Veal Marsala
INGREDIENTS
½ Ounces Dried Porcini Mushrooms
½ Cup Boiling Water
¼ Cup Unbleached Flour
¼ Teaspoon Salt
¼ Teaspoon Fresh Ground Pepper
1 Pound Veal Scallops – Pounded to 1/8 Inch Thickness
3 Teaspoons Olive Oil
10 Ounces Sliced Mushrooms
1 Finely Chopped Shallot
2 Cloves Minced Garlic
½ Cup Dry Marsala Wine
¾ Cup Beef Broth
1 Tablespoon Butter
4 Teaspoons Chopped Fresh Parsley
Place the dried porcini mushrooms in a small bowl and pour in the boiling water. Let stand for 10 minutes until softened. Drain & chop.
Combine the flour, salt and pepper on a large plate. Dredge the veal in the flour mixture to coat. Shake off any excess flour. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the veal and cook until browned, about 1 to 2 minutes per side. Transfer to a platter. Heat the remaining 1 teaspoon oil and add the sliced mushrooms and shallot. Cook, stirring occasionally, until the mushrooms start to brown, 5 to 6 minutes. Add any leftover flour, the porcini mushrooms and the garlic. Cook for 2 minutes until the garlic starts to brown. Pour in the marsala and broth. Bring to a boil and cook until slightly thickened (2 to 3 minutes). Return the veal to the skillet and cook, turning once, until hot (1 to 2 minutes). Remove the skillet from the heat. Swirl in the butter until melted. Serve sprinkled with the parsley. Serves 4
The Original Caesar Salad
During Prohibition, a popular spot for a night out was Caesar’s Palace in Tijuana, Mexico. On the evening of July 24, 1924, Caesar Cardini had just about run out of food. He improvised by putting together a salad with what was on hand: romaine lettuce, olive oil, some cheese and eggs. He then prepared the salad tableside, creating an immediate sensation.
Chicken Caesar Salad
INGREDIENTS
12 Ounces Boneless Chicken Breast
1 Tablespoon Olive Oil
1/4Teaspoon Salt
Caesar Dressing
10 Cups Torn Romaine Lettuce
2 Cups Garlic Parmesan Croutons
14 Cup Grated Parmesan Cheese
1/8 Teaspoon Freshly Ground Black Pepper
Heat skillet over medium-high heat until very hot. In a medium bowl toss chicken with oil and salt until evenly coated. Add chicken to pan and cook, turning once, just until chicken loses its pink color throughout (4 to 5 minutes).
In a large bowl toss lettuce, dressing, croutons and Parmesan. Add cooked chicken to salad and toss again. Sprinkle with pepper. Serves 4
Caesar Dressing
3 Garlic Cloves
3 Anchovy Fillets
3 Tablespoons Lemon Juice
3 Tablespoons Olive Oil
1 Tablespoon Dijon Mustard
1/2 Teaspoon Worcestershire Sauce
1 Hard Cooked Egg Yolk
In a blender (or food processor) combine the three garlic cloves, the anchovy fillets and lemon juice. Cover and blend until mixture is nearly smooth, stopping to scrape down sides as needed. Add oil, mustard, Worcestershire sauce and cooked egg yolk. Cover and blend until smooth. Cover with plastic wrap and chill for 2 to 24 hours.
Parmesan Croutons
Cut four 1/2 inch thick slices of French bread into 3/4 inch cubes and set aside. In a large skillet melt 1/4 cup butter. Remove from heat. Stir in 3 tablespoons grated Parmesan cheese and 1/8 teaspoon garlic powder. Add bread cubes, stirring until cubes are coated with butter mixture. Spread bread crumbs in a single layer in a shallow baking pan. Bake in a 300° F oven for 10 minutes and stir. Bake about 10 minutes more or until bread cubes are crisp and golden. Cool completely and store in an airtight container for up to 1 week. Makes 2 cups
French Onion Soup
INGREDIENTS
2 Large Thinly Sliced Yellow Onions
3 Tablespoons Butter
4 Cups Beef Broth
2 Tablespoons Sherry
1 Teaspoon Worcestershire Sauce
Fresh Ground Pepper to Taste
6 Slices Toasted French Bread
1 Cup Shredded Swiss Cheese
In a large saucepan cook onion in hot butter over medium-low heat for 8 minutes or until tender and golden. Stir occasionally. Stir in broth, sherry, Worcestershire sauce and pepper. Bring to a boil and then reduce heat. Cover and simmer for 10 minutes.
Arrange toasted bread slices on a baking sheet. Evenly divide cheese among slices. Broil 3 to 4 inches from heat for 3 minutes or until cheese is light brown and bubbly. Top each serving with a bread slice. Serves 6
Oven Barbecued Spareribs
You’re going to need a shower after eating these!
INGREDIENTS
6 Pounds Pork Spareribs – Cut into 1 Rib Portions
6 Ounces Tomato Paste
¼ Cup Packed Brown Sugar
½ Cup Water
¼ Cup Honey
¼ Cup Cider Vinegar
2 Tablespoons Olive Oil
1 Tablespoon Grated Onion
2 Teaspoons Chili Powder
2 Teaspoons Salt
Preheat oven to 325° F. Arrange spareribs in a single layer in a large roasting pan. Roast spareribs for 1 hour. Meanwhile prepare glaze. In a medium bowl, combine tomato paste, brown sugar, water, honey, cider vinegar, olive oil, grated onion, chili powder and salt until well blended. Brush spareribs with glaze. Continue roasting ribs, brushing frequently with glaze, until ribs are tender, about 30 minutes longer. Serves 6
Cheese Pizza
Who doesn’t love pizza?!
INGREDIENTS
½ Recipe Basic Pizza Dough
1 Cup Victoria’s Secret Pizza Sauce
2 Tablespoons Freshly Grated Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
Prepare pizza dough & prepare Victoria’s Secret Pizza Sauce. Shape pizza dough as directed. Sprinkle with Parmesan and spread sauce over Parmesan cheese and top with mozzarella. Preheat oven to 450° F. Let prepared pizza rest for about 20 minutes before putting into the oven. Bake until crust is golden which should be approximately 15 to 20 minutes. Serves 4
Pizza Toppings
If you want to top your pizza with more than cheese here are some ideas. To keep the crust crispy, scatter cheese over the dough before topping with other ingredients. Sprinkle fresh herbs over the pizza just before serving.
Try these delicious combinations or make up your own:
1) Grilled radiccio, cooked crumbled pancetta or bacon, crumbled goat cheese and chopped fresh sage.
2) Sautéed cremini mushrooms, cooked sweet Italian sausage, black or green pitted olives, thinly sliced fresh mozzarella cheese and dried oregano.
3) Coarsley chopped grilled eggplant, marinated artichoke hearts, chopped plum tomatoes, shredded mozzarella cheese and fresh basil leaves.
4) Thinly sliced mozzarella cheese, crumbled gorgonzola, spoonfuls of ricotta, freshly ground pepper and fresh basil leaves.
Basic Pizza Dough
INGREDIENTS
1 ¼ Cups Warm Water (105° to 115° F)
1 Package Active Dry Yeast
1 Teaspoon Sugar
2 Tablespoons Olive Oil
2 Teaspoons Salt
Approximately 4 Cups Unbleached Flour or Approximately 3 ½ Cups Bread Flour
Cornmeal for Sprinkling
In a large bowl, combine ¼ cup warm water, yeast and sugar. Stir to dissolve. Let stand for about 5 minutes or until foamy. Be careful that the water is not hot or it will kill the yeast.
With a wooden spoon, stir in the remaining 1 cup of warm water, oil, salt and 1 ½ cups flour until smooth. Gradually add 2 cups unbleached flour or 1 ½ cups bread flour, stirring until dough leaves the side of the bowl. Turn dough onto a lightly floured surface and knead until smooth and elastic (about 10 minutes), working in enough of remaining ½ cup of flour just to keep dough from sticking to the surface.
Shape dough into a ball and place in a large greased bowl. Turn the dough to grease the top. Cover bowl loosely with plastic wrap and let rise in a warm place (80° to 85° F) until doubled in volume, for about 1 ½ hours.
Punch down dough and turn. Now turn onto a lightly floured surface and cut in half, cover loosely and let rest for about 15 minutes. If you are not using right away, place dough in a large greased bowl, cover loosely with greased plastic wrap and refrigerate up to 24 hours.
Sprinkle two large cookie sheets with cornmeal. Shape each dough half into a ball. On one prepared pizza pan (or cookie sheet) with floured rolling pin roll one ball into 14 inch x 10 inch rectangle. Fold edges in to form 1 inch rim. Repeat to make your second pizza. Makes enough dough for 2 large pizzas.
Victoria’s Secret Pizza Sauce
INGREDIENTS
2 Tablespoons Olive Oil
1 Chopped Yellow Onion
4 Finely Chopped Garlic Cloves
One 28 Ounce Can Plum Tomatoes
2 Tablespoons Tomato Paste
2 Tablespoons Chopped Fresh Basil
½ Teaspoon Salt
In a nonreactive 3 quart saucepan, heat olive oil over medium heat. Add onion and garlic and cook. Stir until onion is tender (about 5 minutes). Stir in tomatoes with their juice, tomato paste (I like to use the tomato paste that comes in a tube), basil and salt. Heat to boiling, breaking up tomatoes with the side of your spoon. Reduce heat and partially cover and simmer, stirring occasionally, until sauce has thickened slightly (about 20 minutes). Makes 3 ½ cups.
Barbecue Meatballs
INGREDIENTS
For The Meatballs
3 Pounds Lean Ground Sirloin
1 Cup Evaporated Milk
1 Cup Quick Cook Oatmeal
1 Cup Fine Dry Bread Crumbs
2 Large Eggs
½ Cup Finely Chopped Red Onion
1 ½ Teaspoon Garlic Powder
1 ½ Teaspoon Salt
2 Teaspoons Chili Powder
½ Teaspoon Fresh Ground Black Pepper
BBQ Sauce
2 Cups Ketchup
1 Cup Brown Sugar
2 Tablespoons Hot Sauce
½ Teaspoon Garlic Powder
¼ Cup Finely Chopped Onion
Preheat oven to 350°F. Combine meatball ingredients and shape into 1 inch balls.
Combine sauce ingredients and stir well. Place uncooked meatballs in a 13 x 9 inch baking dish and bake for about 1 hour. Serve as an appetizer or dinner. Great for a game day snack. Makes about 6 dozen meatballs.
Chicken Empanadas
INGREDIENTS
3 Cups Chopped & Cooked Chicken Breast
10 Ounces of Shredded Colby & Monterey Jack Cheese (5 Ounces of Each)
4 Ounces of Softened Light Cream Cheese
¼ Cup Chopped Red Bell Pepper
2 Seeded & Chopped Jalapeno Peppers
1 Tablespoon Ground Cumin
1 ½ Teaspoons Kosher Salt
½ Teaspoon Fresh Ground Pepper
15 Ounces Pie Crust (Refrigerated Pie Crust Works Well)
Water
Preheat oven to 400° F and lightly grease a baking sheet. In a large bowl combine the chopped chicken breasts with cheeses, cream cheese, red bell pepper, jalapeno peppers, cumin, kosher salt and fresh ground pepper.
Roll out piecrust onto a lightly floured surface. Roll into a large circle. Cut out rounds using a 3 inch cookie cutter making 12 to 15 circles. Place 1 round on a flat and clean surface. Lightly brush the edges of crust with water. Place 1 heaping tablespoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. Arrange empanadas on a prepared baking sheet. Bake for 15 minutes.
Makes 12 to 15 empanadas
Classic Bolognese
A staple in Bologna, Italy, this tomato based meat sauce, enriched with cream and mellowed by long simmering, is well worth the time. You can freeze leftovers in small batches.
INGREDIENTS
3 Tablespoons Olive Oil
1 Large Chopped Onion
3 Cloves Chopped Garlic
I Peeled and Chopped Carrot
1 Chopped Celery Stalk
1 ½ Pounds Ground Meat
You Can Use Beef, Pork and/or Veal or Ground Chuck
½ Cup Red Wine
28 Ounces Chopped Plum Tomatoes (1 Large Can)
2 Teaspoons Salt
¼ Teaspoon Ground Black Pepper
1/8 Teaspoon Ground Nutmeg
¼ Cup Heavy Cream
In a 5 quart Dutch oven, heat oil over medium heat. Add the onions, garlic, carrots, celery and cook. Stir occasionally for about 10 minutes. Add ground meat and cook, breaking up meat with side of spoon, until no longer pink. Stir in wine and heat to boiling. Stir in tomatoes with their juice, salt, pepper and nutmeg. Heat to boiling over high heat. Reduce heat and simmer, stirring occasionally for about an hour. Stir in cream and heat through, stirring constantly. Use 2 ½ cups sauce to coat 1 pound of pasta for 6 main dish servings. Makes 5 Cups.
Mu Shu Pork Stir Fry
INGREDIENTS
2 Tablespoons Soy Sauce
2 Tablespoons Rice Wine
1 Teaspoon Dark Sesame Oil
2 Teaspoons Cornstarch
1 ½ Pounds Boneless Pork Loin (Trimmed & Cut Into Strips)
10 Dried Shiitake Mushrooms
½ Cup Sliced Green Onions
12 Cloves Minced Garlic
2 Tablespoons Minced Fresh Peeled Ginger
¼ Cup Dried Wood Ear Mushrooms
3 Tablespoons Rice Wine
3 Tablespoons Soy Sauce
½ Teaspoon Cornstarch
½ Teaspoon Sugar
¼ Teaspoon Black Pepper
1 Tablespoon Vegetable Oil – Divided
2 Large Lightly Beaten Eggs
3 Cups Thinly Sliced Napa Cabbage Stalks
4 Cups Thinly Sliced Napa Cabbage Leaves
2 Tablespoons Rice Wine
½ Hoisin Sauce
1 Tablespoon Soy Sauce
16 Mandarin Pancakes
Combine the first four ingredients in a zip lock plastic bag. Add the pork and marinate in the refrigerator for at least 1 hour. Turn occasionally. After an hour remove pork from the plastic bag and discard the marinade.
Combine boiling water and dried shiitake mushrooms in a bowl. Cover and let stand for 20 minutes. Drain and discard the mushroom stems. Thinly slice the mushroom caps. Combine the sliced mushroom caps, green onions, garlic and ginger in a small bowl. Set aside.
Combine boiling water and wood ear mushrooms in a bowl. Cover and let stand for 20 minutes. Drain and cut mushrooms into thin slices. Set aside.
Combine 3 tablespoons rice wine and the next 4 ingredients (3 tablespoons rice wine, 3 tablespoons soy sauce, ½ teaspoon cornstarch, ½ teaspoon sugar, ¼ teaspoon black pepper) in a small bowl. Stir well with a whisk. Set aside.
Heat 1 ½ teaspoons vegetable oil in a wok (or large skillet) over medium high heat. Add pork and stir fry for three minutes. Remove pork from pan and add 1 ½ teaspoons vegetable to the pan. Add eggs and stir fry for 30 seconds. Add shiitake mushroom mixture and stir fry 1 ½ minutes. Add cabbage and stir fry for 30 seconds. Add the wood ear mushrooms, cabbage leaves and 2 tablespoons rice wine and stir fry for 1 minute. Add the pork and cornstarch mixture and stir fry for 2 minutes. Place pork mixture on a platter.
Combine hoisin sauce and 1 tablespoon soy sauce. Spread about 1 ½ teaspoons hoisin sauce mixture on uncooked surface of each Mandarin Pancake. Top each pancake with ½ cup pork mixture and roll up. Makes 16 pancakes
Mandarin Pancake
2 Cups Unbleached Flour
1 Cup Boiling Water
1 ½ Tablespoons Dark Sesame Oil
Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and water in a large bowl. Stir until a soft dough forms. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (for about 3 minutes). Shape the dough into a 1 ½ inch thick log. Divide the dough into 16 equal portions. Roll each dough portion into a 6 inch circle on a lightly floured surface. Brush 8 pancakes evenly with oil. Top each with one of the remaining pancakes, gently pressing together.
Heat a medium nonstick skillet over medium high heat. Place 1 pancake stack in pan and cook 1 minute on each side or until slightly puffed. Remove from pan and cool. Peel pancakes apart. Fill with Mu Shu Pork mixture. 16 Servings
Jalapeno & Tomato Frittata
INGREDIENTS
10 Beaten Eggs
½ Cup Unbleached Flour
1 Teaspoon Baking Powder
Salt & Pepper To Taste
1 Diced Jalapeno
1 Diced Tomato
½ Diced Red Onion
2 Cloves Grated Garlic
16 Ounces Low-Fat Cottage Cheese
1 Cup Shredded Extra Sharp Cheddar Cheese
¼ Cup Melted Butter
Preheat oven to 400° F & lightly grease a 9×13 inch baking dish.
In olive oil lightly sauté onion, garlic, jalapeno & tomato. Set aside.
In a large bowl, mix the eggs, flour, baking powder, salt & pepper. Stir in onion, garlic, jalapeno, tomato, cottage cheese, cheddar cheese and melted butter. Pour into the prepared baking dish. Bake for about 15 minutes at 400° F. Reduce heat to 325° F and bake for another 35 to 40 minutes. Remove when done, cool slightly and cut into squares. Serves 10
