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Comfort Food for Great Family Meal

With our busy schedules, it's tough getting the whole family around the table. But some of the best memories come from great family meals.

On "The Early Show" Friday, chef and cookbook author Ron Suhanosky made a hearty autumn meal sure to get everyone in the house to come running!

Suhanosky founded the Sfoglia restaurants in Manhattan and Nantucket, and recently left to pursue other ventures

But he hasn't lost his passion for bringing people together over great food.

"Early Show" Recipes Galore!


Braised Osso Buco with Fall Root Vegetables

4 pieces Veal Osso Buco
1 large carrot, peeled and rough cut
1 stalk celery, cut into 2 inch pieces
1 Spanish onion, cut medium dice
4 parsnips, peeled and rough cut
1 large turnip, peeled and cut into 2 inch squares
2 tablespoons grape seed oil
1 sprig rosemary
1 cup red cooking wine
6 cups water
Salt and cracked black pepper to taste

Preheat oven to 400°F. In a heavy bottomed Dutch oven pan, place grape seed oil over medium heat. Season Osso Buco and sear all sides until golden brown. Add all cut vegetables into Dutch oven and deglaze pan with red wine. Add water and rosemary sprig. Bring to a boil on the stove, then cover with lid and put in the oven for one hour or until meat is falling off the bone. Season to taste and serve.

Risotto All'Amarone with Prunes and Crushed Amaretti

2 tablespoons grape seed oil
1 cup coarsely chopped onions
2 cups canaroli rice
1 cup Amarone wine
6 cups water
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
1 cup quartered prunes
6 amaretti cookies, 3 double packages, crushed

Add the grape seed oil and chopped onions to a room temperature 3 quart sauce pan. Turn on the heat to medium and sauté stirring occasionally until the onion is translucent, about 3 - 4 minutes. It's important that the onion doesn't take on color.
Add the rice to the pan and stir into the onions. Let the rice "toast", or dry out - you'll see the kernels become opaque, 1 - 2 minutes. Agitate the pan to keep the rice from sticking to the bottom. Add 1/2 cup Amarone and let it evaporate. Begin to add the water 2 cups at a time. Keep stirring in order to release the starch. Continue to shake the pan from time to time. Add the next 2 cups of water when a wooden spoon dragged through the rice reveals a pathway. Add the salt and pepper.
During the addition of the last two cups of water to the rice add 3 tablespoons butter and the 1/2 cup grated Parmesan, then begin to make the topping.
Add the prunes, remaining Amarone and butter to a small, room temperature skillet. Turn heat to medium-high and reduce the liquid to syrup, about 8 - 10 minutes.
To serve add the risotto to a warm, shallow bowl. Place the topping in the center and let it sink into the rice. Alternately make individual plates for each person to be served.

Shredded Kale, Orange and Hazelnut Salad

2 pounds Black Tuscan Kale
2 whole Oranges
1/2 cup Hazelnuts
2 tablespoons Parmesan Cheese
1 tablespoon Balsamic Vinegar
2 tablespoon Extra Virgin Olive Oil
Salt and Pepper to taste

Wash kale thoroughly to remove all dirt and grit and spin dry. Remove large stems and veins from all leaves. Roll up leaves and roughly chop or shred. Segment oranges and reserve the juice. Toast hazelnuts and chop. Combine kale, orange segments hazelnuts and parmesan cheese in a large bowl. Dress with olive oil, balsamic vinegar, and a little of the orange juice. Season with salt and pepper.

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