DAY Recipe

DIRECTIONS

Preheat oven to 200°F. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add spinach and stir until heated through, about 2 minutes. Season to taste with salt and pepper. Divide spinach between plates. Cover plates with foil and place in preheated oven to keep warm.

Melt remaining 1 tablespoon butter in same skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook until just cooked through, about 1 1/2 minutes per side. Place veal atop spinach; cover with foil. return plates to oven to keep warm.

Add onion to same skillet and sauté over medium heat until tender, about 3 minutes. Stir in paprika and cook 1 minute. Pour in wine and reduce to glaze, about 4 minutes. Add broth and boil until mixture is reduced to 1/4 cup, about 4 minutes. Stir in cream. Boil until reduced to sauce consistency, about 1 minute. Pour sauce over veal and serve immediately.

3 medium carrots, cut diagonally into 1-inch pieces

DIRECTIONS

Season veal with salt and pepper. Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add veal to Dutch oven in batches and cook until brown, turning occasionally, about 5 minutes per batch. Transfer veal to plate. Add onion and remaining 2 tablespoon butter to Dutch oven and sauté until onion is tender, about 3 minutes. Return veal and any juices on plate to Dutch oven. Sprinkle flour over veal and stir 2 minutes. Pour in wine and bring to boil. Add chicken broth and thyme.

Reduce heat to medium-low and simmer 25 minutes.

Mix in carrots and continue simmering until carrots and veal are tender, about 25 minutes. Add cream and boil until liquids are reduced to sauce consistency, about 15 minutes. Stir in peas and bring to boil. Season to taste with salt and pepper and serve with rice.

1/4 cup finely chopped onion

DIRECTIONS

Melt butter in heavy large skillet over medium-high heat. Season veal with salt and pepper. Add veal to skillet and cook until desired doneness, about 4 minutes per side for medium-rare. Transfer to plates and keep warm.

Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 3 minutes. Stir in curry powder and cook 1 minute. Add apple juice and broth. Increase heat to medium-high and boil until liquid is reduced by half, about 4 minutes. Stir in cream. Boil until reduced to sauce consistency, about 1 minute. Season to taste with salt. Spoon sauce over veal and serve.

1 very large onion, chopped

DIRECTIONS

Heat oil in heavy extra-large deep skillet or flameproof casserole over medium-high heat. Dredge shanks in flour; shake off excess. Add to skillet and cook until brown, turning occasionally, about 12 minutes. Transfer shanks to bowl.

Reduce heat to medium-low. Add onion and garlic and sauté until tender, about 4 minutes. Return shanks and any liquid in bowl to skillet. Season shanks with salt and pepper. Add tomatoes, broth, wine, basil and lemon peel to skillet. Cover partially and simmer until veal is very tender and begins to fall off bones, about 2 hours. (Can be prepared 3 days ahead. Cover and refrigerate. Simmer 10 minutes over medium heat before continuing.) Ladle into bowls and serve with Gremolata.

To make Gremolata:
Combine all ingredients in small bowl.

DIRECTIONS

Mix first 4 ingredients in small bowl. Toast bagels. Spread 3 tablespoons cream cheese over each bottom half. Cover each with half of salmon. Spoon 1 tablespoon mustard sauce over each. Top with onion and capers. Cover with upper halves of bagels. Cut in half and serve immediately.