Being from German and Irish heritage, I grew up with a lot of meat and potatoes. And onions. Melt a stick of butter, throw in some onions, and cook any meat. Repeat the process with sliced potatoes and a green salad, and that’s what I call dinner.
As is typical with most classic European dishes, it all began with the basic ingredients the average family could afford. In this case the subject is veal, (more…)