This is a Veal Scallopini Saltimbocca recipe served over a Bleu Cheese polenta. If you like veal and polenta dishes, I would highly recommend this dish. It is a classical Italian dish with the extra kick of Bleu Cheese. Enjoy!
Ingredients for the Bleu Cheese Polenta:
1/2 Cup of Course Polenta
1 Cup of Chicken stock
1 Cup of Milk
1 Ounce of Butter
2 Ounces of Onion
2 Ounces of a good Bleu Cheese
Salt and Pepper To Taste
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Half a pint of milk, two ounces of Walter Baker & Co.’s Chocolate,
three tablespoonfuls of sugar, one rounding tablespoonful of butter,
two tablespoonfuls of flour, four eggs.
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Beat to a cream half a cupful of butter and a cupful and a quarter of powdered sugar. Add two well-beaten eggs, two tablespoonfuls of wine, half a cupful of milk, and a cupful and a half of sifted flour, with which has been mixed a teaspoonful and a half of baking powder.
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A journey through New Mexico isn’t complete until you answer the official state question-Red or Green? Of course, we’re talking chile here and that’s a serious subject to foodies in the Land of Enchantment.
With quick advances in the information age, we’re inundated with questions. Will interest rates stay low? Can Obama beat Hilary? How did UCLA lose to Memphis? Will Brett Farve stay retired? I’m getting exhausted with all the questions, but one that always piques my interest is the official state question in New Mexico– Red or Green?
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Put a three-quart mould in a wooden pail, first lining the bottom with
fine ice and a thin layer of coarse salt. Pack the space between the
mould and the pail solidly with fine ice and coarse salt, using two
quarts of salt and ice enough to fill the space.
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Two tasty rice pudding recipes to keep you warm on a cold night.
Rice is not a traditional dessert dish in my home. But it’s hard to argue with a sweet, creamy, steaming bowl of good rice pudding. Perhaps it is childhood memories of winter in Minnesota that has me associating this dish with a satisfied, comfortably full belly. The smell of sweet milk and cinnamon and that unique texture of the rice on my tongue brings back memories of a warm kitchen on a cold Minnesota winter day, the wind howling outside while the warm coziness of a sweet smelling kitchen kept us warm and snug. Unless you have experienced the below zero temperatures that is part of what winter in Minnesota means, it’s hard to truly appreciate the warm snugness of a truly cozy kitchen. When winter howls cold and fierce outside your door, I hope one of these recipes can keep you warm and snug with the ones you love.
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