Strawberries in Balsamic Vinegar
Place the strawberries in a large bowl and sprinkle with the sugar. Add the mint and vinegar and mix well. Let the mixture rest for 1 hour before serving. Chef's Tip: For sharper sweet - and - sour contrasts, cook 3 tablespoons
Ossobuco
Preheat the oven to 375 degrees. Tie the veal shanks with kitchen twine to help them retain their shape while braising in the oven. Salt and pepper the shanks and dust them with the flour, shaking well to remove the
Grandma’s Beef Stew
Place the beef cubes in a large bowl and sprinkle with the salt and pepper, making sure the meat is coated on all sides. Add the flour and mix until well coated. Heat the oil in a large nonstick sauté
Grandma’s Polenta
Make the polenta according to manufacturer’s directions. When the polenta is almost cooked through, remove the pan from the heat and stir in the Parmesan, Mascarpone, and pepper. Serve along your favorite dish. Chef’s Tip: An alternative way to serve this polenta is
Green Salad with Broiled Goat Cheese
The broiled goat cheese supplies a real burst of flavor. When paired with this simple green salad, it produces a match made in heaven.Place the salad greens in a large bowl, sprinkle with the salt and pepper, and mix well.
New York Steak with Green Peppercorn Sauce
First, make the sauce and keep it warm.To Prepare the Green Peppercorn Sauce:In a saucepan, cook the olive oil, shallots, garlic and grainy mustard over medium heat for 5 minutes, stirring well. Add the green peppercorns.Add the brandy; be careful
Mocha Crème Caramel
Stir 1 cup of the sugar and the water together in a medium saucepan. Bring to a simmer over medium-high heat, swirling the pan over the heat to dissolve the sugar - don't stir the mixture. Cover the pan tightly
Pasta alla Carbonara
Bring a large pot of salted water to a boil, add the pasta, and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian, al dente). Drain the pasta well, reserving ½ cup of
Veal Cutlets with Piccata Sauce
To Prepare the Piccata Sauce:In a saucepan over medium heat, cook the olive oil and onion for 4 minutes. Add the garlic. Add the wine and lemon juice, and reduce by two-thirds, about 3 more minutes. Add the parsley and
Veal alla Norma
To Prepare the Eggplant & Tomato Sauce:Mix all the eggplant pieces and salt in a colander. Cover with a plate and place a weight on top of the plate. Let sit, undisturbed, in the sink for at least an hour,