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Consumers Warm Up to Humanely Raised Veal
While the vegetarian trend has continued to rise, a meat movement is also gaining popularity. The latest subject in sustainable agriculture? Pasture-raised veal.
Definition: Saltimbocca
Saltimbocca
Popular in Italy and especially Rome, saltimbocca is a dish made traditionally with veal cutlets but sometimes with chicken or pork. The meat is usually pounded thin and wrapped in or topped by prosciutto and sage leaves.
Often cooked in white wine and butter or oil, the veal is then seasoned with its own sauce and sometimes capers.
The Leanest Cuts of Meats Revealed
Sick of chicken yet? You're not alone, but how does someone who's trying to watch her calories and fat intake pick a lean type of meat? I found a basic breakdown on the leanest meat choices on Yahoo and I thought it would be helpful in deciding which meat meets your needs.
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Let's Dish: What Are Your Culinary New Year's Resolutions?
Every January, we are filled with renewed determination to be more organized, stop smoking, or lose weight. While I make plenty of common New Year's resolutions, since food and cooking are such an important part of my life, I make culinary resolutions as well. Whether it's sharpening my knife skills, learning an unknown kitchen technique, or experimenting with exotic cuisines, I always feel like I have something new to learn.
Must-Read: Lobel's Meat Bible
I have a confession to make. Although a good number of you are vegetarians, and even more of you eat less meat now that we're in a recession, I still crave meat on a regular basis — whether it's a lamb chop, slice of jamon Iberico, or charcuterie. So when I received a copy of Lobel's Meat Bible ($40), a new book by revered New York butcher brothers Stanley, Evan, Mark, and David Lobel, I couldn't wait to check it out.
Must Read: It's About Time
If you live in the Boston area you may be familiar with Chef Michael Schlow.
A James Beard Award-winning chef, Schlow owns three wildly successful restaurants: Radius, Via Matta, and Great Bay. Although I've never dined at one of Schlow's establishments, I recently got my hands on his cookbook, It's About Time ($24.71).
Must-Read: Ten
Sheila Lukins, food editor for Parade magazine and author of the The New Basics and The Silver Palate Cookbook, is known for her all-encompassing books, which are packed with reliable recipes for traditional American fare. Her seventh recipe collection, entitled Ten: All the Foods We Love and Ten Recipes For Each ($19.95), combines cooking expertise with an unconventional format: 32 chapters on her favorite foods, with 10 recipes for each. See what I thought of it when you read more
Fast & Easy Dinner: Chicken With Prosciutto and Sage
If you shy away from saltimbocca because you don't eat veal, then do yourself a favor and try this twist on the classic Roman dish, which uses chicken in place of beef. The sage and prosciutto fulfill the recipe's promise to "jump in the mouth."
Dredging the chicken in flour creates a delicate, velvety texture, and a wine broth keeps the meat from being too dry.
Carol Alt Eats It Raw
Carol Alt used to hit the runways, but now she's hitting the produce aisle, since she's way into the raw food diet. She's been following it for the past 12 years, so what got her hooked? Early in her modeling career, she was told to lose weight and did so by dieting (and depriving herself) silly.
Splurge of the Week: ANSR
You might not have heard about light therapy within skin care, and so I thought I'd shed a little light on the subject. (Zing! Tip your waitress, try the veal!) In simple terms, light therapy — also called phototherapy — uses different wavelengths of light to combat acne and stimulate collagen production.
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