side dish
Skillet Potatoes
6 servings
Ingredients
1½ – 2 lbs potatoes
¼ cup peanut, vegetable, or corn oil
6 tablespoons butter
Salt and freshly ground pepper to taste
Directions
Preheat the oven to 400 °F.
Peel and slice the potatoes thin and drop the slices into cold water.
Drain. Drop them into cold water to cover and bring to the boil.
Simmer four minutes and drain well.
Add the oil and four tablespoons of butter to a ten-inch skillet and, when the butter is melted and the oil very hot, add the potatoes in neat layers.
Sprinkle with salt and pepper.
Bake the potatoes about fifteen minutes, or until golden brown on the bottom.
Carefully turn them in the skillet, preferably keeping the crust intact.
Bake twenty minutes longer, or until golden brown on the other side.
Brush with remaining two tablespoons of butter, melted, and serve.
Tags: golden brown, fifteen minutes, side dish, salt and pepper
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Purée Celery Root
6-8 servings
Ingredients
1½ lbs potatoes
4 tablespoons butter
¾ pound firm knob celery
Salt to taste
1 cup milk
¼ teaspoon grated nutmeg, or to taste
Directions
Peel and quarter the potatoes and drop into a kettle or deep saucepan.
Peel the knob celery, removing and discarding all the brown exterior.
Rinse well and cut into large slices or cubes. Add to the potatoes.
Add water to cover and salt to taste and bring to the boil.
Simmer twenty to thirty minutes, or until vegetables are tender.
Meanwhile, bring the milk to the boil.
Put the potatoes and celery through a fine food mill or a potato ricer.
Add the butter and beat it in with a wooden spoon Add the nutmeg and gradually add the hot milk, beating with the spoon.
Serve immediately or place the dish in a basin of simmering water and keep warm.
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Tags: celery root, potato, potato ricer, knob celery, Ingredients 1½ lbs, deep saucepan, food mill
Macaroni au Gratin
8 servings
Ingredients
1 lb “ready-cut” macaroni, elbow macaroni, or ziti
7 tablespoons butter
Salt and freshly ground pepper to taste
¾ lb grated Swiss or Gruyere cheese, about three cups
1 cup piping hot cream
1 cup piping hot milk
Directions
Preheat the oven to 400 degrees.
Cook the macaroni according to package directions.
Do not overcook, for it will cook further on baking.
Drain the macaroni well and return it to a kettle.
Add four tablespoons of butter, salt, pepper, and half the cheese.
Toss to blend.
Grease a baking dish (one measuring 14 x 8 x 1½ inches is suitable) with one tablespoon of butter.
Add the macaroni in an even layer.
Pour the hot cream and milk over all and sprinkle with the remaining cheese.
Dot with two tablespoons of butter and bake twenty minutes.
Run under the broiler to glaze.
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Tags: hot milk, tablespoons butter, Gruyere cheese, baking dishButtered Fine Noodles
8 servings
Ingredients8 ozs fine noodles
3 tablespoons butter at room temperature
Salt and freshly ground pepper to taste
¼ teaspoon grated nutmeg or more to taste
Directions
Drop the noodles into boiling water and, when the water returns to the boil, cook six or eight minutes.
Drain in a colander, then empty into a hot dish.
Add the butter and toss until evenly distributed.
Add salt, pepper, and nutmeg.
Toss quickly and serve hot.
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Tags: rib, colander, grated nutmeg, room temperature, ground pepper, ozs fine noodles, tablespoons butter
Asparagus Milanaise
6 servings
Ingredients
3 lbs fresh asparagus (36 – 42 stalks, depending on size)
½ cup grated Parmesan cheese
2 tablespoons butter
Salt and fresh ground pepper to taste
Directions
Use a potato peeler and scrape the asparagus spears to within two inches of the top.
Cut off and discard the tough bottoms of the spears to make them of uniform length.
Place stalks in a skillet and add cold water to cover and salt.
Bring to the boil and simmer until tender yet firm.
Preheat the broiler.
Drain the asparagus and arrange them on a heatproof, buttered baking dish.
Sprinkle with salt and pepper, then with the cheese.
Dot with butter.
Run under the broiler for one to three minutes until cheese is golden brown.
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Tags: lbs fresh asparagus, cold water, salt and pepper, servings ingredients, golden brown, asparagus, milanese
Creamed Spinach
4-6 servings
Ingredients
2½ lbs fresh spinach in bulk or 2 10-oz packages
2 cups water
5 tablespoons butter
2 tablespoons flour
1 cup milk
salt and freshly ground pepper to taste
1/8 teaspoon grated nutmeg or more to taste
¼ cup heavy cream
Directions
Trim off the stems of the spinach. Wash the spinach in several changes of cold water to remove any traces of sand.
Drain.
Bring two cups of water to the boil and add the spinach.
Cook, turning the spinach over with a two-pronged fork until it is wilted.
Cook about three minutes and drain.
Rinse the spinach under cold running water and drain again.
Squeeze to extract most of the moisture.
There should be about one cup of firmly packed spinach.
Chop the spinach as finely as possible or put into the container of an electric blender and blend, stirring down as necessary.
Do not add liquid.
Melt two tablespoons of butter and add the flour, stirring with a wire whisk.
Add the milk, stirring rapidly with the whisk.
Add salt and pepper to taste and the nutmeg.
Heat one tablespoon of butter in a saucepan and add the spinach and the sauce, stirring to blend.
Add the cream and salt and pepper to taste.
Add the remaining butter, stir it in and serve piping hot.
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Tags: salt and pepper, ground, three minutes, cup milk, freshly ground, teaspoon grated nutmeg
Carrots in mineral water
4 servings
Ingredients
1½ pounds carrots, trimmed and scraped
salt & freshly ground pepper to taste
1 teaspoon sugar
¼ cup mineral water
4 tablespoons butter
chopped parsley
Directions
Cut the carrots into very thin rounds. There should be about four cups.
Put them in a skillet and add salt, pepper, sugar, water and butter.
Cover with a round of buttered wax paper and cook over moderately high heat, shaking the skillet occasionally.
Cook about ten minutes, until carrots are tender, the liquid has disappeared, and they are lightly glazed.
Take care they do not burn.
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Tags: cup mineral water, sugar cup, buttered wax paper, salt pepper
Making a side dish (Red Bell Peppers and Green Onions) – the cutting board
4 servings
Ingredients
2 large red bell peppers cut into ½ inch diced (1cm0
5 green onions, thinly diced, white and green parts separated
¾ cup chicken or vegetable broth
¾ cup finely chopped fresh marjoram
Directions
Add 1 tablespoon of oil to a skillet to medium high heat.
Add the bell peppers, green onion whites and a pinch of salt and pepper.
Cook, stirring occasionally for 2 minutes.
Add the broth, bring gently to a simmer, reduce heat to medium low and cook until vegetables are tender. ( about 8 minutes )
Remove from heat, stir in the green onion (green parts) and marjoram.
Season to taste with salt and pepper and add to the plate with the veal.
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Making a side dish (Baby Spinach with Garlic) – the cutting board
2 servings
Ingredients
2 tablespoons of butter
2 cups of baby spinach
2 cloves of garlic
salt and pepper – season to taste
Directions
Melt the butter in a skillet at medium to high heat
Add thinly the sliced garlic ( the thickness of a dime)
Cook the darlic in the high heat for about 45 seconds until tender and fragrant
Add 2 cups of baby spinach.
Add freshly ground and pepper to taste.
Stir contantly as the spinach cooks fast and requires even cooking.
Remove the spinach from the skillet when it is wilted and serve.
This dish goes well with many veal recipes.
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Tags: garlic salt, cutting board, high heat add, spinach, fragrant add, thickness of a dime
Carrots in mineral water
4 servings
Ingredients
1½ pounds carrots, trimmed and scraped
Salt & freshly ground pepper to taste
1 teaspoon sugar
¼ cup mineral water
4 tablespoons butter
Chopped parsley
Directions
Cut the carrots into very thin rounds. There should be about four cups.
Put them in a skillet and add salt, pepper, sugar, water and butter.
Cover with a round of buttered wax paper and cook over moderately high heat, shaking the skillet occasionally.
Cook about ten minutes, until carrots are tender, the liquid has disappeared, and they are lightly glazed.
Take care they do not bum.
Serve sprinkled with chopped parsley.
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Tags: salt pepper, ground pepper, butter chopped parsley, wax paper, high heat, freshly ground
Veal Cookbook Guide
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