Menu Plan for Fall II: Week 11, Day 2


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 Day 1
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 Day 4
 Day 5
 Day 6

Braised Veal with Garlic on Gnocchi
Peas with Leeks

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

       The gnocchi only cooks for a minute or two, as do the peas, so finishing the dinner is a snap. If you can't find the veal for braising you can 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:


Peas with Leeks

Total time: 15 minutes
    I try to keep prepared, canned and frozen food to a minimum, but some foods, like peas, I think are actually better frozen; as well as difficult to get fresh. The leeks add interest, mild onion flavor and color.

Peas with Leeks Ingredients:


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

Cut veal into cubes
Brown half of veal
Peel garlic
Turn veal
Remove veal to plate, brown other half
Chop tomatoes, reserving juices
Remove veal, add crumbs, wine, stir
Return veal, add garlic, tomatoes, bay, cover

      45 minute break while veal cooks
Trim, clean leek, slice 1/2
Heat water for gnocchi
Sauté leeks for peas
Dissolve cornstarch in water
Add peas, water to leeks, cover, simmer
Uncover veal, increase heat
Cook gnocchi
Thicken sauce for veal
Drain gnocchi, put in bowl, toss with oil
Drain peas, add butter
Spoon veal into bowl

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