Getting the ingredients this week posed a great challenge. It seems that there is a shortage of veal breast in the Midwest. First, I started with my local grocer and they didn’t have any and couldn’t order it. I then called three different butchers, ones that I have used before and that pride themselves on carrying a wide variety of meats. None of them had any. When I failed there, one of them recommended Whole Foods. I spoke to the butcher there and they didn’t have any either, and probably wouldn’t for awhile. Next, I tried Global foods, which had come through so nicely for me with the squid. No go, either. They hadn’t been able to get any in for the last few weeks. They said that it seemed to be back ordered. I then pulled out my restaurant connections. We called our food distributors to see if any of them could deliver the breast. One of them said that they have their own butchers and getting the breast wouldn’t be a problem. I spoke to Deborah and Irene and we ended up ordering all of the veal that we needed for the chapter together. Great!! The only problem is that when the order came in all they had were top round, veal shanks, loins and scallopine. No Veal Breasts!! Lovely. Now, what could I do? Well, I emailed Marcella and Victor and found that could use the top round roast as a substitute. It wouldn’t be the same, but should work.
The question that I am left with is, where have all the breasts gone!!! Has there been a mutation in veal cattle that have left them breastless!! I am generally not a conspiracy theorist, but I am thinking that something is going on here!!

Seriously though, the roast worked great. It is another simple recipe that has great flavor. Whole garlic cloves in Olive oil, heated until sizzling then the roast added with sprigs of fresh rosemary. The roast is browned on all sides and then white wine added. The roast is then cooked slowly until it is very tender.

This would be a great recipe for the middle of winter, when you are home all day with a crackling fire going. The house smelled great while it was cooking. My mouth was watering so much I have to admit I snitched a few tastes as I was turning it a few times. The broth that the roast cooked in was just heavenly. I can see how the breast would have been a bit different cooked this way, but I was very happy with the substitution. And the good news is that I have my veal set up for my next three postings!!! Life is good.