Veal loin chops are one of those things that I just don’t do often enough. Not sure why. They’re fairly easy to get, every bit as tender and juicy as a good steak (well, close anyway) and they show up exceedingly well with a little simple sauce. I say this every time, but then I quickly forget about them. Got to work on that.
Now that I’ve got that off my chest, I want to talk about this lovely little red wine and mushrooms sauce we came up with to use on some loin chops the other day. There really isn’t much to the sauce, but it works extremely well with the chops. Can’t say for sure why it works so well, but believe me, it really does. Every thing just comes together with it. And the sauce can be made with a little bit of veal stock, a little red wine, some garlic and fresh thyme with a little butter at the end. It’s amazing.by
Hey guys, I know that big beef burgers are the main thing this (and every) summer, but honestly, these salmon burgers are pretty darn good substitute if you want (or need) one.
Unlike a full beef patty, the trick with salmon burgers is figuring out when their done. While there is no guaranteed way, I find that a good crisp brown (nearly darkened) outside is a good way to tell when the inside is pretty well fully cooked.
I generally like a nice slice of smoked Gruyere cheese on the outside along with a little onion and some tartar sauce, or maybe a little mustard and honey sauce if I’m looking for something sweet. Those things are yours to vary, of course, but don’t forget the chives, or maybe a bit of dill if you like that.by
Chicken curry is something we have a fair amount of time here at Discovery Cooking. But most of the time, I use a pretty standard kind of recipe that follows what I suspect a curried chicken probably should tend to be. This recipe is something a bit different and very, very interesting.
First of all, this chicken uses a coating of ground peanuts and a rather large portion of orange marmalade to give it a very nice crusty character that, honestly, is what makes this dish. I started out using a couple of teaspoons of curry powder, but you can feel free to get a little more or less curry to fit your taste. I also tended to increase the tarragon, a bit, because, well, I just like it.by
Here is a very good summer dish to help take care of those zucchini, which must now be about to take over your garden. It’s a simple orzo and rice pilaf, with lots of veggies and plenty of chicken broth (or vegetable broth), and with a finishing touch of zucchini at the end that just steams lightly and gives it a nice crunch.
I like the idea of using orzo with a rice pilaf, it make the whole dish a little more interesting and, I don’t know, adds a really nice pasta effect to the dish that smaller pasta just seems to miss. You can also make this a more or less vegetarian dish by using vegetable pasta. Personally, I use the chicken version because it adds a bit of (what I think is necessary) flavor, but if you had some really good vegetable sauce, by all means feel free to give it a try.by
Peaches are coming!! Yup. Won’t be long now and I’ve got the perfect peach crisp for a summer treat. It’s warm, has the essence of very lightly spiced peaches and with a little ice cream, it really sizzles.
For me, this is one of those deserts that just goes through the top — not because it requires anything really special, but because it actually doesn’t. The peaches stand almost largely alone and the little cinnamon and nutmeg are just enough to add to the desert but without overpowering it. The crisp is light and really doesn’t overwhelm the peaches.by
Usually, soups aren’t a summer thing, but every once in a while, you can come across something that works well just about any time of the year. That’s where this white bean and tomato soup comes into play — and it knocks the socks off the summer season, believe me.
This soup is both rich and at the same time, very light in texture. I’m not sure why it works that way, but it really does. Nothing is overstated (except maybe the shrimp) and it really works well as both a diner and lunch entree, especially if you’re hot, tired and just want a fresh, light meal with little or maybe even nothing else on the table.by
I enjoy a lovely — and no cook — recipe for summer sides, and this zucchini with Thai sauce is just perfect. You can make the sauce well ahead of time and the zucchini and red peppers can be made just a little before hand. You really can’t beat it, especially on a very hot summer day.
First the zucchini. That part is really very easy, since all you need is one of those little mandolin or one of those rope-making appliances that turn the veggies into, well, ropes. Honestly, the one I have cost me all of $10, and you can use them for a whole lot of other veggies and fruits, too.
The Thai sauce — I have no idea why I call it that, except that it has some peanuts and chili — is extremely easy to make as well, but combines a dab of peanut butter with a number of other ingredients. If you want to just call it a peanut sauce, that works OK with with me. I believe this may have come from an older Gourmet or maybe from some other source, but we’ve been making it here at Discovery Cooking for many years and by now, I suspect, it has enough modifications to make it our own.by