Alternative Cooking Method To Traditional Veal Saltimbocca Veal saltimbocca, which probably originated in Brescia, (a region of Lombardy in northern Italy), is a specialty in Roman cuisine. Quite simply, it is veal sautéed with prosciutto and sage in a butter/wine sauce. In the traditional fabrication method two sage leaves are placed on a veal cutlet […]
Braising Can Take the Chill Out of Winter By: Mark R. Vogel I am not a winter person. But I must admit, there’s nothing like a hearty winter meal followed by a good brandy or a hot cup of tea in front of the fireplace. Historically man consumed rich and robust fare in winter to […]
The Wine of Victory Admiral Horatio Nelson, (1758-1805) was one of Great Britain’s most venerable sea commanders, having distinguished himself in countless naval engagements. In 1800 he commissioned 500 barrels of Marsala wine to be delivered to England’s Mediterranean fleet on an annual basis. In 1805, after resoundingly defeating the combined French and Spanish armada […]
Pan Roasting – A Cooking Technique Used By the Pros I recently read an article about Pan Roasting and how professional cooks use this technique all the time in restaurants. Just a handful of years ago, I couldn’t find any reference to pan roasting in any of my cook books, but these days it is […]
Easy preparation Preparing this Osso Buco recipe is easy with a few tips and suggestions. In fact, the night before we brought our youngest daughter home from the NBICU, some friends invited my wife and I over for a “last night out for a while” dinner and served one of my favorite meals, Osso buco, Ossobuco […]
Veal Scallopine with Artichokes, Button Mushrooms and Aged Balsamic Vinegar These recipes come from my friends at ChefsLine.com (no longer in existence) and specifically Chef Cary Wolfson, ChefsLine’s culinary content director and executive chef at a large university. As you can see, there are not a lot of ingredients for either of these recipes and […]
Classic Veal Marsala Dinner After purchasing some nice looking veal cutlets at the market, I thought about making classic Veal Marsala for dinner. With the right ingredients, this is one very quick and easy meal to prepare that’s usually a big success in our house even with the kids. Problem was I didn’t have one […]
Veal Scallopini with Artichokes and Balsamic Vinegar This is great recipe for a romantic Valentine’s dinner tonight. Easy to prepare, lots of texture, flavor and great ingredients. If you are not a veal eater, you can substitute boneless chicken breasts but be sure to get them thin enough. I saw a version of this recipe […]
Veal Stew Sunday was a rainy dreary day, perfect for cooking and watching football. It was one of those days I didn’t mind chopping, mincing and dicing while watching the Eagles beat up on the Washington Redskins. When I asked my wife what kind of stew she’d like me to make, she immediately responded, “Veal!” So […]
What to Do With Leftover Osso Buco If you tried my beef shank osso buco recipe from the other night and had any leftovers, you may be interested in knowing what I did with mine. Osso buco is one of those great meals that not only is fantastic the night you make it, but may […]
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More
What is Demi Glace? I am a huge fan of demi-glace for preparing classic sauces like mushroom or peppercorn sauce but I have to warn you, it is a huge process to make classic demi glace at home. It is not for the faint of heart but well worth the effort – at least once. […]
Penne Pasta with Roasted Tomatoes and Fresh Mozzarella
How to Make a Delicious Pasta Meal with Roasted Tomatoes & Fresh Mozzarella In our house we typically have a weekly “What’s On Hand” meal where my wife and I find ingredients in the refrigerator and pantry that need to be used sooner than later and prepare a pasta dish, stir-fry or Mexican fajita. This […]
Pan Roasting—the Chef’s Secret Cooking Technique One of my favorite cooking techniques not talked about in most cookbooks If I could teach you just one chef’s technique that will help you save time in the kitchen and deliver a thick cut of meat to the table with a perfect sear and juicy medium-rare throughout, it […]
