Braised Bone-In Veal Breast with Tomatoes & Potatoes
Braised Bone-In Veal Breast with Tomatoes & Potatoes
Puntine di Vitello
Serves 4
4 slices of veal breast or tough cut of steak, bone in
3 tomatoes, sliced (or a can of canned tomatoes)
4-5 garlic cloves, rough chop (or a teaspoon of minced garlic)
Pinches of rosemary, thyme, and oregano
1 1/2 cups of white wine
2-3 potatoes, thinly sliced (about 1/8 inch)
Olive oil
salt & pepper
Preheat oven to 350 F. In a roasting pan, add a healthy drizzle of olive oil. Lay down in a single layer the veal, sliced or whole. Season generously with salt & pepper, along with the herbs. Next lay tomato slices to form a layer. Sprinkle garlic, herbs & a little more salt & pepper. Pour white wine over the top. Layer potatoes. Top with a generous drizzle of olive oil and salt & pepper.
Cover with foil or parchment.
Place in oven (usually an hour) until you can easily slide a knife into the potatoes. Optional: uncover & turn up the heat to 375 F and bake until potatoes are browned. Time is usually 25-30 minutes per lb of veal breast.
Meat & Potatoes Burger
Meat & Potatoes Burger
Recipe courtesy of Rachael Ray
Yields 4 servings
2 large baking potatoes, peeled and cut into chunks
1 tablespoon butter
1/4 cup of heavy cream or half and half
Salt and pepper
2 pounds lean ground sirloin
2 tablespoons Worcestershire
1/4 cup flat-leaf parsley leaves, chopped
1/2 small onion, grated
4 poppy seed Kaiser rolls
A couple of tablespoons Dijon mustard
2 bunches watercress, cleaned and trimmed of thick stems
Place the potatoes in a sauce pot and cover by one inch with water. Place it over high heat and bring up to a bubble. Add some salt and boil the potatoes until tender, about 8-10 minutes. Drain the potatoes and return them to the pot and let them sit for a minute to dry out. Add the butter and the cream and a little more salt and some pepper. Using a fork or potato masher, mash them until desired consistency.
Once you have to potatoes going, put the burgers together: In a bowl, combine the sirloin, Worcestershire, parsley, grated onion, salt and pepper, and mix to combine. Score an X with the side of your hand to form 4 equal portions. Make the patties about one-inch thick and press a light indentation in the center of each one to prevent the burgers from bulging and promote more even cooking. Preheat a large skillet over medium-high heat with 2 turns of the pan of olive oil, about 2 tablespoons. Once you see the oil ripple, add the patties and cook on each side for 5-6 minutes, until they reach desired doneness. While the burgers are working, split the buns and toast them until golden in the toaster or under the broiler.
To build your burger, slather the buns with Dijon mustard and top the bottom buns with some watercress. On top of the greens, stack a burger patty then some of the mashed potatoes and the bun top.
Potato Seafood Chowder
Potato Seafood Chowder
Serves 6
2 pounds littleneck clams, well scrubbed
2 1/2 cups water
2 tablespoons unsalted butter
1 medium yellow onion, cut into 1/2-inch dice
2 celery stalks, strings removed, sliced 1/8 inch thick
1 tablespoon all-purpose flour
1 1/2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch dice
1 dried bay leaf
4 sprigs fresh thyme
1 pound firm white fish, such as cod or red snapper, cut into bite-size pieces
1/2 pound medium shrimp, peeled and deveined
1 1/2 cups half-and-half
Coarse salt and freshly ground pepper
Place clams and water in a medium saucepan over medium-high heat. Cover, and bring the water to a boil. Cook, stirring occasionally, until the clams have opened, 5 to 8 minutes. Remove clams, discard shells, and pass the broth through a cheesecloth-lined sieve, reserving the broth and clams separately. Set both aside.
Melt butter in a medium stockpot over medium heat. Add onion and celery, and cook, stirring frequently, until onion is translucent, about 4 minutes. Add flour, and cook, stirring, for 30 seconds. Add the reserved clam broth and the potatoes, bay leaf, and thyme. Cover, and bring to a boil. Reduce heat to medium-low, and simmer until the potatoes are tender, 10 to 12 minutes. Uncover, and add fish and shrimp. Cover, and simmer until cooked through, about 3 minutes. Add half-and-half and the reserved clams; season with salt and pepper. Heat through, but do not return to a boil.
Salmon Nicoise Salad
Salmon Nicoise Salad
Serves 4
Coarse salt and freshly ground pepper
12 ounces (4 to 5) red new potatoes
8 ounces green beans, trimmed
2 (8-ounce) skinless salmon fillets
3 large Hard-Cooked Eggs
4 to 12 large leaves Boston or bib lettuce
4 plum tomatoes, cut into quarters
1 medium red onion, thinly sliced
One 2.8-ounce jar or tin anchovy fillets, drained (optional)
1/4 cup Kalamata (or black) olives
Dijon Vinaigrette (recipe follows)
In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes. With a slotted spoon, transfer potatoes to a bowl. Set aside to cool. Add green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside. Fill a deep skillet with 1/4 inch water, season salmon on both sides with salt and pepper; place in the skillet. Bring water to a gentle simmer; cover, and cook until the salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.
While salmon is cooking, quarter potatoes. Peel and quarter eggs, using a wet pairing knife to make neat cuts. Form a cup using 1 to 3 lettuce leaves in each of 4 bowls. Arrange salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies, if desired, and olives in lettuce cups. Serve with the vinaigrette.
Dijon Vinaigrette
Serves 4
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Coarse salt and fresh ground pepper
1/4 cup olive oil
In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined. Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. Alternatively shake all ingredients in a small jar.
Belgian Frites
Belgian Frites
Serves 4
2 pounds potatoes, preferably Bintjes or Idaho, peeled and sliced lengthwise into 1/3-by-1/3-by-2 1/2-inch sticks
Vegetable oil, for frying
Fine sea salt, to taste
Soak potatoes in cold water and cover for a minimum of 1 hour and up to 24 hours. Drain, and pat dry. Heat 3 inches oil in a large stockpot to 275 degrees; to 300 degrees;. Line two baking sheets with paper towels. Blanch potatoes in small batches without crowding, turning occasionally, until completely cooked but barely colored, 3 to 4 minutes. Using a slotted spoon, transfer potatoes to one of the prepared baking sheets to drain in a single layer. Increase oil temperature to 350 degrees; to 360 degrees;. Fry potatoes in small batches, turning occasionally, until crisp and golden brown. Using a slotted spoon, transfer to prepared baking sheet in a single layer. Sprinkle with salt, and serve immediately.
Steak Frites with Shallot Glaze
Steak Frites with Shallot Glaze
Serves 2
1/2 cup (about 4 medium-large) shallots, peeled and thinly sliced crosswise
2 tablespoons red-wine vinegar
1/2 cup dry white wine
2/3 cup Homemade Chicken Stock (recipe follows)
1 large clove garlic, peeled and minced
1 teaspoon soy sauce
Salt and freshly ground pepper
1 1/2 to 1 3/4 pounds shoulder blade or skirt steak, trimmed and patted dry
2 tablespoons peanut or olive oil
1 tablespoon unsalted butter
Frites (French Fries) (recipe follows)
Boil shallots with red-wine vinegar in a heavy, small saucepan until the mixture is reduced to a glaze. Add wine, and boil until sauce is syrupy. Add chicken stock, garlic, and soy sauce, and boil until it has reduced and thickened to a saucelike consistency. Season with salt and pepper. (This can be prepared several hours ahead, cooled, covered, and set aside at cool room temperature, or refrigerated.)
Season steak with salt and pepper. Place a heavy cast-iron skillet over medium-high heat, and film with oil. Sear both sides of steak in skillet, and place in a 300 degrees; oven, and cook until steak is medium rare. Transfer steak to a cutting board, and let it rest 5 minutes. Meanwhile add shallot glaze with butter to skillet to deglaze. Slice steak diagonally crosswise. Overlap the slices on a plate and pour the glaze over the steak. Serve immediately with frites.
Homemade Chicken Stock
Makes 5 quarts
1 teaspoon whole black peppercorns
6 fresh dill, or 2 teaspoons dried dill
6 fresh flat-leaf parsley
2 dried bay leaves
2 leeks, washed, white and pale-green parts only, cut into thirds
2 carrots, scrubbed, cut into thirds
2 celery, cut into thirds
1 4-pound chicken, cut into 6 pieces
1 1/2 pounds chicken wings
1 1/2 pounds chicken backs
12 cups (two 48-ounce cans) canned low-sodium chicken broth
Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle.
Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl.
Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.
Frites (French Fries)
2 pounds (about 8 medium) russet potatoes, peeled, sliced lengthwise, and cut into 1/4-to-3/8-inch-wide sticks
Peanut oil, (about 4 Cups), for deep frying
Salt
Place potatoes in a large bowl of cold water. Change the water repeatedly to remove the potato starch until the water remains clear. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature in a bowl covered with cold water. Drain before cooking.) Dry the potatoes well in a lettuce spinner and with a clean bath towel.
Line two large baking sheets with paper towels. Heat oil to 350 degrees; in a wok or large pot. Fry potatoes in small batches without crowding until completely cooked, but barely colored, turning occasionally. Transfer to the prepared sheets in a single layer using a slotted spoon. (Potatoes can be prepared a few hours ahead to this point and set aside at room temperature.)
Preheat oven to 200 degrees;. Line another baking sheet with paper towels. Reheat oil to 350 degrees;. Fry potatoes again in small batches until crisp and golden brown, turning occasionally. Transfer cooked potatoes to the prepared sheet using a slotted spoon, and keep them warm in the oven while cooking the remaining potatoes. Sprinkle with salt, and serve immediately.
Chicken Pot Pie
Chicken Pot Pie
Serves 6
1 three-to four-pound chicken
4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
1 large yellow onion, cut in half
2 dried bay leaves
1/2 teaspoon whole black peppercorns
1 small bunch fresh thyme
1 rib celery, cut into thirds
1 cup plus 5 tablespoons all-purpose flour
2 1/4 teaspoons salt
8 tablespoons (1 stick) plus 7 tablespoons unsalted butter
2 large egg yolks
9 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
12 pearl onions, peeled and cut lengthwise if large
1 medium leek, white and light-green parts only, sliced into 1/4-inch-thick rounds and washed
2 medium carrots, peeled and sliced into 1/4-inch-thick rounds
6 ounces button mushrooms, quartered if large
1 cup milk
2 tablespoons chopped fresh flat-leaf parsley
Zest of 1 lemon
1/2 teaspoon freshly ground black pepper
1 tablespoon heavy cream
Combine chicken, chicken stock, yellow onion, bay leaves, peppercorns, 3 thyme sprigs, and celery in a stockpot, and add enough water just to cover the chicken. Bring stock to a boil, reduce heat, and simmer, uncovered, for 1 hour.
Pick enough thyme leaves to make 3 tablespoons. Combine 1 cup flour, 1/4 teaspoon salt, and 1 tablespoon thyme leaves in the bowl of a food processor, and set remaining 2 tablespoons thyme aside. Add 10 tablespoons chilled butter cut into small pieces, and pulse until mixture resembles coarse meal. While the food processor is running, add 3 tablespoons ice water and 1 egg yolk, and process until the dough holds together. Turn dough onto plastic wrap, flatten into circle, and wrap well; refrigerate at least 1 hour.
Drain chicken, and reserve the stock. Remove the skin from the chicken, and remove all the chicken from the carcass. Shred the chicken into bite-size strips, and set aside. Strain the stock, and set aside 2 cups. Reserve the remaining stock for another use.
Preheat oven to 375º. Melt the remaining 5 tablespoons of butter in a large sauté pan over medium-high heat. Add red potatoes and pearl onions, and cook, stirring occasionally, until the potatoes begin to turn golden, 4 to 5 minutes. Add leeks, carrots, and mushrooms, and cook 4 to 5 minutes more. Add the remaining 5 tablespoons flour, and cook, stirring, for 1 minute. Stir in reserved chicken stock and milk, and bring to a simmer. Cook until thick and bubbly, stirring constantly, 2 to 3 minutes. Add reserved chicken pieces, parsley, remaining 2 tablespoons thyme, lemon zest, remaining 2 teaspoons salt, and the ground pepper; transfer to a large casserole dish. Set aside.
Roll out the dough until it is 1/4 inch thick, and transfer to a baking sheet. Allow to chill 15 minutes. Make an egg wash: In a small bowl, whisk together the remaining yolk and heavy cream. Working quickly, place the dough over the top of the chicken mixture, and tuck extra dough around the edges. Cut slits on top to allow steam to escape. Brush with the egg wash, and place on a baking sheet. Bake until crust is golden, 35 to 40 minutes. Serve hot.
Double Crust Chicken and Mushroom Pie
Double Crust Chicken and Mushroom Pie
1/2 cups plus 6 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon sugar
1 cup (2 sticks) plus 5 tablespoons unsalted butter, cut in small pieces
1 three- to four-pound chicken
4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 ounces pearl onions
10 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
5 medium carrots, peeled, cut into 1/2-inch pieces
14 ounces shiitake, cremini, or button mushrooms, quartered if large
3/4 cup milk
1 ten-ounce package frozen peas, thawed
2 tablespoons fresh thyme, leaves
2 tablespoons chopped fresh sage
1 large egg
Combine 2 1/2 cups flour, 1 teaspoon salt, and the sugar in a food processor. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds. Add 1/4 to 1/2 cup ice water in a slow steady stream through feed tube with machine running, until dough holds together, about 30 seconds. Turn dough onto piece of plastic wrap; divide in half. Press each half into flat circles, wrap each in plastic, and refrigerate at least 1 hour or overnight.
Place chicken and stock in a medium stockpot. Add enough water just to cover chicken. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 45 minutes. Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Strain 2 cups stock into a measuring cup, and set aside. (Remaining stock may be frozen for another use.)
Preheat oven to 375 degrees; with rack in center. Cook pearl onions in a medium pan of simmering water for 15 minutes. Drain, and rinse under cool water. Peel onions; set aside. Remove skin and bones from chicken, and discard. Shred chicken into bite-size pieces, and set aside.
Melt remaining butter in a large high-sided skillet over medium heat. Add potatoes, carrots, and onions, and cook, stirring occasionally, until potatoes begin to turn golden. Add mushrooms, and cook 5 minutes more. Add remaining flour, and cook, stirring, for 1 minute. Add reserved chicken stock and milk; bring to a simmer. Cook until thick and bubbly, stirring constantly. Stir in reserved chicken, peas, thyme, sage, and salt and pepper to taste. Remove from heat, and let cool slightly.
Beat egg with 1 teaspoon water to make glaze. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9 1/2-inch glass pie plate with dough overlapping top of pan. Trim dough to about a 1-inch overhang. Carefully spoon filling into dough.
Roll out remaining dough to a 10-inch circle, and transfer to top of filling. Fold overlapping edges of dough under to make a firm edge. Use fingers to pinch a decorative border. Use a knife to make four to five slits into the center of the pie. Brush top of dough with egg glaze. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even baking, 45 to 60 minutes.
Double Crust Chicken and Mushroom Pie
Double Crust Chicken and Mushroom Pie
1/2 cups plus 6 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon sugar
1 cup (2 sticks) plus 5 tablespoons unsalted butter, cut in small pieces
1 three- to four-pound chicken
4 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
8 ounces pearl onions
10 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
5 medium carrots, peeled, cut into 1/2-inch pieces
14 ounces shiitake, cremini, or button mushrooms, quartered if large
3/4 cup milk
1 ten-ounce package frozen peas, thawed
2 tablespoons fresh thyme, leaves
2 tablespoons chopped fresh sage
1 large egg
Combine 2 1/2 cups flour, 1 teaspoon salt, and the sugar in a food processor. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds. Add 1/4 to 1/2 cup ice water in a slow steady stream through feed tube with machine running, until dough holds together, about 30 seconds. Turn dough onto piece of plastic wrap; divide in half. Press each half into flat circles, wrap each in plastic, and refrigerate at least 1 hour or overnight.
Place chicken and stock in a medium stockpot. Add enough water just to cover chicken. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 45 minutes. Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Strain 2 cups stock into a measuring cup, and set aside. (Remaining stock may be frozen for another use.)
Preheat oven to 375 degrees; with rack in center. Cook pearl onions in a medium pan of simmering water for 15 minutes. Drain, and rinse under cool water. Peel onions; set aside. Remove skin and bones from chicken, and discard. Shred chicken into bite-size pieces, and set aside.
Melt remaining butter in a large high-sided skillet over medium heat. Add potatoes, carrots, and onions, and cook, stirring occasionally, until potatoes begin to turn golden. Add mushrooms, and cook 5 minutes more. Add remaining flour, and cook, stirring, for 1 minute. Add reserved chicken stock and milk; bring to a simmer. Cook until thick and bubbly, stirring constantly. Stir in reserved chicken, peas, thyme, sage, and salt and pepper to taste. Remove from heat, and let cool slightly.
Beat egg with 1 teaspoon water to make glaze. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9 1/2-inch glass pie plate with dough overlapping top of pan. Trim dough to about a 1-inch overhang. Carefully spoon filling into dough.
Roll out remaining dough to a 10-inch circle, and transfer to top of filling. Fold overlapping edges of dough under to make a firm edge. Use fingers to pinch a decorative border. Use a knife to make four to five slits into the center of the pie. Brush top of dough with egg glaze. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even baking, 45 to 60 minutes.
Twice Baked Mashed Potatoes
Twice Baked Mashed Potatoes
Cut potatoes and boil in water. Drain. Add butter, sour cream, milk, salt, pepper, bacon, green onions, and cheddar cheese. Mash together. Put more cheese on top and place in oven until it's all melted. Garnish with extra bacon and green onions.
Mashed Potatoes Variations:
**Mash with milk and butter (one stick of butter to 5 lbs of potatoes)
**Mash also with cream cheese (at least 4 oz cream cheese to 5 lbs of potatoes) or sour cream
**Boil potatoes in water and chicken stock to give them more flavor
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