Thursday, July 30, 2009
Wednesday, July 29, 2009
1 tsp. salt
Monday, July 27, 2009
Sunday, July 26, 2009
Döner kebab, Suflaqe, Shwarama, Churrasco, Danar, or Gyro... So what’s with all the names? This dish is made in many countries, and is called many different things. You can find variations of this dish in Greece, Iran, Turkey, Albania, Germany, France, Belgium, Afghanistan, Spain, Italy, and even Mexico city as a popular street chow. The recipe varies slightly from region to region, and country to country, but it is essentially the same amazing sandwich. Although this takes a little time to prepare, this will provide you with several lunches. This meatloaf is wonderful cold as well. If you use quality ingredients and don't eat this with fries or other high fat sides, this sandwich is actually good for you. Lots of veggies, good protein. You can eat this relatively free of guilt. This is not an original recipe but a conglomeration of a couple of different recipes.
Tuesday, July 21, 2009
Pain perdu or French toast may not have come from France. The origin of this dish is not known, however a recipe for it can be traced back to a fourth century Roman cookbook. This is the first known printed documentation for this dish. Pain perdu is just another great recipe borne out of necessity. What to do with stale bread? Huh. Let’s soak it in milk and eggs and fry it, that aught to work. Here is a variation on the classic recipe.
Sunday, July 19, 2009
Saturday, July 18, 2009
Tradition, tradition, tradition... Sometimes it's good to be creative in the kitchen and come up with your own unique ideas. Sometimes you just need to shut up and cook the damn thing the way it was intended. For instance. Can you improve Nessun dorma, the greatest tenor aria of all time by putting a rock beat to it, or will you ruin a good thing? You obviously know my opinion. If you happen to be a musician running to your staff paper to recompose a perfect aria, you probably won't like this recipe either. This is the basic, unscrewed around with, and I must say perfect the way it was intended original. Now I happen to be a true veal lover, and I think making this dish with chicken is an outrage, but I know some of you have a real problem with veal, and I do respect that. I truly do. If I had to be the one raising, and then dispatching an infant cow for the sake of someone else's "sophisticated" palatte, I don't think I could do it. They have such pretty eyes, and hell, it's a baby! However, if someone else is willing to burden their soul by committing the deed, I'm willing to burden mine by eating it. This dish needs nothing but some lightly buttered tagliatelle served alongside it. I like to toss the pasta with just a little parsley, and that's it. Now you will notice that there is no garlic in this dish. Contrary to popular American beliefs, Italians do not like big chunks of garlic in their food. For one thing, it can kill a dish when it's supposed to merely inhance it, and isn't Italy the land of love? How much num nums can an Italian get from their significant other when they have garlic oil oozing out of their lungs and pores? Over garlicasizing (to create my own word like a nameless former president might have) is American, and American only. As more Italian dishes begin to appear on this blog (hello, my last name is Bono) you will see a shockingly reduced amount of garlic in them. In my opinion, garlic and veal are not great bedfellows for a lot of reasons, but first and foremost, veal is a very delicate meat and buttery in flavor, and I think it needs to be the star of the show. You will find that my Marsala recipe that will follow later only has a small amount of garlic in it as well. However, this particular dish does not traditionally include garlic.
2 bacon slices, chopped (or if you can find a good Pancetta by all means use it!)
6 ounces veal or chicken scallops (about 6 scallops), pounded very thin
All purpose flour (for dredging)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup dry white wine
3 tablespoons toasted pine nuts
1 tablespoon drained capers (optional, but very disappointing if you don't use them.)
2 teaspoons minced fresh sage or 1/2 teaspoon dried rubbed sage
Fresh or deep fried sage leaves (optional)
Cook bacon in heavy large skillet over medium-high heat until crisp. Transfer to bowl using slotted spoon. Season veal with salt and pepper. Dredge in flour; shake off excess. Add 1 tablespoon butter to pan drippings in skillet and melt over medium-high heat. Add veal and sauté until just cooked through, about 1 minute per side. Divide veal between 2 plates; tent with foil to keep warm. Add wine to same skillet and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to 3 tablespoons, about 2 minutes. Remove from heat. Whisk in remaining 3 tablespoons butter. Mix in pine nuts, capers, minced sage and bacon. Season with pepper. Spoon sauce over veal. Garnish with sage leaves if desired and serve. A cool garnishing idea it to take your sage leaves and drop them into a fryer for about 10 seconds. They retain their beautiful color, but become crispy. At some of the restaurants I used to work, we would have deep fried sage and basil leaves as garnishes all the time, they look really neat.
Sunday, July 12, 2009
- 1 small carrot, coarsely chopped
- 1 medium onion, coarsely chopped
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 4 cups hot veal stock
- 1/4 cup canned tomato purée
- 2 large garlic cloves, coarsely chopped
- 1 celery rib, coarsely chopped
- 1/2 teaspoon whole black peppercorns
- 1 Turkish or 1/2 California bay leaf
Cook carrot and onion in butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 7 to 8 minutes. Add flour and cook roux over moderately low heat, stirring constantly, until medium brown, 6 to 10 minutes. Add hot stock in a fast stream, whisking constantly to prevent lumps, then add tomato purée, garlic, celery, peppercorns, and bay leaf and bring to a boil, stirring. Reduce heat and cook at a bare simmer, uncovered, stirring occasionally, until reduced to about 3 cups, about 45 minutes.
Pour sauce through a fine-mesh sieve into a bowl, discarding solids.
For the Demi Glace
Combine 3 cups sauce Espagnole, and 3 cups of reserved veal stock. Put in a sauce pan, and slowly reduce by half. This will produce a very thick sauce.