Blog archives for April, 2007

April 20, 2007

Baked Tomatoes With Proven�ale Stuffing

April 20th, 2007 by
Chef Thom

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This is a nice French recipe for stuffed tomatoes. I started making this more often when I found out my daughter who doesn’t like tomatoes loves this.

4 medium tomatoes � unpeeled, cored, pulp removed
1 T olive oil
3/4 c onions,Chopped
2 cloves garlic,minced
2 1/2 T fresh parsley,Chopped
2 t fresh basil,Chopped
1 1/2 t fresh thyme,Chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c plus 2 tablespoons Parmesan cheese

Heat the oven to 375F. Core tomatoes and scoop the insides out to
leave whole shells.

Heat skillet with oil to medium heat and saute onion and garlic for
about 3 minutes. Stir in tomato, herbs and seasonings. Saute for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and cup measure of the Parmesan cheese. Reserve the rest of the cheese for later.

Stuff the tomatoes with the mixture and sprinkle evenly with the
remaining measure of Parmesan cheese.

Bake for about 15 minutes.

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April 18, 2007

Wiener Schnitzel with Spaetzle

April 18th, 2007 by
Chef Thom

Wiener Schnitzel is simply fried breaded Veal scallops.
Spaetzle is a basic flour noodle.
Combined they are a meal that is simply fantastic.

Wiener Schnitzel Recipe
4 veal scallops or cutlets each cut about 1/4 inch thick
salt
3 Tablespoons flour
1 egg beaten
3 tablespoons dry bread crumbs
vegetable or cooking oil

Trim and flatten the scallops or cutlets. Wipe them dry, salt and let stand for about 10 minutes. Next dip veal in first the flour, then the egg, and finally the bread crumbs. Allow the veal to dry for about 15 minutes to set the breading. In the mean time heat oil in frying pan, you want to use an ample amout of oil to fry the veal. Fry the veal until golden brown about 1 minute on each side.

Spaetzle Recipe

2 1/4 cups all-purpose flour
1 teaspoon salt
1 egg, well beaten
1/4 to 3/4 cup water

Sift flour and salt into a mixing bowl. Add egg and mix. Add water gradually until batter is stiff but smooth. Press dough flat on a plate or floured board. With a sharp knife, scrape small pieces of dough off and drop into boiling salted water. There should be only one layer at a time of spaetzle cooking. Boil gently for 5 to 8 minutes, or until done to your taste. Remove with perforated spoon and let drain. Serve right away or saut� the finished spaetzle in butter until golden and sprinkle with Parmesan cheese.

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April 17, 2007

Veal and Peppers

April 17th, 2007 by
Chef Thom

This is one of those recipes that has been passed down from my mother who originally got it from a wonderful lady named Tess Albert. Tess owned a restaurant near us for years and made some of the best Italian food on earth. Her pizza was something that after you ate it once no other pizza would do. Her veal and peppers was incredible and simple to make. This is not her original recipe but is based on that recipe.

1 pound stew veal
1/4 cup flour
1 green pepper
1 red pepper (not a hot pepper, but a ripe pepper)
1 yellow pepper
8 good sized tomatoes
1 teaspoon oregano
1 teaspoon basil
1 bay leaf
salt and pepper to taste
1 tablespoon sugar
1 teaspoon red pepper flakes (optional)
cooking oil