<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" > <channel> <title>Veal | Kalofagas.ca</title> <atom:link href="https://www.kalofagas.ca/category/veal/feed/" rel="self" type="application/rss+xml" /> <link>https://www.kalofagas.ca</link> <description>Greek Food & Beyond</description> <lastBuildDate>Thu, 27 Aug 2020 14:52:07 +0000</lastBuildDate> <language>en-US</language> <sy:updatePeriod> hourly </sy:updatePeriod> <sy:updateFrequency> 1 </sy:updateFrequency> <image> <url>https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2023/01/Kalofagas_Favicon.jpeg?fit=32%2C32&ssl=1</url> <title>Veal | Kalofagas.ca</title> <link>https://www.kalofagas.ca</link> <width>32</width> <height>32</height> </image> <site xmlns="com-wordpress:feed-additions:1">6604045</site> <item> <title>Pastitsada With Rooster</title> <link>https://www.kalofagas.ca/2014/02/25/pastitsada-%cf%80%ce%b1%cf%83%cf%84%ce%b9%cf%84%cf%83%ce%b1%ce%b4%ce%b1/</link> <comments>https://www.kalofagas.ca/2014/02/25/pastitsada-%cf%80%ce%b1%cf%83%cf%84%ce%b9%cf%84%cf%83%ce%b1%ce%b4%ce%b1/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Tue, 25 Feb 2014 16:50:00 +0000</pubDate> <category><![CDATA[Braising]]></category> <category><![CDATA[Cheese]]></category> <category><![CDATA[Corfu]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Greek Wine]]></category> <category><![CDATA[Onions]]></category> <category><![CDATA[Pasta]]></category> <category><![CDATA[Spices]]></category> <category><![CDATA[Veal]]></category> <guid isPermaLink="false">http://kalofagas.ca/?p=122</guid> <description><![CDATA[<p>I’ve only been to Corfu once but I may be going again as I am one of the organizers of this Easter-time tour of Greece where we end up on the island of Corfu for Easter. The island is located in northwestern Greece, with Albania to the north and Italy across the Adriatic Sea. Corfu […]</p> The post <a href="https://www.kalofagas.ca/2014/02/25/pastitsada-%cf%80%ce%b1%cf%83%cf%84%ce%b9%cf%84%cf%83%ce%b1%ce%b4%ce%b1/">Pastitsada With Rooster</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_2823.jpg?ssl=1"><img data-recalc-dims="1" fetchpriority="high" decoding="async" class="aligncenter size-full wp-image-16415" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_2823.jpg?resize=600%2C450&ssl=1" alt="IMG_2823" width="600" height="450" /></a>I’ve only been to Corfu once but I may be going again as I am one of the organizers of <a title="Join me next Easter in Athens, Olympia and Corfu" href="https://www.kalofagas.ca/2013/12/02/join-next-easter-athens-olympia-corfu/" target="_blank">this Easter-time tour of Greece </a>where we end up on the island of Corfu for Easter. The island is located in northwestern Greece, with Albania to the north and Italy across the Adriatic Sea.</p> <p>Corfu is one of the “Epta-Nisia” (Seven Islands) and many of the dishes from this chain of islands have Italian-sounding names and the influence in the food is still evident. Pastitsada is a derivative of the Italian word <em>pastizzada,</em> a similar dish Venetian dish. I have also made this dish with stewing veal and it can also be made with chicken, octopus or seafood.</p> <p>The tomato sauce here is aromatic, with the use of cloves, allspice and cinnamon figuring prominent. In Corfu, you can buy a pre-made blend of spices called Spetseriko and it was originally sold at pharmacies for medicinal uses. Today, many small grocers sell this blend which can contain up to nine spices (cloves, allspice, cinnamon, black pepper, paprika, bay, nutmeg, cumin).</p> <p>I’ve adjusted the spice mix to my tastes and what you have here is a braised, fall off the bone meat. I’m using rooster and if you can’t find rooster, capon works or even chicken. <a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_2831.jpg?ssl=1"><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-16416" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_2831.jpg?resize=600%2C450&ssl=1" alt="IMG_2831" width="600" height="450" /></a></p> <p><span style="font-weight: bold;">Pastitsada With Rooster<br /> </span></p> <p><span style="font-style: italic;">1 whole rooster/capon (broken down into pieces) or 3 lbs. stewing veal or beef</span><br /> <span style="font-style: italic;">4-6 cloves of garlic, thinly sliced</span><br /> <span style="font-style: italic;">1/4 cup extra-virgin olive oil</span></p> <p><em>2 Tbsp. unsalted butter</em><br /> <span style="font-style: italic;">2 large onions, finely chopped</span><br /> <span style="font-style: italic;">1 large carrot, finely chopped</span><br /> <span style="font-style: italic;">5 allspice berries</span><br /> <span style="font-style: italic;">3 whole cloves</span><br /> <span style="font-style: italic;">3 bay leaves</span></p> <p><span style="font-style: italic;">3 heaping Tbsp. of tomato paste</span><br /> <span style="font-style: italic;">1 cup of dry red wine</span></p> <p><em>2-3 cups hot chicken stock</em></p> <p><em>sea salt and fresh ground pepper</em></p> <p><em>(optional) pinch of ground cinnamon</em></p> <p><span style="font-style: italic;">500 gr. of <a href="http://www.amazon.com/Misko-Macaroni-Greek-gram-package/dp/B000LRIJYG" target="_blank">Misko #5 pasta </a>(or bucantini)</span>, cooked<br /> <span style="font-style: italic;">1 cup of grated Kefalotyri (or romano) cheese</span></p> <ol> <li>Season your rooster pieces with salt and pepper and heat the olive oil and butter over medium-high heat in a Dutch oven and light brown on both sides, reserve.</li> <li>Into the same pot, add your onions, carrots, garlic, bay leaves, cloves, allspice and sweat for 10 minutes. Add the tomato paste, stir in and cook for 2 minutes.</li> <li>Deglaze your pot with wine and scrape up with a wooden spoon to loosen all the brown bits. Add your rooster pieces back into the pot and enough stock to just come up the side of the meat. Adjust seasoning with salt and pepper and cover. Simmer on medium-low on your stove-top or in a pre-heated 235F oven and braise for 90 minutes.</li> <li>Uncover and reduce for another 15 minutes to thicken the sauce. Adjust seasoning with salt and pepper. Remove the bay leaves and set the sauce aside while you boil your pasta. Remove the meat and toss the sauce in the pasta until well coated. Divide and plate and serve with a piece of meat and grated Kefalotyri cheese.</li> <li>Lay your pasta out on a platter and lay the pieces of juicy, flaky meat on top and pour more sauce over. Finish the dish with more grated cheese and the bay leaves for garnish. Serve with a <a href="http://www.kiryianni.gr/Default.aspx?tabid=314&Label=1584" target="_blank">Kir Yanni Blue Fox red.</a><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_2829-001.jpg?ssl=1"><img data-recalc-dims="1" decoding="async" class="aligncenter size-full wp-image-16417" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_2829-001.jpg?resize=600%2C450&ssl=1" alt="IMG_2829-001" width="600" height="450" /></a></li> </ol> <p> </p> <div class="blogger-post-footer"></div>The post <a href="https://www.kalofagas.ca/2014/02/25/pastitsada-%cf%80%ce%b1%cf%83%cf%84%ce%b9%cf%84%cf%83%ce%b1%ce%b4%ce%b1/">Pastitsada With Rooster</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2014/02/25/pastitsada-%cf%80%ce%b1%cf%83%cf%84%ce%b9%cf%84%cf%83%ce%b1%ce%b4%ce%b1/feed/</wfw:commentRss> <slash:comments>8</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">122</post-id> </item> <item> <title>Awesome Osso Bucco</title> <link>https://www.kalofagas.ca/2014/02/17/awesome-osso-bucco/</link> <comments>https://www.kalofagas.ca/2014/02/17/awesome-osso-bucco/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Mon, 17 Feb 2014 13:26:00 +0000</pubDate> <category><![CDATA[Braising]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Italian]]></category> <category><![CDATA[Main]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Stew]]></category> <category><![CDATA[Veal]]></category> <category><![CDATA[Wine]]></category> <guid isPermaLink="false">http://kalofagas.ca/?p=267</guid> <description><![CDATA[<p>Osso Bucco is a northern Italian dish, from the Lombardy region (near Milano). The old school Osso Bucco did not include tomatoes (as they appeared in Italy after the dishes creation). This dish is made with veal shanks and icing on the cake for this dish has to be the marrow inside each bone. After […]</p> The post <a href="https://www.kalofagas.ca/2014/02/17/awesome-osso-bucco/">Awesome Osso Bucco</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/03/IMG_2803.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-16363" alt="IMG_2803" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/03/IMG_2803.jpg?resize=600%2C440&ssl=1" width="600" height="440" /></a>Osso Bucco is a northern Italian dish, from the Lombardy region (near Milano). The old school Osso Bucco did not include tomatoes (as they appeared in Italy after the dishes creation).<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/03/IMG_2730.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-16364" alt="IMG_2730" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/03/IMG_2730.jpg?resize=600%2C450&ssl=1" width="600" height="450" /></a></p> <p>This dish is made with veal shanks and icing on the cake for this dish has to be the marrow inside each bone. After you’re done, use the handle end of your fork and poke out the marrow that’s inside the bone and smear on some good crusty bread. Really, do it!<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/03/IMG_2804.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-16365" alt="IMG_2804" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/03/IMG_2804.jpg?resize=600%2C450&ssl=1" width="600" height="450" /></a></p> <p>I’m a big fan of braised meats and the I knew the Osso Bucco would taste great – just from the aroma coming from the kitchen. Veal shanks are the best for this dish but beef will work just as well. Also, a dish like this benefits from a good oven prood Dutch Oven, <a href="<iframe src="http://rcm-na.amazon-adsystem.com/e/cm?t=kalgrefoobe0a-20&o=15&p=8&l=as1&asins=B000N4WMUE&ref=qf_sp_asin_til&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe>" target="_blank">something like this.</a><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/03/IMG_2769.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-16366" alt="IMG_2769" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/03/IMG_2769.jpg?resize=600%2C450&ssl=1" width="600" height="450" /></a></p> <p><span style="font-size: 100%;"><span style="font-weight: bold;">Veal Osso Bucco</span><br /> (serves 6)</span></p> <p><span style="font-style: italic;">1 cup all purpose flour</span><br /> <span style="font-style: italic;">sea salt and ground pepper</span> <span style="font-style: italic;"><br /> 6 veal shanks, tied into taute rounds</span> <span style="font-style: italic;"><br /> 1 Tbsp. olive oil</span> <span style="font-style: italic;"><br /> 3 Tbsp. unsalted butter</span> <span style="font-style: italic;"><br /> 1 medium onion, diced</span> <span style="font-style: italic;"><br /> 1 stalk of celery, diced</span><br /> <span style="font-style: italic;">2 carrots, diced</span> <span style="font-style: italic;"><br /> 1 lemon, zest peeled off into strips</span> <span style="font-style: italic;"><br /> 3 bay leaves</span> <span style="font-style: italic;"><br /> 4 cloves of garlic, smashed</span> <span style="font-style: italic;"><br /> 1/4 cup parsley, chopped</span></p> <p><span style="font-style: italic;">7-8 sprigs of fresh thyme<br /> 1 1/2 cups red wine</span> <span style="font-style: italic;"><br /> 2 1/2 cups of hot stock</span> <span style="font-style: italic;">(veal, beef or chicken)<br /> </span></p> <p><span style="font-style: italic;">2 Tbsp. tomato paste<br /> 1 Tbsp. fresh thyme</span></p> <p><span style="font-weight: bold;">Gremolata</span></p> <p><span style="font-style: italic;">1/2 cup of chopped fresh parsley</span><br /> <span style="font-style: italic;">2 Tbsp. lemon zest</span> <span style="font-style: italic;"><br /> 1 Tbsp. minced garlic</span> <span style="font-style: italic;"><br /> 1 tsp. of fresh thyme leaves<br /> </span></p> <ol> <li>Season your meat with salt and pepper and dredge your meat in flour, shake off excess.</li> <li>Heat a large pot or dutch oven over medium heat and add your olive oil and brown your shanks in batches (do not overcrowd or they will boil). Reserve the shanks on a plate. Preheat your oven to 350F.</li> <li>Using the same pot, sweat the onions, celery, carrots, lemon peels, garlic, parsley and bay leaves over medium heat (for about 7-10 minutes). Add the tomato paste, stir in and cook for 2 minutes.</li> <li> Add your red wine, stock, thyme and bring up to a boil then add your shanks (and any juices) back into the pot, cover with the lid.</li> <li>Braise your Osso Bucco in the oven for 90 minutes. Remove the cover and continue to cook for another 16-20 minutes (enough for the sauce to become thick). Meanwhile, mix your Gremolata in a bowl and reserve.</li> <li>Serve on a bed of garlic mashed potatoes and top with the Gremolata. Pair with a <a href="http://www.lcbo.com/lcbo-ear/lcbo/product/details.do?language=EN&itemNumber=168179" target="_blank">Marchese di Barolo.</a><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/03/IMG_2795.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-16367" alt="IMG_2795" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2008/03/IMG_2795.jpg?resize=600%2C450&ssl=1" width="600" height="450" /></a></li> </ol> <div class="blogger-post-footer"></div>The post <a href="https://www.kalofagas.ca/2014/02/17/awesome-osso-bucco/">Awesome Osso Bucco</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2014/02/17/awesome-osso-bucco/feed/</wfw:commentRss> <slash:comments>54</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">267</post-id> </item> <item> <title>Giouvetsi With Veal (Μοσχαράκι-γιουβέτσι)</title> <link>https://www.kalofagas.ca/2011/11/22/giouvestsi-with-veal-%ce%bc%ce%bf%cf%83%cf%87%ce%b1%cf%81%ce%ac%ce%ba%ce%b9-%ce%b3%ce%b9%ce%bf%cf%85%ce%b2%ce%ad%cf%84%cf%83%ce%b9/</link> <comments>https://www.kalofagas.ca/2011/11/22/giouvestsi-with-veal-%ce%bc%ce%bf%cf%83%cf%87%ce%b1%cf%81%ce%ac%ce%ba%ce%b9-%ce%b3%ce%b9%ce%bf%cf%85%ce%b2%ce%ad%cf%84%cf%83%ce%b9/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Tue, 22 Nov 2011 12:11:00 +0000</pubDate> <category><![CDATA[Beef Stock]]></category> <category><![CDATA[Cheese]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Greek Wine]]></category> <category><![CDATA[Main]]></category> <category><![CDATA[Olive Oil]]></category> <category><![CDATA[Pasta]]></category> <category><![CDATA[Veal]]></category> <guid isPermaLink="false">http://kalofagas.ca/?p=139</guid> <description><![CDATA[<p>Worth a second look: same recipe as when I first published this very popular Greek dish back in October 2007 with updated photos today, enjoy! This is another traditional Greek dish and it’s still often made in an earthenware pot, a kind of glazed terracotta vessel and baked in the oven. Like many Greek dishes, […]</p> The post <a href="https://www.kalofagas.ca/2011/11/22/giouvestsi-with-veal-%ce%bc%ce%bf%cf%83%cf%87%ce%b1%cf%81%ce%ac%ce%ba%ce%b9-%ce%b3%ce%b9%ce%bf%cf%85%ce%b2%ce%ad%cf%84%cf%83%ce%b9/">Giouvetsi With Veal (Μοσχαράκι-γιουβέτσι)</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-30463" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/11/FB_IMG_1598539655408.jpg?resize=800%2C735&ssl=1" alt="" width="800" height="735" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/11/FB_IMG_1598539655408.jpg?w=1080&ssl=1 1080w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/11/FB_IMG_1598539655408.jpg?resize=768%2C705&ssl=1 768w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2011/11/FB_IMG_1598539655408.jpg?resize=400%2C367&ssl=1 400w" sizes="(max-width: 800px) 100vw, 800px" /></p> <p>Worth a second look: same recipe as when I first published this very popular Greek dish back in October 2007 with updated photos today, enjoy!</p> <p>This is another traditional Greek dish and it’s still often made in an earthenware pot, a kind of glazed terracotta vessel and baked in the oven.</p> <p>Like many Greek dishes, Giouvetsi is a one-pot meal and in the old days this would have been baked in a home’s wood burning oven. There were also many instances where a home did not have an oven but each village had at least one bakery supplying bread for the guaranteed demand of the villagers.</p> <p>It was quite common for a family to lug the day’s dish over to the bakery and have dish cooked in the baker’s oven. Afterall, the day’s bread had already been baked & sold and what was the breadman to do with a still burning oven?</p> <p>In the early 80’s, I was fortunate enough to witness this communal tradition of taking your meal to be cooked off at the bakery. It’s kind of backwards but I wish it still existed today.</p> <p>There are many variations on Giouvetsi. It’s usually with veal, rooster, beef, rabbit, prawns and it’s accompanied by a <a href="http://www.krinos.com/item.php?PGId=51&PCId=3&sID=C">Krithiraki</a> (a Greek orzo).</p> <p>Once again, I employ the use of a pressure cooker to speed up this simple dish. I say simple because the ingredients are quite basic but it’s one of those dishes that tastes way more complex. It’s another testament to using good ingredients.</p> <p>If you don’t have a pressure cooker, one could boil/braise the meat but it will likely take about 90 minutes just to soften your meat. The pressure cooker will cut your time in half. I fill the pressure cooker with the pieces of veal shoulder, enough water to cover the meat and some salt. That’s it!<a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_3835.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-10175" title="IMG_3835" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_3835.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_3835.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_3835.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></p> <p><span style="font-weight: bold;">Giouvestsi With Veal</span> <strong>(Μοσχαράκι-γιουβέτσι)</strong></p> <p>(serves 4-6)</p> <p><span style="font-style: italic;">1 1/2 lb. veal shoulder, cut into pieces</span><br /> <span style="font-style: italic;">2 cups of water</span><br /> <span style="font-style: italic;">1/2 cup of olive oil</span><br /> <span style="font-style: italic;">1 medium onion, diced</span><br /> <span style="font-style: italic;">2 cloves of garlic, crushed</span><br /> <span style="font-style: italic;">1 red pepper, seeded and diced</span><br /> <span style="font-style: italic;">2 cups of krithiraki or orzo</span><br /> <span style="font-style: italic;">1 tsp. smoked paprika</span><br /> <span style="font-style: italic;">1/2 cup of pomodoro (jarred tomato sauce</span>)<br /> <span style="font-style: italic;">6 cups of veal, chicken or vegetable stock</span><br /> <span style="font-style: italic;">Salt and pepper to taste</span><br /> <span style="font-style: italic;">freshly grated Kefalotyri or Romano cheese</span></p> <ol> <li>Season your veal with salt and pepper. Pour your water into the pressure cooker and place your veal in. Secure the lid and crank the heat to high. As soon as your seal forms, you will hear the cooker whistling. Turn down your heat to half (medium) and simmer the meat for 30 minutes. Take your cooker off the heat and release the pressure according to mfgr.’s instructions (for those without a pressure cooker, simmer in a covered pot for 90 minutes).</li> <li>In a large pot with medium high heat, add your olive oil and your onions, garlic and red pepper and sweat for 5-6 minutes or until the onions have softened.</li> <li>Now add your krithiraki and paprika and stir to coat and toast the pasta (for about 5 minutes).</li> <li>Add the tomato sauce, and stock (from the pressure cooker) (3 to 1 ratios of liquid to pasta) and bring to a boil while stirring. Adjust seasoning with salt and pepper.</li> <li>Once everything has come to a boil, add your veal, mix well and pour everything into a large casserole dish and bake in a preheated 375F oven for 45 minutes or until most of the liquid has absorbed and your top is golden brown.</li> <li>Let stand for 10 minutes and serve in large bowls with freshly grated black pepper and Kefalotyri cheese. Serve with a <a href="http://greekwineworld.net/2011/08/naoussa-thymiopoulos/" target="_blank" rel="noopener noreferrer">Naoussa Thymiopoulos red.</a><a href="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_3839.jpg?ssl=1"><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-10176" title="IMG_3839" src="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_3839.jpg?resize=600%2C450&ssl=1" alt="" width="600" height="450" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_3839.jpg?w=600&ssl=1 600w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2007/10/IMG_3839.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 600px) 100vw, 600px" /></a></li> </ol>The post <a href="https://www.kalofagas.ca/2011/11/22/giouvestsi-with-veal-%ce%bc%ce%bf%cf%83%cf%87%ce%b1%cf%81%ce%ac%ce%ba%ce%b9-%ce%b3%ce%b9%ce%bf%cf%85%ce%b2%ce%ad%cf%84%cf%83%ce%b9/">Giouvetsi With Veal (Μοσχαράκι-γιουβέτσι)</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2011/11/22/giouvestsi-with-veal-%ce%bc%ce%bf%cf%83%cf%87%ce%b1%cf%81%ce%ac%ce%ba%ce%b9-%ce%b3%ce%b9%ce%bf%cf%85%ce%b2%ce%ad%cf%84%cf%83%ce%b9/feed/</wfw:commentRss> <slash:comments>32</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">139</post-id> </item> <item> <title>Making Gnocchi With a Side of Veal Milanese</title> <link>https://www.kalofagas.ca/2009/05/20/making-gnocchi-with-a-side-of-veal-milanese/</link> <comments>https://www.kalofagas.ca/2009/05/20/making-gnocchi-with-a-side-of-veal-milanese/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Wed, 20 May 2009 10:47:46 +0000</pubDate> <category><![CDATA[Baking]]></category> <category><![CDATA[Bread]]></category> <category><![CDATA[Eggs]]></category> <category><![CDATA[Flour]]></category> <category><![CDATA[Frying]]></category> <category><![CDATA[Herbs]]></category> <category><![CDATA[Italian]]></category> <category><![CDATA[Main]]></category> <category><![CDATA[Meat]]></category> <category><![CDATA[Pasta]]></category> <category><![CDATA[Potato]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Sauce]]></category> <category><![CDATA[Veal]]></category> <category><![CDATA[Yeast]]></category> <guid isPermaLink="false">http://kalofagas.ca/?p=1763</guid> <description><![CDATA[<p>Last year I finally splurged and bought myself a pasta maker and although I do still use dried (store bought) pasta, nothing can compare to the ritual and rewarding meal one has with making and eating pasta. Another food journey has taken me to making my own bread. I’ve become kind of a bread snob, […]</p> The post <a href="https://www.kalofagas.ca/2009/05/20/making-gnocchi-with-a-side-of-veal-milanese/">Making Gnocchi With a Side of Veal Milanese</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-1767" title="img_3472" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/05/img_3472.jpg?resize=480%2C379&ssl=1" alt="img_3472" width="480" height="379" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/05/img_3472.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/05/img_3472.jpg?resize=300%2C236&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" />Last year I finally splurged and bought myself a pasta maker and although I do still use dried (store bought) pasta, nothing can compare to the ritual and rewarding meal one has with making and eating pasta.</p> <p>Another food journey has taken me to making my own bread. I’ve become kind of a bread snob, raising my nose up at inferior bread served to me on the occasions when I do venture out of the home for a meal. You can thank Zoe and Jeff for creating this bread snob clique, mea culpa. <img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-1770" title="img_3872" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/05/img_3872.jpg?resize=480%2C374&ssl=1" alt="img_3872" width="480" height="374" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/05/img_3872.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/05/img_3872.jpg?resize=300%2C233&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></p> <p>Their book, <a href="http://www.artisanbreadinfive.com/" target="_blank">Artisan Bread in Five Minutes </a>is already one of the most used & cherished cookbooks in my collection I make bread 2-3 times a week because it’s easy, it’s cheaper than buying from outside and it’s delicious! Again, I encourage you to go out and buy the book (if you haven’t already). In the meantime, have a look at <a href="http://www.youtube.com/watch?v=JFJZPm-_2-M" target="_blank">Zoe and Jeff in this Youtube clip, </a>where they lay out, plain & simply their method for Artisan Bread in Five Minutes.</p> <p>I know, now you’re going to buy the book and make some bread? I thought so!</p> <p>The main topic of today’s post is making Gnocchi. Gnocchi are something which straddle dumplings and pasta, as potatoes and flour (and egg) are all in the ingredients list here.</p> <p>Gnocchi were another first for me but I was sure to consult two trusted friends in the food blogging world, Mike of <a href="http://mikes-table.themulligans.org/2009/01/22/potato-ricotta-gnocchi-tomato-basil-cream-sauce/" target="_blank">Mike’s Table</a> and Stephane of <a href="http://www.zencancook.com/2009/03/ricotta-gnudi-with-pancetta-artichokes-fried-sage/" target="_blank">Zen Can Cook</a>. Both of their posts on making gnocchi were inspiration and they definitely boosted my confidence.<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-1768" title="img_3474" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/05/img_3474.jpg?resize=480%2C360&ssl=1" alt="img_3474" width="480" height="360" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/05/img_3474.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/05/img_3474.jpg?resize=300%2C225&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></p> <p>Another source I consulted (all good things come in threes) was a favoured Italian chef and food personality, <a href="http://www.carluccios.com/antonio/" target="_blank">Antonio Carluccio</a>. I have his book, <a href="http://www.amazon.ca/Invitation-Italian-Cooking-Antonio-Carluccio/dp/0747275912/ref=sr_1_1?ie=UTF8&s=books&qid=1242814709&sr=8-1" target="_blank">An Invitation to Italian Cooking</a> and I’ve found it to be a wonderful resource to consult to for wonderful, diverse and basic Italian recipes. A keeper in the book collection.</p> <p>What have I learned from Gnocchi making?</p> <ol> <li>Use starchy potatoes, a Russet or other baking potato. Bake or boil them with their skins on (to retain starches and nutrients)</li> <li>Use a <a href="http://www.amazon.com/Oxo-Good-Grips-Potato-Ricer/dp/B00004OCJQ" target="_blank">potato ricer.</a> The key to making good gnocchi or gnocchi that are NOT heavy and dense is to carefully peel the skins off the potatoes and pass them through the ricer while still hot. Then, you may commence making homemade gnocchi</li> <li>After gleaning several gnocchi recipes, again ratios come into play and I’m reminded that I need to <a href="http://blog.ruhlman.com/" target="_blank">buy Michael Ruhlman’s latest book, Ratios. </a>To make potato gnocchi, one need only heed the general rule of approx. 2 parts potato and 1 part flour. The “in between” are your eggs, seasonings and flavourings. Stick to this general ratio and your gnocchi should turn out fine.</li> </ol> <p>Today, the meat component of the dish is actually taking a back seat (okay, riding shotgun) as the star here is the gnocchi. For this recipe, I again referred to and used Carluccio’s Milanese recipe, which could be applied to paillards of chicken or veal – your choice.</p> <p>The meal was rounded out with a basic marinara sauce of hand-crushed tomatoes, some onions, garlic, salt and pepper and a chiffonade of fresh basil.</p> <p>Making gnocchi is a fun, weekend adventure and if you have children, they can definitely join in on the fun. Make a big batch, lay them out on a parchment or wax paper covered baking tray and freeze them. The next day, you can plop them in a large zip lock bag andcook to order…like for a weeknight meal.</p> <p><strong>Gnocchi with a side of Veal Milanese<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-1766" title="img_3471-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/05/img_3471-1.jpg?resize=480%2C370&ssl=1" alt="img_3471-1" width="480" height="370" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/05/img_3471-1.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/05/img_3471-1.jpg?resize=300%2C231&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></strong></p> <p><em>2 lbs. of Russet or other starchy baking potatoes</em></p> <p><em>approx. 1 cup of all-purpose flour</em></p> <p><em>1 egg, lightly beaten</em></p> <p><em>sea salt</em></p> <ol> <li>Fill a large pot with some cold water. Add some salt to the water along with the potatoes (whole). Bring to a boil and cook the potatoes until fork-tender 30-40 minutes.</li> <li>Carefully remove the potatoes from the water and allow to cool a bit until you can safely handle the still warm potatoes (use gloves if needed). Using the back of a knife, carefully peel away the skins of the potatoes and discard them.</li> <li>Pass each potato through your ricer directly onto your work surface. Sprinkle some egg over top of the potatoes along with some flour and begin working the egg and flour into the potatoes gently with your hands. A metal pastry scraper comes in handy here to pull in all your mixture back into your pile.</li> <li>Continue repeating the process of sprinkling egg and flour over your mixture, scraping underneath and folding until you get a light crumble.</li> <li>When your egg and flour have been incorporated with the potatoes, gently knead your mixture. If the mixture is still too sticky, add some more flour and knead (gently). Your dough should be moist but not sticky and formed into a ball</li> <li>Cut your dough in half, then half again and again into half until you have eight equal pieces.</li> <li>Sprinkle some flour on your work surface and using your hands, roll each piece into a long, thin log – about the thickness of your thumb. Use a knife or your pastry scraper to cut into 3/4 inch pieces that look like “pillows”. Dust the pieces with some more flour.<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-1764" title="img_3464" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/05/img_3464.jpg?resize=480%2C325&ssl=1" alt="img_3464" width="480" height="325" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/05/img_3464.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/05/img_3464.jpg?resize=300%2C203&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></li> <li>To shape your gnocchi, you need a regular fork. Place your “pillows” against the tines of the fork and with a gentle confidence, press and roll the gnocchi down the fork. The motion should that of the pillow rolling down the fork, like a slide. The gnocchi should curl into a slight “C” formation with grooves created on one side from the fork and small hole created on the inside from this same procedure.</li> <li>Set each Gnocchi aside, dust with flour and keep on practicing. After about 6 or 7, you’ll get the hang of making Gnocchi and they will easily roll off the fork and form beautiful, homemade gnocchi.</li> <li>Bring a pot of water to a boil and add a some salt. Drop your Gnocchi into the boiling water in batches and you will know they are ready when they float to the top. Remove with a slotted spoon and place on a platter. Gently toss your favourite sauce and serve immediately with the rest of your dinner.</li> </ol> <p><strong>Veal Milanese<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-1765" title="img_3468" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/05/img_3468.jpg?resize=480%2C348&ssl=1" alt="img_3468" width="480" height="348" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/05/img_3468.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/05/img_3468.jpg?resize=300%2C217&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></strong></p> <p>(serves 4)</p> <p><em>4 veal or chicken paillards (cutlets)</em></p> <p><em>1 egg</em></p> <p><em>60 gr. of bread crumbs</em></p> <p><em>4 Tbsp. of grated Parmesan</em></p> <p><em>5-6 fresh basil leaves, chopped</em></p> <p><em>salt and pepper</em></p> <p><em>oil for frying</em></p> <p><em>lemon slices for garnish</em></p> <ol> <li>Flatten the meat using a meat pounder/tenderizer. Beat the egg and add your chopped basil, grated cheese and some salt and pepper.</li> <li>Dip each of the cutlets in the egg mixture and then roll them in the bread crumbs.</li> <li>Heat some olive oil in a large pan and fry over medium-high heat, about 2-3 minutes a side or until the breading has turned a golden brown. Cook in batches and reserve/keep warm until the rest of your dinner courses are ready.</li> <li>Serve with a slice of lemon</li> </ol> <p>If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.</p> <p>© 2007-2009 Peter Minakis</p>The post <a href="https://www.kalofagas.ca/2009/05/20/making-gnocchi-with-a-side-of-veal-milanese/">Making Gnocchi With a Side of Veal Milanese</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2009/05/20/making-gnocchi-with-a-side-of-veal-milanese/feed/</wfw:commentRss> <slash:comments>45</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">1763</post-id> </item> <item> <title>Grilled Sweetbreads, an intro to Offal</title> <link>https://www.kalofagas.ca/2009/04/23/grilled-sweetbreads-an-intro-to-offal/</link> <comments>https://www.kalofagas.ca/2009/04/23/grilled-sweetbreads-an-intro-to-offal/#comments</comments> <dc:creator><![CDATA[Peter Minaki]]></dc:creator> <pubDate>Thu, 23 Apr 2009 20:27:45 +0000</pubDate> <category><![CDATA[Appetizer]]></category> <category><![CDATA[BBQ]]></category> <category><![CDATA[Easter]]></category> <category><![CDATA[Greek]]></category> <category><![CDATA[Greek Wine]]></category> <category><![CDATA[Herbs]]></category> <category><![CDATA[Meze]]></category> <category><![CDATA[Offal]]></category> <category><![CDATA[Pantry]]></category> <category><![CDATA[Recipes]]></category> <category><![CDATA[Veal]]></category> <guid isPermaLink="false">http://kalofagas.ca/?p=1531</guid> <description><![CDATA[<p>The sweetbreads I’m discussing and cooking with today are considered offal. To look at sweetbreads, one would make the common mistake of thinking they are brains (in fact they are not). Sweetbreads come from the thymus glands, located at the chest entry, just before the trachea. They are only found in young animals as they […]</p> The post <a href="https://www.kalofagas.ca/2009/04/23/grilled-sweetbreads-an-intro-to-offal/">Grilled Sweetbreads, an intro to Offal</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></description> <content:encoded><![CDATA[<p><img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-1537" title="img_4389" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/04/img_4389.jpg?resize=480%2C401&ssl=1" alt="img_4389" width="480" height="401" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/img_4389.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/img_4389.jpg?resize=300%2C250&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" />The sweetbreads I’m discussing and cooking with today are considered offal. To look at sweetbreads, one would make the common mistake of thinking they are brains (in fact they are not).<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-1532" title="img_4049-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/04/img_4049-1.jpg?resize=480%2C321&ssl=1" alt="img_4049-1" width="480" height="321" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/img_4049-1.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/img_4049-1.jpg?resize=300%2C200&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></p> <p>Sweetbreads come from the thymus glands, located at the chest entry, just before the trachea. They are only found in young animals as they atrophy with age.</p> <p>Sweetbreads can come from pig, cow or sheep but the most valued and delicious ones are the veal sweetbreads.</p> <p>It is thought that the name Sweetbreads came from Old English: Sweet describe the sweeter, delicate taste of this meat (sweeter than other meats) and bread, deriving from the Old English word “braed”, meaning flesh.</p> <p>Many of you may be like me and you don’t eat liver…sort of. To this day, I cannot down a bite of liver, bacon-wrapped chicken livers get stuck in my mouth yet I can eat foie gras, <a href="https://kalofagas.ca/2008/04/28/kokoretsi-%CE%9A%CE%BF%CE%BA%CE%BF%CF%81%CE%AD%CF%84%CF%83%CE%B9/" target="_blank">Kokoretsi, </a><a href="https://kalofagas.ca/2008/05/03/magheritsa/" target="_self">Magheritsa,</a> pates and in this instance…sweetbreads.<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-1533" title="img_4375" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/04/img_4375.jpg?resize=480%2C365&ssl=1" alt="img_4375" width="480" height="365" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/img_4375.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/img_4375.jpg?resize=300%2C228&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></p> <p>Let me make this clear – despite sweetbreads falling into the offal category, they taste nothing like them. Sweetbreads are no doubt responsible for my being able to enjoy some foods with offal.</p> <p>My very taste of sweetbreads was in the early 90’s when our family was invited by the Demopoulos family to be treated to a day of mezedes (appetizers), a whole lamb on the spit, drinks, dancing and much laughter.</p> <p>Sweetbreads were part of the array of mezedes and I’ve had<span style="text-decoration: line-through;"> them</span> enjoyed them ever since. So, if you’re type that was like me, wouldn’t touch anything remotely near liver, organ meat or offal, I invite you to try sweetbreads. You better butchers will carry them and ask only for the veal sweetbreads.<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-1534" title="img_4381" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/04/img_4381.jpg?resize=480%2C373&ssl=1" alt="img_4381" width="480" height="373" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/img_4381.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/img_4381.jpg?resize=300%2C233&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></p> <p>They can be poached, braised, fried, roasted or in this case – grilled. Whichever method you choose to cook them is up to your mood and what your fancy that day. Just remember that a quick step of blanching them should be followed-through each and every time. Blanching will tenderize the sweetbreads, speed up your cooking time, allow you to easily remove any veins and the thin membrane that covers them.</p> <p>I’ll be adding more sweetbreads recipes to the site. There just aren’t enough sweetbreads recipes around and I love them. These grilled sweetbreads are a standard for my family’s Greek Easter. You may choose to skewer them or not. I chose to for easier handling on a busy grill.<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-1536" title="img_4391-1" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/04/img_4391-1.jpg?resize=480%2C231&ssl=1" alt="img_4391-1" width="480" height="231" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/img_4391-1.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/img_4391-1.jpg?resize=300%2C144&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></p> <p>Here, after I’ve blanched the sweetbreads, I tossed them in some olive oil, sea salt and black pepper and placed them on the grill (medium-high heat) and finished them off with a sage ladolemono (oil/lemon sauce).</p> <p><strong>Grilled Sweetbreads<img data-recalc-dims="1" loading="lazy" decoding="async" class="aligncenter size-full wp-image-1535" title="img_4396" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/04/img_4396.jpg?resize=480%2C344&ssl=1" alt="img_4396" width="480" height="344" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/img_4396.jpg?w=480&ssl=1 480w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/img_4396.jpg?resize=300%2C215&ssl=1 300w" sizes="(max-width: 480px) 100vw, 480px" /></strong></p> <p><em>1 to 1 1/2 lbs of veal sweetbreads</em></p> <p><em>2 tsp. of salt</em></p> <p><em>1 Tbsp. of wine vinegar</em></p> <p><em>sea salt</em></p> <p><em>ground black pepper</em></p> <p><em><strong>Sage Ladolemono</strong><br /> </em></p> <p><em>1/4 cup extra-virgin olive oil</em></p> <p><em>a squeeze of fresh lemon juice</em></p> <p><em>2-3 sage leaves, finely chopped</em></p> <p><em>lemon wedges for garnish<img data-recalc-dims="1" loading="lazy" decoding="async" class="alignright size-full wp-image-1541" title="akakies-06" src="https://i0.wp.com/kalofagas.ca/wp-content/uploads/2009/04/akakies-06.jpg?resize=245%2C699&ssl=1" alt="akakies-06" width="245" height="699" srcset="https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/akakies-06.jpg?w=350&ssl=1 350w, https://i0.wp.com/www.kalofagas.ca/wp-content/uploads/2009/04/akakies-06.jpg?resize=105%2C300&ssl=1 105w" sizes="(max-width: 245px) 100vw, 245px" /></em></p> <ol> <li>Place the sweetbreads in a pot of cold water and allow them to soak for at least an hour. Drain and refill the pot with another water to cover the sweetbreads. Add the salt and vinegar and and slowly bring up to a boil over medium heat.</li> <li>Immediately drain and cover them again with cold water. Allow them to cool to room temperature. Remove the membranes and any visible veins and reserve.</li> <li>Pre-heat your gas or charcoal grill. Drizzle some vegetable oil over your sweetbreads and toss to coat. Pass skewers (if using wooden skewers, soak over night) through your sweetbreads and then season both sides with salt and pepper.</li> <li>Prepare your ladolemono by adding oil, lemon juice and finely chopped sage in a jar and shake well to emulsify. Reserve.</li> <li>Over a medium-high grill, cook your sweetbreads for about 5-6 minutes a side or until golden brown and still slightly soft to the touch.</li> <li>Brush your sweetbreads with the sage ladolemono and sprinkle some coarse sea salt. Serve with some good crusty bread, a wedge of lemon and open a bottle of <a href="http://www.kiryianni.gr/Default.aspx?tabid=139&Label=20" target="_blank">Kir-Yanni Akakies Rose</a>.</li> </ol> <p>If you are not reading this post in a feed reader or at http://kalofagas.ca then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author.</p> <p>© 2007-2009 Peter Minakis</p>The post <a href="https://www.kalofagas.ca/2009/04/23/grilled-sweetbreads-an-intro-to-offal/">Grilled Sweetbreads, an intro to Offal</a> first appeared on <a href="https://www.kalofagas.ca">Kalofagas.ca</a>.]]></content:encoded> <wfw:commentRss>https://www.kalofagas.ca/2009/04/23/grilled-sweetbreads-an-intro-to-offal/feed/</wfw:commentRss> <slash:comments>31</slash:comments> <post-id xmlns="com-wordpress:feed-additions:1">1531</post-id> </item> </channel> </rss>