{"id":272230,"date":"2010-02-03T16:05:24","date_gmt":"2010-02-03T21:05:24","guid":{"rendered":"http:\/\/nourishedkitchen.com\/?p=3082"},"modified":"2010-02-03T16:05:24","modified_gmt":"2010-02-03T21:05:24","slug":"pan-fried-veal-with-rosemary","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/272230","title":{"rendered":"Pan-fried Veal with Rosemary"},"content":{"rendered":"
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Veal gets a bad rap. We all can’t help but to equate any <\/em>veal with industrial <\/em>veal.\u00a0 We imagine cute black-and-white calves, chained in a box, their faces forlorn as they lonesomely moo for their mothers.\u00a0 Yeah. It’s a grim thought.\u00a0 For that reason, I’d never really consumed veal until this summer when a box of meat that included little else but veal arrived from our meat CSA.\u00a0 A note in the box and a subsequent email explained that this <\/em>veal was different.\u00a0 This <\/em>veal was raised by momma.<\/p>\n

Indeed, the method of chaining and crating veal calves is a new practice, established in the years following World War II when the agricultural communities of the United States began their dramatic move from the small, intimate and self-sustaining farms they were to feed-lots and monocropping.\u00a0 Dairy farmers moved male offspring, who otherwise held little value, indoors to save space and costs in an era when young farmers were encouraged to “modernize.”\u00a0 Tradition, as is often the case, was lost under the effort to modernize the agriculture of America’s heartland.\u00a0 Prior to this change, veal calves were raised alongside their mothers in open pasture, under the sun and with access to clean air and fresh water before their brought to harvest at about the same time lambs are traditionally slaughtered.\u00a0 Thanks to the renaissance of truly traditional and sustainable farming practices – and, in a way, to the raw milk movement – humanely raised veal is increasing in availability.<\/p>\n

Far from the milky white meat of calves fed on formula devoid of iron and raised in crates so small they can’t even turn around, the meat of pasture-raised veal is a rich magenta-like pink hue to the calves access to their natural diet of mother’s milk and fresh pasture grasses – resulting in an improved life prior to harvest for the calves and in improved nutrient density of their meat.\u00a0 Pasture-raised veal is sinfully tender and mild by comparison to beef, but dense in vitamins, minerals, conjugated linoleic acid and offers a better omega-3 to omega-6 ratio than its formula-fed, crated alternative.<\/p>\n

So, upon receiving that first box brimming with pasture-raised veal: cutlets, chops, ground veal, roasts, I prepared our first meal.\u00a0 The meat was tender and made flavorful by veal’s wholesome, healthy fats combined with fragrant, herbaceous rosemary.\u00a0 It was, in short, divine<\/em>.<\/p>\n

My son, aged four, gazed up at me from his first bite of pain-fried veal and said, “Mama, what is <\/em>this wonderful meat?”<\/p>\n

I glanced down at him.\u00a0 My memories of hearing the stories of crated veal still fresh in my mind and I hesitated, if only slightly before I simply said, “Well, honey, it’s veal and veal is a baby cow.”\u00a0 I braced myself for the flood of tears, remembering how, when I was four I’d asked my step-grandmother to purchase a can of veal-based food for her irrationally large number of cats and she responded with a half-hour long diatribe railing against the dismal condition of crate-raised veal calves.\u00a0 I cried for days at my audacity for suggesting she purchased something made with – gasp – baby cows<\/em>!<\/p>\n

Instead, my son was silent for a moment before he responded, “Can we try a baby pig next?”<\/p>\n

Recipe: Pan-fried Veal with <\/sup>Rosemary<\/h2>\n

The pine-like, herbaceous scent of fresh rosemary infuses this recipe for pan-fried veal cutlets with a subtle vibrant flavor that is well complemented by the addition of preserved Meyer lemon with its bright, slightly salty taste.\u00a0 The\u00a0 flavor of shallots caramelized in bacon fat adds a smoky touch to the tender cutlets of veal.\u00a0 This recipe was featured in Nourished Kitchen’s Recipe Cards<\/a> (enter code FEFEB20<\/strong> for 25% through February 9th).<\/p>\n

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Read the rest of Pan-fried Veal with Rosemary<\/a> (240 words)<\/p>\n
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\n\u00a9 Jenny for The Nourished Kitchen<\/a>, 2010. |
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\nPost tags: cafos<\/a>, veal<\/a>
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Veal gets a bad rap. We all can’t help but to equate any veal with industrial veal.\u00a0 We imagine cute black-and-white calves, chained in a box, their faces forlorn as they lonesomely moo for their mothers.\u00a0 Yeah. It’s a grim thought.\u00a0 For that reason, I’d never really consumed veal until this summer when a box […]<\/p>\n","protected":false},"author":146,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-272230","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/272230","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/146"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=272230"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/272230\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=272230"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=272230"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=272230"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}