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Meats |
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BeefCouscous with beef, mixed vegetables LambLamb Stew with Chickpeas and Butternut Squash VealDuck |
PorkChickenMiscellaneous |
Sauerbraten |
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Nanny Flay's Sauerbraten with Braised Cabbage and Noodles. Recipe courtesy Bobby Flay, 2001 Foodtv.com |
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3 tablespoons canola oil 1 (4 to 5 pound) boned and rolled beef rump roast 2 medium-size yellow onions, peeled and coarsely chopped 2 stalk celery, coarsely chopped 1 large carrot, peeled and sliced thin 3 cloves garlic, crushed 1 cup white wine vinegar 1/2 cup white wine 4 cups cold water 6 whole cloves 8 black peppercorns 2 bay leaves 8 sprigs parsley 6 sprigs fresh thyme Salt and freshly ground pepper 3 tablespoons unsalted butter 3 tablespoons flour 12 gingersnaps, finely crushed 2 tablespoons molassas Heat the oil in a large Dutch oven. Season the beef with salt and pepper, and cook |
until golden brown on all sides, about 15 minutes. Add onions, celery, carrot, garlic, white wine vinegar, white wine water, cloves, peppercorns, bay leaves, parsley, thyme and salt and pepper, to taste. Cover, and simmer 1 1/2 hours, turn meat, re-cover, and simmer 1 to 1 1/2 hours longer until tender. Transfer to a large platter and keep warm. Strain cooking liquid into a bowl, remove 1/2 cup to be used for the braised cabbage and set aside. Heat butter in a heavy medium saucepan over medium heat, whisk in flour and cook until golden brown, about 2 minutes. Whisk in cooking liquid, reduce heat to low, and cook, stirring, until thickened and season with salt and pepper to taste. Mix in gingersnaps and honey, to taste. Carve meat at the table (not too thin or slices will crumble) and serve with plenty of gravy. Or carve in the kitchen, arrange slices slightly overlapping on a platter, and pour some of the gravy down the center; pass the rest. Serve with braised cabbage and buttered noodles. |
Chicken breast Diane |
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| Sprinkle breasts with salt and pepper. fry 2 minutes each side in 1/2 oil and butter (no longer). Remove to a warm platter. Wisk rest of ingrediants in pan for 15 seconds. Add broth and simmer a minute or two. Add butter and oil. pour over warm chicken and serve immediately. Good with noodles and tomato sauce and broccoli. | |
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4 breasts, boned, halved, flatened 1/2 t salt 1/4 t black pepper 2 T olive oil 2 T butter |
3 T chives or scallions chopped 1/2 juice lemon or lime 2 T brandy or cognac 3 T chopped parsley 2 t Dijon Mustard 1/4 c chicken broth |
Chicken in Mushroom Sauce |
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4 boned chicken thighs 1 can cream of mushroom soop 1 can milk or milk and cream |
garlic salt Season Salt 1 tablespoon butter |
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In a small casserole empty can of
soup and milk. Stir to blend. break up butter and spread around. Place
chicken pieces in soup. Sprinkle with garlic salt and season salt as
desired. Heat oven to 375oF and bake for 45 minutes or until
chicken is just firm. An alternative to this which makes a nice change for company is to place a slice of Swiss cheese (any cheese will work) on top of each breast followed by a tomato slice. Sprinkle with Parmesan cheese. Note: The breasts may be pounded to a 1/4 to 1/2 inch thickness so it cooks more uniformly. Reduce cooking time appropriately so chicken doesn't become dry. |
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Roast Loin of Pork |
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Roast Loin of Pork with Mrs. Kostyra (Martha
Stewarts Mother) presented on TV 4/17/2002 This savory pork dish has always been one of Mrs. Kostyra’s favorites to prepare and—since her childhood in Nutley, New Jersey—one of Martha’s favorites to eat. Surprisingly easy to make, the recipe features a rich reduction sauce flavored with marjoram, onions, and prunes. |
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1 boneless pork loin (4 to 5 pounds), tied 4 cloves garlic, sliced 1 1/2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper 1/2 teaspoon sugar 1/2 teaspoon dried marjoram 2 tablespoons all-purpose flour 3 tablespoons vegetable oil 2 medium onions 1 1/2 cups water, plus more for prunes 2 cups prunes 1. Make incisions in the pork every 2 to 3 inches, and insert garlic slices. In a small bowl, combine salt, pepper, sugar, and marjoram, and coat the pork evenly with the mixture. Cover with plastic wrap, and let stand at room temperature for 1 hour. 2. Preheat oven to 375°. Sprinkle flour over the pork to lightly coat. Shake to remove any excess flour. In a large skillet, heat oil over medium-high heat. Add pork, and brown on all sides. Transfer pork to a |
large roasting pan. Grate onions over the pork. Add 1 1/2 cups water to
roasting pan, and roast, covered, for 1 hour, basting occasionally. 3. In a medium bowl, soak prunes in enough cold water to cover, for 15 minutes. Drain, and add to roasting pan. If necessary, add a little water to roasting pan to prevent pork loin from sticking. Cover, reduce heat to 325°, and roast until temperature of pork loin reaches 140° on an instant-read thermometer, 15 to 30 minutes. 4. Remove pork loin from roasting pan, and let rest for 10 minutes. Place roasting pan on stove, heat over medium-high heat, and cook pan juices until reduced and thickened enough to coat the back of a wooden spoon. 5. Slice pork, arrange on a serving platter, and serve with sauce. |
