sides. Transfer the meat to the baking
dish and set aside.
Reduce heat to medium-high. Add
the onions, garlic, carrots and celery
to the skillet or pot and saute the
vegetables until softened. Add the
wine and cook, stirring occasionally,
until the liquid is evaporated.
Arrange the vegetables around the
veal in the baking dish. Season the
meat and vegetables with salt and
pepper and sprinkle the orange peel
over. Pour the beef broth around the
meat and tuck the bay leaves into the
vegetables.
Cover the baking dish with foil ,
and cook the veal for 2 hours in the
preheated oven. Remove the veal
from the oven and chill for several
hours before cutting.
To cut, place the chilled meat on a
cutting board. Using a thin, sharp
knife, or an electric knife, slice the
veal across the grain. Return the
slices to the baking dish, cover and
reheat at 250F. for 1 hour or more.•
Serve the veal with the vegetables
and remaining liquids on a serving
platter, sprinkled with the chopped
parsley. Makes 8 servings.
-

a m p 40I'A

4

Nk'lt,44-4

e

IF YOU'RE SERIOUS
ABOUT YOUR FITNESS

Let us help you be the best you can be
with 1 on 1 training at our club.
A patient friendly program designed just
for you to help you reach your realistic
fitness goals. Change your life by
changing your lifestyle. Muscle therapy
and nutritional consulting available.
Call us today for a FREE consultation.

-1
•

7. 4

3/15
2002

92

• Nutritional
Counseling
• Muscle/Massage
Therapy

INTERNATIONAL PFf IQUE iCHA
•TV Celebrity Anchor

PETER NIELSEN'S

Personal Trainin I Club

4119 Orchard Lake Rd. (at Pontiac Tr.) West Bloomfield
Visit our website www.peternielsen.com

• Children's
Fitness Programs

• Free Consultation

(248) 855-0345

GRILLED TURKEY BREAST
WITH LEMON, HERBS AND
GARLIC
1 bone-in or boneless turkey
breast, at least.4 pounds
Herb rub:
.
_3 T. olive oil
1 t. minced garlic
3 T. chopped fresh thyme leaves
3 T. chopped fresh dill
3 T. chopped fresh mint leaves
1/4 cup fresh chopped parsley
grated peel of 1 lemon
kosher salt and pepper to taste
juice of 1 lemon
Combine all rub ingredients in a
small bowl and stir well. Set aside.
Place turkey in a large baking or
marinating dish. Using your hands,
spread the rub mixture over the
turkey breasts, on all sides. Cover
with plastic wrap and chill for 2
hours or up to one day. Remove
from refrigerator one hour before
grilling.
Preheat grill to medium. Place
turkey breast on the grill and grill for
about 15 minutes per pound, turning
every half hour or so. The turkey is
done when an instant read ther-
mometer inserted into the thickest
part reads about 140F. Let stand 10
minutes before carving. Alternatively,
roast turkey in a roasting pan in
350F. oven. Serves 8 10. ❑

-