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Stuffed Veal Rolls (Scaloppini)

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This veal scaloppini dish is classic northern Italian. Made with good light pink colored veal cutlets is best. It’s made in one pan and 30 minutes to cook, so tender. If you are making this for a crowd place the browned rolls in a baking dish and pour the juices/wine mixture over the rolls.  Cover and bake at 350 for 45 minutes.

veal roll
veal roll

Ingredients;
1 LB Veal cutlets, pounded very thin
1/2 cup Italian bread crumbs
3 oz Prosciutto ham, thin slices
1 egg
2 TBLS milk
1/3 cup grated Parmesan cheese
Dash of pepper
Dash of nutmeg
3 TBLS butter
1 TBLS olive oil
1/2 flour, spread on a plate
1/3 cup dry white wine
1/2 cup beef or veal stock/broth
Toothpicks

veal roll preparation
veal roll preparation

Directions;
In a mixing bowl place the bread crumbs, milk, cheese, egg, pepper and nutmeg, mashing together to form a creamy consistency. Lay the cutlets out flat and divide and spread the bread crumb mixture evenly among them. Place on top of it a 1/2 slice or full slice, depending on the size of the cutlet, of the Prosciutto. Roll the cutlets up and secure with a toothpick or two lengthwise. Put the butter and oil in a pan large enough to accommodate the veal rolls in a single layer. Dredge the veal rolls in the flour. Heat on med high and brown the meat on all sides. Add the wine and stock/broth bringing it to a brief boil then turn the heat down to very low and simmer covered for about 25-30 minutes. If the juices are too thin/watery, remove the veal and turn the heat up for a few minutes to reduce the juices.

Pork Chops Braised with Marsala and Red Wine

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This Pork Chops Braised with Marsala and Red Wine dish is flavorful and made in one pan. It’s a classic regional Italian dish. The pork melts in your mouth when done.

pork braised with marsala
pork braised with marsala

Ingredients;
1/4 cup olive oil
1 TBLS butter
4 pork loin chops, about 3/4″ thick or boneless pork chops with a little fat on them works too
1/2 cup flour, spread on a plate
1 TSP chopped garlic
1 TBLS tomato paste, dissolved in the wine
1/2 cup dry Marsala wine
1 cup dry red wine
Dash of salt and pepper
1 TBLS chopped parsley
1/2 cup of water

Directions;
In a frying pan that can accommodate the pork in a single layer put the oil and butter in and turn to med high heat. Pat the chops dry with a paper towel and dredge in the flour. When the butter/oil foam begins to subside place the chops in the pan and brown on both sides. Add the garlic to the fat in the pan and saute for 2 mins. Add the wines with the tomato paste, salt and pepper. Heat for a few minutes and then cover tightly turning the heat down to very low. Cook for about 1 hour, turning the chops once. Remove the chops to a warm platter. Tilt the pan to spoon off some of the fat, be sure to leave the juices. Add the water and turn up to high boiling off the water while scraping the residue leaving a dark sauce. Add the parsley. Pour the sauce over the chops in the platter and serve.

Vegetable Mosaic Casserole

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I’ve made this Vegetable casserole dish a few times when the veggie’s are fresh from the garden. It serves a crowd and it’s a great compliment to any main course.

Vegetable casserole
Vegetable casserole

Ingredients;
4 large sweet onions, sliced thin
2 heads of fennel (anise), stems removed, the bulb cut into thin slices and the feathery green tops reserved
3 small zucchini, cut on the diagonal
2 garlic cloves, mashed
1 TBLS fresh oregano, chopped
1 TBLS fresh rosemary, chopped
1/4 cup apple cider vinegar
1/4 cup water
6 ripe plum tomatoes, sliced thick
2 small eggplants, the Japanese type will work
1/3 cup extra virgin olive oil
1/2 TSP salt
Pepper to taste

Directions:
Place the onions and fennel in a large frying pan, add 1/2 of the salt, some pepper, vinegar and the water. Saute on high stirring a scraping the pan until they are soft and slightly browned. Place the cooked onions and fennel on the bottom of a large casserole dish. Line the top with the zucchini, eggplant and tomatoes, standing them up in a line alternating the colors as the picture shows. Mix the oil with the oregano, rosemary, garlic and balance of the salt. Pour over the casserole and bake at 375 for about 25 minutes, until veggies are all tender. Garnish with the fennel-anise ferns when serving.

Chicken Marbella

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This Chicken Marbella dish is so tasty and is better when prepared the night before you want to cook it. Overnight marinating is the best. The flavors intermingle and burst in your mouth.  People who do not like prunes/olives eat this with vigor. I originally discovered this from a country store in Rye, NY. I’ve come to find out that its origin is Spanish-Moorish and the Silver Palate cookbook made it famous.

Chicken Marbella
Chicken Marbella

Ingredients:
1 whole fresh chicken, cut into 8-10 pieces***
4 cloves of garlic, mashed and pureed into the oil
1/3 cup extra virgin olive oil
1/4 cup red wine vinegar
1 TBLS dried oregano
1 TBLS dried thyme, if you use fresh use about 6-8 sprigs
1/4 TSP ground pepper
Dash of salt
1/2 cup pitted prunes
1/4 cup pitted green Spanish olives
2 TBLS capers, and a splash of their juice
2 fresh or dried bay leaves
2 TBLS fresh parsely, chopped
1/4 cup brown sugar
1/2 cup dry white wine

Directions:
In zip lock bag combine all the ingredients EXCEPT the white wine and brown sugar. Marinate overnight for best results or at a minimum 4 hours in the refrigerator. In a glass or stainless steel baking dish arrange the chicken in one layer. Pour the marinade over the chicken. Pour the white wine around the chicken. Sprinkle the brown sugar over the chicken.
Bake at 350 uncovered basting the chicken with the juices a few times.
Bake for about 50-70 minutes, until the juice of the thighs are clear when cut.

***if you want to make this as an appetizer use wingettes and reduce the cooking time to 30 minutes.

New England Clam Chowder

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This New England Clam Chowder is so creamy and rich. Perfect for the Fall-Winter weather to warm the tummy!  Here is a simple version, but feel free to add minced cooked bacon for a smokey flavor or use fresh clams if you like. The possibilities are endless.

clam chowder
clam chowder

Ingredients;
Five 6.5oz cans of chopped or minced clams with the juice
2 medium potatoes, peeled and cubed
1 1/2cups heavy cream
1/2 cup whole milk
2 TBLS of celery sliced thin
4 TBLS butter
4 TBLS onion, minced
3 sprigs of fresh thyme
1 bay leaf
Salt and pepper to taste

Directions;
Boil the potatoes until just turning soft, drain and set aside. In a pot melt the butter and saute the onion and celery until soft. Add the cream and milk. Bring to a light simmer for about 15 minutes.
Drain and separate the canned clam juice from the clam pieces. Add the clam juice to your desired thickness into the cream, onion and celery. Add all the other ingredients, except the clam pieces into the pot. Simmer covered on low for about 10 minutes. Add the clams and stir. Remove the thyme and bay leaf. Serve with crackers.