Veal Veggie Braise and Simple Biscuits

  {handful snatched from the garden}

Veal Veggie Braise

DH got a great deal on bone-in veal blade chops the other day so I made up a batch of this delish dish. It’s adapted from an ossa buco pine nut recipe by Mario Batali.

I’m off lately with taking pics. I did take a picture of the carrots I ran out to the garden to pick for the recipe but that’s it. Just use your imagination!

• veal-bone in chops (our family eats one but that’s 2 adults and two small tots)
• salt and pepper
• 1 carrot
• 1 small onion
• 1 rib of celery
• 5 medium potatoes
• 1 1/2 tsp dried thyme
• 1 cup of tomato sauce (or make your own with a 28 oz can of tomatoes, simmered with some sautéed onion, garlic and shredded carrot in olive oil, salt, pepper and a hint of thyme.)
• 1 cup chicken stock (or turkey which is what I used this week since it’s what I happened to have in the fridge)

Preheat oven to 375 deg F.

Season veal on both sides well with salt and pepper. In a Dutch oven (we love our Le Cruset!) heat olive oil on medium and brown meat on all sides. About 10 minutes. Remove veal and set aside.

Add veggies and thyme to put and cook for about 10 minutes to brown and slightly soften. Add tomato sauce and stock. Bring to a boil then place meat back in pot.

Cover tightly and put in the oven for 2-3 hours and cook until meat is falling off the bone.

Simple Flaky Biscuits

• 2 cups of flour
• 1 tbsp baking powder
• 1 tsp sugar
• 1/4lb (1 stick) of butter (super cold!!)
• 1/2 cup milk
• 1/4 cup cream
• Egg for egg wash

Combine dry ingredients in bowl of electric mixer. Add cold chopped butter and mix on low until butter is pea-sized. Chunks of butter = flaky biscuit.

Add milk/cream {if you don’t have cream just add 3/4 cup milk, half and half or whatever you have}. Mix on low until just comes together.

Working quickly so butter chunks don’t melt, roll out and use a metal cookie cutter (we like hearts) to cut out 2 1/2” shapes about 1/2” thick. Mix egg with a tbsp of water and brush on the tops of the biscuits.

Bake at 375 deg F. Arrange on pan and bake until bottoms are golden brown.

Adapted from Ina Garten’s recipe, these are sure to please!

A Party!

Chloe woke up feeling a little off. When I offered the suggestion that perhaps it was Ina’s birthday (her cabbage patch) today, she ran with the idea. It had to be Jeffery’s birthday too then. That would be John’s cabbage patch. We had this delightful meal, in party hats, and finished it off with a chocolate cake (recipe coming) complete with a candle for Jeffery and one for Ina. The meal made daddy happy and the cake/candle combo made Chloe and John happy. What a great day!

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• This post links to Mouthwatering Mondays, Tasty Tuesday,and Tempt My Tummy Tuesday
• Random Information: Chloe received her cabbage patch for Christmas 2 years ago. She came with a birth certificate bearing the name Ina. (It’s in a drawer upstairs and I didn’t check to see when her actual birthday is.) Her name was easy to remember since I adore Ina Garten and have all her cookbooks. John got his cabbage patch off kijiji and since he was nameless, we named him after Ina’s (Barefoot Contessa) husband, Jeffery.