Helpings of recipes, memories

BOOKMARK

October 24, 2007|By Laura Vozzella | Laura Vozzella,Sun reporter

Apples for Jam

By Tessa Kiros

Kitchen Memories

By Anne Snape Parsons and Alexandra Greeley

Capital Books News / 2007 / $24

This book takes the cooking memories concept on a global tour, offering a collection of family recipes from 25 countries. Some of the personal notes that accompany the recipes are truly interesting tales.

The introduction to the Cambodian dish Chicken Amok is almost startling, and not just because the woman who contributes it declares, "I hate cooking." Phnom Penh native Montha C. Prom was "associated with the former Cambodian royal family" before she and her husband "escaped the killing fields into Thailand. She remembers her childhood, a golden dream time of affluence. ... All that changed when the communists and Pol Pot came to power."

Unfortunately, the book is marred by errors. Armenian Meat Pizza, for example, lists no shortening among the ingredients, but we are told to combine some unknown quantity with the rest of the dough fixings.

I made the Potato Pastries and was disappointed. They puffed promisingly in the oven but then collapsed into gummy rectangles. The problem: fuzzy instructions about just how thin the pastry should be rolled. The pastries also needed salt. I couldn't help wondering if it was left out of the recipe.

laura.vozzella@baltsun.com

Veal Involtini

Serves 4

TOMATO SAUCE:

2 1/2 tablespoons olive oil

1 clove garlic, peeled and squashed a bit

one 14-ounce can diced tomatoes

1 teaspoon salt

3 basil leaves, torn

INVOLTINI:

8 thin veal scaloppine, about 1/16th-inch thick

8 thin slices ham, roughly the same size as the veal

4 1/2 ounces fresh mozzarella cheese, cut into 8 thin slices

1/2 cup grated parmesan cheese

5 tablespoons all-purpose flour

4 tablespoons olive oil

salt

For the tomato sauce, heat the oil in a pan with the garlic. When you can smell the garlic, add the tomatoes and 1 teaspoon salt. Mash up a little with a wooden spoon and simmer for about 15 minutes, or until the tomatoes and oil have melted into each other. Add the basil leaves and simmer for another couple of minutes.

Meanwhile, put the veal slices flat on a board. Lay a piece of ham on top of each one, then a slice of mozzarella over the ham. Scatter a tablespoon of parmesan over each one and roll up securely. Secure them closed with toothpicks. Don't worry if they all look different. Put the flour on a plate and lightly roll the involtini in it to coat them on all sides. Shake off the excess flour.

Heat the oil in a large frying pan and fry the involtini for just a few minutes, turning them often so that they are golden brown all over. Scatter them with a little salt when they are done, remembering that the tomato sauce is well salted. Leave them in the pan and add the tomato sauce, making sure they are coated. Cover with a lid and simmer for a minute or so. The mozzarella will have softened and started to melt. Remove from the heat but leave the lid on for a minute to several minutes longer to cook the meat all the way through. Serve immediately, whole or sliced.

From "Apples for Jam"

Per serving: 433 calories, 27 grams protein, 30 grams fat, 6 grams saturated fat, 14 grams carbohydrate, 3 grams fiber, 52 milligrams cholesterol, 1,482 milligrams sodium

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