Did I mention we are getting into easy cooking? If mon mari doesn’t want to cook on the grill (cold rain, for example) I’ll do something simple in a skillet. Anything with a quick pan sauce works. I had veal but this would also be good with turkey cutlets, pork tenderloin or chicken breasts. We also like versatile… Veal Scallops, Mushroom Pan Sauce Total time: 20 minutes Ingredients: 12oz (360gr) … Continue reading →
You could, of course, use all or some hot paprika in this dish. I used mild, smoked paprika because that’s what I like and I have a wimpy palate. You could, of course, serve it over egg noodles or spaetzle, which would be more traditional, but mon mari was in the mood for mashed potatoes. And so was I once they were mentioned. Really, there are mashed potatoes under the … Continue reading →
I have a long tradition of making Veal Marengo when I decorate the house for Christmas. However, I am the only one that knows this. Every year, when I announce that, as we’ll be doing the holiday decorating, I’ll be making Veal Marengo, I get a blank look. Every year I explain that it’s been a tradition for years. Every year the blank look continues. Mon mari did point out … Continue reading →
One of the things I love stocking up on when we go to the Asian market in Bordeaux is herbs. Yes, this is France, so I can buy big bags of Herbes de Provence at the Asian market. One of my finds on the last trip was dried celery leaves. It’s not anything I even thought about using or have ever seen being used, but it made so much sense … Continue reading →
According to ‘the food of italy, a journey for food lovers’ (no, I don’t know why the series does not like capital letters) ‘involtini’ means: little bundles. Traditionally, they were made with meat or fish and stuffed with breadcrumbs, currents and pine nuts. Involtini is the name they gave to this recipe so I’m using it… with clarification. How could I pass up a dish that uses asparagus? As usual, … Continue reading →
I made a big batch of caramelized shallots, using up what I had left from last summer’s harvest. I used most of them in the Sausage Pizza and but saved about 1/2 cup for these Veal Rolls or ‘Birds’. I kept the rest of the recipe simple – so as to let the sweet shallots dominate. Thinly sliced veal or beef, rolled around a variety of stuffing are found all … Continue reading →
Another recipe for the slow cooker…. This time a traditional pot roast. Well, almost traditional…. I used veal rather than beef, but everything else was right. It was the perfect week-end dinner for a cold, gray, rainy day. Rest assured, the slow cooker will be put away as soon as the grill comes out of hiding. Slow Cooker Veal Pot Roast Total time: 8 hours Ingredients: 3lb (1500gr) veal roast … Continue reading →
