Roasted Citrus Cornish Game Hen in Clay Baker

I recently purchased a Romertopf Clay Baker from a Black Friday sale. I love the idea of slow roasting meats and vegetables to get the most flavor out of them, but am having a very hard time finding recipes to use, so I decided to start out by converting this one of Giada's over for the clay baker. I had never tried game hen before and as someone who is not a fan of chicken was a little worried about the end result, but after being cooked in the clay pot, the meat was tender and juicy and delicious. 

The first thing you want to do before cooking anything in your clay pot is to soak it in water for 10-15 minutes. Since this was the first time I used it, I let it sit for 30 minutes. No clue if that actually made a difference or not. Probably not.

I have a bad habit of not measuring my ingredients, but it always seems to work for me. Using a micro-plane grater, I zested four tangerines (or 1-2 orange(s)), one lemon, and two cloves of garlic, I juiced the tangerines and lemon and put them in a bowl together. To my bowl of tangerine and lemon zest, I added 1/4 cup olive oil, one large shallot (or two small), about 10 mint leaves, and about 10 sprigs of thyme.

Remove your hens from the bag, remove the bag of goodies from the inside of the hens, rinse them, and pat them dry on a non-wood cutting board. 

Using your hands, spread the contents of your zest bowl all over the top and bottom of your hens. You can add a little to the inside of the birds and rub some underneath the skin. My skin was attached pretty tightly, so I didn't rub any under. 

In addition to your bowl of lemon/tangerine juice, add one cup of chicken broth, a small handfull of dried cranberries, and a couple shots of red wine. Your juice should come up to about the middle of your birds. Set your clay pot into a COLD oven. Set your oven to 450 degrees and cook for 45 minutes. Always put your pre-soaked clay pot into a cold oven. Going into extreme heat can make the baker crack.

After 45 minutes, very carefully remove the clay pot from the oven and set it onto a wood cutting board or thick potholders. It will be extremely hot and there is liquid in there that you do not want sloshed all over you. Very carefully remove most of the juice from the pot, leaving the cranberries, and add the juice to a saucepan. I used a ladle to get the juice out. It is okay to leave a small 'puddle' of juice in your baker. Leave the lid off of the baker and put it back into the oven for another 15 minutes to crisp up the skin.

To your saucepan of juice, add 2 tbsp of flour whisking constantly. The sauce will thicken. Let it lightly boil on the stove top for 10 minutes. At the end of the 10 minutes, add 1 tbsp of butter and let it melt into the sauce.

As a side, I made veggies. I cut up a zucchini and a squash, added some EVOO, a few sprigs of thyme and parsley to a skillet, and cooked on medium heat for about 10-15 minutes until the veggies were tender. When they were done, I added a few sun dried tomatoes and Kalamata olives to the hot skillet. You could also add some green olives, or shallots or onions to this if you like.

When the skin on top of the hens has browned, very carefully remove the pot from the oven. Prick a piece of meat from the leg to make sure that the juices run clear and there is no pink inside. If it is done, let it rest in the pot uncovered for about 5-10 minutes so that the juice redistributes throughout the birds.

Plate everything up and enjoy! 

• This is Giada's recipe for Roasted Game Hen which is very similar to what I made, and if you are someone that likes to go by precise measurements, you can use these.

• 
  
• http://www.foodnetwork.com/recipes/roasted-citrus-herb-game-hen-recipe/index.html
• 
  
• 2 (1 1/2 to 2-pound) Cornish game hens
• 1/4 cup olive oil
• 2 shallots, minced
• 2 tablespoons orange zest, from 2 medium oranges
• 2 tablespoons lemon zest, from about 3 lemons
• 2 tablespoons chopped fresh thyme leaves
• 3 tablespoons chopped fresh mint leaves
• 1 teaspoon kosher salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 2 cups low-sodium chicken stock
• 2 tablespoons Marsala wine or dry sherry
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• 1/4 cup dried cranberries or currants
• 2 teaspoons all-purpose flour
• 2 tablespoons unsalted butter, at room temperature

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 450 degrees F.

Rinse the game hens and pat dry with paper towels. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, mint, 1 teaspoon salt and 1 teaspoon pepper. Rub 2 tablespoons of the zest mixture over the skins of the game hens. Place the remainder of the zest mixture under the skin and into the cavities of the hens. Using kitchen twine, truss the legs together. Place the hens in a shallow 9 by 13-inch baking dish. Add the chicken stock, Marsala wine, lemon juice, orange juice, andcranberries. Roast for 30 to 35 minutes, or until the leg juices run clear. Remove the game hens and set aside. Place the flour in a small saucepan. Whisk in the pan juices. Bring the juices to a boil over medium heat. Reduce the heat and simmer for 8 to 10 minutes until slightly thickened. Whisk in the butter and season, to taste, with salt and pepper.

To serve, remove the kitchen twine and place the hens on 2 serving plates. Drizzle with the citrus-herb sauce.

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Cranberry-Stuffed Pork Chops

I just couldn't wait any longer for Thanksgiving, I had to have some stuffing, so when I saw this recipe in Food Network magazine, I wanted to give it a try. This recipe is the perfect early Thanksgiving fake out without the stress. It was ready in about 40 minutes. First, I measured out my 1/4 cup of dried cranberries, separated my 3 tbsp butter and chopped up my celery, scallions, bread, and sage so it would all be ready when it was time to throw them in the skillet.

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes. Add the cranberries and sage and cook 2 minutes. Add the bread and cook, stirring occasionally, 2 minutes. Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl. I like my celery a little crunchy, but if you don't, cook it first alone with a little butter a little longer than everything else.

Chopped bread, scallions, celery, and sage.

The bone in my pork chops was right in the middle of the chop so it was kind of impossible to stuff them. I attempted to cut slits in them, but it just wasn't happening. I decided I was going to have to put the stuffing on the top instead of in the middle. Salt and pepper both sides of your pork chops before you start to cook them.

Attempt to cut slits in my pork chops.

Stuffing is ready! 

Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side. Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5-10 more minutes depending on how thick your cut of pork is. Transfer to plates and lightly cover with tin foil so they do not get cold.

Time to flip!

Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes. Stir in the remaining 1 tablespoon butter. Season with salt and pepper and pour over the chops.

Thanksgiving in my mouth!

The original source for this recipe:

http://www.foodnetwork.com/recipes/food-network-kitchens/cranberry-stuffed-pork-chops-recipe/index.html

Ingredients

• 3 tablespoons unsalted butter
• 2 stalks celery, finely diced
• 3/4 cup chopped scallions
• 3/4 cup dried cranberries
• 2 teaspoons chopped fresh sage
• 4 slices potato bread, cubed (about 2 1/2 cups)
• 1 3/4 cups low-sodium chicken broth
• 2 tablespoons chopped fresh parsley
• Kosher salt and freshly ground pepper
• 4 bone-in center-cut pork chops (about 3 pounds)
• 3 tablespoons heavy cream

Directions

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes. Add the cranberries and sage and cook 2 minutes. Add the bread and cook, stirring occasionally, 2 minutes. Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl. Wipe out the skillet.

Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.

Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side. Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates.

Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes. Stir in the remaining 1 tablespoon butter. Season with salt and pepper and pour over the chops.

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Cherry-Braised Short Ribs

I found this recipe in the October 2012 issue of Rachel Ray Magazine. I thought the short ribs looked great and  having never made them before, I had to try them. The recipe served them with bok choy and soba noodles which I also made, but I can't recommend them because I did not particularly care for them. If you have never had bok choy, it isn't extremely terrible, the taste is similar to cabbage, but I like cabbage better. Instead of the soba noodles I would try lo mein noodles or go potato with mashed cheesy potatoes or mashed sweet potatoes. I think it is safe to say that I won't be purchasing bok choy or soba noodles ever again. The noodles were slimy, however, the bok choy was very tasty raw. Unfortunately, my cut of short ribs were very fatty, but the taste was still good when you cut around the fat.

Season the ribs with salt and pepper. Go light on the salt because you are also using soy sauce. In a large dutch oven, heat 1 tbsp. oil over over high heat. In 2 batches, brown all of the sides of the ribs, adding more oil if needed, about 5 minutes per batch. 

 Transfer to a plate. 

Lower the heat to medium and add the sesame seeds and toast for 2 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the wine and vinegar, stirring to scrape up the browned bits. Add the beef broth, hoisin (tastes like BBQ sauce), cherry juice and soy sauce and bring to a simmer.

Return the ribs to the pot, making sure to keep the meat submerged. Partially cover the pot and simmer until the meat is tender and falling away from the bone, about 1 1/2 to 2 hours.

Transfer the short ribs to a plate. Increase the heat to high, add the bok choy (if using) to the pot and cook until tender, about 5 minutes. Using the slotted spoon, transfer the bok choy to the plate with the meat. Add the cooked soba to the braising sauce in the pot and bring to a boil; cook until heated through, 4 to 5 minutes. Transfer to the plates using tongs. I left out the dried cherries because a small container of them at my store was $8 and I just couldn't bring myself to pay that. Add the cherries to the sauce and boil until the mixture is thickened and the cherries are soft, about 10 minutes; season with salt and pepper. Pour the sauce over the meat, greens and noodles. Top with the scallions.

The original recipe...

http://www.rachaelraymag.com/recipe/cherry-braised-short-ribs-with-bok-choy-soba-noodles/

Ingredients

• 3 pounds beef flanken short ribs (about 1-inch thick), sliced across the bones and halved crosswise
• salt and pepper
• 1 - 2 tablespoons vegetable oil
• 2 tablespoons sesame seeds
• 2 teaspoons grated garlic
• 1/2 cup red wine
• 1/4 cup red wine vinegar
• 2 cups beef broth
• 1 cup hoisin sauce
• 1/2 cup bottled pure cherry juice
• 1/2 cup low-sodium soy sauce
• 1 1/2 pounds bok choy, well rinsed
• 1 8.8 ounce package  soba noodles, cooked and rinsed
• 1/2 cup dried cherries
• 3 tablespoons sliced scallion greens

Directions

1. Season the ribs with 1/2 tsp. salt. In a large dutch oven, heat 1 tbsp. oil over high heat. In 2 batches, brown the ribs, adding more oil if needed, about 5 minutes per batch. Transfer to a plate. Lower the heat to medium, add the sesame seeds and toast for 2 minutes. Add the garlic and cook, stirring, for 1 minute.
2. Pour in the wine and vinegar, stirring to scrape up the browned bits. Add the beef broth, hoisin, cherry juice and soy sauce and bring to a simmer. Return the ribs to the pot, making sure to keep the meat submerged.
3. Partially cover the pot and simmer until the meat is tender and falling away from the bone, about 2 hours (as shown above).
4. Using a slotted spoon, transfer the short ribs to 4 plates. Increase the heat to high, add the bok choy to the pot and cook until tender, about 5 minutes. Using the slotted spoon, transfer the bok choy to the plates with the meat. Add the cooked soba to the braising sauce in the pot and bring to a boil; cook until heated through, 4 to 5 minutes. Transfer to the plates using tongs. Add the cherries to the sauce and boil until the mixture is thickened and the cherries are soft, about 10 minutes; season with salt and pepper. Pour the sauce over the meat, greens and noodles. Top with the scallions.

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Chicken Fricassee

I found this recipe in the October 2012 issue of Food Network magazine. It was really great because it gave step by step instructions for cooking the dish. It is a French dish which can be a bit intimidating, but it was very easy and very delicious! The recipe called for one whole chicken, but drumsticks were on sale so that is what I used. I think next time I make this, before serving, I will take the chicken off of the bone and serve it more like a soup because the broth is very tasty. I may even throw a few spaghetti noodles in there. I think this dish would also be good with pork, however, if you are not a meat eater, this one isn't for you. I don't think seafood would be all that great in this one. You could also serve this dish over rice or creamy mashed potatoes. You will want some good bread to sop up the sauce! This took approximately an hour and a half start to finish.

Season both sides of chicken with salt and pepper. Preheat Dutch oven or other large heavy pot over medium high heat. Add 2 tbsp butter and the oil to pot. 

When butter melts and foam subsides, add half the chicken, skin side down, in a single layer, do not crowd pot (like I did). If butter begins to blacken, lower heat. Fry chicken turning once, until golden brown on both sides (about 10 minutes total). Transfer chicken to a plate, repeat if there is any remaining chicken. 

Reduce heat to medium, add onion, carrot, and celery to pot. Scrape up any browned bits with a wooden spoon. 

Saute mixture, stirring occasionally, until soft and golden brown in places (8-10 minutes).

Add mushrooms and cook, stirring occasionally, until they become dark and glossy and begin to release liquid (4-5 minutes). 

 Stir in flour and cook until it is absorbed by vegetables and is no longer visible (1 minute).

Add wine to pot and bring to a boil stirring until liquid just thickens (45 seconds). I didn't have white wine so I used 2/3 cup of vermouth. 

Add 4 cups chicken broth broth and stir. 

Place chicken, skin side up, in a single layer on top of the veggies, pour any juices from the plate into the pot. Tie parsley, thyme, and bay leaf together with chicken twine, add to pot. I did not have any kitchen twine on hand so it is perfectly fine to let the herbs loose in the pot! Bring to a boil then reduce to a simmer. Cover partially. Cook until chicken is no longer pink (about 30 minutes). 

Transfer chicken to a clean plate. Simmer liquid uncovered until reduced slightly (5 minutes). Discard herbs.

Make a sauce thickener - whisk together egg yolks and cream in a medium bowl or large measuring bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tbsp at a time, into cream and egg mixture to temper it. Stir tempered mixture into pot.

Return chicken to pot, add tarragon, lemon juice, and remaining tbsp butter. Bring to a simmer. Stir gently to combine and serve.

I was so excited to taste this dish that I did not take a photo of it on my plate! The sauce was rich and creamy and really delicious. I will most definitely be making this again! 

Chicken Fricassee - from October 2012 Food Network magazine

1 whole chicken 3 1/2 - 4 lbs.

Kosher salt and black pepper

3 tbsp unsalted butter

1 tbsp EVOO

1 small yellow onion, diced

1 carrot chopped

1 celery stalk chopped

8 oz. mushrooms

2 tbsp all-purpose flour

2/3 cup dry white wine

4 cups chicken broth

2 sprigs fresh flat-leaf parsley

2 sprigs fresh thyme

1 bay leaf

2 large egg yolks, room temperature

1/4 cup heavy cream

2-3 tbsp roughly chopped fresh tarragon leaves

2 tbsp fresh lemon juice

Season chicken on both sides with salt and pepper. Preheat Dutch oven or other large heavy pot over medium high heat. Add 2 tbsp butter and the oil to pot. When butter melts and form subsides, add half the chicken, skin side down, in a single later, do not crowd pot. If butter begins to blacken, lower heat. Fry chicken turning once, until golden brown on both sides (about 10 minutes total). Transfer chicken to a plate, repeat if there is any remaining chicken. 

Reduce heat to medium, add onion, carrot, and celery to pot. Scrape up any browned bits with a wooden spoon. Saute mixture, stirring occasionally, until soft and golden brown in places (8-10 minutes).

Add mushrooms and cook, stirring occasionally, until they become dark and glossy and begin to release liquid (4-5 minutes). Stir in flour and cook until it is absorbed by vegetables and is no longer visible (1 minute).

Add wine to pot and bring to a boil stirring until liquid just thickens (45 seconds). Add broth and stir.

Place chicken, skin side up, in a single layer on top of the veggies, pour any juices from the plate into the pot. Tie parsley, thyme, and bay leaf together with chicken twine, add to pot. Bring to a boil then reduce to a simmer. Cover partially. Cook until chicken is no longer pink (about 30 minutes). Transfer chicken to a clean plate. Simmer liquid uncovered until reduced slightly (5 minutes). Discard herbs.

Make a sauce thickener - whisk together egg yolks and cream in a bowl or large measuring bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tbsp at a tome, into cream and egg mixture to temper it. Stir tempered mixture into pot.

Return chicken to pot, add tarragon, lemon juice, and remaining tbsp butter. Bring to a simmer. Stir gently to combine and serve.

This meal can be made one day ahead. leave out the tarragon until you are ready to serve the meal. Let fricassee cool completely in the pot and then refrigerate it. Before serving, simmer the fricassee over medium heat, uncovered, until hot, then stir in tarragon.

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Chocolate, Lime, Coconut Ice Box Butter Cookies

I didn't do a super great job of taking photos as I went with this one. I was too busy thinking about eating the finished product! The cookie dough needs to chill for 8 hours (or overnight) before you can make the cookies so you have to have a little patience. The dough will harden and is much easier to work with. It was a bit of an experiment. I had never made this before. This recipe will make about 3 to 4 dozen cookies depending on the size of your cookie. This can be doubled or cut in half! 

Beat together 1/2 cup softened butter, 1 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, and 1/2 tbsp vanilla. This can be done in your stand mixer of with your hand mixer. 

Mix until incorporated. Add one egg and mix just until blended.

In a small bowl, add just under 2 cups flour, 1/4 tsp salt, and 1/4 tsp baking powder. Slowly incorporate this into your butter mixture beating just until blended with each addition.

Here, you have a choice, you can add in your goodies at this point, or you can add them in later. The dough will need to sit in the fridge for 8 hours (or overnight) from here. I added my goodies in the next day. I put my dough into a Ziploc bag, set it in the fridge, and the next day, I took it out, put it back in my mixer, added the zest of one lime, two squares of Ghirardelli milk chocolate, two squares of Ghirardelli white chocolate, 1/4 cup coconut, and 1/4 cup macadamia nuts. Mix together with the paddle attachment. With slightly wet hands, form the dough into cookies on a parchment paper covered baking sheet. Bake at 350 degrees for about 10 minutes or until cookies are lightly browned. 

Before the oven

 Let cookies cool completely before packing them up. 

After the oven

Eat me!

If you don't like my goodies, you could do chocolate chunks and peanuts, roasted peanuts and chocolate chunks, lemon zest and fresh basil, instant coffee and chocolate covered toffee, roasted pecans and toffee, peanut butter chips and milk chocolate chips, I can go one and on with the combinations. 

Chocolate, Lime, Coconut Ice Box Butter Cookies

1/2 cup softened butter
1 1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/2 tbsp vanilla
1 egg
Just under 2 cups flour
1/4 tsp salt
1/4 tsp baking powder

Beat together 1/2 cup softened butter, 1 1/4 cup granulated sugar, 1/4 cup packed light brown sugar, and 1/2 tbsp vanilla. This can be done in your stand mixer of with your hand mixer. Mix until incorporated. Add one egg and mix just until blended. In a small bowl, add just under 2 cups flour, 1/4 tsp salt, and 1/4 tsp baking powder. Slowly incorporate this into your butter mixture beating just until blended with each addition. Put dough into a ziplock bag or wrap with saran wrap and let chill for 8 hours or overnight. Add any goodies you like to the dough and mix together with hands or with the paddle attachment of a stand mixer. I would use about 1/4 cup of each extra something that you add to this recipe. With slightly wet hands, form the dough into cookies on a parchment paper covered baking sheet. Bake at 350 degrees for about 10 minutes or until cookies are lightly browned. Try not to eat them all! 

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Smothered Pork Chops with Roasted Vegetables

I am trying to switch my taste buds over from summer produce to fall produce. It is no easy task, but I do love roasted veggies. My love affair began one Thanksgiving when my step mom made them with our diner. What she did to those vegetables was magical so I like to copycat her idea and add in different items. My husband loves these pork chops, but he is not a big fan of the veg, but I think they compliment one another really well. Many people either think they hate Brussels sprouts, or think they have to cook them for an hour or more. When cooked right (and they don't take long), they can be so tasty and add a different level of flavor to a roasted veg dish. 

There are a few different ways of doing these veggies. You could leave the tater raw, peel the skin off of it, dice it, and put it along with the other chopped veggies into a baking pan and drizzle with EVOO, salt and pepper, and bake at 400 degrees for about 30 minutes. The potato generally takes longer than the other veggies, so I like to start with cooking the tater first. You could bake the tater, roast the other veggies, slice the tater in half, and top it with the cauliflower, Brussels sprouts, and red onion. The canvas is yours. Paint it any way you like. 

This is what I did...place baking potato on a baking pan (puncture it with a fork to make several holes around it, put a light coat of EVOO on the skin and sprinkle Kosher salt on it). Slice up 1/2 head of cauliflower, cut 2 handfulls of Brussels sprouts in half, thinly slice 1/2 red onion. Coat vegetables with a light coating of EVOO and salt/pepper. Bake at 400 degrees. The cauliflower, Brussels sprouts, and red onion will be ready to come out after 20 minutes, the potato will need to cook for an hour or until tender when lightly squeezed. When the tater is done, peel off the skin and cut it in bite sized pieces. 

Add all veggies into a medium sized bowl and stir. I topped mine with balsamic vinaigrette and Parmesan cheese. 

Moving to the chops - Drizzle a few rounds of EVOO to the bottom of a large skillet and put it on medium high heat. Season chops with salt, pepper, and season all. Dredge chops in flour, tap off the excess, and add to the skillet. Cook 2-3 minutes per side (you are not cooking the pork chops completely at this time). Set aside on a plate. 

Lower heat just a tad, add butter, onion, and thyme to same skillet, add a small pinch of salt. Cook, stirring occasionally, until onion is golden brown (about 8 minutes).

Add 2 tbsp if the reserved flour to the skillet and stir into the onion mixture for 1 minute. 

Add the chicken broth, bring liquid to a boil, and let reduce by 1/3 (about 2 minutes).

Add buttermilk to the skillet and return the chops. 

Bring sauce to a simmer, turn heat to medium and cook until sauce thickens and the chops are cooked through (about 10-12 minutes). 

Let's eat!

Smothered Pork Chops

4 bone-in chops

Kosher salt

1/2 tsp Season All

3/4 cup flour

2 tbsp EVOO

1 tbsp unsalted butter

1/2 onion

1 tsp fresh thyme

1 1/2 cups chicken broth

2/3 cup buttermilk

Drizzle EVOO in a skillet and turn on medium high heat. Sprinkle pork chops with salt, season all seasoning, and pepper on both sides. In a shallow bowl, add the flour and coat both sides of the pork chops in the flour tapping off the excess. Reserve the remaining flour. Add chops to skillet and cook 2-3 minutes per side. Transfer to a plate when finished (you are not cooking them all the way through at this point). 

Add butter, onion, thyme, and a pinch of salt to the skillet. Cook, stirring occasionally, until onion is golden brown (about 8 minutes).  Add 2 tbsp of the reserved flour to the skillet and stir into the onion mixture for 1 minute. Add the chicken broth, bring liquid to a boil, and let reduce by 1/3 (about 2 minutes).

Add buttermilk to the skillet and return the chops. Bring sauce to a simmer, turn heat to medium and cook until sauce thickens and the chops are cooked through (about 10-12 minutes). 

Roasted Vegetables

1 baked potato

1 1/2 cups chopped cauliflower

1 cup sliced Brussels sprouts

1/2 red onion

EVOO

Kosher salt

Pepper

Pre-heat oven to 400 degrees, poke several holes in potato with a fork, drizzle potato with EVOO and rub with Kosher salt, place on a baking pan, bake potato for 1 hour or until tender.

Cut up cauliflower, slice Brussels sprouts in half, slice red onion in long thin layers. Drizzle EVOO over, lighly salt and pepper, mix together to coat all pieces, and bake on baking sheet at 400 degrees for 20 minutes. 

Cut up potato into bite sized pieces and add all ingredients to a medium sized bowl. Stir. Top with balsamic vinaigrette and Parmesan cheese if desired. 

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Veal Marsala

I love the taste and tenderness of veal. I found a recipe on Food Network from Giada. Everything she cooks is always amazing so I decided to tackle it. I did double the sauce part of this recipe because I like to spoon it over pasta. The end result was fantastic! This is an extremely quick and easy recipe and is done in about 30 minutes. If you are not a veal eater, chicken can be used, and if you are not a meat eater, I have never tried this, but I think that shrimp with seafood broth instead of chicken broth would be tasty too.

Melt a tbsp of butter and EVOO in a skillet over high heat. While the butter is melting, sprinkle the veal with salt and pepper, cut up a scallion, and smash 3 garlic cloves. When the skillet is hot, add the veal. Cook for about 1-2 minutes, turning when the veal has browned nicely. If you are serving pasta with this meal, start your pasta now too. 

My veal

Time to turn over

When the veal is cooked through, set it aside on a plate, and add a drizzle of EVOO to the same pan, then toss in the scallions and garlic. Cook for about 1 minute. 

Add the Marsala wine and let it reduce by half. Then, add the chicken broth and rosemary leaves and let this reduce by half. Add the veal back to the skillet with another tbsp of butter. Season with salt and pepper to taste.

I like my veal Marsala over pasta because the juice is great. 

The original link to Giada's recipe is...

http://www.foodnetwork.com/recipes/giada-de-laurentiis/veal-marsala-recipe/index.html

Ingredients

• 8 veal cutlets (about 3 ounces each)
• Salt and freshly ground black pepper
• 2 to 3 tablespoons unsalted butter
• 2 to 4 tablespoons olive oil
• 1 large shallot, finely chopped
• 2 to 4 garlic cloves, smashed
• 2 ounces assorted mushrooms, sliced
• 1/2 cup sweet Marsala
• 3/4 cup low-salt chicken broth
• Leaves from 1 fresh rosemary sprig

Directions

Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of theolive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.

Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.

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