Friday, December 6, 2013

December 6, 2013

A Thought for Today

“Every society has the criminals it deserves.”


                                                                   A. Camus 


A Piece of My Work


Putto (V)


I am experimenting with the putto's and found that the relationship between the size of the figure and the background plate may add considerably to the overall effect. I like this putto more than the last one shown.




A Recipe for Today


Mixed Vegetables and Veal Stew

From Jeff Smith’s “Frugal Gourmet on Our Immigrant Ancestors”
This is one of my preferred dishes. It is a great recipe that requires a lot of work but the results are much appreciated by all those lucky to eat it. I first learned about "Ghiveci" at home. When I started my travels in Turkey, I found out that the recipe is a Turkish dish that entered the cuisine of those who like 'soul food'...
1/3 c. all-purpose flour
3 tsp. salt
1 ½ tsp. black pepper
2 ½ lbs. boneless shoulder veal cut into 1” cubes
2 ½ tbsp. butter
¼ c. olive oil
2 medium yellow onions peeled and sliced
3 cloves garlic peeled and crushed
1 c. carrots, sliced
2 c. turnips  peeled and chopped
2 c. parsnips peeled and chopped
2 c. celery root, peeled and chopped
4 c. eggplant,  cut in ½” cubes
2 c. zucchini, cut in  ½” cubes
1 ½ c. green bell pepper, cored, seeded, and cut into ¼” strips
2 c. leeks, only the white part, cleaned and thinly sliced
3 c. cabbage (½ of a small head) thinly sliced
2 c. tomatoes, coarsely chopped
2 c. baby okra, cut or whole
3 tbsp. parsley, finely chopped
1 tbsp. marjoram, dried
1 tbsp. thyme, dried
1 c. beef stock
1 c. dry red wine  
Plain yogurt or low-fat sour cream 
In a bowl combine the flour, ½ tsp. of the salt, and ½ tsp. of the pepper. Add the veal pieces and toss until the cubes are well coated. Remove the meat from the flour, sifting it through your fingers to shake off the excess flour. Sauté the veal in butter and oil in an 8- to 10-qt. Dutch oven over medium-high heat, stirring frequently, until brown on all sides, about 5 min.
Add the onions and garlic and cook, stirring frequently, until the onions are soft, about 5 min.
Add all of the remaining ingredients and stir until well mixed. Cook, covered, over high heat, until the liquid boils. Season with salt and pepper to taste. 
Place in a preheated 350 oven. Bake, stirring several times during cooking, until the vegetables are very tender, about 1 hour. Serve hot. Garnish each serving with yogurt or sour cream.
Serve with polenta. 
Makes about 20 servings.

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