|
|
Website Themes by CoffeeCup Software
Recipies & Cooking Ideas
Veal Scallopini
3 tablespoons olive oil
1 pound Veal Scallopini dredged in flour
1 tablespoon fresh tarragon, minced
4 tablespoons butter
2 tablespoons white wine
1 tablespoon lemon juice
1 tablespoon capers
Salt & Pepper to taste
Heat olive oil in skillet and add veal. Cook each side until brown, about 2 minutes. Remove from pan. Add butter to skillet and cook until brown. Add wine, lemon juice, capers and seasonings. Return veal to skillet and heat through.
3 tablespoons olive oil
1 pound Veal Scallopini dredged in flour
1 tablespoon fresh tarragon, minced
4 tablespoons butter
2 tablespoons white wine
1 tablespoon lemon juice
1 tablespoon capers
Salt & Pepper to taste
Heat olive oil in skillet and add veal. Cook each side until brown, about 2 minutes. Remove from pan. Add butter to skillet and cook until brown. Add wine, lemon juice, capers and seasonings. Return veal to skillet and heat through.
Follow Painted Hand Farm
Painted Hand Farm
173 Jumper Road
Newburg, PA 17240
(717) 860-9385
173 Jumper Road
Newburg, PA 17240
(717) 860-9385
Dinner in less
than 15 minutes!
Viener Schnitzel
1/2 lb Veal Scallopini
1/4 cup flour
2 tablespoons olive oil
2 tablespoons butter
1/2 cup fine bread crumbs
1 egg, beaten
1 fresh lemon
Salt & Pepper to taste
1 teaspoon fresh parsley, minced
Put flour, egg and bread crumbs on three separate plates. Season veal with salt & pepper. Dredge in flour first, next with egg and coat with bread crumbs. Heat oil and butter in pan and fry veal until crust is brown and crispy. Top with a squeeze of lemon wedge and fresh parsley.
1/2 lb Veal Scallopini
1/4 cup flour
2 tablespoons olive oil
2 tablespoons butter
1/2 cup fine bread crumbs
1 egg, beaten
1 fresh lemon
Salt & Pepper to taste
1 teaspoon fresh parsley, minced
Put flour, egg and bread crumbs on three separate plates. Season veal with salt & pepper. Dredge in flour first, next with egg and coat with bread crumbs. Heat oil and butter in pan and fry veal until crust is brown and crispy. Top with a squeeze of lemon wedge and fresh parsley.
Osso Buco
2 pounds veal Osso Buco
1/4 cup flour
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
1onion, chopped
1carrot, chopped
2 ribs celery, chopped
2 large tomatoes, chopped
1 cup dry white wine
2/3 cup veal stock
salt and pepper to taste
1/2 cup chopped fresh parsley
1 clove garlic, minced
2 teaspoons grated lemon zest
2 pounds veal Osso Buco
1/4 cup flour
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, crushed
1onion, chopped
1carrot, chopped
2 ribs celery, chopped
2 large tomatoes, chopped
1 cup dry white wine
2/3 cup veal stock
salt and pepper to taste
1/2 cup chopped fresh parsley
1 clove garlic, minced
2 teaspoons grated lemon zest
Coat veal shanks lightly with flour. Melt the butter in a large
skillet over medium-high heat. Add the veal and cook until
browned. Remove to a plate. Add two cloves of crushed
garlic and onion to the skillet; cook until translucent. Return
the veal to the pan and add the rest of the vegetables and
wine. Simmer for 15 minutes. Add stock and season. Cover
and put in oven at 325 degrees for 2 hours, basting the veal
every 20 minutes. The meat should be tender, but not falling
off the bone.
In a separate bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle on the veal just prior to serving.
In a separate bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle on the veal just prior to serving.
Demi-glase A rich concentrated stock that is the foundation for many other sauces
Yield: 1 gallon
1 gallon Espagnole sauce, hot
1 gallon brown stock, hot
1 bouquet garni
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap or tightly meshed strainer.
Yield: 1 gallon
1 gallon Espagnole sauce, hot
1 gallon brown stock, hot
1 bouquet garni
In a stock pot, combine the Espagnole sauce, brown stock and bouquet garni, together, over medium-high heat. Bring up to a boil, reduce the heat to medium and a simmer until the liquid reduces by half, about 1 1/2 hours. Skim the liquid occasionally, for impurities. Season with salt and pepper. Strain through a China Cap or tightly meshed strainer.
Espagnole Sauce
Yield: 1 gallon
1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garni
In a stock pot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.
Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper.
Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.
Yield: 1 gallon
1 gallon brown stock, hot
1 1/2 cups brown roux
1/4 cup bacon fat
2 cups chopped onions
1 cup chopped carrots
1 cup chopped celery
Salt
Freshly ground black pepper
1/2 cup tomato puree
1 bouquet garni
In a stock pot, whisk the hot stock into the roux. In a large sauté pan, heat the bacon fat. Add the vegetables. Season with salt and pepper. Sauté until wilted, about 5 minutes. Stir the tomato puree into the vegetables and cook for about 5 minutes.
Add the tomato/vegetable mixture to the stock/roux mixture. Add the bouquet garni and continue to simmer, skimming as needed. Season with salt and pepper.
Simmer the sauce for about 45 minutes. Strain the sauce through a China cap or tightly meshed strainer.
Basic Brown Stock
Yield: about 2 gallons
12 pounds veal marrow and knuckle bones
16 ounces tomato paste
4 cups chopped onions
2 cups chopped carrot
2 cups chopped celery
4 cups dry red wine
1 bouquet garni
Salt and pepper
16 quarts of water
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste.
In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat.
Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer.
Yield: about 2 gallons
12 pounds veal marrow and knuckle bones
16 ounces tomato paste
4 cups chopped onions
2 cups chopped carrot
2 cups chopped celery
4 cups dry red wine
1 bouquet garni
Salt and pepper
16 quarts of water
Preheat the oven to 450 degrees F. Place the bones in a roasting pan and roast for 1 hour. Remove the bones from the oven and brush with the tomato paste.
In a mixing bowl, combine the onions, carrots, and celery together. Lay the vegetables over the bones and return to the oven. Roast for 30 minutes. Remove from the oven and drain off any fat.
Place the roasting pan on the stove and deglaze the pan with the red wine, using a wooden spoon, scraping the bottom of the pan for browned particles. Put everything into a large stockpot. Add the bouquet garni and season with salt. Add the water. Bring the liquid up to a boil and reduce to a simmer. Simmer the stock for 4 hours, skimming regularly. Remove from the heat and strain through a China cap or tightly meshed strainer.
www.vealrecipes.com
LOTS of great recipes and information about cooking with veal.
LOTS of great recipes and information about cooking with veal.
Another
quick meal
of veal
scallopini
sauteed
with
summer
squash,
fennel and
fresh basil
straight
from the
farmers
market.
Braised Oxtails
Pasture2Plate
Pasture2Plate
Rib Chops browned in a cast-iron skillet and glazed with hot pepper jelly.
(Thank you Garner's Produce)
(Thank you Garner's Produce)