Niiice. Today I made a good dish. I made casserole roasted shoulder of veal. I started by browning the veal on all sides in butter. Then I boiled some bacon. Whilst the bacon was boiling I browned some carrots and onions in the veal fat and some extra butter. Return the veal to the pan, place the bacon strips on top and cover closely in aluminium foil. Put in the onion for a while until it reaches an inside temperature of about 175 degrees farenheit (I think, I’m writing this a bit late so I’ve slightly forgotten).
Meanwhile, I made some provencale tomatoes. I cored them, halved them and squeezed them to remove the seeds and juice. Then I mixed some breadcrumbs with some pounded garlic – garlic pounded in a mortar and pestle with salt gives so much more flavour than crushing it or even just eating it, I think it’s the salt combined with the pounding that brings out the flavour – some parsley and some mixed herbs. Then stuff the tomatoes with said mixture and put em in the onion for 20 minutes. After that I removed the veal from the casserole and placed it on a side dish. I then mashed the vegetables in to the juices (of which there were a lot of). It ended up tasting pretty good. The sauce was a bit like baby food and the veal was a tad overdone but those are my only real criticism.
I hope you liked this post! I’m really getting in to coffee recently (although I’ve loved it for a long time) so I gotta go make some (this time I’m serious with my outro). I’m looking in to getting a chemex, what do you think? Bye!
J’espère que vous avez aimé ce post ! Je me suis mis au café récemment (bien que je l’aime depuis longtemps), alors je dois aller en faire (cette fois, je suis sérieux avec mon outro). Je pense a m’acheter un chemex, qu’en pensez-vous ? Bye !