Marcella herself says this recipe is simple—simple and delicious, I say! It reiterates to me how the simplicity of technique can make big flavors. I found a 2 and a half pound, organic lamb shoulder through our local Golden Acres … Continue reading →
I’m glad I was able to get a veal roast. After making this, I cannot imagine using any one of the substitutions. Thanks Beth! This is a simple but sophisticated recipe. The first step is to poach the veal in … Continue reading →
Finally, I drew a recipe in which I could use the special sausage that Deborah moved heaven and earth to get made. (thanks again for including me in your haul!!) As the title states this recipe involves veal cubes and … Continue reading →
T’was the night before Hallowe’en, when all through the house, Not a creature was stirring, not even a louse. The cookbook was sitting on the counter with care, In hopes that Marcella’s genius would soon be laid bare. The veal … Continue reading →
Luckily, it has turned into a beautiful fall here in Alabama. I know I am biased… but the season’s change is wonderful here. The oranges and reds of the maple trees looks like a picture. If it could just stay … Continue reading →
Okay, it’s my last veal recipe. Another chapter I’ve really enjoyed. Today, it’s Veal Stew. I had pieces of veal shoulder in my freezer from another recipe-I think it was a filling for ravioli. For this recipe, you heat vegetable … Continue reading →
No question, this was by far our favorite dish in the veal chapter. It’s week thirty-one of sixty-two weeks. We are at our half-way point. I beg your indulgence while I take this opportunity to reflect on the journey. What … Continue reading →
I butterflied veal chops and pounded them until thin. The chops are dipped in egg, rolled in plain bread crumbs, then fried until golden brown. Simple and delicious.
Continue reading →For this post, I have the best of everything. The right cut of veal and my two best friends in town to help me eat it! The recipe starts with a piece of top round veal. I didn’t have a … Continue reading →
We really love veal scaloppine and cutlets, so I was excited about learning and trying a new preparation for veal. When reading any new recipe, I always read through the list of ingredients before grocery shopping to make sure I … Continue reading →
This was a very interesting recipe for me. I had never cooked veal before! I first had to pound out the pieces to a proper thinness. Marcella wants the pieces to be about 5 inches by 4 inches and after … Continue reading →
Wow! Okay, I had a feeling about this one. I mean, come on, veal, ham, pork, parmegiano reggiano cheeese, bread, wine – seriously – what’s not to like? Chris sat at the table, took one look and said, “I think … Continue reading →
This is the sixth scaloppine recipe. Rather than discuss how tasty the dish was – and it was very tasty – I though I’d discuss the process of turning a piece of veal top round into respectable scaloppine. Thanks to … Continue reading →
It’s Monday. Normally you would see Irene’s post here. Or, you would see Kim fulfilling her pinch-hitter roll. But, an unplanned, last minute trip for Irene meant she was unable to make her post this week. It was too late … Continue reading →
What can I say about this veal scaloppine recipe that has not been said in the last few posts? These recipes have a lot in common in that they are cooked really quickly over high heat in butter and then … Continue reading →
