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6 entries this month
Cordon Bleu13:44 Aug 31 2023
Times Read: 55
This is one of my fav meat dishes. It's easy to do and still special enough if you have guests.
I copied it from an English website, so it is easier to understand as when I write it lol. I just made a few changes to make it easier.
Veal Cordon Bleu
8 (1/8-inch-thick) veal cutlets (also called scaloppine; all the same size, about 2 1/2 oz each)
1 (1/2-lb) piece Gruyère (or any other spicy cheese that melts)
4 (1/8-inch-thick) slices baked ham such as Virginia
1 cup plain dry bread crumbs
2 teaspoons salt
3/4 teaspoon black pepper
3/4 cup all-purpose flour
2 large eggs
2 tablespoons unsalted butter
2 tablespoons olive oil
If cutlets are thicker than 1/8 inch, pound them between sheets of plastic wrap with flat side of meat pounder. Using cheese plane, shave enough cheese to make a double layer for each of 4 cutlets.
Pat dry 2 cutlets of the same shape and arrange 1 cutlet on a work surface. Put 1 slice of ham on cutlet, trimming ham to leave a 1/4-inch border of veal around the ham, then arrange a double layer of cheese on ham and top with second cutlet. Lightly pound 1/4-inch border around cutlets' outer edges to seal veal sandwich. Make 3 more sandwiches in same manner.
Line a baking sheet with wax paper. Stir together bread crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper in a large shallow baking dish. Stir together flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in another large baking dish. Whisk together eggs, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a third large baking dish.
Dredge 1 veal sandwich in flour, knocking off excess, then dip in egg to coat, letting excess drip off, and dredge in bread crumbs, patting to help them adhere. Transfer coated sandwich to a rack set on a baking sheet. Dredge and coat remaining sandwiches in same manner.
Heat 1 tablespoon butter and 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Add 2 veal sandwiches, then reduce heat to moderate and cook, turning over once, until golden, about 4 minutes total. Transfer to plates and wipe out skillet with paper towels. Cook remaining sandwiches in remaining butter and oil in same manner.
A good sign that it is through, is when the molten cheese comes out between the meat ;)
You can make this with chicken and pork too, if you like it better :) Just make sure that its thin meat.
Saltimbocca14:02 Aug 29 2023
Times Read: 65
Saltimbocca is an Italian dish and translated it means 'Jump into the mouth'.
For 4 people you need:
4 veal cutlets
20g butter
4 slices Parma ham
4 big leaves sage
4 toothpicks
Put one slice of Parma ham and a leaf of sage, on top of each veal cutlet, the sage last. Pin it with a toothpick. Melt the butter in a frying pan, then add the veal and fry it till its light brown on both sides.
Careful with salting and pepper. The Parma ham is already salty.
If you want you can take the meat out of the pan and add a bit of Marsala to make a nice sauce with the brown butter.
You can either serve it with risotto or pasta or just assorted veggies.
Enjoy :)
Mussels on a tomato vine sauce12:24 Aug 28 2023
Times Read: 70
This is one of my fav dishes. I just love seafood and this one, is fixed in like 20 minutes and perfect for any season. This recipe is enough for 2 people
1 sm. can of pelati (peeled chopped tomatoes)
3 whole cloves garlic (chopped)
1 sm. onion (chopped)
1/2 c. dry white wine
1 tbsp. basil
1 tsp. oregano
1 tsp. parsley
Salt and pepper (to taste)
1 kilo fresh mussels
Olive oil
3 c. water
1 baguette
Put oil into a big pot and fry the garlic and the onions, don’t burn them or it will taste bitter. Add the tomatoes out of the can and turn down the heat a bit. Pour the white vine over it and let it cook for like 5 minutes. Add basil and oregano, stir. Add the mussels and stir them so they get mixed with the sauce. Steam the mussels for like 10 minutes then stir and see if they are open yet. If not cook for 5 more minutes. Add the parsley, salt and pepper. Careful with the salt, the mussels are already slightly salty.
Serve it with the baguette to dip the sauce. ;)
Zopf - A typical Swiss bread10:31 Aug 27 2023
Times Read: 82
INGREDIENTS
1 kg white flour (= 1.2 lbs)
1 tbsp salt
30 g fresh yeast (= 1 oz.)
1 ts sugar
150 g butter (= 0.33 lbs)
5.5 dl milk (= 0.58 quart)
1 egg
PREPARATION
Sieve flour into a bowl and make a little hollow in the middle. Sprinkle salt over edge of the hollow.
Dissolve yeast with sugar in a little bit of lukewarm milk. Melt the butter and let cool.
Add milk, whisked egg and the yeast into the hollow and work everything to a solid dough. Kneed with your hands for 10-15 minutes until dough is really elastic and smooth. When you cut it with a knife you should see little bubbles.
Place the dough in the bowl, cover with a kitchen towel and let rise until doubled in a warm place.
Divide the dough into 3 equal parts, form those into strings and plait them into a "pigtail". Brush the Zopf with a mixture of egg yolk and milk, and let it rise again on the baking sheet.
Preheat oven to 180° Celsius (= 355° Fahrenheit) and bake the Zopf for 30-45 minutes. At the end you can bake the Zopf for a very short time under the grill to brown it really nicely.
My special hint:
Zopf is delicious with a Sunday brunch and you can also freeze it without problems.
White Wine Risotto with Saffron09:01 Aug 26 2023
Times Read: 96
This is another traditional dish, my grandmother taught me :) I hope you will enjoy it.
250g rice (Arborio or Vialone)
100g butter
75g grated parmesan
1 litre of stock
1 glass white wine
1 small onion
120mg Saffron
Melt the butter in a pot and brown the small chopped onions in it. Add the rice. Cook it until it looks a bit glassy. Add the white wine and allow the liquid to reduce.
Let the mixture cook a bit then add the stock ladle by ladle, each time allowing the rice to cook that little bit more as the liquid reduces. Don’t forget to stir it now and then.
After 18 to 20 minutes it should be cooked. If the risotto is too dry, just add a little more stock.
In the mean time, mix the saffron with a bit of stock and add it about 5 minutes before the rice is cooked. Stir with a wooden spoon.
When it’s finished, add the grated cheese and the remaining butter. Before you serve it, leave it covered for 5 minutes to rest.
Variations: You can also add shrimps to it or mushrooms.
Minestrone17:21 Aug 24 2023
Times Read: 108
Minestrone to warm your heart on a cold winters evening
This is a recipes of my grandmother. I learned how to cook it when i was barely 6 years old and spend many hours with her in the kitchen of her apartment.
It is a soup that has been passed on through generations and each woman added something and changed it a bit and so did it when I was older.
The soup gives strength and warms you from the inside and I still think it made my ex-husband fall for me *winks*
Ingredients for 2 people:
300g turkey breast, chopped in small pieces
2 carrots sliced
1/2 celery thinly sliced
1/2 savoy cabbage, thinly sliced
1 small can of broad beans
Parsley as much as you like
1 onion, chopped
1 clove of garlic, chopped in small pieces
2 leek, chopped thinly
2 big potatoes, chopped roughly
pepper
2 table spoons of mix of dried Italian herbs (of course if you have them fresh, use them)
broth
Now put all the veggies, herbs and the chopped turkey meat into a big pot, fill it with broth till it covers everything 2 fingers on top.
Let it cook so it gently bubbles for about 1 hr, steering it now and then. Take a spoon and pick out the pieces of potato and squish them with a fork and add them back to the soup, it gives the soup a viscid consistence.
Let it cook for another 10 mins.
Serve it in bowls sprinkle a bit of grated Parmesan over it and you have a hearty meal for a cold evening.
The good thing about minestrone is, you can vary with the veggies and the meat, what ever you prefer.
Grab your cauldron and try it out!
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COMMENTS
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DiamondRose
21:25 Aug 31 2023
Sounds yummy
Witchykitten
21:35 Aug 31 2023
It's one of my fav dishes :)