What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate
Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.
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RETURN TO MY MOST RECENT RECIPES
The word "piccata" means sliced, sautéed, and served in a sauce made from lemon, wine, butter, and capers. Classically this dish is made with veal but it can be just a delicious with chicken breast, or pork (tenderloin or chops). Regardless of your choice of meat it will be pounded thin and the sauce is the same.
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Ingredients...
- 1 pound pork tenderloin, pounded thin to 1/4" pieces or medallions.
- 1/2 cup Flour ( I use whole wheat flour) for dredging
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Ingredients for sauce...- 2 Tablespoons butter (or margarine)
- 1/2 cup finely chopped (minced) onion
- 1/2 cup dry white wine
- 1/2 cup chicken broth (you can make this from powdered type)
- Juice of 1/2 lemon
- 2 teaspoons capers
- 2 Tablespoons chopped flat leaf parsley
Here's how you do it...- Place your meat between 2 pieces of plastic wrap or use a plastic bag, pound to 1/4" thick pieces.
- Blend in the salt & pepper with the flour on a large plate or pie pan
- Dredge the meat in the flour mixture shaking off excess, set aside on a plate
- Heat your skillet over medium heat.
- Add the oil.
- Fry the meat for approximately 4 minutes on each side until browned
- Remove the cooked meat from the skillet and cover to keep warm.
- Put the butter into the skillet.
- Add the finely chopped onion.
- Cook stirring 3-4 minutes
- Add the wine, broth, and the juice of 1/2 lemon.
- Simmer till reduced by half.
- Add the capers and the chopped parsley.
- Stir till heated.
- Pour sauce over cooked medallions and serve.
Serving Suggestion... Any Piccata pairs well with angel hair pasta, bulgar wheat, or couscous.
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