Friday, September 12, 2008

Baby Food

Sometimes the Hubby just takes over in the kitchen and when that happens there is nothing to do but get out of his way, and hover nearby with pen and pad in hand. The inspiration for this meal was some veal cutlets he found. Then he picked up an adorable package of baby artichokes, a container of baby mozzarella balls (do you notice a certain theme going on here) and some fresh pasta.

Instead of using red sauce for the veal parm, he decided to roast some tomatoes from our garden with some fresh herbs to really caramelize their sweet flavor. He wanted to make a Sicilian style pasta dish to go along with the veal, so he created a dish with the artichokes, some lemon juice and fresh sage.

The result was total yum, if a little politically incorrect.

The Recipes:

Garden Fresh Veal Parmesan

Serves 4

2 tomatoes, cut into wedges
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
2 cloves garlic, minced
2 tablespoons olive oil

Toss tomato wedges with above ingredients and place in baking pan. Bake at 325 for one hour.

4 veal cutlets, pounded thin
2 slices fresh bread
1/4 cup fresh grated parmesan cheese
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 cup flour, seasoned with salt and pepper
1 egg, beaten
1 container of miniature fresh buffalo mozzarella balls

Make fresh bread crumbs by placing slices of bread in food processor until medium fine crumb emerges. Pour in bowl and add salt, pepper and parmesan cheese. Dredge cutlets in seasoned flour, dip into egg and then coat with seasoned bread crumbs.

Heat oil in sauté pan over medium high heat. When sizzling, add cutlets and fry three minutes per side until golden. Put fried cutlets in baking pan and top each one with three tomato wedges and three slices of fresh mozzarella. Bake at 350 for 15 minutes.

Sicilian Lemon Sage Pasta with Artichokes

18 baby artichokes
1 large clove garlic
1/2 teaspoon salt
1 medium onion, chopped
2 tablespoons olive oil
Salt and pepper to taste
1 lemon, juiced
1 teaspoon fresh sage, chopped
1 package of fresh pasta

Peel outer leaves from artichokes until yellow center remains. Cut green tops off and cut in half. Keep in a bowl of water with 3 tablespoons lemon juice until ready to use to keep from browning.

Put olive oil in sauce pan and add onion. Chop garlic and grind it with edge of knife into 1/2 teaspoon kosher salt to make paste. Add to pan and sauté one minute. Drain artichokes and add to pan. Cook about seven minutes or until tender. Add salt and pepper, lemon juice and sage.

In the meantime cook pasta according to directions. Toss pasta with artichokes and fresh grated parmesan cheese.

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