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Menu Plan for Winter I: Week 13, Day 2

Braised Veal with Garlic
Gnocchi
Parmesan Sunchokes Slices

Cooking time:  60 minutes for menu       Cooking schedule: see below for instructions

     The gnocchi only cooks for a minute or two so do them at the last minute. If you can't find veal for braising you could use lean pork.

Braised Veal with Garlic  

Total time: 60 minutes 
     Mediterranean cuisine uses a lot of garlic.  The Spanish like it raw, rubbed on bread.  The French like it whole, cooked to a beautiful, smooth creamy purée, which is what we are doing here.  I peeled the garlic cloves... but it's really not necessary.  Just pinch the cooked garlic out of the skin to eat.. As is so often the case, this will be enough for 4 persons or 2 meals.

Braised Veal with Garlic Ingredients:

 Instructions:

Parmesan Sunchokes Slices

Total time: 35 minutes 
     Sliced, coated with oil and baked. Simple, delicious.  They don't get crispy, like potatoes so be a bit careful when taking them off the baking sheet. A nonstick baking sheet will work best. Sunchokes discolor quickly so keep in water after peeling if not preparing immediately.

Parmesan Sunchokes Slices Ingredients:

 Instructions:

Cooking Schedule: 60 minutes for menu
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
medium bowl, heavy saucepan or Dutch oven with lid,
pot and colander for gnocchi, baking sheet

Cut veal into cubes
Brown half of veal
Prepare garlic, peel
Turn veal
Open tomatoes, chop
Remove veal to plate, brown other half
Remove veal, add crumbs, wine, stir
Return veal, add garlic, tomatoes, bay, cover, simmer
     15 minute break

Turn oven on, 400F (200C)
Grate Parmesan, mix  with oil
Peel, slice sunchokes, adding to oil mix as you work
Arrange sunchoke slices on baking sheet, bake
Heat water for gnocchi
     15 minute break
Dissolve cornstarch in water for sauce
Uncover veal, increase heat
Cook gnocchi
Thicken sauce for veal
Drain gnocchi, put in bowl
Remove sunchokes
Spoon veal into bowl
Serve