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Recipes
Wienerschnitzel
By Thom7747
Basic Schnitzel preparation: Bread the Schnitzels with a bread crumb mixture
- For Frying:
- 4 veal schnitzels about 5 oz.
- breading mix plus 2 eggs
- 1/4 cup parsley flakes
- 2 lemons. (one half for each Schnitzel)
- Butter and good quality oil like Canola or olive oil tradionally many used lard.
- You can substitute pork or turkey breast but traditionally it needs to be veal to be authentic Wienerschnitzel.
Bucatini with Butter-Roasted Tomato Sauce
By Thom7747
Preheat oven to 425°. Combine tomatoes (crushing them with your hands), garlic, anchovies, butter, and ½ tsp
- 28-oz. can whole peeled tomatoes
- garlic cloves, peeled, crushed
- anchovy fillets packed in oil
- (1/2 stick) unsalted butter, cut into small pieces
- crushed red pepper flakes plus more for serving
- Kosher salt and freshly ground black pepper
- oz. bucatini or spaghetti
- Finely grated Parmesan (for serving)
Wiener Schnitzel
By Thom7747
The original Wiener Schnitzel is made with veal, but very commonly pork is used as veal is more expensive
- 4 escallops (thin slices) of veal or pork
- salt, ground pepper
- flour, breadcrumbs
- 2 whole eggs
- oil to deep fry
- 1 lemon
- cranberry sauce (optional)
Mushroom Risotto
By Thom7747
In a medium saucepan, bring the stock to a simmer over medium heat
- 6 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped shallots
- 1 teaspoon minced garlic
- 12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed
- 2 cups Arborio rice
- 1 teaspoon chopped fresh thyme
- 1 cup dry white wine
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 1 cup finely grated Parmesan
- 2 teaspoons chopped fresh parsley
- 4 ounces Prosciutto
Peanut Sauce (Nuoc Chan Dau Phung)
By Thom7747
Recipe from the Simple Art of Vietnamese Cooking
- 1 tablespoon peanut oil
- 1 tablespoon small red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon tomato paste
- 1 teaspoon hoisin sauce
- 2 1/2 tablespoons peanut butter, creamy style
- 1/2 cup water
- 2 teaspoons sugar
- 1/2 teaspoon Sate-Chili Oil, or dried chili flakes
Skirt Steak with Chimichurri Sauce
By Thom7747
Juicy and delicious, skirt steak cooks quickly for an impromptu BBQ
- 1 1/2-lb. skirt steak (about 1/2' thick), cut it in half crosswise
- Kosher salt and freshly ground black pepper
- Chimichurri Sauce (Click for Recipe)
Won Ton Soup
By Thom7747
Use only as many won tons as needed for soup
- 1 dried Chinese mushroom
- 1 egg, beaten
- 1/4 pound lean ground pork
- 1/4 pound shrimp, coarsely chopped
- 2 teaspoons green onions; tops, minced
- 2 tablespoons soy sauce
- 1/2 teaspoon sea salt
- 1 tablespoon sesame oil
- 1 dash white pepper
- 1 pound wonton wrapper
- 1 egg white
Kartoffelkloesse (German Potato Dumpling)
By Thom7747
Even while I lived in Germany I was not a fan of Kartoffelkloesse or potato dumplings
- 3 large Russet potatoes, boiled with skin until soft
- 1 1/2 teaspoons salt
- 1/8 teaspoon nutmeg
- 2/3 cup all-purpose flour
- 1/8 cup cornstarch
- 1 large egg
- 2 slices sourdough bread
- 1 tablespoon butter
- 1 tablespoon veggie oil
ALL DAY CUBE STEAKS
By Thom7747
In a medium bowl, mix together flour, salt, garlic powder and ground mustard
- 1/2 c all purpose flour
- 2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp dry mustard
- 2 lb cube steak
- 2 Tbsp vegetable oil
- 1 large onion, sliced
- 1 pkg brown gravy mix
- 1 c water
Green Pea Risotto with Fresh Vegetables
By Thom7747
This spring-friendly recipe should serve as a guideline for any vegetable risotto; your favorite vegetables, sauté...
- 1/2 cup green peas, fresh or frozen
- 1/2 cup cream
- 2 tablespoons butter
- 1/2 medium onion, finely chopped
- 1 cup rice
- 1 cup dry white wine
- 3 cups vegetable stock
- 2 cups mixed vegetables, cooked
- 1 tablespoon chopped parsley
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese, or more, to taste
- salt and pepper, to taste