Serves 2
Saltimboca comes from the Italian “Jump in the mouth”. Its flavor is unmistakable; it’s a simple classic. When executed properly with quality ingredients, the results are outstanding.
Lay two fresh sage leaves flat on each scaloppini, then lay a slice of prosciutto over the leaves, evenly covering the scaloppini. Using round toothpicks, fasten the prosciutto and the sage to the scaloppini. Sprinkle the non-sage sides with fresh ground pepper. Heat 1 tbl of the butter in a large saute pan to med-high, do not burn. Lay each scaloppini toothpick-side down and let sear for 3 minutes, then turn and cook an additional 2 minutes. Transfer scaloppini to a serving dish, increase heat and add marsala to pan, reduce by ½, remove from heat, swirl in the remaining butter and serve. Mangia! Serving options: This dish goes well with pasta, gnocchi and/or steamed spinach with pine nuts and raisins.
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Serves 4-5
In a large Dutch oven or large pot, melt butter over medium heat. Add the onions; cook onions are until softened, stirring occasionally, about 5 minutes. Add the salt, pepper, and continue to cook, stirring occasionally, until onions are only lightly browned. Do not caramelize. Add wine and raise heat to high. Cook until the liquid has reduced by ¾. Add stock, thyme and bay leaf to onions. Bring to a boil, reduce to a simmer, and cook, uncovered, about 20 minutes. Add sherry. Remove from heat and remove bay and thyme sprigs. Adjust seasoning. Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside. Place crocks on a rimmed baking sheet, and ladle in soup. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 3-4 minutes…do not burn. Carefully remove crocks from oven, place on chargers and serve. Serves 6
For the cous cous: Bring 4 cups water to a boil, Pour over 4 cups couscous, 1 tsp salt, 1 tsp pepper, ½ tsp cinnamon Serves 6 as an appetizer
Begin by either roasting the eggplant in a 400 degree oven for 15-20 minutes, or blistering it directly over an open flame on all sides. In either case, after removing from heat, allow it to cool in the refrigerator for 15-20 minutes, then remove the skin and pulse in a food processor. Heat the canola oil to medium-high heat in a skillet and saute the ginger, green onion and garlic for 5 minutes. Add the remaining ingredients (except the cilantro) and stir in; lower heat to medium and allow to cook another 5-7 minutes. Transfer to a dish, garnish with cilantro and serve with crostini, crackers or fresh vegetables. Can be served hot, warm or room temperature. Serves 4-6
Prepare a vinaigrette by whisking together the sherry vinegar, sugar, blood orange juice, Dijon, salt and pepper. Slowly whisk in the olive oil to emulsify. Toss the fennel and frisee generously in the vinaigrette and plate up with height and volume. Garnish with blood orange sections. Serves 4
Preheat oven to 225 degrees. Cut the belly into 4 equal squares. Grind the fennel and coriander in a spice grinder or use a mortar and pestle. Combine with the salt and pepper and rub onto the pork belly on all sides. Heat the olive oil in a large saucepot or roasting pan to med-high heat. Sear the belly pieces on all sides. Remove from the pot, add the onions and saute for 2 minutes. Add the water, wine and bay, place the belly back in the pot with it. (If skin on, skin side should be up and not submerged in liquid). Place in oven uncovered and allow to simmer for 1.5-2 hrs or until tender. Remove from oven; create a sauce by skimming the fat from the cooking liquid. Strain the liquid into a saucepan, add the mustard and reduce by ¼. For the lentils:
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