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2UP
SHIRAZ
750 ML
WISCONSIN
•
999
CASTLE ROCK 8
CHARDONNAY
An intimate autumn dinner.
S
mall dinners are replacing my
holiday extravaganzas and
summer big-group gatherings.
Break out the autumn offerings! LI
MACHE SALAD
WITH VINAIGRETTE
Dressing:
3 Tbsp. white balsamic vinegar
1 /4 cup extra-virgin olive oil
1 tsp. sugar
1 tsp. kosher salt
1 /2 tsp. fresh ground pepper
1 /2 tsp. Dijon mustard
1 /2 tsp. dried tarragon
Salad:
10 cups mache (lamb's lettuce)
1 /3 cup dried currants
VEAL CHOPS WITH WINE
AND ROSEMARY
1 /4 cup extra-virgin olive oil
2 tsp. minced garlic
salt and pepper to taste
6 veal chops (about 4 1/2 lbs.)
1 Tbsp. fresh rosemary leaves
1 cup white wine
Arrange chops on a rimmed bak-
ing sheet. Rub oil and garlic over the
chops, and season with salt and pep-
per. Chill until ready to cook, up to a
day ahead.
Preheat oven to 450 degrees. Place
a pan large enough to hold the veal
chops in the hot oven (I use a large
disposable aluminum pan).
Heat a large skillet (cast iron if
you have it available) over high heat.
Add the chops (as many as fit in the
skillet without crowding), and sear
2-3 minutes per side. As the chops
are seared, transfer them to a dish.
When all the chops are seared, use
tongs to arrange them in the pan in
the oven (do not pour the meat drip-
pings into the pan), and set the timer
for 10 minutes.
In the skillet used to sear the
chops, reduce heat to medium-high,
and add the wine to the reserved
meat drippings, plus the rosemary.
Cook, stirring frequently, for about 2
minutes, until the liquid is reduced
by half, scraping up browned bits.
Keep the sauce warm.
Serve the chops with the wine
sauce spooned over.
Makes 6 servings.
/4 cup
chopped wal-
nuts, lightly
toasted
salt and
freshly ground
pepper to taste
SPAGHETTI SQUASH
WITH MUSHROOMS
1 2- to 21/2-lb. spaghetti squash,
halved lengthwise (scrape out seeds
and fibers)
2 Tbsp. butter or olive oil
1 cup chopped onions
1 tsp. minced garlic
3 cups thinly sliced mushrooms
'/8 tsp. ground cayenne pepper
1 /2 cup fresh chopped parsley
1 cup white wine
salt to taste
freshly ground pepper
1 cup freshly grated Parmesan
(optional)
Wrap the squash halves in plastic
wrap, and cook in the microwave on
high (cut side up) for 12-15 minutes,
or until very soft. Do not unwrap.
Cool to the touch.
While the squash is cooling, melt
the butter or olive oil in a large non-
stick skillet over medium-high heat.
Add the onions and garlic, and saute
for 5 minutes. Add the mushrooms,
and cook for 10 minutes more. Add
the cayenne pepper, parsley and
wine, and cook for 5 minutes more.
Season to taste with salt.
Using a fork, scrape the flesh from
the cooled squash into spaghetti-like
strands into a large microwave-safe
bowl, and cover with plastic wrap.
Cook on high for 5 minutes. Remove
from microwave, and toss the squash
with the mushroom mixture.
Serve the squash sprinkled with
freshly ground pepper and Parmesan
cheese, if desired. Makes 6 servings.
JARLSBERG
SWISS
CHEESE
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ou44N6
1
To make the
vinaigrette,
whisk together
Annabel
all the dressing
Cohen
ingredients in a
Food
medium bowl.
Columnist
Combine all
salad ingredients in a large bowl. Add
dressing to taste, and toss well. Adjust
salt and pepper to taste. 6 servings.
•99
5•991b.
750 ML
MILD
CHEDDAR
CHEESE 3•99lb.
mme ' '
witteda ckkiow c6 gi
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All recipes © Annabel Cohen 2012; annabelonthemenu@gmail.com .
iN
October 11 • 2012
57