Osso Buco with Horseradish Gremolata

INGREDIENTS:

1. 4 meaty veal shanks, cut 3 inches thick (5 1/4 pounds)
2. Kosher salt
3. Freshly ground pepper
4. 1/4 cup extra-virgin olive oil
5. 1/2 Spanish onion, chopped
6. 1 medium carrot, sliced 1/4 inch thick
7. 1 celery rib, sliced 1/4 inch thick
8. 2 tablespoons chopped thyme
9. 2 cups dry white wine
10. 2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce
11. 2 cups chicken stock
12. 1 cup lightly packed parsley, minced
13. 1 1/2 tablespoons finely grated fresh horseradish
14. 1 tablespoon finely grated lemon zest
15. Saffron Orzo, for serving

DIRECTIONS:

1. Preheat the oven to 375°. Season the veal with salt and pepper. In a large enameled cast-iron casserole, heat the oil until shimmering. Add the veal and cook over moderately high heat, turning, until browned all over, 12 minutes. Transfer the veal to a plate.
2. Spoon off all but 2 tablespoons of the fat from the casserole. Add the onion, carrot, celery and thyme and cook over moderate heat, stirring, until softened. Add the wine and bring to a boil, scraping up any browned bits. Simmer until the wine is reduced by half, 4 minutes. Add the tomato sauce and chicken stock and bring to a boil. Return the shanks to the casserole, cover and braise in the oven for 2 hours and 15 minutes, until the meat is very tender. Let stand covered for 10 minutes.
3. Meanwhile, in a small bowl, toss the parsley with the horseradish and lemon zest and season the gremolata with salt and pepper.
4. Transfer the veal shanks to a platter (see Note). Season the osso buco sauce with salt and pepper and spoon it over the veal. Sprinkle some gremolata over the osso buco and serve with the Saffron Orzo, passing additional gremolata at the table.

SUGGESTED PAIRING

Surprisingly, Mario Batali pairs these braised veal shanks with white wine. A Santa Barbara Chardonnay matches the richness of the dish.

Pan-Fried Cod With Mustard-Caper Sauce

Ingredients:

• 2  tablespoons  whole-grain mustard
• 1  tablespoon  capers, drained
• 1  tablespoon  chopped fresh tarragon (optional)
• 4  tablespoons  plus 1 teaspoon olive oil
• 4  6-ounce pieces skinless cod, halibut, or striped bass fillet
• kosher salt and black pepper
• 1  large head Bibb lettuce, torn (about 6 cups)
• 1/2  English cucumber, thinly sliced
• 1/4  small red onion, thinly sliced
• 2  tablespoons  fresh lemon juice

Directions:

1. In a small bowl, stir together the mustard, capers, tarragon (if using), 2 tablespoons of the oil, and 2 tablespoons water. (If necessary, adjust the consistency with more water until the sauce is spoonable.)
2. Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the cod with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 4 to 7 minutes per side.
3. Meanwhile, in a large bowl, toss the lettuce, cucumber, and onion with the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle the cod with the mustard-caper sauce and serve with the salad.

Rosemary-Garlic Chicken

Ingredients:

• 4  boneless, skinless chicken-breast halves
• 1  tablespoon  olive oil
• 2  garlic cloves, peeled and cut in half lengthwise
• kosher salt and black pepper
• 1/2  cup  sherry vinegar
• 1/2  cup  low-sodium chicken broth
• 1  tablespoon  fresh rosemary leaves or 1 teaspoon dried rosemary
• 1  tablespoon  unsalted butter

Directions:

1. Using a rolling pin, pound the chicken-breast halves between 2 sheets of wax paper until they are the same thickness.
2. Heat the oil and garlic in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don’t burn the garlic.)
3. Add the chicken and cook until golden, 3 to 5 minutes on each side.
4. Add 1 teaspoon salt, ½ teaspoon pepper, the vinegar, chicken broth, and rosemary.
5. Cover skillet, reduce heat to medium-low, and cook 3 minutes more or until the chicken is fork-tender. Transfer the chicken to a platter and keep warm.
6. Increase heat to high and boil sauce until it is thickened or syrupy, 3 to 5 minutes. Whisk in the butter and pour the sauce over the chicken.

Chicken-Fried Steak With Carrot Slaw

Ingredients:

• 1 1/2  pound  sirloin steak (1 inch thick), cut into 4 pieces
• kosher salt and black pepper
• 1  cup  buttermilk
• 1  cup  flour
• 1/4  cup  canola oil
• 4  carrots, grated
• 1/4  cup  mayonnaise
• 1  tablespoon  lemon juice
• 1  tablespoon  dill, chopped
• lemon wedges, for serving

Directions:

1. Pound each piece of steak to a 1/2-inch thickness. Season with ½ teaspoon each salt and pepper.
2. Dip the steak first in the buttermilk, then the flour. Fry the steak in two batches in the oil in a large nonstick skillet over medium heat until golden, 2 to 3 minutes per side.
3. In a medium bowl, combine the carrots, mayonnaise, lemon juice, and dill.
4. Serve the carrot slaw with the steak and lemon wedges.

Grilled Eggplant Parmesan

INGREDIENTS:

1. 1 large eggplant (1 1/2 pounds), peeled and sliced crosswise 1/4 inch thick
2. 4 large plum tomatoes, sliced crosswise 1/4 inch thick
3. Extra-virgin olive oil, for brushing
4. Salt
5. 1/3 cup chopped green olives
6. 1 to 2 tablespoons chopped oil-packed Calabrian chiles or other hot chiles
7. 1/4 cup finely shredded basil, plus whole leaves for garnish
8. 6 ounces Fontina cheese, thinly sliced
9. Crusty bread, for serving

DIRECTIONS:

1. Preheat the oven to 450° and heat a grill pan. Brush the eggplant and tomato slices with olive oil and season lightly with salt. Grill the eggplant in batches over moderately high heat, turning once, until softened and lightly charred, about 4 minutes. Grill the tomatoes, turning once, until lightly charred but still intact, about 2 minutes.
2. In a bowl, combine the olives, chiles and shredded basil. Line a large rimmed baking sheet with parchment paper. In the center, arrange half of the eggplant in a 9-inch square, overlapping the slices slightly. Top with half of the grilled tomatoes, olive mixture and Fontina. Repeat with the remaining ingredients, ending with the cheese.
3. Bake in the center of the oven for about 15 minutes, until bubbling and golden. Let stand for 10 minutes. Garnish with basil leaves and serve with crusty bread.

SUGGESTED PAIRING

Medium-bodied, berry-rich Dolcetto d’Alba from Italy.

Day 10 - Master Cleanse Recipe

INGREDIENTS:
Makes 1 serving

• 2 Tbsp organic grade B maple syrup
• 2 Tbsp freshly squeezed lemon juice
• 1/10 tsp cayenne pepper
• 10 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Makes 6 servings (typically a day's worth)

• 12 Tbsp organic grade B maple syrup
• 12 Tbsp freshly squeezed lemon juice
• 1/2 tsp cayenne pepper
• 60 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Day 9 - Master Cleanse Recipe

INGREDIENTS:
Makes 1 serving

• 2 Tbsp organic grade B maple syrup
• 2 Tbsp freshly squeezed lemon juice
• 1/10 tsp cayenne pepper
• 10 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Makes 6 servings (typically a day's worth)

• 12 Tbsp organic grade B maple syrup
• 12 Tbsp freshly squeezed lemon juice
• 1/2 tsp cayenne pepper
• 60 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Day 8 - Master Cleanse Recipe

INGREDIENTS:
Makes 1 serving

• 2 Tbsp organic grade B maple syrup
• 2 Tbsp freshly squeezed lemon juice
• 1/10 tsp cayenne pepper
• 10 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.

Makes 6 servings (typically a day's worth)

• 12 Tbsp organic grade B maple syrup
• 12 Tbsp freshly squeezed lemon juice
• 1/2 tsp cayenne pepper
• 60 oz purified warm or room temperature water

Combine the lemon juice, maple syrup and cayenne with the water. Stir.