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Entries tagged with 'veal'

Dinner for Two: Veal Milanese in a Flash with Arugula Salad

Dinner for Two Kerry Saretsky 3 comments

The summer is tricky. You're for something substantial, but you want it to feel light. Veal Milanese is the perfect dinner. It's fast, hearty, and light. And it strikes the perfect balance between indulgent and virtuous. Fried meat topped with a salad? Something for everyone. More

Veal Milanese with Arugula Salad

Serious Eats Kerry Saretsky 3 comments

The perfect summer dinner for two: crispy veal topped with a light, spicy summer salad and tons of lemon. More

Very Crispy Tongue with Chili Bean Paste and Sichuan Peppercorns

Serious Eats Chichi Wang 3 comments

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!... More

Individual Meatloaves

Serious Eats Carrie Vasios Mullins Post a comment

Meatloaf is a classic comfort food, but serving it in individual portions makes it just right for a party. More

Kosher Revolution's Stuffed Veal Breast with Chicken Livers and Prunes

Serious Eats Caroline Russock 2 comments

Brisket is an old standby when it comes to Jewish holiday celebrations but after testing out this Stuffed Veal Breast with Chicken Livers and Prunes from Kosher Revolution we'd seriously consider retiring it. There's something about a big, bone-in roast stuffed with a rich filling of livers and prunes that just feels like a special occasion. It's big, regal in presentation, and tastes like the holidays. More

Cook the Book: Farfalle Abruzzese with Veal, Porcini, and Spinach

Serious Eats Caroline Russock 6 comments

This Farfalle Abruzzese with Veal, Porcini, and Spinach from Mario Batali's latest, Molto Batali is genius in that it gives you a deeply concentrated meaty ragu in barely any time at all. The secret here is the umami factor in the dried porcinis, chopped up fine and added with their liquid to a ground veal, rust-colored tomato paste and tomato sauce. The mushrooms add a depth that make it seem as though this sauce has been lazily bubbling away on the stove for hours instead of minutes. More

Ragù alla Bolognese

Serious Eats Caroline Russock Post a comment

Domenica Marchetti's Bolognese from The Glorious Pasta of Italy has its own curious ingredient, mortadella, which makes perfect sense since mortadella comes from Bologna. Marchetti's ragù is pretty genius, rich and meaty with melting diced carrots, onions, and celery and surprisingly little tomato paste. It makes for the perfect sauce for a Lasagna Bolognese, layered with bechamel, or atop a mound of fresh tagliatelle. More

Liver Parfait

Serious Eats Chichi Wang Post a comment

Adapted from Pork and Sons by Stéphane Reynaud... More

Pork and Liver Pâté

Serious Eats Caroline Russock 2 comments

Making this pâté at home, it was a struggle to wait until it had cooled with all those heady, meaty aromas and the lovely layer of bacon on top. Slicing into it, the texture was rustically grainy with an over-the-top porky flavor. It's fatty enough to easily spread on toast. Juniper and brandy come through in a big herbal way. Sliced thin and served alongside crusty bread with a bit of mustard and cornichons (and of course, a glass of wine) this pâté is probably the most authentically French dish to come out of my kitchen. More

Sous-Vide 101: Tacos de Lengua

Serious Eats J. Kenji López-Alt 23 comments

Not only does cooking a tongue sous-vide make for complete set-it-and-forget-it ease (as it does with any braised or confit dish), it also creates a more flavorful finished product as the tongue slowly stews in its own juices. More

Cook the Book: Bobby Flay's Spaghetti and Meatballs

Serious Eats Caroline Russock 5 comments

So far this week we've been featuring the winning recipes from Bobby Flay's Throwdown!, but judging by the caliber of Bobby Flay and his formidable competitors I had a feeling that the losing recipes were worth a try as well. To test my theory I opted to try Bobby Flay's version of Spaghetti and Meatballs, a lighter take on this Italian-American staple that ended up losing out to Mike Maroni's grandma's meatballs. More

French in a Flash: Veal Stew Forestière

Serious Eats Kerry Saretsky 3 comments

A stew may seem heavy and wintry for the budding springtime, but this stew is lighter, fresher, and full of tender veal, earthy mushrooms, fresh lemony thyme, and shards of salty, crisp Jambon de Bayonne. With a dash of luscious cream, it's a breath of fresh, springtime air in the stuffy world of stews. More

How to Prepare Breaded Cutlets

How To Kumiko Mitarai 35 comments

"Standard Breading Procedure," perhaps the dullest-sounding term in cooking, turns out crispy, evenly browned crust that stays on your food rather than falling off into the pan. And the meat that is insulated within is moist and tender. More

Cook the Book: Veal and Peppers

Serious Eats Caroline Russock 5 comments

[Photograph: Caroline Russock] When it's cold outside I rely on my oven more than our old temperamental radiators—a slow braise warms the kitchen like nothing else. Since the Braised Duck with Niçoise Olives and Rosemary I made earlier this week... More

The Nasty Bits: The Tale of Veal

Serious Eats Chichi Wang 13 comments

[Photographs: Chichi Wang] To make a stew, there must be gelatin and bone. To find the highest concentration of the two, look no further than tail. I've written before on the perfection of pigs' tails, but bovine tails make for... More

Blogwatch: Osso Buco

Grace Kang 1 comment

Photograph courtesy of Chefs Gone Wild A braised meat is actually a tough recipe choice for me when it's bitterly cold outside. For one thing, it warms up my kitchen; this is not a good thing when your kitchen is literally one side of a hallway and there's nowhere for the heat to go. I guess that's what friends with real kitchens are for! One look at the osso buco from Stephane of Chefs Gone Wild and you can see how hard it is to resist a hunk of meat surrounded by a moat of tasty meat juices. I wish I had a meat juice moat. Related: Lamb Osso Bucco with Orange, Lemon, and Capers... More

Cook the Book: Sautéed Veal Chop with Arugula Salad

Serious Eats Lucy Baker 1 comment

Today, nearly every American supermarket has a butcher department. But beware—chances are there is no actual butcher on premises. Whoever takes your order likely does not know how to bone a chicken or butterfly a leg or lamb. Not so... More

Dinner Tonight: Saltimbocca alla Romana

Serious Eats Blake Royer 2 comments

I hardly ever eat veal, much less cook with it, but something about the recipe in this month's Saveur had me rushing to the butcher. The simplicity and richness of the dish was immensely appealing. Saltimbocca alla Romana is, as... More

Cook the Book: Creole Gumbo

Serious Eats Lucy Baker Post a comment

Today's cook the book recipe, excerpted from The Oprah Magazine Cookbook, is for a sensational Creole Gumbo straight from the Big Easy. Chef Leah Chase, owner of the restaurant Dooky Chase and arguably the Queen of Creole Cuisine, pulls out... More

Veal: Gateway Meat for Omnivores

Jamie Forrest 5 comments

If bacon is the gateway meat for vegetarians, then veal is certainly the same for omnivores. For despite its incredible taste and unique texture, it can't be denied that the most veal is raised in a way that is inhumane. However, the American veal industry has also made many positive strides in recent years, and these days it is even possible to find humanely raised veal that has had some access to pasture. More

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