Monday, October 4, 2010

Veal Delicious


For years, one of my favorite comfort foods was pasta with cheese. That was it. Pasta, cheese, melt-in-my-mouth, let me die a happy woman.

And then I found out I needed to eat gluten-free, and
I thought, oh, no, what will I do? No more pasta. No more comfort.

Oh, poor me.

Well, for pity sake, that's not the case. I have found some fabulous gluten-free pastas over the last ten years that taste great. And with cheese and other goodies on top, you can't tell the difference. Really! {I've fooled many a guest.}

Recently, I discovered another yummy food. A cheese that I'd never tasted.

Havarti.

I have to admit, the name had always put me off. I thought of sour cheeses that I'd had in Greek food and my mouth puckered. I don't know what it was that I'd tasted way back when (maybe Haloume, sort of a ricotta-style cheese that is actually deliciously tart!), but I risked having Havarti cheese (big risk), and am I ever happy I did.

First rumor dispelled -- it's not from Greece. It's from Denmark.

Second -- oh, yum! It has a buttery texture and aroma, and it can be sliced, grilled, or melted. Perfect for cooking.

I made a Veal Parmesan substituting Havarti for half of the Parmesan and, wow, if I do say so myself. This is a meal that even my celiac friends can enjoy.


VEAL PARMESAN & HAVARTI


Ingredients:


1 pound veal cutlets

1 egg

¾ cup crushed rice chex cereal

1 teaspoon salt

1 teaspoon ground pepper

1 teaspoon crushed garlic

2 tablespoons oil

½ lemon, squeezed juice

¼ cup chicken broth (gluten-free)

2 mushrooms, sliced

2 cups cooked spaghetti (gluten-free)

1 ½ cups mixed cheese, half Parmesan and half Havarti

1 teaspoon dried parsley flakes


Directions:


Cook the spaghetti according to the package. While the water comes to a boil, do the following:


Meanwhile, whip egg in a pie tin. Drench the veal cutlets in the egg.


Crush the rice chex cereal. Add salt and pepper, and set in another pie tin. Dredge the veal cutlets in the rice cereal.


Heat the garlic in the oil on medium high. When the garlic is brown, set the veal into the oil and turn the heat down to medium. While the veal browns, squeeze in the lemon juice. Cook two minutes. Turn the veal, cook two more minutes and add the chicken broth. Cover and cook ten more minutes on medium low.


Now add the sliced mushrooms and cook two more minutes. When that is done, remove the veal cutlets from the pan and set into a broiler pan.


Mound the grated cheese on each of the slices. Set the pan under the broiler and broil four minutes.


To serve: set drained spaghetti onto a plate. Set one to two cutlets on each portion of spaghetti. Decorate with mushrooms and cereal “roux” from the saute pan. Sprinkle with parlsey flakes.



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If you'd like to know more about The Long Quiche Goodbye and want to download a few other recipes from me (on recipe cards), click on this link to my website: Avery Aames. I've posted recipes in the "morsels" section. There's lots of other fun stuff, as well. And sign up for the fan club to get in on the next contest...coming soon. October's newsletter just came out! You'll find it at this link: NEWSLETTER


11 comments:

  1. Looks wonderful, Avery! Havarti is one of my favorites--but I didn't know anything about it! Cool to find out it's from Denmark. And the rice Chex mix sounds like a yummy topping here. Thanks!

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  2. Thanks so much for this. I am fortunate enough to have no food issues, so i am ignorant of the limitations of gluten free. BUT, over Thanksgiving, we will have guests that are gluten intolerant. Will be serving this one night for sure!

    There are glutens in Chicken Broth??? I really need to read up on this.

    And, BTW over the weekend, I had a chance to use some more of that taleggio cheese that I discovered through The Long Quiche Goodbye (still the greatest name of a book ever). Gave you a nice shout out on today's post.

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  3. Boy, that sounds good. I have a lot of trouble bringing myself to eat commercial veal, however. They use brutal raising practices. And it's very hard to find local veal in my area. I tried! But maybe I'll just substitute some chicken breasts.

    thanks,
    Edith
    http://edithmaxwell.blogspot.com/

    ReplyDelete
  4. This looks yummy. Adding this recipe to my collection.

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  5. Yep - adding this one too . . .
    Thanks, Avery!

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  6. Year on the Grill,

    Yes, some chicken broths have "gluten" or wheat fillers. You'll find gluten in some bottled salad dressings and in soy sauce, too. It's sneaky. MSG has wheat in it. Licorice (my favorite candy of all time) has wheat in it. I've become a label-reader. Paul Newman dressings are safe. Pacific Soups are safe. Once you get the hang of it, it's not that hard. You can always substitute potato starch or corn starch, rice flour, etc. Hope your Thanksgiving guests have a great time with you. And thanks for the plug on your blog. You're the best!

    ~Avery

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  7. Max Writer - sorry to hear about veal. I bought mine from Whole Foods and so I assume it was the most organic production of the meat. Chicken would be a great substitution. I'd probably use a chicken "tender" to ensure the delicateness of the meat.

    ~Avery

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  8. I think it's so funny that you thought Havarti was a sour Greek cheese! It was one of my first favorite cheeses. There are so many other super cheeses that I rarely buy it anymore, but it seems like one of those cheeses everyone likes.

    ~ Krista

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  9. Brilliant idea to use the Rice Chex cereal! And you got me on the Havarti cheese idea. Can't wait to try this taste combo in the parm recipe.

    Cheers,
    ~ Cleo
    Coffeehouse Mystery.com
    Free Coffee Drawing LIVE today at 7 PM (Eastern)
    Cleo Coyle on Twitter

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  10. I think it's funny that something that sounds different makes us feel that it will taste different. Or maybe I'm just weird.

    Truffles? Harumph...until you try them. Gizzards, now there's word for you!

    ~Avery

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  11. Avery,
    I was directed to your post thru the Dorothy-L listserv and what a boon for me. I, too, have to eat gluten free and just went GF about 6 weeks ago. I am still in the self-pity woe is me stage some of the time but I'm getting better as the alternative of the sickness I've lived with for the past 10 years is so much worse.
    I haven't used the Chex cereal as breading as I have access to the Kinnickkinnick bread crumbs and really like those in things and on things but I may try the Chex as it is certainly cheaper than the GF bread crumbs and this looks delish! I'll be adding it to my recipe box and checking out your blog as well for other recipe ideas!
    Thanks!

    ReplyDelete