Tags » Veal

District 10 at Suntec serves up exclusive dry-aged beef

From SuperAdrianMe.com

Dry-aged beef is usually served in upscale steakhouses and gourmet meat purveyors. The dry aging preparation involves allowing the beef carcasses, usually large primals or subprimals, to be stored without protective packaging in refrigeration for several weeks to allow the natural enzymatic and biochemical processes to take place.  430 more words



I don’t know about you but I have a very special bond with my mother from as early as I can remember.  Was it the gentle way she spoke, the awareness she had regarding my sensitivities, how she took a keen interest in caring and nurturing me or was our bond strengthened due to my mother’s perseverance to save my life as a new-born?   798 more words


RICOTTA GNOCCHI - The Spread, South Norwalk, CT

Fluffy like a hot marshmallow in your mouth. It was lighter than your normal gnocchi, so I thought I wasn’t getting as full as fast, but that was a sick joke, once I ate the whole plate and had a food baby inside me. 177 more words


Meat & Bean Chili

Cool weather + the weekend + Sunday football games mean only one thing: its also chili season. No matter whether you like yours with beans or without, filled with meat or vegetarian friendly, in a red sauce or a white one, spicy or mild, this is definitely the season for chili. 417 more words


Recipe: All Purpose Veal and Beef Stock

We learned how to make stock in a recent Culinary Arts I lab. Because it takes so long to make, we picked up where the previous class left off and then prepared a new batch to simmer for several hours after class.  560 more words

Back To School

Veal Nut Stuffing

1/2 cup butter
1 cup chopped celery
1 cup chopped onions
1 cup sliced mushrooms
1/2 cup ground veal
1/2 cup chopped fresh parsley
1 tbsp sage… 72 more words