REM and Carolyne's Recipes - Carolyne (Realty) Corp.

REM and
Carolyne's Recipes

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burlingtonhomes@carolyne.com
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GOURMET COOKING with the REALTOR® in Mind ©

Carolyne Lederer, a licenced/registered REALTOR® is Broker of Record at Carolyne Realty Corp. Proudly putting her name to her work for 29 years, she serves Burlington and Brampton residential real estate clients. Carolyne taught gourmet cooking back in the mid 70’s, prior to going into real estate, and wrote a newspaper weekly cooking column. She has a cookbook in the works, and is now sharing her recipes, writing a gourmet cooking column at REM.

You can read her full bio at www.Carolyne.com or www.MillcroftHomes.com

Knowing from personal experience the often long hours REALTORS® put in, Carolyne believes in cooking from scratch at every opportunity, so when she gets home at odd hours or has to leave early in the morning to attend a class or a meeting, there is always (her own) fast food available. She insists on only the best, fresh ingredients, believes in shopping the sales, and designing and creating her own recipes, mixing and matching odd foodstuffs at times, and insists that it is easy to sometimes makes wonderful recipes from next to nothing; for example she makes a wickedly good ice cream using brandy marinated figs and homemade plum conserve. You will love her butter sautéed garlic shrimp in cream sauce. Her Christmas goodies are always finished by the end of August, with the fruitcake marinating in brandy from then until the holiday season, so as to miss the Christmas rush. Watch for future recipes shared here at REM, and share your thoughts with us.

Here, since the fresh fruit season will soon be with us, Carolyne starts us off with this delightful old recipe from her writings in the 70’s. And, watch for tomato season’s wonderful salad in a minute, on the run, coming in another column soon. You may email Carolyne directly at BurlingtonHomes@Carolyne.com if you have any questions.

Scroll down: the next column and the recipe are typed below, so you can read the full presentation.

Scroll down: the next column and the recipe are typed below, so you can read the full presentation.

Scroll down: the next column and the recipe are typed below, so you can read the full presentation.

Sacrilegious Shiraz-Permeated Veal Shoulder (or shank)

About a pound of veal shoulder, bone in. (local cost $2.95). Looks like a large steak. Let meat come to room temperature before browning.

Three medium carrots

½ cup of leek slices from the mid-section of the leek

two medium-large onions

several whole garlic cloves (they will disappear in cooking, and cooked this way you won’t even taste the garlic – just enhances flavour)

salt, pepper, a pinch of dried thyme

2/3 - 1 cup of homemade tomato sauce (like you use for spaghetti) made from tomato paste. (Always keep some in the fridge – made from onion, fresh only garlic, thyme, and tomato paste and a little chicken broth). It keeps for a long time in a glass covered stainless steel container.)

¼ cup butter

4 tablespoons favorite cooking oil

Shiraz red wine (ideal is Obikwa from South Africa) – full bodied almost dry, this wine keeps in the fridge, tightly covered, for a very long time. Never toss out leftover part bottles of wine. Save for cooking.

Slightly brown the butter and oil on high heat (just golden not dark brown). Careful not to burn. Lay the flat meat into the heavy very hot stew pot. Salt and pepper the meat. Brown both sides quickly and turn down heat right away or meat will get tough. (If you miss and this happens, don’t dispose of the meat; use it to make a pate – a recipe for another day). Stay with the pot during browning. Quite dark brown.

While second side is browning, lay the garlic (whole) pieces on top of the meat. Leave the garlic in that position permanently. Turn down heat to medium, and cover for about 10-15 min. Turn the meat only one more time, near the end of cooking.

Wash carrots and chop into bite size pieces. Split onions in half and remove skin. Split in half lengthwise again. Slice the leek into thin coins and wash well in a sieve or strainer to make sure all the sand is out. Add the vegetables to the pot. Add a little salt to the vegetables.

Let simmer, covered, on medium high heat for about ten more minutes. Watch carefully. Add the tomato sauce. Cover and leave on very low heat, lowest setting for one hour, checking occasionally to make sure it is not burning. Sticking to the bottom of the pot is okay. Resist the urge to stir too much.

Then pull the meat off the bones using two forks. Boil the bones in a half cup of cold water for a few minutes and strain the broth into the meat pot. Leave the meat in the pot. By now the texture should be like a goulash. The carrots still whole, but the onions and leeks will have almost disappeared. Stir, scrape the bottom of the pot. Cover and return to heat for at least a half hour. Taste to adjust salt.

Pour into the meat pot, about 2/3 cup of Shiraz. Stir once. Cover. Return to lowest heat setting for about 10-15 minutes. Watch carefully. Remove lid and stir once. Cover. Turn off heat. Let sit until you can test without burning your mouth. Yummmmmmmmm. Pour into glass (only) container and cover container with plastic wrap and place lid on dish. Let sit on the counter for a half-hour or so (not in summer weather), and then store overnight in fridge. You can serve this dish right away, it just gets better, later. Will keep for several days. Remove from fridge at least an hour before serving time. Reheat gently (not in microwave) in a heavy bottom saucepan on very low heat. Watch carefully so it does not stick and burn. The Shiraz is not terribly sweet, but adds just the right amount of palette teasing sweetness to the dish. AMAZING flavour!

Serve with spaetle (pasta), egg noodles, rice, or creamy whipped potatoes. Looks like a goulash. Carrots and green beans make best side serve dishes.

If you wish, stir in a half cup of sour cream just before serving (do not reheat after sour cream added; might separate). Not necessary at all, but just a different version to turn this into a party dinner.

ENJOY! Cooking with Carolyne ~ again