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WINSTED — Members of the Beardsley & Memorial Library Community are appealing to the taste buds of library patrons and supporters with the release of a new cookbook, “Cooking With Friends.” The 70-plus-page publication contains more than 250 recipes and will raise money for library programs.
At $7.50, the book is a nice deal for Winsted residents, said Virginia Shultz-Charette, a library volunteer who organized the recipes for “Cooking With Friends.”
“We spent about six months on it,” Shultz-Charette said. “We started working on it in January and we got recipes from patrons, staff, community members and some from regional friends.”
A colorful autumn-themed cover features mixed fruit, hints of a red-checkered tablecloth and the orange glow of a sunlit kitchen. From appetizers and beverages to holiday meals and angel biscuits, the recipes inside also convey a warm, homemade flavor.
“We wanted something that would be great for showers and parties, not just individuals,” Shultz-Charette said. “We’re so proud of the way it came out.”
“Cooking With Friends” can be ordered through Friends of the Beardsley & Memorial Library, 40 Munro Place, Winsted, CT 06098. For more information, call 860-379-6043 or send an e-mail to friends@beardsleyandmemorial.org.
To whet the appetite a bit, here is a recipe from page 27 of “Cooking With Friends.”
Rolled, stuffed veal saltimbocca
10-12 oz. veal cutlets
Freshly ground pepper, to taste
5 oz. Italian prosciutto
1/4 cup Italian parsley, chopped
1/4 cup fresh basil (or thyme), chopped
1/4 lb. provolone cheese, cut into strips
1/4 cup olive oil
1 tsp. garlic, chopped
salt, to taste
1/2 cup marsala wine
1 cup sliced mushrooms
1 1/2 cup marinara sauce
Gently pound the veal cutlets flat to about 1/4-inch thickness between sheets of plastic wrap. Season with black pepper.
Place a thin strip of prosciutto on top of a cutlet, sprinkle with chopped parsley and basil, then top with a strip of provolone cheese. Roll veal cutlets into miniature logs and secure with a couple of toothpicks. Repeat for all cutlets. Heat the olive oil in a large skillet over high heat, then add the cutlets to brown. Remove the logs to a plate and cover with foil.
Add the garlic and mushrooms to the pan and
sauté well. Add a pinch of salt and black pepper to taste.
Return the veal logs to the pan, add the wine and marinara sauce and sauté
well for a couple of minutes. Transfer to a serving platter, garnish
with parsley and basil sprigs and serve.
© Copyright 2009 by TCExtra.com
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