Cooking advice

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.









Veal Oscar with Sauce Bernaise Recipe
Veal Oscar with Sauce Bernaise Category Beef Recipes 
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Ingredients And Procedures

6 Veal cutlets (1/4" thick,

Sirloin cut) Salt and black pepper Flour and butter 24 Warmed asparagus spears,

Cooked tender 3 tb Beef stock

1 Sauce bernaise

* Recipe follows * Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).Season with salt and black pepper.Dip in flour.Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown. Place on a large warmed platter.Pour the beef stock into a hot saute pan.Let it cook a minute or so,then pour over the cutlets. Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.Serves 6. SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and

chives,salt and black pepper to taste.Boil until reduced by two thirds.

 
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