Wiener Schnitzel (Austria)

Wiener Schnitzel (Austria)

Makes 4 servings

Prep. 20 minutes - Cook 12 minutes

1  tbsp. fresh lemon juice

1  tbsp olive oil

1  tsp salt

4  cups frisse, roughly chopped

2/3 cups all purpose flour

1/4  tsp. pepper

2  eggs

1  cup bread crumbs

1  lb. thinly sliced veal cutlets

4  tbsp unsalted butter

4  lemon wedges.

* Heat oven to 200 degrees.  In a large bowl, whisk together lemon juice, oil and 1/4 tsp of the salt.  Add frisee to bowl and gently toss and refrigerate.

*  In a shallow dish, combine flour with remaining 3/4 tsp salt and the pepper.  Beat eggs in a separate in a separate dish with 1 tsp water.  Pour bread crumbs into another dish.  Coat a veal cutlet in flour, then dip into egg mixture, allowing excess to drip off.  Finally, coat cutlet in bread crumbs.  Set aside on a plate.  Repeat with remaining veal cutlets.

* Heat 2 tbsp. of the butter in a large nonstick skillet over medium-high heat.  Add a few of the veal cutlets, being sure not to crowd skillet. (Cooking should be done in 3 batches.)  Cook 2 minutes, flip and cook another 2 minutes, until veal is golden brown.  Transfer to a baking sheet and place in 200^ oven.  Repeat with remaining cutlets 2 more times, adding 1 tbsp of the butter for each remaining batch.

*Serve frisee over cutlets.  Garnish with lemon wedges. Can also be served with a  dijon vinaigrete, and arugula salad.

Salmon and Avocado Ceviche

Salmon & Avocado Ceviche

Makes 4 servings

Prep. 15 mintues - Refrigerate 20 minutes

1  lb. Salmon, skin removed, diced into small cubes

1/2 cup fresh lime juice

1  Avocado, diced into small cubes

1/2 cup red onion, finely diced

1 Jalapeno, seeded and finely diced

1/2 cup cilantro, chopped plus more for garnish

1/2 Tsp. salt

Combine salmon and lime juice in a bowl, making sure fish is submerged.  Cover with plastic wrap and refrigerate for 20 minutes.

Pour off all but 1 tbsp. of the lime juice.  Gently mix in avocado, onion, jalapeno, cilantro and salt.  Garnish with more cilantro if desired.

Serve in small bowls.  Refrigerate each bowl and serve.

Lemon Vinagrette

Lemon Vinaigrette

1 1/2 Tablespoon fresh lemon juice

1 teaspoon grated lemon zest

1/4/ teaspoon sugar

salt and pepper to taste

1/3 cup plus olive oil.

Whisk together lemon juice, zest, sugar, salt and pepper until sugar is dissolved, then add oil in a slow stream, whisking until emulsified

Love this dressing for mixed greens served with poached salmon, or during passover with white pike fish.

Salad options:

Napa cabbage

flat parsley

radicchio

New Years Day Brunch 2013

On the Menu

Shrimp Cocktail, 

Cous Cous Sald

Burrata and Tomato Salad

Poached Salmon

Baked Lentils (not pictured)

Cheese Tray

White smoked fish,

vegetable tray

Burrata salad

Poached salmon

Smoked Salmon 

Perfect sunny day for a brunch!

January 1, 2013

Angelita's Christmas Card

Dear Friends,

Wishing you a happy Holidays season 

and a Happy New Year filled with love and happiness.

Martha & Steve Greenwald

Christmas Brunch

Beatrice's Mousse au chocolat

From Zurich

150 g. cremant

1  Egg (Whole)

5 dl. cream

Whisk one egg in a separate bowl.  Melt the chocolate on a separate bowl.  Add the egg to the melted chocolate.

Using a stand up mixer whip the the cream then fold the cream into the melted chocolate.  Put in the refrigerator for at least 4 hours or over night.  You can also freeze it!!

Beatrice serve this dish on nice little bowls.  She also used this Mousse to make her pastry swans.