Saltimbocca Roman Style

Ingredients

8 small veal scallops (about 14 lb)
salt
pepper
8 slices prosciutto ( both the lean and the fat)
flour
1/4 cup butter or margarine
8 sage leaves
dry white wine
Boiled baby potatoes tossed in butter and parsley to garnish

Method

1. Trim the veal scallops, and pound, making them all roughly the same size.
2. Season veal with salt and pepper, and put on each 1 sage leaf. Cover with 1 slice prosciutto and fasten with a toothpick . Dip them lightly in flour.
3. Melt half the butter or margarine in a pan, add the meat slices side by side. Increase the heat, and brown on both sides. Continue cooking for a few minutes, until golden and cooked through. Put on a warm serving platter and remove the toothpicks.
4. Add the wine to the cooking juices, and let it reduce on high heat, stirring with a wooden spoon, until it has almost evaporated.
5. Add the remaining butter or margarine, and pour over the saltimbocca.
6. Serve immediately, garnished with baby potatoes tossed in butter and sprinkled with chopped parsley.

Makes 4 servings.

Source: The Cook’s Book

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Irish-style Oxtail Soup

Ingredients

2-1/2 pounds oxtails (beef or veal)
1 large onion, sliced
4 carrots, cut into 1-inch pieces, divided
3 stalks celery, cut into 1-inch pieces, divided
2 sprigs fresh parsley
5 whole black peppercorns
1 bay leaf
4 cups beef broth
1 cup dark beer
2 cups diced baking potatoes
1 teaspoon salt
2 tablespoons chopped fresh parsley (optional)

Method

1. Combine oxtails, onion, half of carrots, one third of celery, parsley, peppercorns and bay leaf in large saucepan or Dutch oven. Add broth and beer. Bring to a boil over medium-high heat. Reduce heat to low. Cover and simmer 3 hours or until meat is falling off bones.
2. Remove oxtails and set aside.
3. Strain broth and return to saucepan. Skim fat. Add remaining carrots, celery and potatoes. Bring to a simmer. Cook 10 to 15 minutes or until vegetables are tender.
4. Remove meat from oxtails and discard bones.
5. Stir meat and salt into soup and cook until heated through.
6. Sprinkle with chopped parsley, if desired before serving.

Makes 4 servings.

Source: Irish Cooking Bible

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Veal with Mozzarella, Eggplant, and Tomatoes

Ingredients

1 pound veal scallops (escalopes)
2 tablespoons butter
5 tablespoons extra-virgin olive oil
8 ounces mozzarella cheese, thinly sliced
4 tomatoes, cut in half
1 large eggplant, thinly sliced
1 cup beef stock
4 sprigs fresh thyme

Method

1. Lightly pound the veal with a meat tenderizer so that it is thin and of even thickness.
2. Heat the butter and 3 tablespoons of oil in a large frying pan over high heat. Cook the veal until browned, 2-3 minutes on each side. If the scallops don’t all fit in the pan in a single layer, cook them in two pans or in two batches.
3. Preheat the broiler (grill).
4. Place two slices of mozzarella on top of each piece of veal.
5. Broil (grill) the veal until the cheese has melted, about 2 minutes.
6. Broil the tomatoes until just softened, about 5 minutes.
7. Place a grill pan over medium-high heat.
8. Brush the eggplant with the remaining 2 tablespoons of oil and cook until tender, about 3 minutes each side. Remove from the heat and set aside.
9. Cut each veal scallop in half and top with 2 slices of eggplant and half a tomato.
10. Heat the remaining pan juices with the stock and thyme. Bring to a boil and simmer for 2 minutes.
11. Pour the pan juices over the veal and serve hot.

Makes 4 servings.

Source: Modern Mediterranean Cooking

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Today’s Comic

Malaysian-style Beef Curry

Ingredients

600 g beef
1 cup water
1/2 cup oil
300 g potatoes
5 tbsp meat curry powder
6 shallots
4 cloves garlic
3 cm piece ginger
4 cups coconut milk — extracted from 1/4 coconut
3 cm piece cinnamon stick
2 cloves
1 star anise
25 g grated coconut — fried until golden and pounded
salt to taste

Method

1. Wash the meat well and cut into bite-size pieces and drain.
2. Blend the curry powder with 1 cup water.
3. Pound the shallots, garlic and ginger.
4. Heat oil and fry the pounded ingredients until fragrant. Add in the curry powder and fry further until fragrant.
5. Add the beef with a little bit of water.
6. Add the pounded fried coconut, star anise, cloves and cinnamon stick.
7. Stir slowly and add the coconut milk, potatoes and salt.
8. Simmer until the potatoes are cooked.
9. Serve hot with cooked rice.

Makes 4 to 6 servings.

Source: Malaysian Cuisine

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Today’s Comic

Dutch Beef Stew

Ingredients

2 1b chuck steak, trimmed of excess fat and cut into 2-inch cubes
2 tablespoons malt vinegar
1/2 cup corn oil
salt and freshly ground black pepper
2 oz lard
3 large onions, peeled and sliced
1 oz flour
1 cup brown ale
1/2 cup beef stock
pinch of sugar
1 bay leaf

Method

1. Place the meat in a bowl and pour over the vinegar, oil, salt and pepper. Allow the meat to marinate in the liquid for 2 hours.
2. Melt the lard in a heavy pan and fry the onions until lightly brown. Remove from the pan.
3. Add the meat, drained of the marinade, and fry briskly until brown and sealed. Sprinkle in the flour and cook for 1 minute, stirring constantly.
4. Gradually stir in the ale and stock and bring to the boil, stirring constantly.
5. Stir in the sugar and bay leaf, return the onions to the pan and season to taste.
6. Cover the pan, reduce the heat and simmer, stirring occasionally, for 1-1/2 to 2 hours or until the meat is tender.

Makes 6 servings.

Source: Freezer Cookery

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