valentine’s day
Osso Buco on Saffron Risotto
4 servings
Two for the Valentines’ dinner and two because, if you’re making two, you might as well make four.
We serve them on saffron risotto, ricotta gnocchi or simple homemade fettuccine.
Ingredients
4 veal shanks (cut 2″ thick) 1/2 cup
finely chopped trimmed celery
2 bay leaves
2 teaspoons tomato paste
4 whole cloves
1 cup chopped canned pear or plum tomatoes
1 sprig fresh rosemary
2 cups white wine
1 orange
about 8 cups hot chicken stock
1 lemon
fresh ground black pepper
1 tablespoon coarse sea salt
1 cup or so of flour (for dredging)
1/2 cup vegetable oil
1/4 cup extra-virgin olive oil
2 cups finely chopped onion
1/2 cup peeled and shredded carrot
Directions
With shank lying flat, tie twine around meat horizontally to hold the meat to bone. Tie tight and trim the ends.
Cut a piece of cheese cloth to wrap up bay leaves, cloves and rosemary, tie package with twine
Shave broad pieces of orange and lemon peel, being careful not to get the pith, squeeze and strain juice from orange
Salt the shanks lightly just before browning and dredge on all sides in a heavy bottomed shallow pot heat vegetable oil over medium-high heat.
Shake excess flour and place meat in pot, cut side down, let them sizzle for 4 to 5 minutes, until the shanks are nice and brown, do the same to the other side.
Brown fat on round edges as well, then remove to plate
Pour any excess oil out of the pot, leave crispy bits on bottom
Pour in olive oil over medium-high heat and add onions, stir around for a couple minutes while scraping bits off the bottom of the pot
Stir in carrots and celery and cheese cloth package, stir until vegetables sizzle and soften
Clear a spot on the bottom of the pot and add tomato paste, cook the paste for a minute or two and stir in to the vegetables
Add the tomatoes, stir and bring to boil
Turn heat to high and pour in the wine, boil for a few minutes to evaporate the alcohol
Pour in orange juice and about 6 cups of hot stock
Add citrus peel and a bit of salt and bring to a boil
Put the shanks back in the pot cut side down, add enough hot stock to cover them
Cover the pot and lower the heat so the sauce is simmering, but not boiling ~cook for an hour or so, covered, keep an eye that the sauce covers the meat (add stock if needed)
Turn the shanks so they cook evenly
Cook uncovered for another hour or more at a bubbling simmer, adjust the eat to maintain constant concentration of the sauce
Gently turn the shanks so they cook evenly and don’t dry out
Cook about 3 hours in all ~shanks are done when thickest part is tender when pierced and the sauce is thick and reduced below the top of the shanks
Gently remove shanks and cut off twine
Strain sauce through a sieve, making sure to get all the good juices ~taste the sauce and adjust the seasoning
Serve the osso buco on pasta or risotto and spoon sauce over top
Recipe Source: Dina Marsillo & Sian Burns
Nostra Cucina, the Back Door Corp.
3-31 Manitou Dr.,
Kitchener, N2C 1K9
519 748 0504
Veal Medallions with Port and Blueberries
Great Recipe for two - especially for Valentine’s Day.
Yield: 2 servings
Preparation: 5 minutes
Marinating : 45 minutes
Cooking: 10 minutes
Ingredients
1/2 lb Veal medallions cut from butt tenderloin (4 medallions) 250 g
Marinade:
2 tablespoons vegetable oil 30 ml
1/4 cup blueberries 60 ml
2 rosemary leaves
2 tablespoons port 30 ml
1 tablespoon fresh garlic, minced 15 ml
1 tablespoon ground pepper 15 ml
Directions
Mix all ingredients in a dish and add medallions.
Marinate for 45 minutes in the refrigerator.
Remove medallions from marinade and drain.
Save remaining marinade.
In a skillet on the barbecue heat up the set aside marinade, and pour the marinade directly over the medallions.
Serve with a Mesclun salad * and fresh seasonal vegetables.
Recipe source: modified by John Meyer from recipe from milkfedveal.com
* Mesclun is a salad mix of assorted small, young salad leaves which originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive in equal proportions, but in modern iterations may include an undetermined mix of fresh and available lettuces, spinach, arugula (rocket, or roquette), Swiss chard (God’s Breath), mustard greens (Dijon’s Child), endive, dandelion, frisée, mizuna, mâche, radicchio (Italian Spinach), sorrel, and/or other leafy vegetables.
Tags: breaded butterfly veal chop stuffed with spinach prosciuto and cheese, minced veal, veal loinVeal Cutlets Stuffed with Crab & Fresh Herbs in Mustard Sauce
4 servings
Ingredients
4 veal cutlets
6 tablespoons Dijon mustard 90 ml
1 cup fresh or canned crab meat 250 ml
1/2 cup chopped spinach 125 ml
1/4 cup chopped fresh parsley 50 ml
I/4 cup chopped fresh basil 50 ml
1/4 cup chopped fresh oregano 50 ml
3 tablespoons butter 50 ml
2 shallots, chopped
1/4 cup dry white wine 50 ml
1/2 cup non-fat yogurt 125 ml
Directions
Gently pound veal cutlet flat between sheets of plastic wrap.
Brush each veal cutlet with 2 tablespoons (25 ml) of mustard.
In a bowl, mix the crab meat with 2 tablespoons (25 ml) of mustard and spinach, parsley, basil and oregano.
Spread the mixture on the veal cutlets and roll them up, securing each with two toothpicks.
In a large skillet, melt 2 tablespoons (25 ml) of butter and gently saute the veal, turning occasionally, 10-15 minutes, depending upon thickness of the meat, until cooked through.
Remove and set aside.
Melt remaining butter in the skillet and sauté the shallots, wine and remaining mustard.
Simmer 2-3 minutes.
Add the yogurt and simmer another minute.
Do not boil.
Return the veal to the pan and simmer, 2-3 minutes more until veal is heated through.
To serve, spoon sauce over the veal.
Veal Scallopini with Avocado
Takes just a few minutes to prepare.
Prep Time: 5 minutes
Cook Time: 6 minutes
An easy and quick recipe
2 servings
Ingredients
1 ripe Hass avocado*
1 wedge fresh lemon
2/3 lb veal scallopini 300g
salt and pepper
2 tablespoons extra-virgin olive oil,
1 tablespoon butter, cut into pieces
1/4 cup dry vermouth or white wine
3-4 tablespoons cream,
1 tablespoon fresh thyme leaves, to garnish
2 tablespoons chopped or snipped chives, to garnish
*Hass Avocado – this is the most popular type sold world wide weighing 200-300g -dark purplish black when ripe. If soft it is over ripe.
Directions
Cut avocado in half all around and down to the pit.
Twist the avocado to separate the halves.
Use a spoon to pop out the pit.
Scoop out the avocado flesh in one piece from each half with a large spoon.
Slice the avocado into 6 pieces per half and squeeze a little lemon juice on them to slow down discolouration from the air.
Put aside the avocado for later.
Season the scallopini with salt and pepper.
Heat the olive oil and butter in a large skillet over medium – medium high heat.
Add the scallopini and cook 2 minutes on each side.
(Could be as little 30 seconds per side depending on thickness of the scallopini. )
Remove the veal to a platter or individual plates.
Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits.
Add cream and stir it in.
Turn off the heat and let the cream bubble 1 minute.
Arrange the avocado on the scallopini.
Pour a little sauce over the veal scallopini and avocado and garnish with a generous sprinkle of chopped thyme and chives.
Recipe Source: slight adaption from a recipe by Rachael Ray
Tags: little lemon, wine 3-4 tablespoons, Ray Veal Scallopini, Rachael Ray Veal
Posted in easy & quick, favourites, scallopini, valentine's day, veal recipe TV show | 
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Veal and Mushroom Meatloaf with Grilled Tomatoes & Oregano
Special requirements: You will need a heart-shaped baking pan to make the meatloaf into that shape.
Serves 4
Instructions
- meatloaf
1 lb Ground Veal (500 g)
2 teaspoons of butter
1/3 cup finely chopped onion
½ small clove of garlic, crushed
1/3 cup finely diced celery
1½ cups mushrooms, finely chopped
2/3 cup fine fresh breadcrumbs
a pinch of nutmeg
1/3 cup finely chopped parsley
1 medium-sized egg
salt and freshly ground pepper
1 tablespoon virgin olive oil
- for sauce
demi-glaze sauce packet (34 g)
- for Grilled Tomatoes and Oregano
2 ripe red tomatoes
I tablespoon Olive oil for bottom of pan
4 teaspoons Olive oil – one for each tomato half
2 teaspoons of freshly chopped or dried oregano
Salt & pepper to taste
Directions
Heat oven.
Place meat in mixing bowl and set aside.
Melt the butter in the skillet and add onion, garlic and celery.
Cook until onion wilts.
Add the mushrooms and cook until they give up their liquid.
Continue cooking until this liquid evaporates.
Let cool and then add the mixture to the veal.
Add the remaining ingredients except the Virgin olive oil and blend well.
Put the mixture into heart-shaped pan.
Place in the oven for about 1¼ hour.
Make the demi-glaze source following instructions on the packet – basically just adding water, mixing and boiling.
Switch the oven to broil.
Core tomatoes and slice them in half.
Grease a baking dish. Add one tablespoon of oil and then the 4 tomato halves, cut side up.
Sprinkle the oregano over the top of the tomatoes.
Broil about 5 minutes.
Pour demi-glaze on the meatloaf and serve with Grilled Tomatoes and Oregano.
Recipe Source: adapted form Veal Cookery Veal Loaf recipe by Chef Nancy
Tags: chopped parsley, ground, oregano salt, medium sized egg, add onion, freshly groundVeal Chops with roasted Shallots, Arugula & Soft Polenta
Serves 2
Ingredients
1 cup olive oil, divided
½ cup fresh lemon juice
¼ cup fresh thyme leaves
1 tablespoon coarse kosher salt
1 tablespoon ground black pepper
4 1 ¾-inch-thick veal rib chops (each about 12 ounces), frenched
18 small shallots, peeled, halved
¼ cup balsamic vinegar
1 12-ounce package grape tomatoes
1/3 cup drained capers plus 1 tablespoon caper brine reserved from jar
Soft Polenta ( see below for instructions * )
4 cups arugula
Info for Soft Polenta
Ingredients
6 cups water
1/4 cup (1/2 stick) butter
1 teaspoon salt
1 1/4 cups quick-cooking polenta (pre-cooked maize meal)
Instructions
Bring 6 cups water, 1/4 cup butter, and 1 teaspoon salt to boil in heavy large saucepan. Gradually whisk in polenta.
Reduce heat to medium-low. Stir constantly until polenta thickens, about 5 minutes.
*Quick-cooking polenta (pre-cooked maize meal) is available at some supermarkets and at Italian markets.
Directions
Whisk ¾ cup oil and lemon juice in small bowl to blend. Mix thyme, salt, and pepper in another small bowl.
Rub thyme mixture all over veal chops; place in glass baking dish.
Pour oil-lemon marinade over; let stand 15 minutes.
Preheat oven to 450°F (232°C). Combine shallots, vinegar, and remaining ¼ cup oil in medium roasting pan; toss to coat.
Sprinkle with salt and pepper.
Roast until shallots are browned and tender, about 15 minutes.
Add tomatoes to shallots and roast until tomatoes are soft and browned, stirring occasionally, about 15 minutes longer.
Remove pan from oven.
Add capers and 1 tablespoon reserved brine and stir to blend.
Meanwhile, heat large ovenproof skillet over high heat.
Drain veal chops and transfer marinade to heavy small saucepan.
Add veal to skillet and cook until browned, about 3 minutes per side.
Transfer skillet to oven and roast veal to desired doneness, about 10 minutes for medium.
Bring reserved oil-lemon marinade to boil; boil 2 minutes.
Place 1 veal chop on each of 4 plates.
Divide shallot-tomato mixture among plates. Spoon Soft Polenta alongside.
Drizzle with oil-lemon marinade.
Garnish with arugula and serve.
Valentine Veal Oscar
Serves 2
Instructions
1 bunch asparagus spears, ends trimmed
1 pound king crab legs 450g
water
white wine
lemon slices
½ cup flour
1 teaspoon salt
½ teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Directions
Blanch asparagus tips in simmering water, drain and set aside.
Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.
In a shallow dish combine flour, salt and pepper; coat pieces of veal.
In a sauté pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown.
Remove the veal to a warm platter. Using the same pan, melt remaining butter.
Stir in shallots and tarragon. Add olive oil, asparagus and crab.
Sauté 2 minutes to warm.
To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce, recipe follows. Serve hot.
Bearnaise Sauce
Recipe courtesy of Tyler Florence
¼ cup fresh tarragon, chopped
2 shallots, minced
¼ cup champagne vinegar
¼ cup dry white wine
3 egg yolks
1 stick butter, melted
salt and pepper to taste
Directions
In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.
Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler.
Whisk the egg yolks until doubled in volume.
Slowly add the melted butter, continue beating until sauce is thickened.
Stir in reserved shallot reduction.
Season with salt and pepper, set aside wrapped in a warm spot.
Serve with Veal Oscar. Yield: 1 cup
[print_link]
Tags: rack, tyler florence recipes for veal cutlets, Food and drink, pound king crab
Veal Casino
Serves 2
2 veal steaks or chops
Flour for dusting
3 tablespoons extra-virgin olive oil 45 ml
2 tablespoons unsalted butter 30 ml
4 plum tomatoes, chopped
1 large or 2 small artichoke hearts, sliced
4 green olives, chopped
2 scallions, chopped
Dash of bitters
¼ teaspoon dry mustard 1 ml
Freshly ground pepper to taste
Directions
Lightly dust the chops with flour.
In a large skillet, melt the oil and butter.
Sauté the chops on each side for approximately 4 minutes per side, depending on thickness.
Remove to a heated platter and keep warm.
Add all other ingredients to the skillet and cook approximately 6-8 minutes.
Spoon sauce over chops and serve.
Recipe source www.lovechef.com This recipe won him raves when he cooked it for his first appearance at Trump Plaza Hotel & Casino.
Tags: recipe source, artichoke, www.lovechef.com this recipe, heated platter, veal steak, mustard, veal steaksFlaming Veal Marsala
Serves 2
Ingredients
12 veal scallopini, pounded out thin
¼ cup Parmesan cheese, grated 60 ml
1 oz butter cut into small pieces 28 g
½ medium lemon, squeezed for juice
1/3 cup dry Marsala 80 ml
1 teaspoon parsley, chopped 5 ml
Equipment Needed
1 fire extinguisher
1 portable gourmet stove and fuel
2 long-handled matches
1 large flambé pan
1 set of small bowls
5 serving forks and spoons
2 warm dinner plates
Directions
In the kitchen place veal medallions between two sheets of heavy plastic wrap and flatten to ¼ inch thickness. (6-7 mm)
Coat veal lightly with Parmesan cheese, remove veal and place on a plate.
Light the burner and adjust the control to moderate heat.
Place the flambé pan on the burner and add butter.
When butter melts, sauté veal medallions and brown lightly on both sides.
Squeeze the lemon juice through a clean white napkin, over the veal.
Add Marsala, ignite and cook for 1 minute, turning veal several times, mixing the sauce thoroughly. Arrange 4 veal medallions on each plate.
Cover with sauce.
Sprinkle with chopped parsley and serve.
Pre-arrange your favourite starch and vegetables on dinner table family style before putting on a show.
Veal Valentino For Valentine’s Day
Scaloppine di Vitello con Cuori di Carciofi) Lemon Veal with Artichoke Hearts
Makes 4 Elegant Servings (2 For Valentine’s Day, 2 for breakfast !!)
Ingredients
1½ lbs (680g)fine veal loin or leg cutlets, sliced very thin and pounded flat into 2 oz each (56g) of veal scallopini.
(For a fanciful effect, try a heart shaped cookie cutter and create heart shaped scallopini)
8-12 baby artichokes
¼ cup olive oil 60ml
1 bunch Italian parsley, chopped
2 tablespoons fresh tarragon, chopped 30ml
2 tablespoons fresh rosemary, chopped 30ml
2 tablespoons fresh thyme, chopped 30ml
3-4 tablespoons of all-purpose flour 45-60ml
¼ cup 2 oz. butter 60ml 56g
2 garlic cloves, minced
1 cup dry white wine 250ml
2 lemons, juiced
Salt and pepper, to taste
1 cup Brown Sauce or beef broth Preparation 250ml
Directions
Remove the outside leaves of the artichokes until you reach the yellow inner leaves.
Remove the choke and cut the artichokes into wedges.
In a skillet, sauté the wedges in 2 tablespoons (30ml) of the olive oil over medium-high heat.
Add 2 tablespoons (30ml) of the parsley and the rest of the herbs and cook for 4-5 minutes,
until the artichokes hearts are slightly crispy.
Set aside.
The Dish
Lightly coat the veal scallopini in flour.
In a large skillet over medium heat, sauté veal in the remaining olive oil from the skillet.
Add the butter, garlic, and artichokes. Pour in the wine and reduce until the wine evaporates.
Add the juice of the lemons, the remaining parsley, salt and pepper, and brown sauce.
Pour the sauce lightly and top veal scaloppini with artichokes.
Serve immediately.
Wine
Consider a very serious white wine to cut through the acidity of the lemon and artichoke such as a steely white Rhone, a Viognier, a Gavi, or a Tocai Friulano.
Otherwise, a fruity red wine with low tannin such as a Pinot Noir or Valpolicella.
Artichokes by themselves are definitely too harsh, and can change the flavor of the wine, but here the flavor will mix with the other ingredients.
Recipe Source : Celebrity Chef Piero Selvaggio
Tags: olive oil, large skillet, veal loin
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