Commander's Palace Veal Calvados recipe needed
16 years ago
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16 years ago- 16 years ago
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veal cutlet ideas?
Comments (16)This is a bit off topic for cutlets, but I was reminded of a terrific Veal Stew that I used to make. The recipe is from a cookbook author who was one of my 80's favorites. Having been exposed to more flavor profiles now, I might add some smoked paprika for enhanced flavor. Veal Stew a la Marlene Sorosky Mushrooms-frozen or fresh (multiple types), Sliced ü cup vegetable/olive oil 2 ý lbs Veal Stew Meat (leg or shoulder, cut into 1 /12-2 inch cubes) 1 Large onion chopped 3 cloves of garlic, finely minced 1 Tblsp Paprika 1 teaspoon salt ü to ý teaspoons freshly ground pepper Grated orange peel from one orange 1 teaspoon dried thyme leaves, crumbled 1 can (28oz) of whole tomatoes, drained partially 1 cup dry white wine 1 package of frozen peas (10oz.) Chop onions and mince garlic. In large, heavy saucepan heat the oil. Sauté the veal over high heat until brown on all sides. This will need to be done in batches, do not overcrowd the pan. As each batch is browned, remove it to a bowl. Reduce heat and add the chopped onion and garlic. Cook until the onions are tender but not brown. Stir in the paprika, salt, pepper, orange peel and thyme. Return meat to the pan and add the tomatoes, breaking them up with your fingers. Add the wine and the mushrooms. Stir well, cover and simmer over low heat for 1 ý- 2 hours or until the meat is tender, stirring every 10 to 15 minutes. Add the peas 15 minutes before serving!! The stew may be refrigerated up to two days or frozen. To freeze, cool it and place in an airtight container. Defrost at room temperature and reheat in a saucepan over moderately low heat until heated through. Serve with a salad and crusty bread, plain noodles or noodle pudding....See MoreWhat else should bring home from France?
Comments (51)As of October 2012, USDepartment of Agriculture, Animal and Plant Inspection Service, fact sheet for returning travellers: Meat, milk, egg, poultry, and their products, including products made with these materials, such as dried soup mix or bouillon, are either prohibited or restricted from entering the United States, depending on the types of animal diseases that occur in the country of origin. Fresh (chilled or frozen), dried, cured, and fully cooked meat is generally prohibited from most countries. Canned meat is allowed entry, except beef, veal, lamb, mutton, venison, elk, bison, etc., from countries affected by bovine spongiform encephalopathy. http://www.aphis.usda.gov/publications/plant_health/2011/faq_return_overseas_travel.pdf There's another whole section just about pork. France is on the list of moderate BSE risk so even though you're unlikely to be exposed to it while eating in France, you're not allowed to bring canned meat (or any food prepared with meat) from there. I'm not sure why a tin of meat eaten by you here is a greater threat than you eating meat there and coming home with the exposure. It may be more about politics than agricultural health. Or they're worried you'll feed affected meat to someone who didn't know it came from somewhere where they could have BSE. But you can't bring in canned ("tinned") meat....See MoreVeal Calvados recipe found!
Comments (1)Woo hoo!!! Congrats on finally getting the book from the library, and that recipe!!! When you make it, please post pictures if you get a chance! Special thanks for posting the recipe! Smiles, Sooz...See MoreReally good V-8 virgin bloody mary recipe? For drinking and freezing.
Comments (28)Thanks for all the replies so far folks! Giving me things to think about. I do sometimes use clamato, or even a splash of clam juice to my V-8 if I happen to have a bottle of clam juice open. I didn't know that version had it's own name. I do often add some lemon or lime juice, dashes of Worcestershire and hot sauces... some celery salt and black pepper. Hadn't thought of adding brines to the mix- don't know why considering my love of olives and pickles. Haven't tried horseradish or ginger yet, but love it so think I need to try it. I make a smoked tomato juice that I like to add to sauces of various... thought maybe that might mix in well to a whole can of V-8? It's in 4 oz jars. I have tried Old Bay, Cajun, and blackening seasonings. I've thought about steeping a batch with some dehydrated peach habaneros and aji limon peppers....See More- 16 years ago
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