Author Archives: TempInnKeeper

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com
Aug3

Creamless Creamed Corn with Shitakes and Lemon

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Creamless Creamed Corn with Shitakes and Lemon

creamless creamed corn

Serves 6

I love our wonderful Hagerman white corn.  So, while it lasts and is so well priced, here’s a recipe that I thought was easy to make and very good to eat.  Hope you enjoy it as well.

Ingredients:

  1. 6 medium sized shitake mushrooms (I used the fresh but if you wish use the dry and dehydrate them in boiling water for 15 minutes before using.)
  2. 10 ears white corn, shucked
  3. 2 Tblsp. olive oil
  4. 2 medium shallots, minced
  5. 1 or 2 cloves of garlic, minced
  6. 1 Tsp. finely grated lemon zest
  7. 1 Tblsp. lemon juice
  8. Salt and freshly ground pepper

Directions:

  1. Place a grater, the box or ladder kind, in a large deep bowl.  I put the bowl in my sink to keep the splattering to a minimum because the following process can be a bit messy.  
  2. On the coarse side of the grater, grate 5 ears of the corn all the way to the cob.  With the other 5 ears, take a serrated knife and cut off the kernels.  Then coarse grate the empty cobs to release all of their juices.  If you wish to have fewer whole kernels, totally grate more of the ears and leave fewer for the larger kernel selection.  (You can also release the cob juices with the dull side of a knife; however, I found that grating them on the coarse side of my grater did the trick very nicely.) 
  3. Mince the shitake mushrooms.
  4. Over medium high heat, place your oil and when it is hot, add the mushrooms, shallots and garlic.  Turn the heat to medium low and cook them, stirring every now and then, till softened—about 10 minutes.
  5. Increase the heat to high and when the oil sizzles (you may want to add more oil if you feel there isn’t enough), add the corn and its juices.
  6. Cook the mixture over medium high heat, till corn is thick and shiny—about 3 minutes.
  7. Add the lemon zest, lemon juice and S&P. 
  8. Serve and enjoy!!!!

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

Jul7

Making It Easy for Mom to Enjoy Her Family Here in Sun Valley

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linzer torte Patty's Cookies 1 Chicken Marengo melange of oven baked veggies overnight scrambled egg bake

Above, some of the dishes served

This assignment was just what I had envisioned my catering services to supply.  Mom Robin J. was here briefly with her family of 7.  She has always done it all but wanted a break from cooking so as to be able to relax and enjoy her family more.  The following is the 7 day plan she and I came up with.  It was fun for me and I think that the family really enjoyed these dishes.  I cooked them all here in my condo and Robin came over daily at about 4pm to pick them up.  I wrote out directions for her as to how to serve, etc. I also gave her a soft notebook with all of the recipes. 

Easy food serving is the name of the game!!!!

Description of Catering for 7 Performed by Margot’s Table to Yours for the Johnstons

June 28th—Complimentary pint of homemade no-churn Mango Ice Cream and 1/2 a loaf of Strawberry-Nut Quick Loaf

June 28, Friday           Planning and Grocery Shopping                         4 hours

June 29, Saturday       Grocery Shopping; Pat’s Plumped                     2 hours

Raisin Cookies;Prepping

June 30, Sunday          Sour Cream Mashed Potatoes;                          4.5 hours

Overnight Scrambled Egg Bake;

Mélange of Oven Baked Veggies

July 1, Monday          Shopping; Mac&Cheese a la Italiana;

Bouillabaisse for 8 & Rouille                                 7 hours

July 2, Tuesday      Smoked Salmon w/ Endive Platter with                4 hours

Cream Cheese Dill Sauce, Bagels, Artichokes

and it’s sauce;

Fennel& Rosemary Beef Tenderloin w/Creamy

Mustard Sauce;

Pommes de Terre a la Provence in 8 Ramekins

July 3, Wednesday      Pat’s Plumped Cookies; Linzer Torte                  2.5 hours

July 4, Thursday           Shopping                                                                   0.25 hour

July 5, Friday                Chicken Marengo; Rice                                           2 hours

Total hours spend                                                                                           26.25

Jul7

Chicken Marengo (the slower but more authentic way)

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Chicken Marengo

Chicken Marengo Recipe #2—A More Authentic Version?

Serves 4

Once again, I am telling the historical tale of this dish because I think it’s so cute and the outcome is so delicious. Napoleon and his traveling chef, Dunand, were the men who made this dish famous. After the battle at Marengo (Piedmont, Italy), Napoleon demanded from his chef a quick meal—imagine this after a treacherous journey over the Alps in mid-May. Cooking legend has it that even in these hinterlands, Napoleon’s forever challenged chef found a chicken, tomatoes, onions, garlic, herbs, olive oil and crayfish.  He cut the chicken up with his “saber” and made a dish very much like this recipe. Reportedly being thoroughly French, Dunand also added a dash of cognac from Napoleon’s flask.  Napoleon liked the dish immensely and since he won the battle, considered Chicken Marengo lucky.  So he asked for it often just as Dunand had originally made it.  My other recipe is a bit less time consuming to make, however, this one is really excellent and worth the time spent.  This dish will be cooking for a total of 1 hour—stove top.

Ingredients:    

  1. 1- 2 ½ lb. chicken cut up
  2. 1/3 to 1/2 C. flour laced with pepper, salt and a splash of cayenne (to dredge the chicken pieces)
  3. 2 Tblsp. olive oil (if you need more, go for it and same for the butter)
  4. 2 Tblsp. butter
  5. 2 or 4 Tblsp. chopped/minced bacon
  6. 1 peeled carrot-chopped fine
  7. 1 stalk of celery-chopped fine
  8. 1 garlic clove-chopped fine
  9. 1 small shallot-chopped fine
  10. 2 or 3 LARGE tasty fresh tomatoes, cut into CHUNKY pieces or 4 plum tomatoes cute into Chunky pieces (you can use canned if you drain the whole tomatoes and cut them in Chunky pieces)
  11. 1/2- 3/4 C. dry white wine in which 1 ½ -2 Tblsp brandy has been put. (Once again if you think you need more wine, go for it.)
  12. 1 Bouquet Garni (I made mine from fresh parsley, some fresh rosemary and fresh French tarragon and a bit of crushed bay leaves. Place these in a good sized piece of cheese cloth which you can form into a small bag; tie the bag with kitchen string or non-flavored dental floss so that your herbs stay enclosed.  Place the bag into the stew and discard it before serving.)
  13. 8 or so poached shrimp and 8 or so whole button mushrooms also poached. (These should be poached in a chicken stock/white wine, stove top, at simmer, for 3-5 minutes or till shrimp are pink and mushrooms are somewhat tender. You don’t have to use both ingredients—it can be one or the other. And if you wish, you can poach them together. Furthermore, if you have access to crayfish, all the better.)
  14. Black olives— combo of whole and rough chopped
  15. 1/2 Lemon to squeeze at the very last
  16.  Croutons (optional)

Directions:

  1. In a paper or plastic bag, shake the flour with the S&P and paprika; when well mixed, introduce your chicken pieces into the floured bag.  Shake vigorously so that the pieces are floured evenly however not heavily—they need to be “lightly” doused.
  2. In a large heavy pot that has a good lid and on an oven top burner (medium-high heat) bring the oil and butter and some of your minced bacon up to a nice light sizzle (remove the bacon with a slotted spoon); introduce your chicken pieces into the oil/butter and turn the heat down to the point where your pieces are browning evenly, turning frequently, and are not burning. Golden colored is what you wish.  Don’t crowd them so it may take several sessions to do this. As well, I would say it might take 2-3 minutes per chicken side to get them brown just right.  Set them aside on a platter.
  3. Now, introduce the remainder of your bacon plus the set aside bunch and in the remaining oil, etc. in your pot, brown the veggies mentioned in ingredients 6-9.  When they have softened somewhat (3 minutes or so) introduce the major portion of the tomatoes, however save about 1/2 C. for later); let the mixture simmer for another 2-3 minutes.
  4. Reintroduce your perfectly browned and golden chicken pieces along with your Bouquet Garni.;over all, pour your brandy/wine combo and let simmer very gently on stove top for 30 minutes— tightly covered.
  5. After 30 minutes, place the additional tomatoes on top (don’t stir but make sure that you have enough liquid collected and taste to see what you think); simmer gently, tightly covered, for another 25 minutes.
  6. For the last 5 minutes, top the dish with the poached shrimp and mushrooms and add the chopped and whole olives. Simmer well covered once more.  Make sure the chicken is done (I’m sure it will be and FINIS—Napoleon would be delighted).
  7. Before serving (don’t forget to remove your Bouquet Garni), top everything with freshly chopped parsley, give a hearty squeeze of fresh lemon and there you are.
  8. Additionally, if you wish, you can place toasted croutons on top. Sometimes it’s fun to make your own shaped croutons (1-inch diameter) for a dish as this.
  9. This goes very well with rice and a light salad.
  10. Sounds like a simple peasant dish doesn’t it?  Well, after you’ve made and served this, you’ll say: “I don’t think so” or maybe you’ll say “Peasant dishes are the best!!”.
  11. As always, from Margot, Bon Appétit.
Jun24

Tongue and Potatoes Baked in a Mustard Horseradish Sauce

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tongue w. mustard horseradish sauceTongue and Potatoes Baked in a Mustard Horseradish Sauce

Serves 2-6 depending on the tongue-one large and a couple of small ones

The beef tongue cost $20 (I remember long ago buying a tongue for just a dollar or two) and the 4 small pork ones were priced at $3.27 so as far as I was concerned, the decision was easy.  This dish turned out very tasty indeed so give it a try.  I know the recipe seems a bit tedious (3 steps) and it can be a bit of work, but if you enjoy tongue (and many won’t even realize that it is that) and a very lovely horseradish and mustard sauce, you’ll really appreciate the results.

STEP 1:Ingredients for boiling the tongue:

  1. One fresh beef tongue (3 lbs.) but I cooked my 2 lbs. of 4 pork tongues
  2. 1 Tsp. salt
  3. 1 onion studded with 3-4 cloves
  4. 6 sprigs of fresh parsley
  5. 3 celery stalks with leaves
  6. 2-3 peeled carrots cut in large pieces to put in the very beginning of the boiling of the tongue.
  7. 3-4 more peeled carrots reserved to put into the stock the last half hour (to be used for your final presentation so when tongue is done save these to warm up just before serving your tongue platter).
  8. Few whole pepper corns
  9. 1( or more) bay leaf
  10. Water to cover (and watch to see if you need to add more after an hour or so)

STEP 2:Ingredients for the mustard horseradish sauce: (this makes about 1 cupful and you might need more; you can always use this delicious left over sauce over something else—even poached eggs)

  1. 3 Tblsp. sweet or salted butter
  2. 2 Tblsp. flour
  3. 1/2 to 1 tsp. Dijon styled mustard (per your taste buds)
  4. 1/2 to 1 tsp. prepared horseradish (per your taste buds)
  5. 1-2 Tsp. capers (optional)
  6. 1 C. of some strained tongue broth

 

STEP 3: Ingredients for the final baking and serving:

  1. 1 or more baking potatoes cut in medium size pieces
  2. Brussels sprouts cut into fourths (optional)
  3. Mushrooms-sliced thick (optional)
  4. Cauliflower-some of the florets (optional)
  5. Chopped parsley for garnish
  6. Capers for garnish (optional)

STEP 1:Instructions for boiling the tongue:

  1. Place the tongue and the listed ingredients in STEP 1  in a tall pot and bring to a boil.  Reduce heat, cover the pot and simmer until the tongue(s) are fork tender—about 2 ½ to 3 hours.
  2. Remove the tongue(s) from the water and cool slightly. DO NOT START THROWING AWAY THE STOCK AND THE LAST BUNCH OF CARROTS THAT YOU HAVE BOILED.  Strain the stock (you can discard the old carrot, onion, etc.) and put the reserved now strained stock back in the same pot for further potential use; set aside your last bunch of boiled carrots to be reheated briefly for the final presentation.
  3. When the tongue(s) have cooled a bit, if need be, cut off the bones and gristle at the thick end; slit the skin from the thick end to the tip on the underside.  Use a paring knife to loosen the skin at the thick end pull and peel off the skin from the thick end to the tip.  The pork tongue skin is definitely harder to pull off than that of the beef, so don’t be alarmed.  You’ll just loose a bit more of the meat.  (Well, it didn’t cost that much did it?)
  4. Slice the tongue(s) in somewhat thick slices and place in a baking dish.

STEP 2:Instructions for the mustard-horseradish sauce: (You might have to double this amount if you have a lot of tongue slices).

  1. Preheat oven to 375F  for the baking of this dish for preparation for STEP 3.
  2. In a medium sized skillet or pan, melt the butter and add the flour.  Stir over medium heat till well blended. Add the horseradish and mustard and optional capers, stir till blended and add the tongue stock. Bring to a boil, reduce the heat to a simmer and simmer till sauce is smooth and thickened.

STEP 3: Instructions for the baking and final preparation:

  1. Place the tongue slices, potatoes and optional veggies in STEP 3 listed ingredients into an appropriate correct  sized baking dish to fit it all in. Pour sauce over all.
  2. Cover well and bake in a 375 degree pre-heated oven for 50 to 60 minutes.
  3. Remove all to a pretty platter (it could be silver—oh so passé I know) and top it with chopped parsley and optional capers and surround it with your saved, set aside and briefly reheated boiled carrots. ( hint: The carrots could be reheated in your leftover stock if you bring the stock back to a brief boil. Or if you wish you could cook the carrots in the stock 30 minutes before your tongue oven dish is done. )
Jun23

Roasted Cornish Game Hens and Grapes

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pic grapes

Roasted Cornish Game Hens and Grapes

Serves 4

 

This is a very light and deliciously healthy dish and if presented correctly, a gorgeous looking one as well.  So enjoy and go for it!!!!! Perfect for just you if you cook just one hen or for guests—if you cook more of these little guys. 

 

Ingredients:

  1. 1 ½ lbs. mixed red and green seedless grapes
  2. 8 shallots, root intact and halved if large
  3. 6 sprigs thyme, plus leaves for hens
  4. 2 Tblsp. olive oil
  5. S&P
  6. 4 Cornish game hens-1 to 1 ¼ lbs. each

 

Directions:

  1. Preheat oven to 450.
  2. On a rimmed baking pan, toss the grapes and the shallots with the thyme sprigs, oil, 1 tsp. salt and ¼ tsp. ground pepper.
  3. Nestle hens among the grapes on the baking sheet, breast side up.  Brush hens with some more olive oil and season them liberally (or as you wish) with some more S&P; lastly sprinkle them with thyme leaves.
  4. Roast the hens in your preheated oven basting them occasionally with pan juices until an instant-read thermometer inserted in the thickest past of the leg (avoiding the bone) registers 160 degrees—30 to 35 minutes but could be as long as 45 minutes.  So watch diligently but try not to overcook.
  5. Serve on a pretty platter surrounded by the grapes and shallots. I usually serve this dish with a side of wild rice which has been enhanced with some of my favorite green fresh veggies such as snappy pea pods or long string beans—but it could be any kind of veggie that you love including maybe some more colorful ones.  Imagination is always a good ingredient to use for this kind of presentation.
Jun22

Chicken or Rabbit–au Vin–Up to you

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Zivi’s Lapin au Vin

Feeds 4-6

I do love this dish made with rabbit, however, you can easily make it with chicken.

Ingredients:

  1. 1 large FAT PLUMP rabbit—cut up in pieces (or chicken)
  2. 1/4 C. flour
  3. S&P to taste
  4. 1/4 Tsp. Paprika
  5. 4 Tblsp. combination of butter and olive oil
  6. 1/2 onion—chopped
  7. 1 garlic-diced (optional)
  8. 1-2 C. chicken stock
  9. 1/2 to 3/4 C. hearty red wine
  10. 1-2 bay leaves
  11. Thyme, Basil or Rosemary to taste (optional)

 

Directions:

  1. Wash and pat dry the rabbit.  In a bag, place the flour, S&P and paprika, shake to mix well; put rabbit in bag and shake once again till rabbit is well coated.
  2. In a heavy such as a cast iron deep sided skillet or pot, heat the butter/olive oil; stir in the onion and garlic for about 4 minutes, over medium heat, till soft and glistening.  Remove to a side plate.
  3. If you need more butter/olive oil at this point, add some.  Make sure the oil is hot before adding the rabbit.  Brown thoroughly on all sides over medium heat (about 5-8 minutes).  Be sure your heat is not too high so that you are not burning the rabbit.
  4. Add the stock, wine, set aside onion and garlic and bay leaves and other optional spices if you wish and place a cover on the pot.
  5. Cook at a simmer for about 1 hour. Do check it every now and then to see if it might need more stock or wine.
  6. I serve this with white rice and a nice fresh vegetable.
Jun22

Zucchini au Bon Gout

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Simple, Easy, Fresh and Healthy plus Lovely to Look At.  That’s what this recipe is all about.

Zucchini Au Bon Gout

Serves 8

Ingredients:

  1. 1.       8 small whole zucchini, scrubbed and trimmed
  2. 2.       2 C. peeled ,chopped tomatoes (canned & drained is fine)
  3. 3.       1 C. bread crumbs, cooked in butter until crisp or packaged if need be
  4. 4.       S&P to taste
  5. 5.       Grated Parmesan

 

Directions:

  1. Preheat oven to 450
  2. Simmer the zucchini in a little water until BARELY tender (8 to 10 minutes depending on the size). Drain and cool.
  3. When the zucchini are cool, cut in half lengthwise.  If need be, scoop out the seeds from each half and invert the halves to drain.
  4. In a baking dish, arrange the zucchini, cut side up, and fill the cavities with equal parts chopped tomatoes and croutons.  Sprinkle with S&P and cheese.
  5. Bake until heated through.  Then brown under the broiler just before serving.

 

 

 

Jun19

Patty’s Plumped Raisin Oatmeal Cookies

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raisinsPatty’s Plumped Raisin Oatmeal Cookies

Makes about 45 two-inch round cookies

I was over at Patty’s helping her do a little cooking.  She’s a terrific cook herself having been a home economics teacher, but she had a little handicap—a broken clavicle.  OUCH!!!  She introduced me to these fabulous cookies that her son, at age 7, (some 50 years ago) had introduced to her.  He had cut out this recipe from a magazine and asked mom to make them.  So, there you go; even younglings read recipes.  I think that these cookies turned out really tasty—and probably just due to one unique factor: the plumping of the raisins.

Ingredients:

  1. 1 Cube of butter, softened—sweet or salt your choice
  2. 1/2 C. Brown sugar-dark or light—up to you
  3. 1/2 C. White granulated sugar
  4. 1 Egg
  5. 1 Tsp. Vanilla
  6. 1 C. Flour
  7. 1 Tsp. Baking soda
  8. 1 Tsp. Ground cinnamon (optional)
  9. 2 C. Quick cooking oats
  10. 1 C. Plumped raisins (let the raisins sit in warm water for about an hour or so)
  11. 1/2 C. chocolate chips-optional–however if you do use them, reduce the amount of raisins to about 3/4 C.

Directions:

  1. Pre-heat oven to 350
  2. In a medium size mixing bowl, cream the butter and the 2 sugars. (You can cream by hand with a fork or with a mixer.)
  3. In a small cup, beat the egg with the vanilla (you can use a fork or a whisk) and add to batter. Mix well.
  4.  Whisk the flour with the soda and cinnamon and add to the batter.
  5. Add the oats to the batter.
  6. Drain the raisins and add them to the batter.
  7. The batter will be very thick, so it’s easiest to form 1- inch balls with your hands and place them on Teflon cookie sheets or sheets which are lined with parchment paper. You can line the balls up 3 in a row in a line of 5.
  8. Bake in pre-heated oven for about 12- 14 minutes.
  9. Let cool for about 5 minutes and then remove to a rack to cooPatty's Cookies 1 Patty's Cookies 2l.
  10. Try not to eat them all at once.
  11. For a little variation, try putting 1/2 Tsp. vanilla and 1/2 Tsp. almond with butterscotch chips and milk chocolate chips along with 1/4 Tsp. anise seeds.  You can even introduce shredded coconut and chopped nuts.  It’s a very versatile recipe.
Jun17

Blanquette de Poulet

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chickens

Blanquette de Poulet

Serves 4-6

My mother was not that crazy about cooking however, every Sunday, this is what she made.  So, of course, I grew very fond of it and now have to make it so as to remind myself about the good and sociable Sundays that she created around this dish.  She teamed this up with fresh veggies or sometimes, I hate to say, canned, a nice salad and her really splendid rice, a sort of risotto. To top off our mid-Sunday repast, she served her excellent open faced apple tart or a zabaglione or some home made meringues with ice cream.  To start off the whole affair, it was either a slice of cantaloupe or canned fruit cocktail. The cantaloupe would be doused by our European friends with sugar.  So, now when I mention the canned stuff, you’ll know that the era was the 40’s and 50’s.  This is not a complicated dish and it’s the sauce that makes it—or at least that’s what I think. Blanquette equates to a totally white sauce in French culinary terms. There is also a more famous version of the blanquette—Veal en Blanquette. The recipe for that is a bit different.  Anyway, here’s to memories and I hope that you’ll enjoy this dish.

 

Ingredients:

  1. 1 nice sized whole chicken, rinsed
  2. Water–enough to cover the whole affair
  3. 2 or 3 carrots, peeled and cut into large pieces
  4. 2-3 celery stalks, washed and cut in half or thirds
  5. 1 onion-peeled and cut into quarters
  6. Several cloves of garlic-peeled and chopped
  7. 3-4 sprigs of garlic
  8. Some peppercorns
  9. A couple sprigs of fresh thyme or tarragon or rosemary—your choice of one
  10. S&P to taste
  11. 2 Tblsp. flour
  12. 2 Tblsp. butter
  13. 1 C. heavy cream (but ½ and ½ will do it except it won’t taste as wonderful)
  14. 2 egg yolks put in a small bowl that will also hold the heavy cream
  15. 1/2 Lb. small mushrooms, sautéed in a bit of butter (optional)

 

Instructions:

  1. In a large pot, place the chicken, water to cover and the ingredients mentioned from item #3 through item #10.  Bring to a boil and simmer, covered for at least one hour or till chicken is done. (You can also put all of these ingredients except the carrots in a large cheesecloth bag and place that in the stock).
  2. Set aside the chicken and carrots. Strain the stock, discard the strained ingredients (or the cheesecloth bag) and put the stock back in the pot.
  3. Bring stock to a boil and reduce to a slower boil until broth is reduced about 2/3rds.
  4. In a small bowl, cream the butter and flour (I do this with a fork) and add a bit of the hot broth and mix well till smooth and no lumps remain.
  5. Add the flour/butter mixture to the broth in the pot and boil 1-2 minutes.
  6. In the meantime, mix the cream with the yolks with a whip. If you wish, you can add some lemon juice to this mixture.  As I remember, mother didn’t.
  7. Reduce heat of broth till barely simmering and add the cream/yolk mixture. DO NOT LET BOIL or it will curdle (YUK!)
  8. Whip the broth until it’s nice a smooth.
  9. Place the chicken on a platter with the mushrooms and carrots around and pour the sauce over all.  Or if you would rather, serve the chicken, carrots and mushrooms plain and put the sauce in a gravy boat and let your guests pour the sauce themselves on their individually plated dishes.

 

P.S.  There are many other excellent and a bit more complicated recipes for Blanquette de Poulet however the one I gave you is the one my mother made and frankly, I enjoyed the simplicity of it because it made the sauce really stand out.    

Jun16

Veal Stew With Mushrooms, Cauliflower, Onions and Sour Cream

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veal stew in skillet

stew on plate

Veal Stew With Mushrooms, Cauliflower, Onions and Sour Cream

6-8 servings

I do love veal.  It’s a bit pricey but it has such a delicate flavor (as opposed to its parents) that I’ll many times bend my budget to accommodate it.  There are a lot of good recipes for veal, however, this is one that I really like because it makes the dish go round a bit more; that’s because there are plenty of good included veggies here.  So here you go:

Ingredients:

  1. 1/4 or more C. of flour for dredging
  2. S&P to taste to add to the flour
  3. 3 lbs. boneless veal stew meat
  4. 1/2 C. olive oil
  5. 3 medium onions, peeled and cut into quarters
  6. 1 C. sliced celery
  7. 1 ½ C. hot water
  8. 1/2 C. white wine or vermouth
  9. Thyme to taste (dried or I used several threads of the real stuff)
  10. 1 small head of cauliflower, broken in small flowerettes
  11. 12 small mushrooms, quartered
  12. Butter
  13. 1 C. sour cream
  14. 1/4 C. chopped parsley

Directions:

  1. In a medium sized bag, shake the flour with the S&P and then put the veal pieces in it and shake some more to coat them all evenly.
  2. In a heavy deep skillet, add the olive oil and heat.  When heated, add the stew meat and brown on all sides (about 5-8 minutes).
  3. When meat is browned, add the onions, celery, hot water, wine and thyme.  Simmer stove stop with a tight lid for 1 ½ hours.
  4. After 1 ½ hours, add the cauliflower and simmer for 1/2 hour more.
  5. Before the stew has finished simmering for the 2 hours, in another skillet, add and heat some butter so that you can brown the mushrooms.
  6. When the stew is cooked and the mushrooms browned, add the mushrooms to the stew along with the sour cream and parsley.  Stir so that the mixture is well blended BUT DO NOT LET BOIL!!
  7. This is excellent over rice or noodles.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

 @ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.