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Veal Bone Broth with Mushroom Ravioli, mushrooms and carrots.

28 Nov

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The big thing now is bone broth.

My Mom was making this sixty years ago.

So I made a veal bone broth that is so easy and so delicious.

Three to four pounds of veal bones that have a good amount of meat on them.

Six tablespoons oil

One chopped onion

Six  sliced carrots

Eight cups of water

Three teaspoons low sodium dry beef broth, you may need more to taste.

One cup good red wine

Three  packages sliced mushrooms

Three cloves chopped garlic

One chopped onion.

Three tablespoons butter

Salt and pepper

Salt  and pepper the bones.

Put the oil in a stock pot and add the veal bones and onion.

Let them brown on medium heat.

Take out of the pan and deglaze the pan with the wine.

Scrape the bottom of the pan to get all the brown pieces.

Put the bones back in the pot.

Add the water and bring to a boil.

Turn down to low and let everything cook for two to three hours.

Taste now to see if you need more seasoning.

I strain the broth now into a bowl and pick all the meat off the bones

Keep the meat and discard the bones.

Now chill the broth till the fat has come to the top and you can scrape the fat off and throw it out.

You now have this delicious chilled jello like liquid.

Put the butter in a pan and soften the garlic and onion

Add the carrots and mushrooms and cook till soft

Season with salt and pepper.

Add the meat and all the broth

Bring to a boil

Make sure the carrots are cooked and simmer

Cook the ravioli al dente  and gently place in the veal broth

Serve with fresh Parmesan cheese and crusty bread.

 

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Breaded Boneless Pork Chop

21 Feb

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I keep on saying, “I love hot meat on a cold salad.”

I found two lonley pork chops in my freezer. Time to cook them

One egg

Two pork chops

1/2 cup seasoned bread crumbs

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons canola oi

Large caesar salad

Sliced red peppers

Beat the egg in a small bowl

Add the garlic powder, salt and pepper

Heat the frying pan with the oil

Add the chops and brown one side

Take off the heat

Use up the rest of the breadcrumbs  and egg on the peppers

Place the peppers on top on the pork

Heat the oven to 350 degrees

Place in the oven for 15 to 20 minutes

Take out of the oven and place the pork on top of the salad

Add the red peppers too

Delicious meal for two or you can save the other chop for lunch tomorrow.

Valentine Crazy

13 Feb

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I always loved Valentines Day and can’t help from going crazy.

If it can be formed into a heart I do it.

This year I made heart shaped meatball.

They weren’t balls they were  meatball mix that I cut with a heart cookie cutter.

I baked them and  put them in my tomato sauce.

My grandchildren loved them.

Then we made heart shaped individual pizzas.

Kids love to play in the kitchen and they did a great job,

The cookies were made with cherries so we had a red dessert.

Its amazing how everyone got excited about a simple dinner.

Happy Valentines Day to everyone.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Veal with Mozzarella and Roasted Tomato Salad

21 Feb

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I love veal but it is so expensive.

The veal at the North End in Boston is to die for.

And the price is also to die from.

So being very thrifty or cheap. Take your pick. I found a reasonable compromise.

The veal for stew was on sale for $5.99 a pound.

So… I bought three pounds of these cubed pieces of veal.

I took them home and pounded them till they were very thin.

This is a great stress release.

I now had these cute little asymmetrical medallions

Then I let them soak in milk for a couple of hours.

My Mom always did this with veal so I do it.

Beat three eggs

Season with salt, pepper, onion and garlic powder.

Put two cups of Italian seasoned bread crumbs in a pie plate with 1/2 cup  grated Parmesan cheese and 1/2 cup chopped Italian parsley.

Drain the milk from the veal.

Put the veal in the egg mixture.

Dredge in the bread crumb mixture

Heat a large skillet with about 1/4 cup of olive oil per batch of veal. Place the veal in the hot oil and don’t make them touch so you have to cook them in batches.

Place on a dish and finish cooking all the meat

Place some fresh spinach in a bowl

Start layering the veal, fresh mozzarella slices and tomato salad

You could serve this warm to melt the cheese or at room temperature for a cold salad.

The tomato salad was the beginning of my Roasted Tomato soup. Just stop after the tomatoes, onion and garlic are roasted and you have a salad.

This stuff is so delicious no wonder why the soup is great.

Enjoy  with crusty bread.

This is a great make ahead meal.

You can also add capers, olives,peppers or any kind of vegetable.

 

Steak Au Poivre

20 Jan

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I have been cleaning all day and need a reward.

“Food”

I want something delicious and not hard to make.

Since I worked so hard I need something substantial.

“Meat”

All I had was a small T bone so that is what I used.

Salt and pepper

I make a mixture of one teaspoon kosher salt and one tablespoon fresh ground peppercorns

One tablespoon olive oil

One tablespoon butter

One small chopped shallot

One more tablespoon butter

1/3 cup cognac

3/4 cup heavy cream

Heat the pan

Add the oil and butter

Season the meat

Place in the hot pan for about 4 to 5 minutes per side

Take out of the pan and cover with foil

Melt the other tablespoon of butter

Add the shallots and cook till soft and light brown

Take off the heat and add the cognac

Cook for another 3 minutes till the alcohol cooks off and you have this rich  glaze

Add the cream and boil till the sauce thickens just a little

This takes about 5 more minutes

Make sure you stir frequently to get all the bits off the bottom of the pan

Season the sauce now but remember the steak is very salty so I usually don’t add any more salt.

Thats it.

Place the sauce on the plate with the steak and serve with some french bread slices and a small salad.

What a meal after a hard day at work.

 

 

 

The Naked Meatball

20 Nov

The naked meatball

This is a sandwich that was born when I was young and stealing meatballs from my Mom’s kitchen.

I had to get in and out of the kitchen fast but since then I  take some time and add some condiments.

Bake your meatballs.

Slice a fresh soft roll.

Spread some mayonnaise and add some hot sauce.

Put a slice of mozzarella cheese on top

Add a hot meatball and go outside to eat this.

Its perfect.

If the tomato sauce is finished cooking DEFINITELY use it as a dipping sauce.

They freeze great.

 

Andy’s Garlic Steak Sandwich

13 Nov

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I gave my son, Andy, the leftover steak.

He turned it into his new favorite sandwich so I thought I would share it with you.

8  ounces of trimmed, sliced rib eye steak

Whatever amount you have will do, remember this is a leftover sandwich.

Two tablespoons olive oil

One  tablespoon crushed garlic

Three tablespoons sliced hot cherry peppers

Two slices provolone cheese

Three tablespoons guacamole

One pita bread split in half.

Heat the oil and garlic till the garlic is just a little brown.

Add the cherry peppers  and cook for about two minutes

Add the sliced steak just till heated.

Add the provolone on top

Slice the pita in half

Spread the guacamole on both sides

Add the steak  mixture and the other half of the pita.

Great sandwich