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 →
I knew this recipe was a winner as I was gathering the ingredients. I owned Marcella’s book for a couple of years before embarking on this project. I had already prepared veal chops in this manner a few months ago. … 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 →
Well, now I can say I’ve peeled stalks of asparagus – never done that before. In fact I didn’t know anybody did that, but there it is, direction #1: 1. Trim the asparagus spears, peel the stalks, and cook the … 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 →
One of our favourite things to order when in Italy is veal scaloppine. For some odd reason, given the many, many restaurant meals we’ve enjoyed over more than 9 weeks in Italy, I have never tried it with lemon. I … Continue reading →
