Recipes tagged with « Main Course »
Greek-Style Veal Roast
Veal shoulder roast braised low and slow with caramelized onions, garlic, sun-dried tomatoes, and green olives. Slow reduction of red wine and herbs for a thick sauce. Wrapped airtight in foil to lock moisture, resulting in fork-tender meat. Adapted to avoid common dryness pitfalls and bring subtle acidity. Serves 8 with potatoes or seasonal vegetables.
Honey-Braised Veal Shank
Veal shank simmered slowly with buckwheat honey and herb-infused olive oil. Marinated hours, roasted covered then uncovered to build layers of flavor and gelatinous texture. Raspberry vinegar replaced with apple cider for sharper acidity. Mint swapped to rosemary for earthier herb notes. Garlic replaced by shallots for gentle sweetness. Slow braise with intermittent glazing for glossy finish. Adjust water and broth for pan juices. Cook time tuned by feel not clock. Serve sliced, bathing in reduced jus alongside lightly steamed green beans or carrots to balance richness.
Veal Rolls with Spinach Artichoke
Veal escalopes rolled with a blend of spinach, marinated artichokes, and sun-dried tomatoes, filled with fresh mozzarella. Pan-seared, then braised in white wine and thyme broth. Sauce finished with butter for thickness. A fragrant main, balanced by earthy greens and a hint of sweetness from sun-dried tomatoes. Robust simple technique relies on proper rolling and sauce reduction to lift the dish.
Beef Steak with Crispy Potato Zucchini
Lean sirloin steaks seared in butter, rested to hold juices. Sauce whipped up in the same pan—flour to thicken; white port swapped for dry white wine to brighten flavor. Potatoes diced fine, fried in olive oil till golden and crisp, zucchini tossed in near the end to keep slight bite. Salt and pepper balanced throughout. Simple, tactile, honed for kitchen pragmatism. Familiar ingredients with a twist, serving four portions, adaptable for smaller or bigger crowds.
Duck with Pomegranate Glaze
Searing duck breasts with peppered scoring, melting fat slowly till skin crackles. Pomegranate-honey reduction stirred down to syrup, oil blended in with fresh herbs. Garnished with juicy pomegranate seeds and tangy fresh rosemary adding a woodsy twist. Duck sliced thin, rested well before serving. Replaced olive oil with walnut oil for a deeper nuttiness, swapped parsley for rosemary. Slightly less honey, more tartness held in tartaric punch of acid. Small timing changes to render fat just right and keep meat tender. Equally gluten, nut, egg, dairy free if you swap walnut oil back out. A method teaching to read meat, bubbles, aromas—not a watch timer.
Mushroom Buckwheat Wellington
Vegetarian Wellington based on mushrooms and buckwheat, wrapped in homemade semi-puff pastry. Includes Swiss chard leaves, sautéed shallots and garlic, with morille mushroom sauce. Panko breadcrumbs add texture. Wine and broth reduction for depth. Baking involves chilling dough and fillings. Assembly includes rolling stuffing in chard, encasing in pastry, applying egg wash, and baking until golden. Sauce with rehydrated morilles thickened with toasted flour. Serves six to eight with optional green salad.
Potato Gratin with Onion Melt
A reinterpretation of a potato gratin featuring caramelized onions simmered in sherry instead of white wine and garlic oil replacing butter in the mash. Uses smoked gouda instead of washed rind cheese. Potatoes mashed with sour cream and olive oil for extra tang. Onion base cooked longer for deep color. Baked slightly longer with a final broil for golden cheese crust. Ciboulettes swapped with fresh thyme leaves for herbaceous notes.
Mushroom Tart Twist
Savory tart with sautéed mushrooms and caramelized onions inside a flaky crust. Thyme and a hint of smoked paprika for deeper aroma. A vegetarian option without nuts, easy to prepare and serves eight as a snack or main. Balanced with cream and eggs for texture. Modified ingredient proportions and cooking times to keep it fresh. Replaced heavy cream with crème fraîche. Swiss cheese instead of gruyere for milder flavor. Perfect for an appetizer or light dinner.