You can buy veal, usually, in 1 lb. pieces or whole loins at about 3 lbs. If you are serving company, buy two pieces. This way, those who prefer a veal better cooked can have end pieces. It is tasty and could be served with orzo and broccoli. Just suggesting…..
- 3 lbs. veal tenderloin
- pinch of salt and pepper
- 1 tbsp. chopped fresh rosemary
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 cup finely chopped onion
- 2 garlic cloves, sliced
- 1/2 cup balsamic vinegar
- 2 tbsp. red wine (Merlot or Pinot Noir))
- 1 1/2 cups chicken stock
- 2 tbsp. butter
- 1 tsp. finely chopped Italian parsley
Preheat oven to 325 degrees. Sprinkle the salt and pepper and 2 tsp. rosemary over the veal, reserve the remainder.
Heat the oil and butter over high heat in a large skillet. Brown the veal all over (3 minutes each side) and place in a shallow roasting pan.
Pour off all but 2 tbsp. of the fat and add the onion, garlic and remaining rosemary. Saute for 1 minute then scatter into the roasting pan. Sprinkle in 2 tbsp. of the balsamic vinegar.
Bake for 25 minutes or until the veal is pink. Remove meat from the pan and add in the onion, garlic and any pan juices into the skillet. Place on medium high heat and add the red wine. Reduce until the wine has evaporated and add the stock, making sure to scrape up any ‘bits’ on the bottom of the skillet. Boil until reduced by half. Add remaining balsamic vinegar and return to the boil. Strain into a bowl and after reducing the temperature to low, add the butter and whisk to melt.
Taste and season if necessary and add the parsley. Thinly slice and drizzle the sauce over . YUMMMMMY!
Cauliflower Roasted With Fresh Cranberries
Thanksgiving is around the corner (psst…so is Christmas) and this is one recipe to set aside for your wonderful turkey dinner. It is delicious, a bit different but still using, perhaps, one of your favourite vegetables for the celebration.
- 2 medium cauliflower heads, broken into florets (about 2 lbs. each)
- 1 medium onion, cut into wedges (outer skin removed)
- 3-4 tbsp. olive oil
- pinch of salt
- 2 cups fresh cranberries
- 1/4 cup balsamic vinegar
- 1/4 cup honey
- freshly grated pepper
- Freshly grated nutmeg
Preheat oven to 450 degrees. Place the onion and cauliflower in a baking pan and drizzle with the oil and a sprinkle of salt. Toss to coat.
Spread them out in an even layer and roast, uncovered, for 30 minutes. At the 15 minute time, add the cranberries and stir in.
In a saucepan whisk together the balsamic vinegar, honey, and pepper. Simmer for about 8-10 minutes until thickened.
Put the cauliflower and onion mix into a large bowl and pour the sauce over. Stir to coat well. Sprinkle with some freshly grated nutmeg. (very lightly so as not to overpower).
Watch the faces of those around the table….they will absolutely love this and will want you to make it a favourite addition to the holidays.
Go ahead…say it! Damn, I did this….
Pan Seared Pork And Egg Noodles
Everyone is so busy these days with work, family and schedules.. a recipe for a quick and easy dinner is required. This is definitely one of them.
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tsp. Grey Poupon mustard
- 1 garlic clove, minced
- pinch of salt
- 1 pork tenderloin cut into 1/2 inch round slices
- 1/2 -340g. pkg. of broad egg noodles
- 1 shallot, peeled and thinly slices
- 1/2 cup torn, fresh basil leaves
Whisk together the vinegar, mustard, garlic and oil in a small bowl. Turn the tenderloin in to coat.
Cook the noodles in boiling water, according to directions but with no salt added. After 6 minutes (should be al dente texture), lightly salt. Reserve 1/2 cup of the pasta water before draining.
Heat a large skillet over medium heat and add the pork, cooking in two batches. Reserve the marinade. After about 3 minutes, remove fthe pork from the pan and transfer to a plate.
Add the shallot, stirring often until softened. Add the reserved pasta water and marinade, heating for about 1 – 2 minutes.
Distribute the mixture over the noodles and top with the pork tenderloin. Sprinkle with the basil and serve.
What could possibly be faster, easier and taste to fabulous?
Yummy….
Broiled Peaches With Creme Fraiche, Pistachios And Balsamic Vinegar
This is a light dessert; great either following a heavier meal or in the summer on the deck. Try it, it could well become a favourite of all who sit at your table.
- 1-2 tbsp. sugar
- 4 peaches, peeled, halved and pitted
- 8 – 10 tsp. creme fraiche
- 3 tbsp. chopped pistachios
- balsamic vinegar for drizzling
Preheat the broiler. Place sugar in a small flat plate. Dip the cut side of the peaches in the sugar to coat and transfer to a broiler proof dish.
Broil, rotating just one time, until all the peaches are caramelized. (4-5 minutes)
Remove from the oven. Let cool slightly and top with the creme fraiche, chopped pistachios and a drizzle of balsamic vinegar.
Cornish Hens With Bacon and Glaze
Perfect Sunday dinner for the family or keep it a secret and serve when you have guests. This will serve 8 people. If you are a family of 4, you cook once and eat twice. That way it is certainly economical.
- 2/3 cup raspberry jam, seedless
- 1/2 cup balsamic vinegar
- 16 slices of bacon
- 4 cornish hens (1 1/2 – 1/3/4 lbs each)
Briskly simmer the jam and vinegar until the glaze reduces down to about 1/2 cup. This should take about 8 minutes. Cool down to room temperature and the glaze will continue to thicken up.
Preheat the oven to 450 degrees. While that is happening, cook the bacon just until some of the fat is rendered and it is still pliable (wiggly) yet transluscent. Transfer to paper towels and drain.
Cut and discard the backbone from each of the hens and then cut in half lengthwise. Season with a pinch of salt and pepper and arrange in a large roasting pan, cut side down. Brush the hens liberally with the glaze and wrap 2 slices of bacon around each half, making sure just to tuck in the ends of the bacon under the hen.
Cook for about 30 minutes or until the juice in the thigh runs clear and you have basted the hens twice during this cooking process (about every ten minutes).
Serve with potatoes or noodles, vegetable, glass of wine….yummy!
Victor’s Bruschetta
At a dinner at Suzanne and Victor’s just before we left on our cruise, we had this “Bruschetta” and believe me, it is so easy and so-so good! We have made this twice since and not a tomato is left behind and fingers seem to attack the dish for the cheese that might be left behind. (Even Suzanne and the girls tried it and LIKED it).
- 2 pints of cherry tomatoes
- balsamic vinegar (the best you can afford)
- olive oil
- basil, chiffonade fashion (fresh, not dried)
- Baguette, cut into 1/4 inch rounds and lightly toasted on one side
- grated Parmesan cheese
Turn oven to 425 degrees. Place the tomatoes in rows, close together in a 13 x 9 inch baking dish. Drizzle oil on top of the tomatoes and turn them over to coat. Lightly sprinkle with sea salt. Take some fresh basil chiffonade and sprinkle on top. Bake for 18 minutes.
Take out of the oven, sprinkle some balsamic vinegar and parmesan cheese. Put back in the oven for about 5 minutes and voila….yummy.
The thing to do is place a couple of tomatoes on the toasted round, gently press it down being very careful not to spray everyone and enjoy.
I told you it was simple but oh so good.
