" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Life as we know it...

Life has been a bit crazy so I took a bit of hiatus from Hall in the Kitchen..but wow... four months go by fast don't they?
The hot topic of conversation these days is the long harsh winter we are having. Has anyone heard of the term Polar Vortex until this year? I know I haven't!
All I want to do is either sit in front of my warm fireplace or cook comfort foods in the kitchen.
That said here are two hearty dishes to help us get through the last few weeks of the "Polar Vortex" winter we are having.

Savory Veal Scaloppine
Over Rice
  •  ~olive oil
  • 1 pound of thin sliced veal
  • 1  can of diced tomatoes
  • 1 diced onion
  • 1 diced red pepper
  • 1 tbsp minced ginger
  • 1/4 cup of hoisen sauce
  • 1/2 cup of beef broth
  • rice

In a large deep pan  heat a few glugs of olive oil and brown the veal lightly on both sides.
Add remaining ingredients except rice ,cover and cook on medium low heat for about 45 minutes to an hour. Veal should be fork tender.
Meanwhile cook rice according to package.
Serve veal over the hot rice.

Sausage Penne
  •  ~olive oil
  • 1 lb of mild Italian sausage
  • 1 orange pepper chopped
  • 1 onion chopped
  • 2 tbsp minced garlic
  • 2 tbsp Italian seasoning
  • 1/4 cup of olive oil
  • 1/4 cup of flour
  • 1 cup each of  milk and cream
  • salt and pepper to taste
  • 1/4 cup grated Parmesan cheese
  • penne
In a large deep pan  heat a few glugs of olive oil and cook the sausages until browned.
Remove and slice. Add the vegetables to pan and cook until softened.
add the sausages back to pan with Italian seasoning and toss together.
Cover and cook on medium low until sausages are cooked through and no longer pink in center.
Meanwhile boil the pasta according to package directions while you make the cream sauce.
In a small saucepan  heat the olive oil.
Add the flour whisking until smooth .
Add the milk or cream whisking until the cream sauce is to your desired consistency. Add the cheese and mix well. Season with salt and pepper.
You can add oregano or basil if you wish.
Drain the pasta.
Add the sausage mix and then the cream sauce, toss together and serve with fresh ground pepper and Parmesan cheese on top.

Wine suggestion for both dishes: Malbec


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