Started a new week with veal...yummy! And before any of you start bad mouthing the way veal is treated, do your own research...the industry is very regulated and the little cows (up to 9 months old) are not put into little pens where they cannot move...that is just good marketing by PETA (people eating tasty animals...). The pics they throw at you are from places over seas, not in the USA!
We made a veal scallopini and it was very nice, tender meat. It was accompanied by snap peas and a nicely done mushroom risotto. For an appetizer, we (I) made a potato crepe with gravlax and caviar...gravlax is a salt/sugar cured salmon...I included the picture for today of this. It was very tasty.
The rest of the week will be a bit scattered as we are going to a dairy farm and a cheese making farm on Thursday. We are moving the menu for Thursday to Wednesday (duck breast) and it's a SOC day (system of creation) for Friday...not sure what's on the menu for that.
Sam (my daughter) is the kitchen manager this week. She did very well for her first day...made a lot of veal stocks...the same for her tomorrow...
I am having a great time with this career change...YEA!
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