Artichokes with Creamy Sauce
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Cooking time: 50 minutes for menu Cooking schedule: see below for "menu" instructions |
Artichokes with aioli Time: 45 minutes
The artichokes take about 45 minutes to steam. I do this anytime ahead of
dinner as they are best at room temperature.
2 globe artichokes
lemon juice
Creamy Yogurt Dressing (Left from yesterday)
Cut off bottoms of artichokes and remove any tough lower leaves. Dip in water to which a couple tbs of lemon juice has been added (to prevent discoloration). For a nicer presentation cut off the tips of the bottom half of the leaves - using a scissors. Cut the top 1/3rd of the artichoke off and discard. Don't worry about the choke (fuzzy hairs inside) Put in steamer and steam 35 - 45 minutes. Serve artichokes with small dipping bowl of Creamy Dressing, pulling the leaves off and dipping. Have a small, sharp knife handy so that when you get all of the leaves off and are at the fuzzy choke you can cut it off and enjoy the bottom.
Veal Chops with Balsamic Sauce Time: 35 minutes
2 - 4 veal chops, depending on size - preferably center- cut and at least an inch thick (in which case
2 should be plenty).
1/2 cup plus 2 tbs balsamic vinegar
1 cup dry white wine (or red, in a pinch)
1/2 cup beef stock
1 1/2 tsp cornstarch (maizena)
1 tbs olive oil
Mix 1 tbs olive oil and 1 tbs balsamic vinegar well with whisk. Put on both sides of chops and set aside. In small saucepan bring 1/2 cup vinegar to boil over medium heat and boil gently until reduced by half. Add white wine, bring back to boil and boil gently until again reduced by half. Add beef stock, bring back to boil and boil gently until again reduced by half. You should end up with between 1/2 and 3/4 cups of sauce. Dissolve cornstarch in remaining 1 tbs vinegar and stir into sauce to thicken slightly. Keep warm. Grill chops on barbecue for 10 - 12 minutes depending on how thick and how done you want them or broil 12 - 15 minutes. Take a peak to see how done they are - when correct remove from grill, put on plates, spoon a little sauce over and pass the rest.
Potato/Onion Packets with Gruyère Time: 30-45 minutes
2 medium potatoes
1 medium sweet or red onion
1 piece Gruyère cheese - about 4 oz
olive oil
1/2 tsp rosemary, dried
aluminum foil - heavy duty (or use a double sheet)
Thinly slice potatoes, onions (cut in half first) and cheese - about 1/16 inch. Lightly oil 2 square (as long as the package is wide) sheets of aluminum foil. Place 2 slices of potato side by side, place an onion slice halfway on the potatoes in the middle and 1 slice of cheese on the onion slice. Overlap 2 more potato slices, onion and cheese - repeating until you have used 1 potato and half the onion and cheese - or until you think you have enough. You should end up with 2 rows of vegetables - 2 potato slices wide and about 5 inches long. Sprinkle rosemary over the top. Fold foil over, the 2 long sides first then the short (don't worry about a tight wrap - we want steam to escape) and put on barbecue grill for 25 - 30 minutes - Do NOT turn over. When done, potatoes and onions should be cooked through and the cheese will have melted and formed a golden crust under the potatoes. To serve carefully slip spatula under cheese - trying not to tear the foil and to maintain the shape of the potato/onion packet. Lay on plates and enjoy!
Note: Can be baked at 400F for 30 minutes - just put packets on rack in middle of oven...you won't get the nice, crispy cheese, though. Mon mari loves this - 2 reasons: He actually loves the potatoes and there are no pans to wash (he is in charge of cleanup).
Asparagus with Olive Oil and Lemon Time: 20 minutes for green, 30 for white
1/2 lbs asparagus - more if you truly love it
1 - 2 tbs olive oil - the good stuff
1 - 2 tbs fresh lemon juice (half of a lemon)
salt and pepper
Snap off ends of asparagus. If white use vegetable peeler and peel the bottom half of stalk. Put into a skillet big enough to hold them without cutting, add water to cover bottom by 1/4 inch, cover and bring to boil. Lower heat and cook just until done, 10 - 15 minutes, longer for white. When done drain and put into a serving dish, drizzle with olive oil and lemon. Add salt and pepper if desired and serve.
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Cooking Schedule: 50 minutes |
Start to cook asparagus |
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