HAVE A ROSY ROSH HASHANA

Rosh Hashana is full of excitement and anticipation, but can be overwhelming and daunting with shopping lists and menus.  My goal, as a personal chef, is to make my clients’ lives simpler and less stressful by helping them with tips and techniques to conquer the most overwhelming tasks during this upcoming holiday season (and every holiday for that matter)…COOKING!  

If you don’t live in the Ohio area and cannot hire me to make your Rosh Hashana, I would like to provide simple recipes for my readers to jump in and out of the kitchen.  I love veal and was so excited to order rose vealpepper steaks from Grow and Behold to create this one pot wonder.  This specific veal is ridiculously tender and flavorful and takes literally minutes to prepare!  If you want to be in and out of the kitchen and have a great main dish for Rosh Hashana, this recipe is the way to go.    

And just so you remember…Grow and Behold meat is kosher, raised on a pasture and better than any organic meat! They use NO hormones and NO antibiotics and their sausages and hot dogs have NO nitrates or preservatives. They visit all of their farms and work directly with the growers to ensure that Grow and Behold standards for animal welfare and pasture management are met. 

 Use the code “alibabka15” and get $15.00 off your order of $100 or more! Your taste buds will never be the same! (expires 9/30/2015)

Rose Veal Pepper Steak with Glazed Apples

1 lb. Rose Veal Pepper Steak

1/4 Cup Oil

1/2 Cup Flour

1 Cup Vegetable, Chicken or Beef Broth

2 tsp. Minced Garlic

1/4 Cup Brown Sugar

1/4 Cup Whiskey

1 Gala Apple, cored/de-seeded and cut in half and thinly sliced.

In a cast iron or non-stick pan, heat oil over medium high heat.  Coat the veal in flour until fully covered.  Shake off excess flour and place each piece carefully in the hot oil.  Cook for 2 minutes on each side. Remove veal from hot oil and place on a separate plate.  Turn the stove down to medium and pour in vegetable broth.  Using a spatula, scrape all of the brown flour bits off the bottom and simmer for 1 minute.  Add the garlic, brown sugar and whiskey and simmer for another 5 minutes.  Add the veal back into the pan and sprinkle in the apple slices.  Stir to coat the apple and veal in the sauce and simmer for two minutes. Serve hot.