herbal dinner rings

delightful freshly plucked rosemary rings the napkin, while mint flower heads and a couple of my mosquito beater lemon geranium scents complemented our dinner of lemon pancetta and rosemary stuffed veal


dirt on finger nails adds true island grit
oops

8 1/2 lb breast of veal
1 tablespoon salt
1 1/4 teaspoons freshly ground black pepper
2 cups Italian bread crumbs
10 ounces pancetta or go rural and use bacon, cooked until lightly brown not crisp, finely diced (reserving 2 tablespoons of the rendered fat)
1/2 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
4 tablespoons fresh squeezed lemon
3 tablespoons garlic
1 1/2 tablespoons minced fresh rosemary, plus another 2 whole sprigs
1 lemon, zested
1 large onion, coarsely chopped
2 medium carrots, coarsely chopped
1 cup white wine
1 cup chicken stock

First butterfly the breast of veal.
Season on both sides with 2 teaspoons salt and 1 teaspoon pepper.
preheat oven to 350F.
Next in a mixing bowl, combine the bread crumbs, pancetta, Parmesan, olive oil, 1 tablespoon lemon juice, garlic, minced rosemary, and lemon zest and stir.
Spread the bread crumb mixture evenly over the pounded portion of the veal leaving the edges clean.
Carefully roll the meat lengthwise and tie every 1 1/2 inches. I use kitchen twine. I save bread crumb mix that falls out of the ends of the roast as I tie.

In a dutch oven over med heat, make the reserved rendered fat very hot, and brown the roast on all sides, turning occasionally, about 12 to 15 minutes.
Remove the veal from the pan and add the onions and carrots and carmelize the onions, stirring about 4 minutes.
Add the white wine, chicken stock, remaining 3 tablespoons of lemon juice, rosemary sprigs, remaining teaspoon of salt and remaining 1/4 teaspoon pepper and return the veal to the pan.
This is when I add any of my dropped and reserved bread crumb mixture.
When the liquid comes to a boil, I cover the dutch oven and put her in the oven. Cook, turning a couple times, for 2 1/2 to 3 hours, until the veal is very tender.

Remove from the oven and transfer the roast to a platter.
Cover loosely with aluminum foil and let stand for 15 to 30 minutes before removing the kitchen twine and slicing.

Did you read about the find a farmer website? Saw it while reading the NYtimes. Forging a Hot Link to the Farmer Who Grows the Food by BRAD STONE and MATT RICHTEL
Published: March 27, 2009
western states are leading us to the promised land.

in other news: will miss dan seals
do you remember his god loves cowboy hearts?