NEW YEAR'S EVE MENU

I thought I would post my menu for New Year’s Eve!


I want it to be traditional but yet stylish and refined.


I like to start with an appetizer:

Smoked Salmon Salad

Ingredients

• 6 tablespoons olive oil
• 3 tablespoons balsamic vinegar
• 1 small red onion, thinly sliced
•  6 cups baby greens
• 8 ounces thinly sliced smoked salmon
• 1 tablespoon capers (optional)

Procedure

Whisk oil and vinegar in small bowl to blend well. Season with salt and pepper.

Place greens in large bowl. Toss with enough dressing to coat lightly. Place greens over a large plate.  Fold smoked salmon slices and arrange over greens . Drizzle more dressing over salmon. Sprinkle salmon with capers. Garnish salad with red onion.

Lentil Soup

Pancetta or Cotechino may be substituted for the ham.

Stuffed breast of Veal - Punta di Vitello farcita

Ingredients

1 1/2 lb. Veal belly or breast
4 eggs
1/2 cup grana padano cheese or alternate
2 cups cooked spinach
1/3 lb. speck or prosciutto
Sprig of rosemary
1 cup white wine
1/4 cup extra virgin olive oil
Salt and pepper

Procedure

With the eggs, cheese and some of the black pepper make an omelet and save.

Flatten the veal belly with meat pounder, cover with speck or prosciutto, add the omelet and finish with the chopped spinach.  Roll and tie with butcher's string.

Place the veal roll into a roasting pan.  Add salt and pepper, sprig of rosemary, wine and the rest of the olive oil.  Bake in a 325 degree preheated oven for 2 hours.

I believe I came up with a menu which is both tasteful and easy to make.  What do you think?

WISHING YOU ALL A HAPPY NEW YEAR!

Legumes on the Table - Legumi sulla Tavola

Legumes are often valued as an inexpensive source of protein, but are notably absent from most Western menus.

Legumes—including beans, lentils, peanuts, peas, chickpeas, fava beans, and soybeans—are good sources of fiber and have a low glycemic index.   According to experts, a diet high in legumes may be beneficial for the prevention of type 2 diabetes.

Beans in tomato sauce

 One common complaint against legumes is the bloating and gas.

 I have some tips to ease the transition to including more legumes in your diet:

• add them in slowly, one serving a day for a week.

•  change the water halfway through cooking them.

•  soak overnight with a pinch of baking soda and

         change the water before cooking

• mix with other vegetables (escarole and beans)

 If you cook dry beans at home, instead of eating canned beans, you’ll skip a great deal of unnecessary sodium as well as byproducts of the can lining. 

Beans cooking

These are some of my favorite dishes: 

Lentils

Chickpeas with olive oil and onion

Fava beans

Escarole and beans

Start slow and add a variety of legumes to your healthful diet.

http://www.nytimes.com/2013/03/18/health/beans-and-greens-a-power-couple-recipes-for-health.html?ref=dining

http://www.wsj.com/articles/want-great-longevity-and-health-it-takes-a-village-1432304395