Tag Archives: Veal

Veal Stew with Spring Greens #SundaySupper

Veal Stew with Spring Greens

Welcome to another Sunday Supper! Our theme this week is Spring Fling because… it’s about time, isn’t it? Most of us, it seems, had another pretty rough winter and it’s high time the snow and freezing temperatures let us be.

Probably obvious, but of course we over at Sunday Supper are ushering in this most welcome new season with spring recipes. I chose to feature this stew, which uses veal – very reminiscent of spring – and then highlights many of the greens just now coming into season.

Veal Stew with Spring Greens

Like spinach, and watercress, and leeks, and yes – romaine. Yep, I’m going to go there and ask you to put romaine lettuce in your stew. It’s weird. And yet – it works. The romaine doesn’t wilt the way you fear it will, instead it leaves a lovely crunch, yet wilts just enough to blend in with the texture of the stew.

veal stew with spring greens

The veal becomes impossibly moist and tender, and as a bonus, it takes a much shorter time to cook than would beef. The flavors here are delicate but not precious. It’s light but still hearty.

Veal Stew with Spring Greens

So happy Spring to everyone! Summer is around the corner! Enjoy this one last stew of the colder months. And be sure you check out my Sunday Supper gang, they’ve brought some beautiful recipes for Spring!

Veal Stew with Spring Greens

{Two Years Ago: Tomato Cornbread}

Source: slightly adapted from Food & Wine Magazine, April 2010

3 tbs unsalted butter, divided
1 tbs olive oil, divided
3 lbs. veal stew meat, trimmed if necessary, and blotted dry with paper towels
Kosher salt and black pepper
1 cup dry white wine
1 large bunch of adult spinach leaves, chopped
1 large bunch of sorrel leaves, chopped
1 head of romaine, chopped
1 bunch of watercress, chopped
1 leek, white part only, sliced in half lengthwise and cut into half moons
¼ cup finely chopped fresh flat-leaf parsley
¼ cup finely chopped fresh tarragon
¼ cup finely chopped fresh chives
1 cup crème fraiche
Hunks of baguette, for serving

Preheat your oven to 325 F. Set a large Dutch oven over medium-high to high heat. Melt a pat or two of the butter, plus a drizzle of olive oil, in the hot pot. Add the veal and cook until browned, turning once. Do not crowd the pan. You will probably need to do this in batches, so use a little of the butter and oil for each batch. When the last batch has been browned, add all the browned veal, plus any accumulated juices back into the pot. Add the wine, then remove from the heat. Cover the Dutch oven with a piece of parchment paper, then cover with the pot’s lid. Transfer to the oven for 1 hour.
Now add the spinach, sorrel, romaine, watercress, leek, parsley, tarragon, chives and crème fraiche to the pot. Stir well, then season to taste with salt and pepper. Cover again with the parchment and the lid and return to the oven for 30 minutes longer, until the greens are wilted and the veal is tender.
Ladle the stew into bowls and serve with the bread alongside for mopping.
Note: if the greens are initially overwhelming your Dutch oven and threatening to spill over, then add about half of them without the crème fraiche, re-cover the pot with the parchment and lid and cook about 15 minutes, then add the remaining greens plus crème fraiche, stir, and cook another 15 minutes.






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Veal Oscar

Veal Oscar

Happy Friday! I’m wrapping up ASPARAGUS WEEK with a doozy of a good one, y’all. This dish is elegant, beautiful and delicious. A perfect option to have in your arsenal of tricks for when your boss is coming for dinner (does that still happen, ever?), or to make something special for your significant other, or to impress a hot date. Because this one is very impressive, y’all.

Veal Oscar

veal oscar

One recipe note: this does call for making béarnaise sauce. And béarnaise sauce can be tricky to make. I scrambled the egg yolks on the first go and had to start over. The other tricky part is that once you’ve made the sauce, you have to let it sit while you make the rest of the dish, and keeping béarnaise sauce at the perfect temperature so it doesn’t break on you can be a tightrope walk. So, if your sauce isn’t cooperating 100%, I say it’s perfectly fine to use a dollop of mayonnaise or a few drops of heavy cream to help it out. I mean, come on, you’re making this meal to impress your boss or to get laid, not to take a final exam at the French Culinary Institute. In this instance, a little cheating is perfectly okay and you should not feel bad at all.

Veal oscar

Okay, now for our recap of ASPARAGUS WEEK!

First up, I began the week with an insanely delicious Shaved Asparagus Pizza. There are no words…

Shaved Asparagus Pizza






Then, I took a little detour from Asparagus Week by participating in the fantastic Secret Recipe Club and showed y’all a Homemade Pizza Sauce, which will forever replace the canned stuff for me.

Homemade Pizza Sauce






Wednesday we got back to asparagus with a Grilled Asparagus Panzanella, which I shared over at my friend Tara’s blog, Noshing with the Nolands. It was awesome, and a perfect way to usher in some warmer weather.

Grilled Asparagus Panzanella






And yesterday, I became a member of the Department of Redundancy Department by sharing Shaved Asparagus and Spinach Salad, which was beyond amazing so I stand by it.

Shaved asparagus and spinach salad






And here’s an asparagus recipe round-up from the blogosphere! Enjoy!

Asparagus and Cheese Tart from What Megan’s Making
Asparagus, Artichoke and Shiitake Risotto from Smitten Kitchen
Baked Parmesan Asparagus “Fries” with Lemon Garlic Aioli from Simply Scratch
Caramelized Leek and Asparagus Salad from Cupcakes and Kale Chips
Egg, Country Ham, Asparagus and Leek Pizza from Farm Fresh Feasts
Pesto Tortellini Salad with Asparagus from The Kitchen is my Playground
Prosciutto Wrapped Asparagus from Cooking on the Front Burner
Roasted Asparagus with Bacon Vinaigrette from The Texan New Yorker

Veal Oscar

{One year ago: Slow Cooker Refried Beans}

Source: adapted from Tyler Florence Family Meal by Tyler Florence

¼ cup chopped fresh tarragon leaves
1 large shallot, minced
¼ cup champagne vinegar
¼ cup dry white wine
3 large egg yolks
½ cup (1 stick) unsalted butter, melted
Kosher salt and black pepper

8 very thick asparagus spears, bottom 2 inches removed
4 veal cutlets, about 3 oz. each
About 1 ½ cups all-purpose flour
Kosher salt and black pepper
2 tbs unsalted butter
1 shallot, peeled and sliced into thin rings
Canola oil
Fresh tarragon leaves, for garnish

First, make the BEARNAISE SAUCE. In a small saucepan, combine the tarragon, shallot, vinegar, and wine. Bring to a simmer over medium heat and cook until reduced by half, 5 to 10 minutes. Remove from the heat and set aside.
Fill a medium saucepan with water and set it over medium to medium-low heat. Bring to a simmer.
Place the egg yolks into a stainless steel mixing bowl and whisk vigorously for a few seconds, until pale yellow and fluffy. Place the bowl over the pot of simmering water, making sure the water is not touching the bottom of the bowl. While whisking continually, SLOWLY pour the melted butter into the egg yolks. Continue whisking vigorously until the sauce is smooth and emulsified, about 10 minutes. Turn the heat down on the water if necessary. Stir in the shallot mixture and season to taste with salt and pepper. Keep warm (turn the heat on the saucepan to low) until ready to serve. While you’re working on the veal, stir the sauce occasionally to see how it’s doing. If it’s too thick, use a little heavy cream; if it’s breaking on you, use a dollop of mayonnaise.
Now make the veal. Fill a high-sided large skillet with a few inches of water. Set over high heat and bring to a boil. Drop the asparagus into the boiling water and cook for 2 minutes. Drain the asparagus and either plunge them into a bowl of ice water, then remove once they’ve cooled, or drain them into a colander and run them under very cold water until they have cooled. Set aside.
Place each veal cutlet between 2 sheets of parchment paper (or 1 large sheet folded in half). Using the smooth side of a meat mallet to pound each cutlet to an even ¼-inch thickness. Cut each in half cross wise. Place 1 asparagus spear on each cutlet half and roll into a cigar.
Place about 1 cup flour in a shallow dish or plate and season with salt and pepper. Dredge the veal rolls in the flour by rolling them across the plate. Tap off the excess. Repeat with each asparagus spear and set them all on a plate.
Place the remaining flour in a small bowl and season with salt and pepper. Separate the shallot slices into rings, discarding the smallest ones. Add to the bowl of flour and toss until coated. Set aside.
Wipe out the skillet you used to blanch the asparagus, and melt the butter in it over medium-high heat. Add the veal rolls, making sure not to crowd them, and cook, turning at least once, for about 8 minutes total. Remove to a plate and set aside.
To the drippings in the skillet, add enough canola oil to make a nice film across the entire bottom of the skillet. Add the shallot rings and fry for just a couple of minutes, tossing a few times, until browned and crisp. Remove with a spider or slotted spoon to a paper towel lined plate.
Now you are ready to assemble this bad boy. Line up the veal rolls on a platter and generously spoon béarnaise sauce over them. Sprinkle some crispy shallots on top, then garnish with some torn tarragon leaves. Serve immediately, two veal rolls per person.

Dilled Veal Meat Loaf

Dilled Veal Meat Loaf

Aahhh, meat loaf. It’s the ultimate comfort food, isn’t it? I’ve always associated meat loaf as a colder weather dish, definitely not spring fare. But when I saw a recipe for meat loaf that used veal, not beef or pork, and included lots of dill, an herb that undeniably shouts SPRING! well, I knew that May was the perfect month for making such a dish.

unbaked veal meat loaf

My hunch was correct. This meat loaf was incredibly light and moist. The flavors were spectacular, with the dill being very present but not at all overwhelming (as dill can sometimes be). It was such a cheerful and happy spring meat loaf! I would gladly make it again.

sour cream mustard dill sauce

Some recipe notes: I found this in a Steven Raichlen book, which of course called for grilling it, but which I didn’t feel like doing at that moment, so I adapted it for the oven. Also, the recipe as written had no topping or glaze or anything. And while I’m all too aware that the old school tomato sauce topping can be a little icky and flavorless, I thought nothing at all was a bit odd. So I came up with a mustard dill sauce for serving alongside. It married with the meat loaf quite nicely and really rounded everything out.

Dilled Veal Meat Loaf

Another note/pet peeve: never cook meat loaf in a loaf baking pan. Always shape the loaf on a greased baking sheet. This way, the top will brown and caramelize, and it won’t be swimming in the excess water and fat. If you cook it in a loaf pan, it basically just steams, whereas on the baking sheet, it can properly roast.

veal meat loaf

Source: adapted from BBQ USA by Steven Raichlen

Olive oil
1 small to medium onion, chopped
3 garlic cloves, minced
1 ½ lbs. ground veal, preferably humanely raised
3/4 cup fresh bread crumbs
1 large egg
1 large egg white
3 tbs finely chopped fresh flat-leaf parsley
3 tbs finely chopped fresh dill
1/3 cup fizzy club soda
1 tsp kosher salt
½ tsp ground black pepper
½ cup sour cream
2 generous tsp Dijon mustard
1 tbs finely chopped fresh dill

Preheat the oven to 375 F. Grease a baking sheet with cooking spray.
Place a medium skillet over medium-high heat. Drizzle with olive oil, then add the onion and sauté until softened, about 5 to 7 minutes. Add the garlic and cook 1 minute longer. Remove from the heat and let cool a little bit.
In a large bowl, add the veal, bread crumbs, egg, egg white, parsley, 3 tbs dill, club soda, salt and pepper. Add the sautéed onions and garlic. Using a large spoon or clean hands, mix everything together until just combined. Do not overmix.
Dump the meat mixture onto the prepared baking sheet and shape into a loaf. Insert a meat thermometer into the center. Bake until the thermometer reads 170 F, about 1 hour.
Meanwhile, make the sour cream sauce. In a small bowl, whisk together the sour cream, mustard and 1 tbs fresh dill. Refrigerate until needed.
Remove the meat loaf from the oven when done and let rest for about 10 minutes. Then slice and serve with the sour cream sauce.

Veal Ricotta Meatballs

I found out that I passed the New York Bar Exam on a Monday.  (Yes, I’m a lawyer, please don’t hold it against me.) It was a cold, rainy November day.  That email was a rather climactic culmination of many, many months of anxiety and stress.  First the stress of studying the copious amount of material being tested, then the pressure of actually sitting through the exam, which was frankly made even more traumatic for me because I had to sit next to a guy who insisted on banally talking the entire time we weren’t actually writing the exam.  Then the exam is over but there’s the dreaded waiting on your score, which takes several months, by the way.

So there I was on that cold, rainy, November day, and I was sick as a dog to top it all off.  I felt so elated, yet I really couldn’t even express anything due to fever, my nose running like a faucet, splitting headache, body aches, and a hacking cough that wouldn’t let me finish a sentence without interruption.  I called all my family members to relay the good news, but what should have been, “MOM, I PASSED THE BAR!!!! AAAHHH!” was more like “Mob, (sniff) I passed the (hack, cough, cough, hack) hang od Mob, (cough, cough, sneeze) I passed (sniff, blow nose), MobIpassedthebar (cough, hack, cough).”

Fortunately, the bad cold had cleared itself up by the following Saturday evening, so Matt and I went out to celebrate.  I chose to eat at CraftBar, one of Chef Tom Colicchio’s wonderful eateries.  I had heard that Colicchio is famous for his veal ricotta meatballs, so I knew that’s what I would order.

They definitely lived up to their reputation.  First of all, they were not tiny little meatballs.  We’re not talking bite-size here.  You need a fork to eat them.  Speaking of which, the fork cuts through the meatball like it’s softened butter.  They are so moist.  You taste the mild veal flavor and the slight tang of the ricotta.  The ricotta mostly added texture, though, and no doubt contributed to the end result being so incredibly tender and pleasing.

This is really when I learned that veal makes for amazing meatballs.  And I loved the addition of the ricotta, so I knew that I would eventually make a rendition of these in my own kitchen.  Almost five years later might stretch the concept of eventually, but I say better late than never.  I made my meatballs much smaller, but the same deliciousness applied.  They were just as moist and unmistakably veal. We ate these as is because I didn’t want any of their flavor being drowned out by a tomato sauce; but you could certainly toss them in marinara and pasta if you like.

Source: adapted from, Wine Bites, by Barbara Scott-Goodman

2 slices good quality white bread, crusts removed, torn into pieces
1 1/2 pounds ground veal
3/4 cup whole-milk ricotta cheese
1/4 cup grated Parmesan cheese
1 large egg, lightly beaten
1 tsp herbes de Provence
Pinch of freshly grated nutmeg
Kosher salt and black pepper
Olive oil, for frying

Put the bread pieces in a mini food processor and pulse to make fine bread crumbs. Transfer to a large mixing bowl. Add the veal and lightly mix together with your hands.
In a smaller bowl, mix together the cheeses, egg, herbs, nutmeg, salt and pepper. Add this mixture to the veal and work the mix with your hands until it’s just incorporated. Be careful not to overmix as this will produce tough meatballs.
Roll the mixture into balls that are about 1 inch in diameter. Put them on a parchment-lined baking sheet or on a plate.
Preheat a large saute pan over medium heat. Drizzle in some oil, enough to coat the bottom of the pan. Once it’s hot, add the meatballs, in batches if necessary, and cook until brown on one side before turning. Cook the meatballs, turning occasionally, until they are evenly cooked through, about 12 to 15 minutes. Drain on paper towels and serve immediately.