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This is quite an easy way to fix veal. The mushrooms add a wonderful flavor to the meat. -- EclecticCooking.com

Ingredients:

4 veal steaks
4 rashers (slices) bacon
1-2 Cups mixed, fresh mushrooms
1/2 Cup (1 dl) dark balsamic vinegar
1 Tbsp maple syrup
1 bunch fresh broccoli
Coarse sea salt
Freshly ground black pepper

Directions:

Wrap the bacon around the outside of the veal steaks and secure with a wooden toothpick. Grill (barbecue) 4-5 minutes on each side and set aside to rest for 10-15 minutes. Wash, trim and slice the mushrooms. Spray a heavy skillet with olive oil. Add the balsamic vinegar, maple syrup and mushrooms and simmer about 5-10 minutes.

Wash the broccoli and drain. Divide into small florets. Blanch in lightly salted water (for about 3-4 minutes) To serve, place a small heaping of broccoli in the middle of the plate, place the meat on top and serve the mushrooms around the outer edge of the plate. Accompaniment: Freshly boiled new potatoes and a good Italian or French bread.

(Serves 4)

Veal Steaks with Mushrooms. To import, drag image to your MacGourmet recipe box.

MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!

Read the latest Recipe of the Week.

We're pleased to announce a new recipe pack, one from the The National Pork Board and TheOtherWhiteMeat.com. This sample pack features 36 recipes from their site TheOtherWhiteMeat.com where you can find almost 1500 great recipes, many with pictures, for all occasions using both fresh and packaged pork products. They also feature many great pork cooking tips.

We're also trying something new here. This recipe pack is a disk image containing both a MacGourmet recipe file, and a PDF eBook with lots of great pictures, so that you can take a look at the recipes before you import them. Enjoy!

Download the TheOtherWhiteMeat.com recipe pack.

On the continent, the eggs in this recipe are called "smiling eggs". The salad can be an accompaniment to a barbecue, your favorite meat or served as a light lunch. -- EclecticCooking.com

Ingredients:

1 1/2 lbs small, new potatoes
2 Tbsp good olive oil
1 Tbsp white wine vinegar
Salt and freshly ground pepper
5 oz (150 g) streaky bacon
6 eggs
1 Cup Creme fraiche (or Greek yogurt)
1 little bunch tarragon
2 Tbsp freshly chopped chives
1/2 Cup (1dl) cream
1 Tbsp lemon juice
Small head of Romaine, mixed or your favorite lettuce

Directions:

Scrub the potatoes, boil them for 15 minutes, turn off the heat and let them rest for 3-4 minutes in the hot water. Pour off the hot water and let the potatoes cool. When they are cooled, cut them in cubes (quarters are a good size). Mix the olive oil, white wine vinegar, salt and pepper and pour this dressing over the potatoes and set aside for 30 minutes.

Fry the bacon crispy, drain on paper towels. Cut the bacon strips into two or three pieces. Cook the eggs for about 7 minutes (they should not be completely hard) and rinse them with cold water to stop the cooking. Peel the potatoes. Mix the crème fraiche (or Greek yogurt) with the chopped tarragon and chives. Whip the cream and add to the creme fraiche mixture.

Rinse and dry the lettuce, tear into bite-sized pieces and place on a large, flat platter. Top the lettuce with the potatoes, then the bacon. Cut the eggs in half and arrange them in the salad. Sprinkle a little coarse sea salt, freshly ground black pepper and some chopped parsley over the salad. Serve the creme fraiche (or yogurt) dressing in separate bowls.

(Serves 6-8)

Potato Salad Continental. To import, drag image to your MacGourmet recipe box.

MacGourmet for OS X, which is free to download and try, features lots of great features like drag and drop import, clipping recipes from web pages, publishing recipes to your .Mac account and much more. Give it a try today!

Read the latest Recipe of the Week.