Dec 16 2008

Veal with Orange Herb butter & Asparagus Maltaise

Published by at 11:46 am under Veal Recipes

Barbecued veal recipe with herb-orange butter and white asparagus topped with sauce maltaise.

Duration : 0:9:0

24 responses so far

24 Responses to “Veal with Orange Herb butter & Asparagus Maltaise”

  1. NoirMusicon 16 Dec 2008 at 11:46 am

    I agree with you …
    I agree with you 100% that it is available but any veal, or beef, chicken, pork etc for that matter…that you buy from a grocery store is inhumane 100%. Anyone who has ever seen a meet processing facility or a feedlot knows that.

  2. NoirMusicon 16 Dec 2008 at 11:46 am

    Better to eat …
    Better to eat feedlot beef that has had longer to suffer? I agree with you, but really adult cows have it worse, they live longer.

  3. ramzini620on 16 Dec 2008 at 11:46 am

    you are hot. its …
    you are hot. its too bad you eat tortured baby cow.

  4. bubbaUKon 16 Dec 2008 at 11:46 am

    She is hot…i will …
    She is hot…i will like to date her!

  5. tiramisufanon 16 Dec 2008 at 11:46 am

    lovely video Ms. …
    lovely video Ms. Glaze….I think it epitomizes what French food is….classic and simply. I love the entire dish and I think I will try it soon.I don’t know why you aren’t on the Foodnetwork..!!

  6. mrsglazeon 16 Dec 2008 at 11:46 am

    yes, unfortunately …
    yes, unfortunately slaughter houses tend to be sad cruel places. I don’t know what to say to you here, except to agree with you. However I do eat meat, and I choose to buy meat from small producers that raise animals and slaughter as humanely as possible.

  7. SWEETLiPS689on 16 Dec 2008 at 11:46 am

    i search veal in …
    i search veal in the search box,watch how they are slattered..then i watch this..all i can do now is throwup..and im plan on being a vegan.

  8. mrsglazeon 16 Dec 2008 at 11:46 am

    I couldn’t agree …
    I couldn’t agree more!

  9. xyzpdq1122on 16 Dec 2008 at 11:46 am

    Nearly all American …
    Nearly all American meat, even that which is so-called “free range” is raised in inhumane conditions. But it is still delicious!

    Support your local, small-scale farmers and support changes to allow more humane slaughtering, not just that in large-scale processing plants.

  10. ChefTipson 16 Dec 2008 at 11:46 am

    Very nice!
    Very nice!

  11. mrsglazeon 16 Dec 2008 at 11:46 am

    Also, most chef’s …
    Also, most chef’s won’t use veal that is brought up in inhumane conditions. It’s very unpopular on American menus for this reason which is why farmer’s are pushing to change that image.

  12. mrsglazeon 16 Dec 2008 at 11:46 am

    Perhaps you should …
    Perhaps you should do some digging into the humane practices as well. There are farmers all across America. NY Times did an article on it awhile back. Check out Misty Morning Farm in PA. Veal is more flavorful if it allowed to walk around. The definition of veal is simply a calf that is butchered at 8-10 weeks

  13. mrsglazeon 16 Dec 2008 at 11:46 am

    I commend you on …
    I commend you on taking interest in the whole process — too many people are willing to close their eyes and look the other way but again, I don’t live in the U.S. I live in France. Research California veal and see what you come up with.

  14. mrsglazeon 16 Dec 2008 at 11:46 am

    I cook in France. …
    I cook in France. Not in the United States. My videos are filmed in France and most of the meats and produce I use I buy from the 3-star restaurant I work at. I really can’t speak for the American beef industry because I don’t live in the country, but I think the slaughter business in the States is inhumane no matter what the animal is. I understand your gut reaction to slaughtering baby animals but I tend to feel sorry for all of them at all ages, not just a select few.

  15. joolenkaon 16 Dec 2008 at 11:46 am

    Hi, I just did some …
    Hi, I just did some more digging on the subject and this is what i found:
    “There are only about a handful of ranchers nationally who free-range their veal,” says Dean Conklin, executive director of veal marketing for the National Cattlemen’s Beef ociation in Denver. He estimates that free-range veal represents only about 5 percent of the approximate 717,000 head of veal produced each year.

  16. joolenkaon 16 Dec 2008 at 11:46 am

    (cont’d from below) …
    (cont’d from below) Therefore, the majority of veal is still raised in cages, still unimaginably cruel and inhumane. And it is still what the majority of people eat. And if it is raised “humanely,” it still has to make the horrific journey to the slaughterhouse, be separated from its mother and live a very short life. So, very few pluses there either.

  17. joolenkaon 16 Dec 2008 at 11:46 am

    I would be very …
    I would be very interested in knowing more about this. I actually seached the term “cage-free veal” and came up with nothing. If you can direct me to a resource online, I would greatly appreciate it. However, the fact that I did a number of searches with various combinations of phrases and still came up with nothing–indicates that this cage-free veal is very very limited. (cont’d)

  18. mrsglazeon 16 Dec 2008 at 11:46 am

    No one understands …
    No one understands this more than I do, because I have actually seen veal raised in cages in Holland and it’s unbelievably sad. However, in France it is NOT raised in cages, it is allowed to roam free. The same in California. Do a little research into it and you’ll find this is in the case in many countries.

  19. joolenkaon 16 Dec 2008 at 11:46 am

    when i learned that …
    when i learned that veal is actually a baby cow that was separated from its mother days after birth and then crammed into a tiny cage to atrophy its muscles and keep them ‘tender,’ i lost my taste for it forever. i can’t imagine how someone can cook veal with a smile on their face, knowing the awful journey that this sensitive animal had to travel to get to your plate.

  20. mrsglazeon 16 Dec 2008 at 11:46 am

    Were you trying to …
    Were you trying to clarify the butter through a paper towel? Hmmm, it should work easily. All the oil will go through and the solids will remain in the towel. Unless you’re in freezing cold temperatures it shouldn’t harden too fast. Another way is to melt slowly in a pot and then just pour off the oil carefully letting the milk solids stay on the bottom. Hope this helps!?!?

  21. win1forzipon 16 Dec 2008 at 11:46 am

    She certainly does!
    She certainly does!

  22. klinzonson 16 Dec 2008 at 11:46 am

    that looks so yummy
    that looks so yummy

  23. maddief24on 16 Dec 2008 at 11:46 am

    I have a question: …
    I have a question: my paper towel-butter situation didn’t work out quite so well. It was so slow I was afraid that the butter would harden before it all got through the paper towel. Any suggestions?

  24. booradley4000adon 16 Dec 2008 at 11:46 am

    When you’ve seen …
    When you’ve seen this chick chop the head off a rabbit, well. She’s still Smokin Hot!!

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