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 Matzah 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 Matzah 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)