The meatball. Virtually every culture has its own iteration… but it is probably most closely associated with Italy. Which is probably accurate; no one knows for sure, but it is believed that the earliest meatball recipe was included in Marcus Gavius Apicius’ De Re Coquinaria (“The Art of Cooking”). [...]
I use the term “osso buco” loosely; this is a non-traditional version in two ways: first, it has no tomato, and additionally it is cooked in a way that is not typical for osso buco.
I started with two veal shanks, and covered them with the following:
Kosher salt, freshly ground [...]
It has been a busy couple of weeks! Finally, over the weekend, I had time to make my latest sous vide creation. It was a whole Branzino (mediterranean sea bass), prepared very simply.
I started out with a whole fish that had been cleaned but left whole, and sliced crosswise [...]