remaining shanks. Pat the shanks
to remove excess flour. Discard any
remaining flour. Set aside.
Heat oil until very hot in a large
pot or Dutch oven over medium-high
heat. Add the shanks, and brown
them well on all sides (you will have
to do this in batches). Remove the
shanks to a dish, and set aside (there
will be juices so the dish should not
Without cleaning the pot, add the
onions, garlic, celery and carrots to
the pot, and cook, stirring frequently,
until the vegetables are softened,
about 8 minutes. Add remaining
ingredients, and stir well. Add the
shanks back to the pot (and any
juices), and bring to a boil.
Remove pot from stove, cover with
a lid and place in preheated oven.
Cook for about 3 hours until the veal
is very tender. Adjust salt and pepper
to taste, and keep warm until ready
to serve. Serve the veal over whipped
potatoes, pasta or risotto with the
sauce spooned over and sprinkled
with gremolata (recipe below).
Makes 6 servings.
2 cups fresh chopped parsley
1 tsp. minced garlic
grated zest of 1 lemon
salt and pepper to taste
Combine all ingredients in a medi-
um bowl, and stir well.
PEAR AND ALMOND
Sometimes I sprinkle a cup of mini
chocolate chips over the crostata
right when it comes out of the oven.
What could be bad?
6 firm, ripe pears (peeled or
unpeeled) halved, cored and cut
lengthwise into 1/8 -inch wedges
1 /4 cup sugar
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 cup sliced almonds, lightly
Pulse together the flour, salt
and sugar in a food processor. Add
the butter. Pulse until the mixture
resembles coarse meal. With the
motor running, drizzle in the ice
water until the dough forms a ball
on top of the blade (this should take
just a few seconds). Stop processing
immediately. Remove pastry from
processor, and place onto a lightly
floured surface. Pat into a 1-inch-
thick flattened dish. Wrap in plastic,
and refrigerate for at least 1 hour.
Remove pastry from refrigerator,
and lightly flour the pastry. Set on a
sheet of parchment (the parchment
should fit the baking sheet you are
using). Roll out the pastry to a 14- to
Arrange the pears over the crust.
Fold the edge of the pastry up and
over the pears, and press and crimp
the edges over the pears (the crust
will be irregular, exposing the pears
in the center — it should have a rus-
tic look). Brush the crust with water,
and sprinkle sugar over the crust.
Bake the crostata in a preheated
350-degree oven for 1 hour or until
the pastry is golden. Cool for at least
30 minutes. To serve, cut into wedg-
es, sprinkle the almonds over and
around each wedge and dust with
Makes 8-10 servings.
Ph cups flour
1/2 tsp. salt
2 Tbsp. sugar
1/2 cup (1 stick) unsalted butter,
chilled, and cut into small pieces
'A cup ice water
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Open 7 days a week for lunch and dinner
Catering and carryout available
27925 Orchard Lake Rd., North of 12 Mile, Farmington Hills
All recipes © Annabel Cohen 2012; firstname.lastname@example.org .
Movement from page 37
bind all human beings together.
"Cat's Cradle" features poetry and
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Legacy is beautiful to watch, but
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understanding of the fragile ties that
Elizabeth Applebaum is a marketing
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The Berman Center for the
Performing Arts is at 6600 W.
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For ticket prices and to pur-
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any bill $18 or more
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January 19 2012