Veal Scaloppini with Saffron Cream Sauce

The above picture is not veal, I had to use beef to make this recipe as the veal available in the north where I live is frozen solid and way over priced!

• 1 pound veal scaloppini (about 12 slices)
• Salt and freshly ground black pepper
• About 2 1/2 tablespoons butter
• About 2 tablespoons olive oil
• 12 ounces cremini mushrooms, sliced
• 2 large shallots, finely chopped
• 3/4 cup dry white wine
• 1 cup beef broth
• 1/4 teaspoon saffron threads
• 3/4 cup heavy cream
• 1/2 cup frozen peas, thawed
• 1 lemon, cut into wedges

1. Sprinkle the veal with salt and pepper. 
2. Melt 1/2 tablespoon of butter with 2 teaspoons of oil in a heavy large frying pan over high heat.
3. Working in batches if necessary, add the veal and saute until just cooked through and golden, about 45 to 60 seconds per side. 
4. Transfer the veal to a platter and tent with foil to keep it warm. 
5. Repeat with the remaining veal, adding more butter and oil to the pan as necessary.
6. Melt 1 tablespoon of butter and 1 tablespoon of oil in the same pan over high heat. 
7. Add the mushrooms and shallots. 
8. Sprinkle with salt and pepper, and saute until the mushrooms are golden brown, about 8 minutes. 
9. Add the wine, broth and saffron, and simmer until the liquid is reduced by half, about 5 minutes. 
10. Add the cream and boil until the sauce thickens slightly, stirring often, about 4 minutes. 
11. Add the peas and return the sauce to a simmer. 
12. Season the sauce, to taste, with salt and pepper.

Chicken Marsala

• 2 medium boneless chicken breasts
• salt and freshly ground black pepper
• 2 to 3 tbsps unsalted butter
• 2 to 4 tbsp olive oil
• 1 large shallot, finely chopped
• 2 to 4 garlic cloves, smashed
• 6 ounces assorted mushrooms, sliced
• 1 cup sweet Marsala
• 1 1/2 cups chicken broth
• Leaves from 1 fresh rosemary sprig

1. Sprinkle the chicken with salt and pepper. 
2. Melt 1 tbsp of butter and 1 tbsp of oil in a heavy large skillet over medium-high heat. 
3. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. (I didn't have boneless, cooked my breasts about 10 minutes per side)
4. Transfer the chicken to a plate. 
5. Add another tablespoon of butter and oil, if necessary.
6. Set the chicken aside.Add 1 tbsp of oil to the skillet. 
7. Add the shallot and garlic. Saute until fragrant, about 30 seconds. 
8. Add a tbsp of the olive oil, if necessary. 
9. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. 
10. Season with salt. 
11. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. 
12. Add the broth and the rosemary leaves. 
13. Simmer until reduced by half, about 4 minutes. 
14. Return the chicken to the skillet. 
15. Pour in all of the pan juices. 
16. Cook just until heated through, turning to coat, about 1 minute. 
17. Stir the remaining 1 tablespoon of butter into the sauce. 
18. Season the sauce with salt and pepper, to taste.
19. Using tongs, transfer the chicken to plates. Spoon the sauce over and serve.

Caesar Salad Dressing

• 2 small garlic cloves, minced
• 1 teaspoon anchovy paste
• 2 tablespoons freshly squeezed lemon juice, from one lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 cup mayonnaise, best quality such as Hellmann's Real
• 1/2 cup freshly grated Parmigiano-Reggiano
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking.

Beef and Cheese Manicotti

• 4 teaspoons olive oil
• 1 medium onion, coarsely chopped
• 1 pound ground beef
• Salt and freshly ground black pepper
• 14 (8-ounce package) manicotti
• 1 (15-ounce) container whole-milk ricotta
• 3 cups shredded mozzarella(divided)
• 1 cup grated Parmesan(divided)
• 2 tbsps chopped fresh Italian parsley leaves
• 2 garlic cloves, minced
• 3 cups marinara sauce
• 2 tbsps butter, cut into pieces

1. Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. 
2. Season with salt and pepper. 
3. Saute until the meat browns and the onion is translucent, about 5 minutes. 
4. Remove from the heat, and cool.
5. Brush 1 teaspoon of oil over a large baking sheet. 
6. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. 
7. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
8. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. 
9. Stir the cooled meat mixture into the cheese mixture.
10. Preheat the oven to 350 degrees F.
11. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. 
12. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. 
13. Fill the manicotti with the cheese-meat mixture. 
14. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
15. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. 
16. Dot entire dish with the butter pieces. 
17. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. 
18. Let the manicotti stand 5 minutes and serve.

Rustic Lemon Cake

• 1 Cup Semolina Flour
• 2 Cups All-purpose Flour
• 1/2 Cup Coarsely Ground Cornmeal
• 2 Teaspoons Baking Powder
• 1/2 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 2 Cups Sugar
• 1/2 Cup Candied Lemon Peel
• 1 Tbsp Finely Chopped Fresh Rosemary
• 1 Cup Olive Oil
• 4 Large Eggs
• 1/2 Tsp Vanilla  
• 1/2 Tsp Lemon Extract
• 1 Cup Greek Yogurt

1. Preheat oven to 350 degrees F.
2. Lightly grease and flour a 9x12inch cake pan.
3. Place the flours, corn meal, baking powder and soda, and salt in one bowl.
4. In another bowl, mix together the sugar, lemon zest and stir to mix.
5. Using a hand mixer, add the oil to the sugar and mix on medium speed.
6. Add the eggs one at a time, then the extracts and beat until well mixed.
7. Add half the flour mixture to the eggs, then half the yogurt and beat until mixed, then add the rest of the flour mixture and yogurt and mix just until blended.
8. Pour the batter into the cake pan, and spread evenly with the back of a spoon, then bake for about 1 hour, or until a cake tester comes out clean.
9. Cool the cake 10 minutes, then carefully run a knife around the pan and turn it over onto a plate.
10. Cool to room temperature before slicing.

Marinara Sauce

• 1/4 cup extra-virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 celery stalk, finely chopped
• 1 carrots, peeled and finely chopped
• 1/2 tsp brown sugar
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 1 dried bay leaves

1. In a large pot, heat the oil over a medium-high heat. 
2. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. 
3. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. 
4. Saute until all the vegetables are soft, about 10 minutes. 
5. Add the tomatoes, brown sugar and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. 
6. Remove and discard the bay leaves. 
7. Season the sauce with more salt and pepper, to taste.

The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.

Spinach Stuffed Braciole in a Sunday Sauce

• 1 (10-ounce) box chopped frozen spinach
• Salt and freshly ground black pepper
• 1/4 cup dried porcini mushrooms
• 6 sun dried tomatoes
• 1/2 cup of cremini mushrooms
• 2 large cloves garlic, finely chopped
• 1/4 cup freshly shredded Parmigiano-Reggiano cheese
• 4 (8-ounce) pieces thin-cut top round veal or beef pounded very thin

Sauce:

• 1/4 cup extra-virgin olive oil
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 4 cloves garlic, thinly sliced
• 1 large fresh bay leaf
• A few sprigs fresh rosemary, leaves removed and finely chopped
• A few sprigs fresh sage, thinly sliced
• 1/4 cup tomato paste
• 1 cup dry white wine
• 2 cups chicken stock-in-a-box
• 1(28-ounce) large can tomatoes
• A generous handful fresh sweet basil leaves, torn or shredded
• A small handful fresh flat-leaf parsley, finely chopped

For the braciole: 

1. Defrost, drain, and wring the frozen organic spinach dry in a clean kitchen towel and separate with your fingertips while adding to a mixing bowl.
2. Season the spinach with salt, and black pepper. 
3. Soak the porcini mushrooms and sun dried tomatoes in 3/4 cup of boiling water
4. After 10 minutes remove mushrooms and tomatoes from water, reserve liquid
5. Add the mushroom and tomatoes to the spinach. 
6. Season the meat with salt and pepper and arrange each steak with one of the narrow ends near you.
7. Divide the filling evenly among the meat slices. 
8. Scatter the filling over the meat leaving a 1/2-inch edge or border on the sides. 
9. Fold the edge over the filling and tuck in the edges as you roll each bundle to secure the filling. 
10. Wrap and roll the remaining bundles and secure with kitchen twine to cover the ends and middle, like wrapping a package.
11. Heat a large Dutch oven with 2 tablespoons extra-virgin olive oil a couple of turns of the pan over medium-high heat. 
12. Brown the meat bundles 6 to 8 minutes to evenly caramelize the meat all over.

 For the sauce:

1. Remove the bundles from the pan and add 1 tablespoon more olive oil, give a turn of the pan to coat. 
2. Add the chopped carrots, onions, sliced garlic, bay leaf, liquid from the mushrooms and season with salt and pepper. 
3. Let the vegetables cook 5 minutes to soften, then stir in the chopped rosemary and sage for 1 minute.
4. Add the tomato paste and stir to develop the fragrance, then add the white wine and scrape up the pan drippings. 
5. Stir in the chicken stock and tomatoes. 
6. Break up the tomatoes with a spoon or potato masher. 
7. Bring the sauce to a bubble, add the meat back to the pot and reduce the heat to a simmer, cover and cook 2 hours more, stirring occasionally.

Cut the string from the meat and serve the meat dotted with more sauce and sprinkled with fresh parsley on large dinner plates with hot pappardelle pasta topped with fresh basil and some shaved Parmesan.

Prosciutto-Wrapped Pork Tender Loin

• 3 large garlic cloves
• 1 tablespoon finely chopped fresh rosemary leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon olive oil
• 1 (3 1/2 to 4-pound) pork tender loin
• Salt and freshly ground black pepper
• 4 ounces thinly sliced prosciutto
• 1 1/2 cups chicken broth
• 1 1/2 cups dry white wine

1. Blend the garlic, rosemary, thyme, and oil in a small food processor, scraping down the sides of the bowl occasionally, until the garlic is minced.
2. Sprinkle the pork generously with salt and pepper. 
3. Arrange the prosciutto slices on a work surface, overlapping slightly and forming a rectangle.
4. Spread the garlic mixture over the pork.
5. Wrap the prosciutto slices around the pork.
6.  Place the pork in a roasting pan. 
7. Cover and refrigerate at least 1 hour and up to 1 day.

Preheat the oven to 400 degrees F.

Pour 1/2 cup of broth and 1/2 cup of wine into the roasting pan. Add more broth and wine to the pan juices every 20 minutes. Roast the pork until a meat thermometer inserted into the center registers 145° F for medium-rare, about 1 hour. Transfer the pork to a cutting board. Tent with aluminum foil and let stand for 10 minutes. Pour the pan drippings into a glass measuring cup and spoon off any fat that rises to the top.

Using a large sharp carving knife, cut the pork into 1/4-inch-thick slices and serve with the pan juices.

Homemade Pizza Sauce

• 2 tbsp olive oil
• 1 onion, minced
• 5 garlic cloves, minced
• 2 tsp oregano
• 1 tsp basil
• 1/2 tsp fennel
• 1 28oz can crushed tomatoes
• 2 tsp brown sugar
• 1/2 tsp salt

1. Heat oil, with medium heat, in a saucepan. Add the minced onion and garlic and cook until tender and caramelized, about 10 minutes.
2. Stir in the oregano, basil and fennel and heat for 1 minutes so the flavours of the herbs can bloom.
3. Add the remaining ingredients and bring to a boil. Lower heat to a low simmer. 
4. Simmer for 30 minutes. The sauce will thicken and develop a wonderful rich flavour.
5. Let the sauce cool to room temperature. 
6. Refrigerate for at least 12hrs.

Venetian Panino ~ Sandwich

• 8 ounces Gruyere, shredded
• 2 tablespoons butter, at room temperature
• 2 tablespoons Dijon mustard
• 1 garlic clove, chopped
• 12 ounces sliced turkey
• 12 slices wheat or sourdough bread, crusts removed
• 6 tablespoons olive oil

1. Into a food processor, add the cheese, butter, mustard, and garlic. 
2. Blend until the mixture is thick, smooth and spreadable. 
3. Spread the cheese mixture over 1 side of each bread slice. 
4. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. 
5. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. 
6. Cut the sandwiches in half.
7. Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. 
8. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side.
9. Transfer to a serving platter and tent with foil to keep them warm. 
10. Repeat with remaining 3 tablespoons of oil and sandwiches. 
11. Serve immediately

Hearty Macaroni Soup

• 2 Tsps vegetable oil
• 1 red onion, chopped
• 2 fresh chiles, seeded and finely chopped
• 1 red pepper, chopped
• 2 carrots, chopped
• 2 zucchini, sliced
• 4 Cups vegetable stock
• 14 oz canned tomatoes, undrained and mashed
• 250g/8ozs elbow macaroni
• 440g/14oz canned red kidney beans, rinsed
• 1 Tbsp finely chopped fresh thyme or 1/2 Tsp dried
• Freshly ground black pepper

1. Heat oil in large saucepan over medium heat.
2. Add onion and chilies and cook, stirring, for 3 minutes or until onion is soft
3. Add red pepper, carrots, zucchini, stock, tomatoes and macaroni, bring to a  boil, and simmer for 10 minutes or until macaroni is cooked.
4. Stir in beans and thyme, bring to a boil and simmer for 2 minutes or until heated through.
5. Season to taste with black pepper.

Grilled Chicken Sandwich with Arugula and Parsley Aioli

 Aioli:

• 1/2 cup lightly packed baby arugula
• 1/2 cup lightly packed fresh flat-leaf parsley
• 1 anchovy fillet
• 2 teaspoons chopped fresh chives
• 1 small garlic clove, coarsely chopped
• 1/4 cup mayonnaise
• 1/2 cup lowfat plain yogurt
• 1 teaspoon white wine vinegar
• 1 teaspoon lemon zest
• Salt and freshly ground black pepper

Sandwich:

• 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
• 8 Slices Italian bread
• 1 1/3 cups baby arugula

For the Aioli:

1. Place all the ingredients, except the salt and pepper, in the bowl of a food processor. 
2. Blend until the mixture is smooth. 
3. Transfer the aioli to a medium bowl. 
4. Season with salt and pepper.

For the Sandwich:

1.  Preheat panini grill or regular grill(ie: George Foreman)
2. Add the shredded chicken to the aioli and mix well. 
3.  Place 4  slices of bread on a work surface and spread with the chicken mixture, .
4. Sprinkle the arugula over the chicken.
5. Top with remaining slices of bread.
6. Place in grill and heat until toasted. 
7. Cut each  sandwich in half, diagonally, and transfer to a serving platter. 
8. Serve.