[TheForge] It's too cold and snowy out to smith... (OT)

[Saint Phlip]

..and you guys have been unusually quiet today, so I figured I'd
entertain myself cooking supper. Fire and sharp steel? It works as a
substitute ;-)

Yesterday, my roommate stopped at the grocery for other stuff, and
spotted a couple pieces of veal breast on sale for $1.29/lb. We figure
it had to be a mistake, because right next to it was some
not-very-good-looking veal trimmings for stew for $4/lb. Anyway, she
got the two pieces they had, and brought it home.

Now, I rarely buy or cook veal, simply because I dislike the way veal
calves are treated, but it was here, so whaddaya gonna do? First thing
I did was consult with the chef who's been teaching me serious
cookery, and got some suggestions from him, as to how to use the meat
to its best advantage. Didn't feel like hacking it into stew pieces,
and didn't want the classic Italian dish with cold veal in a tuna
sauce, so I went with roasting.

Anyway, I took the smaller of the two breast pieces she got, about 3
lbs, and seperated the meat from the ribs, leaving it attached at each
end, making a pocket. Stuffed Uncle Ben's Wild and brown rice that had
been mixed with some gently sauteed carrots and celery and chopped
fresh parsley, and put the rest of the struffing under the rib arch.
Threw it in a slow oven, (about 325) for about an hour, hour and a
half (until it be done ;-). Served it with a commercial demiglace
sauce M wanted to try-
www.morethangourmet.com  "Jus de Poulet Lie Gold (Classic Roasted
Chicken Demi-Glace)". This was 1.5 oz of a solid lump that I dissolved in
an impromptu stock I made with a roasted chicken carcass, a carrot,
and a celery. Reduced down a bit more than I'd have preferred, and Rob
served it over the stuffed veal before I could correct it, but over
all, very very good. Served with wilted spinach sauteed with grated
carrots. Still think I should have thinned down the sauce a bit more-
maybe a dash of wine? but it worked. <belch>

What was nice was that I was able to get the intensity of flavors I
like, without battering M's palate (she calls her preferences subtle-
I call them dead bland), and still avoided garlic and
onions (she has issues with them). And, M's decided she's going to get
tubs of the demiglace we used, as well as the beef flavor from another
night, to replace the (IMO) horribly oversalted Minors stuff she's
been using.

Over all, a very productive bit of crafting ;-) Wish I'd have thought
about it earlier, though- I'd have made some fresh bread to go with
it, but since we'll do the other piece in a couple days, I'll do it
then.
-- 
Saint Phlip

Heat it up
Hit it hard
Repent as necessary.

Priorities:

It's the smith who makes the tools, not the tools which make the smith.