From Cooking Light magazine. A cool, crisp salad adds crunch and contrast to the menu. You can also use dried cranberries and walnuts.
3/4 cup sliced celery
1/3 cup of dried sweet cherries
1/3 cup of frozen green peas, thawed
4 Tbsp chopped fresh parsley
1-1/2 Tbsp of fat free mayonnaise
1-1/2 Tbsp of plain low-fat yogurt
1 Tbsp chopped pecans, toasted
1-1/1 tsp fresh lemon juice
1/8 tsp salt
1/8 tsp black pepper
Combine all ingredients, chill. Yield, 2 servings; serving size about 2/3 cup.
Serves 6-8 people.
3 lb of boneless veal in 2 inch chunks
6 cups of chicken stock, home made or canned
2 carrots, cut into chunks
1 large onion, quartered
2 cloves of garlic, unpeeled
2 celery tops
Bouquet garni, salt, pepper
- Blanch the veal: in a large casserole, cover the veal with cold water, bring it quickly to a boil, and let simmer for 1 minute before draining it in a large sieve.
- Wash any residue off the pieces of meat under cold running water, scrub the casserole, and replace the veal in it.
- Cover the veal with the chicken stock, and supplement the stock with water if necessary.
- Add the carrots, onion, bouquet garni (thyme, bay leaf, parsley), garlic cloves, and the salt.
- Slowly bring the stock to a boil, and skim the surface of any residual scum.
- Then, reduce the heat to barely simmer the liquid.
- Cook partially covered for 1 to 1-1/2 hours, or until tender.
- While the veal is simmering prepare the white onions and the mushrooms.
20 to 25 small white onions, peeled and left whole
2 Tbsp of butter
2/3 cup of chicken stock
1 tsp of lemon juice, 1 lb of mushrooms, sliced
- In a large saucepan you can cover tightly, heat together 2 Tbsp of butter and the stock.
- Slowly bring this to a boil and, when the butter has melted, add the onions.
- Cover the pan, reduce the heat, and simmer for about 30 minutes.
- Turn the onions every now and then.
- If the stock cooks away, add a little more from the veal in the casserole.
- When the onions are cooked – pierced easily with a pointed knife – remove them from the pan with the slotted spoon, and set them aside in a bowl.
- In the same pan, stir 1 tsp of lemon juice in the remaining stock, bring it to a boil, and add the mushrooms.
- Cook them briskly for 5 minutes, remove then from the pan with a slotted spoon and set aside with the onions.
- Pour any remaining liquid into the simmering casserole with the veal.
The velouté sauce
3 Tbsp of flour
3 Tbsp of butter
2 large egg yolks
1 cup of cream
- When the veal is cooked, remove all the pieces from the casserole and strain the stock into a saucepan (press down on the vegetables).
- Carefully drain the veal, onions and mushrooms of any juices collected in their bowls and add to the stock to be reduced as well.
- Bring the stock to a boil and reduce to 2 cupfuls to use for the velouté sauce.
- Melt the butter and stir the flour into it.
- Cook this roux over low heat for a minute without browning it.
- Then, slowly add the two cups of reserved veal stock.
- Raise the heat and bring the sauce to a boil.
- Lower the heat and let cook for 5 minutes longer.
- Meanwhile mix together the egg yolks and the cream and pour into the sauce.
- Season to taste.
- Place the meat and the mushrooms and onions in a clean casserole.
- Pour the sauce over them.
- Gently but thoroughly mix.
- Heat once more and sprinkle with parsley.
Serve 6 to 8 people.
1/4 cup of butter
1 onion, chopped
1 small head of celery, chopped
2 carrots, chopped
1 clove of garlic, chopped fine
1/4 cup of flour
2/3 cup of milk and 4 ¼ cups of stock
salt and pepper
1 oz of Roquefort cheese
4 Tbsp of cream
8 small slices of French bread, lightly toasted
- Melt three-quarters of the butter in a large pan and sweat the vegetables over a gentle heat for 10 minutes.
- When all the vegetables are soft, remove from the heat and add the flour.
- Return the pan to the heat and cook for 2 or 3 minutes, stirring all the time.
- Add the milk, stock, salt and pepper and simmer for 15 minutes.
- Crush the cheese with a fork and mix with the rest of the butter.
- Remove the soup from the heat and whisk in the cheese/butter mixture together with the cream.
- Taste and adjust the seasoning.
- Place the bread in a warm tureen or in individual soup bowls and pour the soup over.
- Serve at once.
For 4 to 6 people.
2 Tbsp of butter
1 cup of onions, sliced
2 carrots, some celery
2 cups of dry white wine and 2 cups of water to cover
1 lb of sea scallops (be careful to remove the attachment muscle)
1/4 tsp of curry
1 clove of garlic – bay leaf, parsley, thyme and fennel
- Brown the onions in the butter.
- Sweat the celery and carrots.
- Add the wine, the herbs and the water if needed.
- Bring to a boil, reduce the heat and cook gently for 20 minutes.
- Meanwhile clean the scallops.
- Drain the broth and boil it down for 5 minutes.
- Season to taste.
- Cook the scallops in the broth for 3 minutes.
- Remove them from the broth and reserve.
3 Tbsp of butter
4 Tbsp of flour
2 cups of milk
Scallops and broth
- Melt the butter, add the flour and cook for a few seconds.
- Slowly pour in the milk to avoid any lumps.
- Bring to a full boil.
- Add the broth and the scallops.
- Reheat without boiling.
- Remove from the heat and add 1 egg yolk beaten in 1/2 cup of whipping cream.
- Serve immediately with parsley.
3 Tbsp of virgin olive oil
3 Tbsp of unsalted butter
5 large red bell peppers, chopped
1 medium onion, minced
3 stalks of celery, chopped
1 1/2 quarts of homemade chicken broth
Salt and cayenne pepper to taste
3 Tbsp of fresh lemon juice
- Heat the oil and butter in a saucepan over low heat.
- Add the peppers, onion and celery and cook until the onion is soft but not browned.
- Add the chicken broth and season with salt and cayenne.
- Bring to a boil, cover, reduce the heat and simmer for 20 minutes.
- Strain the broth into a bowl.
- Place the vegetables in a food processor or blender with a little of the broth.
- Return to the remaining broth and adjust the seasoning.
- Chill until ready to serve, then stir in the lemon juice and garnish with parsley.
2 large or 4 small onions
3-4 celery stacks
1 bag of lentils
- Simmer onions until brown.
- Sauté carrots and celery.
- Add lentils and three times as much water.
- Add bay leaf and thyme.
- Cook slowly on low heat until lentils are soft (about 1 hour).
- Add curry near end of cooking process.
- Remove bay leaf before serving.
From the Ann Howard Cookery.
6 large celery ribs
2 medium yellow onions peeled and halved lengthwise
2 Tbsp butter
2 tsp curry, salt and pepper
1 quart of beef stock
2 cups of light cream
- With metal disc, slice the celery and the onions.
- Sauté in melted butter until slightly brown
- Stir in curry powder and let mellow.
- Add salt and pepper.
- Put in the beef stock and simmer 40 minutes.
- Strain the vegetables and purée with the steel blade (add a bit of the liquid).
- Put in a soup pot and allow to come to a boil.
- Add the cream.
- Bring to serving temperature without boiling.
This is a salad made with different vegetables, raw or cooked, each kept separate, but served together in the same dish. You can include:
- Asparagus tips, artichoke hearts or green beans – cooked and sprinkled with a vinaigrette to which you have added pepper, some finely chopped shallots, tarragon, and a little garlic and parsley.
- Raw Savoy cabbage or red cabbage – sliced thin and sprinkled with the above dressing.
- Sticks of celery – remove all the strings and serve raw, sprinkle with lemon juice, salt and pepper.
- Raw button mushrooms – finely sliced and sprinkle with lemon juice. Dress with heavy cream flavored with mustard and seasoned with salt and pepper.
- Cucumbers – marinated with vinegar and salt, drained. Dress with sour cream and fresh dill.
Roast 1 or 2 cups of walnuts in a 400°F oven for 8 minutes. Chop coarsely and sprinkle in the various dressings.