310925 double veal chops aromatic Recipes

cream sherry, low-salt chicken broth, sherry wine vinegar, dark brown sugar, thick veal rib chops coarse kosher salt, ground allspice, chopped fresh thyme, all purpose flour, chicken fat or olive oil, divided, low-salt chicken broth, cornstarch

veal schnitzels, olive oil, butter, garlic cloves (minced ), button mushrooms (sliced ), white wine (125ml), beef stock (or veal glaze), thickened cream (125ml double cream), dijon mustard, salt and white pepper (to taste)

veal , for braising, ground veal (purchase from butcher or mince some of the veal purchased for braising & make into little meatballs), water, salt, onion, carrot, fresh parsley, thyme (preferably fresh branch or two), bay leaf, mace, peppercorns, broth , from braising the veal, butter, flour, lemon juice, cream

veal cutlets (about 3 oz each), salt and freshly ground black pepper, unsalted butter, divided, olive oil , divided, shallot, chopped, chopped garlic, assorted mushrooms, sliced (recommended : cremini and button), marsala, veal stock, chopped parsley leaves

four 12-oz veal rib chops on the bone, salt and freshly ground pepper, unsalted butter, olive oil, green peppercorns in brine, drained, calvados, chicken stock or canned low-sodium broth, heavy cream

thick) veal loin chops, butter or margarine, all-purpose flour, whole mushrooms, undrained, beef broth, salt, pepper, fresh parsley sprigs

all-purpose flour, salt, pepper, paprika, thick) veal loin chops, bacon drippings, butter or margarine, all-purpose flour, beef broth, catsup, worcestershire sauce, minced pimiento-stuffed olives, garlic, minced

vegetable cooking spray, lean veal loin chops (3/4 inch thick ), fresh shiitake mushrooms, thinly sliced, fresh oyster mushrooms, thinly sliced, canned no-salt-added chicken broth, evaporated skimmed milk, shredded reduced-fat swiss cheese, minced fresh thyme

onion, minced, olive oil, minced shallot, garlic cloves, minced, yellow bell pepper , cut into 1/4-inch pieces (about 1/2 cup), eggplant, peeled and cut into 1/4-inch pieces (about 1 cup), plum tomato,seeded and chopped fine, herbs de provence (available at specialty food shops) or equal parts crumbled dried thyme, rosemary, and savory, dried sage, crumbled, dried basil, crumbled, chopped fresh parsley leaves, salt, two 1-inch-thick rib veal chops, trimmed and the bones frenched (about 3/4 lb), vegetable oil, fresh parsley leaves for garnish, red bell pepper , roasted (procedure follows) and chopped, extra-virgin olive oil, fresh lemon juice , or to taste, balsamic vinegar , or to taste, cayenne to taste

saga blue or other blue cheese (1 oz), unsalted butter, softened, fresh lemon juice, chopped fresh parsley leaves, olive oil, two 1-inch-thick rib veal chops (about 1/2 lb each), frenched if desired

crusty day-old baguette, cut into 1/2-inch cubes (about 2 cups), chopped fresh mint, minced peeled fresh ginger, salt, butter, cut into small pieces, room temperature, double loin lamb chops (each about 1 3/4 inches thick )

boneless veal shoulder, cut into 3/4-inch cubes, butter, fennel bulb, thinly sliced ; 2 tbsp chopped fronds reserved, baby carrots, onion , halved lengthwise, thinly sliced, italian-style seasoned canned chicken broth, cornstarch, fresh lemon juice, grated lemon peel

veal shoulder or boned shank meat, cut into bite-size cubes, or 2 1/2 lb lamb shoulder or boned leg meat, cut into bite-size cubes, salt and freshly ground pepper, all-purpose flour , for dredging, evoo, for drizzling, butter , cut into pieces, onions, chopped, good-quality sweet paprika, ground cumin, garlic, crushed, fresh bay leaves, green bell pepper, seeded and coarsely chopped, red bell pepper, seeded and coarsely chopped, heirloom or organic tomato, chopped, chicken stock (if using veal) or beef stock (if using lamb), dry white wine (if using veal) or dry red wine (if using lamb), creme fraiche , plus a few dollops for garnish, drained caperberries, for garnish , optional

chopped onion, ketchup, divided, dijon mustard, divided, shredded part-skim mozzarella cheese, italian-seasoned breadcrumbs, chopped fresh parsley, grated parmesan cheese, dried oregano, black pepper, egg, lightly beaten, lean ground beef, lean ground pork, lean ground veal

veal shanks , center cut, 2 inches thick, carrot, chopped, onion, chopped, celery ribs, chopped, garlic cloves, chopped, bay leaves, thyme, sage leaves, white wine, plum tomato (canned ), veal stock, flour, salt & pepper, saffron , soaked in 1 oz. of cold water for 10 minutes, arborio rice, onion, finely chopped, bay leaf, white wine, veal stock, parmigiano, extra virgin olive oil, salt & pepper

breasts of veal , boned and pounded flat, salt, fresh ground black pepper, pork sausage, ground veal, chopped onion, fresh breadcrumb, chopped onion, sage, butter (to fry breast of veal), onions, sliced, carrots, sliced, turnip, sliced, stalk celery, sliced, bay leaves, finely crushed, minced parsley, thyme, peppercorns, water

veal stew meat, diced into 1-inch cubes, salt, freshly ground black pepper, chopped onions, chopped carrots, chopped celery, crushed garlic cloves, chopped tomatoes, green peppercorns, veal stock, olive oil, chopped onions, chopped celery, chopped carrots, salt, crushed red pepper, chopped garlic, peeled, seeded and chopped tomatoes, dried oregano leaves, bay leaf, tomato paste, water

veal scallops or 1 1/2 lbs veal cutlets, sliced 1/4 inch thick and pounded thin, salt, white pepper, flour, butter, olive oil, chopped scallions, dry white wine, heavy cream, mushroom , wiped,trimmed and sliced, lemon juice, chopped parsley, shrimp, peeled,deveined,and steamed, crabmeat , picked over well