An Ignoble Experiment: Bobolink Update: Suckled Veal release, recipes, superbowl special

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BobolinkllcDairy & Bakeyard Newsletter
January 31, 2010

in this issue

Super Bowl Cheese Special
Suckled veal - available now!
2010 Farmer's Market Schedule
Roast Beef

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Super Bowl Cheese Special
Although we're not sports television watchers ourselves (we're hooked on cow-vision
and fowl-vision, and also hog-vision, currently out of season), we appreciate how
important cheese has become to this great event. Sooo...
This year, we're offering one pound of our crowd-pleasing Cave Aged Cheddar, coupled
with a pound of our Jean-Louis cheese, which was made in late autumn of 2009.
The cheese is absolutely scrumptious but looks, ugly, puddly, amorphous, possibly
scary!
We know you are going to love it...and if your friends don't love it, call them
sissies, or worse, and let them eat cheddar!
This double header (yeah, we know it's the wrong sport) is priced at $40...and bring
on the ale!
And, in the spirit of excess, if you order TWO Super Bowl Specials, we'll throw
in a half-pound of something else for your wimpy friends to whine about.
Click here to order the Super Bowl Special [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeImule7viJw1vsWfjK2o7ZwD0anZIAO1_ZgQtF99oRSuWNg4pAXbGobECJucNAXmKcTiGdZ_pl8nRnruD8u1MTUnJvRkcJnP2ewfJqxpDtxIwN4IWXMgCmAWmc88WmeKRGOfJwuhhI6GPEYBR4yxzEtXUaXbjqVSkODXNQUvcH7vnQ==]
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The Suckled Veal is ready!
OK, folks, the suckled veal is ready to go.
Click to order Suckled Veal [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeInMqXoWKD-NBMxu6awJ6Tydh0iKBO6h6zFBCXY0itjA_rYtBHsfKsvtqYnQxiUV9s4savb2ZLIvFCYHzOuBj-Ew-8In-agckVoh3OLOVWNai1MG8t1TU9USVHhHAKl9kfmP7RrZmAL91oV8MJP1zImxQoRfWj097K7e9RoAOoHjJqK3mQswILK4]
Veal ideas, or, thinking beyond the chop.
Generally speaking, a light touch is recommended with our suckled veal, as it has
so much natural flavor from all that milk and grass and good living. Compared to
commercial veal, it needs much less seasoning, so you may want to rethink your family
recipes.
Chops:
The rib [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeInGP6YQgF8B7hjTaohX-9hKLP6KQIbaSegkTms0rIf17aJM58KPTWp8Jf432iaRCXzGRKt6favqJbmTA0y5PBaILoZxRWheQYFjMKNbt6MG51V0xNRhwb3sTjCOjrnMCyk5jt0fVW8T9nXcmbm7G2AGmEJ0vEhgakRnaVlk10INRQ==]
and loin chops [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeImAO3jGOJOXiUqGe_i0prbdtBNbZcWzTdPOqkHGlm22UnxYWVop7hBgQVyj3NM2I40GAVQWcRTDDPMM12oWbia59MIB8rtcn8V6FMASHk_AwKcmtXgq395JRMn_Xjgdh8JcomNj_wVhuEX4cjHwaM7fT-xmVRGHOFave_-4fTazTA==]
are running about 8-9 oz each (in packs of two), and the shoulder chops [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeIlDIXGS9Hb2DoYFZswqrkDC5v-YPVBag1ykM4g8np9VQoPzOklpvxpPebYQJDG0gXoDRcng-AxQfqLsGMPZr0QMiuJy7hrEnc5FkIuh9BCawMf7XyeSFNwGRxLnfeUz78GokfcorUhurED08DIj_uO64tSNwWO07YyTrAjm4S4VZg==]are
closer to a pound each (also in 2-packs). All have great flavor and texture, with
the shoulder being tastier and the rib and loin being more delicate in texture.
My suggestion is to rub with some fresh garlic (or not, to taste), a grind of black
pepper or grains of paradise, and sear on a salted hot pan.
Cutlets [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeIl6IHb-qaYsKjEZtywV3Yc_zuSURGQp8pnKp96xPwqtXAf1OLOS3grZMRstZ3UJizajz9mc5TiryAioRB9SfWMmNKeXYuGs9WEANnWb0P4QmZocUJIBVemCl2YwQTLtI_RxYjeMAm5xlO-yh9blSIhT-fVa9-KohagwepoNxdT7xA==]
(thin sliced, thinner than last time)
There is a classical dish from Naples, nearly unknown in this country, that really
lets this veal shine: The Mattias brothers of Peekskill, NY, former owners Pizzaria
Santa Lucia, used to make this for me for lunch back in the mid-90's.
"Veal Salad" (that's what they called it!)
Take the thin cutlets [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeIl6IHb-qaYsKjEZtywV3Yc_zuSURGQp8pnKp96xPwqtXAf1OLOS3grZMRstZ3UJizajz9mc5TiryAioRB9SfWMmNKeXYuGs9WEANnWb0P4QmZocUJIBVemCl2YwQTLtI_RxYjeMAm5xlO-yh9blSIhT-fVa9-KohagwepoNxdT7xA==]
and pound it even thinner. Dip in all-purpose flour, give a grind of pepper and
a bit of salt, and saute in some olive oil until just slightly brown. then salt
the tops and turn, cagain cooking until just brown. Let them cool while you fry
up the rest.
Cover a plate with the browned cutlets, top with some good mixed salad greens, drizzle
with olive oil and balsamic vinegar, and serve. The oil and vinegar "dresses" the
veal!
Boneless Breast [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeIm_2OI4YfSe5pNaPMO6jB3q6agNpxbIQs7m3D3fAtZ0pzJBAcZUJx7rxaAZR5twxZ5illnrtUx5y8vyusFcVXkACJ1Nphz8m4wjcRyazv6s_bioXn33nCtNlZCWZ7T-EwprBqLp4qlvzDAuClKevk1ewvY8KhTgW9_-r3tkoZBs4Q==],
Stew [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeIkMjYOVz-QAbZrQCyPsIfo4hspkmSPYKfTQ2OytPtGBCdb8SLAcs6AxffHTb3Ir905g7VYzPxsg83TA-lPk-Gd5PzT_61EetYDINkmkM9krr6Onlpaef_S1iwmr49Lxob9_k3IUSTDs-XHQSGu4t_J19zk_9FH-68BICgZeLUSdQg==],
Osso bucco [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeIlrdNSRRXN9R6BsWGusNNRjpq9FNfoZ8-7NHgRTJocz_TS4aUVFkHz0QBY_04EFAFFWWHFD1VFNrdgPvM9QtTZLZ8UkYlwBlj69dPa1YVwaMvUlYInmgFNKNUwFBW-N0NE_FDqLzbNVzHkdjZSTOIFx8q78QBEg8zR06wDqUFUlKg==]:
These are braising cuts: slow cooking with moisture and a bit of acidity brings
out the flavor. I've never tried osso bucco in the following recipe, but it ought
to work, too.
Jonathan's Blanquette of Veal, with thanks to Escoffier:
Cut the breast into large (2 oz) cubes, or use stew meat. Fry some bacon slowly
until crisp, saving all of the fat. Put the bacon aside (well, ok, maybe eat one
bit), and gently fry the salted and peppered veal cubes, a few at a time, turning
when just barely seared on each side.
Put the seared veal in a heavy-bottomed pot, barely cover with stock (see veal stock
recipe below, or use chicken, duck, or pork stock if you've got it), and set on
a very low heat (I stack two burner grates to get a very low heat).
Add some bay leaves, and other aromatic herbs of you care to, but keep a light touch.
Add a few tablespoons of vinegar, preferably cider. Cover and let it cook below
a simmer until the meat is tender, about an 60-90 minutes.
When meat is done, remove most of the stock to a saucepan and reduce it to half
or even 1/3.
About half an hour before serving, make a roux by melting 2 oz butter and then whisking
in 2 oz of all purpose flour, until smooth. Cook on a low flame until the paste
just begins to color, then slowly add the reduced stock while whisking furiously,
to make a smooth and medium thick sauce.
Add the cooked veal into the sauce, and enrich the sauce with about a half-pint
of good sweet cream, or creme fraiche, as you prefer. Once the cream is in, remove
from heat, crumble the bacon in, and let it sit until served.
I like to serve this dish with jasmine or basmati rice, but you might prefer noodles
or cous-cous.
Veal Stock
Salt the veal bones [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeImeicaP-BmJE_noN1-2lyrSIOyDLbiWg_xYqmXypjutbXQBX6w2SbcolPM3ji8AQQSYCUsQWsU4VJ93rCfcQMLuyNKRXabAJAjVg71ysNq10yxxy26S9EJOmiMw2bX-bMjc_dwCjXFt5ShoMkS490-TF83InV5BjkIzUU81XFGXhA==]lightly,
place on a roasting pan, and roast for 30 minutes at 350F, until they just begin
to color.
Place the bones in a stock pot, cover with water, add a little bit of aromatic herb
and simmer for several hours, until all the soft tissue falls off the bones.
Throw away the bones. Strain the stock and cook to reduce to about 1/4 the original
volume, until it is mice and rich.
The solids will make a nice cold veal salad, but check it or bits of bone or hard
connective tissue first.
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2010 Farmer's Market Schedule
Stockton, NJ Indoor Market every Sunday from 10-3
Union Square Friday (weather permitting--check the website on Thursday)
Lincoln Center Saturday (weather permitting--check the website on Friday)
Briarcliff Manor Indoor Market [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeImeUJOQC9m9U73zcISyTyVNJ3g5HvlY-gEFEjSHxSaZubGQls-Ai9c6JwrAHoA8ArHKjdEMjkYMQ6sDe3L8ZpaXZ-oGCTwmdOdAlfSQ1oK33KssiGAfCdpZhBd70zCAidLAu5EpAJuEqu47ffa2riJn]
every Saturday
Lincoln Center Thursday: returning in early spring
Pleasantville Market Saturday: early June
Warwick market Sunday: mid-May
Farm store hours: Fri. 12-6, Sat. & Sun. 9-5, open on Monday holidays 10-3
Please note that we will be absent from outdoor markets if the weather is expected
to be below 30 degrees Farenheit, or winds are over 20 MPH, or if hazardous driving
conditions near the farm prevent us from traveling. Please check the website for
market updates.
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Roast Beef
There are still a few excellent roasts available from Ozzie, our 5 year old Bronze
Age bull: Rib [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeImGDjdpo7GWoW9ZsKghl164_cg4tgHXzWqDj5SsL70sZR_ekUS6qA696T-PMlEM2h5yTwaDT7jDGozP2s5gW-_y-NYZkgqp_9Hi_g_UkcCdpDULAvjgETOL-uBLTxyyodrtbFWR6w1VEaWJsQFq1N9nfFFfqrCaZ0Bck7sh8t_meXUApo-2L6Px],
Cross Rib [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeImGDjdpo7GWoW9ZsKghl164_cg4tgHXzWqDj5SsL70sZR_ekUS6qA696T-PMlEM2h5yTwaDT7jDGozP2s5gW-_y-NYZkgqp_9Hi_g_UkcCdpDULAvjgETOL-uBLTxyyodrtbFWR6w1VEaWJsQFq1N9nfFFfqrCaZ0Bck7sh8t_meXUApo-2L6Px],
Top Sirloin [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeImGDjdpo7GWoW9ZsKghl164_cg4tgHXzWqDj5SsL70sZR_ekUS6qA696T-PMlEM2h5yTwaDT7jDGozP2s5gW-_y-NYZkgqp_9Hi_g_UkcCdpDULAvjgETOL-uBLTxyyodrtbFWR6w1VEaWJsQFq1N9nfFFfqrCaZ0Bck7sh8t_meXUApo-2L6Px],
and Eye Round [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeImGDjdpo7GWoW9ZsKghl164_cg4tgHXzWqDj5SsL70sZR_ekUS6qA696T-PMlEM2h5yTwaDT7jDGozP2s5gW-_y-NYZkgqp_9Hi_g_UkcCdpDULAvjgETOL-uBLTxyyodrtbFWR6w1VEaWJsQFq1N9nfFFfqrCaZ0Bck7sh8t_meXUApo-2L6Px].
These are all very nice for roasting--which may be a whole lot easier than you
think. A roasting pan and an oven-proof meat thermometer are all that you really
need!
Jonathan's Roast Beef:
Place the roast in its package in a bowl and thaw slowly: in the 'fridge for 2 days
or on the counter, covered with a towel overniight. Let it thaw completely, until
it is just a bit cold to the touch.
Preheat oven to 325. Remove roast from package.
Smear it with crushed fresh garlic, season it liberally with coarse salt and pepper,
and place it on a rack in a roasting pan, or place it on some peeled carrots and
quartered onions in a roasting pan.
If the roast has little fat on the outside, you can cover it with some sliced bacon,
but there's enough marbled fat in our roasts that you needn't worry.
Add a cup of water to the pan to keep the drippings from burning. Stick the oven-proof
meat thermometer into the very center of the roast.
Roast until the thermometer reads 125F for rare, or 130 for medium*. Remove from
the oven and let it sit for AT LEAST 30 MINUTES with the thermometer still in place:
the temp will rise another 5 degrees, while the juices set.
While you are waiting for the roast to set up, you really ought to make some Yorkshire
Pudding, inspired by my personal kitchen goddess, Marion Cunningham:
Crank the oven heat up to 450. Remove the rack or vegetables from the roasting pan
and put it back in the oven to heat up. Remove the battery from your smoke detector!
Beat 2 eggs, one cup of milk and 1 cup pf all purpose flour until well mixed. Pour
batter into the sizzling roasting pan and bake for about 25 minutes. Serve very
hot.
Incidentally, you can make really nice popovers by dividing the drippings into a
muffin tin, heating it up in the 450 oven and adding the batter.
When slicing the roast, be sure to slice it thin.
CLICK HERE TO ORDER A NICE BOBOLINK ROAST BEEF! [http://rs6.net/tn.jsp?et=1102981491072&s=9622&e=001I8p6TJ8DeImGDjdpo7GWoW9ZsKghl164_cg4tgHXzWqDj5SsL70sZR_ekUS6qA696T-PMlEM2h5yTwaDT7jDGozP2s5gW-_y-NYZkgqp_9Hi_g_UkcCdpDULAvjgETOL-uBLTxyyodrtbFWR6w1VEaWJsQFq1N9nfFFfqrCaZ0Bck7sh8t_meXUApo-2L6Px]
*Note: these temperatures are well below the USDA guidelines for "safe" meat. If
in doubt, call a doctor, or a lawyer.....