MICHAEL S. WIRTZ / Staff Photographer
Walter Staib, the chef at City Tavern, prepares to cut an inside round from a leg of veal. He was cooking for a segment of his "A Taste of History" public television series.
On the Side
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Bleeding over tradition
Knifework, Veal Olives, and Chef Staib at the nexus of colonial cookery and TV.
1. Heat the butter and oil in a two-quart saucepan over medium heat. Add the onions and shallots and saute three minutes, until translucent. Sprinkle the flour over the onion mixture and cook, stirring frequently, until well combined.
2. Stir in the wine, vinegar, tomato paste, and mustard. Reduce the heat and simmer, uncovered, for 30 minutes, until reduced by one-fourth. Season with salt and white pepper and set aside to keep warm or serve immediately. Just before serving, stir in the parsley.
- From The City Tavern Cookbook, by Walter Staib with Paul Bauer (Running Press, 2009)
Per two-teaspoon serving: 15 calories, trace protein, 1 gram carbohydrates, trace sugar, 1 gram fat, 1 milligram cholesterol, 14 milligrams sodium, trace dietary fiber.
Contact columnist Rick Nichols at 215-854-2715 or rnichols@phillynews.com. Read his recent work at http://go.philly.com/ricknichols.
