Tag Archives: sauces

A Segue- Veal Chops with Mustard Cream Sauce

As the leaves begin to change and the air starts to get that certain crispness, we begin to long for foods which warm our bodies and our hearts. Ahhh, the joys of comfort foods, those starchy, carb-loaded treats which are so supremely satisfying. Although I have deeply enjoyed my seasonal flirtation with such succulent and tender trollops as fresh, homegrown heirloom tomatoes and ripe, voluptuous ears of sweet corn, their fickle, fleeting nature has left me with a longing for the hearty persistence of fall and winter root vegetables.

The earthy pungency of mushrooms and pop of parsnip and cauliflower, Thoughts of potatoes in all their glorious forms are awakening in my mind. I long for those foods, which when ingested, leave one with nothing more than a deep desire for pleasant slumber! As the cold begins to induce that bitter urge for hibernation, I bid a fair a due to that sweet lady, Summer- and welcome the more haughty offerings inherent in falls’ cupboard.

As segue into the new season, I offer this rich and satisfying little tidbit:

Veal Chops with Mustard Cream Sauce


  • 2 veal chops
  • 2 tsp olive oil
  • 2 Tbsp butter
  • 1 shallot, finely diced
  • 2 garlic cloves, minced
  • 1 tsp caraway seeds
  • 1 tsp capers
  • 1/4 cup white wine
  • 1 tablespoon fresh thyme
  • 1 tablespoon fresh lemon juice
  • 1/4 cup heavy cream
  • 1 Tbsp Dijon
  • salt
  • pepper


Season the veal chops with salt and pepper, coating evenly on both sides. Preheat large skillet or grill then brown the chops until they reach a temperature of 160° F at the center.

Finely dice the shallot and garlic and Sauté the shallot in the oil for 5 minutes.  Add the garlic for another minute along with the capers and caraway seeds. Deglaze the pan with white wine and scrape off the brown bits in the pan. Finally, add in all of the remaining ingredients (except for the veal) and mix well. Warm this up for two minutes until the sauce is simmering and starts to thicken.


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Black and Blue Spelt Pancakes

Winter in the Midwest, it can be relentless! As is testament, I look out my doorway on this blustery Ohio morning and see what appears to be an endless field of ice. I’m imagining many souls waking to the same who have to venture forth to their work places and feeling fortunate that I am able to work from home. I also imagine many of those same folks who are trudging out, slipping and sliding about, and heaven forbid, maybe even a fall or two.

It is under these pretenses that I issue this directive:

Stay home! Call in sick. Do what ever you have to avoid the madness and stay home to a nice, long, leisurely breakfast! The economy will still suck tomorrow but you will avoid all the nastiness mother nature has hurled at us- And possibly avoid a serious fall or car crash that could cause you a few bumps and bruises.

Trade them instead for this fabulous recipe:

Black and Blue Spelt Pancakes

Black and Blue Spelt Pancakes

-Makes 12


1 cup plus approximately 2-3 Tbsp light, stone ground spelt flour (the coarse stuff doesn’t work. Got to be the light stuff)
1 Tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp roasted Saigon cinnamon

¼ tsp nutmeg
1 beaten egg
3/4 cup milk

¼ cup organic yogart
2 Tbsp cooking oil
1 tsp vanilla


1. Combine the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Make a well in center of flour mixture, set aside. Combine the egg, milk, yogart, vanilla and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Add additional milk to thin batter if necessary.

2. For standard-size pancakes, pour or spread about 1/3 cup batter into a 3-inch circle on a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.

Black and Blue Sauce


1 cup Grade A Maple Syrup

1cup fresh Blackberries

1 cup fresh Blueberries

1 tablespoon raw honey

1/2 teaspoon lemon juice


Boil 1 cup syrup, blueberries, honey and lemon juice in heavy medium saucepan until reduced to generous 1 cup, about 12 minutes. Allow to cool to lukewarm. Toss in Blackberries just before serving and pour over pancakes. Garnish with a dusting of confectioners sugar and grated lemon zest.

All Spelt product in our recipes locally sourced by The Farmer, The Miller, The Baker.


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Filed under Breakfast, Brunch, Fruit, sauces, Spelt, syrups

Beef Ragout with Winter Root Vegetables

A derivative of the French verb ragoûter , meaning “to stimulate the appetite,” ragoût is a thick, rich, well-seasoned stew of meat, poultry or fish that can be made with or without vegetables.


Beef Ragout with Winter Root Vegetables

1 lb.Beef sirloin tip –or-

14 oz. canned Beef

1 cup beef stock

2 medium carrots, chopped

1 medium sweet onion, diced

1cup turnip, diced

2 tablespoons butter

2 tablespoons Vidalia Fig sauce

1 tablespoon Worcesteshire sauce

1 tablespoon fresh thyme

1 teaspoon corn starch

½ tablespoon olive oil

¼ teaspoon celery salt

¼ teaspoon anchovy paste

Salt and pepper to taste

Brown sirloin tip in olive oil and brown, turning once. Sit beef aside. Add one tablespoon butter to 12” skillet. Melt butter and add onion, Sauté over medium heat until caramelized. Add carrots and turnip and continue to sauté for 6 minutes. Add beef stock, Vidalia Fig sauce, Worcestershire sauce, anchovy paste, brown sugar and remaining tablespoon of butter then stir until simmering. Dissolve cornstarch in ¼ cup warm water, then add to mixture. Add, fresh thyme, celery salt, pepper and salt, simmer until sauce thickens.

*Serve over buttered egg noodles and sprinkle with fresh grated Parmigiano-Reggiano cheese and fresh thyme.

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Filed under beef, root vegetables, sauces, stews