Archive for April 2009
Cornmeal Crusted Veal Scallopini
- 1 lb veal scallopini 500 g
- 2 cups cherry tomatoes, halved 500 ml
- ½ cup sliced shallots 125 ml
- 2 cloves garlic, smashed 2
- 2 tablespoons olive oil
- ½ teaspoon each salt and fresh cracked pepper 2 ml
- ¼ cup fresh chopped basil 50 ml
- 2 tablespoons fresh chopped parsley 30 ml
- 2tablespoons red pepper jelly 30 ml
- 1 tablespoons all purpose flour 15 mL
- ½ teaspoon each salt and fresh cracked pepper 2 ml
- 1 egg lightly beaten
- 2 tablespoons milk 30 ml
- ¼ cup corn meal 50 ml
- 2 tablespoons grated parmesan cheese 30 ml
- 2 tablespoons olive oil 30 ml
- Directions
- Preheat oven to 400º F (200º C)
- On foil-lined rimmed baking sheet, combine tomatoes, shallots and garlic in a single layer.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast in centre of oven until tomatoes are golden and tender, about 30 minutes.
- Transfer to bowl and toss with basil and parsley, mashing slightly to combine.
- Stir in red pepper jelly.
- Set aside.
- Sprinkle veal with flour, salt and pepper to lightly coat.
- In shallow bowl or pie plate, whisk together egg and milk until combined.
- Dredge floured veal until completely coated in egg.
- In another shallow plate, combine cornmeal and parmesan cheese.
- Using fork, transfer pieces of veal to cornmeal mixture to coat completely.
- In large non-stick skillet, heat oil over medium high heat.
- Cook veal until golden on both sides, about 2 minutes per side.
- Transfer to plates, spooning “jam” over top.
- Serve with roasted rapini or chard.
Veal Medallions With Pistachio Butter Sauce
Ingredients
4 lb boneless veal loin, trimmed and tied, at room temperature 2kg
2 tablespoons unsalted butter
salt and pepper to taste
Pistachio Butter Sauce:
¼ cup finely chopped shallots
½ cup white burgundy wine
¼ cup finely chopped shallots
½ cup white burgundy wine
¼ cup white wine vinegar
½ cup water
¼ teaspoon salt
¼ teaspoon freshly ground white pepper
8 ozs cold unsalted butter, cut into 16 pieces 220g
1 clove garlic, peeled and mashed
½ cup coarsely chopped, toasted pistachio nuts
Directions
Heat oven to 350ºF ( 175ºC)
Melt 2 tablespoons butter in heavy roasting pan.
Season veal with salt and pepper.
Brown meat on all sides over medium high heat, about 5 minutes.
Place in oven, roast about 30 minutes, until thermometer inserted in thickest portion registers 140º F (60ºC).
Baste with butter several times during roasting.
Remove meat from oven, cover loosely with foil and allow to rest in warm placefor 15 minutes before slicing.
Slice into ¼ in (6.5mm) thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.
Pistachio Butter Sauce:
In small, heavy saucepan, combine shallots, wine, vinegar, water, salt and pepper.
Bring to boil. Reduce heat, simmer until mixture is reduced to about 2 tablespoons.
Cool slightly.
Over lowest possible heat, begin whisking in the pieces of cold butter, 1 at atime.
Do not add more butter until each piece is incorporated.
The sauce will have the consistency of heavy cream after all the butter has been added.
Whisk in the garlic and pistachios.
Taste and adjust seasoning, if necessary.
Makes about 1½ cups.
Sauce may be kept lukewarm in double boiler.
At serving time, place over heat and whisk in 1 teaspoon cold water at a time until desired consistency is achieved.
Recipe Source chef2chef.net
Veal Medallions with Apple Sauce
2 servings
Ingredients
Sauce:
1 cup dry sherry
1¾ cups fat-free, less-sodium chicken broth
½ cup thawed apple juice concentrate, undiluted
1 tablespoon water
1½ teaspoons cornstarch
½ cup chopped Granny Smith apple
½ teaspoon chopped fresh or 1/8 teaspoon dried thyme
Veal:
4 (2 oz) veal medallions 60g
1/8 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons vegetable oil
Directions
To prepare the sauce, bring the sherry to a boil in a medium saucepan over medium-high heat, and cook until reduced to 2 tablespoons (about 8 minutes).
Add chicken broth and apple juice concentrate; cook until reduced to 1 cup (about 12 minutes).
Combine water and cornstarch in a small bowl.
Add cornstarch mixture, and bring to a boil. Cook for 1 minute, stirring constantly.
Remove from heat; stir in apple and thyme. Cover and keep warm.
To prepare veal, sprinkle veal with salt and pepper.
Heat oil in a medium nonstick skillet over medium-high heat.
Add veal; cook 3 minutes on each side or until lightly browned. Serve veal with sauce.
Veal Liver Pate
The Veal Liver Pate is to be eaten cold.
Ingredients
1 lb of calf’s liver 454g
10 ozs of fat bacon 295g
2 tablespoons of chopped parsley
2 ozs of finely minced lean ham 60g
1 onion
2 eggs
salt & pepper,
Directions
Take 1 lb. (454g) of calf’s liver and 10 ozs (295g) of fat bacon.
Mince these first separately, and afterwards together, and season the mixture with pepper, salt, and pounded mace.
Add 2 tablespoonfuls of chopped parsley, 2 ozs (60g) of finely minced lean ham, and a moderate-sized onion that has been sliced and browned in fat.
Mix these ingredients thoroughly, and mix with them first the beaten yolks, and afterwards the well-whisked whites of 2 eggs.
Line a mould with thin slices of fat bacon, put in the minced ham, place slices of bacon on the top, and bake the pate very gradually in a gentle oven.
When it is done enough it can be easily pierced quite through with a skewer.
Let it get cold, turn it upon a dish, and garnish with parsley.
Carve it in slices.
Breaded Veal Cutlet Forestiere
4 servings
Preparation time 15 Minutes
Cooking time 15 Minutes
“Breaded veal cutlets with a Marsala mushroom sauce”
Forestiere is a French term meaning “of the forest,” referring to dishes (usually poultry, meat or game fowl) garnished with butter-sauteed potatoes or potato balls, bacon or salt pork and wild mushrooms such as chanterelles, morels and porcini.
Ingredients
1 lb thin veal cutlets 455 g
2 tablespoons and 2 teaspoons all-purpose flour for coating
2 tablespoons butter 30 g
2 teaspoons minced garlic 6 g
2 teaspoons minced shallot 7 g
5 ozs crimini mushrooms, sliced 150 g
1/3 cup Marsala wine (can use any of these red wines Barbera, Merlot, Rioja )
1/3 cup veal stock ( can substitute beef or chicken stock )
2/3 (10 oz) can artichoke hearts, drained and sliced ( or can use frozen artichoke hearts )
salt and pepper to taste
Directions
Lightly flour veal cutlets, and shake off the excess.
Melt butter in a large skillet over medium-high heat.
Place cutlets in pan, and cook 1-2 minutes per side, until browned and nearly cooked through.
Remove veal from pan, and set aside.
Saute garlic and shallots in skillet until shallots are tender.
Stir in mushrooms, and continue to cook until mushrooms begin to sweat.
Pour in the wine; cook 2-3 minutes more, stirring with a spoon to scrape the bottom of the pan.
Pour in stock, and simmer 5-10 minutes, or until liquid begins to reduce.
Return veal to pan with artichokes, and cook until heated through.
Season with salt and pepper.
To serve, arrange the veal on plates, and spoon the sauce over.
Suggestions- serve over wild rice or mash potatoes
recipes source: www.allrecipes.com
Veal Scallopini ( Scaloppine ) with Fennel, Radicchio and Citrus Salad
- ¼ cup minced shallots 50 ml
- ½ teaspoon salted fresh growth pepper, divided 2ml
- 2 teaspoons Dijon Mustard 10 ml
- 1 tablespoon maple syrup 15ml
- 1 tablespoon white wine vinegar 15ml
- ¼ cup orange juice
- ¼ cup extra virgin olive oil 50ml
- 1 cup thinly sliced fennel 250ml
- ½ cup thinly sliced celery 125ml
- ½ cup torn radicchio 125ml
- 1 lb veal Scallopini ( scaloppine ) 4 pieces 500g
- 2 cups mache or Boston Lettuce 500ml
- ½ cup orange segments 125 ml
- ¼ cup toasted sliced almonds
- Directions
- In bowl, whisk together shallots, half of the salt and pepper, Dijon mustard, maple syrup, white vinegar and orange juice. Whisk in olive oil in a steady stream until well combined.
- In large howl, toss fennel, celery and radicchio with half of the dressing.
- Set aside.
- In a separate shallow bowl, pour remaining dressing over veal.
- Heat a large non-stick skillet over medium-high heat.
- Brown veal on both sides until golden and cooked through, about 2 minutes per side.
- Arrange veal over 4 plates.
- Top, with mache.
- Spoon fennel mixture over top and sprinkle with orange segments and almonds.
- Recipe source
- www.ontariovealappeal.ca
- In bowl, whisk together shallots, half of the salt and pepper, Dijon mustard, maple syrup, white vinegar and orange juice. Whisk in olive oil in a steady stream until well combined.
- In large howl, toss fennel, celery and radicchio with half of the dressing.
- Set aside.
- In a separate shallow bowl, pour remaining dressing over veal.
- Heat a large non-stick skillet over medium-high heat.
- Brown veal on both sides until golden and cooked through, about 2 minutes per side.
- Arrange veal over 4 plates.
- Top, with mache.
- Spoon fennel mixture over top and sprinkle with orange segments and almonds.
Posted in salads, scallopini | 
Tags: Boston Lettuce, Dijon Mustard, Recipe Type Main | 
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