The breading soaks up the milk
This is a very quick meal that pairs well with wilted greens and polenta.
Veal Scallops with Milk
- 1/2 lb veal cutlets pounded out to 1/8″ thick
- 1 cup semolina flour
- 1 egg mixed with 1/8 cup dry white wine
- 3 tbsp butter
- 2 1/4 cups milk
- 1 tbsp capers washed and roughly chopped
- 2 tbsp chopped sage
Mix sage in a dish with semolina flour, salt and pepper. Melt butter in a large saute pan. Lightly flour veal cutlets, then dredge in egg, then in semolina mixture. Saute in pan over medium heat until golden. Add milk and capers, bring to a low simmer and cover. Cook until liquid is mostly absorbed, about 15 minutes. Serve immediately.
The salty rim job is a little haphazard
Accept no substitutes.
- 3 oz reposado tequila
- 1 oz fresh lime juice
- 1 1/2 oz triple sec
Mix together and pour into a glass filled with ice. Salt on the rim is optional.
Just a light snack to wet the appetite
Above is the first course/munching tray Katherine made for my birthday while we grilled the steaks and deep fried the potatoes. It featured some homemade pickles, deli favorites like pimento cheese and excellent pates and cold cuts from a new butcher in town called Butcher and Public. I for one am very excited to see what they continue to offer in charcuterie.
Rocky and I approve this bottle
Speaking of relatively new businesses to open in Little Rock there are quite a few breweries offering up craft beer. Of the three new ones to open I like Blue Canoe’s range of offerings and quality of beers the best. Lost Forty and Stone’s Throw also offer strong options and all three have their storefronts open and taps flowing. With the new tap rooms open and about to open downtown and the classic breweries like Vino’s going strong, one could say the craft beer scene has exploded. Now if only we could get rid of the dry counties all over the state.
Life is like a tray of taters somehow
The oven-crisped potato wedges were a side to go with a simple meat stew. I like how red potatoes roast in the oven the best.
Below is an example of how even a simple dish can require a ton of cleanup.
Why is it that a simple stew always uses the most pans?
To get a peek inside other bloggers’ kitchens hop on over to Fig Jam and Lime Cordial for her monthly roundup.
We’ve been posting fewer new recipes in 2015, which gives us a long overdue chance to revisit some recipes we haven’t made in several years. On a recent Sunday, Greg cut up a whole hen to make coq au vin. While we stuck with brown rice and wilted kale that day, this lineup is even more worthy of a Sunday Supper.
Coq Au Vin
Tender and juicy
So rich and buttery
Green Beans with Toasted Almonds
There is no soup mix any where near this dish
Flourless Chocolate Cake
Chocolate cake for breakfast
Pasta or polenta would also work
Here is another great way to slow cook a whole venison shoulder.
Braised Venison with Tomatoes
- 1 6-8 lb venison shoulder cut in half at the joint silver skin removed
- 2 cups red wine
- 2 28 oz cans whole tomatoes
- 6 cloves garlic roughly chopped
- 2 carrots chopped fine
- 1 onion diced medium
- 2 tbsp tomato paste
- 4-6 leaves basil
Season venison with salt and pepper and place in a bowl. Cover with wine and marinade for 8-12 hours turning occasionally. In a large stock pot melt 1 tbsp butter with 2 tbsp olive oil over medium heat. Add venison and brown on all sides then remove to a plate. Turn heat to low and add onion and saute until golden. Add carrot and saute until soft then add garlic. Continue to fry until fragrant, then add tomato paste and stir it into the vegetables. Crush tomatoes by hand and add to vegetables. Bring heat to high and add wine from marinade. Bring sauce to a boil, add meat and then turn down to a simmer. Cover the pot and simmer for 15 minutes while the oven comes to a temperature of 320 degrees. Place pot into oven and braise covered for 1 1/2 hours. Uncover pot and continue to braise for 1 hour more. Remove meat from the pot and place sauce on the stove top. Using an immersion blender, or regular one, blend sauce until smooth. Place meat and any juices back in sauce and bring to a simmer. Cook until sauce is thickened and meat is done. Let meat rest for 10 minutes before slicing. Serve over rice, polenta or pasta with sauce covering everything.
That is a box of the vert
We still have some tasty, but potent candied ginger leftover from the holidays. It might not last much longer since it makes for such a tasty tea cocktail.
Green Tea with Gin and Ginger
- 1 green teabag
- 1 tbsp candied ginger
- 1 oz gin
- 1/2 oz Lillet
- 1/2 tsp honey
Set a kettle to boil. Put ginger in one mug and the liquor in another. Cover the ginger with boiling water and let steep for 5-10 minutes. Return the kettle to the stove. Put teabag in the mug with the liquor and fill with boiling water to the boiling mark. Stir in honey. Muddle the ginger in the other mug. Hold a small sieve over the steeping tea and use the muddler to strain the ginger liquid into the tea mug. Serve hot.
I see steak in the distance
Greg’s birthday always features two stars: steak and potatoes. After celebrating 16 of his birthdays — clearly we met in kindergarten — coming up with new ways to make steak and potato dishes can be a challenge. (Sometimes we visit a steakhouse, but this year he wanted to try out his new grill.) I’d never made him true fries so this year’s meal was more about the potatoes than the steak. I bought a New York Strip steak for him and a filet for me and picked up some goodies from a local butcher for a charcuterie plate. Our first course was hearts of Romain with blue cheese. For the steak, I used a slightly modified version of this marinade, but a nice peppercorn crust or balsamic reduction would work nicely too. Dessert? Who has room after a meal like this? We skipped it in favor of a digestif.
When making the fries be sure to keep the oil from getting too hot. You’ll be cooking them twice, first at a lower temperature then at higher heat. If you’re worried they’ll cook too fast test a few at a time.
- 2 pounds Russet potatoes
- about 4 cups vegetable oil
Pour enough oil into a deep fryer to reach at least halfway up the sides of a cast-iron frying pan or Dutch oven but not more than three-quarters of the way up. Heat the oil to 200 degrees Farenheit.
Cut the potatoes into sticks 1/4 inch wide and about three inches long. Soak in cold water for two hours. Dry all the pieces thoroughly in a clean dish towel.
Fry the potatoes at 200 degrees for about 6-8 minutes per batch. Don’t crowd the pan. They should be light but not browned. Remove the potatoes and let stand several hours at room temperature until you are almost ready to serve them.
Heat the oil to 325°F. Fry the potatoes in batches until they are nicely browned and crisp, one to two minutes. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with sea salt and serve. Don’t cover the potatoes or they will get mushy.