GENOVESE RED SAUCE
Provided by Rachael Ray : Food Network
Time 3h35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the EVOO in a Dutch oven over medium heat. Add the pancetta and render until it begins to crisp, then add the ham and stir a minute or 2 more. Add the veal and break it up into fine crumbles, until lightly brown. Then add the garlic, bay leaf and onions, and season with salt and pepper and a little nutmeg. Let the onions cook, partially covered, for a few minutes, then stir in the tomato paste until fragrant. Add the wine and heat. Then add the milk, reduce the heat to low and simmer gently 3 hours. Add a little stock or water whenever the sauce gets too thick, up to 2 cups over the course of the cooking time. Cool and refrigerate or freeze for make-ahead meal.
- To serve, boil the pasta in salted water to al dente; reserve 1 cup starchy cooking water just before draining. Add to the sauce, toss with the pasta and some cheese and serve in shallow bowls.
LEMON AND VEAL PARCEL
Provided by Food Network
Categories main-dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 200 degrees F.
- Lemon preparations: Combine the water and sugar in a pot, and bring to a boil. Remove the skin from 6 lemons and add to pot. Cook lemon peels for 10 minutes. Slice the other lemon with a slicing machine to make the thin lemon chips. Boil these lemon chips for 10 seconds and cool in ice water. Place the slices on a sheet of foil, and sprinkle powder sugar on top. Bake slices in a 200 degree F oven for 1 hour. To prepare the lemon leaves, simply fry the lemon leaves for 1 minutes. With the 6 peeled lemons, remove the segments using a knife.
- Veal preparations: Preheat oven to 400 degrees F.
- Clean the veal fillet, and cut into 4 portions. First sear each fillet in a hot pan, and then layer each with Parma ham, basil leaves, lemon skins, and 1/4 of the pork meat. Roll the fillet over the filling and wrap tightly. Cook the veal fillets in oven for 10 minutes.
- Cut all of the remaining vegetables, except the cherry tomatoes, into long stick shapes. Quickly fry the vegetable, and drain excess oil. Cook the cherry tomatoes with garlic and olive oil for 5 minutes.
- To assemble: Place the veal fillets in the center of plate. Add the vegetables and cherry tomatoes on the side. Surround plate with lemon segments, and place dried lemon slices on to of veal with lemon leaves. Sprinkle with a little olive oil and serve hot.
PAN SEARED SALMON AND HARICOT VERTS POTATO SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the salmon: Preheat the oven to 400 degrees F. In a saute pan over medium-high heat, add the olive oil and allow to warm. Sprinkle the salmon with the salt and pepper, and then add to the pan. Sear the salmon on first side until browned, 3 to 4 minutes. Then flip the fillets and repeat the process, reducing the heat to medium for the second side. Fish will be medium at this stage. Finish in the oven for additional desired cooking. Once cooked, squeeze the lemons over the fish and into pan and allow the salmon to rest while cooking the vegetables.
- For the salad: Add the grape seed oil to a saute pan over high heat and allow to warm. Then add the potatoes and onions, cooking until the onions soften, 3 to 4 minutes. Next, add the beans, garlic, apple juice, lemon juice and mustard, reducing the heat to medium. Cook until beans have softened, a final 3 minutes. Remove from the heat and stir in the butter.
- Serve the salad in center of the plate. Top with the salmon and drizzle with the vegetable pan sauce.
POTATOES AND HARICOTS VERTS WITH VINAIGRETTE
Categories Salad Potato Vegetable Side Picnic Vegetarian Quick & Easy Backyard BBQ Green Bean Summer Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Whisk together vinegar, mustard, pepper, sugar, and 1 teaspoon salt in a small bowl. Add oil in a slow stream, whisking until emulsified.
- Quarter potatoes, then cover with cold water by 1 inch in a 4- to 5-quart pot and bring to a boil with remaining teaspoon salt. Reduce heat and simmer, uncovered, until potatoes are tender, 8 to 10 minutes. Drain, then transfer hot potatoes to a large bowl and toss with onion and all but 1/4 cup vinaigrette. Cool to room temperature, about 1 hour.
- While potatoes cool, cook green beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 3 to 4 minutes, then drain and transfer to a bowl of ice water to stop cooking. Let stand 2 minutes. Drain and pat dry.
- Just before serving, toss potato mixture with green beans, celery, parsley, and remaining 1/4 cup vinaigrette.
VEAL PAILLARDS WITH MUSHROOM, MUSTARD, AND SHERRY SAUCE
Before making this dish, read our handy instructions on how to make paillards. Veal is often sold as cutlets. Pound them if they need to be thinner or more even. For oven fries: Cut russet potatoes into 1/2-inch-thick sticks. Toss with olive oil, salt, and pepper. Roast at 425 degrees, turning once, until golden, about 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Season paillards on both sides with salt and pepper. Heat extra-virgin olive oil and 1 tablespoon unsalted butter in a large skillet over medium-high heat until butter foams. Add 2 paillards, and saute on 1 side until golden brown, about 2 minutes. Flip, and saute paillards until cooked through, about 30 seconds. Transfer to a plate. Repeat with remaining paillards.
- Add sliced mushrooms, minced shallot, and 1 tablespoon unsalted butter to skillet, and cook over medium heat, stirring often, until mushrooms are golden, about 2 minutes. Add medium-dry sherry and grainy mustard, and deglaze the pan, scraping brown bits from bottom with a wooden spoon. Add chicken stock and any plate juices. Simmer until sauce reduces by half, about 3 minutes. Gradually stir in 2 tablespoons cold unsalted butter (cut into small pieces) until just melted, and sprinkle with fresh chives. Season to taste.
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