chipotle chicken chowder, garlic cheddar biscuits, salad
pork roast tacos, black beans
creamy lemon shrimp pasta, peas
salmon with dill horseradish sauce, green beans
out to Rodeo Cook-off
pasta with six cheeses, salad
beef with broccoli, rice

Friday, February 27, 2015

Veal Strips in White Wine and Cream Sauce

Veal Strips in White Wine and Cream Sauce
This sauce was incredible, rich and smooth, I could have put it on everything on my plate (and I did.) Miss F enjoyed the veal, but she wasn't a fan of the sauce. As a kid, I had the same creamy sauce aversion. My waistline would probably be a lot smaller if I had kept that aversion into adulthood. This is a really easy quick meal, I serve it with potato Rosti and peas, the whole thing was ready in 30 minutes.  The recipe came from
Veal Strips in White Wine and Cream Sauce

3 tablespoons butter
1 tablespoon vegetable oil
¾ pound veal scallops, sliced ¼ inch thick and cut into strips about 2 inches long and ¼ inch wide
1 ½ teaspoons finely chopped shallot
¼ cup dry white wine
½ cup heavy cream

In a 10 to 12 inch skillet, melt 2 tablespoons of butter with the oil over high heat. When the foam subsides, drop in the veal, tossing constantly for two minutes. Transfer to a sieve set over a bowl. Add the remaining tablespoon of butter to the pan, when melted, add the shallots and cook for two minutes. Add the wine and bring to a boil. Add the cream and the veal juice from the bowl, reduce the heat to medium and simmer for 8 to 10 minutes, stirring constantly. Salt and pepper to taste. Return the veal to the skillet, simmer over low heat for 2 to 3 minutes and toss to coat in the sauce. Serve.
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Wednesday, February 25, 2015

Potato Rosti

Potato Rosti
This was way easier than I thought it would be to make. Yes, there was lots of grating and squeezing, but in the end, it was all worth it. At least I thought so. Miss F stood firm in her no potato stance, even though she has recently started eating tator tots, and this is just like one big tator tot. I had the perfect little iron skillet to accommodate the rosti, but it could be easily made in a larger skillet, just don't fill the whole thing with grated potatoes. Thanks to Fine Cooking for the recipe.
Potato Rosti

1 pound potatoes (Yukon Golds or russets are best)
1 ½ teaspoons salt
¼ teaspoon freshly ground black pepper
3 tablespoons vegetable for frying; more as needed

Peel the potatoes and grate them, using the large holes of a box grater or the food processor. Put the grated potatoes in a large bowl, stir in the salt and pepper. Let the potatoes rest for five minutes. Working in small batches, squeeze out as much liquid as possible and transfer them to a second bowl.

Heat an 8 inch skillet over medium high heat. Add the oil, about 1/8 inch deep. Add the potatoes to the center of the pan by the fistful, squeezing out more liquid if possible before dropping them into the oil. Work quickly to cover the entire pan with potatoes, making about a ½ inch thick layer of potatoes. Cook until the potatoes are golden brown, about 12 to 16 minutes. Flip the rosti in the pan or onto a plate and return to the pan. Cook for another 6 to 8 minutes, then transfer to a cooling rack. Cut into wedges when ready to serve.
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Monday, February 23, 2015

Rigatoni Bolognese

Rigatoni Bolognese
We were lucky to be in Aspen on Valentine's Day, which meant a romantic meal out to Casa Tua, my most favorite restaurant in town. Only one hiccup, we had a six year old Miss F with us. We had an early reservation and low expectations. Miss F did amazingly well and thoroughly enjoyed her rigatoni Bolognese. She couldn't get enough of it! Though her favorite part of the meal was both the bread selections (she had one of every type) and an amazing chocolate dessert. She proclaimed it her new favorite restaurant and wants to return next time we are in town. I decided to try and recreate the pasta at home, using Martha Stewart's recipe for Bolognese as a basis. Miss F didn't think it was as good as Casa Tua, but she still very much enjoyed it.
Rigatoni Bolognese

1 slice bacon, finely chopped
½ onion, finely chopped
1 stalk celery, finely chopped
1 large carrot, peeled and finely chopped
3 garlic cloves, minced
1 pound ground beef chuck
Coarse salt and ground pepper
1 cup milk
Pinch of ground nutmeg
½ cup dry white wine
1 cans (28 ounces) crushed tomatoes in puree
1 ½ to 2 cups water
1 pound rigatoni, prepared per package directions

In a Dutch oven, cook the bacon, onion, celery, carrot and garlic over medium heat until softened, stirring occasionally, for 8 minutes. Add the beef, season with salt and pepper. Break up the meat with a spoon, cook until browned, 8 minutes more. Increase the heat to high, add the milk and nutmeg. Cook, stirring, until the milk is evaporated, 8 minutes more. Add the wine, cook, stirring for 8 minutes more. Stir in the tomatoes, reduce heat to medium-low, simmer for two hours, adding water as needed. Season to taste with salt and pepper. Stir in the rigatoni and serve.
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