Appetizer and Dessert to serve with Osso Buco & Risotto Milanese?

[Kate B]

I am making a special dinner tomorrow. Braised veal shanks (osso buco) with
capers, olives, pancetta and gremolata served with Risotto alla Milanese
(saffron risotto). The osso buco recipe I posted last August (probably the
best recipe that I have cobbled together from reading many different recipes
in a long time). I am actually making it right now because it tastes even
better the next day. I am using a classic saffron risotto recipe but both
of these dishes are rather robust and filling. I want to start with an
appetizer that I can serve with a very nice Chardonnay. It needs to be
fairly light given what follows. I am thinking something with smoked salmon
(maybe?) but I don't want the usual smoked salmon on toasted bread etc. Any
thoughts?

As to dessert. I was thinking about serving a warm chocolate tart with
vanilla ice cream. I have a very nice recipe for this and a bunch of
bittersweet Caillebaut that hankers to be used (basically a tart made with
pate sucree and filled with a chocolate ganache lightened a bit with a
beaten egg). I am wondering if this sounds too "heavy" given the main
course. The main course is being served with an exceptional Barolo. I
don't do dessert wines. Would it be more complimentary to serve something
like a lemon tart or would that be too much citrus given the gremolata
(lemon peel, parsley & garlic) topping for the osso buco?

I'm probably agonizing over nothing but it doesn't hurt to ask ;-).

TIA

Kate

[The Peters]

braised octopus for an appetizer?

Post by Kate B
I am making a special dinner tomorrow. Braised veal shanks (osso buco) with
capers, olives, pancetta and gremolata served with Risotto alla Milanese
(saffron risotto). The osso buco recipe I posted last August (probably the
best recipe that I have cobbled together from reading many different recipes
in a long time). I am actually making it right now because it tastes even
better the next day. I am using a classic saffron risotto recipe but both
of these dishes are rather robust and filling. I want to start with an
appetizer that I can serve with a very nice Chardonnay. It needs to be
fairly light given what follows. I am thinking something with smoked salmon
(maybe?) but I don't want the usual smoked salmon on toasted bread etc.

Any

Post by Kate B
thoughts?
As to dessert. I was thinking about serving a warm chocolate tart with
vanilla ice cream. I have a very nice recipe for this and a bunch of
bittersweet Caillebaut that hankers to be used (basically a tart made with
pate sucree and filled with a chocolate ganache lightened a bit with a
beaten egg). I am wondering if this sounds too "heavy" given the main
course. The main course is being served with an exceptional Barolo. I
don't do dessert wines. Would it be more complimentary to serve something
like a lemon tart or would that be too much citrus given the gremolata
(lemon peel, parsley & garlic) topping for the osso buco?
I'm probably agonizing over nothing but it doesn't hurt to ask ;-).
TIA
Kate

[Kate B]

Post by The Peters
braised octopus for an appetizer?

Very helpful! How would you braise an octopus to serve with this meal?
Would it be a *large* octopus or just a simple je ne sais *splat*. You know
the problems with cooking octopus dontcha? Ya either gotta do it fast or do
it real slow otherwise octopi aren't yumalicious. Again, thanks
***@fatlittlegirl.org because it is clear that you are wise beyond your
fatlittlegirl.org years. I hope that we can share recipes in the future and
maybe we can become the very bestest of friends.

Kate

[cristina]

It needs to be fairly light given
what follows. I am thinking something with smoked salmon (maybe?)
but I don't want the usual smoked salmon on toasted bread etc. Any
thoughts?

I mix smoked salmon and mascarpone in a food processor and then pipe it into
endive leaves. Light and yummy!

As to dessert. I was thinking about serving a warm chocolate tart
with vanilla ice cream. I have a very nice recipe for this and a
bunch of bittersweet Caillebaut that hankers to be used (basically a
tart made with pate sucree and filled with a chocolate ganache
lightened a bit with a beaten egg).

I would do the chocolate! Sounds like a real topper for the meal. >

Cristina
Info on Moving to Italy and Driving in Italy
http://www.cristinasweb.com

[Victor Sack]

Post by Kate B
I want to start with an
appetizer that I can serve with a very nice Chardonnay. It needs to be
fairly light given what follows.

How about a simple preparation of cape sante (scallops)? It is not a
Lombardian dish to match osso buco, to be sure, but it will go very nicely
with a buttery Chardonnay. The recipe is from
<http://www.recipesource.com/main-dishes/seafood/scallops/01/rec0126.html>.

Victor

---------- Recipe via Meal-Master (tm) v8.02

Title: Scallops Venetian-Style (Cape Sante alla Veneziana)
Categories: Seafood, Italian
Yield: 6 servings

1 1/2 lb Scallops
1/4 c Olive oil
2 Garlic cloves, minced
2 tb Parsley, chopped
Salt & pepper to taste
Juice of 2 lemons

Wash scallops under cold running water. Pat dry with paper towels. Heat
oil in a medium skillet. Add scallops, garlic and parsley. Season with
salt and pepper. Cook over medium-low heat 5 to 6 minutes or until
golden. Stir several times during cooking. Add lemon juice and mix
well.
Place on a warm platter. Serve immediately.

Source: Northern Italian Cooking, Biba Caggiano

-----

[Kajikit]

Kate B saw Sally selling seashells by the seashore and told us all

Post by Kate B
As to dessert. I was thinking about serving a warm chocolate tart with
vanilla ice cream. I have a very nice recipe for this and a bunch of
bittersweet Caillebaut that hankers to be used (basically a tart made with
pate sucree and filled with a chocolate ganache lightened a bit with a
beaten egg). I am wondering if this sounds too "heavy" given the main
course. The main course is being served with an exceptional Barolo. I
don't do dessert wines. Would it be more complimentary to serve something
like a lemon tart or would that be too much citrus given the gremolata
(lemon peel, parsley & garlic) topping for the osso buco?

It's never too rich for chocolate! Sounds like a yummy dinner :)
(huggles)

~Karen AKA Kajikit

Nobody outstubborns a cat...

Visit my webpage: http://www.kajikitscorner.com
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