During my first week of cooking-by-the-book, I made Lemon Parsley Veal and Fresh-Squeezed Lemonade. As part of my on-going effort to polish some of my earlier posts, I’m reposting the recipes with updated (read: better) photography.
Lemon Parsley Veal—print this recipe
Step 1: Mix 1/4 cup olive oil, juice from one lemon, 2 tsp minced garlic, 1/2-1 tbsp dried parsley flakes, 1 heaping tsp dried rosemary. Coat 1 lb veal in the marinade and let sit for at least one hour, or refrigerate overnight.
Step 2: Heat a cast iron pan over medium heat until it begins to smoke. Add veal and sear on both sides. Cook each side for 2-3 minutes. Finish in 400° oven until you reach desired doneness.
serve with grilled asparagus and lemon
Step 1: Heat 1 cup of water and 1 cup of sugar on the stove until the sugar is completely dissolved.
Step 2: Squeeze 6 lemons and pour the juice into a pitcher (I believe mine holds about a gallon). Add your simple syrup. Refrigerate until cool. Add ice water to fill pitcher.
(not pictured: finished pitcher of lemonade. oops)