Delicate, treasured recipes for loved ones.

Often you see the question, if you could eat a meal with anyone living or dead, who would it be? You usually have 3 to 4 people who you can choose from. I always look at that question in a different way, who would I want to cook for? While there are many famous living and dead people that would be interesting, I always answer this question the same way. It would be relatives who I have never cooked for, and ones wish to cook for again.

The first one on this list will always be my dad. He passed when I was eleven, long before I had the skills to cook full meals. Since today is his birthday, today’s recipes are one’s that would get strong consideration for our meal. The first is a delicacy that you find in some Italian restaurants, Osso Buco. The next two are treasured recipes from my mom, Carrots with Orange Glaze and Sour Cream Cake. So gather your ingredients, and Let’s head to the kitchen!

Osso Buco

Here’s a dish that if I find it on a restaurant menu, I am definitely going to order it. The slow cooking of the meat brings a tenderness that melts in your mouth. You can also use pork shanks in place of the veal.

½ cup flour

Creole seasoning

4 pieces veal shank with bone, cut to 3 inches

3 tablespoons olive oil

3 tablespoons butter

1 medium onion, chopped

1/2 cup celery, chopped

1/2 cup carrots, chopped

4 cloves garlic, chopped

2 bay leaves

3 tablespoons fresh parsley, minced

1 cup marsala wine (sub marsala cooking wine, no alcohol)

2 cups chicken stock

2 tomatoes, peeled seeded and chopped

In a large shallow bowl, season flour with creole seasoning. Dredge the veal shanks in the flour, shaking off the excess. In a large skillet or Dutch oven, over medium heat, heat the oil and butter. Sear the shanks on all sides. Make sure the bones don’t touch the pan to keep the marrow in the bones. Add more oil and butter, if needed. Remove the browned shanks and set aside. Add onions, celery, carrots, garlic, bay leaves and parsley to the pan and cook until soft. Season with creole seasoning. Raise the heat to high. Add the wine and deglaze the pan. Return the shanks to the pan. Add the stock and tomato and drizzle with olive oil. Reduce heat to low, cover and cook for about 1 1/2 hours or until the meat is tender. Baste the meat a few times while cooking. Remove the cover and continue to simmer for 10 minutes to reduce the sauce.

Carrots with Orange Glaze

Here’s a recipe from my mom. She was always great at dressing up regular vegetables. I could not have asked for a better mentor in the kitchen.

2 cans small baby carrots or sliced carrots, drained

1/2 cup orange juice

1/2 cup sugar

1 tablespoon cornstarch

1 teaspoon salt

1 tablespoon orange zest

2 tablespoons butter

Preheat oven to 350 ℉. Place carrots in a 2-quart casserole. In a medium bowl, combine orange juice, sugar, cornstarch, salt, and orange zest. Pour mixture over carrots. Add butter and bake, covered, for 30 minutes.

Sour Cream Cake

Here’s a recipe I’m sure my dad has eaten a few times. It is one from my mom that I didn’t remember. A friend of hers sent me the recipe after she passed away.

1/2 cup butter

2 cups sugar

2 tablespoons cocoa

2 eggs

1/2 cup sour cream

2 cups flour

1 cup boiling water

1 1/2 teaspoon baking soda

1 teaspoon vanilla

Grease and flour a cake pan. Preheat oven to 350℉. Cream the butter and sugar. Add the cocoa and mix well. Add unbeaten eggs and blend. Add the sour cream, then the flour gradually. In a small bowl, pour water over the baking soda and add to the above mixture and mix well. Add the vanilla extract and blend in. Pour into prepared pan and bake for 30-35 minutes.

You may be wondering who the others would be at my dinner table. My mother and maternal grandmother would be two. I have cooked for both and would love to be able to again. My maternal grandfather and paternal grandparents would be others. As I have never had the chance to cook for them, it would be a pleasure to. I would also make room for my in-laws. The more the merrier!