: : : While Bella and I eat pork shank/knuckle/trotter quite often, veal shank, because of it´s price, is more of a “once in a while” treat. As I mentioned before one these pages, veal named “Milk Veal” in Germany can only be from an up to 6 months old calf, therefore it carries a […]
: : : While traditional Osso Bucco is one of my favorite meat dishes, this version of braised sliced veal shanks is, in my humble opinion, far superior. First, the crispy noodle pillow adds great texture to the soft texture of the meat. Second, the marinated onions add great umami to the normally quite one-dimensional […]
: : : Ever since I moved back to Germany and I found out that the VEAL which I remember from my youth and my apprenticeship is still widely available in Germany, as well as in most other European countries, I buy veal at least once a week ( I love any part/cut of the […]
: : : I have made dozens, maybe even hundreds, of honest attempts to love the American Burger – unfortunately, most of the time, my honest attempts have failed miserably. 😦 This includes restaurants of all price points, even when, because of its simple nature, most burgers are consumed in simple joints. (I don´t want […]
. . When I have leftovers (meat, seafood, pasta, rice, veggies) in the fridge, rather than just reheat it the next day and have the same dish again, I prefer to create a new, different dish with it. Therefore, the braised veal breast from the other day became today’s spectacular, highly satisfying “Toasted Focaccia Sandwich With […]
> > > Not only is Veal / Breast one of my favorite animals/cuts, it is also the best bargains you can find for any meat, with the average price here in south Florida being just around $2.50 to $3.50. The only place I can usually get it are the Asian or Latino markets. In […]
> > > The beautiful 2 lbs veal blade steak on this page cost all of $ 5.00. As soon as I got home, I felt like kicking myself not to have bought a few more to keep in the freezer to serve in the coming few weeks. While not the most tender of steaks, veal […]
> Sliced veal breast is a cut I use often at home, mainly for these three reasons: 1.- It’s cheap. 1 lb costs around $2.50. 2.- It tastes great. 3.- I love the texture. Since veal breast is not a very tender part of an animal to begin with, most folks would braise it for a […]
> > Soup………. (Excerpt from “FoodTimeline”) . Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both […]
: : I hate to use the moniker “deconstructed” when it comes to food. Specifically, in order to de-construct something, wouldn’t you have to construct it first? (Another term I hate is to “de-nature” food. I just hate these stilted monikers 😦 However, If I would use the term deconstructed, last nights dinner would qualify for […]
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