Now back, both physically and mentally, in the correct time zone, I was so ready to start new columns about my many observations and experiences in my recent return to the United Kingdom; also my report on Moose's (Labrador age 3) recovery from potentially life-threatening conditions (he's doing fine on a cocktail of medications;) and the anniversary of the title of this column, given by another. Now that's cryptic, I know!
But I got side-tracked by an exciting Stufato di Vitello e Vendure (La Cucina Italiano - the "Wainscott Test Kitchen," no less!)
A single one-large-pot meal with bite-size chunks of good veal, slow-cooked with small potatoes, carrots, onions, garlic, zucchini, celery and rosemary. Method? Throw it all into the biggest pot you can find (I used our huge Le Cruesset, so big you could bathe a puppy in it!) and simmer in veggie stock for an hour. Serve with good bread and spinach salad. Who says good cooking is difficult and time-consuming? No way. A large jug of Pinot Noir also assists the whole process...
On the subject of veal... I am aware of so many who shout loudly against the raising and slaughter of calves. While I am uncomfortable about the issues of many mass-production methods that may be construed as "cruel", I have no truck with most objectors. I choose my veal from an organic, free-roaming source. Just as I prefer to choose all my meats, my eggs, and my friends.