Fusion Veal Stew

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Fusion Veal Stew-(a little Italian, German, Greek, Vietnamese, & Mexican Influencing)

Serves 6

Fushion Veal

Now, don’t turn up your nose at this combination because it really tastes good and is pretty healthy as well.  Fusion is fun and often can yield wonderful results.  This is a yummy veal stew that I served over Vietnamese My-Tho Large Noodles (Wide Oriental Style) to save calories.  They are half the calories of normal noodles and were easy to prepare (noodles was the German/Vietnamese influence).  I used fresh cilantro,( I sort of always think Mexican for this green topping even though I know a lot of other nationalities use it for their culinary cuisine as well)  for the topping because I didn’t have fresh parsley and it turned out to be a nice tasty addition. The olives are the Greek or Italian influence.  So, here’s the recipe for you brave and adventuresome readers:

 

Ingredients for the stew:

  1. 2 Lbs. lean veal stew meat (I found some very well priced at Atkinsons’)
  2. Flour for dredging
  3. S&P to taste and to add to the flour for the dredging
  4. 1/4 C. olive oil
  5. 1-2 Cloves garlic-chopped
  6. 1 Small onion, sliced
  7. 2/3 Tsp. dried rosemary or twice that amount of fresh
  8. 1/2 C. dry white wine (I used white vermouth)
  9. 1 Tblsp. tomato paste
  10. 1 C. or more of  hot chicken stock
  11. 12 pitted black ripe olives, sliced
  12. Chopped parsley or cilantro

 

Directions for the stew:

  1. Pre-heat oven to 300
  2. Dredge the veal with the flour, S&P
  3. In a heavy oven proof skillet, over medium high heat, bring the olive oil to a light sizzle.  Add the veal to it and brown well over medium heat (about 5 minutes). Then add the onion and garlic and cook 3 minutes more stirring often.
  4. Add the rosemary, wine, tomato paste and the hot chicken stock so that the veal is totally covered with the liquid.
  5. Cover and bake two hours.  After one hour peek in to see that there is enough liquid and if not, add more wine and chicken stock.
  6. After 2 hours add the sliced olives and bake half hour more.
  7. Sprinkle parsley or cilantro over before serving.

rice noodles fusion veal

Directions for the My-Tho Wide Large Noodles:

  1. Place the amount of the dry noodles you wish to serve in a tall container (I used a juice container that would safely hold boiling water).
  2. About 5-10 minutes before you will be serving the veal, pour BOILING water over the noodles and stir every minute or so.  Keep tasting because you don’t want the noodles to get mushy. When they are firm but just right to eat (5- 10 minutes) drain them in a colander and run cold water over them so as to stop their cooking.  Put them back in the container and add some olive oil.  Stir well.
  3. They won’t be really hot but when you put the stew on top, you won’t notice the difference except that they will be half the calories of regular noodles.

 

For easy access and printing of this and past recipes, visit Margot’s blog http://blog.tempinnkeeper.com  Call Margot for personal cooking help or hosting

@ 721-3551.

Margot is a self-taught enthusiastic & passionate cook. Having been an inn-keeper for 5 years at her own inn, she accumulated a lot of good recipes which she loves to share.

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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