Veal Europe's Favorite Meat

PAN ROAST OF VEAL

Otto's Says

Pasta Senza Vino e come il cuore sanza amore 

Pasta without Wine is like a hearth without love 

If there is any dish in Europe that comes close to being a part of every family's repertory, it is probably simple pan- roasted veal. There is an infinite number of ways of roasting veal more elaborately, but there is none that produces more savory or succulent, tender meat. The success of this method lies in slow, watchful cooking, carefully regulating the amount of liquid so that there is just enough to keep the veal from drying out but not so much as to saturate it and dilute its flavuor.
The best-looking roast comes from the top round, rolled; boned shoulder of veal also makes an excellent and considerably less expensive roast.
 Veal Roasted with shallots, Fennel and white wine

Ingredients (serves 8)

15 ml. coarse kosher salt
15 ml.dried thyme
3 ml. ground white pepper
60 ml. olive oil
5 kg boneless veal shoulder roast
1 kg shallots thinly chopped
1.5 lt white wine
15 ml. freshly chopped thyme
1 kg thinly sliced fresh fennel ( 3 large bulbs)

Method

1. Pre-heat the oven at 190 C. Mix, salt, dried thyme and white pepper in a small bowl. Rub 15 ml. oil over the roast. Rub salt mixture over the roast. Heat 30 ml. oil in a heavy saucepan put over medium heat. Add meat and cook until golden brown on all sides about 5 minutes. Transfer roast to plate.
2. Add remaining oil shallots and fennel to same pot .sauté until vegetables are golden brown, stirring frequently and scraping up browned bits for about 10 to 15 minutes.
3.Add white wine boils for about 3 minutes,
4. Return veal roast to pot nestling into the vegetables and on top with some vegetables. Cover roast until cooked about 1 to 1 1/2 hour or meat thermostat or 70 C.
5. Transfer to a platter, Mix fresh thyme into the vegetable .Season the liquid with salt and pepper and spoon vegetables and cooking liquid over the roast .

Smile and be Sweet

The best way to win a friend is to listen and smile it only take a minute

How to roast a porkloin properly

Pork

Pork is possibly the most divine meat known to man when it comes to crackling roast.

Shoulder can be roasted on the bone although the blade in the centre makes it difficult to carve.

It’s usually boned out, then rolled and tied to make a rolled roast. It has a really excellent flavour, as

meat from nearer to the head of the pig is always sweeter and more succulent  with a little more fat to keep it moist. It has a dry skin with a reasonable layer of fat underneath, so is one of the best joints to get good crackling from. 

Pork Loin

Has good flavour. If buying a loin of pork on the bone – which sits up like a rib of beef and looks like a long line of pork chops – get it chined. This means that you will semi-detach the back bone from the ribs, which can then be easily removed after cooking for easy carving.

Leg of pork

A large joint, on the bone, more usually boned out and divided into more manageable-sized joints. This is one of the most commonly bought and most popular joints for roasting because of its leanness, but is also the joint responsible for the perception that roast pork is dry and that it’s difficult to make good crackling. A leg of pork is one of the most expensive roasting joints but it does give nice lean, uniformly shaped slices, and can be stuffed if you wish, prior to tying into shape.

Tips for roasting Pork

1. Allow the meat to come to room temperature before you cook it.

2. for good crackling: make sure the skin is very dry before you cook it. Put the joint in the fridge, uncovered, to help it dry out. Score the skin before roasting – this allows the fat from underneath to bubble up, crisping the skin as it does so. Use a knife or a very sharp one and, taking care not to go through to the flesh, make incisions 1cm apart. Sprinkle the skin liberally with salt just before you put it into the hot oven. If salted too far in advance it will attract moisture.

3. Cooking time: start roasting pork at a high temperature (240°C/ fan220°C/gas 9 or as high as your oven will go) to get the heat through to the centre of the joint, and get the crackling off to a good start. After 20 minutes, reduce the temperature to 180°C/fan160°C/gas 4 and continue to roast for 25 minutes per 450g.

4. Knowing when pork is cooked: pierce the centre of meat from the underside of the joint with a fine skewer. There should be no traces of pink left in the juices. Clear juices indicate the pork is sufficiently cooked, but that the meat will still be beautifully moist.

5. Always leave meat to rest before carving.

Roasted Pork Loin (serves 8)

Ingredients

3 minced garlic cloves

15 ml. dried rosemary leafs

4 to ml 5ml each Salt and peppers to taste

1 kg. Boneless pork loin roast

100 ml. olive oil

125 ml. white wine

Method

1. Pre-heat the oven at 175 C...

2. Crush the garlic with rosemary, salt and pepper making a paste. Pierce the meat with a sharp knife in several places and press the garlic paste into the opening and rub the meat with the remaining of the mixture with the oil.

3. Place the roast into the oven, turning and basting with the pan liquid.

4. Cook until the pork is no longer pink in the center about 1 hour .If using a meat thermometer it should read 62 to 64 C. Remove the roast from the pan.

5. Heat the wine in the pan and stir to loosen the browned bits of food on the bottom .Serve with the pan juice

See what's cooking at Soo Curlers - LOCAL2 Sault Ste. Marie

See what's cooking at Soo Curlers - LOCAL2 Sault Ste. Marie

Short vedio with Soo Cuulers Ass Team Jacob

Roasting Prime Rib Roast (Standing Rib Roast)

 Roasting

Beef

Roasting is a cooking method that uses dry heat, weather an open flame, oven, or other heat sources.

Roasting usually causes caramelization of the surface of the food, which is considered a flavour enhancement.

For roasting the food may be placed on a rack, in a roasting pan, or to ensure even application of heat may be rotated on a spit rotisserie. During oven roasting hot air circulates around the meat, cooking all sides evenly.

There are several theories for roasting meat correctly; low temperature cooking, high temperature cooking and combination of both .Each methods can be used under the appropriate circumstances.

Temperature: low temperature oven  100 C. to 170 C. is best when cooking with large cuts of meat ( example steamship roast which is a whole hip of beef roast) The benefit of slow roasting an item  less moisture loss and more tender products .

Turkey, whole chicken, fowl or fish at high heat is better at 200 C.or 225C. A higher temperature the water or juices inside the muscle is lost at a higher rate and does not take as long to cook

Prime Rib Roast (Standing Rib Roast)

   Beef should be:

Dark in colour- meaning it has been hung well and is mature 

At thick covering of fat which adds flavour and to prevent the meat from drying out while cooking  This layer of fat can be removed before serving so no need to worry too much about excess fat. .

Marbling is small slivers of fat running through the flesh which again adds flavour and prevents from drying out during cooking.

How much should you buy (raw weigh) per person?

3 kg. Bone in should feed 6

2 kg boneless should feed 6

How long to cook Roast Beef

Rare 12 minutes per 500 gr

Medium 14 minute per 500 gr

Well Done 16 minutes per 500 gr.

The above times are based on convection oven

Another way to work out the cooking is a meat thermometer and push into the thickest part of the beef

60 C. Rare

70 C.medium

80 C. Well Done

Ingredients:

Prime Rib Roast (standing rib roast), at room temperature (very important)

2 tablespoons butter, room temperature

Method

Preheat the oven at 200 C.

1. Pat the room –temperature standing rib roast dry towels or napkins .Smear the cut end of the roast with butter so to seal it.

2. Do not salt the outside of your roast, as salt draws out moisture from the meat while cooking. Can use other spices rubs or seasonings of your choice not too much because prime rib has his own flavor.

3. Place the roast in a stainless – steel pan or other metal .Select a roasting pan that sides are high enough to hold its juices to make gravy later. (I do not recommend using non-stick pans as these pans yield fewer of the cooked-on bits that make test of the gravy tasty or the au jus.) The rib bones are a natural rack n o need for metal rack

4. Sear the Rib Roast for 15 minutes or more  at higher temperature 220.C. them turn the oven to the lower temperature of 170 C. For the rest of the cooking time .About every 25-to 30 minutes baste with the fat accumulated in the roasting pan. Do Not Cover the roast

5. When roast is done remove from oven, cover very loosely with aluminum foil, and let stand (rest) for about 15 to 20 minutes. Do not skip the resting step cutting too early with cause significant juice looses

Valentine Special Celebration

 Valentine's Day in Canada is an opportunity for people to tell somebody that they love them in a romantic way. It falls on February 14, the name day of two saints, St Valentine of Rome and St Valentine of Terni. In pre-Christian times, the middle of February was a time of pagan fertility festivals in Europe and allegedly the time when birds chose a mate.

What do people do in Canada

Many people send letters, cards, presents and gifts to the person with whom they have or want to have a romantic relationship. Valentine's Day cards are often red or pink and decorated with images of hearts, red roses, teddy bears, presents or happy couples kissing or embracing. They may be in brightly colored, perhaps pink or red, envelopes.

Many people give gifts to loved ones on Valentine's Day. Common gifts are:

§  Flowers, particularly red roses.

§  Chocolates and/or candy.

§  Teddy bears.

§  Toy hearts.

§  Sparkling wine.

§  Cosmetics.

§  Clothing, including lingerie.

§  Jewelry.

   

Some people celebrate Valentine's Day lavishly. They may treat their partner to a themed meal in a restaurant or a night in a luxury hotel. Others may take short breaks or vacations on Valentine’s Day.

Valentine's Day can also be an occasion for a more general celebration of love and appreciation of people who are personally important to an individual. School children may help decorate their classrooms with hearts and spring birds and make cards or presents for their parents. Stores may also sell Valentine's Day themed cakes, cookies or candy. Teenagers and young adults may hold Valentine's Day parties or dances on or near February 14.

Here is a Valentine Meal

Appetizer –Baked Brie with Roasted Garlic

Soup –Clam Chowder

Main Course Herbed Crushed Filet Mignon

                                     With Sautéed Mushroom and Sweet onions

                                   Twice Baked Potatoes /sour cream and herbs and chives

Dessert- Marshmallow Cherry Kisses

Recipes for the above

Baked Brie with Roasted Garlic (serves 8)

Ingredients

2 whole garlic cloves

50 ml. Olive oil

15 ml. minced fresh rosemary

1 round loaf of sourdough bread

1 round of brie cheese 250 gr.

1 loaf of fresh baguette sliced and toasted

Red and green grapes

Method

 1. Remove papery outer skin from the garlic (do not peel or separate the cloves) cut the top off the bulbs. Brush with some oil and sprinkle with rosemary .Wrap in tin foil and bake at 210 C. for about 30 to 35 minutes or until soft.

2. Meanwhile, cut the top off the loaf of sourdough round bread, carefully hollow out enough of the bottom of the bread so the round of cheese will fit .Cube removed bread, set aside. Place cheese in bread cavity.

3. Cool garlic for 10 – 15 minutes. Reduce heat to 190 C Squeeze softened garlic into a bowl and mash with a fork, spread over cheese. Replace bread top, brush outside of bread with remaining oil land wrap with tin foil.

4. Bake for 40 to 45 minutes or until cheese is melted. Serve with toasted banquettes, red and green grapes and bread cubes

               

Clam Chowder Soup (serves 8)

Ingredients

3 small cans of minced (approximately 250 gr)

250 ml. minced onions

250 ml. minced celery

500 ml. small diced potatoes

250 ml. fish stock

175 ml. butter

175 ml. A & P flour

1 lt. half and half cream

25 ml wine vinegar

8 ml. salt

Pinch of white pepper

Method

1. Drain juice from clams into a skillet over the onions, celery, and potatoes .Add fish stock to cover and cook over medium heat until tender.

2. Meanwhile, in a heavy saucepan, melt butter over medium heat .Whisk in flour until smooth .Whisk in the cream and stir constantly until thick and smooth .Stir in vegetables and clam juice .Heat through but do not boil. Serve with fresh chopped parsley

Herbed –Crusted Filet Mignon (serves 8)

(This is one of the dry heat cooking method we did a few issues ago )

8 filet mignon about 5 cm.

50 ml. olive oil

4 cloves of garlic minced

15 ml. dried rosemary

15 ml.dried thyme

15 ml. marjoram

5 ml. salt

19 ml fresh ground pepper

Method

1. Heat oil and garlic in a pan until soft not brown .Remove and allow to cool add herbs and stir.

2. Place filet mignon into a shallow glass dish .Pour herb mixture over and turn the steaks to coat.

3. Cover and let marinade for 2 to 4 hours. In the refrigerator.

4. Pre-heat grill or skillet on high heat .Remove steaks, remove the excess oil, and season with salt and pepper.

5. Place on the grill or skillet and cook for 4 to 5 minutes on each side should be medium pink ins

  With Sautéed Mushroom and Sweet onions for the Filet mignon

 

Ingredients

4 sweet onion sliced (Spanish)

500 gr. sliced mushroom

100 ml. butter

30 ml. vegetable oil

Few drops Worcestershire sauce

Salt and pepper to taste

Method

 

1. Melt the butter and oil together in a frying pan and add the onions, and mushrooms and let them cook slowly over medium heat, until they a getting a little brown for about 20 minutes or so.

2. While they are still some moisture left add Worcestershire sauce and season to taste with salt and pepper.

Twice Baked Potatoes (serve 8)

4 Large baking Potatoes

250 ml sour cream

125 ml. milk

125gr. butter

50 ml. minced garlic

5 ml. salt

5 ml fresh ground pepper

500 ml. grated cheese Parmesan (goat could be used)

4 green onions to garnish

Paprika to garnish

Method

1. Baked potatoes in 190 C. Oven 1 to ½ hr until done

2. When potatoes are done let them cool done for about 10 to 15 minutes

3. Cut them in half length wise.

4. using a spoon carefully scoop out the potato, leaving a little on the skin so they don’t break. Save the skin.

5. In a bowl mix all ingredients except ¼ of the cheese, green onions and paprika with a hand mixer until well blended and creamy. If not add a bit more milk.

6. Taste and adjust the season if necessary

7. Spoon the mixture evenly into the potato skins

8. Top with the remaing cheese, green onions and sprinkle with paprika

9. Return to oven until hot and melt the cheese 15 to 29 mminutes.

10. You can make these a day before making you cover them well with saran wrap paper

Marshmallow Cherry Kisses

Ingredients

16 Large Marshmallows

16 Maraschino cherries with stems, patted and dried

500 gr.of Baker’s Semi-Sweet Chocolate, broken into pieces, and melted

Method

1. Make indentation in each marshmallow with your finger.

2. Insert cherry into indentation, leaving top of cherry exposed.

3. Using fork to support bottom of marshmallow, dip one at a time, in chocolate, turning to evenly coat marshmallow and cherry.

4. Gently shake off excess chocolate

 

. Otto says  Smile and be sweet: the best way to win a friend is to listen and smile it only take a minute

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