1 1/2 Tbsp. each olive oil and chicken fat
1 1/2 kilos veal shoulder
2 carrots, sliced
1 large onion, sliced
10 - 12 sprigs celery, diced
1 cup white wine
1 cup chicken stock
4 bay leaves
salt and pepper to taste
In a heavy skillet heat the olive oil and margarine and in this fry
the veal until browned all over.
In a baking dish place the carrots, onions and celery and over these
lay the veal. Cover with aluminum foil and bake in an oven that has
been preheated to 180 degrees Celsius (350 Fahrenheit) for 1 - 1 1/2
hours. After the first 1/2 hour uncover and baste with some of the wine.
Cover again and continue to baste periodically until half a cup of the
wine has been used. Test the meat to see if it is cooked and when done
remove and keep warm.
Transfer the gravy to the skillet in which the veal was browned, pour
in the remainder of the wine and cook until the wine is near- ly evaporated.
Add the stock, bay leaves and salt and pepper and cook over a low flame
for about 1/2 hour, adding stock if necessary. Correct the seasoning,
remove from the heat and strain. To serve, slice the shoulder and pour
over the gravy.
(Serves 4 - 6)
Ingredients:
4 bunches broccoli
3 Tbsp. olive oil
3 - 4 cloves garlic, chopped
2 cup dry white wine
salt and pepper to taste
Wash the broccoli well
and cut off the tough stalks. Place upright
in the bottom part of a double boiler in
rapidly boiling salted water. Keep the flowers
uppermost for 10 minutes and then invert
the top part of the double boiler over the
flowers and steam for 3 - 4 minutes.
In a skillet heat the
olive oil and in this saute the garlic until
browned. When the broccoli is nearly tender
transfer it to this skillet and fry for
about 5 minutes. Add the wine and simmer
5 minutes longer. Correct the seasoning
with salt and pepper to taste and serve
in the oil and wine sauce. Serve hot.
Serves 6-8.
Ingredients:
5 Tbsp. each butter and sugar
1 kilo canned cherries, drained, with the
juices reserved
3/4 cup rum
juice of 3 or 4 lemons
2 cups sour cream
Place the butter and sugar in a heavy skillet
and place over a low flame. As the butter
starts to melt add the cherries and continue
to heat for 2 - 3 minutes longer, stirring
regularly.
Pour the rum over the cherries, let warm
and then carefully flame. When the flame dies
down, pour in the juice of the cherries and
the lemon juice. Bring to a boil and add the
sour cream. Just as the mixture returns to
the boiling point remove from the flame. Serve
hot in champagne or wine glasses. Excellent
with champagne.
Serves 6-8.
12 red or green sweet peppers
2 eggs, well beaten
salt and pepper to taste
olive oil for frying
Wash, core and cut the peppers into eighths. Season the beaten eggs
with salt and pepper and into this dip the peppers and then fry in at
least 1 cm. of oil until golden brown.
(Serves 4 - 6)
1/2 cup olive oil
12 Cornish game hens or quail or 6 mini-chickens, trussed
2 medium onions, chopped coarsely
16 cloves garlic
2 Tbsp. green parts of spring onions, chopped finely
4 carrots, sliced thinly
6 bay leaves
3 sprigs parsley salt to taste
2 tsp. thyme
20 whole peppercorns
1/2 celery stalk, with leaves pinch of saffron (optional)
3/4 cup red wine vinegar
3/4 cup chicken stock
3 1/2 cups dry white wine
1 lemon, sliced
2 Tbsp. parsley, chopped
watercress for garnish
In a large shallow flameproof casserole heat the oil and in this saute
the birds slowly until well browned on all sides. Transfer the birds
to a preheated platter.
In the same casserole saute together the onion, garlic, spring onions
and carrots just until the onions are translucent. Add the bay leaves,
parsley sprigs, salt, thyme, peppercorns, celery and saffron and stir
together well. Stir in the vinegar, stock and wine, return the birds
to the casserole, cover and simmer 45 minutes.
Transfer the birds to a separate flameproof shallow casserole dish.
Reduce the cooking liquids in the large casserole dish by boiling rapidly
for 5 minutes and then pour the liquid over the birds. Cover, let come
to room temperature, and refrigerate for 3 - 4 days before serving,
turning the birds occasionally during the marinating period. (The dish
may remain in the refrigerator for up to 7 days before serving).
To serve remove from the refrigerator, let come to room
temperature and garnish with lemon slices, chopped parsley
and watercress.
(Serves 4 - 6)
2 large cantaloupe or honeydew melons
1 cup Marsala wine
Cut a 2 1/2 cm. wedge-shaped slice from the tops of the melons and
into each pour 1/2 cup of the wine. Replace the slices and wrap the
melons tightly with plastic wrap. Refrigerate for 3 - 4 hours, turning
occasionally
Just before serving, remove the rind and seeds and cut the melons into
cubes. Serve well chilled.
(Serves 4 - 6)
1/2 kilo wild mushrooms or champignons
1/2 cup olive oil
1/4 kilo grape leaves, washed and dried on towelling
2 - 3 cloves garlic, chopped
1/2 cup coarse matzo meal crumbs
salt and pepper to taste
Clean the mushrooms, remove the stems and set aside. Sprinkle the mushroom
caps with salt and let stand for 20 minutes. Drain whatever water has
accumulated in the caps and place in an oven that has been heated to
150 degrees Celsius (300 Fahrenheit) for 2 - 3 minutes to dry.
Lightly coat the bottom of a shallow flameproof and ovenproof casserole
dish with olive oil and on this place the vine leaves. Over the leaves
pour all but 1 Tbsp. of the remaining olive oil and heat over a low
flame until the oil is hot but not boiling. Add the mushrooms, hollow
side up, cover and place in an oven that has been heated to 180 degrees
Celsius (350 Fahrenheit) for 30 minutes.
While the mushroom caps are in the oven chop the stems coarsely. In
a heavy skillet heat the remaining olive oil and in this saute together
the garlic and chopped stems. When all of the oil has been absorbed
add the matzo meal crumbs and salt and pepper to taste. Mix together
well. After the caps have cooked for 30 minutes, stuff them with this
filling and cook, uncovered, for another 10 minutes. Serve very hot
in the dish in which prepared.
(Serves 4 - 6)
3 Tbsp. olive oil
1 kilo whole pearl onions (small, very young onions)
1/2 cup each port wine and vinegar
1/4 cup seedless raisins
2 Tbsp. brown sugar
1/2 tsp. salt
hot paprika to taste
In a heavy skillet heat the olive oil and in this saute the whole onions
until they begin to brown. Add the remaining ingredients, cover and
simmer over a low flame until the onions are quite soft and the sauce
has attained the consistency of thick syrup. Serve hot.
1 1/2 kgs. veal breast
675 gr. stewing veal
180 gr. (6 oz) calf's liver
1 1/2 cups white wine
1 cup chicken or veal stock
1 cup mushrooms, chopped
1 head celery (stalks and leaves), diced
3 medium carrots, diced
2 large onions, sliced
1 large onion, chopped
2 slices white bread, soaked and squeezed
dry
2 eggs
2 Tbsp. clarified parve margarine
1 bouillon cube
salt, pepper and nutmeg to taste
olive oil for frying
Melt the margarine in a heavy skillet and
saute the onions until golden. Add 1/4 cup
wine, simmer until reduced by about half and
then add 1/4 cup stock and reduce again. Repeat
this process 4 times (using in all 1 cup each
wine and stock) and then allow to simmer until
the gravy is thick. Pour over the bread slices
and season with salt, pepper and nutmeg to
taste. Mash and mix well.
Mince together the stewing veal and the liver
and mix these with the bread mixture. Add
the eggs and mushrooms and mix well.
Make a deep cut lengthwise in the breast
and stuff with the above mixture. Sew closed
with kitchen thread and then tie with string
in 4 - 5 places. Heat the olive oil in a large
skillet and saute the tied breast until it
is browned all over.
Place the onions, celery and carrots in a
large baking casserole, and place the meat
on top. Cover with greaseproof paper and roast
in a medium oven, turning occasionally and
basting with white wine until the meat is
tender. Remove the paper and roast another
15 minutes until the meat is brown. Remove
the meat and allow to cool (about 15 minutes)
before slicing. Set aside to keep warm.
Transfer the remaining gravy to a saucepan,
add the rest of the wine and let simmer until
the wine evaporates. Add 1 cup of stock, the
bouillon cube and salt and pepper to taste.
Strain the gravy into a gravy dish. Serve
hot. Serves 10 - 12.
8 eggs, separated
1 cup extra-fine sugar
1/2 cup Marsala or Madeira wine
Mix together the egg yolks and sugar and beat until very light. Place
this mixture in the top of a double boiler over but not in boiling water.
Take care that the bottom of the pot with the ingredients does not come
in contact with the water. With a wire whisk beat until the custard
is foamy and then add, gradually, while continuing to beat, the wine.
Continue to beat until the custard has doubled in volume and begins
to thicken. Remove from the heat.
Beat the egg whites until stiff and fold these into the custard. Serve
in sherbet or wine glasses while still warm.
(Serves 4 - 6)