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Posts tagged ‘veal recipes’

7 Favorite Veal Recipes

The real deal on veal? Our veal is raised humanely in New York State by a network of small farms. The calves live in groups, in open barns, with sunlight and access to the outdoors; they are never caged or penned. They eat a special milk formula that is scientifically dispensed to add weight and nourish the young animals. This system of veal farming has been lauded by Dr. Temple Grandin, an expert in the humane livestock handling and husbandry.

Have you been missing out? Veal is a delicious alternative to beef, with a lighter taste and tender texture. It’s quite lean, so many recipes add fat to keep it moist. Try one – ore more – of our favorite veal recipes below and let us know how you like it.

Veal Chops Saltimbocca with Tomato Cream

In Italian, saltimbocca means “jump into the mouth,” and if you try this easy recipe for saltimbocca-style veal chops, you’ll understand why it’s top of the favorite list. We wrap Veal Milanese Chops with fresh sage leaves and our Jambon de Bayonne to impart flavor and maintain moisture, and then pan roast in a hot oven. This recipe can be on a plate in under 20 minutes, so it makes an easy weeknight dinner. A light, creamy tomato sauce finishes this delicious dish.

easy-baked-veal-chop-saltimbocca-recipe

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Watch, Learn, Cook! A New Video!

The latest video in our “Back of the House with Ariane” series takes on the subject of veal. The great Barbara Lynch, a chef and restaurateur based in Boston, makes a traditional Italian dish of osso buco and Ariane takes the French path with paupiettes de veau.

Link over to the recipes for Barbara Lynch’s Spicy Veal Osso Buco with Cumin Strozzapreti and Ariane’s Paupiettes de Veau on our website.

Incidentally, you can purchase veal there as well. And if you are squeamish about eating veal, there’s no need to be. Learn more about how our farmers raise veal here.

All About Sweetbreads

According to the Larousse Gastronomique, sweetbread is “the culinary term for the thymus gland (in the throat) and the pancreas (near the stomach) in calves, lambs and pigs.” Larousse further states that thymus sweetbreads are “elongated and irregular in shape” while pancreas sweetbreads are “larger and rounded.”

But sweetbreads are neither sweet, nor are they bread. The word “sweetbread” was first used in the 16th century, but the reason behind the name is unknown. Sweet is perhaps used since the thymus is sweeter and richer tasting than muscle flesh. Bread may come from brede “roasted meat,” or is used because bread was another name for morsel.

Southern Fried Sweetbreads Recipe from Gourmet Magazine

Sweetbreads fit into the category of offal, along with other organs, meaning “off-fall” or off-cuts from the carcass of an animal. Sometimes known as variety meats, the heads, tails, and organs of animals have long held a place in European kitchens. In the days before the supermarket (admittedly most of human history) when people butchered their own animals, nothing was wasted from the carcass. Thus many recipes for the nasty bits were created to make the most of these odd, often highly nutritional and tasty cuts. Sweetbreads, aka thymus glands, help young animals fend off disease, and after about six months, they are no longer needed and disappear. So sweetbreads are only found in calves, lambs and kids, with the sweetbreads from milk-fed veal calves being most commonly eaten.

Sweetbreads from New York’s legendary La Grenouille

Offal has always had a cult following in professional kitchens, though less so with home cooks until recent years. Sweetbreads are highly prized by chefs for their mild flavor and tender, creamy texture. They are quite versatile and can be prepared many ways: sautéed, poached, grilled, fried, roasted or braised. Sweetbreads are often supporting stars in pâtés, terrines, sausages, cold appetizers, stews and salads.

Sweetbreads au Monarch by Deana Sidney of the wonderful blog, lostpastremembered

Cooking
However they are cooked, sweetbreads must be soaked in cold water for a minimum of three hours, or even up to 24 hours, to remove any blood. Change the water a few times during the soak. Then blanch the sweetbreads—this makes their texture firmer–bring them to a boil in a pot of water and simmer gently for 5 minutes. Place in ice water to cool quickly and then drain. When they are cool enough to handle, take each sweetbread and pick it over, taking off the fatty, gristly, sinewy bits and veins. The trick is to do this without cutting or removing the membrane, though the membrane is removed in some recipes, so the sweetbreads can still be used if the membrane is accidentally broken.

Traditionally, French and Italian chefs serve sweetbreads in rich, creamy sauces, such as veloute sauce or brown sauce, like Madiera, or truffle sauce. Sweetbreads can be served breaded and fried, or grilled after a night-long soak in buttermilk, sautéed, poached or broiled. In the modern renaissance of offal sweetbreads are increasingly being seen on the menus of the nose-to-tail set.