Dinner Is Solved! Chef Roger Greene - Personal Chef in Chicagoland

Three Quick Recipes

Here are some recipes that have proved to be favorites among Dinner Is Solved! clients. These are quick and easy to make. I hope you enjoy them.

Balsamic Roasted Veal Cutlets with Red Onion

1-1/2 tablespoons extra-virgin olive oil
8 veal cutlets
4 cloves garlic, unpeeled
1 red onion, cut into thin wedges
1 tablespoon chopped fresh rosemary
1/2 pound cherry tomatoes
1/4 cup balsamic vinegar
2 teaspoons light brown sugar
2 tablespoons chopped fresh parsley

Preheat the oven to 400 degrees F. Heat the oil in a large frying pan over medium heat. Cook the cutlets in batches for 4 minutes on both sides or until brown.

Arrange the cutlets in a single layer in a large, shallow-sided roasting pan. Add the garlic, onion, rosemary, tomatoes, vinegar, and sugar. Season well with salt and freshly ground black pepper.
Cover tightly with aluminum foil and roast for 15 minutes. Remove the foil and roast for another 10-15 minutes, depending on the thickness of the veal.

Transfer the cutlets, garlic, onion and tomatoes to serving plates. Stir the pan juices and spoon over the top. Garnish with the chopped parsley and serve immediately with Garlic Mashed Potatoes. (Serves 4)


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Garlic Mashed Potatoes

1 head garlic
4 russet potatoes, large, peeled
1 envelope onion soup mix
1 tablespoon butter
1/2 of 12oz. can evaporated milk, skim
1/3 cup sour cream, light

Heat oven to 400 degrees. Cut garlic head in half horizontally and place in a small foil bed. Sprinkle with 3 Tablespoons of water and cover loosely with foil. Roast in the oven for 45 minutes. Cool, then peel. Set aside.

Cut up the potatoes and place in a large saucepan. Cover with salted water. Bring the pan to a boil and cook gently for 20 minutes or until tender. Drain and return potatoes to the stovetop. Over low heat, melt the butter. Add some of the milk and begin to mash the potatoes. Add the garlic, the rest of the milk, the sour cream, and the onion soup mix. Continue mashing until fluffy. Serve immediately. (Serves 4)

 

Apple Galettes

1/4 cup honey
Pinch of pumpkin pie spice
2 large green apples
2 sheets prepared puff pastry
3 tablespoons ground almonds
2 teaspoons confectioners' sugar
2 tablespoons butter, cubed
Heavy whipping cream, to serve

Preheat the oven to 415 degrees F. Place the honey, pumpkin pie spice, and 2/3 cup water in a saucepan and stir to combine. Peel, core, and thinly slice the apples. Add to the saucepan, cover, and cook over low heat for 8 minutes or until the apples are tender. Stir gently halfway through cooking. Cool and drain the apples, reserving the juice. Return the juice to the saucepan and boil for 10 minutes or until syrupy.

Cut the puff pastry into four 5-inch rounds, place on a lightly greased baking sheet, and sprinkle with the ground almonds. Arrange the apples slices over the pastry in a spiral pattern. Dust heavily with the confectioners' sugar and dot the butter over the apples. Bake for 15-20 minutes or until puffed and golden. Drizzle with the reserved syrup and serve with a dollop of whipped cream. (Serves 4)

Contact Chef Greene


Member of the Lincoln Park Chamber of Commerce Johnson and Wales University 1990 Honors Graduate and Teaching Assistant Member of U.S. Personal Chef Institute ServSafe Certified amd Fully Insured
Fully Insured
USPCA Code of Ethics Member of the Lakeview Park Chamber of Commerce