The Art of Cuisine
One of the ways people like to spend a romantic evening is over a candlelit dinner. Here I've included some of my favorite European recipes that guarantee a wonderful meal and a delightful evening.
Salzburger Nockerl
New!!Bistecca Alla Pizzaiola
Sirloin Steak with French Mustard
Leg of Veal with Wine Sauce
New!!Shamrock of Lamb
New!!Veal Scaloppine al Marsala
Creme Brulee
CZECH REPUBLIC
Leg of Veal with Wine Sauce
Ingredients
leg of veal, 5-6 pounds, boned
2 teaspoon salt
1 teaspoon pepper
2 larger onions, sliced
1 carrot, spiced
1 celery stalk with leaves, sliced
1 parsley root, peeled and sliced
2 cups boiling water
1 cup dry white wine
1 teaspoon flour, all-purpose
1/2 cup sour cream
1/4 pound bacon, cut into thin strips
butter or margarine
Sauce:
1/2 cup dry white wine
1/2 cup heavy cream
2 teaspoon flour, all-purpose
grated rind of 1 lemon
salt and pepper
Directions
Trim meat. With large needle push bacon strips through the meat. Rub with salt & pepper. Place onions, carrot, celery, parsley and 3 tablespoons butter on roasting pan. Add boiling water. Roast in oven (350 F) until 170 F in meat thermometer (30 min. per pound). When half done, add wine, 2 teaspoon butter and stir in flour and sour cream. Every 15 minutes spread mixture on top and sides, cook until this has been absorbed.
To make sauce, strain pan juices, add wine, lemon peel and simmer for 5 minutes. Stir flour into cream, mix and add to sauce stirring until sauce is smooth and thick. Season with salt and pepper.
Serve with noodles, potatoes or dumplings.
FRANCE
Sirloin Steak with French Mustard
Serves: 1
Ingredients
6 oz (175g) Sirloin Steak (Cut in one piece about 2 inch thick)
2 tablespoons of french mustard
1 tablespoon of olive oil
8 tablespoons of double cream
2 tablespoons (1 fl.oz) of cognac
Salt
Freshly ground black pepper
Directions
1) Nick the outside rim of fat on the steak with a sharp knife
2) Brush both sides with oil and spread with 1 tablespoon of mustard
3) Heat a lightly oiled frying pan, add steak and cook for 5-8 minutes on both sides (Depending on whether one wants steak rare, medium, or well done)
4) Remove from pan season and cover with hot plate
5) Put mustard and 4 tablespoons of cream into pan, mix with meat juices, cook for 1 minute
6) Add in cognac and the remainder of the cream and mix
7) Increase heat and bring to the boil, remove at boiling point
8) Pour over steak, and serve with saute potatoes
FRANCE
Creme Brulee
Serves 4
Ingredients
4 eggs
70 g white sugar
40 g light brown sugar
1 teaspoon vanilla essence
50 cl double cream (or crème fraîche)
Directions
1) Preheat the oven to 350°F
2) Beat the eggs and white sugar with a fork in a bowl until the mixture whitens. Add the cream and vanilla essence, beat thoroughly to mix the ingredients well
3) Pour the mixture into ovenproof ramekin dishes and put them in a bain-marie in the oven for 1 hour. Remove from the oven and allow to cool before putting them into the refrigerator
4) Just before serving, pour the brown sugar over the top and put the ramekins under the grill for 5 minutes so that the sugar forms a caramelised crust. Serve immediately
AUSTRIA
Salzburger Nockerl
Ingredients:
4 ts jelly or currant
4 tb Cream, whipping
2 tb Butter, unsalted, cut in 4 pieces
9 large eggs, whites only
1/2 cup sugar
1/2 ts vanilla
1/2 lg lemon juice
4 large egg yolks
1/2 cup flour, all purpose, sifted
Directions:
Preheat oven to 450 F. Place 4 shallow 9-inch oval gratin dishes on a baking sheet. In each, put 1 teaspoon of jelly, 1 tablespoon of cream and 1 piece of butter.
In a mixer, beat the egg whites on medium-high speed until they form soft peaks. Gradually add vanilla sugar and lemon juice and continue to beat until stiff and shiny.
Use a large rubber spatula to gently fold egg yolks and flour into the beaten whites. Use a spatula to transfer 3 large mounds of the mixture to each of the baking dishes; shape and smooth them. Bake until puffed and golden (about 8 minutes.)
Serve immediately.
IRELAND
Shamrock of Lamb
Ingredients:
220g Rack of Lamb
30ml Cream
100ml Oil
Nutmeg (to taste)
2g Herb Mustard
100g Turnips - pillard
20g shallots
25g Spinach - leaf
20g Marrow
10g Butter
50g Breadcrumbs
50ml White Wine
Sauce:
Salt (to taste)
10ml Lamb
Jus Pepper (to taste)
5g Sugar
5g Herbs
5g Red Wine
Vinegar
50g Potatoes
5g Red currant Jelly
5g Garlic
10mL Sweet & Sour Sauce
5g Goat's Cheese
10ml Water
Directions:
1) Prepare lamb by taking all fat off. Take two bones from the rack in order that you have a canon of lamb with one bone. Then cut twice halfway and twist the lamb so it is shaped like a shamrock.
2) Seal in hot oil and season.
3) Mix chopped shallots, herbs, breadcrumbs, bone marrow and white wine season and mix well.
4) Shape circle on top of each rosette and bake in a oven for around ten minutes at 200ºC.
5) Slice potato in circle. Slice goat's cheese. Layer alternatively. Season with salt and nutmeg and coat with cream.
6) Bring lamb jus, sugar, vinegar, red currant jelly and water to the boil, reduce by half.
7) Place the shamrock of lamb with the green topping in the centre of the plate. Garnish with potatoes and turnip. Finish with sauce and herbs.
ITALY
Veal Scaloppine al Marsala
Ingredients:
1 1/2 lbs veal cutlets, sliced thin
salt
pepper
1 tbsp flour
2 tbsp butter or margarine
1/2 cup Marsala wine
2 tbsp water
Directions:
1) Pound cutlets very thin. Cut veal into pieces about 6 inches square.
2) Sprinkle with salt and pepper and flour lightly.
3) Melt butter or margarine in a large sized frying pan and place veal in when pan is hot.
4) Brown on both sides on high heat. When browned, add Marsala keeping flame high, cook meat another minute. Place meat on platter.
5) Add water to pan, scraping pan on bottom and sides to get all residue. Stir and pour over veal.
ITALY
Bistecca Alla Pizzaiola
Ingredients:
1 tbsp olive oil
1 medium porterhouse steak (about 1/2 inch thick)
salt and pepper
2 cloves garlic, chopped
1 med can tomatoes
2 tsp oregano
Directions:
1) Place steak in hot olive oil and brown well on both sides. Sprinkle with salt and pepper, and remove from pan and keep warm.
2) In same pan, place garlic and tomatoes and cook for 2-3 minutes on high heat. Put steak back in pan, and add oregano.
3) Cook for another minute, and place on serving platter and cover with sauce.
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