Monthly Archives: December 2011
I recently got some veal cutlets from Mountain States Rosen Company. They were sealed in easy to use pouches with the air removed. When I make scaloppini, (defn. small, thinly sliced pieces of meat, especially veal, dredged in flour, sautéed, and served in a sauce) I use a mallet to flatten the meat before searing. These cutlets were already perfectly thin and tender- no mallet required!
I recently had an opportunity to make some delicious veal chops courtesy of Mountain States Rosen Lamb and Veal. The product they provide is impeccably fresh, and easy to work with.
Here is my original recipe for Pan-Seared Veal Chops with Honey-Balsamic Sauce
The holidays are upon us, and it’s time to start cooking. My family usually eats the same thing- caviar (domestic of course!), shrimp, French bread, and other snacks… there’s also always plenty of good chocolate and chilled champagne to go around.
It’s a busy time of year. In addition to cooking, there are presents to wrap, relatives to accommodate, and other work to be done.
These simple tips can reduce the amount of time you spend in the kitchen, and increase time spent with guests and family.
