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.
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.

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

Okay, I'll admit this isn't a traditional goat curry, but it's how I've made it for years and truly enjoy it.
Brown goat meat with garlic in coconut oil. Add onion, carrot and pepper for a few minutes before adding coconut milk and green curry paste. Simmer for 45 minutes to an hour. Or...you can do like I do on a market day and throw it all together in a crock pot and go for the day. Either way you cook it, top with fresh cilantro.


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.


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.


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.




From Food & Wine
Veal polpette--classic Roman dish of veal meatballs with fried sage leaves.

www.vealrecipes.com
LOTS of great recipes and information about cooking with veal.

Braised Oxtails
Pasture2Plate

Rib Chops browned in a cast-iron skillet and glazed with hot pepper jelly.
(Thank you Garner's Produce)
Sandra's Coconut Goat Curry
1-2 lbs pounds bone-in goat, such as neck or shoulder
4-6 cloves fresh garlic, minced
2 tablespoons coconut oil
1onion, chopped
1carrot, chopped
1 jalapeno pepper, minced
1 cup liquid (can be stock, water, wine or cider)
1 can coconut milk
2 teaspoons green curry paste
fresh cilantro


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.
Grilled Margarita Goat Chops

4 Goat Rib or Loin Chops 2 tablespoons tequila
2 tablespoons olive oil 1 garlic clove, minced
1 whole fresh lime, juiced Salt & Pepper to taste
1 tablespoon fresh cilantro, minced

Mix oil, garlic, lime, cilantro, tequila and seasonings in a non-reactive dish. Marinate goat chops a minimum of two hours, overnight is better. Grill over medium-high heat 4-6 minutes each side.

Scape Goat!
This is simply a neck steak that has been cooked in a cast iron skillet with garlic scapes...delicious, easy & nutritious.

Stuffed Peppers
3-4 bell peppers (or tomatoes, eggplant or zucchini)
olive oil
1 pound ground goat meat (ground veal, beef, pork or any combination will work)
2 shallots, finely diced
1 carrot, finely diced
1 patty pan squash, finely diced
1 small bell pepper or 1/2 large, finely diced 1 tomato, finely diced
4 cloves garlic, minced
1 tablespoon fresh or 1tsp dried oregano
1/2 jar Keswick Creamery marinated feta, plus some marinade
salt and pepper
Preheat oven to 350 degrees. Heat oil in large sauté/frying pan. Add shallots, carrot, patty pan and bell pepper to pan. Sauté until shallots are translucent. Add garlic, tomato, oregano and cook for 1 minute. Add ground meat and cook until brown, breaking up meat into small chunks as it cooks. Turn heat off. Add 1/2 jar marinated feta plus some of the marinade and stir into meat mixture until melted. You may wish to add more depending on taste. Stuff hollowed vegetable with mixture and bake for 45 minutes.
Ingredients:
3-5 lbs bones
2 fresh carrots
2 stalks celery
1 brown onion
2 garlic cloves
Sea salt & Whole peppercorns
Assorted herbs (bay leaves, tarragon, thyme, etc.)

Directions:
Lay bones on shallow baking sheet. Chop carrots, celery and
onion in 1-2 inch chunks (no need to peel). Add garlic and sprinkle with salt and peppercorns. Roast at 350 for one hour. Transfer to stock pot. Add herbs and cover with cold water. Bring to a boil, reduce heat and simmer for 4-6 hours. Strain through sieve & chill.
Simple Basic
Rich Bone Stock
The Washington City Paper's Young&Hungry Market Research served up Painted Hand Farm's veal chops with apricots during the recent power outage. Read about it and get the recipe here.
Enjoy your own Oktoberfest dinner
Bratwurst with Sauerkraut, Apples, Onions and Peppers
Ingredients:
1 package Painted Hand Farm Bratwurst (3 links)
1 onion, sliced
1 sweet red bell pepper, sliced
1 apple, peeled & chopped
1 pint sauerkraut
1/2 bottle beer (drink the other half while you cook!) If you don't want to use beer, try apple cider instead.
Directions:
In a heated skillet, add bratwurst and cook for 3-5 minutes. Shake pan to distribute juices, roll over browned sausages and add onion, pepper and apple. Sauté for 3-5 minutes, add sauerkraut and beer, simmer for 15 minutes.

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Sausage Kale Soup
Ingredients:
3/4 to 1 pound Painted Hand Farm sausage
2 medium onions, chopped
2 cloves garlic, minced
2 tablespoons olive oil
1 quart rich stock
1 bunch fresh kale, chopped
3 medium potatoes, cubed
2-3 cups kidney beans

Directions:
Brown sausage, onions and garlic in olive oil. Add stock and bring to a simmer. Add potatoes, kale and beans. Continue to simmer for 30 minutes.

Farmer's Hint:
I like to use either sweet potatoes or sun chokes and fresh, shelled beans often available in the fall from local market vendors.
Chevon Chateaubriand
Ingredients:
3/4 lb. Painted Hand Farm Naturally Browsed Goat Loin Roast
4 tablespoons butter
2 tablespoons olive oil
1 fresh shallot
1/2 cup dry red wine
1/2 cup rich veal or goat stock
Fresh tarragon, Salt & Pepper
Instructions:
Preheat oven to 375 degrees F. Melt 2 tablespoons butter and olive oil in an oven proof pan on the stove top. Brown loin for three minutes on each side and transfer to oven. Roast for 15-20 minutes. Remove meat from pan, tent with foil and let rest while making the sauce using the pan juices. Add shallot and cook until translucent. Add wine, stock, remaining butter and reduce, to half. Add fresh tarragon and ladle over meat cut on the bias.






Sandra's Sun Choke Gratin
Ingredients:
1 quart box of Painted Hand Farm Sun Chokes
4 tablespoons butter
1/2 cup freshly grated artisan cheese
1/4 cup cream
Salt & Pepper
Instructions:
Preheat oven to 400 degrees F.
Using one tablespoon of butter, smear oven-proof dish.
Scrub and slice sun chokes. Arrange in a single layer in dish, sprinkle with cheese, add another single layer, sprinkle with cheese and continue until dish is full or chokes are gone. Season top layer, drizzle with cream, dot with remaining butter and sprinkle with cheese. Bake until soft, golden and bubbly. Let rest ten minutes before serving.





Stuffed Winter Squash
Ingredients:
1 winter squash (acorn, Cinderella pumpkin, Delicata, etc.)
1-1 1/4 lb. Painted Hand Farm ground meat or sausage
2 tablespoons olive oil
2 cloves fresh garlic, minced
1/2 cup onion (or leek), minced
1 pepper, your choice, minced
2 teaspoon fresh herbs, your choice
1 egg
Salt & Pepper
Instructions:
Preheat oven to 350 degrees F. Cut squash in half and clean out seeds. Mix meat, onion, herbs, garlic and egg. Stuff squash. Brush with olive oil. Bake for 60 minutes.
To stretch meat, bread crumbs can be added. To take over the top, add shredded cheese to top 15 minutes prior to done and brown.
Chops with Apples & Onions
Ingredients:
1 lb. Painted Hand Farm Chops (veal or pork)
2 tablespoons butter
1/2 cup sliced onion
1 fresh apple (a pear is equally delicious)
2 teaspoon fresh herbs, your choice
1/4 cup apple cider
Salt & Pepper
Instructions:
Brown chops in 1 tablespoon of butter and remove from pan. Add 1 tablespoon butter, onion and apple. Sautee until onion is translucent. Return chops to pan, add herbs & cider. Season, cover and simmer for 10 minutes.
For variations, try using leeks instead of onions and calvados or white wine instead of apple cider. Cranberries & orange juice are also a delicious combination to dress up your chops.

Farmers Market Frittata
Ingredients:
1 lb. Painted Hand Farm Sausage
8 farm fresh eggs
2 tablespoons butter
1 sweet or white potato, thinly sliced whole
1/2 cup sliced onion
1/2 teaspoon fresh herbs
1 cup winter braising greens (chard, kale, beet greens, spinach, etc.)
1/2 cup artisan cheese, grated or thinly sliced
Salt & Pepper
Instructions:
Brown sausages, set aside. In the same pan, melt butter, layer potato slices, onion and braising greens. Cover and cook for 3-5 minutes, enough to sweat the onions and wilt the greens. Beat (or blend) eggs, seasoning and herbs until fluffy. Pour over vegetables in pan, cover and cook on medium for 10 minutes. Sprinkle with cheese and broil until bubbly & brown.




Giving Lamb Legs
New York Times
Bamonte's Pork Chops with Pickled Peppers
Saveur Magazine Jan/Feb 2013 issue
Pan-Roasted Brined Pork Chop
Bon Apetit January 2013 issue
Sandra’s Awesome Meatballs
Ingredients:
1-1 1/2 lbs Painted Hand Farm ground meat or sausage
1 onion, minced
1 pepper, minced
1 cup winter greens, minced (I like mustard greens or chard)
1 egg
2 tablespoons fresh herbs, your choice
1/2 cup bread crumbs
2 tablespoons olive oil
Instructions:
Thoroughly mix all ingredients, except olive oil. Make meat balls the size of a ping pong ball. Heat olive oil in an oven-proof skillet and brown meatballs. Cover with favorite sauce and bake at 350 degrees until bubbling.
Bonus Idea: Top with a delicious artisan cheese!
Valentine Goat Chops
Ingredients:
2 Painted Hand Farm Goat Chops, rib or loin
1 tablespoon butter I small shallot, minced
1 teaspoon fresh rosemary
2 tablespoons fine spirit or red wine
2 tablespoons cream
1/4 cup berries
Salt & Pepper
Directions: Melt butter in skillet, add seasoned chops and cook 3-5 minutes browning on each side. Remove chops from pan and set aside. Add shallot and herbs to pan and cook for a minute until shallot is soft and herbs aromatic. Add spirits or wine and simmer slightly scraping bits from pan. Add berries (I’m using Toigo Orchard cherries!), bring to a full boil and reduce for a minute and spoon over chops.

Sandra’s Stifado
(Greek Meat Stew)
Ingredients:
1.5-2 pounds meat (goat, lamb, beef, rabbit, poultry, seafood—your choice)
1.5-2 pounds onion (small boiling onions are preferred, but I use any type)
4 cloves garlic, minced
1/2 cup olive oil
1/2 cup wine (red for red meat, white for white meat & fish)
1 cup carrots, chopped
Salt & Pepper
1 small stick cinnamon
4-6 each, allspice berries and whole cloves
1 tablespoon rosemary
1 teaspoon cumin seeds, toasted
Directions: Toss it all in a crock pot, cover with water and cook all day.

Sandra’s Winter Market Stew
A great way to fend off winter chills.
Ingredients:
3-5 pounds meaty bones, preferably some with marrow, too 2 cups sliced onion and/or leeks 2 cloves garlic, minced 4 cups chopped winter veggies, especially roots such as carrots, parsnips, potatoes, celeriac. Try winter greens, too, such as kale and chunks of winter squash.
Salt & Pepper
1 tablespoon paprika
1 tablespoon rosemary
1 teaspoon cumin seeds, toasted & crushed
Directions: Toss it all in a crock pot, cover with water and cook over night or all day. Or try a different twist...exchange herbs & spices for red curry paste and add a can of coconut milk.


The curried version of the Winter Stew with fresh garlic, ginger, red curry, lemon grass, coconut milk and fresh cilantro! Versetile, easy, delicious & nutritious.
Valentine Goat Chops
Ingredients:
2 Painted Hand Farm Goat Chops, rib or loin
1 tablespoon butter I small shallot, minced
1 teaspoon fresh rosemary
2 tablespoons fine spirit or red wine
2 tablespoons cream
1/4 cup berries (hopefully you froze some earlier in the season!) Salt & Pepper
Directions: Melt butter in skillet, add seasoned chops and cook 3-5 minutes browning on each side. Remove chops from pan and set aside. Add shallot and herbs to pan and cook for a minute until shallot is soft and herbs aromatic. Add spirits or wine and simmer slightly scraping bits from pan. Add berries (I’m using Toigo Orchard cherries!), bring to a full boil and reduce for a minute and spoon over chops.

Double Loin Goat Chop paired with honey glazed purple carrots and parsnips & a salad of baby greens and watermelon radish--all available in February at the Bethesda Central Farmers Market. Yes, you can eat fresh & local (and very, very well) year-round!
Sandra’s Shirred Eggs
Ingredients:
2 farm fresh eggs
1/2 teaspoon butter
1/2 teaspoon fresh herbs or ribbons of fresh, tender greens
1 tablespoon cooked meat minced, cured meat ribbons or crumbles (bacon, prosciutto, anchovies, shellfish, etc.)
1 tablespoon artisan cheese
fresh pepper
Directions: Smear butter in bottom and sides of ramekin. Add meat first, then eggs and top with pepper, herbs and cheese. Bake in toaster oven at 400 degrees F for 8 minutes and then broil for 4 minutes or until top is bubbly and browned.

Farmers Market Frittata
Ingredients:
1 lb. Painted Hand Farm Sausage
8 farm fresh eggs
2 tablespoons butter
1 sweet or white potato, thinly sliced whole
1/2 cup sliced onion
1/2 teaspoon fresh herbs
1 cup winter braising greens (chard, kale, beet greens, spinach, etc.)
1/2 cup artisan cheese, grated or thinly sliced
Salt & Pepper
Instructions:
Brown sausages, set aside. In the same pan, melt butter, layer potato slices, onion and braising greens. Cover and cook for 3-5 minutes, enough to sweat the onions and wilt the greens. Beat (or blend) eggs, seasoning and herbs until fluffy. Pour over vegetables in pan, cover and cook on medium for 10 minutes. Sprinkle with cheese and broil until bubbly & brown.




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Shakshouka
Tunisian breakfast dish of eggs poached in a rich, spicy tomato sauce
Ingredients:
6 awesome pasture-raised eggs
3 tablespoons olive oil
1 small onion, sliced
2 garlic cloves, minced
1 bell pepper, sliced finely
2 cups tomatoes, cubed
1/4 teaspoon smoked paprika
2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon harissa or cayenne
1/4 teaspoon turmeric powder
Salt & ground black pepper
Directions:
In a large frying pan or saucepan, fry the onions, garlic and peppers in olive oil until they become glossy and soft, about 10 minutes on medium-high heat. Add the spices and stir, cooking for about two minutes to release the oils. Add the tomatoes and simmer for about an hour, or until the onions and peppers are very soft (your patience will be rewarded). Add a splash of water here and there to make sure the sauce doesn’t burn. Crack in the eggs and let them simmer for about five minutes, or until the whites have set. Alternatively (making it menemen), dribble in whisked eggs and cook until set. Serve with warm flatbread and a sprinkle of parsley. Top with great feta!
How To Roast the Perfect Chicken
First and foremost, you MUST start with a great bird.


1. Split whole bird in half by cutting down one side of the back bone (opposite side of breasts). Regular kitchen scissors is all I use, but blunt shears are nice as is a set of pruning sheares dedicated to the kitchen.

2. Open the bird so knees point inward and wings up on to a baking surface. I'm a big fan of a baking stone or crock ware, but a metal baking sheet or glass dish works fine, too.

3. Season with fresh cracked pepper, salt and any other dry seasoning you want. I'm partial to Old Bay or a few sprigs of fresh herbs like rosemary or thyme stuffed in the bird's arm pits.

4. Cook at 375-400 degrees F (190-200 degrees C) for 60 - 90 minutes depending on the size of the bird. Don't baste it. Don't even open the door for at least an hour. The bird will sizzle, spit, smoke and smell really, really good.

5. To test for doneness, try to twist off a leg or a wing. Each will easily disjoint from the carcass when the meat is perfect. The skin will be perfectly crispy and the meat will be incredibly juicy.