CookTeaser

Serves 2 generously

A CookTale

In this week’s New York Times Dining Section, the incomparable Mark Bittman featured his Minimalist recipe for Veal Stew. Coincidentally, our friends at The Smokehouse of the
Catskills gifted us with two pounds of Veal, just waiting for a good recipe. All the necessary ingredients were on hand, except Tarragon, which was replaced with fresh leaves of Sage. As always, Mark Bittman can be relied on to make everything look tempting and taste wonderful.

INGREDIENTS

1 TB of EVOO
1 TB of Butter
1 lb Veal cubes (no size larger than 1-1/2 inches)
1 Sprig of fresh Tarragon or Sage
1 lb of sweet Onions or Shallots, peeled (if large, trimmed and halved) each cut in 2 or 3 pieces
Salt & freshly ground Black Pepper
1/4 to 1/2 cup of White Wine (or water)
1-1/2 cups fresh shelled Peas or frozen Peas
White Wine Reduction sauce (available online from More than Gourmet, through Amazon

METHOD

1. Put a 12-inch skillet over high heat. A minute later, add the EVOO & Butter. Add the meat in one layer. Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.

2. Add Tarragon or Sage, Onions & Salt & Pepper. Cook, stirring occasionally, until Onions soften & any meat stuck to bottom of pan is released, about 5 minutes. Add the Wine, stir, reduce heat to low, & cover. Cook 15 to 20 minutes, or until the Veal is tender.

3. Uncover, add the Peas, raise the heat to medium. Cook for about 5 minutes, until the Peas are done. Adjust seasoning, nap the plate with a White Wine Reduction sauce (optional), garnish if you like & serve.Spring Veal Stew Garnished and Plated