Veal Cutlets with Red Bell Pepper

For this recipe I used veal for scallopini, so no need to bother beating the meat. I also made some modifications, which I will mention as I go along. The listed quantities yield 6 servings, but I halved them for our needs:

• 1 1/2 pounds veal slices (about 1/4 inch thick)
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 2 teaspoons grated lemon peel
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon ground mustard (I replaced with 1 tsp grainy Dijon mustard)
• 1/2 teaspoon ground nutmeg
• 1/2 cup all-purpose flour (I didn't use it)
• 6 tablespoons butter, divided
• 2 medium onions, sliced
• 2 medium sweet red peppers, julienned
• 1/2 pound fresh mushrooms, sliced (didn't use )
• 1/2 quart chicken broth
• 2 teaspoons cornstarch (I omitted it)
• 2 teaspoons water

Place veal in a 13-in. x 9-in. x 2-in. dish; set aside. 

In a medium bowl, combine the lemon juice, oil, lemon peel, garlic, sugar, salt, paprika, mustard and nutmeg; reserve 2 tablespoons. 

Veal Scaloppine with Ruby Red Grapefruit

• 2 ruby red grapefruits
• 8 veal cutlets (about 2 ounces each), thinly pounded
• coarse salt and freshly ground pepper
• 2 tablespoons safflower oil
• 1 stick unsalted butter
• 1 tablespoon plus 1 teaspoon finely chopped fresh chives 

Cut peel and pith from grapefruit. Slice fruit along membranes to release segments into a medium bowl. Squeeze juice from membranes into a small bowl; discard membranes. 

Pat veal dry with paper towels; season with 1 teaspoon salt and some pepper. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add 1 tablespoon butter, and heat until just starting to brown. Cook 4 cutlets until golden brown, about 1 minute per side. Transfer to a platter; cover to keep warm. Repeat with remaining tablespoon oil, 1 tablespoon butter, and remaining cutlets. 

Add remaining 6 tablespoons butter to pan. Cook, scraping brown bits with a wooden spoon, until deep golden brown. Reduce heat to low. Swirl in reserved grapefruit juice. Season with salt and pepper. Return veal to pan to heat through. Add grapefruit segments. Remove from heat. Sprinkle with chives.

I served with sauteed green collards with garlic.

 Enjoy!

Beef Stroganoff

After a week of being out and about, I can finally get back to my business. And what would be a more appropriate way to celebrate returning home than by cooking something?

- 1 lb stir-fry beef

- 1/4 lb finely chopped mushrooms
- 2 medium onions, cut julienne style

- 2/3 lbs sour cream
- 1 clove garlic, peeled and grated

- 1 tbsp Dijon mustard

- 1 gherkin, finely diced

- 1 stick butter

- 1 tsp olive oil

- salt and pepper to taste

Leek, Onion and Veal Stew with Lemon and Kalamata Olives

I think I've made this dish about three times in the past two weeks, that's how good it is. The idea comes from Dana and she's made it quite a few times, believe me! So, this is my take on it.

Ingredients:

- 2 lbs yellow onion, sliced

- 4 big leeks (only the white part)

-  1/2 lb veal shoulder, cut in bite-size cubes

- about 3 tbsp olive oil

- approximately 1 bottle (3 cups) dry white wine, it can be less than that depending on the quantity of the other ingredients

- 1 tbsp tomato paste

- 1-2 bay leaves

- allspice berries (about 10), salt and pepper to taste

- approximately 7-8 slices of lemon

First clean the leeks, by slicing the white part and putting them into a big bowl with cold water. Stir them a little bit in the bowl, then let them in the water for 10 minutes, so that the sand and dirt collect at the bottom of the bowl.

Meat and Potatoes Moussaka

• 1 lb (450 gr) lamb (ground, can be replaced with beef)
• 1/2 lb (200 gr) onions - I used a bunch of scallions, chopped
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon oregano (dry)
• 1 teaspoon cinnamon (grounded)
• salt and pepper to taste
• 1 lb tomatoes (peeled and chopped)
• 1 cup (250 ml) lamb stock or beef stock
• 1 1/2 lb potatoes

In a large Dutch oven heat the olive oil over medium heat, add the minced lamb (or beef) and cook, stirring until browned. Add oregano, cinnamon, salt and pepper. 

Chop the onions, grate the garlic and add them to the browned meat, then allow to cook for several minutes, stirring from time to time.

Veal Cordon Bleu

I bought the other day some splendid veal cutlets, although I was not sure what I was going to do with them. Today, whilst in the office, it struck me: Cordon Bleu, something I have not made in a very long time. So, when we got home, I took the meat out of the fridge and started preparing it by patting it dry with some paper towels, then laying it on my glass cutting board

Irish Beef Stew with Guinness Stout

I'm going to start this post with the final product, hoping it will stimulate your taste buds and determine you to make this recipe ;). This stew is rich and hearty and a perfect meal to serve on a cold day. Of course, it’s a must for St. Patrick's Day, which is just around the corner (more or less)!

- 1 pound stewing beef
- 2 tablespoons oil
- 2 tablespoons flour
- salt and freshly ground black pepper
- pinch of cayenne pepper
- 2 large onions, coarsely chopped
- 1 garlic clove, crushed

- 1 bay leaf (optional)
- 2 tablespoons tomato puree, dissolved in 4 tablespoons water
- 1 1/2 cups Guinness

- 1 cup beef stock (or water)
- 3 carrots, sliced

- sprig of fresh thyme (can be replaced with dried)

- sprig of fresh rosemary (again, replace with dried if so desired)
- chopped parsley, for garnish

I also added, because I could and I wanted to:

- 3 celery stalks, sliced

- 1/2 parsnip, diced

White Sauce Veal Stew - Ciulama de vitel

The other day I was talking to a friend of mine about what we would like to eat and have not cooked in a while and she reminded me of this dish. It requires a little bit of attention, but it's not complicated at all.

Vorbeam zilele trecute cu o prietena despre ce-am fi mancat si n-am mai gatit demult, iar ea mi-a amintit de ciulama. Necesita putina atentie, dar nu este deloc dificil de facut.

So I took 1 lb of veal meat, cut into bite-size pieces, 1 carrot and 1 medium onion, 1/2 stick butter, 2 egg yolks, 1.5 tablespoons all-purpose flour, 2 tablespoons sour cream and some chopped fresh parsley. In an ideal world I would have also added 1 lb of mushrooms, but, as I previously said, my daughter doesn't like them, so I didn't use them. You can use chicken meat or just the mushrooms if you wish, it's pretty versatile.

Asa ca am adunat 1/2 kg carne de vitel, taiata in bucati cat o imbucatura, 1 morcov si o ceapa medie, 50 gr unt, 2 galbenusuri de ou, 1,5 linguri de faina, 2 linguri de smantana si niste patrunjel proaspat, tocat. Ideal ar fi fost sa pun si 1/2 kg de ciuperci dar, dupa cum am mai spus, fiica-mii nu-i plac, deci n-am folosit. Puteti face ciulamaua si cu carne de pui sau doar cu ciuperci, se preteaza cu usurinta acestor variante.

Veal Milanese - Snitel milanez

I found some nice veal cutlets (maybe a bit thin) and my daughter said she wanted schnitzels, therefore schnitzels they became. I used panko, Japanese bread crumbs, which cook up extra-crisp. I made the schnitzels in two batches, because the crust is noticeably crisper if the pan is not overcrowded.

What I used:

- 1/2 cup unbleached all-purpose flour

- 1 jumbo egg (or 2 large)

- 2/3 cup vegetable oil

- 4 veal cutlets

- panko bread crumbs

- 1/2 cup grated Parmesan cheese

- salt and ground black pepper

Spread the flour in a wide shallow dish or a pie plate. Beat the egg in a second dish and spread the bread crumbs in a third dish, then mix with the grated Parmesan cheese. Salt and pepper cutlets on both sides.