Veal Saltimbocca (Roman Sautéed Veal Cutlets With Prosciutto and Sage)

I found this recipe on the site, Serious Eats. It took less than 30 minutes to get this on the table. It looks fancy, but it was not a complicated recipe at all. 

Ingredients

4 veal cutlets (about 1/2 pound)
Kosher salt and freshly ground black pepper
1/2 bunch fresh sage, divided
4 large, thin slices of prosciutto
Cornstarch, for dredging (about 1/4 cup)
2 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1/3 cup dry white wine
Fresh juice from 1/2 lemon, to taste
1/2 tsp soy sauce

Method-

Arrange cutlets on a work surface, cover with a sheet or two of plastic wrap, and pound each with a meat pounder or the bottom of a small heavy saucepan or skillet until no more than 1/4-inch thick throughout. 

Season lightly on one side only with salt and pepper.

Flip veal cutlets so that the salted side is down. 

Pick 4 of the largest sage leaves from your bunch and lay one in the center of each cutlet; if the sage leaves are small, use two per cutlet.

Lay a slice of prosciutto on top of each cutlet, sandwiching the sage leaves flat between them. 

Using two wooden toothpicks per cutlet, fasten the prosciutto to the cutlets (the easiest way is to push the toothpicks through the prosciutto and just into the veal, then back through the prosciutto again).

Pour about 1/2 cup of cornstarch into a wide, shallow bowl. 

Dredge the underside of each prosciutto-topped cutlet in the cornstarch, shaking off the excess.

In a large skillet or sauté pan, heat 2 tablespoons olive oil over high heat until shimmering. 

Add the cutlets, prosciutto-side up, and cook, swirling the pan occasionally, until the cutlets are lightly browned on the bottom and the last traces of pink are visible on top at the edges. 

Using a thin metal spatula, flip all of the cutlets prosciutto-side down, then flip them back immediately. 

Transfer to a clean platter.

Lower the heat to medium-low and add butter and a few sprigs of sage to the skillet and cook until the butter is melted. 

Add white wine. 

Bring to a simmer over medium heat, stirring and scraping up any browned bits, then continue to cook, stirring and swirling constantly, until sauce is emulsified and slightly thickened (exact time can vary significantly depending on your skillet size and burner power; increase the heat at any time if it seems to be taking too long, or lower the heat if it's reducing too quickly).

Season with salt and pepper, then stir in 1 teaspoon of lemon juice. 

Taste and add another teaspoon (or more) of lemon juice, if desired. 

Stir in soy sauce. 

If the sauce breaks at any point, whisk in a tablespoon or two of water to bring it back together. 

Discard sage sprigs. 

Pour the sauce all over the veal cutlets and serve right away.

Chicken Francais My Way

Simple and Fast. I made Chicken Francais, but did not follow a recipe. My version always receives rave reviews.  Chicken Francais is usually dredged in flour and then egg. I leave out the egg. I just dredged the chicken in flour, seasoned it with salt and pepper, and put it in a hot saute pan that had butter and olive oil heated. About 3 to 4 minutes per side, and then put the chicken on a plate and cover it with foil. To the pan, I added white wine. That cooked down, and I added lemon juice, a knob of butter, and parsley. The chicken went back into the pan for about 3 to 4 minutes. That was it. Fast, simple, and delicious.

Air Fryer Pork Chops

Craving a solid dinner but have zero energy? I'm right there with you. These air fryer pork chops are my favorite weeknight hack. With just a few pantry staples for the marinade and about 14 minutes of air frying, you get perfectly juicy chops with almost no cleanup.

Pork Chop Marinade-

2 tbsp olive oil
1 tsp Dijon mustard
1 tsp brown sugar
1 tbsp soy sauce
salt and pepper

2 center-cut pork chops, bone-in.

Method-

In a ziplock bag, mix the marinade ingredients. 

Add the pork chops and toss them with the marinade.

Set Air Fryer to 400˚. 

Preheat for 10 minutes.

Put in your air fryer liner and pork chops.

Flip after 6 to 7 minutes, depending on the size.

Air fry until the internal temp is 145˚.

Wiener Schnitzel

Perfectly cooked veal tonight! The recipe is from The Spruce Eats site.

Ingredients-

4 (5-ounce) veal cutlets (or chicken or pork cutlets)

1/4 cup all-purpose (or brown rice flour)

1/2 teaspoon kosher salt

2 large eggs, well beaten

1/2 cup breadcrumbs

Oil or lard, for frying

4 slices lemon, garnish

Method-

Gather the ingredients.

Place 4 (5-ounce) veal cutlets between sheets of plastic wrap, and use a heavy, flat-surfaced pan, rolling pin, or meat mallet to pound the meat evenly to a 1/4-inch thickness.

To bread the schnitzels, set up 3 shallow dishes: 

Mix 1/4 cup all-purpose flour and 1/2 teaspoon kosher salt in the first dish, 2 large beaten eggs in the second dish, and 1/2 cup breadcrumbs in the third dish.

In a large skillet, heat at least 1/4-inch of oil to 350 F. 

This takes about 8 minutes, and the oil will just start to shimmer and smoke a bit.

Working one at a time, dredge the cutlets first in flour until the surface is completely dry.

Dip in egg to coat, allow the excess to drip off for a few seconds.

Then roll quickly in the breadcrumbs until coated. 

Do not press the breadcrumbs into the meat, as this will moisten them and not make for a crispy coating. 

The crust should not adhere completely but form a loose shell around the schnitzel.

Immediately place the meat in the pan with the hot oil. 

Do not crowd the pan. 

Cook the schnitzel in batches, if necessary. 

Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. 

Make sure the breaded meat “swims” in fat. 

Contrary to instinct, the breading will take on less oil than if the meat is sticking to the pan. 

Also, the breadcrumb topping has a chance to puff up a little, and your cleanup is easier. 

You may want to swish them around a little with your fork to make sure they are not sticking to the pan.

Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an internal temperature of 145˚F. 

Remove from the pan and allow the oil to drain off. 

Serve traditionally with lemon slices.

Chicken Tortellini Soup

A Quick Tip for Your Leftover Roast Chicken

If you have leftover chicken and a few freezer staples, you have a meal.

Using the remains of a Marcella Hazan roast chicken, I whipped up a quick Chicken Tortellini Soup. I sautéed the "holy trinity" (onion, carrots, and celery), added my frozen stock, and brightened it up with some spinach. By boiling the tortellini separately before adding them to the pot, the pasta stayed perfectly al dente. It’s a great way to make leftovers feel brand new!

The Ultimate Toasted Corned Beef Sandwich

Let’s be honest: St. Patrick’s Day feels like it should be all about the traditional Corned Beef and Cabbage. But here’s my confession—I’ve never quite mastered it. I’ve tried the slow cooker method in the past, and I’ll be the first to admit I wasn't a huge fan of the results.

So this year, we decided to try something a little different. Instead of the big pot of boiled dinner, we went for a Toasted Corned Beef & Swiss Sandwich. By using high-quality ingredients from the deli, you get all those classic Irish flavors in a crispy, melty, much more manageable package!

Ingredients-

• The Bread: Use something sturdy that can handle the heat. A thick-cut Sourdough, Rye, or even a Sourdough-Rye swirl works beautifully.

• The Spread: A 1:1 mix of creamy mayo and sharp Dijon (or whole-grain) mustard.

• The Filling: Thinly sliced corned beef and Swiss cheese from the deli.

• The Crunch: Your favorite deli coleslaw.

• The Finish: A drizzle of olive oil for that perfect golden toast.

Method-
Prep the Sauce: 
In a small bowl, whisk together the mayo and mustard. Set aside.

Assemble:
Spread a generous layer of the mayo-mustard mixture on both slices of bread. 

Lay a slice of Swiss cheese on each piece to act as a "glue." 

Pile on the corned beef and close the sandwich.

The Toast: 

Drizzle both sides of the bread with olive oil.

You can use a panini press, or grill it in a pan until the bread is golden-brown and the cheese is perfectly bubbly.

The Final Touch:
Carefully open the warm sandwich, stuff it with cold, crunchy coleslaw, and serve immediately.

Marcella Hazan’s Roast Chicken With Lemons

Does your library offer Kanopy? It is a video streaming service that you can access with just a library card.

Every week, I get a newsletter that shows new or featured films.  Last week I watched the film Marcella. After watching, I had to try Marcella Hazan’s Roast Chicken With Lemons.

I followed the recipe as it appeared in the New York Times.

My edits are as follows:

• I did not rinse the chicken. Your kitchen, your call.
• Use very small lemons. It's not easy putting 2 lemons in the chicken cavity.
• I did not truss up the opening after putting in the 2 lemons.
• My roast did not ballon up as mentioned in the recipe.

Even with my edits this was the best Roasted Chicken I have ever made. Moist and the flavor was perfect. Any recipe that only has 4 ingredients and tastes like this is going to be on repeat here.

Marcella Hazan’s Roast Chicken With Lemons
Ingredients-
3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2rather small lemons

Method-
Preheat oven to 350 degrees.

Wash the chicken thoroughly in cold water, both inside and out. 

1. Remove all the bits of fat hanging loose. 
   Let the bird sit on a slightly tilted plate for about 10 minutes to allow all the water to drain out. Pat it thoroughly dry all over with a cloth or paper towels.
   
   Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.
   
   Wash the lemons in cold water and dry them with a towel.
   
   Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand.
   
   Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.
   
   Place both lemons in the bird's cavity.
   
   Close up the opening with toothpicks or with a trussing needle and string.
   
   Close it well, but don't make an absolutely airtight job of it because the chicken may burst.
   
   Run a kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight.
   
   If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.
   
   Put the chicken into a roasting pan, breast facing down.
   
   Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan.
   
   Place it in the upper third of the preheated oven.
   
   After 30 minutes, turn the chicken over to have the breast face up.
   
   When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.
   
   Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.
   
   Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened.
   
   The juices that run out are perfectly delicious. Be sure to spoon thej juices over the chicken slices.
   
   The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

Pasta with Leeks and Ham

Do you remember recipe boxes? I have one from when we were first married. Magazine and newspaper clippings. Lots of handwritten recipes copied from cookbooks taken from the library. Am I dating myself?

Well, this recipe is from that box. I do not know where the recipe is from.

It received rave reviews from the other side of the table.

Ingredients-
3 oz Ham sliced in strips, or squares
1 leek
2 tbsp olive oil
1/2 cup heavy cream
1/4 chicken broth
1/2 cup parmigiano
1/2 cup peas, if frozen, thawed (these were omitted tonight)

Method-
Wash the leeks using only the white parts.
Slice leeks very thin. Add to the skillet with oil.
Cook until soft.
Add 1 tbsp butter, then peas, ham, heavy cream, chicken broth, and cheese.
Reduce to a sauce consistency

Add cooked pasta to the sauce with 1/2 cup of pasta water. Let this simmer for a few minutes.

What You Can Do After A 12 Hour Night Sleep

I was in bed at 8:30 Friday night and up at 8:30 Saturday morning.

Let's just say I was well rested.

Quinoa, Leftover Rice, and Sausage Stuffed Peppers

Roasted Sausage and Peppers with Onions

Chicken Stock

Marinara Sauce

Meatballs for Sauce

Sauce with Meatballs

Meatballs for Soup

And meanwhile in the rest of the house...

Shepherd's Pie with Leftover Rack of Lamb

We had leftover lamb from Christmas. Of course, I googled recipes for leftover rack of lamb. What else would I do? A recipe popped up from Mrs. Jones's Kitchen. It was a perfect dinner. I love it when we have all the ingredients in the house. 

Ingredients-
500g (18 oz) leftover roast lamb, finely chopped

1 tablespoon olive oil

1 large onion, finely diced

1 celery stick, finely diced

2 carrots, finely diced

2 cloves garlic crushed

1 tablespoon fresh rosemary, finely chopped

1 tablespoon tomato purée

500ml (2 c) chicken stock

dash Worcestershire sauce 

salt

black pepper

Mashed Potatoes:

800g (1.75 lb) russet potatoes, peeled and chopped into cubes

1 tablespoon butter

60ml (1/4 c) milk

pinch salt

Method-

Preheat the oven to 400˚F 

In a medium saucepan over a low heat, add the olive oil and diced onion, carrots and celery, and cook until soft – this takes around 10 minutes.

Add the crushed garlic and finely chopped rosemary and cook for 1 minute before adding the tomato purée. 

Cook for 1 minute.

Add the chopped cooked lamb, stock, Worcestershire sauce, and season with salt and pepper. 

Turn the heat up and bring to a boil, then turn the heat down slightly and simmer for 15 minutes.

Cook the Potatoes:

Boil the potatoes in salted water for 15-20 minutes, until tender.

Drain well, then add the butter, milk, and salt, and mash with a potato masher until smooth.

Place the lamb into the bottom of a 20 x 27 cm (7.8 x 10.5") or similar-sized, baking dish.

Spoon the mashed potatoes over the surface and smooth them out with the back of a spoon.

With a fork, drag lines across the top of the mashed potatoes – these will become crispy in the oven.

Place in the preheated oven and bake for 20-25 minutes until golden.

Eat straight away.