Lana Del Rey Workout Routine & Diet Recipes

TONGUE IN OLIVE SAUCE

5- pound pickled tongue 1 onion 1 stalk celery
3 tablespoons butter 1 cup chopped onion
1 clove garlic, minced
1 cup dry white wine
2 tablespoons flour
3 tablespoons lemon juice
2 teaspoons sugar
1/2 teaspoon freshly ground
black pepper
1/2 teaspoon powdered ginger
1 teaspoon 1/4nely chopped
bay leaf
1 cup sliced black olives
1/2 cup canned tomato sauce

Cook the tongue, the onion, and celery in water to cover, 3 hours, or until tender, adding boiling water from time to time to keep covered. Drain, reserving 1 cup stock. Skin the tongue, and remove roots.

Melt the butter in a saucepan; sauté the chopped onion and garlic 10 minutes. Blend in the flour until browned; gradually add the combined stock, wine, and tomato sauce, stirring constantly to the boiling point. Mix in the lemon juice, sugar, pepper, ginger, bay leaf, and olives. Cook over low heat 5 minutes. Slice the tongue, and heat in the sauce for 10 minutes. Taste for seasoning.

Serves 8-10.

Serve with a red Rhone wine like Châteauneuf-du-Pape, or a light red Bordeaux.

CASSEROLE OF VENISON

3 pounds venison, cut into
1/2-inch cubes 1/2 cup flour
2 teaspoons salt 1/4 teaspoon freshly ground
black pepper
3 tablespoons vegetable oil
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon paprika
2 cups dry red wine 1/2 cup water
1 tablespoon tomato paste
1 cup sour cream

Toss the venison in a mixture of the flour, salt, and pepper. Heat the oil in a casserole; brown the meat in it. Add the onion and garlic; cook 10 minutes, stirring frequently. Blend in the paprika, then the wine, water, and tomato paste. Bring to a boil, cover, and cook over low heat 1/2 hours, or until meat is tender. Watch carefully, and add a little boiling water if necessary. Just before serving, stir the sour cream into the gravy. Heat, but do not let boil.

Serves 6-8.

Serve with a red Burgundy, a red Rhône wine like Hermitage, or an Italian red wine like Bardolino.

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Lana Del Rey Workout Routine & Diet Recipes


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