gremolata

[Vanessa]

Hi everyone...I am back! The family reunion was a success.....
I know I have a gremolata recipe that goes on top of chicken grilled but I cannot find it. My Englis thyme and lemon thyme are doing great (pots in the deck) so if any has the recipe please let me know Thanks....

[Shelly]

Vanessa, I have no idea what gremolata is, but I have a great roasted veggie recipe that uses fresh thyme............

Roasted Vegetable Melange

1 zucchini, halved lengthwise and cut into 3/4 inch chunks
2 c broccoli florets
1 leek, sliced thinly
1/2 lb asparagus, trimmed and cut into 3 inch pieces
1/2 lb baby carrots
12 shallots, peeled
20 cloves garlic, peeled
8 sprigs fresh thyme
1 tbsp olive oil
1 c lowfat, low sodium chicken broth
1/2 lb cherry or grape tomatoes
2 tbsp finely minced fresh dill
1/4 c finely minced fresh Italian parsley
salt and fresh ground black pepper to taste

Preheat oven to 350 degrees. Arrange first 5 veggies in two 9X13 inch roasting pans. Divide shallots, garlic, thyme, oil and broth between the pans and toss well.
Bake for 1-1/2 hours, tossing every 15 minutes. Add the tomatoes and bake 30 min more. Season with the dill, parsley, salt and pepper.
NOTE: this works well with quartered russet potatoes, frozen thawed peas, and frozen thawed artichoke hearts, too.

From Fresh Start by Julee Rosso

I served this at a dinner party and it was very good. I used baby red potatoes instead of russets. Just make sure that you do toss every 15 minutes, because it will burn if you don't (I learned the hard way!) I'd bet your lemon thyme would be really good in this recipe! http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Shelly (edited 07-12-2000).]

[Gail]

Ah, Vanessa... Here we are, back on the same wavelength again... I read your post and said, "Oh. Piece of cake. I've got a gremolata from an Osso Buco I made not long ago."

Would you believe I can't find it either?? I'll keep looking.



[This message has been edited by Gail (edited 07-12-2000).]

[Gail]

As soon as I logged off, I found it. Don't know if it's the same as yours, but here, it is:

3 tablespoons lemon zest
1 tablespoon minced parsley
1/2 teaspoon minced garlic

TTYL http://www.cookinglight.com/bbs/smile.gif


[This message has been edited by Gail (edited 07-12-2000).]

[Vanessa]

Gail thanks...My recipe had thyme in it. I was looking for it since I have lemon thyme and English thyme growing nicely in my deck.
Now that you mention Osso Bucco I believe my dad likes that dish...if you can post the recipe http://www.cookinglight.com/bbs/smile.gif

[Natasha]

Vanessa - welcome back! Good to know that the reunion was a success.
The melange and the gremolata both sound terrific! That melange - broccoli, asparagus, lots of other good things, and 20 cloves of garlic! Mmmmmmm...

[Mamasue]

Here is my Osso Bucco. This is DH's favorite meal. I am not sure if the nutritional info is correct. Enjoy! http://www.cookinglight.com/bbs/smile.gif

* Exported from MasterCook *

OSSO BUCCO

Recipe By : Mamasue
Serving Size : 0 Preparation Time :0:00
Categories : Italian Main Entrees
Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup olive oil
4 lb. Veal shanks -- 2" thick
1 large Onion -- diced
2 medium celery stalks -- diced
1 garlic clove -- minced
2 medium carrots
1 can whole tomatoes -- (14 ½ to 16 oz.)
1/2 cup dry white wine
1/2 teaspoon basil
1/4 teaspoon pepper
1 tsp. salt
1 bay leaf
2 tablespoons Minced parsley
2 teaspoons Grated lemon peel

About 2 ½ hours before serving in 8 quart pan over medium-high heat, brown veal shanks in olive oil, a few pieces at a time-don't crowd, until well browned on all sides, removing pieces to plate as they brown. In drippings remaining in pan over medium heat, cook onion, celery, carrots and garlic until tender stirring frequently. Add more oil if needed. Return veal to pan; add tomatoes (break them up a little with hand) with their liquid, wine, basil, pepper, bay leaf and 1 tsp. salt, over high heat, heat to boiling. Reduce heat to low, cover and simmer 1 ½ to 2 hours until veal is fork tender, stirring often. Skin fat from liquid; discard bay leaf. Sprinkle with parsley and lemon peel. Makes 4 main dish servings


- - - - - - - - - - - - - - - - - - -

Per serving: 713 Calories (kcal); 55g Total Fat; (74% calories from fat); 5g Protein; 37g Carbohydrate; 0mg Cholesterol; 2277mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates

Serving Ideas : serve with homemade noodles



[This message has been edited by Mamasue (edited 07-12-2000).]

[Vanessa]

Found it! Actually Gail's is very close except this one uses thyme rather than parsley. i am going to type the recipe and share wit all
BBQ chicken with gremolata
1/4 c fresh lemon juice
1tab black pepper (coarsely)
1/2 c extra virgin oil (by all means reduce to make it lighter)
3 whole boneless chicken breasts (total 6 @ 2 1/4 pounds total)
In a bowl whisk together lemon, pepper and salt (to taste) & add oil in a stream, whisking until emulsified. Flatten chicken breasts to 1/4 inch thick between sheets of plastic wrap using flat side of meat pounder.
In a resealable bag marinade chicken for 30 mins in the refrigerator.
Prepare grill. Cook 2 mins per side Serve chicken sprinkled with gremolata.
Gremolata
1 tab fresh thyme leaves
2 large garlic cloves minced
1 tsp freshly grated lemon zest
I think this recipe was from yrs ago Bon Appetit

[Gail]

I certainly don't mean to imply that Sue's recipe doesn't sound delicious (it definitely does) rather I'm posting this because it's got a couple of "different" ingredients. (I note, however, that this recipe is not exactly Vanessa-friendly due to your allergies, but it sure is tasty.)

OSSO BUCO

Active Work Time: 40 minutes
Total Preparation Time: 2 hours 20 minutes

6 veal shanks
1 cup flour
3 tablespoons oil
1/3 pound mushrooms, quartered
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1 cup diced eggplant
1/2 fennel bulb, diced (about 1 cup)
2 tablespoons chopped garlic
1 cup red wine
1/2 cup tomato paste
6 cups beef stock
2 bay leaves
Salt, pepper

Dredge veak shanks in flour and shake off any excess.

Heat oil in Dutch oven over medium-high heat until it begins to smoke. Add shanks and sear until they are browned on all sides, 3 to 5 minutes per side. Remove and pat dry of excess oil.

Reduce heat to medium and add mushrooms, carrots, celery, onion, eggplant, fennel and garlic to pan. Sauté until softened and evenly browned, 8 minutes. Add wine and heat over medium-high heat to deglaze pan, scraping bits from bottom of pan, 1 to 2 minutes.

Return shanks to pan. Whisk together tomato paste and beef stock and add to pan. Add bay leaves and salt and pepper to taste. Cover pan and back at 325º until meat is tender and pulls away from bone, 1 hour 30 minutes. Remove shanks from pan and keep warm.

ASSEMBLY

2 tablespoons butter
3 tablespoons grated lemon zest
1 tablespoon minced parsley
1/2 teaspoon minced garlic

Bring liquid remaining in pan to boil over medium-high heat and reduce to half, 10 minutes. Add butter and swirl until melted. Pour over shanks.

Combine zest, parsley and garlic. Divide shanks among serving plates and top with zest mixture.

Yield: 6 servings
Each serving: 341 calories; 1,180 mg sodium; 56 mg cholesterol; 12 gm fat; 32 gm carbohydrates; 21 gm protein; 1.12 gm fiber

(From The Los Angeles Times, contributed by Mi Piace Restaurant, Pasadena, CA)

NOTES: I don't particularly care for the taste of fennel, so I undercut the amount slightly (maybe to about 3/4 cup) Also, unless I'm cooking something absolutely bland, I rarely add salt-- or use very sparingly.

[Vanessa]

Thanks Gail. Due to my allergies I cannot enjoy it but my parents and husband sure will http://www.cookinglight.com/bbs/smile.gif