Spätzle and Halal Veal Schnitzel with Jaeger Sauce on CBC's Weekend Morning Show!

This morning I will be presenting these comfort foods on CBC's Weekend Morning Show with host Terry MacLeod.  These dishes are so easy to prepare.  I used Halal Veal from Millad's Supermarket on Notre Dame in Winnipeg.  The calf is raised free and naturally and without cruelty.  

The Spätzle is available from Nature's Farm at today's St. Norbert's Farmer's Market at the Eagle's Club from 10 - 1.  Preparing it couldn't be easier.  I simply sautéed it in brown butter with nutmeg.

Enjoy!

Jaeger Schnitzel with Spätzle

Veal cutlet, pounded thin and floured both sides (Local Halal Veal is available at Millad’s Supermarket on Notre Dame) Optional method:  Slice veal into strips, toss with a bit of seasoned flour, and then brown, remove from pan instead of larger pieces of meat.

1/2 cup mushrooms, sliced (or more if desired)

1 tsp. garlic and fresh parsley, chopped

2 tbsp. onion (or shallots), finely chopped

1 finely diced carrot

½ cup white wine (some people use apple juice)

¼ cup cream

½ cup +/- veal or beef stock (optional if prefer more cream)

Salt and Pepper, to taste

Optional:  smoked hot or sweet paprika

Cooking Directions

Pan with oil/ butter, mix hot, sauté veal cutlet on both sides until lightly browned. Take cutlet out of pan, keep to side. Add mushrooms, garlic, onions and parsley, and sauté until partially cooked. Add wine, de-glaze pan, then and cream. Put cutlet back in pan and let simmer in sauce for one minute to two minutes.

Serve with Spätzle from Nature’s Farm that has been sautéed in brown butter with nutmeg, as follows:

1 pkg Spätzle from Nature’s Farm (available at St. Norbert’s Farmer’s Market on Saturday at the Eagle’s Club)

1/3 -1/2 cup Notre Dame Butter

Healthy grating of nutmeg or good pinch ground nutmeg

Salt and pepper, to taste

Ethically sourced veal and foie gras on CBC's Weekend Morning Show!

This morning I presented the following dishes for CBC's Weekend Morning Show with host Terry MacLeod.  I chose these as they are considered controversial but do not necessarily need to be, if sourced and handled properly.  It is important to get to know your butcher, farmer or producer to understand the products offered.

The Foie Gras comes from Brome Lake, Quebec.  It is a free range duck.  They are not penned and walk around freely.  They come to be fed.  The whole duck is used in different products.  They provide an excellent foie gras and is available at DeLuca's on Portage Ave.  

The Veal steak is also a free range product and not treated as large commercial production of milk-fed veal.  This was Halal and is available at Millad's Supermarket on Notre Dame in Winnipeg.

Photo coming soon!

1. Seared Foie Gras with fig or pear compote

Prepare crostini or toasts and top with warm compote as recipe follows;

1/2 - 1 whole sliced pear or 2-3 sliced fresh figs
1/2 tsp butter
ground hazelnuts (optional)
deglaze with Frangelico or Disorrono

Cook pear or figs in pan and cook down with liquor.

Prepare foie gras slices by slightly seasoning with sea salt.  In a hot pan, sear foie gras on both sides until brown and deglaze with liquor.  Place on prepared toasts, top with a few grains of Fleur d’sel or good sea salt and serve immediately.
Enjoy!

2. Veal TBone steak
Talk with your butcher as to wanting free range or rosé veal.  Halal veal would qualify.

Prepare steak as to your desired doneness, recommend rare, serve as desired.

Enjoy!