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Quote by Germany Kent

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Germany Kent
Germany Kent

Germany Kent, born on July 29, 1975, is an accomplished businesswoman with over two decades of experience in the business sector. Renowned for her sharp business acumen and exceptional leadership skills, Kent has held senior management positions across various industries. Her career is marked by innovation and breakthroughs. more

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Book:Pearls of Wisdom: Great mind
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“Elliot, that was amazing." The meal has been spectacular. We started with a salad of fennel, golden beets, and grapefruit. He did a veal roast with a classic shallot-cognac pan sauce, smooth with butter and brightened with thyme and parsley, the meat perfectly cooked, still rosy in the middle, with a great crisp brown sear on the outside. An interesting dish of fregola, toasted pearl pasta that is one of my favorite ingredients, cooked with sweet corn he charred on the grill, and chives. And simple steamed asparagus. Everything cooked perfectly, well seasoned, and full of soul.”

IngredientsSaladSeasoningsDinner DateVealJenna And Elliot
Book:Out to Lunch
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“She'd decided on a recipe for that evening's dinner that her father used to love- veal braciole with a piccata sauce. It was thinly sliced veal rolled around a little Parmigiano, parsley, and ham, then lightly browned in olive oil. Angelina had bought that nice prosciutto from Sacco's and this seemed like the perfect way to showcase it. She wanted to add some extra zing, so in addition to a squeeze of lemon juice and capers, she was planning to enrich the sauce with dry vermouth and top it with a garnish of fresh-grated lemon zest. She'd serve the veal over linguine dressed in extra-virgin olive oil and butter with lots of cracked pepper, and a side of baby asparagus.”

IngredientsSauceOlive OilAngelina D AngeloLemon JuiceVealProsciutto
Book:Angelina's Bachelors
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“Angelina simmered the veal shanks all afternoon in homemade chicken stock and vermouth, with shallots, garlic, and dried herbs. She made fresh egg noodles and an antipasto of spicy pickled vegetables she had put up herself the week before. When the veal had fully imparted its subtle but unmistakable flavor to the braising liquid, and the meat was beginning to bid a bond farewell to the bones, Angelina retrieved and strained the pan juices, reducing them before carefully adding eggs and cream for a thick and lustrous sauce that she brightened with a squeeze of lemon before she ladled it all over big platters of egg noodles and garnished the dishes generously with parsley and capers.”

IngredientsSpicesHerbsAngelina D AngeloVealEgg Noodles
Book:Angelina's Bachelors
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“All of a sudden the veal is in front of me and the smell of it is intoxicating. I could pick it up in my hands and bite right to the bone, like the wild animal I have become. But no. I look at it, study it. I analyze how it's been cooked, prod it with the tip of my knife, then make an incision: pink blood- some water, a bit of juice, nothing really- oozes out and blends with the brown sauce where Chinese artichokes drift past green beans so fine they look like chive stems, only firmer.”

PresentationFrench CuisineVeal
Book:Chez Moi: A Novel
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“Chef Ferrero had taken charge of the main dish himself. Tender veal cutlets had been dipped in beaten eggs and seasoned flour, then lightly seared and served in a dark brown sauce. The presentation was completed with a sprinkle of lavender leaves and marigold petals- green and gold, like a spring morning- and served with a loaf of crusty bread rather than the customary glazed onions.”

PresentationVealEdible Flowers
Book:The Book of Unholy Mischief
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