Tuesday, September 25, 2012

ARROSTO DI VITELLO IN AGRODOLCE. TRANSLATED: ROAST VEAL IN SWEET SOUR SAUCE

The name of this dish is most misleading.  I saw this recipe in a magazine and suggested it to our daughter. The dish is "fit for a king" and I took a cooking lesson.  Incidentally, I am not sure why the sweet sour title was added as I do not like the typical sweet sour sauce with meat.  This recipe does not have a sweet sour sauce but one of great veal flavor.

I love fresh figs and the season is brief.  If you don't take advantage  of their brief appearance, you will wait another year. 


Roast Veal In Sweet-sour Sauce
Ingredients:
2 lbs. veal roast 
1/2 cup white wine
1/2 cup Marsala wine
8 figs
1 sprig rosemary
Sage leaves
Parsley, chopped for garnish
Beef broth
2 teaspoons olive oil
Salt
Freshly ground pepper
***
Season meat with salt and pepper.  Heat 3 quart heavy pan, add olive oil, herbs, and seasoned meat.  Brown slightly on one side and turn meat. Add white wine and simmer on a low flame.  Place the lid tipped to allow steam to escape but much of the heat to remain.  When the wine has been absorbed, add Marsala wine and then add beef broth as needed in smaller amounts as to not par-boil the meat.  Allow 11/2 hours to cook the meat.  About half way through the cooking process, add one peeled and cut fig to the pan.  
*
When meat is done, remove from pan and slice.  Place remaining figs which have been peeled and cut in halves in the juices of pan just to heat through.  

I will add photo next week   



Crab Stuffed Mushroom Caps with Tarragon Butter Sauce

Crab Stuffed Mushroom Caps
With Tarragon Butter Sauce
Mushroom Caps
Butter
Crab meat
*
Remove stems from mushroom caps. In a skillet melt butter, place mushroom caps top side down and saute until partially cooked. Remove from skillet and place in baking dish. Place enough crab meat in each cap to create a small mound. Bake at 350 until crab is cooked but not dry. Place on serving dish and top with Tarragon Butter Sauce.
***
Tarragon Butter Sauce
1 tablespoon shallots, chopped * 3/4 teaspoon
1 tablespoon garlic, chopped * 3/4 teaspoon
1 tablespoon onions, chopped * 3/4 teaspoon
1/2 cup white wine vinegar * 2 Tablespoons
1/2 cup dry vermouth * 2 Tablespoons
1/4 cup heavy cream * 1 Tablespoon
1 pound unsalted butter * 1/2 cup butter
3 black peppercorns * 1 black peppercorn
4 tablespoons tarragon, finely chopped * 1 Tablespoon
1/2 tablespoon salt * 3/8 teaspoon salt
*
Saute shallots, onions and garlic until translucent. De glaze with vinegar, vermouth, and black peppercorns. Reduce to 1 tablespoon. Add cream and reduce to one-half. Turn flame off and add butter. Stir until homogeneous. Add tarragon to sauce. Adjust seasoning with salt.

Saturday, September 1, 2012

Macaroni Grill"s Rosemary Bread

Rosemary Olive Oil Bread

INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling

DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.