INGREDIENTS
8 slices of veal, sliced thinly
salt and pepper
1 egg
1 Tbl water
1/4 cup flour
2 Tbl vegetable oil
7 Tbl butter
1 cup red or green peppers, cut in strips
24 small stuffed green olives
2 tsp minced garlic
1/2 cup chopped onion
1/2 cup drained canned tomatoes
1 tsp dried oregano
2 Tbl red wine vinegar
3 Tbl chopped fresh parsley
DIRECTIONS
Pound each piece of meat lightly and sprinkle each side with salt and pepper. Beat the egg with water in shallow dish. Coat the veal on both sides with flour and then in egg. Heat oil and 1 Tbl butter in a large skillet. Add veal and cook on high heat 1 minute. Turn and cook other side 1 minute. Wipe out skillet, add remaining butter. When melted, add pepper strips, olives, garlic, and onion. Add salt and pepper. Cook tossing and stirring. Add tomatoes and cook 1 minute. Add oregano and vinegar and cook 1/2 minute. Pour over veal and sprinkle with parsley. Serves 4.
INGREDIENTS
2 tablespoons vegetable oil
1 beef brisket (3 to 4 pounds), trimmed
1 cup red wine
1 cup Heinz chili sauce
1 cup water
1 envelope Lipton’s Golden Onion Soup dry mix
4 large carrots, sliced diagonally into 1-inch pieces
Handful of chopped fresh parsley leaves
DIERECTIONS
Set the oven at 325 degrees. In a large heavy skillet, heat the oil over medium-high heat. Add the brisket and brown 5 to 7 minutes on a side. Transfer the brisket to a platter and set aside. In a bowl, combine the wine, chili sauce, ketchup, and water; set aside. In an ovenproof enameled cast-iron pot or another heavy pot with a tight-fitting lid, which is just large enough to hold the brisket snugly, line the bottom with heavy-duty aluminum foil, leaving enough overhang to seal over the brisket. Sprinkle half the soup mix on the bottom. Add the brisket and sprinkle with the remaining soup mix. Place the carrots around the brisket. Pour the chili sauce mixture over everything. Sprinkle with parsley. Tightly seal the foil, encasing the meat and carrots inside the packet. Cover the pot, place in the oven, and cook for 3 1/2 hours or until tender when tested with a fork. Transfer the brisket to a cutting board and slice the meat against the grain. Serve with the sauce and carrots.
INGREDIENTS
2 tablespoons vegetable oil
5 lbs bone-in beef short ribs
Kosher salt
2 large heads garlic cut in half cross-wise
1 medium chopped onion
4 ribs celery chopped
2 medium carrots chopped
3 tablespoons tomato paste
2 cups dry red wine
2 cups beef stock
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
DIRECTIONS
Step 1
Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
Step 2
Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
Step 3
Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
Step 4
Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 31⁄2 to 4 hours.
Step 5
Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren’t worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
INGREDIENTS
8 oz thin rice noodles
3 – 4 Tbsp oil
1/4 cup thinly sliced onion
1 tsp curry powder
1/2 cup sliced bok choy
1 cup bean sprouts
1/3 cup chicken broth
1/2 cup cooked roasted pork
1/2 cup small shrimp
1/3 cup shredded egg roll wrappers
salt and pepper
shredded green onions
dash of sesame oil
pinch of sesame seeds
DIRECTIONS
Soak rice noodles in cold water until they are soft. Drain. Heat 2 – 3 Tbsp oil in wok and pan fry noodles for a few seconds. Set aside. Heat another Tbsp oil and fry onions with curry powder for a few seconds. Add bok choy, bean sprouts and chicken broth. Cover and steam for a few seconds. Add pork, shrimp, and egg roll skins, salt and pepper. Mix with rice noodles. Add sesame oil and heat. Garnish with green onion and sesame seeds. Serves 2 – 3.
INGREDIENTS
2 large onions, chopped
4-5 potatoes pared and cooked
2 1/2 cups flour
1/2 tsp salt
1 tsp baking powder
1 egg
Nyafat or Vegetable oil
1/2 cup lukewarm water
DIRECTIONS
Sauté onion until soft and season with salt, pepper and paprika. Set aside. Mash potatoes with the flour, salt, baking powder. Beat egg with a little fat and the lukewarm water and work into the flour mixture. Roll thin and dot with fat. Spread with reserved onions and roll up like jelly roll and slice. Grease pan and bake 350 degrees for 45 minutes. Makes about 30.
