About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Rolled-Up Breast of Veal with Pancetta | Main | Ossobuco - Braised Veal Shanks, Milanese Style »

Pan Roasted Breast of Veal

Getting the ingredients this week posed a great challenge. It seems that there is a shortage of veal breast in the Midwest. First, I started with my local grocer and they didn’t have any and couldn’t order it. I then called three different butchers, ones that I have used before and that pride themselves on carrying a wide variety of meats. None of them had any. When I failed there, one of them recommended Whole Foods. I spoke to the butcher there and they didn’t have any either, and probably wouldn’t for awhile. Next, I tried Global foods, which had come through so nicely for me with the squid. No go, either. They hadn’t been able to get any in for the last few weeks. They said that it seemed to be back ordered. I then pulled out my restaurant connections. We called our food distributors to see if any of them could deliver the breast. One of them said that they have their own butchers and getting the breast wouldn’t be a problem. I spoke to Deborah and Irene and we ended up ordering all of the veal that we needed for the chapter together. Great!! The only problem is that when the order came in all they had were top round, veal shanks, loins and scallopine. No Veal Breasts!! Lovely. Now, what could I do? Well, I emailed Marcella and Victor and found that could use the top round roast as a substitute. It wouldn’t be the same, but should work.

The question that I am left with is, where have all the breasts gone!!! Has there been a mutation in veal cattle that have left them breastless!! I am generally not a conspiracy theorist, but I am thinking that something is going on here!!

29Beth1.jpg


Seriously though, the roast worked great. It is another simple recipe that has great flavor. Whole garlic cloves in Olive oil, heated until sizzling then the roast added with sprigs of fresh rosemary. The roast is browned on all sides and then white wine added. The roast is then cooked slowly until it is very tender.

29Beth2.jpg


This would be a great recipe for the middle of winter, when you are home all day with a crackling fire going. The house smelled great while it was cooking. My mouth was watering so much I have to admit I snitched a few tastes as I was turning it a few times. The broth that the roast cooked in was just heavenly. I can see how the breast would have been a bit different cooked this way, but I was very happy with the substitution. And the good news is that I have my veal set up for my next three postings!!! Life is good.

Comments (2)

Very resourceful of you Beth! It looks delicious.

We are very fortunate to live across the street from a wonderful butcher. He has yet to fail us.

Marcella Hazan:

It must have been very tasty, Beth, and how could it have been otherwise given the main ingredient and the careful cook. I regret that you could not have found the breast. Its texture is succulent in a way wholly its own. It was Jim Beard's favorite meat dish when he took my class in Bologna.

Post a comment

(If you haven't left a comment here before, you may need to be approved by the site owner before your comment will appear. Until then, it won't appear on the entry. Thanks for waiting.)

This page contains a single entry from the blog posted on October 10, 2010 8:00 AM.

The previous post in this blog was Rolled-Up Breast of Veal with Pancetta.

The next post in this blog is Ossobuco - Braised Veal Shanks, Milanese Style.

Many more can be found on the main index page or by looking through the archives.

Powered by
Movable Type 3.33
© 2010 - 2012 Slow Travel