spring has sprung
&
“GREEN IS THE NEW BLACK”
zucchini blossom farce with veal, spring greens and herbs
I knew the question was coming. Then it came.
stuffed zucchini blossoms
March 20th, 2014la blanquette de veau
January 29th, 2013
la blanquette de veau
(veal stew in a white wine-crème fraîche sauce with mushrooms, pearl onions,
and artichoke hearts on garlic-rubbed toasted French Bread)
(a/k/a “la blanquette d’amour” for Valentine’s Day 2013)
serves 4-6
preparation time: 10 minutes
oven time: 1 hour
stove time: 30 minutes
what you need:
veal
2 pounds veal shoulder (or beef or chicken breast), cut into 1 ½ -2″ cubes (fat discarded)
all-purpose flour (as needed)
kosher salt (as needed)
freshly ground black pepper (as needed)
2 tablespoons unsalted butter Read the rest of this entry »
spicy veal meatballs with dates and bacon
February 2nd, 2011
spicy veal meatballs with dates and bacon
yield:
makes approximately 50 meatballs (1/2 ounce each)
what you need:
1 tablespoon olive oil
3 garlic cloves, minced
2/3 cup onion, diced brunoise
1 tablespoon rendered duck fat
4 bacon slices, chopped and trimmed
1 pound ground veal (or beef)
3 Medjool dates, pits removed and chopped
1 egg, mixed
2 tablespoon finely grated Parmesan
4 tablespoons fresh Italian parsley, minced
1/2 teaspoon piment d’espelette
1 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 teaspoons kosher salt (and as needed)
1 teaspoon freshly ground pepper (and as needed)
1-2 tablespoon olive oil
1/4 cup dry white wine
2 cups of Pomi strained tomato sauce
3/4 cup chicken stock
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