This is a tasty veal stew that would be a perfect cold weather meal. Serve it with Garlic Mashed Potatoes, Polenta, or rice.
2 1/2 Pounds of Veal, Cut Into 1 Inch Cubes
1/2 Cup Flour
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 Medium Onion, Finely Chopped
2 Carrots, Chopped
1/4 Cup Fresh Chopped Parsley
1/2 Cup Chopped Tomatoes
1 Tablespoon Tomato Paste
1/2 Cup Beef Or Veal Stock
1/2 Cup Good Brandy
Salt & Pepper
Sprinkle the veal cubes with flour. Melt the butter with the oil, in a large casserole. Add the veal cubes, and sauté until lightly browned. Add in the vegetables, and continue cooking until they are lightly browned as well. Stir in the brandy, and cook until it has almost completely evaporated. Add the tomatoes, tomato paste, parsley and broth, and mix well. Season with salt and pepper. Cover casserole dish, and simmer over low heat for 45 minute to an hour. Add additional liquid during the cooking period if it seems to be drying out. Serve hot, over rice, polenta, or with garlic mashed potatoes on the side. A must is REAL garlic bread.
Sunday, February 20, 2005
Penne With Artichokes And Shrimp
This should tickle your fancy - especially if you like shrimp.
This easy pasta dish combines two of my favorite ingredients, artichokes and shrimp. I added some ripe cherry tomatoes, a pinch of red pepper flakes, and some chopped fresh parsley and mint. The only trick to making this dish sensational, is to be careful not to overcook the shrimp. If you were in a rush, you could use canned or frozen artichokes, although you would lose something in the flavor. You could also add other vegetables in as well if you chose to.
1 Pound Penne Pasta
4 Medium Artichokes, Cleaned, Choke Removed, Cut Into Quarters and Dropped In A Lemon Water Bath
1 Lemon
2 Large Cloves Garlic, Minced
1/4 Cup Good Quality Olive Oil
16 (or more) Large Shrimp, Peeled, Deveined and Cut Into 2 Or 3 Pieces
16 to 20 Ripe Cherry Tomatoes, Washed and Cut In Half
2 Tablespoons Finely Chopped Mint
2 Tablespoons Finely Chopped Parsley
Salt & Pepper
Red Pepper Flakes As Desired
Place the artichokes in a pot, and cover with enough of the lemon water to just cover them. Bring this to a boil, and then reduce the heat to a simmer, and cook just until fork tender, about 10 minutes. Drain. Heat half the oil in a saucepan, and add the garlic. Heat for a minute or two until sizzling, but do not burn.
Add the artichokes with half of the fresh, chopped herbs, and saute 3 to 4 minutes. Add the tomatoes, shrimp, salt and pepper to season. Add a small amount of red pepper flakes and cook for 2 to 3 minutes, or just until the tomatos begin to soften, and the shrimp turn pink. Taste and add additional pepper flakes if you would like more heat.
Cook the pasta in boiling salted water until al dente. Drain, and return to the pot, keeping a small cup of the pasta water aside. Add the sauce ingredients, the olive oil, and a few teaspoons of pasta water if needed to moisten to the pot and cook a minute or two until combined. Add the rest of the fresh herbs, and serve, topping each serving with some of the remaining sauce.
A delicious meal.
This easy pasta dish combines two of my favorite ingredients, artichokes and shrimp. I added some ripe cherry tomatoes, a pinch of red pepper flakes, and some chopped fresh parsley and mint. The only trick to making this dish sensational, is to be careful not to overcook the shrimp. If you were in a rush, you could use canned or frozen artichokes, although you would lose something in the flavor. You could also add other vegetables in as well if you chose to.
1 Pound Penne Pasta
4 Medium Artichokes, Cleaned, Choke Removed, Cut Into Quarters and Dropped In A Lemon Water Bath
1 Lemon
2 Large Cloves Garlic, Minced
1/4 Cup Good Quality Olive Oil
16 (or more) Large Shrimp, Peeled, Deveined and Cut Into 2 Or 3 Pieces
16 to 20 Ripe Cherry Tomatoes, Washed and Cut In Half
2 Tablespoons Finely Chopped Mint
2 Tablespoons Finely Chopped Parsley
Salt & Pepper
Red Pepper Flakes As Desired
Place the artichokes in a pot, and cover with enough of the lemon water to just cover them. Bring this to a boil, and then reduce the heat to a simmer, and cook just until fork tender, about 10 minutes. Drain. Heat half the oil in a saucepan, and add the garlic. Heat for a minute or two until sizzling, but do not burn.
Add the artichokes with half of the fresh, chopped herbs, and saute 3 to 4 minutes. Add the tomatoes, shrimp, salt and pepper to season. Add a small amount of red pepper flakes and cook for 2 to 3 minutes, or just until the tomatos begin to soften, and the shrimp turn pink. Taste and add additional pepper flakes if you would like more heat.
Cook the pasta in boiling salted water until al dente. Drain, and return to the pot, keeping a small cup of the pasta water aside. Add the sauce ingredients, the olive oil, and a few teaspoons of pasta water if needed to moisten to the pot and cook a minute or two until combined. Add the rest of the fresh herbs, and serve, topping each serving with some of the remaining sauce.
A delicious meal.
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