Veal in Creamy Lemon Sauce

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Epicurious to the rescue! I found this amazing dish on my fav cooking site. I served it wish asparagus and some fresh bread. The sauce is super easy and could easily be whipped up on a weeknight.

Ingredients:
For sauce
3/4 c chicken stock
1/3 c dry white wine
1 TBSP all-purpose flour
1/2 TBSP unsalted butter
1 TBSP fresh lemon juice + zest
2 TBSP chopped fresh flat-leaf parsley

For veal
1 lb veal cutlets (also called scallopini; 1/4 inch thick)
3/4 teaspoon salt
1/2 teaspoon black pepper
1 lemon, thinly sliced

Special equipment: a well-seasoned ridged grill pan

Make sauce:
Boil stock and wine in a 2 quart heavy saucepan until reduced by about half, about 3 minutes. Whisk flour into stock. Boil, stirring, 1 minute, then remove from heat and stir in butter, lemon juice, and salt and pepper to taste. Keep sauce warm.

Heat a nonstick skillet over medium high hear. sprinkle veal with salt and pepper. Cook veal in batches, without crowding, until browned, about 30 seconds on each side, transferring with tongs to a platter.

Stir parsley into warm sauce and pour over veal.

Serves 4.
7 WW PP per serving.

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Rickshaw

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This is a wonderful citrusy cocktail with a little bit of bite – I love the ginger liquor!

1 oz Applejack
1 oz Domaine de Canton Ginger Liqueur
1/2 oz Orange Juice
1/2 oz Lemon Juice

Shake with ice and strain into a sugar-rimmed cocktail glass. Garnish with a large pickled ginger slice (bottom of glass).

Asparagus Gratin

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Ok, so asparagus is only in season for a short period of time, and I try to work it into as many meals as I can. Last night in added a little cheese, some panko and some fresh herbs to come up with this yummy baked dish.

Ingredients:
1 lb asparagus
2 tsp olive oil
2 oz asiago
4 TBSP panko
1 TBSP parsley, minced
Zest of one lemon
2 TBSP lemon juice
Pinch of cayenne pepper

Preheat oven to 450.

Toss asparagus with olive and place in a single layer in a baking dish.

Combine cheese, panko, parsley, zest, cayenne and salt. Sprinkle over asparagus. Bake uncovered 10 – 15 minutes. Drizzle with lemon juice.

Serves 4.
3 WW PP per serving.

Orange Chocolate Cookies

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I swear every single time I go to quit a magazine, they have some amazing recipe that unjust have to make, which turn out so great I have to re-up my subscription! For these I swapped out the butter for applesauce to make them healthier. I also baked them in the bunny whoopie pie pan I bought last year. Sunset recommended a muffin pan. I added more zest and put little dots in for bunny eyes. Next time I’m doubling the recipe!

Ingredients:
1/2 c almond meal
1/2 c powdered sugar
1/4 c cocoa powder
Zest of one orange
1/4 c apple sauce
2 egg white divided
1/2 TBSP sugar
1 TBSP butter
1 oz semisweet chocolate

Preheat oven to 350.

Grease pan – muffin, whoopie pie, etc.

Stir together almond meal, powdered sugar, cocoa, zest, and apple sauce.

Beat egg whites until medium peaks are formed. Fold in the cocoa mixture. Spoon into pan or muffin tins.

Bake for 8 – 12 minutes until the tops look dry. Turn out of pan on a wire rack.

Microwave 1 TBSP butter with chocolate until melted, drizzle over cookies.

Makes 16 cookies
1 WW PP per cookie

Gruyere Souffle

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This recipe came from the April issue of Bon Appétit. It is the best soufflé I’ve ever made. I did use a water bath, which is a pan filled with water that will come up 1/2 on the ramekins. The recipe called for nutmeg, but if you read my blog you know
I prefer a little heat. So just swap out the pepper of you prefer things on the mild side with nutmeg.

3 TBSP unsalted butter
4 TBSP finely grated Parmesan, divided
3 TBDP all-purpose flour
1 c cold whole milk
1 c grated Gruyère, divided
1 tsp espelette or smoked paprika or cayenne
Kosher salt, freshly ground pepper
4 large eggs, yolks and whites separated
1/4 teaspoon xanthan gum

Special equipment: Four 8-ounce ramekins

Preheat oven to 400°F. Put your water bath in the oven.

Brush ramekins with butter and sprinkle ramekins with 1 TBSP Parmesan. Chill for 20 minutes or, covered, up to 1 day.

Melt 3 tablespoons butter in a small saucepan over medium heat. Add flour; whisk constantly for 30 seconds. Gradually whisk in milk; increase heat and bring to a boil, whisking constantly. Add remaining 2 TBSP Parmesan and 1/2 cup Gruyère; stir until melted. Add esperlette and season with salt and pepper. Transfer béchamel to a medium bowl and cover with plastic wrap; set aside.

Place egg whites in a large bowl. Stir in a pinch of salt and xanthan gum. Using an electric mixer, beat egg whites until firm but not stiff, 3-4 minutes.

Stir egg yolks into béchamel. Gently stir in 1/4 of beaten egg whites to loosen béchamel base, then gently fold in remaining egg whites just to combine, taking care not to deflate.

Divide mixture among ramekins; sprinkle with 1/2 cup Gruyère. Run your finger around inside lip of ramekins, cleaning edges. Bake until soufflés rise, centers are set, and cheese is golden brown, 18-22 minutes. Serve immediately.

Serves 4.

Asparagus, Pancetta & Parmigiano Pasta

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Sping has sprung, which means lots and lots of asparagus. This dish is a great quick weeknight meal.

Ingredients:
4 ozs pancetta, diced
2 medium onion, thinly sliced
1 1/2 lbs asparagus, trimmed and cut on a long diagonal into 1/2-inch-thick slices
1/2 pound pasta
1/2 c finely grated Parmigiano-Reggiano

Cook pancetta in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until browned and crisp, about 6 minutes. Transfer with a slotted spoon to paper towels to drain.

Add oil and onion to skillet and cook, stirring occasionally, until onion is golden, about 4 minutes.

Add asparagus and sauté, stirring, until crisp-tender, 4 to 5 minutes. Season with salt and pepper.

While onion is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander.

Return pasta to pot along with asparagus mixture, 1/2 cup pasta cooking water, and cheese. Add remaining 1/2 cup cooking water to skillet and deglaze by boiling, stirring and scraping up brown bits, 1 minute. Add to pasta and toss over moderately low heat until combined well, about 30 seconds.

Serve pasta sprinkled with bacon and with additional cheese on the side.

4 servings.
6 WW PP per serving.

Spicy slow cooked pork

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I’ve been on a low and slow kick the last couple of weeks. Must be because of the rainy weather we’ve been having in California. This dish is amazing!!

INGREDIENTS
1 tsp whole coriander seeds
1 tsp whole cumin seeds
1 oz dried New Mexico red chiles
6 oz chipotle chili in adobe
1 TBSP vegetable oil
1 medium yellow onion, small dice
Kosher salt
Freshly ground black pepper
6 medium garlic cloves, finely chopped
1 bay leaf
3 pounds boneless pork shoulder

Toast coriander and cumin seeds in a large frying or cast iron pan over medium heat until fragrant,
about 3 minutes. Remove from the pan and let cool. Using a spice grinder, grind the seeds into a fine powder; set aside.

Rinse the chiles in water and pat them dry with paper towels. Place in a large frying and toast over medium heat until slightly puffed and fragrant, about 2 to 3 minutes. When they’re cool enough to handle, cut the chiles in half lengthwise, then remove and discard the stems and seeds.

Place the chile halves in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to low and simmer until softened, about 5 minutes.

Remove the pan from the heat and let the chiles cool slightly in the cooking liquid, about 30 minutes. Using a slotted spoon, transfer the chiles to a blender. Add 1 cup of the cooking liquid, chili in adobe and blend until smooth; set aside.

Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic, reserved coriander-cumin powder, bay leaf, and reserved chile purée, season with salt, and stir to combine. Cook, stirring occasionally, until the flavors start to meld, about 5 minutes. Remove from the heat and let cool to room temperature. Meanwhile, heat the oven to 350°F and arrange a rack in the lower third.

Rinse the pork and pat it dry. Generously season the roast all over with salt and pepper and place it in a roasting pan or Dutch oven. (The roast can be cut into large pieces if it doesn’t fit easily in the pan.) Pour the cooled chile sauce over the pork and spread it all over to coat the meat. Cover the pan tightly with foil or a lid. Roast until the pork is tender and easily pulls apart with two forks, about 2 1/2 to 3 hours.

Serves 8.

Asparagus & Leek Soup

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This is what happens when I don’t eat all the asparagus I bought at the farmers market – I roast it and make soup. I added a squeeze of lemon at the end which added a nice brightness. Chopped tarragon, parsley and lemon zest would also be a nice addition.

Ingredients:
2 bunches of asparagus
6 leeks (white and light green parts, sliced
1 TBSP olive oil
1 quart chicken stock
Salt and pepper
Lemon

Preheat oven to 350.

Toss asparagus and leeks with olive and salt, roast for 30 – 40 minutes.

In a medium stock pot add asparagus and leeks, pour in stock, blend with an immersion blender until smooth. Heat and serve.

4 servings.
1 WW PP per serving.

Asparagus Goat Cheese Dip

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I found this in the April issue of Bon Appétit and HAD to make it! Of course, I made a couple tweaks to make it a bit lower calorie. It was wonderful!!

Ingredients:
1 c asparagus, cut in 3/4″ pieces
2 TBSP butter
1 c chopped leeks
2 TBSP flour
1 c white cheddar cheese
1 can artichoke hearts, chopped
2 TBSP chopped chives, mint & parley
Zest of 1 lemon
2 oz goat cheese
1 tsp esperlette pepper or cayenne

Preheat oven to 450.

Cook asparagus in a large pot of boiling salted water for about 2 min. Chop when cool.

Melt butter in a small saucepan, add leeks and sauté for 10 minutes. Whisk in flour and gradually whisk in milk. Bring to a simmer whisking constantly. Cook whisking occasionally until thickened, remove from heat. Add cheddar, whisk until smooth. Season with salt and pepper. Add asparagus, artichokes, herbs, zest and goat cheese.

Bake until golden brown, about 20 minutes.

Serves 4.
6 WW PP per serving.

Asparagus Pesto Pasta

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Mondays always seem to be meatless and pasta heavy dinners. Is it the start of the work week? The late calls to APAC or ANZ? The need for comfort food as a reward after making it through Monday? To be honest, probably all of the above.

It’s spring – so I literally buy as much asparagus at the farmers market as we can possibly eat in a week – it’s a short season, what can I say?

Tonight’s meal was inspired by a recipe I found on Epicurious. I lightened up by reducing the oil and it still tasted wonderful!!

1 lb penne pasta
1 lb asparagus
1/4 c pine nuts
4 garlic cloves
1/2 tsp salt
1 oz olive oil
Zest & juice of one lemon
2 ozs Parmigiano-Reggiano

Preparation
In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta.

Snap off woody ends from asparagus, add asparagus to boiling water and cook 4 minutes.

In a food processor pulse pine nuts and garlic, cheese, zest & lemon juice with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped.

Transfer pesto to a large bowl. Cook pasta in boiling water until al dente. Reserve 1/3 cup pasta cooking water and drain pasta in a colander. Add pasta and reserved cooking water to pesto, tossing to coat, and season with salt and pepper.

Preparation
In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil for pasta.

4 servings.
9 WW PP per serving.