Cooking tips

Kitchen Tip : Solid disk elements and radiant elements under glass stove tops are easier to clean than conventional electric coil elements, but they take longer to heat up and use more electricity.

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Kitchen Tip : Make sure stovetop electric coils work properly. A worn-out element is a real power drain.

Cook safely

Don't put anything metallic inside the microwave.

Don't overload sockets - one plug per socket is the rule, especially if the appliance takes a lot of power (like a kettle).
Don't run extension cables across the floor as they can become worn.
Is the electric kettle leaking? This can be dangerous.

Silky Veal Chops(Mf) Recipe

	Category	Cheese Recipes
	Views	58
	Ratings	0

Ingredients And Procedures

1 ounce boursin cheese

1 1/2 tablespoon dijon mustard

1/3 cup heavy cream

1 1/2 tablespoon butter

2 loin veal chops

--1 1/2 inches thick dry white wine 2 ounces swiss or gruyere cheese -- grated

salt and freshly grated black pepper

In a mixing bowl, combine Boursin, mustard and heavy cream; season with salt and pepper.

In a heavy skillet melt the butter. Add the chops and brown for 4 minutes on each side. Discard the fat in the skillet, cover tightly, lower the heat and braise for about 5 minutes a side or until just done. Remove them to a broiler pan and preheat the broiler to a low setting

Pour 1/4 cup of white wine into the skillet and scrape the bottom and corners with a wooden spatula to lift up the deglazings, reduce until 2 tablespoons remains. Add mustard, Boursin and cream mixture to skillet and mix until Boursin barely melts into cream. Remove skillet from heat and stir in Swiss cheese. Pour this over chops and broil, about 2 inches away from heat, for a moment or just until sauce browns and is bubbly.

Busted for you by Gail Shermeyer <4paws@netrax.net>

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<h1>Silky Veal Chops(Mf)</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>1 ounce boursin cheese <P>1 1/2 tablespoon dijon mustard <P>1/3 cup heavy cream <P>1 1/2 tablespoon butter <P>2 loin veal chops <P>--1 1/2 inches thick dry white wine 2 ounces swiss or gruyere cheese -- grated <P>salt and freshly grated black pepper <P>In a mixing bowl, combine Boursin, mustard and heavy cream; season with salt and pepper. <P>In a heavy skillet melt the butter. Add the chops and brown for 4 minutes on each side. Discard the fat in the skillet, cover tightly, lower the heat and braise for about 5 minutes a side or until just done. Remove them to a broiler pan and preheat the broiler to a low setting <P>Pour 1/4 cup of white wine into the skillet and scrape the bottom and corners with a wooden spatula to lift up the deglazings, reduce until 2 tablespoons remains. Add mustard, Boursin and cream mixture to skillet and mix until Boursin barely melts into cream. Remove skillet from heat and stir in Swiss cheese. Pour this over chops and broil, about 2 inches away from heat, for a moment or just until sauce browns and is bubbly. <P><P>Busted for you by Gail Shermeyer <4paws@netrax.net> <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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