BOLOGNESE 3 QT SQUARE DUTCH OVEN BOLOGNESE DIRECTIONS • Place the vegetables in a food white and reduce the heat SAUCE processor and blend until they are to low. Simmer the sauce until the very fine. Remove any vegetables has fully absorbed the liquid BY CHEF GEOFFREY ZAKARIAN which are large and didn’t process. and wine. Reseason the sauce. Place the vegetables in a 3 Quart Yields: about 15 portions • Add the chicken stock and milk to Dutch Oven along with the olive oil Cooking Time: 6 Hours the sauce and continue to cook and 2 pinches of salt. Turn on a low the sauce on a very low flame until flame, covered. Cook the mixture INGREDIENTS it has thickened with the meat, for 3 hours, stirring often. When about 2 hours. The mixture shall be 1 large carrot, peeled and chopped finished, remove from the pan, and creamy and rich. Serve with . 3 stalks celery, washed and chopped wipe the pan clean. 1 onion, peeled and chopped • Render the pancetta by placing it 2 tablespoons olive oil into the Dutch Oven and cooking 4 ounces pancetta, small diced over a low flame until the meat has ¼ cup tomato paste caramelized and the fat is given 1 pound ground off completely. Add the vegetables back to the pan. 1 pound ground ½ bottle white wine • Fold the tomato paste into the mixture and cook for 5 minutes. 1 pint chicken stock ½ cup milk, whole • Add the meat into the mixture and stir until the meat has cooked fully Kosher salt and released its juices. Add the

For additional Zakarian products and recipes, visit geoffreyzakarian.com and follow @geoffreyzakarian on Instagram. CLAMS BRAISED IN ARRABIATA 3 QT SQUARE DUTCH OVEN CLAMS BRAISED DIRECTIONS • In a 3 Quart Dutch Oven, heat the olive oil IN ARRABIATA over a medium flame. Add the garlic and onion, stirring often until the mixture is BY CHEF GEOFFREY ZAKARIAN softened, about 6 minutes. Add the chilies, fennel, and tomato paste and cook for 2 Yields: 2 dozen clams more minutes. Cooking Time: 30 Minutes • Add the white wine and reduce by half, INGREDIENTS about 3 minutes. Season with salt. 2 tablespoons extra virgin olive oil • Add the tomatoes and simmer for 3 cloves garlic, minced 15 minutes, covered. ½ cup onion, minced • Add the oregano and clams, and cover. 2 tablespoons chilies in oil Steam until the clams open up, about (such as Calabrian), minced 4 minutes. 2 tablespoons fennel seed • Serve in the pot with crusty toasted 1 tablespoon tomato paste sourdough bread. 1 cup white wine 1 15-oz can, crushed tomatoes ¼ cup oregano, minced 2 dozen little neck clams, washed Toasted sourdough, for serving Kosher salt

For additional Zakarian products and recipes, visit geoffreyzakarian.com and follow @geoffreyzakarian on Instagram. STRAWBERRY JAM 3 QT SQUARE DUTCH OVEN STRAWBERRY JAM DIRECTIONS • Add half of the sugar to a food processor BY CHEF GEOFFREY ZAKARIAN along with the lemon zest. Pulse the sugar for 30 seconds to break up the zest. Yields: about 4 pints Combine with the remaining sugar and Cooking Time: 3 1/2 Hours allow to sit for 2 hours. INGREDIENTS • In a large bowl, mash the strawberries 3 pounds fresh strawberries with ½ cup of the lemon-sugar mixture until they release their juices and it looks 5 cups sugar pulpy. Zest of 2 lemons • Place the strawberry mixture into a ¼ cup lemon juice 3 Quart Dutch Oven along with the remaining lemon- sugar mixture and lemon juice. • Bring to a slow simmer and cook until the mixture reaches 215°-220°F on an instant read candy or digital thermometer. Divide into sterile mason jars and cool.

For additional Zakarian products and recipes, visit geoffreyzakarian.com and follow @geoffreyzakarian on Instagram. OSSO BUCO WITH CELERY, BLUE CHEESE, AND ALMONDS 3 QT SQUARE DUTCH OVEN VEAL OSSO BUCO DIRECTIONS • Preheat an oven to 325°F. pan, cover, and place in the oven. WITH CELERY, Braise for around 2 ½-3 hours, or • In the Dutch Oven, heat the canola until the veal is pulling from the BLUE CHEESE, oil over a medium high flame. bone. AND ALMONDS Season the veal shanks with salt, and dredge in flour, shaking off the • Finely slice the remaining celery. BY CHEF GEOFFREY ZAKARIAN excess. Yields: 2 dozen clams • In a medium-sized bowl, whisk Cooking Time: 3 1/2 Hours • When you see a small amount of together the honey and vinegar. white smoke, sear the veal shanks Season with salt and pepper and INGREDIENTS on all sides, being sure to brown begin to whisk in the olive oil. Toss 2 veal shanks evenly, about 6 minutes in total. in the celery, almonds, and parsley. Flour, as needed Fold in the cheese at the end. 2 tablespoons canola oil • Remove the veal and add the 1 carrot, peeled and chopped carrot, onion, and the two stalks of • Divide the veal shanks between ½ onion, peeled and chopped celery chopped. large bowls with some of the broth, 4 stalks celery, washed and garnish with the celery mixture. (two stalks chopped) • Brown the vegetables in the pan, 2 cloves garlic, whole stirring often, about 4 minutes. 4 tablespoons tomato paste Add the garlic and tomato paste, 1 cup dry white wine and cook for 1 more minute. Add 2 cups chicken stock the white wine, scraping the bits off 1 tablespoon honey the bottom. 2 tablespoons sherry vinegar • Add the chicken stock and return to 2 tablespoons extra virgin olive oil a simmer. Season the mixture with ¼ cup almonds, toasted and salted, chopped salt. Add the veal shanks to the 2 tablespoons parsley, minced 3 oz blue cheese, crumbled Kosher salt For additional Zakarian products and recipes, Fresh cracked pepper visit geoffreyzakarian.comand follow @geoffreyzakarian on Instagram.