Throwback: Lemon Parsley Veal and Fresh Squeezed Lemonade

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 Vealprint 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

Fresh-Squeezed Lemonade

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)

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2 thoughts on “Throwback: Lemon Parsley Veal and Fresh Squeezed Lemonade

  1. Pingback: Omelette Fuffins– South Beach Phase 1 Breakfast « By the (cook)Book

  2. Pingback: How To: Prep Ahead Freezer Ideas « By the (cook)Book

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