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.


Rev. Paul said...

We're ALL your friends during veal stew.

Anonymous said...

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
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

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.


Joseph said...

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??

Morris said...

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

K. Erickson said...

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

Groundhog said...

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

MO Bro said...

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?!"

Lawyer said...

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

Rick Kratzke said...

Barley, you are a good companion for holding down the fort.

Whitetail Woods Blog / Muzzleloader Shooting

Shannon said...

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?

Crucis said...


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


Woof-woof. Woof.

Crucis said...

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.