Veal Demi Glacé

Every kitchen should have a great Demi glacé on hand.  The depth of flavor cannot be replicated, slow roasting and time are crucial to making a deep brown, clear and shiny finished product.  I make this recipe 2-3 times per year, freezing it in small batches for later use. 25 lbs. Veal Bones 8 onions…

Bolognese a/k/a Meat Sauce a/k/a More Please….

One of life’s truisms is that everyone loves pasta, don’t let them tell you otherwise – that is just an attempt to make you walk away from the pasta bowl to save more for them. Honestly.