Recipes For You
Tuscan Pork Chops
Posted on December 19, 2011.
Veal Cacciatore with Poblano Peppers
Posted on December 19, 2011.
This is a spicy version of veal cacciatore that uses poblano peppers in place of the traditional green peppers.
Veal Demi-Glace
Posted on December 19, 2011.
Demi-glace is a rich brown sauce that is a staple of French cuisine. It can be used by itself or as a base for other sauces. The term comes from the French word glace, which means icing or glaze. In this particular recipe, once the demi-glace is fully reduced, I reconstitute it with a full-bodied red wine and season with cracked pepper.
Veal Lemon
Posted on December 19, 2011.
Veal Osso Buco in Tomato Sauce
Posted on December 19, 2011.
Veal Parmigiana
Posted on December 19, 2011.
Veal Parmigiana is one of my favorite dishes. This Southern Italian dish is traditionally made with fried thin sliced veal, layered with cheese and tomato sauce, then baked. I prefer to prepare meat with the bone in for the added flavor. I also prefer to directly hand-rub the veal with the seasoning rather than mixing them with the breadcrumbs. In this particular version, I butterfly veal rib chops, pound them out real thin, and hand rub them with a light dusting of paprika, garlic powder, s...
Veal Saltimbocca
Posted on December 19, 2011.
This classic Italian dish is popular throughout the northern Mediterranean. Saltimbocca in Italian means "jumps in the mouth", which is exactly what this dish will do for you. Be careful when adding salt to this dish because the mixture of prosciutto, capers and reduced chicken broth will add plenty of salt to this dish.
Vietnamese Pho - Beef Noodle Soup
Posted on April 12, 2015.
Phở is a noodle soup that originated from north Vietnamese street food in the early 20th century. It was originally sold in the morning and evenings by roaming street vendors who carried mobile kitchens on long poles. Pho uses beef bones, ginger, onions and lots of aromatic spices to create a seasoned broth that is served with rice noodles, fresh herbs, and a variety of meats (usually either beef or chicken). Making pho soup is fairly simple. All you need is a straightforward recipe, a nice b...
Wasabi Sea bass
Posted on December 19, 2011.
Wasabi is a spice with an extremely strong flavor. It is also known as "Japanese horseradish." Most people are familiar with wasabi paste that is used to add spice to soy sauce when serving sushi. This recipe uses a mix of wasabi flavored mustard and wasabi paste. In spite of the spicy flavor of the wasabi, this dish is not spicy at all. The sea bass absorbs and neutralizes the heat from the spice. The objective with this dish is to create a crunchy crust on the outside that sears in the j...
White and Black Truffle Macaroni and Cheese
Posted on December 19, 2011.
This recipe was originally described to me by my friend and fellow foody Stephen Gray. He recommends that it be served over a veal demi-glace (see recipe).
White Wine and Porcini Mushroom Sauce
Posted on December 19, 2011.
Posted on December 19, 2011.
Veal Cacciatore with Poblano Peppers
Posted on December 19, 2011.
This is a spicy version of veal cacciatore that uses poblano peppers in place of the traditional green peppers.
Veal Demi-Glace
Posted on December 19, 2011.
Demi-glace is a rich brown sauce that is a staple of French cuisine. It can be used by itself or as a base for other sauces. The term comes from the French word glace, which means icing or glaze. In this particular recipe, once the demi-glace is fully reduced, I reconstitute it with a full-bodied red wine and season with cracked pepper.
Veal Lemon
Posted on December 19, 2011.
Veal Osso Buco in Tomato Sauce
Posted on December 19, 2011.
Veal Parmigiana
Posted on December 19, 2011.
Veal Parmigiana is one of my favorite dishes. This Southern Italian dish is traditionally made with fried thin sliced veal, layered with cheese and tomato sauce, then baked. I prefer to prepare meat with the bone in for the added flavor. I also prefer to directly hand-rub the veal with the seasoning rather than mixing them with the breadcrumbs. In this particular version, I butterfly veal rib chops, pound them out real thin, and hand rub them with a light dusting of paprika, garlic powder, s...
Veal Saltimbocca
Posted on December 19, 2011.
This classic Italian dish is popular throughout the northern Mediterranean. Saltimbocca in Italian means "jumps in the mouth", which is exactly what this dish will do for you. Be careful when adding salt to this dish because the mixture of prosciutto, capers and reduced chicken broth will add plenty of salt to this dish.
Vietnamese Pho - Beef Noodle Soup
Posted on April 12, 2015.
Phở is a noodle soup that originated from north Vietnamese street food in the early 20th century. It was originally sold in the morning and evenings by roaming street vendors who carried mobile kitchens on long poles. Pho uses beef bones, ginger, onions and lots of aromatic spices to create a seasoned broth that is served with rice noodles, fresh herbs, and a variety of meats (usually either beef or chicken). Making pho soup is fairly simple. All you need is a straightforward recipe, a nice b...
Wasabi Sea bass
Posted on December 19, 2011.
Wasabi is a spice with an extremely strong flavor. It is also known as "Japanese horseradish." Most people are familiar with wasabi paste that is used to add spice to soy sauce when serving sushi. This recipe uses a mix of wasabi flavored mustard and wasabi paste. In spite of the spicy flavor of the wasabi, this dish is not spicy at all. The sea bass absorbs and neutralizes the heat from the spice. The objective with this dish is to create a crunchy crust on the outside that sears in the j...
White and Black Truffle Macaroni and Cheese
Posted on December 19, 2011.
This recipe was originally described to me by my friend and fellow foody Stephen Gray. He recommends that it be served over a veal demi-glace (see recipe).
White Wine and Porcini Mushroom Sauce
Posted on December 19, 2011.
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