Pot Roast

Yield: Serves 3-4

Ingredients

• 2 lb boneless chuck eye roast
• 1 large onion – medium chopped
• 2 carrots – peeled, medium chopped
• 1 ½ lbs carrots – peeled, course cut ½ inch long
• 2 ribs celery – course cut ½ inch long
• 3 large garlic cloves – minced
• 2 tblsp vegetable oil
• 2 tsp sugar
• 1 cup low sodium beef broth
• 1 cup low sodium chicken broth
• ¼ tsp dried thyme or 2 sprigs
• 1 ½ cups water
• 1 ½ lbs small red potatoes
• ¾ lbs parsnips – peeled, course cut ½ inch long
• ¼ cup red wine

Preparation – Chuck Eye Roast

1. Place an oven rack to the lower middle position and set to 300 degrees
2. Trim excess fat from the roast and rub with salt and pepper
3. Add oil to a Dutch oven, on medium-high sear and brown the roast on each side for approximately 4 minutes, being careful to prevent the oil from smoking
4. Remove roast and set aside

Preparation – The Mirepoix

5. In left over fat, add onions, 2 carrots and celery to the Dutch oven, cook at medium heat, stirring frequently until golden brown – approximately 8-10 minutes
6. Stir in garlic and sugar until fragrant – approximately 1-2 minutes
7. Stir in beef and chicken broths and thyme, scraping off any fond from the bottom of the pot

Braising the Roast

8. Return the roast and juices to the Dutch oven
9. Add water until the liquid is half way up the sides of the roast
10. Bring to a simmer, cover and place the pot into the oven
11. Cook for 2 ¾ hours, turning over the roast every 30 minutes

Cooking The Vegetables

12. After 2 ¾ hours of braising the roast, add potatoes, carrots and parsnips to the pot, submerging them in the liquid, cover and return to the oven
13. Continue brazing for approximately 45 minutes to 1 hour, until vegetables are done – they should be firm, but tender
14. The roast should now be finished and very tender when pierced with a fork

Finish the Sauce & Serve

15. Remove the roast and vegetables and tent with aluminum foil
16. Add the wine to the sauce in the pot and simmer for 3-5 minutes
17. Slice the roast into ½ inch thick slices
18. Add ½ cup of finished sauce to the roast
19. Serve the meal and pass the remainder of the sauce

Guten Appetit, und Laß es Dir schmecken...!
...

Rib Lamb Chops & Herbs de Provence

Yield: Serves 6-8

While I was living at home, we never had lamb that I can remember. Why, I don’t know. But my best friend’s mother served it often at her dinner table during our high school years. I was never really fond of it. It was usually stewed and had flavors of mixed sauces I was not familiar with.

I’m relatively new to lamb, having it on a regular basis for only about 15 years – almost always at business dinners, if it was available. But my favorite preparation styles are always, grilled, sautéed in a pan or oven broiled, like a steak or pork chop. Oh, what a flavor searing gives it…!

You can finish lamb with an unlimited variety of preparation methods and spices – French, Greek and Spanish, for example. Marinades and sauces are limited only by the imagination. It is affordable. Although I’m always chasing the perfect New York strip and rarely finding it, I probably consume half as much red meat as in the past because of lamb, pork and chicken – that’s a good thing.

And this brings me back to a story about my best friend, while in high school. On a Friday night, at his dinner table, after finishing a lamb stew (we were 15, at the time), we began to design a  trip to his future home, still under construction, in one of the far suburbs of Chicago, Barrington. Of course our parents would never know of our clandestine intentions.

Our story was, we were getting together early Saturday in the morning and play at the nearby lake front park, all day. We would return in time for supper at 5. This was normal activity for us, and our parents never policed our whereabouts. After all, we were almost adult and, they assumed, as most parents do, we were responsible at this stage of our lives. Of course, most of the time we were – but the bug of piracy adventure overcame us.

We were inventive. We took the Irving Park bus west to the commuter train station. We gave the conductor our fares. We had and felt our independence. How mature we were; how great it was, and our parents were not the wiser. Only 8 stops to go, to put us at our destination.

From there we had to hitch-hike quite a stretch – first north on highway 59 and then west on Roberts Road. It was perhaps 15 miles in total. But it was do-able. With thumbs out and innocent, staring requests at drivers that travelled past us on a two lane highway at 60 miles per hour, it wasn’t long before we were given a ride. “Hop in, where do you need to go?” was the question. “Roberts Road,” we replied. In 10 minutes we were there – one leg down and one to go.

This story looks like its getting a little long. I was a fairly respectable guitar player of folk music back in those days (having been offered to play solo gigs, at 15, at respectable clubs in Old Town on Friday and Saturday nights, prime time - but that's another story). Classical guitar was beyond my reach. Let's listen to this piece, by Isaac Albenitz, an excellent guitarist...that should help us through this tale.



This summer day it was going to be a hot one. It was already 85 degrees, cloudless and only eight-thirty in the morning. Each of us was able to make ourselves a sandwich before we left. A couple of slices of rye bread, some lunch meat and cheese were the fare, and would not be noticeably missed. We both had enough sense to know that butter or mayonnaise was not going to survive.

We were dressed cleanly, appeared well mannered and walked along the highway politely. But I think it was the brown paper sandwich bags that told drivers we were good kids, not troublemakers or, as was customary to say, hoodlums. It was the sandwich bags that got us the rides. I'm convinced of it.

We did not worry much at that time, about our safety. Hell, we were 15, indestructible and, at worst, we could probably outrun most of the trouble we might have gotten ourselves into. That's what we believed. It was still a time when most people were human – decent; they looked out for each other. Drivers almost felt an obligation to help two boys get where they needed to go. They had our safety in mind on one hand, and wanted to know where we were off to, on the other. I think it could be called a symbiotic relationship – that’s what we told ourselves.

Roberts Road was a road less travelled; many open farms stretched across the landscape, only a few residential homes existed here and there. But luck was on our side again. A big Pontiac would pick us up. Only six miles to the Mobil station and we would be there. Success was achieved. We called each other Huckleberry and Finn.

So we spent the day doing nothing, really. John showed me his soon to be new home. He was very proud that he and his father were building it from scratch, one two-by-four at a time. It was a wonder - a 3 bedroom home with all glass windows, floor to ceiling, in the living, dining, kitchen and family rooms. A home in the countryside on 2 acres of land, away from the city, it was something to astonish.

Water was available. But it was a hot day and we needed to somehow cool off. By now it was 1 o’clock. We had to think about cooling off and prepare for the trip home. John said he knew of a pond only 300 yards up the road. It was very secluded; we could take our clothing off and jump in. No one would see us. So off we went.

After closer inspection, we called it a mud hole. We tested it by plunging our feet into it. We could feel the grit. They disappeared. Visibility was zero, but we took ourselves in and it was refreshing. We could only handle about 5 minutes in the muck. We feared underwater snakes and who knows what else. We looked at each other, climbed out and the heat almost instantly dried us. We were still in one peace. No mosquitoes yet.

It was a great day. We were independent and conquerors of time and places.

The trip back home was as successful as on the way out. We arrived a little before 4 o’clock. That gave us plenty of safety margin. We went to his house first, to check in.

His mother was home, preparing dinner. The aromas were unbelievable. Oh, what a sweet meal it was, cooking. I think it was pot roast. His mother was a wise woman – always believed in you and your potential. Only able to have one child, she loved boys and had a swarm of her son’s friends over as often as she could. She looked out for us, gave us hell when she felt we needed it – threatened to smack us one on the ears, if she thought we deserved it. We respected her and loved her. She treated us all as one of her own. In return, we made sure she was always safe. We called her Mom.

“Hi Mom,” John shouted out, “We had a great day at the park. Do you believe how hot it was today?” She replied, “Hello boys,” “yes it was hot.”

Whew…! All is well. We pulled it off. Our journey would never be discovered. “I’m glad you boys are back safe. How was your day?" "Fine," we said. "How was the train ride?” she questioned. “You must be hungry, having had only one sandwich for the whole day.”

Dead silence. John and I swallowed our tongues. Our mouths dropped to our belt line. Our faces became crimson. Our skin crawled with fear…

She turned and looked at us and burst into laughter. “Sit down boys, I’ve got some fresh, cold lemonade for you; and, take off those clothes – you stink like that mud hole – both of you. I better wash them, before your dad comes home.”

We changed. We had ice cold, tangy lemonade.

My clothes were dry and I went home for dinner. We had German liver dumpling soup and Brats with roasted potatoes and sauerkraut.

Life was good.

************************************************************

Ingredients

   • 10 rib lamb chops (3/4 inch thick)
   • 6 tblsp olive oil
   • 2 tblsp dried herbs de Provence
   • 2 cloves garlic, mashed to a paste
   • Kosher salt and freshly ground black pepper
   • Fresh lemon juice

Preparation

Prepare the Lamb
   1. Make a paste with 4 tablespoons of oil, garlic & herbs de Provence
   2. Thoroughly rub the paste into the lamb chops
   3. Set lamb aside to marinade for 30 minutes
   4. Generously season both sides of the lamb chops with salt & pepper, to taste

Sauté the Lamb
   1. Heat a large pan on medium-high, add 2 tablespoons of olive oil
   2. Sear 3 to 4 lamb chops 2-3 minutes per side (medium-rare), until golden brown
   3. Set lamb to the side, loosely cover with foil and let rest 3-5 minutes

Serve

   Serve with buttered, mashed or boiled potatoes and crisp, steamed asparagus or fresh-cut green beans
   Pour natural juices from the pan onto the potatoes & chops.
   Sprinkle lamb chops very slightly with fresh lemon juice, as desired.

Herbs de Provence

Although there are regional and personal variations of this French herb mixture, if you do not have it as a purchased, readymade spice, you can make it with this recipe. I also use this often for other dishes like pork and roasted chicken. Add it to pizza saucees or sprinkle over game or kabobs before roasting. It's also good for seasoning salads, as well as soups and stews.

   • 1 tblsp thyme
   • 1 tblsp chervil
   • 1 tblsp rosemary
   • 1 tblsp summer savory
   • 1 tsp lavender
   • 1 tsp tarragon
   • 1 tsp marjoram
   • 1/2 tsp mint
   • 1/2 tsp oregano
   • 2 finely chopped bay leaves
   • 1/2 tsp cracked fennel seeds (optional)
   • 1/2 tsp sage (optional)

Guten Appetit, und Laß es Dir schmecken...!
...

Rotini & Italian Sausage

Yield: Serves 6-8

I like almost everything Italian. Pasta and sausage are both my weakness.

Often, I will make spaghetti, fettuccine or Rotini, add a patty of butter and sprinkle with grated parmesan cheese and garlic powder. You don't have to watch the water boil. While that is going, I'll steam a little asparagus or broccoli and quickly make a simple salad – that’s when I’m lazy. It can be just that simple but does not get better.

Most of the time I will be more disciplined and, of course, make a sauce or ragù of some kind, which does not take that much longer…oh, how sweet it is…!

This recipe is a fast dinner for yourself or the family. If your children like spaghetti and meatballs or pizza, they will demand this often. It is quicker and less complex than meatballs, and far more flavorful, hearty and healthful than any store bought sauce from a bottle.

Here is what I want you to do: while the sauce of sautéed aromatics with crushed tomatoes and sausage is cooking and filling the kitchen with ethereal bouquets, listen to a favorite album or enjoy the master Andrea Bocelli himself.



Serve a fresh salad before hand and savor this dish with a complement of garlic bread.

Ingredients

1 lb. Rotini
1½ lb. mild Italian sausage
4 tblsp olive oil
1 large onion, medium chopped
3 large garlic cloves, thinly sliced
2 carrots, sliced – ¼ inch thick
2 celery sticks, sliced – ¼ inch thick
1 (28 oz.) can of crushed tomatoes
4 cups homemade or high quality vegetable stock
1 tblsp Parmigiano-Reggiano or Asiago, fresh grated per serving

Preparation

1. Heat vegetable stock and keep hot
2. Heat a large pan on medium-high, add 2 tblsp of Olive oil
3. Cut sausage links (keep in casing) at a 45 degree angle, ½ inch wide slices
4. Sear sausage until golden brown, stirring frequently, drain fat, continue searing – remove from pan, drain pan of fat
5. Heat 2 tblsp olive oil, add onion to the drained pan, stir and cook until golden brown – 4 to 6 minutes
6. Add garlic, stir and blend – sauté 1-2 minutes
7. Add carrots and celery – continue cooking 4-6 minutes, stirring frequently
8. Return sausage to the pan, crushed tomatoes and hot vegetable stock, bring to a boil, then reduce heat and slow simmer covered for 15 minutes
9. Meanwhile, prepare Rotini according to instructions – until al dente

Serving

• This will be a medium heavy sauce
• Ladle Rotini to individual bowls, top with sauce and garnish each with 1 tablespoon of Parmigiano-Reggiano or Asiago cheese

Guten Appetit, und Laß es Dir schmecken...!
...

Ragu alla Bolognese

Yield: Serves 4-6

I have been cooking for a lifetime. Meals have always been good; none has ever been produced which was not edible – more than a few had to be rescued, but were still delicious.

As it happens with time and experience, you begin to prepare meals unconsciously – with a little of this and that and, somehow, everyone enjoys.

I’m quickly learning that, by developing this blog and recipe book, the “this and that” has to go to the wayside; every meal has to be cooked or baked, tested and proven and sometimes more than once. When it is your turn to make it, it better be right.

While making this dish, it brought me back to Venice, Italy. Now that was a romantic country and experience. I'll tell a great story, with my next Italian dish posting. In the mean time, this should set the mood and get you ready to prepare this Ragu alla Bolognese on a lazy, Sunday afternoon.



Some recipes require little effort, but still accurate documentation. Other recipes demand meticulous research, as with this Bolognese sauce. I’ve always made a good one, so people tell me, but I decided that creating an “original” one was important, not just good flavor. As with many recipes, discovering that “the original” recipe rarely exists can be frustrating.

What is “original” in fact is not original; also, we assume “original” if made by world renowned or celebrity chefs, when in fact it may not be – their recipes may come close but, after all is said and done, they also are interpretations or variations with their preferences.

So, I’ve concluded that, if a recipe tastes good or extraordinary, it is an excellent recipe. What should be said, however, by cooks and bakers at all levels, that recipes which they offer are not “the recipe.” Recipes are not definitive – they never can be.

For some reason, I have taken extra care to offer this recipe to as true to an “original” that is possible, perhaps because it is considered to be a world classic.

I think you will enjoy this. But as always, feel free to experiment – add fennel to the Mirepoix, add mushrooms, garlic, cheeses and other ingredients or spices to the sauce that please your palette.

Guten Appetit…!

************************************************************

Ingredients

• 1 lb. Tagliatelle or Fettuccine (1)
• 2 oz butter, unsalted (2)
• 6 oz of thick pancetta or bacon rashers, diced (3)
• 1 large onion, medium chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 16 oz lean (85/15%) beef mince (4)
• 5 oz chicken livers, finely chopped (5)
• 2 cups beef stock - low sodium (6)
• 6 oz. can tomato paste
• ½ cup white wine (I used red cabernet sauvignon wine)
• 1 to 1-½ cup of milk or cream if required to make it thinner during simmering or to further tenderize the meat
• ¼ tsp freshly grated nutmeg (ground, in an emergency, may be used)
• Freshly grated Parmigiano-Reggiano

Preparation - Sauce

1. Dice the pancetta or bacon
2. Dice the onion – medium
3. Slice carrot and celery into ¼ inch pieces
4. In a large skillet, heat ½ the butter until melted and hot
5. Add the speck (pancetta or bacon), cook until a nice golden brown
6. Add onion, carrot and celery – cook until soft and aromatic, 8 to 10 minutes
7. Increase heat, add remaining butter; add beef mince and brown
8. Optionally, add chicken liver – heat until the liver has changed color
9. Add beef stock, tomato puree, wine, nutmeg and salt and pepper
10. Bring all to a boil, reduce heat & slow simmer partially covered – 2 to 3 hours [add more milk if too dry]
11. garnish with freshly grated Parmigiano-Reggiano

Preparation – Pasta & Serving

1. 30 minutes before the sauce is finished, prepare pasta to al dente (7)
2. Drain pasta quickly and minimally and serve into individual bowls (8)
3. Ladle ½ cup, more or less of ragù on top of pasta
4. Add fresh, grated Parmigiano-Reggiano on top of ragù
5. Garnish with a sprig of parsley, if desired

Footnotes:

(1) Original recipes are with Tagliatelle – flat pasta.
(2) In Bologna, butter reigns supreme; some recipes mix oil and butter
(3) Original recipes call for Pancetta
(4) Original recipes call for beef; variations are pork shoulder or sweet port sausage (casing removed)
(5) In some recipes or Italian regions, chicken liver is added for additional complex flavor or on special occasions
(6)Originally, beef stock is common, but mix with ½ beef and ½ chicken to cut the saltiness common in beef stocks
(7) Prepare pasta according to package instructions.
(8) Much argument exists, but a typical serving is approximately 4-5 oz.

...

Fettuccine & Chicken Meatballs

Yield: Serves 4-6 – Approximately 35-38 Meatballs

Sometimes I want something lighter than beef, so I'll make chicken meatballs to go with my pasta. I also quarter them and put them in a salad, each dunked a little with the tomato sauce. Top the salad with a sprinkle of fresh, grated Asiago or Parmigiano-Reggiano cheese.

These are also good by themselves as an appetizer, cold or hot. Skew each with a toothpick, or a bunch on a skewer. If you feel ambitious, cut each meatball in half, wrap them in Phyllo dough triangles and heat  in the oven, center rack on a cookie sheet at 325F for approximately 15-20 minutes, or until the pastry is a nice golden brown and flaky.

Never buy those frozen, processed chicken fingers again - that's not food. One of my grandsons, a very picky eater and aficionado of trash food, loved these. I'll get him weaned, yet.

************************************************************

Ingredients - Meatballs

1 lb. fettuccine
1 lb. chicken mince
2 oz. grated parmesan cheese
1/4 cup fresh, white breadcrumbs
2 medium cloves of fresh garlic, crushed
1 large egg
½ tsp salt
¼ tsp black pepper, fresh ground
1 tblsp chopped fresh parsley
1 tblsp chopped fresh sage
3 tblsp vegetable oil
Fresh grated Asiago or Parmesan cheese for serving

Preparation

1. Mix chicken mince, parmesan, breadcrumbs, garlic, egg & herbs
2. Season with salt & pepper
3. Shape into ping-pong sized balls
4. Heat oil and fry until golden brown – turn often, drain on paper towels

Ingredients - Tomato Sauce:

1 tbsp olive oil
1 onion finely chopped
2 14 oz. cans diced tomatoes, petite
2 bay leaves
1 cup fresh basil leaves
¼ tsp coarsely ground pepper

Preparation

1. Heat oil in a large pan, add onion and sauté for 3-4 minutes – until softened
2. Add diced tomatoes and bay leaves, cover and bring to boil – stir occasionally
3. Reduce heat and slow simmer for 60 minutes
4. Add meatballs to sauce, along with basil leaves, pepper and simmer 15 more minutes
5. While sauce is simmering, cook fettuccine until al dente

Serving

• Drain Pasta, serve portions in individual bowls
• Ladle a serving of Meatballs and sauce atop pasta – finish with 1 tablespoon of Asiago or Parmigiano-Reggiano cheese and garnish with a sprig of parsley

Guten Appetit, und Laß es Dir schmecken...!
...

Pork Mignon - Chef's Choice

Yield: 4 Servings

(Image courtesy Google)


Preparing menus is a time to relax. I go to my favorite kitchen nook, kick up my feet, lean back and, with pen and pad in hand, let my palette begin to water, my olfactory senses reel and the sounds of a sizzling pan play and fill the room with imaginary realities.

While preparing a weekly menu this weekend, I became struck with the need to savor an aristocratic meal. Should it be an extraordinary lamb roast or the complexity of a Julia Child duck? But I like basic meals of simplicity – I like to let the beef, poultry, fish or pork speak for itself.

I wanted the exquisite tenderness of a filet, but not beef. I had a wonderful roast chicken not long ago. Last night I had just finished a pan seared/braised salmon – and oh, what to do now. Pork is a favorite of mine. The variety of dishes and sauces are unending. But, wanting to stay with my roots of simple and flavorful, a pork tenderloin immediately struck me as the meal to make. Quickly, my anticipation of a “setting fit for the gods” became my edict.

It was Sunday afternoon, and my butcher was closed. Damn…! Guests were to be served at 5. Now what? Ok, there were the usual places – Dominick’s, Jewel, Joe Caputo & Sons. I also needed to stock up on my “everyday” Vendange cabernet sauvignon, and I discovered that Meijer’s had the best price in town. Off I went. I’ll get my pork tenderloin, somewhere.

I much prefer smaller specialty shops. At my age, if I have to deal with more than 12 aisles, I become irritable and impatient. No store should have more than 12 aisles. Ten or less would be ideal. My butcher has one counter, and that’s it; I know just where to find him; I get to chit chat with customers, while waiting. Tickets in hand, people are shoulder to shoulder – we become a small, temporary family. Aromas of fennel and sweet Italian sausage being handmade are wafting our senses relentlessly. Knives are being sharpened in the air with steels and cleavers are pounding the blocks - oh, what symphonies to my ear. You notice the sawdust on the oak floor, while numbers are being called.

I now know where to go. It’s aisle 8, I think – still not sure. As I get closer, I won’t miss it. I pack 6 bottles. At only $5.99 for each 1.5 liter, how can you go wrong? Now, it is not a 2000 Clos Du Val Reserve Cabernet Sauvignon at $95, but it does not have to be. And I have had Cabs at $200+ that I would never seek out again. So, don’t send me e-mails, my Vendange is as good as it gets.

Ok, time to go for the tenderloin…now there is a dilemma – where to go. As I was heading for the registers, I saw the large “deli” sign. I hesitated, but went “just to see” what was there. None was displayed behind the glass, but there they were next to me on a wheeled cart, four boxes empty and 2 boxes remaining – 6 in one, two in another.

The counter was not busy. I was looking at them. The butcher exploded through the swinging doors and asked if he could help me – a thin man, friendly, I felt as if I had known him for a while. I was comfortable. A stout woman came by and took one. “Yes, are these tender? They look good – lean. I’ve never purchased meats from Meijer’s,” I stated.

“These are the best you’ll find, anywhere,” he claimed. He then proceeded to tell me how Meijer’s is known for its high quality meets. That took me off guard. I was silently thinking “sure it is – good sales pitch.” But, what else could he say? A well dressed woman, obviously well to do, with a small empty store basket under her right arm and a smile stopped and took 2 tenderloins.

The butcher burst out with “I might as well not bother putting them into the display. I can’t get them fast enough.” Quickly he disappeared and quickly he returned with 4 more boxes and placed them on the cart. Sensing a need for urgency, I hurriedly looked at them and selected one which I thought was the best, for myself – with no intention of buying it, of course. But I felt secure, lest they all disappear.

Somehow we found ourselves involved in a conversation, reminiscing about cars of old. His face was beaming. He was proud to tell me about his collection. He had a Chrysler Barracuda, year such-and-such, I can’t recall, restored into pristine condition. His life could not be better. He disappeared again.

A man came by with a full cart of groceries, saying, “Here they are, I thought they were out.” Instinctively I seized the opportunity and replied with, “You’ve bought these before? Are they tender?” He responded, “Tender is an understatement. These are the best – won’t buy tenderloin anywhere else.” I thought I was being set up, but now my interest was piqued. It was time to do a thorough marketing inquisition. Well, I’ll talk to the next customer, anyway.

Almost instantly, another woman stepped up – tall and slim, a beautiful brunette. So, now I had two missions, one to get her attention and flirt and the other to gain an insight into the qualities of the tenderloin, if she was familiar with them. “Excuse me,” I said, “I’m thinking about buying one, have you had these before?” (I should ask her to marry me, too – she looked sharp, intelligent and full of positive life).

“Yes, these are wonderful. I always buy them here. I recommend you try one.” I felt as if I were a teenager who finally had enough courage to ask a girl out for the movies. I’m over 60 and she could not have been a day over 40 – shame on me. “Thanks, I think I might,” I retorted.

The butcher reappeared, complaining that corporate had only ordered forty boxes. He told them to order 100. He was going to run out and have to give customers rain-checks. “I hate doing that, customers need to be able to get what they want.” He derided corporate, some more. But he was also quick to tell me a brief story of how Meijer’s got started from a small family business. He could not have made it more obvious, how proud he was of his association with the company. The complaining was just his way of showing he cared. I liked this guy.

A decision was made. I thanked him for his conversations. I left, keeping the pork tenderloin. When I arrived at home, I immediately pan seared and baked dinner.

I have purchased many types of tenderloin from chains, smaller specialty shops and butchers. I have eaten some of the best during my travels. Without reservation, I can say that when I pulled these from the oven, let them rest for 10 minutes and then cut into them, I knew I had something extraordinary. They sliced better than most filet mignons I’ve had, at any price. Before searing, I only slightly seasoned them with salt, pepper, basil and garlic powder.

If I were to describe their texture and character, I have to put them on par with Kobe beef. My guests were stunned. We ate without saying much. The four of us finished both tenderloins and did not feel ashamed. I called the dinner Pork Mignon. We laughed.

I will get another one from this store and, if performance repeats, my butcher will have to explain himself. I’ll follow this up and let you know.

Guten Appetit…!

************************************************************

Ingredients

• 1 high quality pork tenderloin
• 2 tblsp olive oil – for searing in skillet
• 2 tblsp olive oil – for baking dish
• 1 tablespoon of kosher sea salt
• 1 tablespoon fresh ground black pepper
• 1 tablespoon dried basil
• 1 tablespoon fresh garlic powder
• 1 tablespoon of onion powder
• ¼ tsp ground coriander seed
• ¼ tsp ground cardamom

Preparation

Set Up:

1. Preheat oven to 375°
2. Slowly pre-heat a large skillet

Prepare the Tenderloin:

3. Place tenderloins in a 9” x 13” baking dish - to prepare
4. Season & rub tenderloins with salt, pepper, basil, garlic & onion powder, coriander and cardamom
5. Add 2 tablespoons of olive oil to pre-heated skillet, place tenderloins into the hot skillet and sear
6. Sear at medium-high heat on each side – turning 4 times, until a nice crisp and browned shell is created – time at 3-5 minutes per side

Finish the Tenderloin:

7. Grease baking dish with 2 tablespoons of olive oil, place tenderloins into baking dish and cover with foil to retain moisture
8. Bake at temperature for 20-30 minutes – on middle oven rack.
9. Remove foil and continue baking 10-15 minutes longer – tenderloin should be done, tender, moist and slightly pink in center at 155-165 degrees (tenderloin will continue cooking when removed from the oven)
10. Let tenderloins rest for 8-10 minutes

Serve the Dish:

11. Slice tenderloins thinly, if preferred or...
12. Cut tenderloins into 1/2 to 3/4 inch thick medallions (my favorite)
13. Serve sides of your choice or potatoes and buttered broccoli
14. Pour natural juices over meat and sides – serve hot

Laß es Dir schmecken...!

Oh, Palease...! is copyright and a trademark of Christoph G. Olesch
All text and recipes Copyright (C) 2010. Christoph G. Olesch. Eat What You Want - A Diet For Real People and Eat What The Hell You Want - A Diet For Real People is Copyright (C) 2010. Christoph G. Olesch.

Chicken & Bruschetta Sauce

 Serves 4

(Image courtesy Kraft Foods)

I like so many Italian dishes. This is one of my favorites. It's a delicate dish with a wonderful flavor. The garlic is to my liking, but cut back one clove, if you like. A serving can be 1 or 2 of the tenderloin strips. Of course, you may have more (because it's so damn good...!), but make sure you don't get lazy and not do your exercise for the day...!

Oh, Palease...!™ Think you don't have time for this dish? Think again - you will not suffer without 1 hour of garbage television...!

I make this with ample amounts of cheese and kick the garlic up. I serve this with steamed broccoli and boiled potatoes, with a slight touch of butter added to each.

Guten Appetit…!

************************************************************

Ingredients

• 2 eggs
• 1/2 cup all-purpose flour
• 2 tblsp water
• 1 tsp olive oil – for pre-greasing baking dish
• 1.5 lbs skinless, boneless, chicken breast tenderloins
• 8 oz. mozzarella cheese – freshly grated
• 8 oz. Parmigiano-Reggiano cheese – freshly grated
• 1 cup plain or Italian seasoned bread crumbs
• 1 can (14.5oz) diced tomatoes
• 1 tblsp. basil or 3 tablespoons minced, fresh basil
• 4 large garlic cloves, thinly sliced
• 2 tblsp olive oil – for the Bruschetta
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lemon


Preparation

Set Up:

1. Preheat oven to 375°
2. Slightly grease 13-in. x 9-in. baking dish with olive oil
3. Place flour, eggs and fresh bread crumbs in separate bowls
4. Whisk eggs & water until well blended and foamy

Prepare the Chicken:

5. Dredge chicken in flour and shake off excess
6. Dip into eggs, making sure strips are fully covered
7. Cover strips with bread crumbs, leaving one side uncovered
8. Place all breaded breast tenderloins tightly in a single layer into baking dish, unbreaded side down
9. Completely and evenly cover tenderloins with mozzarella cheese

Baking Steps:

10. Cover baking dish with foil to retain moisture.
11. Bake at temperature for 20-30 minutes - on middle oven rack.
12. Remove foil and continue baking 5-10 minutes longer; chicken should be done, tender and moist.

Finish the Bruschetta & Chicken:

13. Meanwhile, combine the remaining ingredients – diced tomatoes, basil, garlic, olive oil, salt & pepper in a large measuring cup (4 cups)
14. Pour Bruschetta evenly over the chicken
15. Evenly spread the Parmigiano-Reggiano cheese on top of the Bruschetta

Final Bake:

16. Return uncovered to the oven for 5-10 minutes, until Bruschetta mixture is thoroughly heated and the cheese is melted (I raise the baking dish in the oven 1 rack level and switch to broil until the cheese is golden brown).

Serve the Dish:

Serve 2 tenderloin strips per plate, with chosen side dishes
Squeeze a slight amount of lemon onto the Bruschetta – do not overwhelm.


Laß es Dir schmecken...!

Oh, Palease...! is copyright and a trademark of Christoph G. Olesch
All text and recipes Copyright (C) 2010. Christoph G. Olesch. All rights reserved. Eat What You Want - A Diet For Real People and Eat What The Hell You Want - A Diet For Real People is Copyright (C) 2010. Christoph G. Olesch. All rights reserved.

Wiener Schnitzel - Chef's Choice

Serves 3+

 (Photo courtesy of Wikipedia)


Contrary to popular belief, Wiener Schnitzel (Viennesian cutlet) is not a German Dish, but an Austrian one and, it is believed, to have its origins in Italy. Veal has been an important Italian and French cuisine since ancient times. It is often in the form of cutlets – a thin, tender cut of meat, usually from lamb, pork or veal, taken from the leg or rib section of calves. Cutlets (at home, we called them Koteletten) are best when cooked rapidly, such as sautéed, grilled or fried, like the Italian cotoletta or the famous Austrian dish Wiener Schnitzel. Veal is lower in fat than many meats.

If you behave yourself and not eat a half dozen of these, you may come away from the table still feeling human. This is a dish that is absolutely sinful, tender and just unspeakably delicious, filled with natural, mouth watering flavors.

The Austrian Wiener Schnitzel is made from tender veal, and that’s what was served at my mother’s table for years. Good veal has a delicate and sweet flavor. But because it became expensive in the 60’s, she started making this meal with pork. And while she cooked, there was always music playing.



Oh, what a delight!

I enjoyed both meats, but I always made them with pork, for my own family and still do today. While living at home, this dish was reserved primarily for Christmas. Every so often, she would also make them for special occasions – veal at Christmas time, pork otherwise. My brothers and I would argue about who could have how many and why.

The arguments were: My oldest brother should get more because he was the oldest, I should get more because I was the youngest. My other brother claimed he was the smartest. We let him believe that. My father kept control…he had the most. But, what he never knew, my mother always left some in the kitchen – hidden, for our school lunches in the brown paper bag. It was our secret and pretend upper hand over father. A secret kept for life. He passed away at 74.

And, if we were good, behaved, did as we were told and brought the brown paper bags back clean and neatly folded, she would slip us cold ones for a snack.

Oh, what a delight!

Today, my children tell me, “Hey Dad, we’re all grown up now; we can have as many as we want and at any time, not just Christmas!”

Last night, my daughter’s new baby of 6 months, ate Wiener Schnitzel with sweet potatoes and wanted nothing to do with her apples from a jar. Life is good!

Now, eat a reasonable portion, and let's get on our treadmills or walk briskly outside for 1 hour (3 miles).

Guten Appetit…!

************************************************************

Ingredients

• 10-12 thin, boneless pork (max ¼ inch thick) or veal cutlets
• 6 medium red, boiling potatoes
• 1 medium chopped, yellow onion – optional
• 1 cup flour
• 2 fresh, large eggs
• ¼ cup cream - cold
• 2 cups plain bread crumbs – preferably fresh, homemade
• Sea salt
• Pepper – black, fresh ground
• 2 lemons - quartered

Preparation

Prepare the Potatoes:

• Quarter the potatoes and boil until done, but still firm
• Drain water and put back into the pot, add a ½ inch thick patty of butter and cover
• Alternate: If roasting, place quartered and buttered potatoes and chopped onions onto a baking sheet and into the oven on high broil for 10-15 minutes, gently turning several times until golden browned with a crisp outer layer

Tenderize the Chops:

• Meanwhile, trim all fat from the thin pork cutlets
• Tenderize each cutlet with a meat tenderizing hammer or tool, use the “tooth” side – on a board, pound one side and then the second, spreading out and enlarging the cutlet until it is thinned to a maximum of ¼ inch thick (I make them a pinch thinner)
• Pound both sides, turning them over and over 3-4 times
• If using veal, tenderize – using the same technique
• Sprinkle both sides with a pinch of salt and pepper
• Set aside on a plate, ready for immediate frying

Prepare Creamed Spinach:

• Prepare and time a packet of frozen creamed spinach to be ready for serving at the same time with the finished Wiener Schnitzel

Prepare the Breading:

• In a bowl (soup bowl size), place flour
• In a 2nd bowl, thoroughly whisk and blend eggs with cream
• In a 3rd bowl, place breadcrumbs

Bread the Cutlets:

• Dredge a cutlet in the flour, cover completely and shake off excess
• Dip cutlet into the egg-cream bowl and cover completely
• Place cutlet into the breadcrumbs and cover both sides, completely – do not press bread crumbs into the meat, this will result in soggy breadcrumbs
• Slightly shake off loose breadcrumbs
• Set aside on a plate
• Finish all cutlets the same way, production style and finish quickly

Finish the Cutlets:

• Have a large 16 inch pan preheated with hot vegetable oil – do not burn
• Oil should come approximately ½ way up the cutlet
• Oil should sizzle when a cutlet is immersed
• Fry approximately 3 cutlets at a time, 1-2 minutes per side – thin cutlets will finish fast and should be a nice golden brown. I pull mine when they are slightly pinkish on the inside, since they will continue to cook to completion while resting before serving
• Place them on a large plate lined with paper towels to absorb the oil for 1 minute
• Do not cover, this will make them soggy – cutlets should be crispy

Serve:

• Have guests serve themselves all sides (potatoes and spinach)
• I serve 3-4 cutlets at a time (after draining for 1 minute), depending how many are pulled from the skillet. This allows me to serve them hot…!
• Have each guest squeeze a slight amount of lemon juice on each Wiener Schnitzel
• Have each guest salt and pepper to taste

Laß es Dir schmecken...!

Klausenburger Kraut

Serves 8

This was one of my favorite meals for dinner. My mother could never serve enough of this. One of my daughters, grown and married, demanded it as a side dish for Christmas dinner. That raised some eyebrows and immortalized Oma.

While living at home, my two brothers and I immediately wanted to dig in, but the protocol was that my father always came first. So, as we watched our mother serve him, our legs shook like woodpecker beaks on fresh oak, hammering to greet the 4 AM morning sun, resounding for miles.

We hoped there would be enough for us and, of course, there always was.

Not a word was spoken, as the stainless steel forks were lifted and our stomachs were filled. Mutti (German for mother), as we called her, was content and smiled - all her men were pleased and satisfied.

Guten Appetit…!

************************************************************

Ingredients

• 1 lb of sauerkraut – in a glass jar
• ¾ lb of fresh ground beef
• ¾ lb of fresh ground pork
• ½ lb of fresh ground veal
• 1 cup white rice
• 16 oz sour cream
• 2 tblsp olive oil
• 1 tsp sea salt
• ½ tsp ground fresh black pepper

Preparation

Prepare the Rice:

• Place 2 cups of water in a large pan and bring to boil
• Add 1 tablespoon of salt to boiling water and bring to re-boil
• Spread rice evenly across the bottom of the skillet and bring to re-boil
• Cover skillet and turn heat to low, gentle simmer – 20 minutes
• When water has evaporated, uncover skillet, mix rice thoroughly and recover
• Let stand for 10 minutes, covered

Prepare the Sauerkraut:

• Drain sauerkraut into a container, squeeze juices slightly into container

Prepare the Meat:

• In a large skillet, heat olive oil on medium-high
• Hand mix and blend all meats – do not over work, it should stay loose
• Break and crumble all meat into small pieces into the skillet to brown
• Add salt and pepper while browning
• Remove meat and set aside when finished, drain most (90% of meat juices), but not all, and set aside

Prepare the Layers:

• In a large 3” deep pan, or 5 qt. Dutch oven, place a layer of rice – 1/3
• Layer 1/3 of sauerkraut on top of rice
• Layer 1/3 of meat mixture on top of sauerkraut
• Sprinkle 2 tablespoons of sauerkraut juice on top of meat
• Layer ¼ of sour cream on top of meat
• Repeat process 2 more times
• Add 1/4 cup of water to the mixture

Finish the Layers:

• Cover pan or Dutch oven and place in preheated oven - 350º
• Bake for 30 minutes and remove from oven

Serve the Course:

• Serve on plates
• Cover each serving with ¼ cup of sour cream
• Mix each serving thoroughly
• Sprinkle with salt and pepper to taste

Guten Appetit…!

Crepes – Crème da la Crème - Chef's Choice

(Image courtesy Google)


Pronounced with a short e, as in bed, crêpe is French for pancake. They originated in Brittany, a northwest region of France. They rarely had fillings and were primarily used for bread – originally made from buckwheat flour. Today they are still made from buckwheat, if served as a main dish and wheat flour if made for desserts.

Creperies specializing in dessert crepes are found throughout France and traditionally offered on Candlemas and Shrove Tuesday to celebrate renewal, family life, and hope for good fortune and happiness.

Crêpes are popular not only throughout France, but Europe in general and where they are known by other names – Italian Cespelle, Jewish Blintzes, Greek Kreps, Hungarian Palacsintas (my mother used to call them Palatchinken) and Scandinavian Plattars.

Although usually made in 8" pans, I like making them slightly on the large size - a 10" crepe, with a batter portion of about 1/3 cup. I cook them at a higher heat, so that the batter sizzles, almost "frying" them. As guests sit at the table, I served them hot from the pan, one at a time. There is usually no waiting, but if someone does, it makes them all the more tantalizing.

My favorite fillings are usually fruit preserves - blueberry, raspberry, strawberry. But be creative; fill them with your heart's desire. Eat slowly, savor the flavor. After one hour of proper digestion, exercise by walking about 3 miles within an hour. Feel the energy and rejuvenation. Your heart will be pleased.

Please spread the word to friends about homemade meals, real food and follow my Blog.


Guten Appetit…!

************************************************************

Ingredients:
Serves 6

• 3 large eggs
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 tablespoons butter, plus extra to grease the skillet

Prepare the Batter Mix:

• In a bowl, with a whisk or fork, beat the eggs
• Add milk, cream, salt - blend

Mix the Batter & Flour:

• Place flour in a medium bowl, gradually add the batter mix, while whisking to eliminate the lumps
• Add the melted butter and incorporate well.
• Put batter in a blender and blend until silky smooth – 15 to 20 seconds

Finish the Batter:

• Seal the bowl with a cellophane wrap. Let the batter rest for I hour in the refrigerator.

Make the Crepes:

• Heat a large, 16” non-stick skillet (will make a crepe approximately 10 Inches) over medium-high heat and add one tablespoon of pure canola oil, per crepe (butter will brown and burn too quickly, but grease lightly with butter if you prefer, for each crepe)
• Each crepe should be paper thin – less than 1/16”…!
• Add approximately 1/3 cup of batter or less to the center of the pan and swirl the batter around so that it spreads and coats the complete bottom of the skillet. If there are any small holes, you can fill them in with a little extra batter, but not necessary.
• Fry for a minutes on medium-high heat (the crepe will sizzle in the oil)
• Lift the skillet from the burner and shake the crepe loose from the bottom of the pan.
• Continue to fry until the pancake no longer appears wet on top and becomes slightly crisp and light golden brown on the bottom.
• Carefully flip it over and brown it on the other side.
• Transfer the crepe to a plate.
• Immediately spread a layer of filling of choice on the crepe. Prick the crepe at the outside diameter with a tong of the fork and roll closed. Dust the with a slight amount of confectioner’s sugar. Serve hot!

Sweet Fillings:

• Jam, Apple, fruit preserves, Nutella (chocolate and hazelnut spread)
• Fresh berries marinated with a little sugar and Grand Marnier Chestnut cream (Crème de Marrons) – from gourmet stores
• A sauce made of orange juice, sugar, butter, grated orange rind and Grand Marnier or Cognac (like crepes Suzette)

Guten Appetit...!

BEEF STROGANOFF - Chef's Choice

Serves 6 – Preparation time 30 minutes.

Over the years I have always been fine tuning this favorite of mine, adding or subracting spices and adjusting their amounts. I have finally settled on this combination. It consistently pleases my pallete and the final savour and bouquette are always at their maximum with fresh, natural ingredients. I also enjoy this without adding the sour cream.

Now, serve yourself a reasonable portion. Relax, eat slowly, enjoy the subtle flavors and aromas. Gutes Essen...!

Ingredients

• 1 pound fettuccine pasta or egg noodles
• 2 pounds thinly sliced fillet mignon or stir fry strips
• ¼ cup olive oil for the sauce
• 2 tblsp olive oil for the meat
• 12 ounces medium-ciurse chopped yellow onion
• 1/3 cup finely chopped shallots
• 16 oz. ounces sliced mushrooms – thick ¼”
• 2 tblsp minced garlic
• 2 tsp sea salt – for the sauce
• 2 tblsp of sea salt – for boiling the pasta
• 1 tsp fresh ground pepper
• 1 tsp dry mustard
• 1/8 tsp nutmeg
• ½ tsp dry tarragon
• ¾ cup of red wine – cabernet sauvignon
• 2 tblsp Worcestershire sauce
• 2-1/2 cups (2 10-1/2 oz. cans) consommé or beef stock
• ¼ cup unsalted butter for roux
• 4-6 tablespoons all-purpose flour for roux
• 2/3 pound of sour cream
• Sour cream for garnish, if desired
• Chopped parsley for garnish

Preparation

Cook the Pasta:

o While making the sauce, cook pasta according to the package directions to al dente in four quarts of water in a stock pot and drain well

o Place back into the same pot it was cooked in and put on a burner that has been turned off, toss in 2 tblsp butter, cover and keep pasta warm

Make the Sauce:

o Heat olive oil in a skillet over medium-low heat until hot

o Add and sauté onions, shallots, mushrooms, garlic, salt, pepper, dry mustard, nutmeg and tarragon, until onions start to turn translucent

o Add the wine and Worcestershire and cook 3 more minutes to incorporate flavor

o Add Consommé or beef stock and bring to a boil – boil 2 minutes

o Reduce heat to low simmer

Make the Roux:

o Heat a small skillet or sauce pan over medium-low heat and melt the butter

o Add flour (start with 4 tblsp, 1 tblsp at a time) to the butter and stir with a wire whip or wooden spoon until the roux is smooth

o Continue cooking 2 minutes and then slowly add the roux to the sauce while stirring until the sauce is the correct thickness

Sear the Meat:

o Heat a skillet with 2 tblsp of olive oil over medium-high heat until hot

o Place strips of meat into the pan and sear the meat on both sides to medium-rare, put on the side

o Deglaze pan with ¼ cup of red wine, scraping bits and add to meat

Prepare & Serve:

• Remove stroganoff sauce from the heat and slowly add sour cream, stirring well
• Put back on medium heat and cook 2 minutes – do not boil, avoid curdling sour cream
• Plate the pasta, add seared meat strips and ladle the sauce over meat and pasta and garnish with more sour cream to taste and parsley
• Serve hot, season with salt and pepper to taste

Forget the bad television. An hour after this magnificent fare, excercise, shower. Snuggle with your spouse or a friend.