Displaying items by tag: veal

VealFilet

This is the signature dish of Daniela Molettieri from Quebec’s Institut de tourism et d’hôtellier. Add a few steamed root vegetables for colour. To toast hazelnuts, place them whole in baking pan in 350 F oven for about 8 minutes or until golden and fragrant.

Servings: Eight

Prep Time: 35 minutes

Ready In: 1½ hours


INGREDIENTS

Butternut Squash and Roasted Hazelnut Puree:

1½ pounds (750 grams) peeled and diced butternut squash

½ cup diced butter

Salt and freshly ground black pepper

⅓ cup finely chopped toasted hazelnuts


Mushroom Stuffing:

3 tablespoons butter

8 oz (250 grams) finely chopped mixed mushrooms

½ cup minced shallots

1 tablespoon chopped fresh thyme leaves

1 teaspoon minced garlic


Sauce:

½ cup dried mushrooms, preferably porcini

1½ cups veal or beef stock

2 tablespoons butter

2 veal or pork tenderloins (about 2 pounds/1 kilogram)

 
METHOD

Bring squash to boil in salted water for about 15 to 20 minutes or until very soft. Drain well and return to pot. Using potato masher, mash until smooth with ½ cup butter, salt and pepper. Stir in hazelnuts. Set aside and keep warm.

Preheat oven to 350 F.

Melt 3 tablespoons of butter in a large skillet over medium high heat; cook mushrooms, shallots, thyme and garlic together, stirring occasionally until any liquid has evaporated. Set aside to cool. Season with salt and pepper.

Butterfly the veal tenderloins by cutting them through the middle to about 1/2-inch of the other side. Open like a book. Stuff with enough mushroom mixture to make a thin layer and close back up.

Tie tenderloins with butcher’s twine at about 2-inch intervals and place seam-side down on parchment-paper lined baking sheet. Season with pepper and salt. Place in oven and roast for about 45 to 55 minutes depending on thickness or until meat thermometer reaches 140 F for medium rare. Let rest for at least 5 minutes before slicing.

Combine dried mushrooms and stock in a saucepan. Bring to a simmer on medium heat and cook for 10 minutes or until reduced to about half. Drain through a fine mesh sieve and return stock to saucepan. Whisk in 2 tablespoons of butter and season with salt pepper, if needed.

Spread squash in centre of plate and place veal slices alongside. Spoon sauce beside meat.


WINE PAIRINGS

The combination of veal with mushrooms and hazelnuts strongly points in Italy’s direction. So as not to overpower the delicate meat, consider a medium-bodied red, such as earthy Chianti Classico. Rioja from Spain is another fine option. But don’t shy away from most Italian or Spanish whites, either. Veal is friendly to both colours. Beppi Crosariol

02.05.2012
Published in Recipes

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Preparation time: 10 minutes

Ready time: 4 to 5 hours

Servings: 6 to 8

 

INGREDIENTS

1 boned veal breast, about 3 pounds (1.5 kilograms)

Salt and freshly ground pepper

1 teaspoon crushed fennel seeds

2 tbsp olive oil

2 cups sliced Spanish onion

1 large carrot, sliced

3 thyme sprigs

1 bay leaf

2 chervil sprigs

1 head garlic, cut in half lengthwise

1 2 x 2 inch piece orange rind

1 Thai bird’s eye chili

 

Sauce

¼ cup white wine

1 tablespoon balsamic vinegar

1 cup chopped fresh or canned tomatoes

1 tablespoon honey

4 cups roasted red grapes*

2 tablespoon chopped parsley

 

METHOD

Preheat oven to 250 F.

Season breast with salt, pepper and fennel. Heat oil over high heat in an ovenproof casserole or sauté pan large enough to hold the veal. Brown veal for 4 minutes until deep golden. Flip, and brown second side for 3 minutes. Transfer veal to a platter.

Remove pan from heat and add 1 cup of onions and all carrots. Place veal on top. Cover with thyme, bay leaf, chervil, garlic, orange rind, chili and remaining onions. Bake covered for 3½ to 4 hours or until veal is tender. Add wine, balsamic, tomatoes and honey and cook uncovered for another 45 minutes or until veal is very tender.

Transfer veal to a cutting board. Strain remaining sauce into a pot, pressing down on the solids to extract all the liquid. Discard the solids. Return sauce to pan and bring to a boil. Add grapes and simmer for 10 to 15 minutes or until slightly thickened.

Thinly slice veal and top with sauce. Sprinkle with parsley.

*To roast grapes, toss with olive oil and roast whole at 350 F for 15 to 20 minutes or until the skin is slightly shrivelled and the flavours intensify.

11.09.2013
Published in Recipes

Veal breasts or veal brisket are very inexpensive and are usually found at butcher shops. Jewish and Italian butchers usually have them as well. They are best with the bones, more juicy and succulent but boneless works too. If they are unavailable buy boned veal shoulder, spread out and stuff then roll up and tie. The cooking time may be a little longer. Failing this the recipes works beautifully with brisket. Have the butcher cut the pocket or if using boneless omit the stuffing step.

One 5-pound (2.2 kg) veal breast on the bone

Stuffing:

2 tablespoon olive oil

1 teaspoon chopped garlic

4 anchovies chopped

1 teaspoon grated lemon rind

1 tablespoon dijon mustard

1 tablespoon soy sauce

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh rosemary

1 cup breadcrumbs

2 tablespoons chopped parsley

Salt and freshly ground pepper

For the Braise:

½ cup white wine

3 shallots, peeled and halved

12 cloves of peeled garlic

2 slices lemon, rind and white pith removed

3 cups chicken stock

 

Heat olive oil in skillet over medium heat. Add garlic and anchovies and sauté for 1 minute or until garlic softens. Remove from heat and stir in lemon rind, mustard, soy sauce, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary (saving remainder for sauce) and breadcrumbs. Season with salt, pepper, and stir in parsley.

Loosely fill the pocket with the stuffing. Sew or skewer the pocket closed.

Sprinkle veal with the remaining thyme, rosemary, salt and pepper.

Preheat oven to 450 F.

Place veal in deep roasting pan. Roast for 20 minutes or until veal is browned.  (Only bake 10 minutes if boneless.) Remove from oven and discard any fat. Reduce heat to 300 F.

Scatter shallots, garlic cloves, bay leaf and lemon slices around the veal. Pour over the stock. Cover and bake for 2 to 2 ½ hours, or until the veal is tender.

Remove the veal from the casserole and cool. Chill stock and then remove fat.  Remove bones from veal and discard. Reheat sauce, reducing it a little if the taste is not strong enough. Serves 6

14.01.2009
Published in Recipes

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This is essentially a spicy version of osso buco, with slight smokiness from canned chipotle chilies in adobo. It can be made up to two days ahead. Skim the fat from the top before reheating.

Prep time: 20 minutes

Ready in: 3 hours

Serves: 4

 

INGREDIENTS

2 11/2 inch veal shanks (500 g) 

Salt and freshly ground pepper

1 tablespoon olive oil

1/2 cup chopped onions

1/2 cup chopped carrots

1/4 cup chopped celery

1 teaspoon chopped garlic

1/2 cup dry white wine

1 cup chopped canned tomatoes and juice

2 cups chicken or veal stock

1 bay leaf

2 parsley stalks

1 teaspoon chopped chipotle chili

1 teaspoon adobo sauce 

 

METHOD

Preheat oven to 300 F.

Season veal shanks with salt and pepper. Heat oil in a heavy, ovenproof pot over high heat. Add shanks and brown well on each side, about 2 minutes. Remove shanks to a plate. Reduce heat to medium. Add onions, carrots, celery and garlic and saute until softened, about 2 minuets.

Pour in wine and bring to a boil, scraping up any brown bits from the base of the pot. Stir in tomatoes, stock, bay leaf, parsley, stalks, chipotle and adobo sauce and bring to a boil. Return shanks to a pot in a single layer. Liquid should come up three-quarters of the way up the shanks; add more stock if needed. Cover and bake for 2 hours or until shanks are fork tender.

Uncover and continue cooking for 20 more minutes or until sauce has thickened slightly.

Remove shanks from liquid with a slotted spoon and set aside, and discard the bay leaf and parsley stalks. If sauce is too thin, bring to a boil and reduce until slightly thickened, about 15 minutes over medium-high heat.

 

WINE PAIRING

Normally, osso buco loves barolo and barbaresco, two robust reds from Piedmont. But given the inspired chipotle twist, I'd suggest something with more supple, rounded fruit, such as Chateauneuf-du-Pape or even a jammy-peppery California zinfandel. -Beppi Crosairol

22.02.2013
Published in Recipes

VealFilet

This is the signature dish of Daniela Molettieri from Quebec’s Institut de tourism et d’hôtellier. Add a few steamed root vegetables for colour. To toast hazelnuts, place them whole in baking pan in 350 F oven for about 8 minutes or until golden and fragrant.

Servings: Eight

Prep Time: 35 minutes

Ready In: 1½ hours


INGREDIENTS

Butternut Squash and Roasted Hazelnut Puree:

1½ pounds (750 grams) peeled and diced butternut squash

½ cup diced butter

Salt and freshly ground black pepper

⅓ cup finely chopped toasted hazelnuts


Mushroom Stuffing:

3 tablespoons butter

8 oz (250 grams) finely chopped mixed mushrooms

½ cup minced shallots

1 tablespoon chopped fresh thyme leaves

1 teaspoon minced garlic


Sauce:

½ cup dried mushrooms, preferably porcini

1½ cups veal or beef stock

2 tablespoons butter

2 veal or pork tenderloins (about 2 pounds/1 kilogram)

 
METHOD

Bring squash to boil in salted water for about 15 to 20 minutes or until very soft. Drain well and return to pot. Using potato masher, mash until smooth with ½ cup butter, salt and pepper. Stir in hazelnuts. Set aside and keep warm.

Preheat oven to 350 F.

Melt 3 tablespoons of butter in a large skillet over medium high heat; cook mushrooms, shallots, thyme and garlic together, stirring occasionally until any liquid has evaporated. Set aside to cool. Season with salt and pepper.

Butterfly the veal tenderloins by cutting them through the middle to about 1/2-inch of the other side. Open like a book. Stuff with enough mushroom mixture to make a thin layer and close back up.

Tie tenderloins with butcher’s twine at about 2-inch intervals and place seam-side down on parchment-paper lined baking sheet. Season with pepper and salt. Place in oven and roast for about 45 to 55 minutes depending on thickness or until meat thermometer reaches 140 F for medium rare. Let rest for at least 5 minutes before slicing.

Combine dried mushrooms and stock in a saucepan. Bring to a simmer on medium heat and cook for 10 minutes or until reduced to about half. Drain through a fine mesh sieve and return stock to saucepan. Whisk in 2 tablespoons of butter and season with salt pepper, if needed.

Spread squash in centre of plate and place veal slices alongside. Spoon sauce beside meat.


WINE PAIRINGS

The combination of veal with mushrooms and hazelnuts strongly points in Italy’s direction. So as not to overpower the delicate meat, consider a medium-bodied red, such as earthy Chianti Classico. Rioja from Spain is another fine option. But don’t shy away from most Italian or Spanish whites, either. Veal is friendly to both colours. Beppi Crosariol

02.05.2012
Published in Recipes

vealchops

This is a superb way to prepare veal chops as the earthiness of the mushrooms brings out sweetness in the veal. Buy Frenched veal chops about 1-inch thick where the bones have been scraped clean.

Servings: 4

Prep Time: 50 minutes, including marinating time

Ready In: 1 hour, 20 minutes

 

INGREDIENTS

CHOPS

¼ cup dried porcini mushrooms

Salt and freshly ground pepper

1 ounce (30 grams) dried porcini soaked in 1 cup hot water for 20 minutes

4 veal chops

2 tablespoons butter

SAUCE

½ cup red wine

1 tablespoons balsamic vinegar

2 tablespoons butter, cubed

  

METHOD

Preheat oven to 450 F

Place the dried porcini in a coffee grinder or spice mill and grind until fine. Reserve. Mix with salt and pepper. Drain the soaked porcinis and reserve both the liquid and mushrooms separately. Thinly slice the soaked mushrooms.

Brush the veal with oil then sprinkle on a thick layer of porcini. Let marinate for 30 minutes.

Heat a nonstick skillet over high heat and add butter. Sear chops about 2 minutes a side or until browned. Place in oven and bake for 10 to 12 minutes until pink. Remove chops from skillet and let sit for 5 minutes.

Add porcini into skillet along with red wine and porcini soaking water. Bring to boil and boil until reduced by half. Add vinegar and boil again until reduced by half and thickened. Remove from heat and swirl in butter. Serve with chops.

 

WINE PAIRINGS

I’d marry these veal chops with a buttery, earthy white Burgundy. If you’ve got an old one blessed with a nuance of mushroom, all the better. A white Vouvray or red Chianti are two good alternatives. - Beppi Crosariol

21.03.2012
Published in Recipes

These sweetbreads have a spicy kick and make the perfect appetizer for ringing in the Year of the Dragon on Monday.

Served this winter by Niagara Street Café's Nick Liu at Toronto's What's On The Table fundraiser, they're crispy on the outside and soft on the inside. If sweetbreads aren't your thing, you can make the recipe with boneless chicken or shelled shrimp, too.

 

Servings: 4

Prep Time: 1 hour, 15 minutes

Cooking Time: 30 minutes

Ready In: 1 hour, 45 minutes (plus overnight soaking )

 

Ingredients

Sweetbreads

1 pound (500 grams) veal sweetbreads

4 cups chicken stock

¼ cup white wine

1 tablespoon white-wine vinegar

1 teaspoon black peppercorns

1 bay leaf

2 tablespoons garlic, sliced

1-inch piece ginger, sliced

2-inch stick cinnamon

2 star anise

1 cup cornstarch for coating

Vegetable oil for deep-frying

Master stock

¼ cup Chinese cooking wine or sherry

¼ cup oyster sauce

3 tablespoons soy sauce

2 tablespoons sugar

 

Finishing sauce

¼ cup packed brown sugar

½ cup master stock (see above)

2 tablespoons fish sauce

1 tablespoon white-wine vinegar

1½ teaspoons ginger, minced

1½ teaspoons garlic, minced

½ teaspoon red chili, deseeded and chopped

 

Garnish

1 red chili, seeded and sliced

¼ cup coriander sprigs

 

Method

Place sweetbreads in a bowl and soak in cold water overnight. (If substituting chicken or shrimp, skip the master stock. Instead, add ½ cup chicken stock to the finishing sauce, then follow directions below for frying.) Mix stock, wine, vinegar, peppercorns, bay leaf, garlic, ginger, cinnamon and star anise in a pot and bring to a boil.

Remove sweetbreads from water and transfer them into the flavoured stock.

Bring back to a boil, reduce heat and simmer for 10 minutes or until they firm up slightly. Remove from heat and let cool in cooking liquid for 1 hour. Remove sweetbreads and, with a small, sharp knife, carefully peel off and discard the membrane. Break or cut up sweetbreads into 2-inch nuggets and reserve.

Place cooking liquid back on heat and add all the master-stock ingredients.

Bring to a boil for 2 to 3 minutes or until flavours are combined. Strain master stock. (Leftover stock can be used for cooking chicken, pork or fish for another dish.) Combine brown sugar with 2 teaspoons of water in a skillet and cook, stirring, over medium-low heat for 5 minutes or until sugar has liquefied and begun to caramelize. Carefully add ½ cup master stock and cook, stirring, until fully absorbed. Stir in fish sauce, white wine vinegar, ginger, garlic and chili. Simmer for 2 minutes or until sauce coats the back of a spoon.

Season the sweetbread nuggets with salt and pepper and coat with cornstarch. Heat 3 inches of oil in a wok or deep pot.

Fry nuggets until crisp and golden (about 3 to 5 minutes). Drain on paper towel.

Place sweetbreads in a bowl and coat with sauce.

Garnish with chili and coriander sprigs. Serve as an appetizer.

25.01.2012
Published in Recipes

greenolivesalsa

Green olive salsa is akin to salsa verde but with much more kick. It balances the veal chops beautifully. Serve with braised fennel and orzo..

 

Servings: 4

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ready In: 30 minutes

 

Salsa:

¼ cup chopped fresh parsley

2 tablespoons chopped basil

¼ cup olive oil

1 tablespoon capers

1 cup pitted sliced green olives

1 teaspoon grated lemon rind

Salt and freshly ground pepper

 

Chops:

4 Veal chops, fFrenched

Salt and freshly ground pepper

1 tablespoon olive oil

 

Place salsa ingredients in food processor and process until just combined. Do not puree it – it needs to have texture. Season with salt and pepper to taste.

Preheat oven to 450 F. Place baking sheet in oven.

Combine salt, pepper and rosemary and Sprinkle salt and pepper over chops. Heat oil in skillet over high heat. Sear chops 1 minute per side or until browned and place on hot baking sheet. Bake 12 minutes or until chops are pink. Let rest for 5 minutes Serve chops topped with salsa.

26.10.2011
Published in Recipes

marrowbones

At a cooking class I attended at the Barbados Food & Wine and Rum Festival, Chef Fergus Henderson made his signature roast marrow bones with parsley salad. This is the recipe from his book The Whole Beast: Nose to Tail Eating, in his own words. Its dry humour and vivid imagery is a refreshing change from traditional recipe writing.

 

 

12 3-inch pieces of veal marrow bone

A healthy bunch of flat-leaf parsley, leaves picked from the stems (about 3 cups)

2 shallots, peeled and very thinly sliced (about 1/4 cup)

1 modest handful of capers (extra-fine if possible, about 2 tablespoons)

Dressing

Juice of 1 lemon (we used 2 teaspoons)

Extra-virgin olive oil (we used 2 tablespoons)

A pinch of sea salt and freshly ground pepper

A good supply of toast

Coarse salt

 

Stand the marrowbone pieces in an ovenproof frying pan and place in a hot 450 F oven. The roasting process should take about 20 minutes depending on the thickness of the bone. You are looking for the marrow to be loose and giving, but not melted away, which it will do if left too long (traditionally the ends would be covered to prevent any seepage, but I like the colouring and crispness at the ends).

Lightly chop your parsley, just enough to discipline it, mix it with the shallots and capers, and at the last moment, dress the salad.

Here is a dish that should be completely seasoned before leaving the kitchen, rendering a last-minute seasoning unnecessary by the actual eater; this, especially in the case of coarse sea salt, gives texture and uplift at the moment of eating. My approach is to scrape the marrow from the bone onto the toast and season with coarse sea salt. Then a pinch of parsley salad on top of this and eat. Of course, once you have your pile of bones, salad, toast, and salt, it is diner's choice.

17.03.2011
Published in Recipes

The following is a classic pain de viande recipe (meat loaf by any other name). But I recently had some leftover short ribs, so I decided to add them to the dish. I stripped the meat off the bones, shredded it and mixed it with some gravy. I then layered the meat mixture for the pain de viande with the short ribs. The combination produced great flavour and juiciness. When it was hot, the loaf did not cut as neatly as desired, but it held together well when it was cold. If you want to try it with short ribs, buy them prepared (make sure they have gravy with them) and add them to the recipe.

2 tablespoons vegetable oil

1 cup finely chopped leeks, white and light green part only

½ cup chopped shallots

½ cup chopped carrots

½ cup chopped fennel

1 cup chopped mushrooms

1 tablespoon fresh chopped thyme

2 tablespoons chopped parsley

1 tablespoon chopped garlic

500 grams (1 pound) ground beef

500 grams (1 pound) ground veal

Salt and freshly ground pepper

1 tablespoon Dijon mustard

1 tablespoon soy sauce

1 cup chopped watercress leaves

½ cup breadcrumbs

1 medium onion, thinly sliced

1 tablespoon olive oil

Pan gravy:

2 tablespoons all-purpose flour

1 ½ cups homemade or low-sodium chicken stock

1 teaspoon balsamic vinegar

Preheat oven to 375 F.

Heat oil in a skillet over medium-low heat. Add leeks, shallots, carrots and fennel and sauté gently for 8 minutes or until softened. Raise heat to medium-high and add mushrooms, thyme and parsley. Sauté for 1 minute and add garlic. Cook for 1 minute longer or until mushrooms have released their juices. Season with salt and pepper.

Combine beef and veal in a large bowl and season with salt and pepper. Stir in mushroom mixture, mustard, soy sauce, watercress and breadcrumbs. Cook a piece to taste for seasoning, adding more salt, pepper or herbs if needed.

Oil a metal baking dish. Shape meat into a loaf about 10 inches long, 4 inches wide and 2 to 2½ inches high. Toss onions with olive oil and scatter around meat loaf in the pan. Bake for 40 to 50 minutes or until meatloaf is firm to the touch and just cooked through.

Carefully remove meat loaf from pan and keep warm. Place pan on the stove over medium heat. Sprinkle flour over onions and drippings and cook for 3 minutes or until flour is lightly golden. Add stock and bring to a boil, stirring to combine. Simmer for 4 to 5 minutes or until thickened. Add balsamic vinegar and season with salt and pepper to taste. Serve with the meat loaf. Serves 4 to 6.

12.03.2008
Published in Recipes
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