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 Post subject: Arrrrrrrrrgh!
PostPosted: 11/24/14 4:51 pm • # 1 
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Joined: 05/05/10
Posts: 14091
I've posted before about how the internet versions of "quick and easy" dinner recipes drive me crazy. From an MSN link for quick and easy recipes. Here are a couple examples:

Lamb Chops in Paper with Fennel

Ingredients
2 1/4 lb fennel
4 tbsp olive oil
2 clove garlic
14 oz tomatoes
3 tbsp pastis
salt and pepper
22 oz lamb loin chops
melted butter, to brush
1 egg

Preparation
Prepare the fennel

1 Trim off and discard the fennel stalks and root, along with any tough outer layers from the bulb. Reserve some green fronds for decoration. Thinly slice each fennel bulb.


2 Heat half the oil in a frying pan, add the fennel and garlic, and sauté for 6–8 minutes, until the fennel begins to soften.


3 Add three-quarters of the tomatoes, the pastis, salt, and pepper to the pan and cook, stirring occasionally, for 20-25 minutes, until the mixture is thick, and most of the moisture has evaporated. Taste for seasoning.

Prepare the lamb

1 Meanwhile, cut the “tail” from each chop and season. Heat the remaining oil in another frying pan, add the chops and tails, and cook over high heat for 1-2 minutes, until well browned. Turn and brown the other side.


2 Fold a large sheet of parchment paper measuring about 12x15in (30x37.5cm) in half, and draw a curve to make a heart shape when unfolded, large enough to leave a 3in (7.5cm) border around a chop.

Make the paper cases

1 Cut out the heart shape with scissors. Repeat to make 4 paper hearts. Open out and brush each one with melted butter, leaving a border of about 1in (2.5cm) unbuttered.


2 Beat the egg with 1/2 tsp salt. Brush the egg glaze on the unbuttered border of each paper heart.

Fill the paper cases and bake

1 Heat the oven to 375°F (190°C). Spoon a bed of the fennel mixture on 1 half of a paper heart. Lamb Chops in Paper with Fennel


2 Set a lamb chop and tail on top of the fennel mixture. Spoon a little of the reserved tomato over, and lay a fennel frond on top. Lamb Chops in Paper with Fennel


3 Fold the paper over the filling and run your fingers along the edge to stick the 2 sides of the heart together. Make small folds to seal the edges of the paper case. Lamb Chops in Paper with Fennel


4 Twist the ends of the paper case to finish. Repeat the process with the remaining ingredients to make 4 paper parcels. Place on a baking sheet and bake for 10–14 minutes, until puffed and brown. Serve at once, allowing each diner to open their own parcel. Lamb Chops in Paper with Fennel


Veal Cheeks Cooked in Red Wine with La Serena Mashed Potatoes

Ingredients
Veal Cheeks
4 cloves garlic, whole and unpeeled
10 veal cheeks, cleaned (ask your butcher)
5 cups Spanish red wine, such as a Rioja
1 Spanish onion, peeled and coarsely chopped
1 leek, peeled of its outer leaves, trimmed and coarsely chopped
1 medium carrot, peeled and coarsely chopped
3 sprigs fresh rosemary
4 sprigs fresh thyme
1 cinnamon stick
3 teaspoons sugar
3 tablespoons Spanish extra-virgin olive oil
Salt to taste
Fresh ground black pepper to taste
All-purpose flour
Veal stock
Fresh Chervil sprigs
Potatoes
1 pound Idaho potatoes, peeled and cut into chunks
½ cup heavy cream
3 ounces La Serena cheese, rind removed and cut into small cubes
¼ cup Spanish extra-virgin olive oil
Salt to taste

Preparation
Veal Cheeks

1 Split open the garlic cloves by placing them on a chopping board and pressing down hard with the base of your hand or the flat side of a paring knife. In a mixing bowl, combine the veal cheeks with the wine, garlic, onion, leeks, carrots, rosemary, thyme and cinnamon stick. Cover with plastic wrap and marinate in the refrigerator overnight.


2 Pre-heat the oven to 300 degrees.


3 Strain the mixture, collecting the wine in a bowl. Set aside the wine and separate the vegetables and herbs from the veal. Pat the veal dry with some paper towel.


4 In a small saucepan over a low heat, combine the sugar and the wine. Cook until the wine reduces by half, about 1 minute. Skim off any foam that appears on the surface. Set aside.


5 Drain the vegetables well and set the herbs and cinnamon aside. Heat 1 tablespoon of the olive oil in a large sauté pan over a medium heat. When the oil is hot, add the vegetables and cook until they are soft and golden, about 5 minutes.


6 Heat the remaining 2 tablespoons of the olive oil in a medium saucepan over medium heat. Season the veal with salt and pepper, and dip both sides of veal cheeks in some flour. Shake off any excess flour and place veal pieces in the pan. Brown the veal on each side for around 1 to 2 minutes. Set on paper towel to drain.


7 Put the sautéed vegetables and reserved herbs and cinnamon stick in a deep roasting pan. Place the veal pieces on top, without overlapping. Pour the reduced wine-sugar mixture on top. Add enough veal stock to cover. Place aluminum foil on top of the pan and press down so it makes contact with the veal cheeks. Place in the oven for 2½ to 3 hours, until the meat is tender.

Potatoes:

1 Meanwhile, bring a large pot of water to a boil, add the potatoes, and boil until soft, about 20 minutes. Drain the potatoes and pass through a ricer, or mash by hand, to create a smooth puree.


2 In a small pan, heat the cream to boiling point, then add to the mashed potatoes. Mix with a wooden spoon until the cream is thoroughly incorporated into the puree. Mix in the cheese cubes vigorously with a wooden spoon, until the cheese becomes part of the puree. Little by little, add most of the oil until well-incorporated. Set aside and keep warm.

Serve

1 Remove the veal from the oven once tender. Using a slotted spoon, carefully remove the veal pieces and set on a plate. Strain the sauce through a fine sieve, collecting it in a bowl. Discard the vegetables and herbs. Let the sauce rest for 5 minutes to allow the fat to separate. Skim off the fat with a spoon.


2 To serve, place the veal cheeks and the strained sauce in a saucepan and warm over low heat, allowing the sauce to gently thicken. Season to taste with salt and pepper. Place a spoonful of mashed potatoes on the center of the plate. Place two veal cheeks on top and spoon warm sauce over the veal and potatoes. Garnish with fresh chervil sprigs.

http://www.msn.com/en-ca/foodanddrink/recipes-browse

Ya know I have ALL of those ingredients lying around my kitchen and certainly have the time to prepare these "quick and easy" dinners! :sarcasm Besides.....Veal Cheeks?!! WTF? :eek :(

lol, rant over


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 Post subject: Re: Arrrrrrrrrgh!
PostPosted: 11/25/14 9:36 am • # 2 
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Joined: 01/16/16
Posts: 30003
Veal cheeks are like hog jowls... but different.


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