Thursday, April 29, 2010
Tuesday, April 27, 2010
Sunday, April 25, 2010
Thursday, April 22, 2010
Wednesday, April 21, 2010
Sunday, April 18, 2010
- 1 pound ground veal
- 1 cup soft bread crumbs
- 1 egg, slightly beaten
- 1/4 cup finely chopped onion
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon crushed garlic
- 1/8 teaspoon freshly ground black pepper Grated Parmesan cheese
- 2 teaspoons vegetable oil
- 1/2 cup finely chopped onion
- 1/2 teaspoon crushed garlic
- 1 can (14-1/2 to 16 ounces) whole tomatoes, undrained
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon grated Parmesan cheese
- Prepare sauce. In 2-1/2-quart saucepan, heat oil over medium heat until hot. Add onion and garlic; cook and stir 2 minutes or until onion is crisp-tender. Add tomatoes, breaking up with spoon; stir in tomato paste, Italian seasoning, salt, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes or until thickened, stirring occasionally. Remove from heat; keep warm.
- Meanwhile heat oven to 350° Combine ground veal, bread crumbs, egg, onion, parsley, salt, garlic and pepper, mixing lightly but thoroughly. (Mixture will be moist.) Shape into 12 meatballs; arrange in greased 15 x 10-inch jelly roll pan. Bake in 350o oven 20 minutes or until centers are no longer pink, turning once.
- Stir 1 tablespoon cheese into sauce. Arrange 3 meatballs on each of 4 individual plates; top with equal amounts of sauce. Sprinkle with cheese, as desired.
COOK’S TIP: Prepared spaghetti sauce may be substituted for sauce.
Nutrition information per serving: Nutrition information per serving: 386 calories; 37 g protein; 29 g carbohydrate; 13 g fat; 4 mg iron; 1,022 mg sodium; 208 mg cholesterol. (source: vealmadeeasy.com)
Friday, April 16, 2010
Thursday, April 15, 2010
Total preparation and cooking time: 2-1/4 hours (Makes 6 servings)
- 4 pounds veal cross cut shanks, cut 1-1/2 inches thick
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 cup chopped onion
- 1/2 cup finely chopped carrot
- 3 cloves garlic, crushed
- 1 can (14-1/2 to 16 ounces) Italian-style diced tomatoes, undrained
- 1 cup dry white wine
- 1 teaspoon dried basil leaves
- 1 tablespoon chopped fresh parsley
- 2 teaspoons shredded lemon peel
- 1/2 teaspoon finely chopped garlic
- In Dutch oven, heat 1 tablespoon oil over medium heat until hot. Add veal shanks, 1/3 at a time, and brown evenly, turning occasionally; add remaining 1 tablespoon oil as needed. Remove shanks from pan; season with salt.
- Add onion, carrot and crushed garlic to pan; cook and stir 6 to 8 minutes or until tender. Add tomatoes, wine and basil. Return shanks to pan; bring to a boil. Reduce heat to low; cover tightly and simmer 1-1/2 hours or until veal is tender.
- Meanwhile in small bowl, combine gremolata ingredients; set aside.
- Remove shanks to warm platter. Skim fat from cooking liquid. Cook liquid over high heat until slightly thickened, stirring occasionally. Spoon approx. 3/4 cup sauce over shanks. Sprinkle shanks with gremolata; serve with remaining sauce.
COOK’S TIP: Veal cross cut shanks may be tied with string to help retain shape, if desired. To prepare in oven, use tightly covered Dutch oven or roasting pan. After shanks are added to tomato mixture, cook in preheated 325o oven; cooking time remains the same.
Nutrition information per serving: 262 calories; 29 g protein; 10 g carbohydrate; 10 g fat; 2 mg iron; 661 mg sodium; 100 mg cholesterol. (source: vealmadeeasy.com)
Wednesday, April 14, 2010
PRIMAL AND SUBPRIMAL CUTS OF VEAL
Although shoulder chops and steaks can be fabricated, they are inferior to the chops cut from more tender areas such as the loin or rib. Often the shoulder meat is ground or cubed for stew. Because of the relatively large amount of connective tissue it contains, meat from the shoulder is best braised or stewed.
The foreshank and breast are located beneath the shoulder and rib sections on the front half of the meat. They are considered one primal cut. Combined, they account for approximately 16% of the calf weight.
This primal contains rib bones and rib cartilage, breastbones and shank bones. Because the calf is a slaughtered young, many of the breastbones are cartilaginous rather than bony. This cartilage, as well as the ample fat and connective tissue also present in the breast, breaks down during long moist cooking, thus making the flavorful breast a good choice for braising. Veal breast can also be cubed for stews such as veal fricassee and veal blanquette, rolled and stuffed, or trimmed and ground. The foreshank is also very flavorful but tough. It can be braised whole or sliced perpendicular to the shank bone and braised to produce osso bucco.
The veal loin is posterior to the primal rib, contains two ribs (numbers 12 and 13) and accounts for approximately 10% of the calf weight. The loin consists of the loin eye muscle on top of the rib bones and the tenderloin under them.
If the primal veal loin is separated from the primal leg before the tenderloin is removed, the tenderloin will be cut into two pieces. The small portion (short tenderloin) remains in the primal loin, and the large portion (butt tenderloin) remains in the sirloin portion of the primal leg. The tenderloin is sometimes removed and cut into medallions. The veal loin is often cut into chops, bone-in or boneless. It is usually cooked using dry-heat methods such as broiling, grilling, roasting or sautéing.
To fabricate these cuts, the leg is first broken down into its major muscles: the top round, eye round, knuckle, sirloin, bottom round (which includes the sirloin) and butt tenderloin. Each of these muscles can be reduced to scallops by trimming all fat and visible connective tissue and dicing against the grain to the desired thickness. The scallops then should be pounded carefully to tenderize them further and to prevent them from curling when cooked. The hindshank is somewhat meatier than the foreshank, but both are prepared and cooked in the same manner.
Because the veal meat is small enough to be handled easily, it is sometimes purchased in forms larger than the primal cuts described earlier. However, most meat markets will have the meat broken down already in easy to handle portions. There are some markets that deal with large cuts of meat, but due to today's technology and consumer behavior, they are becoming more difficult to find. Just ask your Doris' meat manager about the diiferent types of veal we carry or just look in the meat case to whet your appetite for some veal delicacy. (source: victoriapacking.com)
Tuesday, April 13, 2010
At Doris Market we buy USDA Choice milk fed nature veal fresh every week from the Midwest farms. Our butchers are ready to cut any piece to your specifications.
What to look for when buying veal:
- creamy pink in color
- fine grained texture
- if there is any fat, it should be milky white
- very little fat marbling, if any
After you purchase the veal store it in the coolest part of your refrigerator. You should cook the veal within 1 – 2 days.
If you do not plan to use the veal within 2 days, you can freeze it just like you would any other meat.
There are various cooking methods depending on the cut of veal you are cooking.
Sauteing- a quick method best for thinner cuts such as cutlets and ground veal. Coat veal with flour or breadcrumbs if desired or use other flavoring of your choice. In a frying pan heat oil or butter and sauté veal on medium heat for 2- 3 minutes turning once.
Stir Frying- a great way to cook pieces of veal with vegetables and other ingredients. Cook veal and vegetables separately. Keep tossing veal pieces until they are no longer pink, over medium heat. When veal is cooked combine with vegetables and other ingredients.
Broiling- best for cuts like chops, steaks, and kabobs. Broil on rack of broiler pan so surface of veal is about 4” from heat. Cook rib or loin chops (1 “ thick) for 14-17 minutes. Cook ground veal patties (1/2 “ thick) for 8-12 minutes.
No matter what method you are using to cook veal, the key is to not over cook it. For best flavor and tenderness cook most cuts of veal to medium (160 degrees). Medium veal will be light pink in the center.
For the next week or so, keep checking the blog daily for more information about veal. We will include facts, tips, recipes, and more. At Doris Italian Market & Bakery, we do more than sell food; we provide information to make your culinary experiences better. See you back here soon.....
Sunday, April 11, 2010
Saturday, April 10, 2010
Dark Chocolate & Mint Brownies (Gluten-Free)
Yield: 24 (2x3 inch) squares
Preparation Time: 15-20 minutes
Shelf-Life: at least 3-4 days when stored in air-tight containers
These dense minty chocolate brownies are great treats because they look so rich & decadent yet they are gluten-free. Dissolving cocoa in hot water before baking enhances the flavor.
- Butter to grease 2 (8 x 12 inch) pans
- 1.5 cups unsweetened cocoa powder
- 1.5 cups boiling water
- 6 cups (1.5 lbs) walnut pieces
- 2.25 cups firmly packed light brown sugar
- 9 large eggs
- 9oz. unsalted butter, melted
- 3 tablespoons peppermint extract
- 1.5 teaspoons salt
- 6 tablespoons confectioner's sugar for dusting
- Place rack in the middle of the oven. Preheat oven to 350 degrees F.
- Grease pans, line bottoms with wax paper or parchment paper, and then grease again; set aside.
- Dissolve cocoa in boiling water; set aside. Meanwhile, combine walnuts & brown sugar in a food processor and process into a very fine meal.
- Add eggs, butter, peppermint extract & salt and process 30-40 seconds. Scrape down sides of the bowl, add dissolved cocoa, and process another 30 seconds or until mixture is thoroughly blended. Scrape batter into the prepared pans.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Cool for 15 minutes on a wire rack, cut around edge with a sharp knife to loosen, then invert pans and discard the paper liner. Cut each batch into 12 squares about 2 x 3 inches. Dust with powdered sugar before serving.
Nutritional Data (per portion):
- Calories: 360
- Cholesterol: 100mg
- Sodium: 25mg
- Fat: 30g
- Dietary Fiber: 4g