Veal Chops with Roasted Shallots, Arugula, and Soft Polenta

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  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh thyme leaves
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon coarse kosher salt
  • 1 tablespoon ground black pepper
  • 4 1 3/4-inch-thick veal rib chops (each about 12 ounces), frenched
  • 18 small shallots, peeled, halved
  • 1 12-ounce package grape tomatoes
  • 1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar

Recipe Preparation

  • Whisk 3/4 cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl. Rub thyme mixture all over veal chops; place in glass baking dish. Pour oil-lemon marinade over; let stand 15 minutes.

  • Preheat oven to 450°F. Combine shallots, vinegar, and remaining 1/4 cup oil in medium roasting pan; toss to coat. Sprinkle with salt and pepper. Roast until shallots are browned and tender, about 15 minutes. Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer. Remove pan from oven. Add capers and 1 tablespoon reserved brine and stir to blend.

  • Meanwhile, heat large ovenproof skillet over high heat. Drain veal chops and transfer marinade to heavy small saucepan. Add veal to skillet and cook until browned, about 3 minutes per side. Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.

  • Bring reserved oil-lemon marinade to boil; boil 2 minutes. Place 1 veal chop on each of 4 plates. Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside. Drizzle with oil-lemon marinade. Garnish with arugula and serve.

Reviews Section


The Ferraro family, through a lifetime of culinary experience, brings a selection of authentic Italian food to the heart of Las Vegas. Utilizing the finest, freshest ingredients, the flavors of Italy come to life, allowing you to share in the Ferraro family heritage. Taking inspiration from Italy herself, every dish is designed to stimulate the palate and impart the feelings and comforts of home cooking. Farm-fresh produce, hand-rolled pastas, whole animals and wild caught fish are prepared daily, on-site. The beauty of Italian food is its simplicity and soul. We let our food, and cooking, do the talking. We invite you to browse our lunch, dinner, happy hour and late night menus. Enjoy!

Baked rice with sour cream, chiles, and corn (page 58)

From Bon Appétit Magazine, October 2006: Special Anniversary Issue: 50 Delicious Years Bon Appétit Magazine, October 2006 by Zarela Martinez

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  • Categories: Rice dishes Side dish Mexican Vegetarian
  • Ingredients: poblano chiles long grain rice canned corn sour cream cilantro sharp white cheddar cheese

Wednesday, August 5, 2009

Grilled Asparagus

1 lb. asparagus spears, trimmed

Ingredients for marinade:
2 T olive oil
1 garlic clove, minced
1 T balsamic vinegar
freshly ground pepper
pinch of kosher salt


Soak bamboo skewers in water for about an hour before grilling.

Combine all of the ingredients and marinate asparagus spears for about 2 hours.

Prepare the asparagus spears for the grill by lining them up side-by-side and skewering them together along their sides (one bamboo skewer just below the tips, and a second near the bottom).

Depending on the size of the asparagus spears, grill until tender but still green (2-3 minutes for thin spears medium to large spears can take up to 5 or 6 minutes).

Dinner Party Menus

Green Bean, Herbs & Heirloom Tomato Salad over Choice of Grain/Pasta – steamed green beans, heirloom tomato wedges, fresh herbs, over Israeli Couscous or Quinoa, topped with roasted Marcona almonds and drizzled with a light garlic lemon vinaigrette (GF, DF)

Arugula & Roasted Beet Salad with Feta Cheese & Balsamic – fresh arugula and Italian rocket tossed with roasted red and yellow beets and Feta cheese drizzled with a Balsamic vinaigrette

Creamy Onion Soup with Bacon Nut Crumble – onions, potatoes, cream, bacon, walnuts, parsley

Arizona Citrus Salad – slices of grapefruit, orange, tangerine, red onion, Kalamata olives drizzled with a citrus-herb vinaigrette

Garden grown Tuscan Kale Salad – chopped Dinosaur kale, smoked chile almonds and crunchy bread bits tossed with a herb vinaigrette

Creamy Wild Mushroom Soup with Sherry – porcini, Bella and Shiitake mushrooms with onion, cream, butter, sherry and chives

Fresh Strawberry Spinach Salad – with toasted walnuts, strawberry slices, Goat cheese tossed in a strawberry vinaigrette

Greens, Apple & Apricot Salad – Mixed greens, crisp apple slices, diced apricot, red onion slices, Chile-spiced almonds topped with a Scallion Vinaigrette (Vegetarian, Vegan, GF)

Rustic Greek Salad – romaine lettuce, tomatoes, cucumbers, red onion, green pepper, fresh oregano, Feta cheese crumbles in a red wine vinaigrette (Vegetarian, GF, *Vegan)

Pear & Bacon Salad with Parmesan Vinaigrette – mixed greens with sautéed butter pears, crispy bacon and topped with a Parmesan Vinaigrette (GF)

Shredded Brussels Sprout Salad – brussels sprouts, apple, pomegranate seeds, toasted walnuts, sherry vinaigrette (Vegan, Vegetarian, GF)

Arizona Coleslaw with Avocado and Jicama (Vegan, Vegetarian, GF)


Your Favorite Picatta – Choose 1. Organic Chicken Breast, 2. Filet of Salmon or 3. Veal Cutlet. Sauteed with capers, garlic, lemon, white wine butter sauce (GF option)

Steak au Poivre – a French classic beef filet encrusted with peppercorns and drizzled with a Cognac pan sauce ($30 per person supplement)

Cabernet Braised Beef Ribs – hearty beef ribs cooked in a wine-based tomato, carrot, onion, garlic sauce (GF) ($25 per person supplement)

Chicken Breasts with Roasted Garlic Goat Cheese Sauce – served over wild rice blend with toasted pecans (GF)

Ginger-Garlic Swordfish Steaks – seared and roasted swordfish steaks, butter, garlic, lemon sauce (GF) ($25 per person supplement)

Veal Scallopini in Brandy Cream Sauce – veal cutlets, mixed mushrooms, white wine, brandy, cream, Italian parsley (GF)

Pepper-Crusted Filet of Beef – roasted filet of beef coated in a peppercorn crust served with horseradish cream ($30 per person supplement) (GF)

Carrot Osso Bucco – slow roasted carrots, porcini mushrooms in a Cabernet Sauvignon wine sauce (Vegetarian, Vegan, GF)

Maple-Glazed Filet of Salmon with Lemon – roasted filet of salmon with maple glaze and a squeeze of lemon (GF)

Brown Butter Gemelli Pasta with Asparagus – nutty brown butter, fresh asparagus and Parmsesan cheese (Vegetarian)

Lemon Thyme Roasted Tomatoes & Fingerling Potato Casserole – roasted fingerling potatoes, tomatoes, onion, thyme, Kalamata olives, capers and lemon baked in an individual casserole (Vegetarian, Vegan, GF)

Crispy Cauliflower Tinga Tacos with Lime Crema – a vegetarian favorite of crispy sauteed cauliflower coated with a Adobo-enchilada sauce and topped with avocado-lime-cilantro sauce (Vegetarian, Vegan, GF)

Chicken, Vegetable or Seafood Paella – saffron-flavored aboroio rice dish, served with sauteed chicken, Spanish chorizo sausage, and/or clams, mussels and shrimp. A variety of vegetables (red peppers, artichokes, green beans, peas, Spanish olives, onions, garlic, lemons, and/or garbanzo beans) depending upon which paella version you choose ($25 per person supplement)

Roasted Cod with Tomato Cream Sauce – topped with a cherry tomato, preserved lemon, parsley and oregano sauce (GF)

Herb Roasted Pork Tenderloin with Rosemary Garlic Butter – mixed herbs coating a pork tenderloin roasted and topped with garlic butter sauce (GF)

Sauteed Wild Mushrooms and Herbs with Creamy Polenta (Vegetarian, GF)

Linguini with Bolognese Sauce – slow simmered pork & beef sauce made with San Marzano tomatoes, tossed over Italian imported semolina linguini and sprinkled with Pecorino-Romano cheese

Linguini with Mushroom Bolognese Sauce – sauteed mixed mushrooms, onions, garlic, simmered with San Marzano tomatoes, tossed over Italian imported semolina linquini and sprinkled with Pecorino-Romano cheese (Vegetarian, Vegan option)

Butter-roasted aubergines, roasted tomatoes with freekeh and koch-kocha – Mediterranean eggplant, tomatoes, garlic, freekeh, green peppers, chiles, lime, cardamom (Vegan, Vegetarian, GF)

Baked Ham with Brown Sugar Orange Citrus Glaze – ham roasted with an orange marmalade glaze, black pepper (GF)

Seared Portobella Mushroom Steaks topped with Lemon-Basil Petso and Macadamia Nuts (Vegetarian, Vegan, GF)

Pork Roast with Sweet-Onion Pumpkin Seed Relish – bone-in rib pork roast, sweet onions, rosemary, thyme, pumpkin seeds (GF)

Chicken Beasts with Lemon-Dijon Tarragon Baste – roasted chicken breasts drizzled in a citrus-mustard herb sauce

Lamb Chops with Apricot-Prickly Pear Glaze – grilled lamb chops drizzled with an apricot-prickly pear cactus glaze (GF)

Chicken Tagine – braised chicken, onions, garlic, saffron, Castelvetrano olives, preserved lemons


Fontina & Cheddar Cheesy Potatoes – baked yukon gold potato slices, onion, Fontina cheese, Cheddar cheese, cream, butter, toasted bread crumbs (Vegetarian)

Italian Tomato Polenta – creamy corn polenta, butter, sun dried tomatoes, Parmesan cheese (Vegetarian, GF)

Sweet Potato Grain with Gruyere Cheese – a rich sweet potato dish baked with French cheese and cream (Vegetarian, GF)

Mascapone Creamed Spinach – made with fresh spinach baked with a mascarpone, Parmesan, and cream sauce (Vegetarian, GF)

Israeli Couscous – saffron, marcona almonds, blood orange oil drizzle (Vegan, Vegetarian, GF)

Italian Farroto – imported Farro cooked with sautéed onions, thyme, porcini and Bella mushrooms, plus Parmesan cheese – a creamy version of Risotto only using whole-grain Farro from Italy (Vegetarian, GF)

Roasted Rosemary Red and White Baby Potatoes – garlic, olive oil, rosemary (Vegan, Vegetarian, GF)

Wild Rice Pilaf – cashews, shiitake mushrooms, brown butter, Arizona dates, shallots, lacinato kale (Vegetarian, GF)

Roasted Butternut Squash – sage, brown butter, toasted hazelnuts (Vegetarian, GF)

Asparagus & Prosciutto Gratin – asparagus spears wrapped in prosciutto topped with garlic bread crumbs

French Onion Stuffed Sweet Potatoes – slow roasted and topped with Gruyere cheese, caramelized onions, parsley, and garlic butter bread crumbs

Creamy Garlic Mashed Potatoes – sour cream, cream, garlic, butter, parsley (Vegetarian, GF)

Charred Broccolini – Calabrian chili paste, oregano, toasted almonds, garlic bread crumbs, pecorino romano cheese (Vegetarian, *GF)

Roasted Brussels Sprouts & Bacon – sauteed mixed mushrooms, crispy bacon, Manchego cheese, sherry vinaigrette (Vegetarian, GF)

French Green Beans – steamed green beans, toasted almonds, lemon zest and butter (*Vegan, Vegetarian, GF)

Crisp Zucchini, Eggplant & Tomato Bread Gratin – Baked veggies with oregano, basil and crusty bread crumbs (Vegan, Vegetarian, Can be GF)


Apple Tarts with Cinnamon Whipped Cream – sliced apples baked in a puff pastry with apricot jam and topped with a dollop of cinnamon-flavored whipped cream

Chocolate-Vanilla Panna Cotta Tart – individual chocolate crust, vanilla panna cotta, balsamic strawberries in a tart shell (Vegetarian)

Flourless Chocolate Tart – decadent dark chocolate tart slice, raspberry sauce, whipped cream & raspberries (Vegetarian, GF)

Apricot & Almond Biscotti with White Chocolate Drizzle – chunky dried apricots with almonds in a twice-baked crisp cookie (Vegetarian)

Buttery Bread Budding with Brandy Cream Sauce – soft local bread, raisins, cream, cinnamon, nutmeg, butter, creamy brandy sauce (Vegetarian)

Orange Seville Almond Cake – olive oil, oranges, light powdered sugar frosting (Vegetarian)

Creme Brûlée Tart – pastry crust filled with a vanilla bean egg custard topped with a hard-shell burnt sugar glaze

Pumpkin cookies with Brown Sugar Frosting – soft pumpkin-spiced cookies topped with a brown sugar frosting


Prices available upon request.

Chocolate Cake with Chocolate Whipped Buttercream or Vanilla Whipped Buttercream Frosting

Vanilla Cake with Vanilla Whipped Buttercream of Chocolate Whipped Buttercream Frosting

Red Velvet Cake with Cream Cheese Frosting

Pumpkin Cake with Brown Butter Cream Cheese Frosting

Strawberry Cake with Strawberry Frosting

Salted Caramel Pumpkin Cheesecake

Double-Crusted Pineapple Pie

(Cakes are available in the following sizes: Towering 3-layer 6″x2″ 3-layer 10″x2″ or 10″x15″ Single Layer Jelly Roll Pan)

Veal Chops with Roasted Shallots, Arugula, and Soft Polenta - Recipes

Chef Selection of Hard, Soft and Bleu Cheeses, Cured Meats, Accoutrement and Crostini

Flash Fried, Tomato Gorgonzola Dipping Sauce

(6) Butterflied Shrimp, Chipotle Lime Aïoli

Grilled Lamb Merguez Sausage, House Hummus, Cucumer, Feta

House Hummus, Sundried Tomato Pesto, Shaved Cucumber

Pancetta, Charred Fennel, Heirloom Cherry Tomatoes, Chardonnay, Smoked Tomato Butter, Grilled Bella Bread

Choose Beef or Chicken, Marinara, Ricotta Salata, Basil

Flash Fried Rings and Tentacles, Marinara Sauce

ESVA Selects, Blue Crab Remoulade, Lemon

Foccacia, Bruschetta, Tapenade, Herbed Goat Cheese, Mixed Greens, Aged Balsamic Reduction

Hummus, Sundried Tomato Pesto, Pimento Cheese, Marinated Artichoke Bruschetta
$5 each

Ø &ndash Gluten Free &ndash Available upon request. Please note our kitchen uses flour, gluten and nuts.

&bull &ndash Jim White Approved for nutritional standards.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

We only use all natural, vegetarian fed, hormone free, no antibiotic chicken in our preparation.


16 oz. Truffle Parmesan Fritts, Char Grilled Broccolini, Foie Gras Butter

Grilled Asparagus, Potato Croquette with Camembert and Blueberry Demi Glaze

Sautéed Arugula, Sundried Tomato Couscous with Onion and Fresh Basil, Fig Balsamic Drizzle

Dijon Glaze, Cannellini Beans, Sautéed Spinach, Crispy Capers

Softshell Crabs, Pesto, Cherry Tomatoes, White Wine, Garlic, Olive Oil, Basil

Artichokes, Cherry Tomatoes, Garlic, Butter, Lemon, Capers, Parsley, Capelinni


&bull ADD CHICKEN $7----SALMON* $10 ----SHRIMP $9

Romaine, Romano Cheese, Bella Croutons, Caesar Dressing

Shaved Romano Cheese, White Balsamic Vinaigrette

Arugula, Vine Ripened Tomatoes, Balsamic Reduction, Pesto, Olive Oil

Fried Green Tomatoes, Vine Ripened Tomato Jam, Burrata, Garlic Toasted Crostini, EVOO

Carrots, Cucumbers, Tomatoes, Onion, White Cheddar, Herbed Coutons

Blackened Chicken Breast, Mixed Greens, Cherry Tomatoes, Red Onion, Roasted Peppers, Mushrooms, Gorgonzola, Fred Dressing

Grilled Beef Tenderloin* Bites, Romaine, Cherry Tomatoes, Cucumbers, Gorgonzola, Crispy Onions

Ø &ndash Gluten Free &ndash Available upon request. Please note our kitchen uses flour, gluten and nuts.

&bull &ndash Jim White Approved for nutritional standards.


Artichoke Hearts, Heirloom Cherry Tomatoes, Capers, Basil, Garlic, White Wine

Cherrystone Clams, Baby Clams, Heirloom Cherry Tomatoes, Shallots, White Wine, Garlic

Mushrooms, Spinach, Olive Oil, Garlic, Marsala Wine, Linguine

Capers, Roasted Tomatoes, Lemon, Spinach, Linguine Aglio Olio

House Made Italian Sausage, Charred Brocolinni, Garlic, Red Chili Flakes, EVOO, Shaved Parmesan

Shrimp, Pancetta, Roasted Tomatoes, Vodka, Cream, Garlic, Red Pepper Flakes, Garganelli

House Made Classic, Italian Sausage, Marinara, Aged Parmesan, Mozzarella, Pecorino Romano, Grilled Bella Bread

Marinara, Mozzarella, Shaved Parmesan, Basil

+Parmesan--Marsala--Piccata: Can be prepared using Chicken ($24) or Veal ($28)

SIDES--Sauteed Spinach---Seasonal Vegetables---Pasta---Truffle Parm Frites ---Sundried Tomato Couscous $5

ADD ONS---Salmon* $10-Shrimp $9---Chicken $7---Sausage $6--(2) Meatballs---$8

All items may be split for an additional charge of $2

Gluten Free Pasta available for an additional charge of $3

&bull &ndash Jim White Approved for nutritional standards.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

We only use all natural, vegetarian fed, hormone free, no antibiotic chicken in our preparation.



Additional Toppings - $2.00/each

Gluten Free - Cauliflower Crust - $3.00

Bella Pizza Sauce, House-Made Fresh Mozzarella

Chargrilled Vegetables, House-Made Fresh Mozzarella, Olive OIl, Sea Salt, Balsamic Reduction

House-Made Fresh Mozzarella, Vine Ripe Tomatoes, Fresh Basil, Olive Oil and Sea Salt

Mission Figs, Goat Cheese, Caramelized Onion, Crumbled Prosciutto, Balsamic Reduction and Gremolata Salad

Pesto, Feta, Spinach, Cherry Tomatoes, Artichokes, Roasted Red Peppers, Kalamata Olives

House-Made Sausage, Sliced Pepperoni, Mushrooms, 3 Cheeses, Bella Pizza Sauce

Ø &ndash Gluten Free &ndash Available upon request. Please note our kitchen uses flour, gluten and nuts.

&bull &ndash Jim White Approved for nutritional standards.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

We only use all natural, vegetarian fed, hormone free, no antibiotic chicken in our preparation.








Our Famous Layered Wonder

Vanilla Bean, Caramel, Turbinado Sugar

Salted Caramel Tart





Ø &ndash Gluten Free &ndash Available upon request. Please note our kitchen uses flour, gluten and nuts.


20% gratuity added to parties of 6 or more.

We only use all natural, vegetarian fed, hormone free, no antibiotic chicken in our preparation.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.

All Menu Items Are Subject To Change According to Availability and Pricing

Spinach Salad with Sardines and Crispy Prosciutto

  • 1 lemon, zested, plus 3 tablespoons juice
  • 1/4 cup extra-virgin olive oil, divided
  • Coarse salt and freshly ground black pepper
  • 1/4 cup golden raisins
  • 2 ounces thinly sliced prosciutto, torn into 3-inch pieces
  • 8 cups baby spinach (6 oz)
  • 1 can (4.25 ounces) sardines, packed in olive oil, drained
  • 2 tablespoons freshly minced chives

Whisk the lemon juice and 3 tablespoons of the oil in a small bowl. Season with salt and pepper and stir in raisins.

Heat oven to 400 degrees F. On a rimmed baking sheet, arrange prosciutto in a single layer and brush with remaining tablespoon of oil. Bake, rotating halfway through, until crisp and deep golden brown, about 9 minutes.

Arrange spinach on a platter and top with sardines, prosciutto, lemon zest and chives. Drizzle with dressing and adjust seasoning as necessary.

Pork Chops with Creamy Marsala Sauce

Makes 4 servings


  • 1/2 cup Marsala (see Note), divided
  • 2 teaspoons cornstarch
  • 1/4 cup all-purpose flour
  • 4 thin boneless pork loin chops (about 1 pound), trimmed
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 teaspoons extra-virgin olive oil
  • 4 thin slices prosciutto (2 ounces), chopped
  • 1 small onion, halved and thinly sliced
  • 3 teaspoons chopped fresh oregano or 1 teaspoon dried
  • 3 teaspoons chopped fresh chives, divided
  • 1 cup low-fat milk

Mix 2 tablespoons Marsala and cornstarch in a small bowl set aside.

Place flour in a shallow dish. Sprinkle pork chops with salt and pepper, then dredge in the flour.

Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the pork chops. Cook until well browned on both sides, about 2 minutes per side. Transfer to a plate.

Add prosciutto to the pan and cook, stirring constantly, until browned, about 1 minute. Add onion and cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add the remaining 6 tablespoons Marsala, oregano and 1 1/2 teaspoons chives and bring to a boil, scraping up any browned bits. Add milk and the reserved cornstarch mixture to the pan adjust the heat to maintain a simmer. Cook, stirring occasionally, until the sauce has thickened and reduced slightly, 4 to 6 minutes.

Return the pork chops and any accumulated juice to the pan and simmer, turning to coat, until heated through, 1 to 2 m inutes. Serve the chops topped with the sauce and garnished with the remaining 1 1/2 teaspoons chives.

Note: Marsala, a fortified wine from Sicily, is a flavorful addition to many sauces. Don’t use the “cooking Marsala” sold in many supermarkets—it can be surprisingly high in sodium. Instead, purchase Marsala that’s sold with other fortified wines in your wine or liquor store. An opened bottle can be stored in a cool, dry place for months.

Recipes: Cooking on the fly

Canola oil spray
Four 5-ounce boneless loin center-cut pork chops
1 teaspoon ground allspice
1 medium onion (about 8 ounces)
1 1/4 pounds cabbage
1 large, tart red apple such as winesap
2 teaspoons caraway seeds
Freshly ground pepper
1 1/4 cups off-dry white wine such as Riesling or Gewurztraminer
1/4 cup red wine vinegar
1/4 teaspoon ground cloves
1 tablespoon sugar

1. Spray a nonstick skillet with canola oil spray and put over medium heat. Season the pork with allspice and salt and add to the skillet. Cover.

2. Meanwhile, spray a 12-inch, nonstick sautè pan or Dutch oven with canola oil spray and put over medium heat. Peel and quarter the onion. Put the onion in a food processor and pulse just until chopped. (Or chop by hand.) Add to the sautè pan, increase the heat to medium high, and stir. Remove the core from the cabbage and shred using a chef's knife, the large holes of a four-sided grater, or the slicing attachment of the food processor. Add to the onion, stir, and cover. Turn the chops over.

3. Sit the apple upright on a cutting board and cut straight down on four sides around the core. (Do not peel.) Cut the sides into 1/2-inch cubes and add to the cabbage and onion. Add the caraway seeds and salt and pepper to taste. Stir well.

4. Put the chops on top of the cabbage mixture and cover. Mix the wine, wine vinegar, cloves and sugar in a small bowl. Pour over the pork and cabbage. Cover and cook for 5 minutes, or until the cabbage is wilted but still firm and the pork chops are cooked through. Shake the pan a few times to cook evenly. If some liquid remains when the cabbage is done spoon it over the pork when serving. Serves 4.

Monkfish Osso Buco

1 tablespoon olive oil
4 monkfish steaks with the bone in the center (about 7 ounces each) or similar steaks of cod, halibut, or Chilean sea bass 1 teaspoon salt plus additional for seasoning
Freshly ground black pepper
1/4 cup all-purpose flour
1 medium onion (about 8 ounces)
2 cloves garlic
1 carrot
1 rib celery
1 lemon
2 sprigs parsley, preferably flat-leaf, enough for 1 tablespoon of leaves when chopped
One 14.5-ounce can diced tomatoes or 1 large tomato, about 12 ounces
1/2 cup dry white wine
2 tablespoons capers, drained
1 cup instant polenta

1. Put the oil in a 12-inch nonstick sautè pan over medium heat. Season the monkfish with salt and pepper. Put the flour on a sheet of wax paper or a pie plate and dredge the fish in the flour. Shake off any excess flour. Increase the heat in the pan to medium-high and add the monkfish.

2. While the monkfish cooks, peel and quarter the onion. Peel the garlic. Trim, peel and cut the carrot crosswise into 4 roughly equal pieces. Trim and cut the celery crosswise into 4 roughly equal pieces. Put the vegetables into a food processor. Pulse just until chopped. (Or chop by hand.) Turn the monkfish over and cook for 3 minutes.

3. Meanwhile, run the hot-water tap. Put the 1 teaspoon salt and 3 1/2 cups hot tap water in a large heavy saucepan. Cover and bring to a boil over high heat, about 3 minutes. With a lemon zester, zest the lemon rind, then mince. (Or grate with a grater.) You should have about 2 teaspoons. (Save the rest of the lemon for another use.) Mince the parsley leaves. Mix the lemon zest and parsley in a small bowl and set aside.

4. Move the monkfish to one side of the sautè pan, and add the onion, garlic, celery, and carrots. Increase the heat to high and stir the vegetables. Cook for 2 minutes while you open the can of tomatoes (or chop the fresh tomato). Add the wine, tomatoes, capers, and salt and pepper to the pan and stir. Spread the monkfish evenly throughout the pan. Spoon some sauce over the top of the fish to moisten. Cover and cook until the fish feels springy to the touch, about 4 minutes. Shake the pan back and forth a few times while the fish cooks.

5. When the water in the saucepan comes to a boil, gradually pour in the polenta while stirring with a sturdy whisk or wooden spoon. Lower the heat to medium and stir for about 2 minutes, or until the polenta thickens and loses its grainy taste and texture. Divide the polenta among 4 soup plates, spreading it out evenly with a rubber spatula. Put the monkfish on the polenta and spoon the sauce over. Sprinkle the lemon-parsley mixture on top. Serves 4.

Chicken a la Moutarde

1 tablespoon olive oil
Four 5 to 6 ounce boneless, skinless chicken breast halves, pounded (by the butcher if possible) to half their original thickness
1 1/2 teaspoons salt plus additional for seasoning
Freshly ground black pepper
1/2 cup tarragon- or herbes de Provence-flavored Dijon mustard 9or plain Dijon mustard (or plain Dijon mustard mixed with either 1 tablespoon fresh chopped tarragon or 1 teaspoon herbes de Provence)
2 shallots
4 sprigs parsley, preferably flat-leaf
1/2 cup dry white wine
1 cup fat-free, reduced sodium chicken stock
One 8-ounce package of medium egg noodles or egg fettuccine

1. Run the hot-water tap and put 1 1/2 quarts hot tap water in each of 2 pots (one large enough to eventually hold all the water and noodles). Cover and bring both pots to a boil over high heat, 7 to 9 minutes.

2. Meanwhile, put the olive oil in a 12-inch nonstick sautÈ pan over medium heat. Season the chicken with salt and pepper. (If the butcher hasn't done so, pound the chicken between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder before seasoning. Brush one side of each breast with 2 teaspoons of mustard and put the mustard coated side down in the sautè pan. Brush the top side of the breasts with 2 more teaspoons of mustard. Increase the heat to medium-high. Cook the chicken for 3 minutes.

3. Meanwhile, peel and chop the shallots. Chop the parsley leaves. Turn the chicken over. Add the shallots to the pan, and shake to evenly distribute. Cook for 1 minute. Add the wine and stock. Cover and bring to a boil over high heat.

4. When the water for the noodles boils, transfer the water from the smaller pot to the larger pot. Add the 1 1/2 teaspoons of salt to the larger pot and add the noodles. Stir well and cook for 5 minutes, or until the noodles are firm but tender. Drain.

5. Meanwhile, uncover the pan with the chicken breast and let liquid reduce over high heat. As soon as the chicken shows no pink inside (cut into one piece to check if you're not sure), remove the chicken to a plate and cover with foil to keep warm. Add the remaining mustard to the pan. Stir with a wooden spoon just until the mixture begins to thicken, about 1 minute. Add the drained noodles to the pan and toss briefly.

6. With a slotted spoon or tongs, scoop out the noodles and put them on a large platter. Put the chicken on top of the noodles. Using a rubber spatula, pour any sauce left in the pan on top of the chicken. Sprinkle with the parsley.

The following recipes are adapted from: The Working Mother Cookbook from the Editors of Working Mother Magazine (St. Martin's Press, 2000, $24.95)

Pasta with Greens and White Beans with Pesto Toasts

3/4 lb. medium shell or gnocchi-shaped pasta
1 tablespoon extra virgin olive oil
6 fresh plum tomatoes
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
1 can (19 ounces) cannellini beans, drained and rinsed
1 cup reduced-sodium chicken broth
1 teaspoon salt
1 large bunch arugula (about 6 ounces) cleaned, trimmed, and coarsely chopped
1/4 cup parmigiano reggiano cheese

1. Cook pasta according to package directions. Drain.

2. Warm oil in a large nonstick skillet over medium-high heat. Add tomatoes, garlic, and pepper flakes cook 3 minutes, stirring. Add beans, broth, and salt. Simmer 5 minutes. Stir in arugula remove from heat.

3. In large serving bowl, toss drained pasta with sauce. Sprinkle with cheese. Serves 4.

Pesto Toasts:
1 small loaf Italian bread
Prepared pesto

1. Preheat broiler. Cut bread into 8 diagonal slices. Lightly spread each slice with prepared pesto. Broil until toasted.

Roasted Rib-eye with Root Vegetables, Oven Roasted Tomatoes French Bread and Red Wine

4 lbs. well-trimmed boneless beef rib-eye roast, small end
4 large cloves garlic, minced
2 teaspoons dried thyme leaves
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 teaspoon salt
4 lbs. medium Yukon gold or other all-purpose potato, halved
1 package (16 ounces) baby carrots
4 medium onions, cut into 8 thick wedges each

1. Preheat oven to 350 degrees F. Place roast, fat side up on rack in a large, shallow roasting pan. In a small bowl, combine garlic, thyme and pepper press 1/2 of mixture evenly into surface of roast. To seasoning mixture remaining in bowl, add oil and salt. Set aside.

2. In a large bowl, toss potatoes, carrots, onion wedges, and remaining seasoning mixture add to bottom of roasting pan. Roast, uncovered, about 2 hours. Meat is done when meat thermometer registers 135 degrees F.

3. Remove roast to carving board let rest 15 minutes. Warm a baguette in the oven while the beef rests.

4. Slice the roast into 3 equal pieces (about 1lb. each). Reserve 2 pieces beef for later use.

5. With tongs or a slotted spoon, pick out 1 1/2 cups of the roasted onions, reserve for later use. Reserve 1/2 of the potatoes for later use (about 3 cups). Slice remaining piece of beef serve with remaining roasted vegetables. Serves 4.

Oven-Roasted Tomatoes

4 lbs. plum tomatoes (about 30), halved lengthwise and cored
1/4 cup extra virgin olive oil
1 tablespoon salt
1/2 teaspoon black pepper

1. In a large roasting pan, toss all ingredients. Roast, alongside beef, for 1 hour, until soft and shriveled.

2. Serve 8 halves reserve remaining tomatoes and any pan juices for tomato sauce.

Garlicky Shrimp and Swiss Chard with Cheese Grits

1 tablespoon unsalted butter
1 red bell pepper, coarsely chopped
1/2 medium red onion, chopped
6 ounces mushrooms, sliced (2 cups)
5 cloves garlic, minced
1 lb. small shrimp, peeled and deveined
1 medium bunch Swiss chard (about 12 ounces), cleaned, trimmed and coarsely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Melt butter in a large nonstick skillet over medium-high heat. Add red pepper, onions, mushrooms, and garlic. Cook 3 minutes, or until vegetables are tender, stirring.

2. Add remaining ingredients, cook 5 minutes, stirring. Serves 4.

Quick Cheese Grits

1. In a medium sized nonstick skillet set over medium-high heat, bring broth to a boil.

2. Slowly stir in grits reduce heat to low. Cover and cook 7 minutes, or until grits are creamy and thick, stirring occasionally.


How many times have you heard that question? How many times have you asked that question?

I've heard that question waaaay too many times. And often the next sound I hear is "ugh" or"aww" or some other aversionish reply. To help avoid this scenario, I began asking for dinner suggestions. Heck, I'm happy to entertain the peons', er, family's requests. The thing is, they tell me, they can't remember everything I make. They'd like to see a menu. Sigh.

So this page will serve (get it - serve!?) as a menu (as I remember more items, I'll list them). Some of the recipes have already been posted on this site, and you'll find them all linked up. Others will be posted shortly. if the family orders something on this menu. And, hey, feel free to put in requests. I might entertain your ideas, too.

Nommsville "What's For Dinner?" Menu

- Dumplings
- Empanadas
- Egg Rolls
- Stuffed Artichokes
- Bagna Caulda
- Pizza Dip
- Quiche
- Smoked Mozzarella Phyllo "Cigars"
- Hogs in Blankies
- Blue Burger Puffs
- Artichokes Stuffed with Blue Cheese
- Cheese Souffle
- Simplest Guacamole
- Kicked Up Guacamole
- Garlic Knots
- Mock Chopped Liver
- Bacon Wrapped Chicken
- Grandma's Bacon Wrapped Surprise
- Chinese Scallion Pancakes
- Baked Brie

- Tortilla
- Pho
- Wonton
- Borscht
- Egg Drop
- Matzoh Ball/Chicken
- French Onion
- Minestrone
- Cauliflower (or Broc)
- Mashed Potato aka Loaded Baked Potato
- Fiery Chili
- Gazpacho
- Crockpot Turkey Chili

- Chicken Cutlet BBLT (Blue Cheese, Bacon, Lettuce & Tomato)
- Antipasto
- Trader Joe's Slaw
- Northwoods-Inspired Red Cabbage
- Blue Cheese Slaw
- Arugula, Corn, Tomato, Blue Cheese
- Soulvaki-Inspired Salad
- Waldorf
- Ina's Middle Eastern Salad
- Caesar Salad
- Chinese Chicken Ramen Salad

- Carbonara
- Bolognese
- Vegetable Bolognese
- Mario Batali's Fettuccine Alfredo
- Marinara
- Asparagus Carbonara
- Angel Hair with Basil, Parm, Parsley & Garlic
- Lasagna Toss
- National Lasagna Day Lasagna
- Cold Sesame Noodles
- Mushroom Risotto
- Peasto
- Goat Cheese & Spinach
- Mac & Cheese
- Mamma T's Baked Ziti
- Fried Rice
- CauliPasta
- Tuna Casserole
- Turkey Sausage, Rapini Pasta Toss
- Pasta Primavera ("healthy")

- Ropa Vieja
- Brisket
- Braciole
- Stracotto (Italian Chuck Roast)
- Beef Stroganoff
- Beef Stir Fry
- Boeuf Bourguignon
- Bo-Luc-Lac (Shaking Beef)
- Veal Parm
- Veal Saltimbocca
- Meatballs (Swedish, Greek, Asian, Sweet & Sour, Stuffed w/Cheese, Turkey, Baked, Fried. )
- Corned Beef
- Meatloaf
- Marinated Grilled Tri Tips (Asian Style)

- Piccatta
- Aunt Dorothy's
- Ropa Vieja
- Chicken Cutlets
- Matzah Meal Chicken
- Popcorn
- Roasted (Citrus, Chinese, Regular)
- Brick Chicken
- Cacciatore
- Parm
- Tacos
- The Ultimate Turkey
- Chicken Chow Mein - NY Style
- Crockpot Turkey Chili
- Apricot Chicken
- Orange Chicken
- Fried Chicken
- Baked Lemon Chicken
- Lion's Head Casserole
- Enchiladas
- Tamale Pie
- First Date Dinner Chicken-Veggie Casserole
- Moo Goo Gai Pan
- Seared Duck Breast
- Seared Chicken with Avocado and Black Beans
- Baked Parm Chicken Fingers
- Chicken Continental w/Minute Rice (Ron's recipe)
- Chicken & Orzo Fritatta
- (Turkey) Kielbasa, Kale, Cabbage Saute

- Tilapia Piccata
- Flounder with Scallions and Mushrooms
- Ginger-Scallion Steamed Fish
- Cioppino
- Fried Shrimp
- Shrimp and Grits
- Blackened Fish
- Salmon (pan fried, steamed, baked, cedar-planked)
- Mussels in Wine Sauce
- Po' Boys
- Fish Tacos
- Paella
- Prosciutto-Wrapped Cod
- Jambalaya
- Seared Scallops
- Fish with Shrimp, Caper, Artichoke Sauce (Mom's dish)
- Salmon, Green Olive Pasta Toss

- Pulled Pork
- Carnitas
- Pernil
- Fontina and Prosciutto w/ Roasted Grapes
- Pork Chops a l'Orange
- Schnitzel
- Pressed Pork Belly
- Mu Shu Pork
- Chili Verde
- Chickpea Chorizo Spinach Saute
- Egg Foo Yung
- Ribs

- Tofu in Lobster Sauce
- No-Butter Tofu
- Tofu Piccata
- Fajitas/Burritos
- Thai Basil Cashew Tofu
- Curried Chickpea Cauliflower Stew

- Chicken Parm
- Turkey Burgers
- Ultimate Beef Burger
- Salmon Burger
- Muffuletta
- Paninis
- Stromboli
- Spanokopita Stromboli
- Grilled Pork Burgers Indochine
- Sausage and Peppers
- Sloppy Joes -- Buffalo and Asian
- Reuben
- Pasties
- Stroganoff & Watercress Sammies
- Sausage and Peppers

- Naan
- Pizza Bianca
- Challah
- Irish Soda Bread
- "Crack" Bread
- Garlic Bread
- Soft Pretzels


- Taco Pizza
- Greek Meatball Spanakopita
- Pizza Spaghetti
- Carbonara Pizza

- Knish
- Roasted Brussel Sprouts
- Lemon Prosciutto Brussel Sprouts
- Braised Brussel Sprouts
- Potato and Fried Shallot Kugel
- Black Beans & Rice (with cilantro pesto)
- Roasted Fennel- Polenta
- French Carrot Salad
- Mashed Potatoes/Roasted Garlic Mashed Potatoes
- Potato Lyonnaise
- Ultimate Potato Gratin
- Broc Gratin
- Zuch Gratin
- Mexican Pickled Carrots
- Sweet & Spicy & Salty Roasted Sweet Potato Fries
- Pinto Beans
- Potato Latkes (traditional and kicked up varieties)
- Roasted Rosemary Potatoes
- Polenta/Grits
- Potato Casserole a la Kris
- Baked Potato
- Salsa
- Chimichurri Sauce
- Marinated Mushrooms
- Dressing/Stuffing
- Simply Green Beans
- Sauteed Green Beans with Garlic
- Chinese Style Green Beans
- Sweet Sauteed Carrots
- Roasted Veggies (Onion & Shallots, Fennel, Cauliflower, Broc)

- Waffles
- Pancakes
- Biscuits & Gravy
- Chicken Fried Steak
- Croque Madame
- Eggs in Purgatory
- Herb Baked Eggs
- Cinnamon Rolls
- Corned Beef Hash
- Scones
- Banana Bread
- Mommy McMuffins
- Breakfast Potatoes
- Breakfast Burritos
- Matzah Meal Pancakes
- Matzah Brie

- Molten Lava Cakes
- Blondies Have More Fun
- Bark
- Ina's Outrageous Brownies
- Peanut Butter Brownies
- Oreo Bites
- Rum Balls
- Hamantaschen
- Rugelach
- Chocolate Chip Cookies
- Ginger Snap Cookies
- Kahlua Cake
- Snickerdoodle Cake
- Coffee Cake
- Look to the Babka!
- Crepes
- Tea Time Tassy
- Pineapple Upside Down Cake
- Strawberry Triffle
- Apple Oatmeal Crisp
- Honey Cake
- Homemade Marshmallows (and flavored and spiked)
- Sophisticated S'mores
- Bread Pudding
- Red Velvet Cake
- Ice Cream
- Zepoles (Jewish Fusion)
- Apple Nachos
- Chocolate Chip Cookie Dough Dip

- Strawberry Grape Smoothie
- Hurricane
- Hot Chocolate
- Sangria
- Keys to the Caddie Margarita
- Egg Cream

Watch the video: Ich habe noch nie so ein leckeres Hähnchen gegessen! Dieses Rezept hat alle überrascht!


  1. Lynne

    Sometimes there are objects and worse

  2. Rockland

    Is there only glossy glamor or all-round coverage on the agenda? And then I have a lot of thoughts, but I don't know how to visualize them ...

  3. Mikataxe

    I'll remember that! I will pay off with you!

  4. Kajir

    In your place I appeal for help in search engines.

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