Featured Cookbook

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1. Isaac Stern's Hearty Borscht

2. Lamb Riblets, Cappellini and Sicilian Pasta Sauce

3. Martin Katz's Risotto all'erbe

Book Description

This musically inspired cookbook contains over 200 timely new recipes--from renowned international performers, acclaimed chefs, and accomplished regional cooks--collected to honor the University Musical Society in Ann Arbor, Michigan. The recipes are both elegant and practical, with a wide range of styles, ingredients, and flavors

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Bravo! Recipes, Legends & Lore

Authors: University Musical Society

Date: September 1999

ISBN: 0967078709

Publisher: Univ Museum Pubns

Hardcover

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This one-course meal lifts your spirits and warms your bones. It is one of Isaac Stern's favorites and one that he enjoys preparing himself.

Servings: 6

• 3 pounds beef shinbone

• 2 pounds beef brisket, cut into pieces

• 2 quarts water

• 4 cups shredded cabbage

• 2 cups chopped beets

• 2 large onions, chopped

• 3 1/2 cups canned tomatoes

• 3/4 cup lemon juice

• 6 garlic cloves, minced

• 1/4 cup chopped parsley

• 1 small bay leaf, crumbled

• 1 teaspoon paprika

• 3 tablespoons sugar

• 1 teaspoon salt

• Freshly ground pepper to taste

• Sour cream

1. Combine the shinbone, brisket and water in a large stockpot and bring to a boil. Reduce the heat and simmer, covered, for 1 hour.

2. Add the cabbage, beets, onions, tomatoes, lemon juice, garlic, parsley, bay leaf, paprika, sugar, salt and pepper and mix well. Simmer for 2 hours.

3. Remove the shinbone from the stockpot. Trim off the meat and discard the bone. Cut the meat into 1-inch pieces and return to the stockpot. Simmer for 10 minutes.

4. Ladle into bowls and top each serving with sour cream.

More From This Book:

1. Isaac Stern's Hearty Borscht

2. Lamb Riblets, Cappellini and Sicilian Pasta Sauce

3. Martin Katz's Risotto all'erbe

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