Author Archives: Andy

VEAL ROAST

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  • Veal tenderloin (boned loin), about 5 pounds

  • Olive oil

  • 3 cloves of garlic finely chopped

  • 2 cans (6 oz each) tomato sauce

  • 1 cup of Greek black pitted olives

  • 2 T. fresh (or 1 ½ t. dried) basil

  • ½ cup sherry or Marsala

Rub veal well with 4 T. olive oil and a bit of the garlic and basil and salt and pepper. Place in baking dish.  Combine tomato sauce, remaining garlic and basil and olives and pour around veal.  Add 2 T. olive oil.  Roast at 325 degrees for approximately 1 ½ hours.  Baste twice during this time.  Add sherry or Marsala and continue cooking until veal is tender. 

OSSO BUCCO MILANESE

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  • 4 T. butter

  • 1 ½ cup chopped onions

  • ½ cup finely chopped carrots

  • ½ cup finely chopped celery

  • 1 clove garlic minced

  • 6-7 pounds veal shanks

  • 1 ½ t. salt

  • ½ t. pepper

  • ¼ cup flour

  • ½ cup olive oil, divided

  • 1 cup dry white wine   

  • ¼ cup beef or chicken stock

  • ½ t. dried basil

  • ½ t. dried thyme

  • 3 cups canned tomatoes, drained, coarsely chopped

  • 6 springs of parsley

  • 2 bay leaves

In a heavy shallow casserole melt butter.  Add onions, carrots, celery and garlic.  Cook medium heat 10-12 minutes stirring occasionally.  Remove from heat.  Sprinkle veal with salt and pepper. Dust with flour (I shake in a plastic bag).  Heat 6 T. olive oil in heavy skillet.  Add veal pieces to brown.  Add more oil if
needed.  Place browned pieces over vegetables in casserole.  Drain all but
small amount of fat from skillet.  Add wine.  Boil briskly over high heat until
reduced to ½ cup.  Stir in stock, spices, tomatoes, parsley and bay leaves.  Bring
mixture to boil.  Pour over veal.  Veal should be half submerged in liquid.  Add more stock if needed.  Bake 60-75 minutes basting occasionally.

VEAL MARENGO

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¼ cup olive oil

2 ½ # lean boneless veal cut in small bite sized pieces

1 medium onion chopped

1 cup white vermouth

1 cup beef broth

1   16 oz can Italian plum tomatoes drained

1 clove garlic minced

Salt and pepper

1 small bay leaf

Pinch of thyme

¼ cup butter

½ # pearl onions peeled

½ # mushrooms

1 T. flour

¼ cup cold water

Heat oil, brown veal. Remove veal and sauté onion.
Return veal to pan.  Add next 7 ngredients and bring to boil.  Cover and
simmer for 45 minutes.  Heat butter in a killet.  Brown onions and
mushrooms.  Add to mean mix and simmer 15 inutes more.  Stir together flour and water until smooth and stir into boiling mixture.  Cool until thick.  Pour sauce over meat and serve.

NEOPOLITAN LEG OF VEAL

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Rub a leg of veal with cut garlic.  Insert garlic in slits in the veal.  Sprinkle the surface with:

  • 1 t. oregano

  • 2 t. salt

  • ½ t. pepper

  • 1 t. parsley

  • 2 T. grated Romano cheese

Drizzle ¼ cup melted butter and 1 cup of crushed tomatoes over veal.
Roast at 300 degrees for 35 minutes per pound.  Baste often – even drizzle with more melted butter.  Keep adding hot water or stock to drippings to keep them from sticking.

MARDI GRAS TUNA (OR CHICKEN OR TURKEY)

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  • 3 T. flour

  • Dash pepper

  • ¾ t. salt

  • ¼ cup melted butter

  • 1 2/3 cup evaporated milk

  • 1 ½ cups grated cheddar cheese

  • 2 T. parmesan cheese

  • 1 1/3 cup minute rice

  • 1 T. chopped parsley

  • Dash cayenne pepper

  • 1/3 t. oregano

  • 1 small can tomatoes

  • 1 medium onion chopped

  • 1 can tuna fish

Stir flour, pepper and salt into melted butter.  Add milk and stir until thick.  Add cheese and melt.  Put cooked rice, parsley, cayenne, oregano into a 9 x 12 Pyrex dish.  Stir in tomatoes to moisten rice.  Cover with onions and tuna.  Spread on cheese
sauce.  Bake at 375 degrees for 30
minutes.

TUNA (OR WHATEVER) TETRAZZINI

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  • 6 T. chopped onion

  • 2 T. olive oil

  • 2 cans cream of mushroom soup

  • 1 ½ cups water

  • 1 cup grated parmesan cheese

  • 2  7 oz cans tuna drained

  • 2/3 cups sliced pitted ripe olives

  • 2 T. chopped parsley

  • 2 t. lemon juice

  • Pinch of thyme, marjoram

  • ½ # spaghetti

Sauté onion in oil until golden and tender. Add soup mixed with water and ¼ cup of cheese.  Break tuna into bite-sized pieces and add to sauce along with olives.  Mix gently and heat thoroughly.  Sprinkle with herbs and  lemon juice.  Cook spaghetti.  Drain well. Mix with the sauce and put into a greased 3 quart casserole.  Top with remaining cheese and heat until broiler until dish is hot, bubbling and golden brown.

TOMATO – WARM SLICED WITH CHEESE

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This is more a directional on how to put this composed hot tomato than an actual recipe.  It makes an excellent side on a plate for color and variety.

Slice tomatoes about ½ inch thick.  Put a dollop of garlic
herb goat cheese on each.  Spread some grated parmigiano cheese on top.  Place
in a 350 degree oven for a few minutes to warm the tomatoes and melt the
cheese.  I would say, about 5-8 minutes.  Place a serving of greens –
either a leaf lettuce leaf, bibb lettuce leaf, or a little patch of arugula on
the dinner plate (or salad plate if you are serving this as a first
course).  Sprinkle the slice with some pine nuts and drizzle balsamic vinegar over the top.  Lay a few strips of grilled or roasted red pepper on top for garnish.

TARRAGON TOMATO SALAD

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  • ½ cup parsley chopped fine

  • 1 T. fresh tarragon chopped fine

  • 1 medium clove garlic

  • 1 egg

  • ½ cup oil

  • 3 T. red wine vinegar

  • ½ t. salt

  • Pinch of sugar

  • Pepper to taste

  • Sliced tomatoes

Chop parsley, tarragon and garlic in food processor.  Add egg, oil, vinegar, salt,
sugar, and pepper.  Pour over fresh sliced tomatoes.

TOMATO SALAD FROM PARIS – SERVES 4

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This is more a directional recipe than anything to be measured out.

Place a leave of leaf lettuce (or bibb or mache) on each salad plate.

Place about 5 kalamata olives sliced on top of the lettuce leaf.

Spread a ½ inch thick slice of tomato with herb goat cheese and place it on top of the olives

Fry a ½ inch thick slice of egg plant about the diameter of whatever your tomato slice is.  I fry it in a dry non stick skillet until it is brown on both sides and a little soft.
Leave the skin on.  Cool it.

Spread the egg plant slice with herb goat cheese and place it on top of the tomato slice.

Top the eggplant slice with another 2/3 inch thick tomato slice.
Drizzle Barefoot’s French viniagarette dressing over salad and garnish
with fresh chopped basil and parsely.

This salad is pretty and delicious and very easy to make.  Can be assembled at least and hour before serving.