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tomato white bean
Tomato and White Bean Soup

veal marsala
Veal Cutlets with Marsala and Parsley

potatoes olives
Potatoes Braised with White Wine and Olives

Cauliflower with Parmesan Sauce

Menu Plan for the week of Nov. 8, 2013:  Saturday's Recipes

Tomato and White Bean Soup
Veal Cutlets with Marsala and Parsley
Potatoes Braised with Olives and Shallots
Cauliflower with Parmesan Sauce

Cooking time:  40 minutes for menu       Cooking schedule: see below for instructions

      Dinner with an Italian theme.  We'll use the rest of the beans in the Risotto on Sunday.  Substitute turkey or pork cutlets for the Veal.

Tomato & White Bean Soup                                Preparation and cooking time: 30 minutes
    A quick and easy soup for a first course, with lots of summer flavor for a winter soup.

15oz (450gr) whole tomatoes
1 small onion
1 clove garlic
1 rib celery
2 tsp olive oil
2 cups (16oz, 480ml) chicken stock
8oz (240gr) white beans (cannellini)
1/3 cup small pasta - elbow, shells, etc
1 tsp dried oregano
1 tsp dried rosemary

Finely chop onion, garlic and celery.  Sauté in medium saucepan in olive oil over medium heat until soft and transparent, 7 - 10 minutes. 
Roughly chop tomatoes. Drain and rinse beans (refrigerate extra). Add tomatoes, all of their juices, chicken stock, beans, herbs and pasta.  Cover and simmer over low heat for about 20 minutes, stirring often so pasta doesn't stick.  Remove from heat and serve.

Veal with Parsley and Marsala                      Preparation and cooking time:  15 minutes
The tender veal scallops cook quickly and are finished with a silky wine sauce. If you can't get Marsala you can use Madeira, a sweet (cream) sherry, or any, slightly sweet fortified wine.  Chicken breasts, pounded thin, or turkey scallops would make good substitutes.  Both would need a bit more cooking. Unlike the traditional Veal Marsala, this has lots or parsley, no tomato and is not thickened.

12oz (360gr) veal cutlets, thinly sliced
1/2 cup (4oz,120ml) Marsala,       substitute Madeira, cream sherry
1/4 cup (2oz, 60ml) beef broth     substitute chicken or a 1/2 tsp beef base
1 tbs dried parsley or 2 tbs fresh
1 tbs olive oil

In large, nonstick skillet heat oil over medium high heat.  Add veal and quickly brown on both sides, about one minute each.  Remove to an oven proof serving platter.  Keep veal in a warm oven (125F, 75C) while finishing sauce.  Add the Marsala, beef stock and parsley to the skillet and stir to scrape up any browned bits.  Let sauce cook rapidly until reduced and thickened slightly, about 5 minutes.  Pour sauce over veal and serve.

Potatoes Cooked with Wine and Olives          Preparation and cooking time:  35 minutes
     If you can't get new potatoes, or the they are large, cut them in half or quarters.  The wine, olives and rosemary lend a Mediterranean flavor.  Finish with a bit of sea salt, if you like.

10oz (300gr) potatoes  2 medium or 12 - 15 new potatoes (which are the size of walnuts)
2 tsp dried rosemary   or a sprig fresh
8 - 10 olives   any color or combination you have  I used both Greek and green 
1/3 cup (3oz, 90ml) white wine

Leave new potatoes whole; cut regular potatoes in fourths the long way, then in thirds.  Put everything into a small saucepan.  Cover and bring to a boil.  Reduce heat and simmer, gently for 15 minutes.  Uncover and continue cooking for another 15 - 25 minutes, depending on size, until potatoes are done.  Stir occasionally.  When done, a knife should go in easily and the wine should have reduced to a thick syrup. Serve.

Cauliflower with Parmesan Sauce                   Preparation and cooking time:   25 minutes
    Cauliflower, tossed with a light mustard and Parmesan sauce, is a nice change to simply buttered.

1/2 head cauliflower, enough for 2 people. 
3 tbs chicken stock
3 tbs Greek or plain yogurt or sour cream
2 tsp Dijon-style mustard
1/4 cup grated Parmesan
pepper - seasoned pepper is nice

Cut cauliflower into pieces, put into a steamer basket and steam over water for 10 - 15 minutes until fork-tender.  Remove from pan and empty water.  Heat stock in the same pan.  When hot add mustard, Parmesan and yogurt. Stir well as it heats but do not let it boil.  Spoon over cauliflower and serve. 

Cooking Schedule: 40 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small saucepan with lid, medium saucepan with lid,
medium saucepan with steamer basket and lid, large
skillet, oven-proof platter and bowl

Turn oven on, 125F (75C)
Chop onion, celery, garlic, sauté
Cut potatoes
Put potatoes, wine, rosemary, olives in pan, cover, cook
Chop tomatoes
Drain, rinse beans, refrigerate unused
Add remaining ingredients to soup, cover, simmer
Cut cauliflower, steam
Grate Parmesan
Stir the soup

   Pause while soup cooks
Uncover potatoes
Heat skillet for veal
Add veal and brown
Remove cauliflower, heat stock
Turn veal
Add mustard, Parmesan, yogurt to stock, heat
Remove veal to platter
Add wine, parsley, stock to skillet, reduce
Finish cauliflower, put in bowl, keep warm in oven
Ladle soup into bowls
Reduce heat under potatoes
Pour sauce over veal, cover, keep warm in oven
Serve soup
Serve the rest

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