By Kevin Galaba
By Mark Antonation
By Gretchen Kurtz
By Cafe Society
By Mark Antonation
By Mark Antonation
By Jonathan Shikes
By Mark Antonation
Sweetbreads are the thymus glands of calves--and, less often, lamb or young pigs--and they have a tender texture, a mild flavor and a sponginess that's well-suited to rich, heavy cream sauces. Each gland has two parts, the long "throat" bread and a roundish "heart" bread, and they usually need to be soaked for several hours before being used so that any residual blood that would turn the breads an unappealing dark-red color is drawn out into the water. Also, the thin membrane that covers the gland must be removed before the last cooking steps (don't get rid of the membrane first, because the gland will fall apart), and sweetbreads need to be weighted down for a few more hours to give them a firmer, more even texture.
(Maurice Cochard, chef/owner of Le Delice, says he takes the sweetbreads out of the freezer the day before and lets them defrost in water until he needs them; he says he doesn't think they need to be weighted.)
If all of that sounds like a lot of work, just look at it as foreplay for the final meal.
Before you get that far, though, you need to track down some sweetbreads. Most places get them frozen. A few get them in fresh and then freeze them within a day since the glands are extremely perishable, and freezing does absolutely nothing to harm the meat. I'd always obtained my breads from Oliver's Meat Market (1312 East Sixth Avenue) for $9.99 a pound, but then I learned that Esquire Market (723 South University Boulevard) has them for $6.98 a pound. Sir Loin Meat Shoppe (1910 South Havana Street in Aurora) has them for $12.89 a pound, but that's only if you're desparate. That's veal sweetbreads we're talking about, by the way.
I'd thought there was no such thing as beef sweetbreads--in fact, several otherwise reputable cookbooks and food encyclopedias say as much, including Madeleine Kamman's The New Making of a Cook, in which the esteemed teacher writes, "In animals older than a year, the gland shrinks and disappears. This is why one never finds beef sweetbreads." Well, that's incorrect, although it took two dozen phone calls across several states to finally confirm it.
First I phoned Fred's Fine Meats (5614 East Cedar Avenue) to get his price on sweetbreads. "They're $2.49 a pound," said the guy who answered the phone. I was ready to send someone over there immediately to buy ten pounds until I asked why theirs were so cheap. "Well, these here are beef sweetbreads," he said. "People didn't want to pay the price for veal ones, so I just get these." The gentleman could not, however, tell me what the difference was between what he was selling and sweetbreads from a younger animal. "These are bigger," he offered.
The folks at Tony's Meats & Deli (4991 East Dry Creek Road in Littleton) didn't know the difference, either, although they also sell beef sweetbreads for sixty cents more per pound than those at Fred's. Since there was a huge nutrition convention going on in Denver the day I was trying to unearth this info, I was unable to get anyone on the phone, so I tracked down Susan Parenti, a consultant and former culinary-center director for the National Cattleman's Beef Association in Chicago.
Parenti confirmed that within the last decade, the industry has found a small market for beef sweetbreads, which are from bovine older than one year. "The thymus gland does disappear after the cows reach puberty," Parenti says. "My understanding is that you have maybe a few months after puberty sets in before the gland starts to shrink and disappear. So these beef sweetbreads are from young beef, which is still at least a year old."
Parenti has never tried the beef version, so she couldn't tell me how it might differ from veal. I decided to do a comparison using Le Delice's recipe--and I found that I didn't need to go any farther than my rural neighbors to find sweetbreads in the freezer from this past year's slaughter. The beef sweetbreads were bigger, darker and grainier in texture than the veal, and in the sweetbreads grand-mere recipe that follows, they were stronger in flavor, with an almost musky, liver-like taste that didn't take as well to the sauce. My neighbors use these sweetbreads in a beef stew that cooks for hours, which makes the beef 'breads more tender and smoothes out the flavor.
But considering their alarmingly high cholesterol count, sweetbreads are not for everyday eating, anyway. I'd say splurge for the veal.
Le Delice's Sweetbreads Grand-Mere
2 quarts water
2 medium onions, quartered
2 carrots, cut in half
4 garlic cloves
6 bay leaves
2 pinches each dried thyme, salt, pepper
2 cups white wine
1 pound sweetbreads
4 Tbsp. butter
20 pearl onions
8 medium mushrooms, sliced
1 cup white wine
12 oz. heavy cream
salt and pepper to taste
1 sheet frozen puff-pastry dough
1 egg yolk
In a stockpot, combine the water, onions, carrots, garlic, bay leaves, thyme, salt and pepper; boil for fifteen minutes. Add 2 cups wine and sweetbreads; boil for 25 minutes. Remove the sweetbreads and allow to cool, then remove skin (you'll really have to work at it, but if you don't get all the skin off, the meat will be very chewy). Set sweetbreads aside. Preheat oven to 450 degrees. Melt butter in heavy skillet and saute pearl onions and mushrooms until light brown. Add sweetbreads and saute five minutes. Add 1 cup wine and reduce slowly by half; add cream. Cook five to eight minutes at medium heat, being careful not to boil. Meanwhile, turn a 1-1/2- to 2-cup crock upside down on the puff pastry and use as a guide to cut two pastry lids. Pour sweetbread mix into two oven-proof crocks and place pastry lids on top, pressing down on edges to seal; cut a small slit in each to allow steam to escape. Brush pastry with egg yolk and place crocks in oven until top turns brown, about ten minutes. Serves two.
Open-and-shut cases: The LoDo restaurant scene gets a little more crowded next week, when P.F. Chang's opens its doors at 1415 15th Street on October 5. But two blocks up Market Street, The Cotton Club is no more. That space, at 1401 17th Street, has swallowed up more restaurants than I've collected parking tickets in LoDo.
Westword gobbled up awards at this year's Association of Food Journalists contest, taking both first and second place in food news reporting for, respectively, Andy Van De Voorde's "A Little Soused on the Prairie" (December 4, 1997) and Stuart Steers's "The Abdominal Strain" (May 15, 1997). Kyle Wagner won second place in food columns.
You can read the winning entries on the Web at www.westword.com.