VEAL ESCALOPE WITH TOMATO CREAM SAUCE AND ALMONDS

Assemble these supplies:

• 1 teaspoon flour
• Salt
• freshly ground black pepper
• 1 x 100 g (4 oz) veal escalope
• 15 g( 1/2 oz) butter
• 1 shallot, peeled and chopped
• 50 ml (2 fl oz) dry white wine
• 2 tablespoons single cream
• 1 tomato, peeled, seeded and cut into strips
• 1 teaspoon flaked almonds

To garnish:

• tomato wedges
• sprig of parsley

Preparation time: 5 minutes
Cooking time: 10 minutes

Steps in preparation:

1. Combine flour, salt and pepper and coat the veal with it.
2. Fry the shallot in 'melted butter for 2 minutes. Add the veal to the pan and cook for 2-3 minutes each side.
3. Add the wine to the pan and boil until reduced to about 1 tablespoonful.
4. Add cream, tomato and almonds and heat gently.
5. Put the veal on to a plate and pour the sauce over. Garnish and serve at once with a salad.

Fettuccine Oregano

Assemble these supplies:

• 12 ounces fettuccine, preferably fresh
• 1 1/2 cups heavy cream
• 1 tablespoon olive oil
• 2/3 cup freshly grated Parmesan cheese
• 3 tablespoons chopped fresh oregano, or 1 tablespoon dried
• Salt and freshly ground pepper

Steps in preparation:

1. Add enough fresh hot water to asparagus cooking water to measure 3 quarts and return to a boil over medium-high heat.
2. Add fettuccine to pot and cook 3 to 5 minutes for fresh, 8 to 12 minutes for dried.
3. While fettuccine is cooking, gently heat cream in small saucepan over medium-low heat just until warm.
4. Drain fettuccine in colander and return immediately to pot. Add olive oil and toss to coat well. Add remaining ingredients and toss. Cover until ready to serve.

Veal Caponata

Assemble these supplies:

• 2 tablespoons capers
• 1 to 2 tablespoons unsalted butter
• 2 to 3 tablespoons olive oil
• Eight to twelve 1/4-inch-thick slices veal scallopini, or leg
• round steak (about 11/4 pounds total weight), preferably
• cut across grain from the top round, pounded thin
• 1/2 cup flour (approximately) l'cup dry white wine
• Juice of 1/2 lemon
• 1 tablespoon tomato paste
• 1 tablespoon chopped fresh oregano or parsley or freshly snipped chives
• 1/2 lemon, thinly sliced

Steps in preparation:

1. If using salt-packed capers, rinse in cold water and pat dry with paper towels. If using capers packed in vinegar, drain. Set aside.
2. In 1 or 2 large heavy-gauge non-aluminum skillets, heat butter and oil (if using 2 skillets, use a total of 2 table­spoons butter and 3 tablespoons oil) over medium-high heat. Warm serving platter under hot water. Put flour in pie pan and dredge each veal slice lightly. Shake off ex­cess. When butter foams, add veal to pan and quickly sauté about 1 minute per side. While veal is cooking, dry platter. Using metal spatula, transfer veal slices to platter as they are cooked. Keep warm in 200-degree oven. 
3. Add white wine and lemon juice to skillet, stirring up any browned bits clinging to bottom. Add tomato paste and capers, whisking until blended. Pour sauce over veal, sprinkle with oregano, and garnish with lemon slices.

Cottage Fried Potatoes Simple Homemade Recipe

Assemble these supplies:

• 5 russet potatoes (about 3 pounds total weight)
• 1/2 cup vegetable shortening or oil
• Salt
• 2 tablespoons chopped fresh coriander or parsley

Steps in preparation:

1. Wash potatoes, but do not peel. Using chef's knife, cut into 1/4-inch dice or coarsely chop in food processor.
2. In large heavy-gauge non-aluminum skillet, heat short­ening over medium heat. When shortening begins to shim­mer and has a faint blue haze, add potatoes and cook until golden, about 25 minutes, stirring occasionally with slot­ted metal spatula.
3. Transfer to paper-towel-lined platter and keep warm in turned-off oven.
4. To serve, season with salt to taste and sprinkle with chopped coriander or parsley. Divide among individual dinner plates.

Peppered Noodles Simple Recipe

Assemble these supplies:

1. 4 scallions
2. 6 to 8 fresh serrano chilies, or fresh or canned jalapeno peppers
3. 1 cup plus 1 tablespoon peanut or corn oil
4. 1/4 cup Oriental sesame oil
5. 2 tablespoons light soy sauce
6. 3 tablespoons Worcestershire sauce
7. 2 tablespoons coarse salt
8. 3/4 pound vermicelli
9. Freshly ground black pepper

Steps in preparation:

1. Wash scallions and trim off ends.
2. Mince green portions and reserve whites for another purpose.
3. Wearing thin rubber gloves, cut off and discard tops of chilies.
4. With paring knife, split chilies lengthwise and, using tip of knife, remove seeds and membranes.
5. Rinse under cold water and pat dry with paper towels.
6. With chef's knife, cut chilies lengthwise into thin strips.
7. Remove seeds and membranes of chili pepper with knife tip.
8. In small bowl, combine peanut and sesame oils.
9. In small enamel-lined saucepan, heat 3 tablespoons of the oil mixture over medium-high heat.
10. Add chili shreds and cook, stirring, 20 seconds.
11. Remove pan from heat and reserve.
12. In large stockpot or kettle, bring 5 quarts water to a boil over high heat.
13. In small bowl, combine soy and Worcestershire sauces.
14. Add salt and 1 tablespoon oil mixture to the boiling water.
15. Still over high heat, add vermicelli, one third at a time, waiting for water to return to a boil before adding each remaining third.
16. Cook until al dente, about 5 min­utes, testing frequently.
17. In colander, drain and then rinse vermicelli under cold water.
18. Shake colander a few times to drain thoroughly.
19. Return pasta to pot and top with 1/4 cup of the oil mixture.
20. Toss until well coated, and cover.
21. For sauce, add chilies and soy sauce-Worcestershire mixture to remaining oil and stir to combine.
22. Add sauce to pasta.
23. Top with minced scallions and freshly ground pepper to taste.
24. Toss and serve imme­diately.

Brown Rice with Pine Nuts and Raisins

Assemble these supplies:

• 2 1/2 cups chicken stock or water
• 1 cup brown rice
• 1/2 cup pine nuts (about 2 ounces)
• 1/2 cup dark raisins

Steps in preparation:

1. In medium-size saucepan, bring stock or water to a boil.
2. Add rice, stir once, reduce heat to low, cover, and simmer 35 minutes.
3. Remove cover and add pine nuts and raisins. Stir gently to mix, replace cover, and cook another 10 minutes.
4. Turn off heat and let rice stand, covered, until ready to serve.

Ivory and Jade Recipe

Most supermarkets now also stock fresh bean curd, or tofu, the soft, white, protein-rich cakes made from soy­beans. For the Ivory and Jade recipe, use a firm variety; more fragile types will lose their texture

Assemble these supplies:

• 4 squares fresh bean curd, preferably firm variety (about 1 pound total weight)
• 1 pound fresh spinach
• 2-inch piece fresh ginger
• 4 or 5 cloves garlic
• 2 scallions
• 3/4 cup plus 3 tablespoons chicken stock
• 2 tablespoons dry sherry
• 3 tablespoons peanut or corn oil 1/2 teaspoon salt
• 1 heaping tablespoon cornstarch Freshly ground black pepper
• 2 tablespoons Oriental sesame oil

Steps in preparation:

1. In medium-size saucepan, bring 6 cups water to a boil.
2. Add bean curd and boil 10 minutes. With slotted spoon, transfer bean curd to large bowl of ice water and let stand 20 minutes.
3. Fill kitchen sink or large bowl with cold water.
4. Rinse spinach thoroughly. Remove and discard hard stems.
5. Dry in salad spinner or pat dry with paper towels.
6. Peel ginger and cut crosswise into 10 or 12 slices.
7. Tap garlic cloves lightly with fiat blade of knife or cleaver to remove skins.
8. Wash and trim scallions.
9. With chef's knife or cleaver, cut into 1 1/2-inch pieces.
10. In saucepan used for bean curd, combine 3/4 cup stock, ginger, garlic, scallions, and sherry.
11. Bring to a boil, cover, and simmer 10 minutes.
12. Cut each bean curd square in half, through widest part, then cut each half into 4 triangles.
13. With slotted spoon, remove ginger, garlic, and scallions from stock and discard. Transfer stock to Dutch oven or sauté pan and bring to a boil.
14. Add bean curd and cook 3 minutes.
15. With slotted spoon, transfer bean curd to large paper-towel-lined platter.
16. Pour stock into small bowl and reserve.
17. Wipe pan dry. Return pan to stove and heat over me­dium-high heat until it starts to smoke.
18. Add oil and heat 30 seconds.
19. Add spinach first and then add salt.
20. With metal wok spatula, stir and press spinach until it is coated with oil and begins to wilt.
21. Divide among 4 individual plates.
22. In cup, combine cornstarch with remaining 3 table­spoons stock.
23. Return reserved stock to pan, and bring to a boil.
24. Lower heat to a simmer and slowly add cornstarch mix­ture, stirring constantly.
25. When sauce has reached desired consistency, stop adding cornstarch mixture.
26. Return bean curd to pan and simmer just until heated through.
27. Spoon bean curd and sauce over spinach, sprinkle with pepper to taste, and drizzle with sesame oil.

Veal with Chestnuts

For the main dish, the cook suggests using veal shoul­der, which is more economical than loin or leg cuts and holds up well in moist cooking. Dried chestnuts are available in most Chinese and Ital­ian markets, but the cook prefers the Chinese variety for their slightly smoky taste.

Assemble these supplies:

• 4 medium-size carrots (about 1 pound total weight)
• 2 tablespoons light soy sauce 2 tablespoons dark soy sauce 
• 6 tablespoons dry sherry
• Two 11/2-inch lumps rock ,sugar, or 3 tablespoons light
• brown sugar
• 2 scallions
• 2 cups peanut or corn oil Thin slice fresh ginger
• 11/2 pounds boneless lean veal shoulder, cut into 11/2-inch cubes
• 1 cup dried chestnuts, soaked overnight
• 11/2 cups plus 5 tablespoons chicken stock
• 3 tablespoons cornstarch
• Peel carrots and cut into 11/2-inch pieces.

Steps in preparation:

1. In small bowl, combine light and dark soy sauces and sherry.
2. If using brown sugar, add it to soy-sherry mixture and stir to dissolve.
3. Cut off green part of scallions, reserving bulbs for another use.
4. Wash, dry, and mince scallion greens.
5. Heat wok or Dutch oven over medium-high heat until it begins to smoke.
6. Add oil and heat 2 minutes. Add ginger to pan.
7. If it surfaces immediately, oil is ready (375 degrees on deep-fat thermometer). Remove ginger and discard. Add one third of the veal and deep fry, turning frequently with Chinese metal spatula, until cubes are browned, about 4 to 5 minutes.
8. Transfer to paper-towel-lined plat­ter. Repeat process for remaining 2 batches.
9. In colander, drain chestnuts and pat dry with paper towels.
10. Using toothpick, remove any shell matter from crevices in chestnuts.
11. Pour off all but a film of oil from pan.
12. Add soy-sherry mixture and bring to a boil.
13. Add veal and stir to coat with sauce.
14. Add 11/2 cups chicken stock and bring to a boil.
15. Reduce to a simmer, add rock sugar, if using, and dried chestnuts. Stir, cover, and simmer 10 minutes.
16. Add carrots and recover pan. Cook 20 minutes.
17. With slotted spoon, transfer veal, chestnuts, and car­rots to serving bowl.
18. In small bowl, combine cornstarch with remaining 5 tablespoons stock. Slowly add mixture to the simmering broth, stirring constantly.
19. When sauce has reached desired consistency, stop adding mixture.
20. Pour sauce over veal mixture, and garnish with re­served minced scallion greens.

Pasta with Toasted Pine Nuts and Parmesan Cheese

Assemble these supplies:


1 tablespoon salt
1 tablespoon olive oil
2 ounces Parmesan cheese
4 tablespoons unsalted butter
1/4 cup pine nuts
1/2 pound dry or fresh egg pasta, such as fettuccine

Steps in preparation:

1. In large saucepan or stockpot, bring 4 quarts water, 1 tablespoon salt, and 1 tablespoon olive oil to a boil over medium heat.
2. Grate Parmesan cheese and set aside.
3. In small heavy-gauge skillet or sauté pan, melt butter over medium heat. 
4. When it foams, add pine nuts and cook, stirring, until both butter and pine nuts turn golden brown. 
5. Remove from heat. 
6. Using slotted spoon, transfer half the pine nuts to a small bowl or cup and reserve for garnish.
7. Add pasta to the boiling water. 
8. Cook dry pasta 8 to 12 minutes, fresh pasta 3 to 5 minutes, or until al dente.
9. Place colander over bowl and drain pasta into it: 
10. The pasta water will heat the bowl. 
11. Empty the bowl of water, dry with paper towel, and fill with pasta.
12. Toss pasta with the remaining pine nuts and all the browned butter from skillet. 
13. Add Parmesan cheese and toss again.
14. Place a portion of pasta on each plate and garnish with reserved pine nuts.

Sautéed Red Peppers with Pancetta

The sautéed red peppers are served with pancetta, an unsmoked Italian bacon cured in salt and spices. Pancetta is usually available in Italian grocery stores.

Assemble these supplies:

• 6 red bell peppers (about 11/2 pounds total weight)
• 3 large cloves garlic
• 1/4 pound pancetta (about 5 slices), or 2 ounces bacon
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons fresh oregano, left in small leaves, or 1 teaspoon dried
• 1 teaspoon freshly ground black pepper
• Oregano leaves or parsley sprigs for garnish (optional)

Steps in preparation:

1. Wash, dry, and halve peppers lengthwise. 
2. Core, seed, and clerib. 
3. With chef's knife, cut into 1/4-inch-wide strips.
4. Peel garlic and, using paring knife, cut into thin slivers.
5. Briefly heat large heavy-gauge skillet or sauté pan over medium-high heat. 
6. Add pancetta and sauté until crisp. 
7. Using slotted spoon, remove and drain on paper towels.
8. Return pan to heat. Add olive oil and pepper strips. 
9. Sauté over medium-high heat until peppers are heated through, about 1 minute. 
10. Add garlic slivers, stir, and cover pan. Reduce heat to low and cook until peppers are tender, about 20 minutes. Remove from heat.
11. Crumble pancetta and add half of it to peppers along with vinegar, oregano, and pepper. 
12. Toss to combine.
13. Divide peppers among dinner plates and garnish each serving with a sprinkling of the remaining pancetta and a few oregano leaves or parsley sprigs, if desired.

Peppered Veal Chops

These meaty veal chops are cut from the loin. For a moreaesthetic-looking serving and for more even cooking, tie each chop securely with kitchen string: Cut string into 4 foot-long pieces. Tie 1 piece around each chop to make a tuck in the "tail" at the bottom of the T-shaped bone.

Assemble these supplies:

• Four 3/4-inch-thick veal loin chops
• 4 teaspoons coarsely ground black pepper Salt
• Cut string into 4 foot-long pieces.

Steps in preparation:

1. Tie 1 piece around each veal chop to make tuck in "tail" at bottom of T-shaped bone: 
2. This step is optional but makes for a neater shape and slightly more even cooking.For a neat shape, tie string around each veal chop.
3. Rub approximately 1/2 teaspoon pepper into both sides of each chop.
4. Sprinkle with salt to taste and set aside at room temperature.
5. Preheat broiler.
6. Place oven rack approximately 4 inches from broiler element.
7. Arrange chops in single layer on shallow baking sheet.
8. Place under broiler, leaving broiler door open, and broil approximately 3 minutes per side, until nicely browned on the outside and still pink on the inside.
9. Transfer chops to dinner plates and remove strings.

Gingered Carrots in Foil With Roast Potatoes

Assemble these supplies:

• 1 1/2 pounds carrots
• 1-inch piece fresh ginger, or
• 1/2 teaspoon ground ginger
• 1 tablespoon brown sugar
• Salt
• 1 tablespoon unsalted butter

Steps in preparation:

1. Peel carrots and cut on diagonal into 1/8 to 1/4-inch-thick slices.
2. If using fresh ginger, peel and finely grate enough to measure 1 teaspoon.
3. In large bowl, combine carrots, ginger, brown sugar, and salt to taste, and toss to coat carrots evenly.
4. Cut four 12 x 20-inch sheets of aluminum foil.
5. Butter foil and fold in half. With scissors, round corners.
6. Place a portion of carrots onto one half of each foil sheet and dot with about 1 teaspoon butter.
7. Fold other half of foil over carrots and roll and crimp edges tightly so that no steam can escape.
8. Place carrots on foil.
9. Crimp edges of foil tightly.
10. Place packages in ovenproof baking dish and bake 30 /minutes in 375-degree oven.

  Roast Potatoes

• 3 tablespoons unsalted butter
• 11/2 pounds boiling potatoes, preferably, or red-skinned or baking potatoes
• Salt

1. Preheat oven to 375 degrees. 
2. In small heavy-gauge saucepan, melt 1 tablespoon butter. 
3. Pour into jelly-roll pan, tilting pan to distribute butter evenly.
   Wash potatoes and cut into 1-inch-thick slices. 
4. Do not peel. In jelly-roll pan, arrange slices in single layer. 
5. Dot with remaining butter. Pour .1/4 cup water into pan. 
6. Salt potatoes to taste.
   Place pan on bottom rack of oven and roast potatoes 30 minutes.
   After 30 minutes, pour off any remaining water and return potatoes to oven. 
7. When bottoms of potatoes have browned, about 10 minutes, turn them over and roast until brown on other side, 10 to 15 minutes.

Hearts of Romaine with Walnuts, Roquefort, and Oranges

Assemble these supplies:

• 1/2 cup walnut halves
• 2 oranges
• 3 large or 4 small heads Romaine lettuce
• 1 lemon
• 2 tablespoons walnut oil
• Pinch of Cayenne pepper
• Salt
• 4 ounces Roquefort cheese

Steps in preparation:

1. Break walnut halves into smaller pieces.
2. Arrange in single layer on baking sheet and toast in 375-degree oven
3. 3 to 5 minutes.
4. While walnuts are toasting, cut several strips of orange rind.
5. Cut lengthwise into julienne strips and then crosswise into 1/8-inch dice.
6. Measure 1 tablespoon and set aside.
7. Remove tough outer leaves from Romaine and reserve for another use.
8. Separate tender inner leaves.
9. Wash, if necessary, and dry in salad spinner or pat dry with paper towels.
10. Arrange on round platter, radiating out from cen­ter, with larger leaves on bottom, smaller on top.
11. Cover and refrigerate.
12. Halve oranges and squeeze enough juice to measure 1/2 cup.
13. Squeeze lemon to measure 1 to 2 tablespoons juice.
14. In small bowl, combine orange juice, lemon juice, walnut oil, Cayenne, and salt to taste. 
15. Set aside until ready to serve.
16. Crumble Roquefort. Stir dressing to recombine and drizzle over greens.
17. Sprinkle with walnuts, crumbled Roquefort, and reserved orange rind and serve.

Fruit Dipped in White and Dark Chocolate

Assemble these supplies:

• 1 pint strawberries, unhulled, or 2 Navel oranges
• 1/2 pound dried apricots, or other fresh or dried fruit 
• 4 ounces dark chocolate
• 2 ounces white chocolate

Steps in preparation:

1. Rinse strawberries briefly in cold water. 
2. Gently pat dry with paper towels and let stand for at least 1 hour, turning once, to make sure all moisture has evaporated. 
3. If using oranges, peel and remove as much white pith as possible. 
4. Section with sharp paring knife by cutting between mem­branes. 
5. Arrange on paper towels and proceed as for straw­berries. 
6. Referigerate fruit until ready to use.
7. In 2 double boilers, one for dark chocolate and one for white, or in 2 bowls set in separate saucepans, melt choco­late over—not in—simmering water. 
8. Line large flat plate or platter with wax paper. 
9. When chocolate is melted, hold a strawberry by its hull and dip about two thirds of berry in chocolate, leaving some red showing. 
10. Lightly scrape one side of strawberry on edge of double boiler or bowl to prevent a puddle of chocolate from forming on wax paper. Set strawberry on wax paper, scraped side down. 
11. Repeat for remaining berries. 
12. Dip some of the strawberries in white and some in dark chocolate. 
13. If you like, clip berry first in one and, when that hardens, dip partially in the other. 
14. Or, with a teaspoon, drizzle chocolate of one color over the other. 
15. Repeat dipping process with fruits of your choice.

Steak and Sweetbread Kabobs

Assemble these supplies:

• 2 lemons
• 1 pound veal sweetbreads
• 1 teaspoon salt
• 4 bacon slices
• 1 pound boneless beef sirloin (beef loin sirloin steak), cut into 1 1/2-inch cubes
• Freshly ground pepper
• 2 large cloves garlic, peeled and minced
• 1 stick unsalted butter
• 2 tablespoons chopped fresh tarragon, or 2 teaspoons dried, crumbled
• Squeeze enough lemon to measure 5 tablespoons juice.

Steps in preparation:

1. Strain to remove pits. Wash sweetbreads in cool water. 
2. In large saucepan, combine sweetbreads with 1 quart water,1 tablespoon lemon juice, and salt. 
3. Bring to a boil and simmer, covered, 15 minutes.
4. While sweetbreads are simmering, sauté bacon in skil­let just until it begins to brown but is not crisp. 
5. Drain on paper towels. Cut into 1-inch lengths.
6. Preheat broiler. Drain sweetbreads in colander and refresh under cold water. 
7. Remove white membrane and cut into 1- to 11/2-inch chunks.
8. Thread meat onto skewers, alternating beef cubes, bacon, and sweetbreads. 
9. Sprinkle with pepper to taste and arrange on broiler pan.
10. In small saucepan, combine butter, tarragon, garlic, and remaining lemon juice. 
11. Heat, stirring, just until but­ter melts. Brush basting sauce lightly over meat.
12. Broil meat approximately 3 inches from heating ele­ment 2 to 3 minutes on each side.
13. Transfer kabobs to platter. Pour any remaining tar­ragon butter into small bowl and serve separately.

Veal in Gougere With Fruity Red Wine Recipes

Assemble these supplies:

• 5 tablespoons unsalted butter
• 1/2 cup plus 2 tablespoons flour
• 1 tablespoon freshly grated Parmesan cheese
• 2 eggs
• 2 slices bacon (about 2 ounces)
• 1/2 pounds boneless veal top or bottom round, or veal sirloin tip, cut into 3/4 to 1-inch cubes
• 1 cup.frozen whole small onions, thawed
• 1/2 pound mushrooms, cleaned and halved
• 1 tablespoon tomato paste
• Large clove garlic, minced
• 11/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried 
• 3/4 cup dry red wine
• Salt and freshly ground pepper
• 4 teaspoons chopped fresh parsley

Steps in preparation:

1. Preheat oven to 400 degrees. 
2. In medium-size saucepan, bring 1/2 cup water and 4 tablespoons butter to a boil over medium heat. 
3. When butter has melted, remove pan from heat. 
4. Add 1/2 cup flour all at once and Parmesan cheese. 
5. Beat vigorously until mixture comes away from sides of pan and forms a ball. Stir in unbeaten eggs, one at a time, beating thoroughly after each addition.
6. Using flexible-blade spatula, spread mixture about 1/2 inch thick only against sides, not bottom, of baking dishes.
7. Bake until richly golden, about 18 to 20 minutes.
8. Dice bacon and fry in large skillet until crisp. Using slotted spoon, transfer to paper towels.
9. In skillet with bacon fat, melt remaining tablespoon butter over high heat. 
10. Add half of the veal cubes and saute, stirring frequently with metal spatula, until browned, but still pink inside, about 2 minutes. 
11. Transfer to large bowl. Repeat with remaining cubes. Cover bowl with foil.
12. For sauce, add onions, mushrooms, tomato paste, garlic, thyme, wine, 1/2 cup water, salt and pepper to taste to drippings in skillet. 
13. Bring to a boil over high heat, then simmer, uncovered, 5 minutes. 
14. Add veal and bacon.
15. In small bowl, blend remaining 2 tablespoons flour with 1/4 cup water and gradually stir paste into veal mixture. 
16. Over medium-high heat, cook mixture, stirring, until thickened, about 2 minutes.
17. Spoon hot veal mixture into pastry-lined dishes, and garnish with parsley.

WHAT TO DRINK
A light, fruity red wine—a Bardolino or Valpolicella from Italy, or a Beaujolais from France—would be good here.