Servings: 6
Ease of Preparation: Medium
Menu:
CHILI CRAB CAKES – Click here for the individual recipe [1]
MARROW BONES AND PARSLEY SALAD – Click here for the individual recipe [2]
RISOTTO CARBONARA – Click here for the individual recipe [3]
OSSO BUCCO AND SCALLOPS ‘SURF AND TURF’ WITH GRILLED BROCCOLI RABE – Click here for the individual recipe [4]
YOUR CHOICE DESSERT
Click here to download the One BIG Recipe as One BIG PDF [5]
Shopping List:
| Pantry: | On hand: | Need (Minimum): | Yes/no: |
| Salt | ¼ cup (60 ml) | ||
| Black pepper | ¼ cup (60 ml) | ||
| Vegetable oil (such as canola/grapeseed) | 3 cups (710 ml) | ||
| Olive oil | 6 tablespoons (90 ml) | ||
| Carnaroli rice (or arborio) | 2 cups (470 ml) | ||
| Mayonnaise | 1 cup (240 ml) | ||
| Ketchup | 2 tablespoons (30 ml) | ||
| Lemongrass, prepared chopped | 2 teaspoons (10 ml) | ||
| Sambal Oelek | 4 tablespoons (60 ml) | ||
| Tomato paste | ¼ cup (60 ml) | ||
| Bay leaves | 3 each | ||
| Peppercorns | 1 tablespoon (15 ml) | ||
| Panko breadcrumbs | 1 ½ cup (350 ml) | ||
| Cornstarch | 3/4 cup (180 ml) | ||
| Chili oil | 4 tablespoons (60 ml) | ||
| Cornstarch | 2/3 cup (180 ml) | ||
| Flour, all-purpose | ½ cup (120 ml) | ||
| Dairy: | |||
| Butter | 2 sticks (8 ounces/240 g) | ||
| Cheese, pecorino Romano | 3 ounce (85 g) piece | ||
| Eggs | 3 each | ||
| Bakery: | |||
| Short French loaf | 1 | ||
| Dessert? | 6 portions | ||
| Produce: | |||
| Garlic | 1 head (8-10 cloves) | ||
| Shallots | 4 large | ||
| Onion, yellow | 2 medium | ||
| Celery | 3-4 stalks | ||
| Scallions | 1 bunch | ||
| Carrots | 2 medium | ||
| Ginger | 2 @ 1-inch (2.5 cm) pieces | ||
| Lemons | 2 each | ||
| Enoki mushrooms | 1 bunched bundle (3 inch/7.5 cm diameter) | ||
| Thai chiles, red, long | 4 each | ||
| Thai chiles, green, long | 2 each | ||
| Broccoli Rabe (rapini) | 2 bunches | ||
| Italian flat leaf parsley | 1 large bunch | ||
| Thai (holy) basil | 2 sprigs | ||
| Chives | ½ bunch | ||
| Lime | ½ each | ||
| Butcher: | |||
| Osso Bucco (cross-cut veal shank) | 6 @ 5-ounce (142 g) slices, about 1 ½ inches (4 cm) thick | ||
| Beef stock | 2 cups (470 ml) | ||
| Veal demi-glace | 2 cups (470 ml) | ||
| Pancetta | 4-ounces (113 g) | ||
| Fishmonger: | |||
| Crab meat, lump | 1 pound (454 g) | ||
| Scallops, large (U 8-10 count) | 6 | ||
| Wine Shop: | |||
| White wine, for cooking | 1 cup (240 ml) | ||
| White wine, for the table | |||
| Red wine, for the table | |||
| Aperitif /dessert wine | |||
| Special Equipment: | |||
| Cheesecloth | |||
| Grill or grill pan | |||
| Broiler | |||
| Large cast iron skillet (+ a roasting pan if not large enough – see recipe) |
Long Processes, about 5 hours before Dinner Time:
Method:
- Peel and chop 1 head (10-12 cloves) garlic (about 1/3 cup/80 ml), reserve for Risotto Carbonara, Osso Bucco, Chili Crab Cakes, and Parsley Salad.
- Start the Osso Bucco.
- Preheat large cast iron pan over medium-high heat.
- Preheat oven to 300 F (230 C).
- Trim and chop 4-5 stalks celery, ½ inch (1.25 cm) slices, enough to yield about 1 cup (240 ml). Check for sediment and rinse if needed.
- Peel and dice 1-2 yellow onions, ½ inch (1.25 cm), enough to yield about 2 cups (710 ml).
- Peel and dice 2 carrots, ½ inch (1.25 cm), enough to yield 1 cup (240 ml).
- Dust 6 5-6-ounce (142-170 g) Osso Bucco pieces with flour, salt, and pepper.
- Add 3 tablespoons (45 ml) of vegetable oil to the preheated cast iron pan.
- Sear the prepared Osso Bucco pieces well, 5-6 minutes (in batches if needed), until browned on both sides.
- Remove and set aside.
- In the same pan, combine the chopped onions, celery, carrots, and 2 tablespoons (30 ml) chopped garlic.
- Season with salt and pepper and sauté for 2-3 minutes, until starting to soften.
- Push veggies to one side, add ¼ cup (60 ml) tomato paste to the cleared spot, brown the paste in the pan for 1 minute, then stir to combine.
- Add 1 cup (240 ml) white wine and deglaze, stirring and scraping up any stuck bits from the pan.
- Add 2 cups (470 ml) beef stock and 2 cups (470 ml) prepared veal demi-glace to the pan and bring to a boil.
- Make a sachet: cut a 4 x 4-inch (10 x 10 cm) square of cheesecloth, 2 layers thick. In the center of the square, add 3 bay leaves, 1 tablespoon (15 ml) black peppercorns. Bring the opposite corners together and tie like a hobo’s bindle. Add the bundle to the pot with the stock.
- Reduce heat, return the Osso Bucco pieces to the pan and cover. PRO TIP: If the Osso Bucco and veggies do not all fit in the cast iron pan, transfer the contents to a heavy roasting pan and cover with foil.
- Transfer to pre-heated oven, set a timer for 3 ½ hours.
- Trim the Broccoli Rabe:
- Cut off the tough woody ends from 2 bundles of broccoli rabe (rapini).
- Sort through and remove any discolored and/or overly large leaves to feature the tender stems and florets. Discard excess.
- Refrigerate until needed.
Take a 30-minute break
About 1 hour and 45 minutes should have passed… just over 3 hours until Dinner Time! Back to it!
- Render the Pancetta for the Risotto:
- Heat a large skillet over medium-high heat.
- Slice a 4-ounce (113 g) chunk of pancetta into ¼-inch (6 mm) cubes.
- Add the pancetta to the skillet and sizzle 4-5 minutes, until crisp.
- Remove pancetta from pan with a slotted spoon and drain on a paper towel-lined plate.
- Reserve browning and rendered fat in skillet and set aside for the risotto.
- Assemble the Crab Cakes:
- In a medium bowl, add 3/4 cup (180 ml) prepared mayonnaise, 1 ½ cup (350 ml) panko breadcrumbs, 3 tablespoons (45 ml) sambal oelek.
- Trim and chop 4 scallions: slice the whites into very thin slices and add to the bowl. Chop the greens on a thin angle and reserve for the Chili Oil.
- Mix until combined.
- Drain 1 pound (454 g) container of fresh lump crab meat, pick through to remove any shell bits.
- Fold the meat into the mayo-breadcrumb mixture until well combined, taking care to leave the meat fairly chunky.
- Press the mixture into crab cakes, transfer to a tray and refrigerate until needed. PRO TIP: Use a 2 ½ -inch (6 cm) ring mold or round cookie cutter to form neater cakes.
- Make the Tartar Sauce:
- Peel and grate a 1-inch (2.5 cm) piece ginger into a small bowl.
- Remove the leaves from 1-2 sprigs Thai basil and finely chop, enough to yield about 1 tablespoon (15 ml), add to the bowl with the ginger.
- Add ¼ cup (60 ml) prepared mayonnaise, 2 tablespoons (30 ml) ketchup, juice and zest of ½ lime, 1 teaspoon (5 ml) prepared chopped lemongrass, and 1 tablespoon (15 ml) sambal oelek.
- Stir to combine, cover and set aside in the refrigerator until needed.
- Prepare the Parsley Salad:
- Pick the leaves from 1 bunch flat leaf parsley, some tender stems are ok,
- Stack the leaves on top of each other, roll them, and cut through with a sharp knife to create small strips, add the cut parsley to a small bowl.
- Deseed and finely chop 1 red Thai chili, add to the bowl.
- Peel 4 shallots and dice very fine (1/8-inch/3 mm), add about 2 tablespoons (30 ml) to the bowl. Reserve the other half for the Risotto Carbonara (about 2 tablespoons/30 ml).
- Use a rasp to add the zest of 1 large lemon to the bowl.
- Add 1 tablespoon (15 ml) of the chopped garlic.
- Toss to combine, refrigerate and reserve until needed.
- Pull the Osso Bucco:
- When the timer goes off, pull the braised Osso Bucco from the oven and crack the lid by ½ inch (1.25 cm), allow to cool slowly at room temperature.
- Reduce oven temperature to 275 F (95 C).
- For the Chili Oil
- Cut 3 long red Thai chilies and 2 long green Thai chilies on a thin angle to create small rings of pepper.
- Peel a 1-inch (2.5 cm) piece of ginger and slice into very small matchsticks: first, slice thin against the grain, then stack the slices, then cut the stack into thin slices.
- Mix together reserved sliced scallion greens, chilies, and ginger in a small bowl.
- Set aside and reserve for chili oil.
About 3 hours should have passed, take a short break, then start the Short Processes:
- Make a kit for the Risotto Garnish:
- Cut the root end, about 1 inch (2.5 cm), from the end of 1 bunch of enoki mushrooms.
- Pull the bundle apart into 6 smaller bundles, place them in a bowl on a tray.
- Cube ½ stick (2 ounces/57 g) butter, place in a bowl on the same tray.
- Crack 2 eggs into a small bowl.
- Separate the yolk from a third egg, save the white for another use or discard.
- Add the yolk to the bowl with the other two eggs. Whisk until uniform.
- Use a rasp or the small side of a box grater to grate 3 ounces (85 g) pecorino cheese into the egg, whisk again, then add the bowl to the tray.
- Chop ½ bunch chives into very thin slices, add to the tray.
- Refrigerate the tray, aka, the Risotto Garnish ‘kit’, until needed.
- Slice the Bread:
- Use a sharp serrated knife to slice a short French loaf into thin slices, about 1/4-inch (6 mm) thick.
- Set aside at room temperature until needed.
- For the Broccoli Rabe:
- Place a pot of salted water over high heat and bring to boil.
- Prepare a bowl of ice water and set alongside.
- For the Osso Bucco:
- Use a slotted spoon or spatula to carefully lift the braised (and slightly cooled) Osso Bucco pieces from the braising liquid onto a tray.
- Return the pan with the braising liquid to a burner and heat to a simmer over medium-high heat.
- Use your hands to separate the marrow bones from the meat. Carefully remove any cartilage from the outside of the bone, taking care to leave all of the tender marrow in the middle. Transfer to an oven-ready tray for reheating later.
- Separate the meat along the natural divisions into larger muscles, discarding (or snacking on…) all the excess fatty bits left behind.
- In a small bowl, mix 2 tablespoons (30 ml) corn starch and 2 tablespoons (30 ml) of water.
- When the braising liquid is simmering, slowly stir in the cornstarch mixture with a wooden spoon.
- Continue stirring until the sauce reaches slightly thick consistency.
- Return the muscles to the thickened braising liquid.
- Locate and discard the sachet, cover the pan and return to the oven to stay warm until needed.
- For the Broccoli Rabe:
- Add the reserved broccoli rabe to the pot of boiling water and boil for 1 minute, until the colour sharpens.
- Transfer the cooked Rabe to the ice water to stop the cooking.
- Pull the Parsley Salad, Tartar Sauce and Crab Cakes from the fridge to warm slightly at room temperature.
Take a 30-minute break… then…
About 5 hours should have passed, it’s Dinner Time!
- For the Chili Crab Cake:
- Heat 2 tablespoons (30 ml) veggie oil in a large non-stick skillet over medium-high heat.
- In a separate pan, combine 4 tablespoons (60 ml) vegetable oil and 4 tablespoons (60 ml) of chili oil over medium-low heat.
- Sear the crab cakes in the non-stick pan for 1-2 minutes, until golden brown and starting to crisp.
- Flip and repeat, cooking until evenly browned.
- Transfer to an oven safe tray lined with parchment paper. Place in oven for 5 minutes.
- Add reserved scallion-chili mixture to hot chili oil. NOTE: It should sizzle when it lands in the pan.
- Cook the chili oil, stirring, for 1 minute then remove from heat.
- Place a dollop of tartar sauce on centre of 6 medium plates.
- Remove crab cakes from the oven, turn off oven.
- Place 2 crab cakes onto each plate, beside the sauce, one leaning on the other.
- Spoon 1 tablespoon (15 ml) of heated chili oil directly over each portion of crab cakes, making sure to include the chili/scallion bits.
- Wipe the rims of the plates.
- Serve immediately.
- Preheat the grill to medium-high heat.
- Transfer the Osso Bucco from the oven to the stove-top (very low heat) and turn on the broiler to pre-heat.
Sit down and enjoy!
- For the Marrow Toast:
- Season the reserved marrow bones with salt and pepper, drizzle with olive oil, and transfer to the broiler. Set a timer for 2 minutes.
- Brush the sliced bread with veggie oil and season with salt and pepper. Grill 30-40 seconds per side until just charred. Leave the grill hot for the Broccoli Rabe.
- Squeeze half a lemon (use the leftover zested lemon) into the parsley salad, add 2 tablespoons (30 ml) olive oil and toss to combine.
- Retrieve the marrow bones from the broiler (turn off).
- Lay out 6 plates, adding one broiled marrow bone to each plate.
- Place a mound of Parsley Salad beside each marrow bone.
- Lean one slice of the grilled toast against the bone.
- Place a narrow spoon alongside.
- Serve immediately.
Sit down and enjoy!
- Make the Risotto Carbonara:
- In a medium saucepan, heat 2 quarts (2 L) of light chicken stock over medium heat.
- Reheat, over medium-high heat, the reserved pan of rendered pancetta fat.
- Add 2 tablespoons (30 ml) chopped shallots and 1 tablespoon (15 ml) chopped garlic, and cook 1 minute, until sizzling.
- Add 2 cups (460 ml) of carnaroli rice and stir over the heat for 1-2 minutes until crackling.
- Add 1 cup (240 ml) white wine and stir 1-2 minutes until completely absorbed.
- Reduce heat to low and add a few ladles of the warm stock and stir from time to time.
- Keep adding stock by the ladleful and stirring from time to time for about 20 minutes until most of the stock is absorbed and the rice is plump and almost cooked through.
- Fry the Enoki Clusters:
- Heat 1-inch (2.5 cm) of veg oil in a skillet over medium-high heat, heat to 350 F (175 C).
- Retrieve the tray of garnishes from the fridge (enoki clusters, butter, egg-cheese mixture, chives).
- Place about ½ cup (120 ml) cornstarch in a bowl, season with salt and pepper.
- Fry the Enoki: in batches, lightly dust the enoki clusters in the cornstarch, then transfer to the hot oil and fry for a 30-40 seconds until just crisp, flipping if needed. Use a slotted spoon to transfer the clusters to a paper-towel lined plate. Repeat until all 6 clusters are fried. Season with salt.
- Plate the Risotto:
- Check the Risotto, it should be just ready (cooked through but still with a little ‘crunch’), remove it from the heat and transfer to a mixing bowl.
- Add cubed butter to the hot risotto, folding it in with a rubber spatula.
- Lay out 6 six small bowls for plating.
- When the butter is incorporated, working quickly, use a paddle or a large spoon to fold the egg-cheese mixture into the risotto, stirring constantly to prevent scrambling.
- Stir in the reserved crispy pancetta, season with salt and pepper.
- Immediately spoon the risotto into the 6 bowls.
- Garnish each bowl with 1 enoki crisp, a sprinkling of chives, and grated pecorino.
- Wipe the rims, Serve Immediately.
Sit down and enjoy!
- For the Surf and Turf:
- Heat 2 tablespoons (30 ml) veggie oil in a medium cast iron pan over medium-high heat.
- Strain broccoli rabe from ice water and pat dry.
- In a medium bowl, toss the broccoli rabe with 2 tablespoons (30 ml) veggie oil, salt, and pepper.
- Using kitchen tongs, grill the rabe for 1-2 minutes until smoky and charred (not burnt), then transfer back to the bowl.
- Zest and juice 1 lemon over the rabe, toss, set aside, and keep warm.
- Sear 6 large scallops in the cast iron pan for 2 minutes until golden.
- Flip the scallops, add ¼ cup (60 ml) butter, and use a spoon to continuously baste and sear for another minute or 2 until cooked through.
- On a large platter, spoon out the braised Osso Bucco with the braising liquid in a neat pattern.
- Arrange the scallops and Grilled Broccoli Rabe on and around the Osso Bucco and sauce.
- Serve Immediately.
