Tag Archives: dining in

Recipe: Sautéed Veal with Corn and Tomatoes

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Summer is slowly but surely coming upon us, and I have discovered a gem. Wegman’s, an upstate New York grocery chain, has opened a location in Chesnut Hill. Oh man, is it worth the drive. The selection and quality of my groceries has skyrocketed, as this store is a monster. Literally huge and filled with everything. The first time The Russian and I entered, we couldn’t believe it.

Coupled with some serious inspiration in the form of cookbooks loaned to me by fellow chefs, I have lots of fun things planned for my kitchen in the coming weeks.

This is a great quick summer recipe with veal, inspired by a recipe I found and tweaked a little from one such book. Veal, if cooked correctly, is incredibly velvety and light, pairing perfectly with the light buttery sauce.

Ingredients
2 or 3 veal cutlets, thinly sliced [$10]
Cherry tomatoes [$2]
Corn (fresh or frozen kernels) [$2]
White wine vinegar [$3]
Chicken broth [$1.50]
1/2 stick butter
Basil [$2]
A little white wine, anything hanging around your fridge is fine

Directions
Heat a little olive oil in a pan over medium heat. Season the cutlets with salt and pepper and lightly dust with a little ap flour. Cook for about 1 1/2 minutes per side and take off the heat and place on a paper towel lined plate.

Add the tomatoes and corn to the pan, and cook for about 3 minutes, or until soft. Add a few tablespoons of the vinegar and 1/3 cup or so of white wine and let reduce (note: this sauce is kinda like a Burre Blanc with yummy veggies).
After 3 minutes or so, take off the heat and add the basil, thinly sliced, and the butter, stirring the pan, until incorporated. Season with salt and pepper if necessary.

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Spoon the sauce over the veal and serve with a salad and crusty bread for dipping. So light but so filling, perfect with a glass of wine in the summertime.

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Enjoy!
-L

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Recipe: Classic Greek Salad with Steak

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Who doesn’t love a Greek salad? No one, that’s who. I personally like mine without lettuce, a simpler salad that lets the veggies shine (and the traditional salad is without lettuce also, so it’s more accurate). Thanks to Food Network for inspiring the dressing, but you can really use any dressing you choose (or just a simple oil and vinegar). You can also change up the protein to a healthier one, or none at all and use the salad as a starter for dinner. I used steak cause, well, I love steak. There’s no right way to have this salad, though. I just love Greek salads so much I had to share.

Ingredients
1 cucumber [$2]
3 tomatoes [$3]
1 small jar Kalamata olives (the most expensive on this list) [$6]
1 small package feta cheese [$3]
1 small red onion [$1]
1 lemon [.50 cents]
Fresh oregano [$2]
1 small package steak [$4]
Honey, olive oil, and red wine vinegar ( I had these on hand but they’ll run about $7 for everything, depending on how big of bottles you get)

Directions
Thinly slice the red onion and place in a bowl with ice and salt water. This will get rid of some of the onions aggressive bite.
Whisk 1/4 each cup vinegar and olive oil with a few teaspoons honey, fresh chopped oregano, and the zest and juice of the lemon in a bowl.
Chop the veggies and crumble the feta and place in the bowl. Add the red onion. Mix very well.
Heat a small pan over medium heat. Rub the steak with salt, pepper, and garlic powder and sear until medium rare (about 3 or 4 minutes per side). Let rest and slice meat and place on the salad.
It’s that simple.

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Enjoy!
-L

Recipe: Herb-Crusted Roast

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Sometimes, simple things are my favorite. I saw this recipe on Food Network and tweaked it to my liking. Roast beef, simply done with herbs and served with rice and green beans is a simple weeknight meal. The horseradish cream I made to go alongside really brought the dish together. Best part is, you can use whatever herbs you want in the crust, and make a simple roast more fun. Some Chilli pepper on the outside of the steak with a cilantro crust could be interesting, especially served with some hearty guac. I’m making myself hungry now(the only peril of constantly thinking about food), so check out this recipe and enjoy!

Ingredients
1 beef roast [$10]
1 mixed bunch if herbs, I used parsley, rosemary, oregano and thyme [$4]
1 onion, I had a bag of small onions on hand [$2]
Garlic and mustard powder, which I had on hand, but will run you about $4
1 small sour cream [$1.50]
1 small jar prepared horseradish [$2]
1 lemon [.50 cents]
Rice and beans, or other side dishes, for serving.

Directions
Preheat oven to 350.
Sear the roast on all sides. While its searing, take the herbs, some veg oil, mustard powder and garlic, and a squeeze of half the lemon in a food processor and process until a paste forms.
Take the roast off the heat and place in an oven safe dish. Spread the herb paste on top, place the onions in the dish, and I like to put a splash of stock to keep the meat juicy. Roast for about 40 minutes.
When the roast has cooked to your desired temp, let it rest and make the cream. Mix the sour cream, horseradish, salt, and a squeeze of lemon to taste. Serve with the roast and your desired side dishes.

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Simple, hearty, and comforting. Enjoy!
-L

Recipe: Holiday Gingerbread Balls

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So it’s the holidays, and I’ve finally finished driving home to New York, spending time with the family, and wrapping the presents. I brought these treats to a holiday party recently and they were a hit. I’d recommend making the balls smaller, though, as they’re super decedent and sweet.

They’re awesome though, they taste like Christmas. They also take about 4 seconds to make, making them a perfect holiday treat on the table in minutes.

Ingredients
1 jar Biscoff spread [$6]
Note: this is speculoos spread, which is like graham cracker paste. Since I’m not always huge on chocolate, this is an awesome alternative. It also tastes like angels, so everyone should try it. Seriously, nectar of the gods.

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1 stick installed butter, melted [$3]
1 small box ginger snaps, about 25 [$3]
Confectioners sugar [$2]
1 small bag candied ginger [$3]

Directions
Super simple here: take a 1/2 cup chopped ginger, 1 cup each sugar and Biscoff spread, and the ginger snaps and the butter in a food processor and mix until smooth. This took me a while, but my food processor is old. Roll into balls and roll in the sugar.

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Dust with more powdered sugar and let chill in the fridge for an hour or so.

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Happy holidays!
-L