Meat on the Bone

There really is nothing like meat cooked on the bone! As a gift, a few of the guests had some absolutely beautiful bone-in Veal Loin Chops sent to the lodge from Allen Brothers. (www.allenbrothers.com)

So for dinner we enjoyed... Thyme and Orange marinated & grilled Veal Loin Chops served with a savory Morel Mushroom & Asparagus Bread Pudding sauced with Veal Jus.

The chops could not have been more delicious. Perfectly cooked (if I do say so myself) and enjoyed all the way down to the bone.

The bread pudding was inspired by a book that I just finished by Barbara Kingsolver called Animal, Vegetable, Miracle. A truly amazing book that documented the life of Mrs. Kingsolver and her family as they spent a year procuring as much of their food from neighboring farms and their own backyard. I highly recommend the book, it is an inspiring look on how much we are missing in the short trip from fork to mouth. (www.animalvegetablemiracle.com)

Below is the recipe for the Morel Mushroom Bread Pudding, I have made a few changes from the original recipe provided by Deborah Madison that was included in Animal, Vegetable, Miracle Book. Eat Well!

Morel Mushroom & Asparagus Bread Pudding

3 cups skim milk
4 egg yolks
2 egg whites, whipped lightly
2 cups grated Gruyere cheese
1 baguette, torn into 1/2 inch pieces
Salt and freshly, ground Black Pepper
3 Tablespoons unsalted Butter
1 Pound Asparagus, cut into 1 inch pieces
1 Pound Morel Mushrooms, washed & roughly chopped if large
1/2 cup chopped Parsley

Preheat the oven to 350 degrees.

In a large bowl whisk together the Milk, Egg Yolks, grated Cheese, Salt and Pepper. Add the torn Baguette to the bowl, toss to combine and allow to sit for at least 2o minutes.

In a saute pan, heat the Butter over medium heat and cook the Shallots for 2-3 minutes. Add the Asparagus, cooking for 1-2 minutes followed by the Morels, cooking until they are just wilted. Season with Salt and Pepper, allow to cool to room temperature.

Once the Morel/Asparagus mixture is cool, toss with the soaking Bread, fold in the Parsley and then fold in the whipped Egg White.

Divide the Bread Pudding between 10 greased 6 ounce ramekins and bake in the preheated 350 degree oven for 35-40 minutes. Serve either in the ramekin or unmolded. Alternatively the Bread Pudding can be baked in a greased casserole dish for 45-50 minutes and served family style.

Eat Well!