Old Fashioned Veal Stew

3 lb To 3 1/2 lbs boneless veal -shoulder cubed
1 teaspoon salt
5 tablespoons butter
18 peeled white onions
1 lb fresh mushrooms, quartered
6 2/3 cups chicken stock
2 carrots peeled and cut into -strips
1 teaspoon lemon juice
3 tablespoons flour
1 onion
2 egg yolks
2 celery tops
1 cup heavy cream
1 leek
1 teaspoon thyme
white pepper
1 bay leaf
2 tablespoons finely chopped parsley
4 parsley sprigs

In a heavy casserole, blanch the veal by covering with cold water, bringing it to a boil over high heat and boiling for one minute. Drain, and rinse under cold water.

Return the veal to the casserole (which has been wiped clean) and add 6 cups of the chicken stock, carrots, onion, celery, leek, herbs and salt. The meat should be covered in liquid; if not, add more water. Bring to a boil and simmer over moderate heat partially covered for 1-1 1/2 hrs until the meat is tender.

Meanwhile, combine 2/3 cups of the chicken stock, 2 tablespoons of butter and the white onions in a skillet. Bring to a boil and simmer 15-20 minutes. Remove with a slotted spoon to a bowel.

Stir the mushrooms and lemon juice to the remaining liquid in skillet. Bring to a boil, cover and simmer for 5 minutes. With a slotted spoon, remove the mushrooms to the bowl with the onions. Pour all remaining liquid into the simmering veal.

When the veal is done, remove from casserole. Strain the stock through a fine sieve, return to casserole and boil until reduced to 1/2.

In a small saucepan, melt 3 tablespoons of butter and stir in flour. Cook this “roux” for 2 minutes and remove from heat. Pour the reduced stock in and blend with a whisk. Then return it to the heat, and cook stirring constantly until the sauce comes to a boil and thickens. Simmer for about 10 minutes. Remove from heat.

In a bowl whisk together egg yolks and cream. Whisk in the hot sauce 2 tablespoons at a time until 1/2 cup has been added. Then reverse the process and whisk the egg-cream-sauce mixture into the hot sauce. (This is to prevent curdling). Bring to a boil in the sauce pan, season with salt and white pepper and a few drops of lemon juice.

Place the veal and vegetables in the large casserole and pour the sauce over. Toss and heat gently. Sprinkle with parsley and serve.

Yield: 6 servings

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Pollo en Salsa Verde

Also known as Mexican Chicken in Green Sauce

1/2 cup shelled pumpkin seeds (pepitas)
1 cup chopped cilantro (coriander leaves)
1 cup chopped scallions (spring onions)
1 cup chopped canned or fresh tomatillos
1 jalapeño or other hot green chile, seeded and chopped, or to taste
About 1/2 cup chicken stock or water
3 tablespoons vegetable oil
2-3 lbs chicken parts
Salt and freshly ground pepper to taste

Toast the pumpkin seeds in a dry skillet over moderate heat until lightly browned, 2 to 3 minutes.

Combine in a blender with the cilantro, scallions, tomatillos, jalapeño, and enough chicken stock to make a smooth, thin paste.

Heat the vegetable oil in a large heavy skillet, preferably non-stick, over moderate heat. Season the chicken with salt and pepper and brown on all sides in the hot oil. Add the green sauce and enough additional chicken stock to make a thin, soupy sauce. Bring to a boil, reduce the heat, and simmer uncovered until the chicken is tender, 20 to 30 minutes.

Serves 4 to 6

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Lemonade Muffins

1 1/2 cups flour
1/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1 (6 ounce) can frozen lemonade, thawed
1/4 cup milk
1/3 cup cooking oil
1/2 cup chopped walnuts

Mix dry ingredients in a bowl.

In another bowl, mix only 1/2 cup lemonade, egg, milk, and oil. Add to dry mix, stirring until just moistened. Gently stir in nuts.

Spoon into prepared pans and bake and bake at 375° F. for 15-20 minutes or tests clean.

While hot, brush with remaining lemonade and sprinkle with white sugar.

Yield: 8-9 Large Muffins

Cooking with Walnuts: 51 Recipes using Walnuts

Jalapeno-Sauced Baked Chicken

6 pieces chicken, bone-in, skin on
Kosher salt and coarse-ground black pepper
Ancho chile powder
Olive oil
2 fresh limes
1 jar sliced jalapeño chiles (12 oz.) — drained
Chopped fresh cilantro

Preheat oven to 400 degrees; spray a 13x9x2 baking pan with PAM. Wash chicken under cold running water; pat dry with paper towels.

Season chicken on both sides with salt, pepper and ancho chile powder; place in prepared baking pan. Drizzle olive oil over chicken; squeeze juice from 1 of the limes over; Sprinkle sliced chiles evenly over chicken; top with slices of the second lime.

Bake 45 minutes or until cooked through.

Serve garnished with chopped fresh cilantro, with warm tortillas and rice. Chile-lime sauce from the pan may be served on the side if desired.

Serves: 4

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Hot Black Bean Salsa

2 cans black beans, drained and rinsed
1 onion, chopped,
1 green bell pepper chopped,
1 red bell pepper chopped
1 or 2 jalapeños, cleaned and diced, remove seeds and membranes for less heat
2 tablespoons olive oil
1 tablespoon Tabasco
Salt and pepper to taste

Heat oil; add onions, bell peppers and jalapeños. Cook until limp, add beans, Tabasco Sauce and season with salt and pepper. Heat thoroughly.

Serve warm.

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