Posts Tagged ‘red wine’
Veal Liver with Caramelized Onions
4 servings
Preparation: 20 minutes
Cooking: 20 minutes
Ingredients
1 1/4 lb Veal liver 625 g
salt and freshly ground pepper to taste
4 tablespoons flour
2 tablespoons butter
1 large red onion, finely chopped
1 teaspoon sugar
3 tablespoons extra-virgin olive oil
salt and freshly ground pepper to taste
2 tablespoons balsamic vinegar
2 tablespoons red wine
1 teaspoon fresh parsley, chopped
1 teaspoon fresh sage, chopped
Directions
Cut the veal liver into strips of 2 cm (1 in).
Season with salt and pepper and sprinkle with flour.
Shake to remove any excess.
Melt the butter in a sauté pan and cook the onion with the sugar over low heat for 5 minutes or until just beginning to brown.
In the same pan, add the olive oil; increase heat to high, add the liver strips and sauté about 3 minutes for medium doneness (pink in centre).
Season to taste.
Deglaze with the balsamic vinegar, scraping up the bits of meat stuck to the pan. Add the red wine.
Remove from heat, add the parsley and sage. Serve with risotto or a green salad.
Note: The secret to the success of this dish is the onions. Caramelizing them lightly with sugar and then adding the balsamic vinegar creates the “sweet and sour” flavour characteristic of this dish.
Recipe Source milkfedveal.com
Tags: fresh sage, lb veal, tablespoons balsamic vinegar, red wine, salt and pepper, recipe source, teaspoon fresh sage
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Jagerschnitzel
4 servings
Ingredients
4 veal cutlets
1 cup bread crumbs
1/2 cup Flour
1 egg – beaten with 1 tablespoon water
1 cup sliced mushrooms
1/2 cup good red wine
1/2 cup beef stock
1/2 cup heavy cream
2 tablespoons olive oil
butter
salt and pepper to taste
Directions
If the veal is thin enough, skip this step, otherwise, pound the veal with a mallet to 1/4 inch thickness.
Dredge the veal in the flour, then the egg mixture, then the bread crumbs. Set aside.
Heat an oven to 200.
Heat a skillet to medium-high. Add oil.
When the oil is shimmering, it’s hot, add the veal. Do not crowd the pan, you want them to fry, not steam.
Cook the veal on one side until browned, about 4 minutes, then flip. Cook until the breading is crisp.
Place the cooked veal into the oven to keep warm, season with S&P.
Pour off all but 2 tablespoons of the pan drippings, if necessary.
Turn the heat to high.
Add the mushrooms with a “pat” butter. Cook until soft.
Add the wine (OFF THE HEAT)
De-glaze the pan by scraping the bits.
Put the skillet back on the heat.
Add 1 tablespoon of flour and whisk it in.
Allow the roux to color – until about bronze.
Lower the heat to medium-high.
Whisk in the cream.
Whisk in the stock.
Crank the heat and reduce until desired thickness.
Plate the cutlets with the sauce.
Recipe source Mr Orph’s Kitchen
Tags: heavy cream, cup heavy cream, inch thickness, tablespoons olive oil, beef stock, cup flourSeared veal in red wine sauce
4 servings
Ingredients
4 pieces veal fillet steaks (about 14 oz)
1/2 bell pepper (diced)
1 teaspoon tomato paste
2 tablespoons red wine
Marinade
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 teaspoon cornstarch
1/2 teaspoon sugar
dash white ground pepper
Sauce
2 tablespoons light soy sauce
2 teaspoons cornstarch
2 teaspoons sugar
5 tablespoons water
Directions
Marinate veal for about 30 minutes.
Sear veal in a pan with 2 tablespoons oil until desirable doneness.
Remove and place on serving plates.
Sauté tomato paste in 1 tablespoons oil.
Add bell pepper and stir-fry for 1 minute.
Add mixed sauce ingredients.
Toss to combine.
Turn off heat.
Mix in red wine.
Spoon sauce over veal.
Serve hot.
Source: Hong Kong magazine
Tags: bell pepper, teaspoon cornstarch, 30 minutesVeal Oscar Burger
Makess 6 burgers
Ingredients:
2 lbs ground veal
1 teaspoon basil
1 teaspoon garlic powder
salt & Pepper (to taste)
3 tablespoons red wine
4 ozs shredded cheddar cheese
6 slices Swiss cheese
1/2 lb asparagus
1 lb cooked crab
3 tablespoons butter
3 tablespoons olive oil
1 package of Hollandaise Sauce (Knorr)
6 Italian Rolls
Directions
Combine veal, basil, garlic, powder, wine, cheddar cheese, salt and pepper and form 6 patties.
Grill burgers, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
Toss asparagus in olive oil, salt and pepper and grill until tender
Melt butter in a sauté pan and heat crab.
Prepare Hollandaise sauce per package instructions
Place asparagus on top of burger, add crab, slice of Swiss cheese, allowing cheese to melt.
Place burger on roll and add a portion of the Hollandaise sauce and serve
Recipe Source and info
NYBIC and the “Perfect Burger Contest”
2011 “Create the Perfect Burger” WINNER
Mark Wierzbicki – Baldwinsville, NY
“Veal Oscar Burgers”
Bio: Mark is a third time finalist, maybe three times is a charm for Mark! Supported by wife Pat and daughter Sara, Mark will be creating a Veal Burger with his two favorites, asparagus and crab! Mark has been cooking for 30 years and has won the Consumer Friendly Burger Award in 2009!
Tags: veal oscar, gas grill, red wine, combine veal, salt pepperVeal Provencal
4 servings
Ingredients
1 lb stewing veal 500 g
1 large tin of plum tomatoes, chopped and with the juices from the tin
2 or three crushed cloves of garlic
handful of black olives
heaped teaspoon of chopped fresh rosemary
1 glass of dry white wine
olive oil
salt and pepper
chopped parsley
Directions
You simply heat the oil in a sauté pan and fry the veal and garlic, add the wine and let it bubble a bit.
Then add the chopped plum tomatoes and their juice, season and bring to the boil.
Reduce the heat, cover and simmer for about an hour and a half. If the sauce is too reduced, add some hot water.
Towards the end of the cooking time, add the olives and rosemary.
Serve with rice or pasta, garnished with some chopped parsley.
Suggested wine A basic fruity red wine from the Rhône works best, chilled if the weather is hot. A robust rosé would also work well.
Recipe Source: by Carole Bristol
Tags: cloves of garlic, veal provencal, plum tomato, plum tomatoes, chopped parsley, fruity red wine, Cooking timeGrilled Veal Chops Stuffed with Mushrooms, Swiss Chard and Goat Cheese
3 servings
Ingredients
3 large Veal Chops
2 cups button mushrooms
1 1/2 cup Swiss Chard
2 cloves of garlic (minced)
4 oz goat cheese
1/2 cup red wine
olive Oil
sea salt and fresh cracked black pepper
Directions
Heat a small sauté pan over medium heat. Finely chop 1 1/4 cup of the mushrooms and the Swiss Chard. Once the sauté pan is hot add some olive oil and then the mushrooms, Swiss Chard, and minced garlic. Sauté until the mushrooms are fully cooked, about 6 minutes. Remove from the heat. Place half of the goat cheese in a small bowl and top with the warm mushrooms and Swiss Chard from the stove, allowing the goat cheese to melt. Stir the ingredients making sure that the goat cheese is well combined and set aside. This is your stuffing mixture.
Reheat the sauté pan over medium heat. Take the remaining mushrooms and chop into large chunks. Add olive oil and the mushrooms to the pan and sauté for 2-3 minutes. Add the red wine and continue to sauté allowing the mushrooms to soak up most of the wine. In another small bowl add the remaining goat cheese and top with the red wine mushrooms and combine with a fork. Remember to always taste! At this point feel free to add a little bit more red wine or fresh herbs according to your preference…..whatever you think tastes best. (If adding fresh herbs I would recommend adding rosemary here) Set the red wine mushrooms aside. This will be used to top the veal chops once removed from the grill.
To prepare the veal chops cut a slit in the center of the chop creating a large pocket that will hold the stuffing. Season both sides of each veal chop with sea salt and fresh cracked pepper. Take a sip of wine and get ready to stuff! This part is a bit messy but very easy. Stuff each veal chop with the mushroom, Swiss Chard stuffing until full (as much stuff as you can get in there!). To secure the veal chops shut you can either tie kitchen string around the chops or use tooth picks (just make sure you remember to remove the tooth picks or string when removing from the grill).
Heat the grill on medium-high heat. Once the grill has reached temperature place the veal chops on the grill and close. Grill the chops for about 6 minutes on each side. Be sure to cut into the largest chop to check and see if it is cooked all the way through. Remember this is veal so it will still be fairly light in color. Once done remove the chops from the grill.
Sip some wine and plate your meal! Remove the toothpicks or kitchen string from the chops and place one on each plate. Top each one with large spoonful of the goat cheese and red wine mushrooms. We served this with an heirloom tomato and mozzarella salad with fresh lettuce and basil. Pour everyone a glass of wine and enjoy!
Recipe Source – Saute and Sauce
Tags: cup swiss chard, Black pepper, grilled veal chopsBraised Veal Shoulder with Spring Vegetables
6 servings
Ingredients
1 veal shoulder roast 3 lb butterflied 1.5kg
1/2 cup fresh goat cheese, softened
1/4 cup chopped celery leaves
1 tablespoon chopped marjoram
1 teaspoon chopped rosemary
salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1 large carrot, thinly sliced
1 small celery rib, thinly sliced
1 cup dry red wine
4 cups beef stock
1 bay leaf
1 garlic clove, smashed
2 tablespoons chopped parsley
2 tablespoons chopped tarragon
2 tablespoons chopped dill
spring vegetables with pickled onions
Directions
Preheat the oven to 300°F ( 150°C)
In a small bowl, mix the goat cheese with the celery leaves, marjoram and rosemary and season with salt and pepper.
Lay the veal shoulder on a work surface, boned side up, and season with salt and pepper.
Spread the goat cheese mixture over the meat, then roll it up and tie at 1-inch intervals with kitchen string.
Season with salt and pepper.
In a large, enameled cast-iron casserole, heat the olive oil.
Add the veal roast and cook over moderately high heat, turning, until browned all over, about 10 minutes.
Transfer the veal to a plate.
Add the shallots, carrot and celery to the pan and cook over low heat until softened, about 5 minutes.
Add the wine and simmer until syrupy, about 10 minutes.
Return the veal roast to the casserole.
Add the beef stock, bay leaf and garlic and bring to a boil.
Cover the casserole and braise the veal in the oven until tender for 21/2 to 3 hours. turning once or twice.
Transfer the veal to a carving board and cover loosely with foil.
Strain the cooking liquid into a saucepan and spoon off the fat. Boil the liquid until reduced to 2 cups, about 15 minutes.
Stir in the parsley, tarragon and dill and season with salt and pepper.
Remove the strings from the roast and slice it 3A inch thick.
Serve with the jus and the Spring Vegetables with Pickled Onions.
Suggested wine Light-bodied, spicy Austrian red
Recipe source: foodandwine.com
Tags: cooking liquid, fresh goat cheese, lb butterCranberry Glazed Veal Meatballs
Perfect for a pot luck or buffet dinner party.
These meatballs with a new flavour twist will be a hit with everyone.
Serve them hot with toothpicks for easy nibbling.
Ingredients
Meatballs:
1 1/2 lb lean ground veal 750 g
1 egg
3/4 cup dry bread crumbs 175 ml
1 teaspoon each dried thyme and salt 5 ml
1/2 teaspoon pepper 2 ml
Sauce:
1/3 cup packed brown sugar 75 ml
2 teaspoons dry mustard or Dijon mustard 10 ml
1/2 teaspoon salt 1 ml
1/3 cup red wine vinegar 75 ml
1/2 cup dried cranberries 125 ml
2 tablespoons cornstarch 25 ml
Directions
Meatballs: In large bowl, using fork, mix egg, bread crumbs, thyme, salt and pepper.
Gently blend in veal just until combined.
Form into 1-inch (2.5 cm) meatballs; place on foil-lined rimmed baking sheet.
Bake in 400°F (200°C) oven for about 20 minutes or just until no longer pink inside.
(Meatballs can be frozen for up to 2 months. Thaw overnight in refrigerator.)
Sauce: Meanwhile, in large saucepan, whisk together brown sugar, mustard, salt, cranberry juice and red wine vinegar. Stir in dried cranberries; bring to boil. Reduce heat and simmer for about 5 minutes or until sugar is dissolved. Whisk cornstarch with 2 tbsp (25 ml) cold water; whisk into cranberry mixture and bring to boil.
Boil for about 1 minute or until clear and thickened. Add meatballs and simmer for about 5 minutes or until hot and glazed. Makes about 48 meatballs.
Variation: Sweet and Sour Meatballs: Omit salt, cranberry juice and dried cranberries.
Substitute cider vinegar for the red wine vinegar; add 2 cans (14 oz/398 ml) pineapple tidbits in juice and 2 tablespoons (30 ml) each soy sauce and tomato paste with the vinegar.
Add 1 diced green pepper with meatballs, if desired.
Nutrition Information Per Meatball:
43 calories,
3.1 g protein
1.2 g fat
4.8 g carbohydrate
Nutrition Information Per Sweet & Sour:
40 calories
3.2 g protein
1.2 g fat
5.5 g carbohydrate
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This recipe was taken from the “Entertaining with Veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide |
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Veal Marsala
6 servings
Ingredients
6 veal scallopini 6 0z 170 g ( or 12 X 3oz ( 84 g))
4 tablespoons butter
4 tablespoons olive oil
4-5 cloves garlic minced
1 shallot minced
4-6 oz crimini mushrooms sliced (or white button mushrooms)
3/4 cup Marsala wine
1/4 cup dry red wine
1/4 cup chicken stock
1/4 cup heavy cream (optional)
salt and pepper to taste
flour for dredging
Directions
Rinse and pat dry veal.
If the scallops are more than 1/4 inch thick, use a meat mallet to flatten to 1/4 inch.
Add salt and pepper the veal.
Dredge veal in flour.
In a medium pan over medium melt 2 tablespoons of butter with 2 tablespoons olive oil.
When butter is sizzling but not browned, add veal.
Cook in batches.
Saute veal 1-2 minutes per side.
Remove to a warm oven.
Add remaining olive oil.
Add shallot and garlic.
Cook for 30 seconds. Add mushrooms.
Saute mushrooms until tender.
Deglaze pan with stock scraping pan bottom.
Simmer until stock has reduced 1/3.
Add Marsala wine and red wine.
Simmer until reduced by 1/2 or more; until you have the desired consistency.
Remove from heat.
Stir in heavy cream.
Stir in remaining butter.
Serve veal topped with sauce.
Recipes Source mrorph.com
Tags: cup chicken stock, tbsp butter, servings ingredients, veal scallopini, pat dry veal, medium pan, sauce recipesVeal Braciola
Veal Braciola is tender veal cutlets rolled up with a delicious filling and braised until fork tender in you favorite tomato sauce. My Grandmother’s recipe uses beef or specifically flank steak. I prefer making both types of braciola when family and friends come to visit.
The word braciola means many things depending on the region. They can mean cutlets or rolled up scallops. In this recipe it means rolled up and stuffed with pine nuts, Romano cheese, prosciutto and other ingredients that make up an excellent side dish to accompany pasta or a main dish all by itself.
This Veal Braciola recipe is easy to make and very impressive at the dinner table. Enjoy!
4-6 servings
Ingredients
8 pieces of veal cutlets, pounded thin
1/2 cup of fresh grated pecorino Romano cheese
1/2 cup of pine nuts
1/4 cup of currants
4 oz of prosciutto, chopped
1 cup of fresh Italian flat leaf parsley, chopped
4 cloves of garlic, chopped
3 eggs
1/2 teaspoon of salt
1/2 teaspoon of fresh ground pepper
3 tablepoons of extra virgin olive oil
2 oz of pancetta, diced into small pieces
1 large yellow onion. Chopped
2 15oz cans of tomato sauce
2 cups of red wine
1 teaspoon of dried basil
1/2 teaspoon of dried oregano
Directions
In a large bowl mix together the cheese, currants, prosciutto, parsley, eggs and garlic.
Divide the mixture among the 8 pieces of veal.
Roll the veal up and tie with butchers twine so that none of the filling falls out.
Season with salt and pepper.
In a large casserole dish sauté the pancetta for 2 minutes.
Add the onions and sauté for another 2 minutes.
Remove the pancetta and onion with a slotted spoon and set aside.
add the veal and brown on all sides then remove from the pot and set aside.
Deglaze the pan with the wine.
Add the tomato sauce and bring to a boil.
Add the veal, onions and pancetta back to the pan.
Season with basil and oregano, cover and simmer for about 1 hour until fork tender.
Recipe Source great-chicago-italian-recipes.com
Tags: veal cutlet, favorite tomato sauce, olive oil, Black pepper, tomato sauce, large bowl mix, italian recipes
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
