The Bryn Mawr Farmers Market "Winter Market" is open this weekend - like all 4th Saturdays through April we're open with shorter hours 10am - 12noon with plently of delicious items on offer from our usual vendors.
Brave the cold and come out to see your neighbors while you purchase delicious local produce, meats and products from our vendors. Bring home a winter's bounty of ingredients for your cozy weekend meal and stock up on items for the week and the month.
We especially love making stews at this time of year and find a recipe from the new Spanish cookbook "The Book of Tapas" by Simone and Ines Ortega offers a delectibly different rendition of mom's veal stew:
White Rice With Veal [serves 6 - 8]
31/4 - 41/2 lb breast of veal
2 carrots, thickly sliced
1 onion, studded with clove [optional]
1 bay leaf
3/4 cup white wine
21/2 cups long grain rice
1/3 cup butter
2 Tbsp all purpose flour
2 egg yolks, lightly beaten
1/4 tsp meat extract [or stock cube concentrate]
1 tsp chopped parsley
salt and pepper to taste
Put veal in a large pan or casserole, pour in enough water to cover and add a pinch of salt. Add the carrots, onion, bay leaf and white wine. Cover and bring to a boil, then lower heat and simmer for 1 1/2 hrs, until veal is tender. While veal is cooking, skim off the froth that rises to the surface.
Meanwhile, cook the rice separately as per your preferred method until just tender and run under cold water. Drain well and put aside. Lift the veal out of pan and carve the meat. Put the meat in a dish and ladle some of the stock over it to keep warm. Strain and reserve the remaining stock.
To make the sauce, melt half of butter with the oil in a pan over medium heat and gradually stir in the flour stirring constantly for 2 mins.. Stir in 3 cups of reserved stock and cook, whisking to prevent lumps forming. Gradually stir in a little of the stock into the egg yolks in a bowl taking care that the yolks do not curdle. Add to the sauce together with meat extract and parsley. Season with salt and pepper to taste. Add the veal meat and keep sauce warm but do not allow it to cook further. Melt the remaining butter in another pan. Add the rice, season with salt and heat through, stirring with a wooden spoon. Spoon the rice onto a platter and then spoon the veal on top of the rice in the center of the plate. Serve immediately with more of the sauce on the side.
For a breakfast treat on Sunday or for a nice light meal with a salad, try using your market purchases for a Vegetable Tortilla [4 hearty portions] :
4 Tbsp olive oil
1 onion, finely chopped
1 green and 1 red bell pepper each, chopped
1 eggplant, chopped [optional]
1 zucchini, diced
2 tomatoes, diced
salt and pepper to taste
Heat the oil in a skillet over low heat. Add onion and fry for 4 mins on low heat adding remaining vegetables as onions become transulcent. When vegetables are browned add tomatoes and cook until liquid evaporates and the mixture has thickened.
Beat the eggs with a pinch of salt in a large bowl. Increase the heat under the vegetables. Tip in the egg mixture and cook, shaking gently until egg becomes set and lightly brown on the underside. Invert the tortilla onto a place and then return it to the pan cooked side up. Cook, Gently shaking the skillet occasionally, until the underside is set and golden brown. Serve immediately or reserve and serve at room temperature cut into wedges with a side salad.
Happy winter cooking!
Laura and Molly