Veal Recipes

Stuffed Veal Escalope Recipe Recipe

Stuffed Veal Escalope Recipe

12.18.13 by Jackie

This is a meal that would fit perfectly at your Christmas Eve dinner table. What I love most besides the incredible flavors is the beautiful presentation of the food. Plating plays a big part in the aesthetics of a dish, so don’t forget that aspect as you plan your holiday feast.

I prepared veal escalopes stuffed with lemon, pine nuts, golden raisins, garlic and fresh tarragon. Once the escalopes were cooked, I completed the dish with a flavorful sauce made from the pan drippings. 

By the way, there is still time to order both of my cookbooks, Haute Potato and Banh Mi, as gifts to your loved ones for Christmas . 2013 was a great year for me professionally, and 2014 seems to be starting with a bang. I;m doing a Golden Globes Luxury Gifting Suite at the beginning of the year and copies of Banh Mi will be included in the celebrity "swag bags."  Celebrities will be photographed on the red carpet at the suite with the Banh Mi book and I will be serving a few dishes from my cookbook. I'm so excited!


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Veal au Poivre Recipe Recipe

Veal au Poivre Recipe

07.17.13 by Jackie

In my opinion, the best place to get tender cuts of veal in the US is a halal meat market. There seems to be more turnover of veal products in general. It’s cheaper than Whole Foods and fresher than the Asian market.

I bought boneless veal chops to make this steak au poivre recipe. It’s an easy dish to prepare, so the key is to prepare a flavorful sauce to accompany the meat. I made the sauce with green peppercorns and a splash of Cognac brandy. Instead of serving the veal au poivre with potatoes, I paired it with a tasty pumpkin and sweet rice purée. It’s a nice change of pace from your average steak and potatoes dish!

Note: You can catch me live today on Blog Talk Radio. I'll be on Real Talk with Lee, chatting about my new cookbook "Banh Mi" Wednesday, July 17th at 7:00 p.m EST. I hope you all can tune in for the interview!


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Veal Scallopini with Curried Cauliflower Recipe

Veal Scallopini with Curried Cauliflower

06.20.13 by Jackie

Baby Aria now has eight teeth and two more coming in. And boy, does she like to use them! She's not fussy at all when it comes to food. Aria and I usually eat the same meal. This evening, I prepared an "escalope de veau au chou fleur", which translates from French to "veal scallopini with cauliflower".

First, I browned slices of veal, then cooked a combination of cauliflower, Granny Smith apples and Sweet Million tomatoes as a side. I tied the dish together with gravy, and for added crunch, I added almond slivers at the last minute.

I have to admit that Aria’s favorite part of the meal was the cauliflower, and she wouldn’t have touched the veal if I hadn’t made her eat it. Lulu often reminds me that he never really liked the taste of meat when he was a child and by the time he was a teenager he happily gave up the idea of ever eating it again. I believe that if you train children to eat everything at a young age, they'll eat anything as adults. What do you think? Should I influence Aria to become a meat eater?


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Bouchee a la Reine Recipe (Vol Au Vent Pastry Recipe) Recipe

Bouchee a la Reine Recipe (Vol Au Vent Pastry Recipe)

11.27.12 by Jackie

Bouchée à la reine is a classic in French cuisine. You might also have heard the same dish called "vol-au-vent". During the holidays, it's often filled with sweetbreads and morel mushrooms, which is exactly what I did in this recipe. 

Sweetbreads, known as "ris de veau" in French, are a delicacy and are almost impossible to ruin or overcook. The outer part is crisp and the inside remains soft, fine and tender. If you're looking for a special meal for the holidays, this might be it!


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Vietnamese Bi Recipe Recipe

Vietnamese Bi Recipe

10.25.12 by Jackie

Going through the website, I realized I've posted several vegetarian bì recipes but never showed how to make it with meat. Today, I made it with veal. A more authentic version would use pork meat, fat and skin. In any case, the meat is cooked, then shredded and tossed in a finely-ground dry-toasted rice powder mixture. This version is healthier than the original and every bit as tasty.

It's eaten at room temperature. You can serve it with bún (cold rice vermicelli noodles), steamed cơm tấm (Vietnamese broken rice) or in bánh mì (Vietnamese-style baguette sandwiches). I usually accompany the meat salad with đô chua (pickled carrots and daikon), Vietnamese herbs, fresh sliced chiles, lime wedges, shredded lettuce or cabbage, cucumber and nước mắm dipping sauce on the side. It's a fairly easy treat, so give this recipe a try!


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