Ossobucco – slowly cooked veal shank

Ossobucco, bone with a hole, is one of the many classic Italian recipes that take more patience than skill. The Milanese version has you coating the meat with flour and adding gremolata, a mixture of parsley and grated lemon rind. Last week I went to the butcher’s in Mirepoix for some slices of cooked ham.Read More

A simple veal cutlet

I am spending more and more time at my new house in the Ariège region. The kitchen is not ready yet so I keep things rather simple. In this rural region, there are many producers that bring their ware directly to the market and raise their livestock with care. There is a lady with aRead More

Veal kidneys with pasta and cauliflower

I must confess that this dish came together because what I had left in the refrigerator when we wanted to have veal kidney. There was still half a cooked cauliflower waiting for use. The rognons are popular in France. In the Netherlands, most people would not think about eating it. In England, the kidneys ofRead More

Milan-style Ossobuco and ceps risotto

The other day I made a grilled chicken with lemon and did not feel like throwing the remains away so I turned it into a chicken stock. Then my wife suggested I made risotto and then I saw nice veal shank at the butcher’s. The ossobuco, “bone with a hole” can be made in advanceRead More

A roast of veal, turnips, potatoes, tomatoes and mushroom

Veal is a tasty and lean cut of meat. As I wrote before, the problem is to find a good supplier of meat from an animal that has not been mistreated. Once that step is taken, and in France the meat is generally of good origin, you have a fine ingredient. You can eat itRead More

Veal stew Marengo

French cuisine is full of myths, mystifications and fables. Classic recipes sometimes have disputed origins. So it is with dishes named ‘Marengo’, after the June 14, 1800, battle in northern Italy by Napoleon against the Austrians. One of the stories is that Napoleon’s cook, a Swiss chef named Dunand, the son of a chef forRead More