White Asparagus with Olive Oil Sabayon

Maison Travers

imageIf you want to know more details about how to cook asparagus, please look at the following link. It is very informative.

http://www.recipetips.com/kitchen-tips/t–817/all-about-asparagus.asp

White asparagus is greatly prized in Germany, Holland, Italy and France and most of Europe but not very common in the US. White asparagus is actually asparagus that are grown under mounds of earth to protect its pale stalks from the sunlight inspired chlorophyll that would otherwise turn them green. Underground, the asparagus often grow fibrous and woody stems so they need a long cooking time compared to green asparagus and their skins tend to toughen. This is the reason that white asparagus is always peeled before cooking. The overall cooking time depends on the age and thickness of its stalks, but it is always considerably longer than the green variety – particularly since, white asparagus is never eaten crisp.
This recipe comes from the Auberge de…

View original post 187 more words

Veal Milanese

Tags

, , , ,

img_9074

Of course, if you don’t want to use veal, you can definitely substitute. You could use pork or turkey, but you could also use chicken if you wish.

This was one of my favourite dishes as a child. For years, every time we went out to a restaurant, I would order Escalope Milanese. It reminds me of a happy childhood, old fashioned Italian restaurants where the owner and waiters knew you by name and served delicious home style yet excellent cuisine. Ahh, memories…

Serves 4

Ingredients:

2 eggs
1 cup flour
1 cup plain dry bread crumbs
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
4 nice thinly sliced veal scallopine or escalopes
Salt and freshly ground black pepper
Canola oil for sautéing
1 lemon, cut into wedges

Preparation:

In a shallow dish, beat eggs
Pour flour into another shallow dish
Mix together the bread crumbs, basil, thyme and oregano in a third shallow dish
Season the veal with salt and pepper
Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess
Next, place the floured veal into the beaten eggs, coating completely
Place the veal into the bread crumb mixture and gently press crumbs into the veal
Set aside on large plate and continue with remaining veal slices
In a large skillet with high sides, heat the oil
Carefully place the pieces of breaded veal in the hot oil and sauté until golden brown on both sides, about 6 to 8 minutes total
Place cooked veal in oven to keep warm until all the pieces are cooked
Serve with lemon wedges and a rocket or arugula salad
Enjoy!

Risotto with wild mushrooms and lamb

Tags

, , ,

img_2731

Serves 4

Ingredients:

2 tablespoons olive oil
2 shallots, finely chopped
2 cups mixed mushrooms (chanterelles, button, porcini, cremini, morilles), cleaned and chopped
150 g / 3/4 cup arborio rice
150 ml / 2/3 cup dry white wine
750 ml /3 cups hot chicken stock (may not use all)
25 g / 1 tablespoon butter
2 tablespoons fresh chopped Italian parsley
Salt and freshly ground black pepper
2 tablespoons freshly grated parmesan
1 cup shredded leftover lamb roast (optional)

Preparation:

Heat the oil in a large, heavy based saucepan and add the shallots
Sauté over a gentle heat for 2-3 minutes, until soft and translucent
Add the mushrooms, stirring occasionally for a further 2-3 minutes, until browned
Stir in the rice and coat in the oil
Pour in the wine and simmer, stirring, until the liquid has been absorbed
Add a ladleful of the stock and simmer, stirring again, until all the liquid has been absorbed
Continue simmering and adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender and creamy
Remove from the heat, add the butter, parsley and season to taste
Add the lamb if using
Serve immediately with freshly grated Parmesan
Enjoy!