This is a traditional French dish that is normally done with beef.
I made it with beef lots in the US and have the recipe here.
Now that I’ve found a reliable butcher with good beef, I may again.
On the other hand, using … Continue reading.....
I could post a dozen photos detailing how I make meatballs, but, instead I’ll just tell you.
I use 12oz of ground beef because that is the size of the package here. If I was using 16oz, which is standard in the US (or was) … Continue reading.....
This is a classic on every Italian – American menu, and one that is easy to make at home.
The veal is lightly breaded and quickly fried. We topped it with a slice of Mozzarella di Bufala, not traditional, but cheese is always good.
You … Continue reading.....
Before Ikea made Swedish meatballs popular there were Lutefisk Feeds.
To be fair, Ikea made their meatballs popular all over the world and the Lutefisk Feeds only covered the Midwest…. and probably not much of the Midwest.
To those of us subjected to, but not … Continue reading.....
I originally made this with beef when we lived in the US.
Since we’ve lived on this side of the pond, after a few failed attempts, I started using veal.
Now that I’ve found a great butcher I might try beef again….
If you do … Continue reading.....
We love meatballs…. and paprika.
Mon mari like hot. spicy foods.
I like what one could call ‘flavorful’ foods.
With this dish we both get what we like…. The paprika adds enough spice flavors for me and mon mari gets to add his favorite sambal … Continue reading.....
This is slow cooking without the slow cooker.
We love veal and love that it can be simmered gently on the stove-top for an hour and be falling-apart, fork tender.
And, yes, I know I’ve said it before but in order to stave off the … Continue reading.....
Some thing we all strive for, or at least should strive for as we get older, is to know ourselves.
When I was younger I used to enjoy spending hours in the kitchen cooking. In the 2 or 3 or 4 hours leading up to … Continue reading.....
I have, occasionally, talked about things that are different here.
One that I don’t think I’ve mentioned is ground beef.
Standard packaging in the U.S. is (or, at least, used to be) 1lb, 16oz.
Even when I was a child and was sent to the … Continue reading.....
One of our teachers at French school grew up on a farm. Her father was a butcher. We were discussing the differences in beef between the U.S. and France. Mon mari explained the concept of ‘ageing beef’.
She was absolutely disgusted by the thought.
French … Continue reading.....
