Classics are classic for a reason
13. Aug, 2010 
3 Comments
My local butcher had a special on veal shank slices the other day, so I picked some up to make osso buco, even though I don’t usually associate braising with the dog days of summer. I made it a two-day process, searing, braising and chilling the meat on the first day, then de-fatting and reheating it on the second, and making a Milanese risotto and gremolata to accompany. It was a great reminder of why the classics are classic. The richness of the veal found its counterpoint in the zingy brightness of the gremolata, and the whole dish was underpinned by the floral saffron risotto. This is the sort of dish that I love: comforting and familiar, and the perfect lesson about how careful technique can elevate a dish from humdrum to inspiring. If only we could have served a nice bottle of Barolo alongside!
What classic dishes do you turn to for inspiration?
Matthew Kayahara
Great looking, Matthew! And your relaxed prose makes it feel so easily doable. My favorite classic is just a simple roasted chicken and making a white wine sauce with the drippings and herbs at the end. But the dish I go to for fun and huge variety in what you can put into it is paella. Everything from rabbit to sausages to chicken, to seafood. I love your blog!
Thanks, Skip! I agree: roast chicken is another go-to classic for me. Actually, many of my go-to classics involve chicken: coq au vin and poulet chasseur are another two.
Believe it or not, I’ve never made paella, though I’ve eaten it several times and really like it! I’ll have to add that to the list of things to make.
Such inspiration! I often turn to chicken Provençal for the orange-basil-fennel flavour blend. It takes attention to not make a muddle of them, but it’s very much worth that little extra effort.