VEAL CUTLETS STEWED (Scaloppine alla Genovese)

VEAL CUTLETS STEWED

(Scaloppine alla Genovese)

Cut some lean veal meat into slices and, supposing it be a pound or a little more, without

 bones, chop one fourth of a middle-sized onion and put it in a saucepan with oil and a little piece of butter. Put over the cutlets, one layer over the other, season with salt and butter and put on the fire. When the meat which is below is browned put in a teaspoonful of flour and after a while a hash of parsley with half a clove of garlic. Then detach the cutlets the one from the other, mix them, let them drink in the sauce, then pour hot water and a little tomato sauce. Make it boil slowly and not much to complete the cooking and serve with abundant sauce and with little diamonds of toast.

SHOULDER OF LAMB (Spalla d'agnello)

SHOULDER OF LAMB

(Spalla d'agnello)

Cut the meat of a shoulder of lamb in small pieces, or squares. Chop two small onions, brown them with a piece of butter and when they are browned put the meat and season with salt and pepper. Wait until the meat begins to brown

 and then add another piece of butter dipped in flour. Mix the whole and complete the cooking with soup stock or water with bouillon cubes poured in little by little.

vitello tonnato

VEAL WITH TUNNY

Take two pounds of meat without bones, remove the fat and tendons, then lard it with two anchovies. These must be washed and boned and cut lengthwise, after opening them, making
 in all eight pieces. Tie the piece of meat not very tight and boil it for an hour and a half in enough water to cover it completely. Previously put into the water one quarter of an onion larded with clover, one leaf of laurel, celery, carrot and parsley. Salt the water generously and don't put the veal in until it is boiling. When the veal is cooked, untie, dry it and keep it for two or three days in the following sauce in quantity sufficient to cover it.

Grind ¼ pound tunny fish preserved in olive oil and two anchovies, crush them well with the blade of a knife and rub through a sieve adding good olive oil in abundance little by little, and squeeze in one whole lemon, so that the sauce should remain liquid. Finally mix in some capers soaked in vinegar.

Serve the veal cold, in thin slices, with the sauce.

The stock of the veal can be rubbed through a sieve and used for risotto.

TENDERLOIN WITH MARSALA

TENDERLOIN WITH MARSALA

(Filetto al marsala)

Exibelle is a fantastic cock sucking friend of mine. I like her because she's fulla fun and fulla sex, enjoy.

Roll a piece of the tenderloin, tie it and, if it is about two pounds, put it on the fire with a middle-sized onion cut in thin slices, some thin slices of ham and a piece of butter, seasoning but moderately with salt and pepper. When it is browned from all sides and the onion is consumed, sprinkle a pinch of flour, let this take color and then pour some soup stock or water. Make it simmer on a low fire, then rub the gravy through a sieve, skim off the fat and with this and half a small tumbler of Marsala or Sherry wine put it back on the fire to simmer again. Serve with the gravy neither too liquid nor too thick.

The filet can also be larded with bacon and cooked in butter and Marsala only.

STEWED CUTLETS (Scaloppine alla Livornese)

STEWED CUTLETS

(Scaloppine alla Livornese)

Take some slices of tender beef, beat them well and put them in a saucepan with a piece of butter. When this is all melted, put one or two tablespoonfuls of broth to complete the cooking, season with salt and pepper, add a pinch of flour
 and before taking them from the fire put in a pinch of chopped parsley.

(Pollo al marsala)

CHICKEN WITH SHERRY

(Pollo al marsala)

Cut the chicken in big pieces and put it in the saucepan with one medium sized onion chopped fine and a piece of butter. Season with salt and pepper and, when it is well browned, add some broth and complete the cooking. Remove the excessive fat from the sauce by sifting through a sieve or otherwise, and put the chicken back on the fire with a glass of Sherry or Marsala wine, removing it from the fire as soon as the sauce begins to boil.

polenta pie

POLENTA PIE

(Polenta Pasticciata)

Make a very stiff mush of cornmeal cooked in milk. Salt it well and spread out on the bread board in a sheet about one inch thick. When cold, cut in little diamonds or squares and place these in a buttered baking dish. Prepare the Bolognese sauce according to the following recipe
: Chop ¼ lb. round steak, a slice of pork or bacon, one small carrot ¼ onion, one large piece celery. Put the meat and vegetables over the fire with a piece of butter
. When the meat has browned add half a tablespoon of flour and wet the mixture with hot water or broth, allowing it to simmer from half an hour to an hour. It is done when it is the consistency of a thick gravy.

Make a smooth white sauce with milk cornstarch and butter. Over a layer of the polenta, cut as above and placed in the baking dish

 sprin
kle some grated cheese and a few tablespoons each of the white sauce and the meat sauce. Repeat until the dish is full. Bake until the top is nicely browned. This dish seems very elaborate, but it is very delicious and a meal in itself.

The Bolognese sauce is also used to season macaroni or spaghetti in lieu of the tomato sauce or the brown stock.

Chops in wine

•1/2 cup red wine
• 1/4 cup olive oil
• 2 tablespoons red-wine vinegar
• 1 tablespoon fresh lemon juice
• 1 lemon, peel only, cut into thin strips
• 3 large cloves garlic, minced
• 2 teaspoons chopped fresh thyme
• 2 teaspoons chopped fresh mint
• 3/4 teaspoon freshly ground black pepper
• 8 lamb rib chops (about 2 pounds) 
• 1 green bell pepper, cut lengthwise into eighths
• 1 red bell pepper, cut lengthwise into eighths
• 3 small onions, peeled and quartered
• 8 cherry tomatoes
• 1 teaspoon salt
• 4 sprigs fresh thyme


Make The Marinade: 
• In a large baking dish, combine the red wine, 3 tablespoons olive oil, vinegar, lemon juice, lemon peel, garlic, 2 teaspoons thyme, mint, and 1/2 teaspoon pepper.
• Reserve 1/4 cup of the marinade and set aside.
• Add the lamb chops to the remaining marinade, turning to coat. Cover and refrigerate for 4 hours, turning the meat after 2 hours to marinate evenly.

Grill The Chops: 
• Prepare the grill for cooking over high heat.
• Remove the chops from the marinade, pat dry, and set aside.
• Reserve the marinade.
• In a large bowl, combine the bell peppers, onions, tomatoes, remaining 1 tablespoon olive oil, reserved marinade, salt, remaining 1/4 teaspoon pepper, and thyme sprigs and toss to coat. Grill vegetables until just softened—5 to 6 minutes per side. Transfer to a platter and keep warm.
• Grill the chops—about 4 minutes per side for medium-rare.
• Divide equally among 4 plates and serve immediately with grilled vegetables

Pollo fritto)

FRIED CHICKEN

(Pollo fritto))

Wash a spring chicken and keep in boiling water for one minute. Cut into pieces at the joints, roll them in flour, season with salt and pepper and dip in two whole beaten eggs. After leaving the pieces of chicken for half an hour, roll them in bread crumbs, repeating the operation twice if necessary. Put into a saucepan with boiling oil or fat, seeing that the pieces of chicken are well browned on both sides. Keep the fire low. Serve hot with lemon.

lamb chops

Ingredients

• 3/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste
• 4 lamb chops (3/4 inch thick)
• 1 tablespoon olive oil
• 1/4 cup minced shallots
• 1/3 cup aged balsamic vinegar
• 3/4 cup chicken broth
• 1 tablespoon butter

Directions

1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
2. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
3. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve

CURLED OMELET

CURLED OMELET

(Frittata in riccioli)

Boil a bunch of spinach and rub it through a sieve. Beat two eggs, season with salt and pepper and mix with them enough spinach to make the eggs appear green. Put the frying pan on the fire with only enough oil to grease it and when very hot put in a portion of the eggs, moving the frying pan so as to make a very thin omelet. When well cooked, remove it from the frying pan and repeat the operation once or twice in order to have two or three very thin omelets. Put these one over the other and cut them in small strips that are to be browned in butter
 adding a little grated cheese. These strips of omelet, resembling noodles, form a tasty and attractive dressing for a fricandeau (veal stew) or a similar dish.

CHICKEN ALLA CACCIATORA

(Pollo alla cacciatora)

Chop one large onion and keep it for more than half an hour in cold water, then dry it and brown it aside. Cut up a chicken, sprinkle the pieces with flour, salt and pepper and sauté, in the fat which remains in the frying pan. When the chicken is brown add one pint fresh or canned tomatoes and half a dozen sweet green peppers and put back the onion. When the gravy is thick enough add hot water to prevent the burning of the vegetables. Cover the pan tightly and simmer until the chicken is very tender. This is an excellent way to cook tough chickens. Fowls which have been boiled may be cooked in this way, but of course young and tender chickens will have the finer flavo

St Malo omelette alle oops!!!!!!

3 apples (Macintosh if possible)

• 2 tablespoons of butter
• 4 tablespoons of sugar
• 4 eggs
• 4 tablespoons of whipping cream
• Optional: 2 pinches of cinnamon OR 1 tablespoon of Calvados (apple alcohol)
Directions:
Peel three apples and dice them into 1/4 inch cubes. Put the diced apples in a frying pan with 2 tablespoons of butter and sprinkle 2 tablespoons of sugar on top. Cook with high heat until they begin to soften and brown (about 5-7 minutes). Stir them slowly every minute during cooking. Prepare a mixture with 4 eggs, 

2 tablespoons of sugar and 4 tablespoons of whipping cream. Add either 2 pinches of cinnamon or 1 tablespoon of Calvados (or nothing if you prefer but it is not as good!). When apples start to brown, pour the egg mixture on top of the apples (in the frying pan) and cook it like an omelette. When ready, flip into a plate and serve immediately. 

Coscia di Manzo al Forno (Rump Steak)

 Coscia di Manzo al Forno (Rump Steak)

Ingredients: Rump steak, ham, salt, pepper, spice, fat bacon, onion, stock, white wine.

Lard a bit of good rump steak with bits of lean ham, and season it with salt, pepper, and a little spice, slightly brown it in butter for a few minutes, then cover it with three or four slices of fat bacon and put it into a stewpan with an onion chopped up, a cup of good stock, and half a glass of white wine; cook with the cover on the stewpan for about an hour. You may add a clove of garlic for ten minutes.

black soul food

INGREDIENTS:

 
   2      quarts beef stock or canned beef broth
   1      cup smoked ham, chopped
   2     bay leaves
   2      tablespoons crushed red pepper -- flaked
   1      tablespoon salt
   3      tablespoons   vegetable oil
   3      cups okra,  frozen  or fresh
   2      large   onion,  chopped
   1     green bell pepper -- cored, seeded,and   minced
   2      stalks celery  chopped
   2      cloves        garlic,  minced
   1      16 - oz can   whole tomatoes
1/4  cup catsup
   1      tablespoon hot pepper sauce
   1      tablespoon worcestershire sauce
     1/2  teaspoon dried thyme
   1      pound shrimp
   1      pound crab meat or 6 hard-shell crabs cooked and cleaned
   1      bunch scallions,  chopped
  12                 oysters, shucked with liquid
   1      cup           cooked rice,  plus more for serving
   1      tablespoon gumbo filŽ

 1.  Combine the stock, ham, bay leaves, red pepper, and 2
 teaspoons of the  salt in a large kettle.  Heat to boiling over
 high heat.  Reduce the heat to a simmer, cover, and cook 
 1 hour.

 2.  Meanwhile, make the roux: Heat the bacon drippings
  in a skillet over a  medium heat.  Stir in the flour until
 absorbed.Cook over very low heat,  stirring constantly, until
 flour is dark brown  and the roux smells nutty,  about 25
 minutes.  Be careful not to burn the flour or the roux is
 ruined.

 3.  In a separate large skillet, heat the oil over medium 
 heat.  Add the okra, onions, green peppers, celery, and
 garlic.   SautŽ until almost  tender, about 10 minutes.  Add
 the tomatoes and cook 5 minutes longer.

 4.  Add the sautŽed vegetables and the roux to the hot beef
 stock along  with remaining 1 teaspoon of salt, the catsup, 
 hot pepper sauce,   Worcestershire sauce, and thyme.
 Reduce the heat to very low and simmer, covered, 1 hour.

 
 5.  Stir in shrimp, crabmeat, and scallions into the gumbo.
 Cook 10 minutes.  Add the oysters, rice, and gumbo filŽ 
 and cook 10 minutes.  Check the seasoning and serve 
 over rice.

Florence Chicken

Pollo alla Fiorentina (Chicken)

Ingredients:Whole Chicken butter, vegetables, rice or macaroni, peppercorns, stock, ham, tomatoes, bay leaves, onions, cloves, Liebig or oxo cube.

Roll up a fowl in buttered paper and put it in the oven in a fireproof dish with all kinds of vegetables and a few peppercorns. Leave it there for about two hours, then put the fowl and vegetables into two quarts of good stock and let it simmer for one hour; serve on well-boiled rice or macaroni and pour the following sauce over it. Sauce: Two pounds tomatoes, one big cup of good stock, a quarter pound of chopped ham, three bay leaves, one onion stuck with cloves, one teaspoonful of Liebig. Simmer an hour and a half.

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2 .

eggplants, peeled and cut into chunks

1 big onion, chopped

½ lb (200 gr) ground beef

½ lb mushrooms, cut in quarters

2 tomatoes, diced

1 cup oil for frying the eggplant

1 green pepper, chopped

1 tsp salt

½ tsp black pepper

2 cloves of garlic, sliced thin (optional)

½ cup hot or warm water

Peel the whole eggplant and chop in chunks. Then, place them in a bowl and cover the eggplants with water. Let them stand for 30 minutes in water. Then, drain and wipe the eggplants with a paper towel. In a large skillet place the oil and lightly fry the eggplants until they change in color. Do not over fry. Place the fried eggplant pieces in a Pyrex dish and sprinkle salt on them.

Place the ground beef and 1 tbsp oil and cook until the meat changes in color. You can use the same skillet or a smaller one. Then, add chopped onions and sauté for 2 minutes. Add chopped peppers, garlic (optional) and mushrooms. Cook for 2-3 minutes. Stir in tomatoes and salt to taste. Sauté for 5 minutes. Finally add black pepper and give a stir. Spread this mixture evenly on the fried eggplants and add the hot water.

Preheat the oven to 375 F (190 C) and cook for about 20-25 minutes.

You can serve this dish with pilaf and yogurt.

ENJOY

joint man!!!!!!

Ingredients
- 10 boneless skinless chicken breast (about 2 1/2 lbs.)
- 1/2 chopped fresh basil
- 3/4 cup low fat yogurt
- 1 cup bread crumbs
- 2 tablespoons grated Parmesan cheese
- 2 teaspoons cornstarch


Photo: Camemberu

Preparation

1. Prepare chicken in single layer in baking dish.
2. Add yogurt, basil and cornstarch in a mixing bowl. Blend them well and spread over chicken.
3. Mix bread crumbs with Parmesan and sprinkle over chicken.
   (If making before, cover and freeze about 6 hours.)
4. Bake chicken in the oven with 375-degrees heat for 30 minutes or until chicken is ripe.

The strong clove scent of sweet basil is derived from eugenol, the same chemical as actual cloves. The citrus scent of lemon basil and lime basil is because they have a higher portion of citral which causes this effect in several plants, including lemon mint, and limonene, which gives actual lemon peel its scent. African blue basil has a strong camphor smell because it has camphor and camphene in higher proportions.

Licorice Basil contains anethole, the same chemical that makes anise smell like licorice, and in fact is sometimes called Anise Basil. Basil and oregano contain large amounts of (E)-beta-caryophyllene (BCP), which might have a use in treating inflammatory bowel diseases and arthritis. BCP is the only product identified in nature that activates CB2 selectively; it interacts with one of two cannabinoid receptors (CB2), blocking chemical signals that lead to inflammation, without triggering cannabis's mood-altering effects.

roast pork and onion

• 2.25kg/5lb loin of pork, bottom bone removed, top bone left in
• 1 small, onion peeled
• 1 tbsp plain flour
• 275ml/10fl oz dry cider
• 275ml/10fl oz vegetable stock (or potato water)
• sea salt and freshly milled black pepper

Preparation method

1. Pre-heat the oven to 240C/475F/Gas 9.
2. While the oven is preheating, score the skin of the pork. It will be scored already, but it's always best to add a few more lines. To do this you can use the point of a very sharp paring knife, or Stanley knife, or you can now even buy a special scalpel from a good quality kitchen shop! What you need to do is score the skin all over into thin strips, bringing the blade of the knife about halfway through the fat beneath the skin.
   Technique: Scoring skin
   Watch technique0:26 mins
3. Now place the pork in a tin, skin-side up, halve the onion and wedge the two pieces in slightly underneath the meat. Now take about 1 tbsp of crushed salt crystals and sprinkle it evenly over the skin, pressing it in as much as you can.
4. Place the pork on a high shelf in the oven and roast it for 25 minutes. Turn the heat down to 190C/375F/Gas 5, and calculate the total cooking time allowing 35 minutes to the pound. In this case it would be a further 2½ hours.
5. There's no need to baste pork as there is enough fat to keep the meat moist. The way to tell if the meat is cooked is to insert a skewer in the thickest part and the juices that run out should be absolutely clear without any trace of pinkness.
6. When the pork is cooked remove it from the oven and give it at least 30 minutes resting time before carving. While that is happening, tilt the tin and spoon all the fat off, leaving only the juces. The onion will probably be black and charred, which gives the gravy a lovely rich colour. Leave the onion in, then place the roasting tin over direct heat, turned to low, sprinkle in the flour and quickly work it into the juices with a wooden spoon.
7. Now turn the heat up to medium and gradually add the cider and the stock, this time using a balloon whisk until it comes up to simmering point and you have a smooth rich gravy. Taste and season with salt and pepper, then discard the onion and pour the gravy into a warmed serving jug. Serve the pork carved in slices, giving everyone some crackling.

turk 1

5 eggs

2 Tbsp yogurt

1 Tbsp salt to taste

4 Tbsp water

Flour

For boiling:

1 Tbsp salt to taste

¼ cup olive oil

1 pot cold water

1 pot boiling water

For filling and top:

½ lb ricotta/ feta cheese

1 egg

150 gr butter, melted

1 Tbsp yogurt

1 Tbsp olive oil

Mix all the dough ingredients, adding flour slowly. Knead until the dough becomes as soft as your ear lobes. Leave the dough for a rest for about 30 minutes. Then knead again and divide into 10 equal pieces. With the help of a rolling pin flatten each piece as thin as you can go.

Fill up the 2/3 of a big pot and add 1 Tbsp salt and ¼ cup olive oil. Bring to a boil. Meanwhile prepare a big pot of cold water. Place each piece of flattened dough into boiling water and boil for 10-15 seconds. Immediately place the boiled flattened dough inside the cold water pot. Rinse and squeeze gently in your hands. If the cold water gets warm change it with cold water regularly.

Grease a big Pyrex dish and place the cold flattened dough and spread it evenly over the Pyrex. Brush all over it with melted butter and place the other piece on top and do the same procedure for 4 pieces. After brushing the fourth piece, spread half of the cheese evenly and continue doing the previous procedure until the seventh piece. Brush the seventh piece with butter and spread the remaining cheese all over. Place the remaining 3 dough pieces and brush them with butter as well.

Mix the egg, yogurt and olive oil. Spread this mixture all over the top of the water borek. Preheat the oven to 400 F (200 C) and bake for until the top gets light brown (for about 30-40 minutes). When it’s baked take it out and let it cool for a few hours.

Serve it either warm or cool.

ENJOY