Here’s the dinner I made for this week’s Fannibal Dinner Party, following the challenge A Recipe You Have Seen on the Show!
Last week’s NBC Hannibal episode, Sakizuki, was a rather engrossing and delicious-looking preparation of osso bucco that was equally disturbing since the meat was literally a human leg. The presentation had fans confused and drooling – and I decided I couldn’t wait to make a (legal, legitimate) version for the next dinner party! So I decided the theme was going to be “a recipe you’ve seen in the show” to give some people some more flexibility. But my eyes were set.
For an appetizer, I decided to go with the idea of a “Hassun” course with green vegetables: asparagus, brussels sprouts and sugar snap peas. More on how these tie together later.
Here are some preparation images…
Preparing the beef stock to braise the osso bucco with some beef knuckles and smoked ham hock. I added my own extra aromatics like garlic, lemongrass and leftover fennel.
Roasting the brussels sprouts in a pan since I don’t have a working oven yet. This turned out just fine, I wish I didn’t wait so long! Don’t tell the guests but… I actually bought these brussels sprouts when I formally moved to NYC a little over a month ago, but held off on using them since I didn’t have an oven. I found them in the back of the fridge and they were still good!
I love, love, love when it gets crispy like this.
I had some leftover chicken broth from my silkie chicken adventures last week, so I pulled it out to use in the risotto!
I’ve made this kind of fake risotto before and found that a food processor pulverizes the cauliflower a little too much and a little too inconsistently. So I prefer to hand-chop the cauliflower for this kind of recipe.
Setting aside some salted radish. I remember reading in Thomas Keller’s Ad Hoc at Home that you should always discard the ends so that you have a uniform presentation in your slices.
Drying the pork shanks… after last week’s chilling Hannibal episode, I couldn’t help but notice these were just slightly smaller than the width of my own calves…
Floured, salted and peppered!
The aromatics and the panchetta, which you use to generate the fat that fries the shanks and the aromatics.
I used sake instead of white wine since that’s what I had on hand. The flavors turned out fine! It’s a Japanese-themed season anyway…
I just really love this shot. Everything ready to go for a three hour simmer.
Here’s the stew after three hours!
Appetizer (Hassun-inspired): Three Momofuku Green Vegetables
- The idea of Hassun is to give a “preview” of the meal through little bites tied together by a particular theme. While I’m not following a traditionally coursed Kaiseki meal, I decided to still try the idea of it with this. Since I was set on pork shank for my osso bucco, pork makes me think about David Chang’s cookbook Momofuku. I decided to choose three green vegetable recipes from his cookbook.
- The recipes are asparagus with miso butter, fish-sauce brussel sprouts (one of my favorite sides of all time) and sugar snap pea and radish salad with horseradish.
Entree: Pork Shank Osso Bucco on Mushroom Cauliflower Risotto and Gremolata
- I referenced a combination of Hannibal’s recipe card in Sakizuki, Janice Poon’s recipe in her blog, and some Italian soffritto basics my Italian friend demonstrated when he made the most delicious braised oxtails during a fun visit.
- The pork shanks are from Dickson’s Farmstand Meats in Chelsea Market. They didn’t have veal shank but offered this as a fine substitute (and it really is!)
- The Cauliflower Risotto is actually made with cauliflower because of my endeavor to reduce foods that have been inflammatory for me, like rice. I missed the flavor of arborio, but it still made a great substitute. I followed this general recipe but used parmesan instead of nutritonal yeast, leftover silkie chicken broth for the broth, sake for the white wine, and actual butter for the vegan margarine. I had some leftover oyster mushrooms which I sauteed for the mushroom mix-in. Unfortunately I forgot to add the saffron to make this as close as possible to the original recipe spec!
- The gremolata is probably my favorite flavor of the whole dish. It’s just so bright! I very finely diced half a bunch of parsley and mixed it with finely diced garlic cloves (about 4 or 5 of them) and the zest of two lemons. Wow, I want to put this condiment on everything!
Dessert: Crema ai Marroni (Chestnut Cream) and Blackberries with Creme Fraiche
- I scoured The Silver Spoon for an Italian dessert that can be made without an oven (I still don’t have gas in my apartment) and had to make this recipe as soon as I saw it. Though flipping through such a massive reference of Italian (and other European-style) desserts is really disheartening for an oven- and stove-less home cook like me. I WANT TO MAKE EVERYTHING
- This is a reference to Dr. Chilton calling Will’s defense “hoary old chestnuts” in the first episode of Season 1, Kaiseki.
- Truth is I had some roasted chestnuts on hand for snacking and some puree for baking – just really love the flavor. This recipe was SO easy to put together, I definitely will save this for my next dinner party!
- The cookbook tells you how to prepare fresh chestnuts into a vanilla-flavored puree. Even easier, you can snag a 15oz can of sweetened chestnut puree and gently fold in about 1 cup of soft-peaked whip cream until lightening. I whipped the cream with an immersion blender in less than 30 seconds. Once folded, you can serve manually or use a pastry bag in order to pipe the cream for a better presentation. It literally takes less than 5 minutes to put together!