Don't know what to do with those leftovers? Chef Michael Symon does.
Wednesday on "The Early Show" Food Network Iron Chef Michael Symon, the owner of Cleveland's Lola and Lolita restaurants and the author of "Live to Cook" made a great meal for entertaining a crowd -- veal shanks with gremolata with braised endive salad. On "The Early Show" Thursday, he took the leftovers from the previous day's meal and whipped it up into something new -- a veal shank papardelle with parsley butter. He served that up with a shaved fennel salad. You can get two meals for the price of one with just a few easy recipes!
Veal Shank Pappardelle
This recipe is a great redux of yesterdays menu. With this recipe you can use the veal shank recipe from yesterday, the braising liquid from yesterday, and just a couple of extra ingredients to create a different meal with similar delicious flavors. All it requires is a browning of the meat with some garlic and a toss together of the other ingredients and voila, a great family leftover meal where none of the flavors are lost.
4 tablespoons olive oil
2 cloves garlic, sliced
2 cups veal shank meat from the braised veal shank recipe, shredded
1 cup leftover braising liquid from the braised veal shank recipe
1 pound fresh pappardelle pasta
2 tablespoons butter
3 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons chopped parsley (Symon says don't cut your soft herbs too much, give them one pass with the knife before you use them or better, tear the leaves by hand)
Heat 3 tablespoons olive oil in a large skillet over low heat. Add garlic and sweat until softened. Add veal shank meat and braising liquid and keep warm.
Meanwhile in a large pot of boiling salted water, cook pasta until al dente. Reserve 2 to 4 tablespoons of the pasta water, drain and transfer the pasta to the skillet. Add butter, the remaining 1 tablespoon olive oil, parmesan cheese, and parsley. Toss to combine and serve immediately.
Shaved Fennel Salad with Oranges, Lemon, Dill, and Watercress
Fennel may be my favorite vegetable because it's so versatile: you can eat it raw, you can shave it, you can roast it, braise it, pickle it, stuff it into birds, sauté it, garnish with it, use it as an aromatic, make it into a main course or side dish. How many vegetables can you do that with?
This is a refreshing salad of raw, shaved fennel with orange and dill. It works well as a side salad or it can be used as a base for a lean white fish.
1 garlic clove, minced
1 shallot, thinly sliced, soaked in cold water for 10 minutes and drained
1/4 teaspoon kosher salt
Grated zest and juice of 1 lemon
2 small or 1 large fennel bulb, core removed, shaved
1 tablespoon coarsely chopped fennel fronds
2 tablespoons coarsely chopped fresh dill
Freshly ground black pepper
1/4 teaspoon ground coriander
2 tablespoons extra-virgin olive oil
1 cup loosely packed watercress
Grate the zest of one of the oranges and reserve. Segment all three oranges (see Symon Says below) and reserve with their juice.
In a large bowl, combine the garlic, shallot, salt, lemon zest and juice, and the orange zest and juice (reserve the segments for now), and whisk to combine. Add the shaved fennel, fennel fronds, and dill and toss them in the juices. Add the orange segments, a few grinds of black pepper, the coriander, extra-virgin olive oil, and watercress. Toss gently and divide the salad among four plates. Spoon additional dressing from the bottom of the bowl over each portion.
Segmenting citrus fruits into what are called "supremes" allows you tot serve them in an elegant way. To segment an orange or grapefruit, slice off the top and bottom of the rind. Then remove the rest of the rind, slicing from top to bottom, making sure to remove all the pith but leaving as much fruit as possible. When the fruit is peeled, slice through the fruit along either side of each membrane to remove only the fruit sections. Work over a bowl to capture the juices. When you have cut out all the segments, squeeze the remaining juice from the fruit into the bowl over the segments.