Thursday, August 26, 2010

While Mom is on the Road - A Post from Barkley

It's hard to get a good picture with that whole opposible thumb thing going on.

For my Mom - A Haiku


I am your best friend,
then, now and especially
during veal stew.

12 comments:

  1. We're ALL your friends during veal stew.

    ReplyDelete
  2. Mom's Veal Stew with Porcini mushrooms and Maderia Wine


    3/4 ounce dried porcini mushrooms
    1 cup veal or chicken stock
    1 1/2 pounds veal scallopine, pounded and flattened
    Salt
    Freshly ground black pepper
    flour seasoning with some Penzey's herbs de province (or use your favorite all purpose seasoning)
    2 tablespoons vegetable oil
    4 tablespoons butter
    2 shallots, minced
    2 cloves garlic, roasted and minced
    1/2 cup Madeira wine
    3/4 cup heavy cream

    Directions
    In a small saucepan, combine dried porcinis with stock, and bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Remove from heat and steep for 30 minutes. Remove porcinis from liquid, rinse under running water, chop and set aside. Strain liquid through a fine sieve and reserve.

    Cut veal into large bite sized pieces. Season with salt and pepper on both sides and lightly dredge in seasoned flour. (Do not do this until you are ready to cook the veal.) Heat one tablesppon of the oil in a deep pan until hot but not smoking. Add 2 tablespoons of the butter and saute half of the veal, cooking for 1 minute on each side, until golden brown. If there is more oil in the pan than you like, you can wipe it with a paper towel between batches, (but we're not eating this dish for our health, I'm already Mom's age in dog years)

    Transfer veal to a warm plate and set aside.

    Saute remaining veal in remaining oil and butter,

    Transfer veal to warm plate and add reserved porcini mushrooms (Mom will throw in any leftover button mushrooms as well), shallots, garlic, and Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add reserved mushroom broth, and cook for 3 minutes or until volume is reduced by half. Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 1/2 minutes.

    Serve immediately.

    It's great over noodles but I'd suggest giving it ALL to the dog and calling out for pizza.

    Woof!
    Barkley

    ReplyDelete
  3. Barkley, I think your appetite approaches that of my chihuahuas. I think they could consume their weight in treats each and every day!!

    You are lucky to have such a cool mom!

    And that is a pretty good picture for a species without opposeable thumbs. Are you secretly supplying the superb photography for your mom's blog??

    ReplyDelete
  4. Veal stew?? You just gained a new best friend... :P

    ReplyDelete
  5. Oh, Barkley. Those eyes, that face...who could resist you?

    ReplyDelete
  6. Posting, pictures and stew recipes? Barkley, you ARE talented!

    ReplyDelete
  7. Barkley, I never thought I'd envy a four-legged critter, but in your case... I most assuredly do!
    "Your Mom is "THE" Brigid? How cool is that?!"

    ReplyDelete
  8. Hey Barkley, maybe you could slip me some of that stew when she's not looking.

    ReplyDelete
  9. Barkley - Kodi, Mojo, Tank, Moose, Ruger and Smokey are wondering if you would come and cook some of this delectable stew for them...maybe for me too?

    ReplyDelete
  10. Barkley,

    Woof. Woof,woof. Woof-woof, woof. Woof! Woof, woof, woof.

    Woof.

    Woof-woof. Woof.

    ReplyDelete
  11. Back when I was a field tech for a computer company I was on the road a lot. I'd be away from home at least 1/3 of the time.

    I almost missed my daughter's birth and I did miss four of her first six birthdays. After that I made it a point to be home for her special days even if I had to pay to fly home from wherever I was.

    Glad I don't have to do that anymore.

    BTW, the Crucis B&B is still open whenever you pass through KC. Peter had an up-close and personal introduction to Amber and Snowflake.

    ReplyDelete

I started this blog for family that lives far away. Now that they are gone, it continues on to share those memories.

Comments are welcome,but if you have a fake name, no blog and only comment on the rare occasion to criticize or offer advertising for a business I've never heard of, you go straight to SPAM.