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Brasciole
with Oven Baked Potato Strips |
(Basic
procedure for one brasciole – make as many as you like):
1 slice beef, veal, port or chicken, cut very thin, like a cutlet
1 tsp Jersey Fresh parsley, chopped
3 TBS Parmesan cheese
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1 clove Jersey Fresh garlic, peeled & chopped
Salt & pepper
4 TBS olive oil
1 Jersey Fresh onion, sliced thin |
Sprinkle
the parsley, cheese, garlic salt and pepper over the cutlets. Rollup each
cutlet and fasten with string or a toothpick. Heat 4 TBS olive oil in
a skillet with thin slices of a Jersey Fresh onion. Brasciole is now ready
to use in this recipe or in your own favorite recipe.
For Brasciole with oven baked potato strips:
(For each person)
2 Jersey Fresh potatoes, cut lengthwise into strips and spinkled with
oil
1 tsp Jersey Fresh parsley, chopped
Salt & pepper to taste
1 TBS Parmesan cheese
1 Jersey Fresh onion, sliced thin
1 clove Jersey Fresh garlic, peeled and minced
Combine the potatoes and all the other ingredients in a bowl. Place brasciole
in a baking pan and sprinkle the potatoes around the meat. Add ¼
cup of water or New Jersey white wine. Bake, covered, at 375 degrees for
45 minutes. Then bake for an additional 20-25 minutes uncovered.
Contributed to 
Jersey Fresh Cooks by:
Josephine Gallo, Princeton, NJ
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Beef Stew with Porcini Mushrooms |
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1
ounce dried porcini mushrooms
½ cup flour
1 TBS unsalted butter
7 small Jersey Fresh potatoes, cut in half ¼ cup Jersey Fresh
parsley, chopped
2 tsp Jersey Fresh thyme
2 bay leaves
1 to 2 cups beef broth
Jersey Fresh onions, browned
2 small Jersey Fresh leeks, with 2” of green left on
6 Jersey Fresh carrots peeled and cut into 3” lengths
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6
plum tomatoes, peeled, seeded and coarsely chopped
2 lbs beef round, cut into 1” cubes
3 TBS olive oil
3 Jersey Fresh garlic cloves, minced
3 TBS tomato paste
3 cups New Jersey red wine
pepper to taste
sautéed mushrooms (optional) |
| Soak
dried mushrooms in enough hot water to cover for about 20 minutes.
Drain mushrooms through a coffee filter or paper towel. Wash mushrooms
and chop coarsely. Reserve liquid. Dredge
beef in flour. In a heavy pot large enough to hold all the ingredients,
brown the beef in olive oil and butter over medium-high heat. Do
not crown pan. Brown in two batches, if necessary. Remove most of
the fat. Add broth, liquid from mushrooms, wine, tomato paste, garlic
and herbs. Bring to a boil, then immediately reduce heat to low.
Add beef. Simmer over low heat, stirring occasionally for about
2 – 3 hours or until beef is tender. Add leeks, carrots, tomatoes,
potatoes, and porcini mushrooms. Simmer for 30 minutes or until
carrots are tender. At end of cooking, add browned onions and sautéed
mushrooms, and pepper to taste.
Contributed to
Jersey Fresh Cooks by:
John Rusnak, Pennington, NJ
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