Hungry? Good. This week's menu for Cooking With Stanley is quite tasty if I may say so myself. From the appetizer to dessert, if this meal was lacking in anything it definitely wasn't flavor. I did make a few tweaks to the dishes but it all turned out really well. It's hard to believe but there are only eleven menus left until we're finished with the series. Tell me in the comments which meals you liked to see most and your thoughts of the series in general.
Italian Bread Dumpling Soup
Linguine with Veal Rolls
Poached Pears in Red Wine with Muscat Zabaglione
The Italian Bread Dumpling Soup was odd. There is a good possibility I may have done something wrong but in the end, it tasted really good so I guess it's ok. All this soup consists of is broth and dumplings. It's fairly simple, albeit messy, to make. The dumplings are kind of gross to roll and difficult as well because they're so moist and there are so many ingredients involved. It's all worth it in the end though.
Instead of veal, I made Linguine with Chicken Rolls. Stanley wrote a note that thin sliced chicken breasts were acceptable as a substitute for this recipe and considering veal is expensive and my family isn't a huge fan of veal, it seemed like a better option. They were delicious regardless. Nice and cheesy in the center of the roll and the linguine is prepared simply with a white wine sauce. It was a light dish perfect amid the holiday foods that tend to be heavier.
I was really intimidated to make the Poached Pears in Red Wine with Muscat Zabaglione. It just sounds complicated but it's actually pretty simple to make. The pears poach in a red wine mixture for a bit and the muscat zabaglione prepares fairly quick with only a handful of ingredients. It was absolutely delicious as well. The wine soaked pears had just the right amount of sweetness and the zabaglione had an interesting taste to it. I would definitely recommend trying this dessert even if it looks a bit intimidating because it really isn't that hard and it's well worth it.