I’m getting into this slow cooker thing….. This was another hit: the veal was falling off the bone, moist and flavorful. It was also totally unplanned as so many of our dinners are. Oh, the dinners involving pork chops or chicken breasts are always planned, but whenever I’m looking for something specific and a bit nicer for a weekend dinner it’s always a gamble. I’ve now learned that on my … Continue reading →
Mediterranean cuisine uses a lot of garlic. The Spanish like it raw, rubbed on bread. The French like it left whole as in Chicken with 40 Cloves of Garlic where the cloves cook to a beautiful, smooth creamy purée – just pinch the cooked garlic out of the skin to eat. For this dish, they’re peeled as they are part of the sauce. This serves 4 or, in our case, we had half … Continue reading →
We had dinner in the village last night. It was the Repas de Chasse, or hunter’s dinner. All of the villages in the area have them after hunting season is over. This is the first year that we’ve gone. It started at 7:30 and we left at 1:30….. It was a long dinner. Unfortunately, the dogs don’t understand the concept of sleeping in. I’m tired. Details about the dinner tomorrow; … Continue reading →
Veal in white wine sauce is a classic French dish. It’s also a simple dish to make and an easy one to expand for a dinner party. Both veal and vegetables are braised, then finished with a white wine cream sauce. The Greek yogurt is not traditional, but we have to make some effort to keep things moderately health, now, don’t we?. Blanquette de Veau or Veal in White Wine Sauce … Continue reading →
I don’t remember why or how this became a tradition. I know that it’s only my tradition. But as soon as I start thinking about decorating for Christmas I get a craving for Veal Marengo. I’m not sure when I started making it, but it’s been a few years. I’ve done it in the oven, in a crock pot and on the stove top. Whatever the method, it’s delicious – … Continue reading →
I love sage. The love doesn’t come from my childhood. My mother was an excellent but not enthusiastic cook. She loved to bake but cooking was more of a chore and she wasn’t given to spontaneous creativity. She always put sage in her turkey stuffing – but never more than she absolutely had to. Meaning she would use a scant teaspoon for the stuffing of a 18 lb bird. I … Continue reading →
I love the names of traditional Italian dishes. I know, as a food blogger, I should have called this dish: Braised Veal Scallops with Mushrooms and Tomatoes. Drowned Veal just sounds so much more interesting, don’t you think? Drunken Pork is on the next page…. Both are from ‘Tuscany, The Beautiful, Cookbook’. This has been modified… I never can resist adding wine. Drowned Veal Total time: 75 minutes Ingredients: … Continue reading →
