Escalope de Veau à la Crème et aux Champignons

i can't get enough of  french food.  this recipe is a slight variation from Le Grand Cafe Des Negociants in Lyon, France.  we ate at this restaurant and this was the dish i had.

Escalope de Veau à la Crème et aux Champignons
 
1 lb veal scallopini
5 oz veal stock
1/2 cup white wine
2 tablespoons butter
about 2 - 3 chopped shallots
1  clove of chopped garlic
1 - 2 tbsp dijon mustard
8 oz of mushrooms, quartered
2 tbsp parsley
3 - 4 tbsp cream
salt and pepper to taste
a sprinkle of thyme

first sauté the veal in butter.

In a frying pan  melt the butter and sauté onion, garlic, and mushrooms. then add rest of ingredients except cream.

Mix with wire whisk.   Simmer 15 minutes unil the mixture reduces by half.

then mix in the cream and serve.

Cooking the sauce down:

After adding the cream

http://www.lesnegociants.com/

Ratatouille

keeping the trip we made to France going on further.

Ratatouille

Ingredients

1/4 cup olive oil, plus more as needed
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic
2 cups medium diced eggplant, skin on
1/2 teaspoon fresh thyme leaves
1 cup diced green bell peppers
1 cup diced red bell peppers
1 cup diced zucchini squash
1 cup diced yellow squash
1 1/2 cups peeled, seeded and chopped tomatoes
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper

Directions

Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

Read more at: http://www.foodnetwork.com/recipes/ratatouille-recipe0.print.html?oc=linkback

L'entrecote Lyonnaise

we had this dish in Lyon.  it was delicious.

2 steaks
5 oz veal stock
1/2 cup white wine
3 tablespoons butter 
1 chopped onion
1  clove of chopped garlic
1 tbsp dijon mustard 
2 tbsp parsley
3 tbsp cream
salt and pepper to taste

• In a frying pan  melt the butter.
• Saute onion and garlic then add rest of ingredients except cream
• Mix with wire whisk. Simmer 15 minutes.
• then mix in the cream

Melt the butter in a heavy-based saucepan then add the onion and garlic and fry gently until softened. Stir-in the mustard, parsley and white wine, bring to a boil and cook briskly until the volume is reduced by half. Now add the veal stock and continue cooking until the volume has reduced by two thirds. Finally, reduce the heat and stir-in the double cream. Season to taste with salt and freshly-ground black pepper and serve.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtnet

Melt the butter in a heavy-based saucepan then add the onion and garlic and fry gently until softened. Stir-in the mustard, parsley and white wine, bring to a boil and cook briskly until the volume is reduced by half. Now add the veal stock and continue cooking until the volume has reduced by two thirds. Finally, reduce the heat and stir-in the double cream. Season to taste with salt and freshly-ground black pepper and serve.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtne

Lyonnaise sauce is one of the classic French sauces that should be a part of every cook's repertoire. Ingredients: 1 onion, chopped 1 garlic clove, finely chopped 50g butter 1 tbsp Dijon mustard 50g parsley, chopped 100ml white wine 200ml veal stock 2 tbsp cream salt and freshly-ground black pepper

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © cel

1 onion, chopped 1 garlic clove, finely chopped 50g butter 1 tbsp Dijon mustard 50g parsley, chopped 100ml white wine 200ml veal stock 2 tbsp cream salt and freshly-ground black pepper

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtnet

Ingredients: 1 onion, chopped 1 garlic clove, finely chopped 50g butter 1 tbsp Dijon mustard 50g parsley, chopped 100ml white wine 200ml veal stock 2 tbsp cream salt and freshly-ground black pepper

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtnet

1 onion, chopped 1 garlic clove, finely chopped 50g butter 1 tbsp Dijon mustard 50g parsley, chopped 100ml white wine 200ml veal stock 2 tbsp cream salt and freshly-ground black pepper

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-lyonnaise-sauce
Copyright © celtnet

Quinoa Pasta Elbows with Peas, Pesto, and Sungold Tomato

8 oz. quinoa pasta elbows
2 3/4  cups chicken broth
1/2 lb. peas
1/2 lb. sungold tomatoes, cut in half
4 tbsp. pesto sauce
1/4 cup half and half
1/4 cup parsley
1 onion minced
1 garlic clove minced
1 tbsp. butter
red pepper flakes
salt
black pepper

saute the onion and garlic in 1 tbsp of butter until opaque.
mix all ingredients together on a medium flame and cook until the pasts is al dente.

Quinoa Penne with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie

This is the first time that I am cooking a pasta dish with brie.  All the favors seem to go together nicely.  This recipe differs slightly from the original recipe on http://www.buzzfeed.com

Quinoa Penne with Roasted Red Peppers, Sun-Dried Tomatoes, & Brie

12 ounces quinoa penne
1 cup packed basil leaves

1/2 cup parsley
1 cup coarsely chopped roasted red peppers
1/2 cup sliced oil-packed sun-dried tomatoes (I used sun dried tomato/tamponade paste)
3-4 large garlic cloves, pressed

1 onion cut in half and sliced thin 
4 1/2 cups water
2 tablespoons olive oil
1 tablespoon kosher salt, plus more to taste
Pinch red pepper flakes
Freshly ground black pepper, to taste
8 ounces brie cheese, rind removed and torn into pieces
Grated parmesan, for serving
Good quality olive oil, for serving 

Combine penne, tamponadee, basil, parsley, onion, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet. Add the water, olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water pour some, but not all, into a separate bowl.) 

Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated Parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)

Effortless/Complex Thai Pasta

Another one pot meal.  I saw this recipe on http://www.produceonparade.com/effortless-thai-pasta/
I don't know why this website calls it effortless.  It should be called complex so I changed the name.

Effortless/Complex Thai Pasta

    12 oz. dry fettuccine (I used a spinach version)

    1/2 tbsp. stir fry oil
    1 lb. shrimp
    4 1/2 cups of chicken broth
    1 large carrot, julienned
    1 red bell pepper, julienned
    4 green onions, sliced thinly
    4 garlic cloves, minced
    4 oz. peanut sauce

    2 tbsp. peanut butter
    2 Tbsp. fresh minced ginger
    2 Tbsp. tomato paste
    1 Tbsp. brown sugar
    1 Tbsp. hoisin sauce
    1 Tbsp. soy sauce
    1 Tbsp. worcestershire sauce
    1 Tbsp. apple cider vinegar
    2 tsp. rice vinegar

    2 tbsp. parsley
    2 tsp. fresh lemongrass paste or minced (I used dried lemongrass)
    1/2 tsp. chili paste
    1/2 tsp. turmeric

    1/2 tsp. cayenne pepper
    1/2 lime, juiced

    1/2 tbsp. salt

    1/2 tbsp. black pepper

    1 lime quartered
    crushed peanuts, for garnish
    chopped parsley , for garnish

In a large soup pot, add all the ingredients except for the lime juice, peanuts and parsley.

Israeli Turkey Zucchini Meatballs with Lemony Yogurt Sauce

I saw this posting from my friend Nancy on Facebook.  This recipe is from the cookbook "Jerusalem: A Cookbook" By Yotam Ottolenghi, Sami Tamimi.

I thought I'd try it.  It looked so delicious.  When you mix it all together, its cumbersome to shape them into meatballs.  Wet your hands slightly and toss them side to side a couple of times to form them.

The meatballs were absolutely delicious.

Israeli Turkey Zucchini Meatballs with Lemony Yogurt Sauce

    Yogurt Sauce:

    ½ cup sour cream
    ⅔ cup plain Greek Yogurt
    1 tablespoon lemon juice
    1 small garlic clove, pressed or finely minced
    1½ tablespoons olive oil
    1 tablespoon sumac or substitute lemon zest
    ½ teaspoon salt
    ¼ teaspoon fresh ground black pepper

    Meatballs:

    1 pound ground turkey (white or dark meat)
    1 large egg
    1 large zucchini, grated
    6 scallions, sliced thin
    2 tablespoons chopped mint leaves
    2 tablespoons chopped cilantro leaves (I used parsley.  I don't fancy cilantro)
    2 large cloves garlic, pressed or finely minced
    1 teaspoon ground cumin
    1 teaspoon salt
    ½ teaspoon cayenne pepper
    ½ teaspoon fresh ground black pepper
    Vegetable oil for sautéing

    Make the Sauce Combine all ingredients. Set aside or refrigerate for up to 3 days, until needed.
    Meatballs Preheat oven to 425F. Line a baking sheet with waxed paper. In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices. Using your hands, shape the meatballs (about 2½ tablespoons per ball) by gently squeezing them and tossing them from hand to hand. Set formed meatballs on a large plate. (makes about 18)

    Heat 2 tablespoons oil over medium heat in a large skillet. Slice half the meatballs into the pan and brown them on all sides, about 4 minutes. Carefully transfer them to the baking sheet. Repeat with the rest of the meatballs, adding extra oil to the pan, if needed. Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through. Serve with lemony yogurt sauce.

 http://www.panningtheglobe.com/2014/02/09/turkey-zucchini-meatballs-lemony-yogurt-sauce/