ingredients: concentrated stock from veal bones, water, red wine, celery, onions, carrots, tomato paste, garlic, spices
"Executive chef, Stephan Hoddinott of Townsend’s in Hyde Park, MA, takes pub grub to new culinary heights with his version of this classic braise."
"Gently sautéed guinea-hen breasts are an elegant way to showcase the pure taste of this bird. Porcini mushrooms and reduced essence of guinea hen add layers of rich flavors. "
"Rossini refers to anything prepared with truffles. These buffalo steaks are served with a creamy foie gras and truffle sauce. This was a hit when we served it at the 2008 Fancy Food Show."
"Chef Johan Svensson flavors veal demi-glace with a dark, porter ale and serves it over grilled Wagyu Hanger steak. "
"Roast pheasant breasts make a wonderful replacement for the Thanksgiving turkey--and they cook in much less time. Serve the pheasant with a stuffing studded with oysters and pancetta."