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Menu Plan for Fall II: Week 8, Saturday

Carrot Gruyère Timbales
Osso Bucco
Mashed Cauliflower Potato Medley

Cooking time:  75 minutes for menu          Cooking schedule: see below for instructions

       As with most Italian dishes there are as many recipes of Osso Bucco as there are Italian cooks.  This is a compilation of several.  If you can't find veal shanks, substitute veal shoulder or anything suitable for braising. We'll use the leftover sauce with the Meatballs.

Carrot & Gruyère Timbales with Tomato Sauce 

Total time: 45 minutes
    Shredded carrots and Gruyère cheese combine to make an interesting timbale for a first course.  The carrot retains a light crunch, and the sweetness pairs well with the slightly sharp cheese.  A bit of tomato sauce is all that's needed to finish.  Using drained canned tomatoes give the sauce a much fresher flavor than using regular tomato sauce.

Carrot & Gruyère Timbales with Tomato Sauce Ingredients:

 Instructions:

Osso Bucco

Total time: 90 minutes
    Braised Veal Shanks, another Italian classic with many variations:  some have a light, lemon sauce; some a heavy tomato.  This is a light vegetable....

Osso Bucco Ingredients:

 Instructions:

Mashed Cauliflower & Potato Medley

Total time: 30 minutes
    The addition of puréed cauliflower to mashed potatoes adds a lovely flavor and sweetness.

 Mashed Cauliflower & Potato Medley Ingredients:

 Instructions:

Note:  Can be put into an oven proof serving dish, covered with foil and kept warm in 200F (100C) oven for 15 minutes.

Cooking Schedule: 75 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium saucepan, strainer, whisk, medium bowl,
ramekins, deep baking dish or bread pan, wax or
parchment paper, box grater, large saucepan,
deep skillet or Dutch oven with lid

Turn oven on, 400F (200C)
Prepare ramekins, papers, set aside
Clean all carrots, divide
Clean, chop leek
Sauté leek in Dutch oven or deep skillet
Chop carrot for veal, add to leek
Chop celery, add to leek
Mince garlic, add to leek
Put water on high heat for grated carrot
Move vegetables to side, brown veal
Grate carrot for timbale
Turn veal
Grate cheese for timbale
Add wine broth, tomatoes, herbs to veal
Cover, simmer
Blanch carrots
Drains carrots, rinse with cold water, squeeze

Cut cauliflower
Peel, quarter potatoes
Cook potatoes, cauliflower
Whisk egg
Add carrots, cheese, mustard, milk, whisk
Spoon carrots into ramekins, cover
Put into baking dish, add hot water, bake
Chop shallots, garlic for sauce, sauté
Chop tomatoes, add to shallots
Add sugar, wine, basil
Cover, simmer
Dissolve cornstarch in water
           Pause while everything cooks
Purée tomato sauce for Timbales
Mash potatoes, cauliflower
Add butter, parsley, milk, finish
Put in oven-proof bowl, cover
Remove Carrot Timbales, turn oven off
Plate Timbales, add sauce
Put potatoes in (cooler) oven, keep warm
Serve Timbales
Done? Remove veal
Thicken sauce, spoon over veal
Remove potatoes , Serve

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