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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Serves 2

A Cooktale

For days before July 14th, Cathie announced, “for my birthday dinner I want Sweetbreads”. Who am I to argue? Sweetbreads it shall be. and was! She was a happy birthday person & I received kudos for a dinner well done, Not well done, she requires rare, but well done!

RECIPE Veal Sweetbreads


3/4 Pounds of Veal or Beef Sweetbreads
Milk to cover
4 cups Water
Kosher or Sea Salt
Juice of half a Lemon plus 1 TB of Lemon Juice
1/4 cup Wondra or other finely milled flour
Fresh Black Pepper
2-3 TB of Clarified Butter
2 TB of EVOO


1. The day before cooking, place the Sweetbreads in a bowl or small container, cover them with Milk, and allow them to soak in the refrigerator overnight. Remove the sweetbreads, discarding the Milk, and trim any veins or dark bits. Rinse them well and set aside.
2. Place the Sweetbreads in a small pot, cover with water, and add a big pinch of salt and the juice of half a Lemon. Add the Sweetbreads, bring the water to a boil, and blanch them for about 5 minutes. Remove the sweetbreads and plunge them into an ice bath.
3. Line a small sheet pan with a kitchen towel and place the Sweetbreads on the towel in a single layer. Fold the towel over them to cover, place another sheet pan on top, and weigh it down – a heavy pot or a few cans of tomatoes work well. Place in the refrigerator for at least 3 hours.
4. If your Sweetbreads are large, slice them into medallions. Spread the Wondra on a plate and season with lots of Salt and Pepper. Toss the Sweetbreads in the seasoned flour until well coated on all sides.
5. Melt the Clarified Butter & EVOO in a heavy bottomed skillet and cook the Sweetbreads over medium heat until golden brown, about 1-1/2 minutes to a side. Do not overcook them. Place the browned Sweetbreads on a paper towel-lined plate and set aside, tenting loosely with foil to keep warm.

RECIPE Sauteed Shitake Mushrooms


24 Fresh Shitake Mushrooms
1/4 Cup of Shallots finely sliced
1 Ounce of Demi Glace dissolved in 1/2 cup of water
A splash of dry White Wine or Vermouth
2 TB of Clarified Butter


1. Heat a saute pan & add the Clarified Butter. When the Butter is heated, add the Shallots. Do not let them burn.
2. Add the Shitakes face side down, & saute until them until wilted & have a light brown color. Turn & repeat. (cook in 2 batches if necessary)
3. Return them all to the saute pan, add the Wine or Vermouth & simmer for 3 minutes.
4. Add the dissolved Demi Glace & continue to simmer for a few more minutes. Or until the sauce has thickened.
5. Remove & keep warm.

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