Have ready about 10 cups or a bag of ice cubes to cool the stock in the sink after preparation. You may use two (10-quart) stockpots if you do not have the 20-quart pot. If so, make two bouquet garnis, using 3 sprigs parsley, 2 sprigs thyme, 1 bay leaf and 1 piece leek in … Continue Reading →
Time: 1-1/2 hours, plus chilling 2 pounds pork shoulder, with some fat, cut into chunks 1 pound veal shoulder or leg, cut into chunks 6 slices good bacon Salt 5 cloves garlic 1 tablespoon fennel seeds 1 tablespoon whole black peppercorns 1 tablespoon coriander seeds 1 egg 1/2 cup heavy cream. Heat oven to 350 … Continue Reading →
1 large portobello mushroom 8 shiitake mushrooms 8 button mushrooms 4 tablespoons corn oil 2 pounds veal, round slices pounded out thinly into 4-ounce medallions 3 ounces seasoned flour (flour with salt and white pepper) 4 ounces Marsala wine 2 tablespoons chopped garlic 8 ounces low-sodium beef stock 8 tablespoons unsalted butter 4 tablespoons fresh … Continue Reading →
1/2 pound each veal and pork, or other ground meats 1 egg 1/4 cup grated Parmesan cheese, more for garnish 1/4 cup chopped fresh parsley leaves 1/4 cup minced onion Salt and pepper to taste 1 pound fresh or dried pasta, any kind 4 tablespoons butter 20 sage leaves. In a bowl, combine meat with … Continue Reading →