on a baking sheet in an even layer (arrange flat edges pan-side down for extra browning). Bake the cauliflower on the middle rack, stirring occasionally, until just tender, about 15 minutes.
  • As cauliflower roasts, make the sauce: Melt the butter with the hot sauce in a medium saucepan or skillet over low heat, and stir to combine. Season to taste with salt and pepper. Once melted, turn off the heat, but keep the saucepan on the stove.
  • Make the yogurt ranch (optional): Stir together all the ingredients in a small bowl. Season to taste with salt and pepper, and set aside.
  • Pull the cauliflower out of the oven, and turn on the broiler. Transfer the cauliflower to the hot sauce-butter mixture, stirring the cauliflower to fully coat with the sauce. Then, using a slotted spoon, transfer the cauliflower back to the baking sheet in an even layer.
  • Broil until the cauliflower is singed in spots and cooked throughout, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes for even cooking.) Serve with yogurt ranch for dipping or drizzling, if desired.

Nutrition Facts : @context http//schema.org, Calories 279, UnsaturatedFatContent 12 grams, CarbohydrateContent 15 grams, FatContent 24 grams, FiberContent 5 grams, ProteinContent 6 grams, SaturatedFatContent 10 grams, SodiumContent 726 milligrams, SugarContent 7 grams, TransFatContent 0 grams

PRESSURE COOKER OSSO BUCO RECIPE - NYT COOKING



Pressure Cooker Osso Buco Recipe - NYT Cooking image

This classic dish of veal shanks braised in wine and tomatoes is a masterpiece of northern Italian cooking. Be sure to provide small spoons (espresso spoons work well) so people can scoop the marrow out of the bones, then eat the marrow sprinkled with salt and some of the gremolata. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Total Time 2 hours 30 minutes

Yield 4 to 6 servings

Number Of Ingredients 21

All-purpose flour, for dredging
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 1/2 to 3 pounds (4 pieces) osso buco (bone-in veal shanks), patted dry with a paper towel
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 onion, diced into 1/4-inch pieces
2 medium carrots, diced into 1/4-inch pieces
1 celery stalk, diced into 1/4-inch pieces
4 garlic cloves, thinly sliced
1/2 teaspoon tomato paste
1/2 cup dry white wine
1/2 cup chicken or beef stock, preferably homemade
1 14.5-ounce can diced tomatoes, drained
1/4 cup finely chopped fresh parsley
Finely grated zest of 1/2 lemon
2 garlic cloves, minced
Pinch of kosher salt, plus more as needed

Steps:

  • Spread flour in a shallow bowl or plate. Tie the thyme sprigs, rosemary sprigs, and bay leaf together with kitchen twine.
  • Season the veal with the salt and pepper to taste, and then dredge it in the flour to coat all sides. Using the sauté function on high if available, heat the oil in the pressure cooker. Add the osso buco in batches (do not crowd the pot), and brown it well on all sides, 5 to 7 minutes per side. Altogether this will take 20 to 30 minutes to get the pieces nicely golden all over. Transfer the osso buco pieces to a plate as they brown.
  • Turn the sauté function down to medium if available, or unplug the pot for a minute to let it cool down slightly. Add the butter to the pressure cooker and let it melt; then stir in the onion, carrots, and celery. Cook until the vegetables are very soft, about 8 minutes. Stir in the garlic and tomato paste, and cook until the garlic is fragrant and the tomato paste has darkened, another 1 to 2 minutes.
  • Add the wine to the pot to deglaze it, scraping up any browned bits from the bottom. Stir in the stock and tomatoes and bring to a simmer. Nestle the osso buco pieces into the pot, then top with the herb bundle. Cover and cook on high pressure for 40 minutes. Let the pressure release naturally.
  • Transfer the osso buco to a plate and, using the sauté function, simmer the sauce, stirring it often, until it is thick and reduced, 10 to 15 minutes. Let the sauce settle for at least 10 minutes, and then spoon any excess fat off the top.
  • While the sauce is settling, make the gremolata: In a small bowl, stir together the parsley, lemon zest, garlic, and salt.
  • To serve, transfer the osso buco to a serving platter, spoon the sauce over the top, and sprinkle with the gremolata, with more on the side.

Nutrition Facts : @context http//schema.org, Calories 407, UnsaturatedFatContent 11 grams, CarbohydrateContent 14 grams, FatContent 19 grams, FiberContent 4 grams, ProteinContent 42 grams, SaturatedFatContent 6 grams, SodiumContent 885 milligrams, SugarContent 4 grams, TransFatContent 0 grams

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