{"id":659,"date":"2010-04-30T18:29:38","date_gmt":"2010-04-30T22:29:38","guid":{"rendered":"http:\/\/food.hoggardwagner.com\/?p=659"},"modified":"2010-04-30T18:29:38","modified_gmt":"2010-04-30T22:29:38","slug":"dinner-april-3-2010","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=659","title":{"rendered":"dinner, April 3, 2010"},"content":{"rendered":"

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I generally avoid preparing or eating veal (for the expense;\u00a0 the problematic ethics attached to most of its sources; and the fact that, unless sympathetically prepared, it can end up tasting pretty bland).\u00a0 It’s probably been years since I’ve had it in my kitchen, but with the memory of one particular recipe I’d not been able to dispose of, I was tempted to give it a try when I came across an attractive package at Garden of Eden<\/a>.<\/p>\n

It enclosed two small veal loin chops described as “natural, untethered, no growth hormones or artificial ingredients”, and identified as the product of a family firm in southern Wisconsin, Strauss Brothers<\/a>.\u00a0 The price per pound was modest, especially considering the almost fabled luxury of the product.\u00a0 Moreover, the chops themselves were smallish, and that makes sense to us.<\/p>\n

Free-range veal?\u00a0 I spent a lot of time on the dairy farms of our Wisconsin relatives when I was young, where I wondered where and why each cute newborn spotted calf disappeared before we could become very attached to them, so naturally I was intrigued, even if I knew the Strauss Brothers’ critters hadn’t really spent much time on those advertised ranges.<\/p>\n

I didn’t go with the recipe I had in mind when I bought the chops, but rather one which absolutely could not be more simple and easy, and which would surely convince any skeptic of the potential robustness of veal.<\/p>\n