Stuffed Veal Breast

[Walter Potenza – straordinario Chef Italiano – has once again graciously agreed to share a recipe with us. It follows his original, except for one change to make it kosher. CS]

Photo by: Chef Walter Potenza

Stuffing:

• 1/3 cup fresh Italian parsley, washed and chopped
• 4-6 cloves garlic, finely minced
• 3-4 tablespoons extra virgin olive oil
• 1/2 teaspoon Hungarian paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon freshly grated black pepper
• 1 1/2 cups Italian style bread crumbs
• 1/3 teaspoon oregano flakes
• 1/3 teaspoon basil flakes
• 1/4 teaspoon red pepper flakes
• pinch of powdered sage or Bell Seasoning
• pinch of salt
• 1/4 cup Daiya Mozzarella Style Shreds (pareve/vegan)*
• 1/4 cup black oil cured olives, pitted and finely chopped

Directions:

1. Pour olive oil into a medium bowl. Add herbs, chopped garlic, and other stuffing ingredients except bread crumbs and cheese.
2. Allow to sit 10 minutes to infuse the herbs.
3. Stir in the cheese and bread crumbs. Mixture should be a consistency which allows you to make a smooth round ball out of the stuffing which doesn’t break apart and yet it should not be too liquid to hold this shape.
4. If mixture is too dry, stir in a few tablespoons of hot water or chicken broth at a time until you’ve reached the right consistency.
5. If mixture is too liquid, add a few tablespoons of bread crumbs.

Preparing the Veal:

• 1 4-5 lb veal breast with pocket
• olive oil spray
• garlic powder
• onion powder
• paprika
• salt
• pepper

1. Have the butcher make a large pocket in the side of a 4-5 lb veal breast. Rinse the veal and dry. Open the pocket and pat on the stuffing, with the largest portion in the center. Close the pocket with wooden toothpicks, tie shut with kitchen twine, or simply leave as is.
2. Brush or spray the veal breast thoroughly with olive oil spray. Sprinkle with with a light coating of garlic powder, onion powder, paprika, salt, pepper.
3. Roast at 300°F degrees for 2 1/2 to 3 hours, or until tender and juice no longer runs pink, spraying every 45 minutes or so with olive oil spray.
4. It’s better to slightly undercook this than to overcook, because if the veal is overcooked it will become tough and dry. If you suspect the veal is nearly cooked but hasn’t browned yet, spray with olive oil one last time, turn up the heat to 375°F and finish it for 10-15 minutes to brown.
5. Sprinkle with a light dusting of paprika down the center and garnish with minced fresh Italian parsley.

Enjoy, gentle reader, enjoy!

* Daya Mozzarella Style Shreds (pareve/vegan)

This product is dairy, lactose and casein free, gluten and soy free, cholesterol free. It melts and stretches.

Walter Potenza

Ground Beef With Potato Topping

It’s cold out there and we can all use some comfort food, I adapted the following recipe (to make it kosher) from 1 Ground Beef, 100 Meals, I used the cookbook’s photo on page 99

Ingredients

• 1 lb 7 oz potatoes cut into chunks
• 2 tablespoons sunflower oil
• 1 onion, chopped
• 1 garlic clove, chopped
• 2 carrots, chopped
• 1 lb 2 oz ground beef
• 1 2/3 cups sliced mushrooms
• 1 1/4 cup hot beef stock*
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1 1/4 cup Daiya Mozzarella Style Shreds (pareve/vegan)**
• salt and pepper to taste

Directions

1. Cook the potatoes in a large pan of salted boiling water for 20-25 minutes, until tender but not falling apart.
2. Meanwhile, heat the oil in a pan. Add the onion, garlic, and carrots. Cook over a low heat, stirring occasionally for 5 minutes, until the onion softens. Increase the heat to medium, add the ground beef  and cook, stirring frequently, and breaking it up with a wooden spoon, for 8 to 10 minutes, until evenly browned.
3. Add the mushrooms and cook for 2 minutes, pour in the stock and stir the sugar and the soy sauce. Season with salt and pepper to taste; reduce heat, cover, and simmer for 20 minutes.
4. Preheat the oven to 400 F. drain the potatoes, return to the pan, and mash well, then stir in three quarters of the cheese.
5. Spoon the meat mixture into an ovenproof dish and spread the mased potatoes over the top to cover the meat. Sprinkle with the remaining cheese and bake in the preheated oven for 20 minutes, until the topping is golden brown. serve immediately.

*Beef Stock

Yield: 8 cups

Ingredients

• 6 lb beef soup bones
• 1 large onion
• 3 large carrots
• 1/2 cup water
• 2 stalks celery, including some leaves
• 1 large tomato
• 1/2 cup chopped parsnip
• 1 medium potato
• 8 whole black peppercorns
• 4 sprigs fresh parsley
• 1 bay leaf
• 1 tablespoon salt
• 2 teaspoons dried thyme
• 2 cloves garlic
• 12 cups water

Directions (from allrecipes.com)

1. Preheat oven to 450 degrees F.
2. Trim root end off onion. Slice or quarter the onion, peel and all. Scrub carrots and chop into 1″ chunks. In a large shallow roasting pan, place soup bones, onion, and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
3. Drain off fat. Place the browned bones, onion, and carrots in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot.
4. Scrub the potato and chop it into chunks, peel and all. Chop the celery stalks into thirds. Add celery, tomato, parsnip, potato, peppercorns, parsley (including stems), bay leaf, salt, thyme, and garlic to the pot. Pour in the 12 cups of water.
5. Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings.
6. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

**Daiya Mozzarella Style Shreds (pareve/vegan)

Ingredients (as listed on package)

• Filtered Water
• tapioca flour
• non-GMO expeller pressed canola and/or non-GMO expeller pressed safflower oil
• coconut oil
• pea protein
• salt,
• vegan natural flavors
• inactive yeast
• vegetable glycerin
• xantham gum
• citric acid (for flavor)
• titanium dioxide (a naturally occurring mineral)

Made in a plant free of animal ingredients, milk, soy, egg, peanuts and tree nuts (excluding coconut). The Orthodox Union provides the kosher certification.

 

Enjoy, gentle reader, enjoy. I did!

CS

Ground Beef and “Swiss Cheese” Pizza

Sounds absolutely treif doesn’t it?!? Well, now you can make it kosher and delicious! With some of the new products on the market and this recipe you can actually make make this pizza and be strictly kosher!

Pizza Dough

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

Directions

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
2. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.
3. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Roll out to a 10″ circle.

Pizza topping

Ingredients

• olive oil, for brushing and drizzling
• 6 oz ground beef
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon ground cumin
• 1 roasted red peeper, in oil, drenched and finely chopped
• 1 tablespoon chopped fresh basil
• 4 tablespoons tomato paste
• 4 oz Daiya Swiss Style Slices*
• salt and pepper to taste

Directions

• Put the ground beef, onion, garlic and cumin in a nonstick skillet, cook over medium heat stirring frequently and breaking up the ground beef with a wooden spoon, for about 8 minutes, or until evenly browned.
• Stir in in the roasted pepper and basil and season to taste with salt and pepper.

Once the pizza dough is ready, cover with the ground beef mixture. Top with “Swiss Cheese Slices” and drizzle with oil. Bake at 425 F. in a preheated oven for 15-20 minutes until the crust is crispy. Serve hot.

*Daiya Swiss Style Slices

It is kosher pareve certified by the Orthodox Union. It melts and stretches; it’s lactose, casein, gluten, soy and cholesterol free!

Enjoy, gentle reader, enjoy. I found it delicious!

CS