Arts & Entertainment

DIY Dinner: 3 Local Restaurants Serve Up Ready-to-Go Recipes

From a dish with duck to a comfort-food favorite, three Falls Church-area restaurants offer exclusive recipes to News-Press readers with in-a-bind dinner plans.

From a dish with duck to a comfort-food favorite, three Falls Church-area restaurants offer exclusive recipes to News-Press readers with in-a-bind dinner plans.

 

La Côte d’Or Café’s Magret of Duck Luke

La Côte d’Or Café, 6876 Lee Highway, Arlington, VA, 22213 • 703-538-3033 • lacotedorcafe.com

 

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(Photo: Courtesy Lynne Campet)

 

Ingredients (Serves 4):

4 duck breasts with their skin, 7 to 8 ounces each

1 cup beef or vegetable stock or broth

Fine sea salt and freshly ground black pepper

8 fresh raspberries

3 tablespoons port or Madeira (optional)

Thyme sprigs (optional)

 

Directions:

1. Lightly score the skin side of each duck breast partly through the fat but not to the meat. Season the breasts well with salt and pepper.

2. Heat a large skillet, preferably nonstick, over medium-high heat. When hot, gently add the duck breasts skin side down and cook until the skin is nicely browned, about 5 minutes.

Add the raspberries and cook, pressing on them to crush and draw their juices into the sauce.

3. Turn the breasts over and cook for 2 to 3 minutes longer for rare, 4 to 5 minutes for medium.

4. Transfer the breasts to a cutting board, cover with foil to keep warm, and let sit for 10 minutes while making the sauce.

5. Spoon out all but about 2 tablespoons of the duck fat from the skillet.

6. Add the stock and simmer to reduce by about half, 2 to 3 minutes.

7. Add the raspberries and cook, pressing on them to crush and draw their juices into the sauce.

8. Add the port and simmer for another 1 to 2 minutes.

9. Taste the sauce for seasoning, adding salt or pepper if needed.

10. Cut each breast across into slices about 1/4 inch thick. Arrange the duck breasts in the center of individual plates, fanning out the slices slightly.

11. Pour the sauce over, garnish with thyme, and serve.

 

Italian Café’s Veal Marsala

Italian Café, 7161 Lee Highway, Falls Church, 22046 • 703-241-1829 • italiancafefallschurch.com

 

Ingredients (Serves 4):
1 ¼  pounds veal round, sliced 1/8 inch thick
Flour
8 tablespoons unsalted butter
Salt to taste
Freshly-ground pepper to taste
½ cup Marsala wine
4 to 5 tablespoons chicken broth

 

Directions:
1. Pound the veal slices gently with a meat pounder on the flat side of a heavy butcher knife.

2. Pat with flour so that as much as possible adheres to both sides of the cutlets.

 

Add just enough broth to the liquid in the pan to make a sauce you’re able to pour.

3. Melt the butter in the widest frying pan you have, and put in the slices in one layer. Salt and pepper lightly.

4. Sauté both sides quickly over medium-high heat.

5. As soon as both sides are done, pour in the Marsala. Cook an additional 2 minutes.

6. Remove the slices to a hot platter.

7. Add just enough broth to the liquid in the pan to make a sauce you’re able to pour.

8. Scrape the bottom and sides of the pan to collect any bits stuck there.

9. Stir, and cook for another 1 to 2 minutes.

10. Pour over the veal slices and serve.

• Chef’s Note: If you have to saute the meat in 2 batches, put all the cutlets back in the pan before you add the Marsala. Once you have added the wine, turn them over to get them all well coated with the sauce on both sides. Then remove them, add the broth and proceed as above. Serve with your favorite side dish such as pasta or creamy scalloped potatoes.

 

City Diner’s Baked Meatloaf

City Diner, 5616 Leesburg Pike, Falls Church, VA, 22041 • 703-671-4108 • citydiner-restaurant.com

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Ingredients (Serves 10):

2 white onions

2 tablespoons bbq sauce

5 pounds ground beef

2 tablespoons rubbed sage

2 tablespoons salt

1 tbsp. Italian seasoning

1 tablespoon black pepper

1½ cups Italian bread crumbs

2 tbsp. fresh minced garlic

4 eggs

1 tablespoon spicy mustard

2 cups of milk

 

Directions:

1. Preheat oven to 350 degrees.

2. Puree in a blender the white onions with a few tablespoons of water.

Use your hands to mold the mixture into a football shape in the center of each pan.

3. Once all blended, strain the excess water.

4. Hand mix all of the ingredients together in a large bowl.

5. After all ingredients are well mixed, split the mixture evenly in half.

6. divide into two 13 x 9 pans.

7. Use your hands to mold the mixture into a football shape in the center of each pan.

8. Add a top coating of bbq sauce around both football shapes in each pan.

9. Add 2 cups of water to the pan of each meatloaf dish.

10. Bake for 45 minutes or until meatloaf is firm.

11. Remove and cool 5 minutes before serving.

 

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