Veal Bolognese

bologneseVeal Bolognese

Serves 4-6

Ingredients

• 2 Carrots
• 2 stalks Celery
• 1 large Sweet Onion
• 4 cloves Garlic
• 1 tablespoon Extra Virgin Olive Oil
• 2 tablespoons Butter
• 1 lb Ground Veal
• ¼ lb Pancetta
• 2 tablespoons Tomato Paste
• 4 Plum Tomatoes
• ¼ cup White Wine
• ½ cup Vegetable Stock
• 2 tablespoons Heavy Cream
• 2 tablespoons Sea Salt
• 1 tablespoon Black Pepper

To Assemble

1. Cut carrots, celery, and onion into small dice and add to a large non-stick sauté pan on medium heat with olive oil and butter
2. Sweat the vegetables for 2-3 minutes then turn the heat up to high and add garlic, ground beef and diced pancetta, and brown
3. Once meat is browned add wine to deglaze the pan
4. Chop tomatoes and add to pan along with tomato paste
5. When tomatoes begin to break down add vegetable stock and turn heat to low
6. Add cream and stew for 2-3 hours
7. Finish with salt and pepper
8. You can now add your favorite cooked pasta at anytime
9. Add your favorite, fresh, Italian shaved cheese
9. Enjoy!

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Pork Saltimbocca

polentaPork Saltimbocca

4 Pork Loin Filets, pounded flat
4 Thin slices of Prosciutto
4 Cups, grated mozzarella cheese
8 Large fresh Sage leaves
Salt and Pepper
2 Cups of Flour
½ Cup of butter

Take the pork filets that have been pounded, sprinkle them with salt and pepper on one side. On that same side, line the filet with a slice of prosciutto, a large sage leaf, then sprinkle with the mozzarella cheese.

Once you are done lining all four filets, fold them over and dust each side with flour.

In a non-stick pan, heat butter using medium high heat. Place the folded pork filets in the pan once its hot. Get a good sear on one side. Sear the meat until its crispy and brown.

Flip the filets over and add the rest of the sage into the pan. Place the pan in the oven and heat at 350 degrees for 10 minutes. Depending on the thickness of your pork filets, after 10 minutes. They should be ready to serve. Serve on top of sauteed spinach and marsala wine sauce, recipes to follow.

Marsala Sauce

½ 750ml bottle of Marsala wine
1 pint heavy cream
Salt and Pepper to Taste

Pour wine into sauce pan on high heat and cook until wine is reduced by 1/3.

Add heavy cream and reduce heat to medium. Whisk and watch until sauce is desired thickness.

Add salt and pepper to taste

Sauteed Spinach

1 Bag Spinach
Good Extra Virgin Olive Oil
Garlic, Sliced thin (Optional)
Salt and pepper to taste

In a non-stick pan, use medium high heat and wait until the pan is hot.

Pour a bag of spinach into the pan and cook until wilted but not mushy.

Add good olive oil, salt and pepper and as an option add sauteed garlic for more flavor.

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Braised and Shredded Beef Enchiladas with Lime-Cilantro Sour Cream

enchIngredients:
3 lbs Beef Chuck Roast
1/2 Dark, Mexican Beer
1 Can Enchilada Sauce
1 Roma Tomato, Diced and cored
1 1/2 Cups Beef Broth
2 TBSP Chili Powder
1 TBSP Ground Cumin
1 Large Onion
2 Cups Sour Cream
3 Cups Monteray Jack Cheese
1 Lime Juiced
1 Bunch, Cilantro
20 Tortillas

Directions:

Rub roast with cumin, salt, pepper, paprika and chili powder. Place roast in a Magnefesa Pressure cooker. Saute on all sides until browned on all sides. Pour in beer to deglaze. Then add Beef Broth. Close pressure cooker and set on level II. Simmer for 1. Using the pressure cooker you should only need to cook for about 40 minutes. Pull the meat out and shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.
In a large skillet, saute the onion and tomato until just soft.
Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of enchilada sauce into the center of each tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8×11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Use the rest of the enchilada sauce to cover the top of the tortillas. Top the enchiladas off with Monterey Jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Add Sour cream, juice of one lime and 2 TBSP of fresh chopped cilantro together and mix well. Use this on top of your enchiladas out of the oven and serve.

Products at Soiree you will want to complete this recipe:
Magefesa Pressure Cooker
Staub or Revol Casserole Dish
Diamonds Best Woll Saute Pan
Wusthof Knives

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