Veal And Potatoes
Veal Scallopini
Posted by artsycook at recipegoldmine
com
Source: Recipe by Angelo Vento
2 1/2 pounds veal steak, 1/4 to 1/2 inch thick
1/2 cup flour
Salt and pepper
Paprika
Canola oil
1 can sliced mushrooms
1 bouillon cube
1 (8 oz) can tomato paste, Italian seasoned
1 cup green peppers, chopped
1/2 cup chopped onion (optional)
8 ozs spinach noodles
Pound meat to tenderize and cut into serving size pieces
Combine the flour with salt, pepper and paprika to taste
Dredge meat in flour mixture to coat
Heat 2 tablespoons canola oil at a time in a large skillet and brown meat slices until golden brown
Drain mushrooms and add enough water to the liquid to equal 1 cup
Put liquid into a small saucepan and bring to a boil (or in a glass measure in the microwave)
Add bouillon cube to liquid to dissolve
Preheat oven to 350 deg F
Put meat in a large baking dish and pour boiling liquid over meat
Bake in preheated oven for 30 minutes
Combine tomato sauce, mushrooms, green peppers and onion (if using) and pour over meat
Return to oven and bake an additional 15 minutes
Cook spinach noodles as directed and drain
Stir the sauce in the meat pan, drizzling over meat
Serve over noodles
Serve fresh grated parmesan over dish if desired
Eggplant Under Oil
Eggplant under Oil
Slice 4 long, thin, unpeeled (Oriental) eggplants (or 3 small regular eggplants) about 1/4 inch thin lengthwise
Put into a bowl with a LOT of kosher salt (enough to cover)
Let set for 4 hours
Remove each slice eggplant from the bowl and lay onto a rack in a roasting pan (DO NOT RINSE)
Lay a length of cheesecloth over the eggplant
Cover two bricks with aluminum foil and lay the bricks over the eggplant to weigh it down
Let set 4 hours
Using a 1-quart clear glass jar, put about 4 slices eggplant into the jar
Layering, add 2 tablespoons red wine vinegar, a couple thin slices garlic, a couple herbal flowers (such as thyme or rosemary), a couple small thin peppers, and a couple fresh mint leaves
Continue layering, and, when near the top, pour olive oil over to cover
Put the lid on an shake a few times
You may need to add a few more slices eggplant and some more olive oil
Store in the refrigerator
This will keep for at least a couple months
To serve as an antipasto, put a few fresh green salad leaves on a plate and top with 2 or 3 slices eggplant
Sui Mai
Sui Mai
1 package gyoza skins (won ton wrappers)
Filling
1 pound lean ground pork
2 Tbsplight soy sauce
2 Tbspdry sherry
1 tps freshly-grated ginger
1/2 tps white pepper
1 tablespoon sesame oil
4 Tbspchopped bamboo shoots or water chestnuts
1 tablespoon chopped green onion
1 egg white
1 tablespoon cornstarch
1 tps salt
2 cloves garlic, minced
Pinch of granulated sugar
Mix all of the filling ingredients together very well
Place about 3/4 tablespoon of filling in the center of each noodle wrapper
Wet edges, pinch into a frilled flower shape at the top, & seal
Arrange in a steamer with the water in the lower part filled so that it comes within an inch of the steamer tray
Cover tightly, & steam them for 20 to 25 min over high heat
If using the stackable bamboo steamer trays, reverse them after 10 min
Transfer to plate with slotted spoon & serve