HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, November 13, 2014

Pan-Grilled Veal Chops with Tomato-Blue Cheese Butter and Cherry Tomato Salad from Bruce Aidells' "The Great Meat Cookbook"


         I don’t think food should be controversial. It should be one of life’s great pleasures. To quote none other than Luciano Pavarotti “One of the nicest things about life is that we regularly have to stop whatever it is we are doing and devote our attention to eating”.  That being said, we come to today’s post.  Here is a recipe I used to celebrate Andrew’s recent birthday.  At its center were two luxurious veal chops.  I say luxurious because I’d be hard-pressed to find anything at the butcher that is more expensive on a pound for pound basis than a veal chop.  But I have to admit; there are few types of meat I enjoy more.  That brings us to our controversy.  I’d like to nip it at the bud.  There’s good news about Veal!

Monday, November 10, 2014

One Dish Pastas: One with Spaghetti and Tomatoes, One with Orecchiette, Chicken Sausage and Arugula




Last summer, in the course of one week, I saw three recipes posted for an identical dish.  Authored by Martha Stewart, it involved putting the entire contents of a pasta dinner into one pot and firing the stove up to create a meal that was only missing its Parmigiano Cheese which was added once the pasta went into bowls.  We don’t eat a lot of pasta in the summer and when summer tomatoes are as good as ours are on Long Island, the grape or cherry tomatoes called for here just don’t cut it.  But when the last of the Romas and Beefsteaks disappear, nothing is more welcome than the see-through clamshells filled with perfectly ripe, sweet little tomatoes. There are plenty of varieties to choose from. Even small heirlooms are in the mix.  So one night last week, I went on a search for the recipe. Lo and behold, there was Martha Stewart herself, on video, making the dish while assuring us that it was the viral sensation on the internet I’d witnessed last summer.  So off I went and made it myself.  The results were intriguing to say the least.