Posts Tagged ‘shallots’
Veal Breast with Shallot-Caper Stuffing
Serves 6
Ingredients
1 trimmed boneless veal breast (about 4 lbs – 2kg)
3⁄4 cup dried currants
2⁄3 cup Madeira
6 tbsp. butter
1 1⁄2 tablespoons finely chopped
fresh thyme leaves
3 large shallots, finely chopped
3⁄4 cup dried breadcrumbs
1⁄4 cup capers, drained and coarsely chopped
Kosher salt and freshly ground
black pepper, to taste
1 tablespoon extra-virgin olive oil
1 cup dry white wine
1 cup Beef Stock
Directions
Heat oven to 300°.
Put currants and half of the madeira into a medium bowl and set aside to let soften for 10 minutes.
Meanwhile, heat 4 tablespoons of the butter in a large skillet over medium heat.
Add thyme and shallots and cook until softened, about 10 minutes.
Transfer shallot mixture to bowl of currants; add breadcrumbs, capers, and salt and pepper.
Stir well. Set the shallot-caper stuffing aside.
Lay veal breast flat on a cutting board and season all over with salt and pepper.
Top with the stuffing; spread out evenly, leaving a 1″ border around the edges.
Roll up veal breast and tie snugly with butcher’s twine down the length of the roast at 1 1⁄2″ intervals.
Heat remaining butter and olive oil in a large skillet over medium-high heat.
Add veal and cook, turning occasionally, until deep golden brown all over, 10–12 minutes; transfer veal to a small roasting pan.
Add half of the wine to skillet and cook, scraping up any browned bits, about 1 minute; pour over veal.
Roast, basting every 20 minutes or so with any pan juices, until a meat thermometer inserted in the thickest part of the roast registers 165°, about 1 3⁄4 hours.
Transfer roast to a large platter, cover with foil and set aside.
Set roasting pan over medium-high heat on stove. Add beef stock and cook, scraping up any browned bits, for 2 minutes.
Transfer pan juices to a small saucepan; skim off and discard any fat.
Add remaining Madeira and wine and cook over medium heat until just thickened, about 5 minutes.
Season with salt and pepper; keep warm.
For easy carving, leave butcher’s twine on and cut veal into thick slices.
Remove twine and serve with pan juices.
Recipe Source: www.saveur.com
Photo: Andre Baranowski
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Grilled Veal Sweetbreads with Port Wine Sauce
Serves 1
Preparation: 1 hour
Ingredients
8 oz fresh veal sweetbreads 250g
1 lemon
4 bay leaves
½ cup white wine
5 cups water
salt and pepper to taste
2 shallots, julienne
½ cup olive oil
10 oz oyster mushrooms 280g
thyme, a pinch
4 sage leaves
1 cup port wine
10 oz spinach 280g
¼ teaspoon white truffle oil
Directions
Boil sweetbreads, lemon, bay leaves, wine and water for 30 minutes.
Take out the sweetbreads and cool down in ice water before slicing.
Then slice the sweetbreads and grill for 2 minutes per side or until both sides are golden brown.
Season with salt and pepper as desired.
Lightly cover the bottom of a sauté pan with olive oil and place over medium high heat.
Saute shallots and oyster mushrooms for 4-5 minutes or until mushrooms become soft.
Add thyme, sage and port wine and let the sauce reduce for 5-6 minutes.
Add the grilled sweetbreads and let reduce for another 4-5 minutes.
Season with salt and pepper as desired.
Lightly coat a separate sauté pan with olive oil and add shallots and fresh spinach.
Saute until the spinach has wilted, about one minute. Season with salt and pepper.
Place the sweetbreads on the bottom of a plate and drizzle the sauce on top.
Place the spinach on top of that and finish with the white truffle oil.
Recipe Source: http://www.androsrestaurant.com
Tags: shallots, high heat, The sauce, recipes with oyster mushrooms and veal, port wine sauce, bay leaves, lemon bayVeal Rolls with Spinach, Gouda and Forestiere Sauce
6 servings
preparation15-20 minutes
cooking time 20-25 minutes
Ingredients
Rolls
6 large veal cutlets, about 1/4 lb each, pounded thin 115g
1/2 lb fresh spinach, washed and stemmed 250g
1/2 lb Gouda cheese, thinly sliced 250g
1 tablespoon melted butter 15ml
1 tablespoon olive oil 15ml
salt and freshly ground pepper, to taste
Sauce
1 shallot, chopped
1 clove garlic, chopped
3 tablespoons butter 45ml
2 cups sliced mushrooms, 500ml
2 tablespoons flour 30ml
1/2 cup white wine 125ml
1 1/2 cups veal stock or beef broth 375ml
1/2 cup Nestle 2% Carnation Milk 125ml
Herbes de Provence, to taste
salt and freshly ground pepper, to taste
Directions
Preheat oven to 375°F (190′C).
Cover each veal cutlet with spinach, then Gouda cheese.
Roll up tightly, starting by narrow end. Secure with a toothpick.
In a frying pan, heat 1 tbsp (15 mL) each butter and oil and brown rolls on all sides.
Place rolls in an ovenproof dish, salt and pepper generously.
Bake for 12-15 minutes, depending on size.
In the same frying pan, cook shallots and garlic in 1 tablespoon (15 mL) butter until soft.
Add mushrooms and cook a few minutes.
Set aside.
Melt remaining butter in frying pan.
Whisk in flour to make a roux.
While whisking, add wine and broth.
Bring to a boil and simmer until thick.
Lower heat and add milk, herbs, seasonings and cooked mushrooms.
Thicken to taste by cooking longer to reduce liquid.
Check seasoning.
Slice rolls, spoon on sauce and serve on a bed of pasta with vegetables.
Alternative: Replace spinach with blanched or canned asparagus.
Tips: You can make this recipe ahead and freeze it. When reheating thin sauce with a little broth, if necessary, being careful not to boil it.
Tags: veal scallopini with cheese and spinach roll, ovenproof dish, nestle 2% carnation, ground pepperVeal 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 Rib-eye Steak with red wine, chanterelle mushrooms and watercress sauce
2-4 servings
Ingredients
For steak
2 12 oz veal rib-eye steaks 340g
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper
For watercress sauce
3 cups watercress leaves
1/2 cup spinach leaves
1 cup heavy cream
salt
freshly ground black pepper
For roasted chanterelles
4 tablespoons unsalted butter
1 lb fresh chanterelle mushrooms, brushed clean 450g
5 ozs bacon, cut into small pieces 140g
4 whole shallots, peeled and cut in half
6 sprigs fresh thyme
salt
freshly ground black pepper
1/2 cup full-bodied red wine, such as Cabernet or Bordeaux
Directions
Preheat oven to 375°F (190°C)
Season veal steaks with salt and pepper.
Rest at room temperature for at least 10 minutes.
Bring a pot of salted water to a boil.
Plunge watercress in water for about 1 minute and add spinach during last 30 seconds.
Remove from water and drain as much liquid out as possible, either by pressing greens against a strainer or squeezing by hand.
Place greens in food processor and purée for 1 minute, then slowly add heavy cream until mixture reaches a saucy consistency.
Season with salt and pepper.
Heat a large ovenproof saute pan over medium heat and add butter, chanterelle mushrooms, bacon, shallots and thyme sprigs.
Season lightly with salt and pepper and cook for 3 minutes.
Deglaze pan with red wine and place pan in oven for about 10 minutes.
While mushrooms are in oven, grill or pan-sear steaks to desired doneness, approximately 5 minutes per side for medium rare, depending on thickness of steaks.
Let rest for about 5 minutes.
Arrange mushrooms on plate and spoon watercress sauce around.
Slice steaks (or leave whole) and place on top of mushroom mixture.
Recipe Source: from Intermezzo Chef Andy Brooks, Brooks Restaurant – adapted for Veal
Tags: mushroom mixture, tablespoons unsalted butter, medium rare, Slice steaks, chanterelle mushrooms, cups water, spoon watercress sauceGourmet Veal Stroganoff
Prep: 10 minutes
Cooking: 15-20 minutes
Easy
4 servings
Ingredients
1 1/4 lb veal round 600 g - eye of round is less expensive than inside round
3 tablespoons butter
3 shallots
1 tablespoon cognac
3/4 cup Crème fraîche* or sour cream 200 ml
18 oz mushrooms 500 g
salt and pepper
*Crème fraîche is a matured cream that contains between 30% to 40% fat. It originated in Normandy, one of the strongholds of the French dairy manufacture. This delicate yet flavorful product is similar to the American sour cream, thick with hints of tanginess and nutty flavours. Crème fraîche is the staple companion for caviar, smoked salmon, and many other gourmet products.
Stroganov:, surname of a prominent line of Russian nobility
Directions
Chop the shallots finely and cook them gently in 1 tablespoon butter until soft and translucent.
Wash and thinly slice the mushrooms; add to the shallots and continue cooking over low heat.
Cut the veal into thin strips and brown in the remaining butter.
Keep warm.
Add the cognac and cream to the mushrooms.
Season with salt and pepper and cook gently until the sauce is smooth and slightly thickened.
To serve, spoon the sauce over the veal and accompany with steamed broccoli.
Recipe Source: the World Wide Gourmet
Tags: veal stroganoff, stew, topside of veal, recipe veal eye round, creme fraiche sauce vealVeal Kidneys in French Apple Brandy
Preparation time is 30 minutes.
4 servings
Ingredients
4 veal kidney
salt and pepper
60 gm butter
4 finely diced shallots
6 tablespoons French Apple Brandy (Calvados)
2/3 cup 35% cream
2 tablespoons Dijon mustard
60 gm chervil
Directions
Clean the kidneys, removing all fat and sinews.
Cut them down the middle and then into 2-centimetre pieces.
Season the pieces with salt and pepper.
Put half the butter into a pan over a high heat.
As soon as the butter begins to foam, add the kidneys.
Leave them to brown and turn after about 2 minutes.
After 5 minutes, lift the kidneys on to a plate and keep them warm.
Put the shallots into the pan with the French Apple Brandy and scrape any brown pieces from the bottom of the casserole.
Be careful not to overheat the casserole so that the calvados bursts in to flames.
Add the cream and allow to simmer for a couple of minutes, beating all the while.
Pass the sauce through a fine sieve.
Add the Dijon mustard and stir well.
Return the sauce to the heat, add the kidneys.
Season to taste with salt and pepper and add the chervil.
Serve on warm plates with plain boiled potatoes with parsley.
Veal Martini for Columbus Day
Perfect veal recipes to celebrate celebrate the anniversary of Christopher Columbus’s arrival in the Americas in 1492.Total preparation and cooking time: 1 hour
4 servings
Ingredients
1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick
3 cups veal stock or chicken broth
1 cup white wine
4 tablespoons butter, divided
8 oz thinly sliced shiitake mushrooms 225g
3/4 cup thinly sliced sun-dried tomatoes, packed in oil, patted dry
1/4 cup minced shallots
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups diced tomatoes
1/4 cup thinly sliced fresh basil leaves
Directions
Add stock and wine to medium saucepan; bring to a boil. Cook over high heat until reduced by half, stirring occasionally.
Heat 2 tablespoons butter in large nonstick skillet over medium heat until hot. Add mushrooms, sun-dried tomatoes and shallots to pan; cook and stir 5 minutes or until mushrooms have softened. Remove from skillet.
Pound veal cutlets to 1/8-inch thickness, if necessary. Combine flour, salt and pepper in shallow dish. Lightly coat cutlets with seasoned flour.
Heat 1 tablespoon butter in same skillet over medium heat until melted. Place 2 or 3 cutlets in skillet; cook 2 to 3 minutes or until veal is cooked through, turning once. Remove cutlets; keep warm. Repeat with remaining cutlets, adding remaining butter as needed.
Add reduced stock mixture to pan. Cook and stir 1 minute or until browned bits attached to pan are dissolved. Return veal cutlets and mushroom mixture to pan. Stir in tomatoes and basil. Serve immediately.
Note: Recipe adapted from Chef Tony Tammero of Palm Restaurant, New York, NY
Nutrition information per serving: 378 calories; 18 g fat (9 g saturated fat; 6 g monounsaturated fat); 118 mg cholesterol; 713 mg sodium; 15 g carbohydrate; 4.2 g fiber; 30 g protein; 13.6 mg niacin; 0.5 mg vitamin B6; 1.1 mcg vitamin B12; 3.0 mg iron; 12.5 mcg selenium; 3.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6 and zinc; and a good source of fiber, vitamin B12, iron and selenium.
Tags: Person Travel, PER SERVING, leg cutlets, monounsaturated fat, leg cutVietnamese Style Stuffed Tomatoes
serves 8
Ingredients
22 tomatoes, firm and ripe
1 teaspoon kosher salt
1 lb ground veal 454g
2 teaspoons garlic, finely minced
1 teaspoon sugar
2 shallots, finely chopped
1/3 cup dried black fungus mushrooms
1 (2 oz) package dried bean thread noodles
1 teaspoon mushroom seasoning salt
1/4 cup parsley, finely chopped
4 tablespoons canola oil (or any neutral oil)
1 yellow onion, chopped
2 teaspoons tomato paste
1 (2 inch) chunk leek (white part only), finely chopped
1 stalk green onion, finely chopped
1/3 teaspoon cumin powder
1 teaspoon red chili powder
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
Directions
2 days before:
Frying the garlic and shallot: In a saucepan, heat about 2 tablespoons of canola oil. Add a teaspoon of garlic and 1 shallot. Cook until slightly golden. Transfer to a bowl (don’t drain). Let cool.
Seasoning the meat: Place the ground veal in a large bowl. Add the golden garlic and shallot with oil, raw shallot, leek, green onion, cumin powder and red chili powder. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate overnight.
The next day:
Preheat the oven to 400°F.
Prepping the tomatoes: Reserve 2 tomatoes.
Halve the rest of the tomatoes horizontally.
Remove and reserve the juice, seeds and flesh of the tomatoes in a bow.
Leave the separating membrane in the inside though, as the meat will grip to the shape of the inside membrane while cooking. Sprinkle the inside with kosher salt.
Layer a cooling rack on top of a baking sheet and place the tomato halves on top, flesh side down.
Let them sit for 1/2 hour.
Pat dry with kitchen towels.
Prepping the bean thread noodles:
Place the whole package of dried bean thread noodles in a bowl.
Don’t forget to cut the little cotton threads and discard them!
Soak them in cold water for 20 minutes and drain.
Chop into 1 inch threads.
Set aside.
Prepping the black mushrooms:
Soak the black fungus mushrooms in boiling water for 2-3 minutes then drain.
Chop finely.
Set aside.
Finishing the meat seasoning:
In the large bowl of ground veal mixture, add a tablespoon of parsley, bean thread noodles and black mushrooms.
Sprinkle with mushroom powder.
Mix well.
Refrigerate the mixture until you’re ready to stuff the tomatoes.
Checking the seasoning:
In a small pan, heat about 1 teaspoon of peanut oil.
Add about 1 to 2 tablespoons of the veal mixture.
Cook for about 3 minutes. Taste the meat.
Season with more salt and pepper if necessary.
Cooking the meat:
Stuff the halved tomatoes with about 1 to 2 tablespoons of the veal mixture.
In a large pan, heat some oil. Infuse the oil with the remaining garlic.
Add the stuffed tomatoes, meat side down.
Cook until the surface of the meat is nice and golden.
Transfer all the tomatoes to a roasting pan. Bake for 40 minutes.
Let cool completely then refrigerate overnight.
The following day:
Making the sauce:
Chop the remaining 2 tomatoes.
In a deep large pan, add some oil.
Add the chopped yellow onion.
Cook until it’s golden. Season with salt and pepper.
Add 2 tablespoons of parsley (stem included, because that’s where the flavor is the most potent).
Add the chopped tomatoes, the tomato paste and the reserved tomato pulp. Cook for about 10 minutes. Add the stuffed tomatoes, flesh side up.
Cover and simmer for about 5-8 minutes.
Serving time:
Serve immediately. Garnish with some parsley. Accompany with steamed jasmine rice, a dipping sauce with fermented fish sauce base called nước mắm and some chili garlic sauce or Sriracha.
Recipe Source: Jacqueline Pham
Tags: roast, veal chili, bean thread, teaspoon mushroom, recipe source, Chili pepperVeal Scallopini with Madeira and Porcini Mushrooms
6 servings
Ingredients
3/4 ounce dried porcinis
1 cup veal or chicken stock
1 1/2 pounds veal scallopine, pounded and flattened
Salt
Freshly ground black pepper
Seasoned flour, for dredging
2 tablespoons vegetable oil
4 tablespoons butter
2 shallots, minced
2 cloves garlic, minced
1/2 cup Madeira wine
3/4 cup heavy cream
Directions
In a small saucepan, combine dried porcinis with veal stock, and bring to a boil. Reduce heat to a simmer and cook for 3 minutes. Remove from heat and steep for 30 minutes. Remove porcinis from liquid, rinse under running water, chop finely, and set aside. Strain liquid through a fine sieve and reserve.
Season veal with salt and pepper on both sides and lightly dredge in seasoned flour. (Do not do this until you are ready to cook the veal.) In a skillet over high heat, add 1 tablespoon of the oil and heat until hot but not smoking. Add 2 tablespoons of the butter and saute half of the veal, cooking for 1 minute on each side, until golden brown and crispy. Transfer veal to a warm plate and set aside.
Saute remaining veal in remaining oil and butter, wiping skillet clean between batches if necessary.
Transfer veal to warm plate and add reserved porcini mushrooms, shallots, garlic, and Madeira, scraping pan bottom with a wooden spoon. When Madeira has reduced by half, add reserved porcini broth, and cook for 3 minutes or until volume is reduced by half. Add heavy cream and cook for 3 to 4 minutes, until sauce is thickened and coats the back of a spoon. Season with salt and pepper, to taste, and return veal to skillet to heat through, about 1 1/2 minutes. Serve immediately with sauce spooned over the top.
Recipe Source Emeril Live 2001
Tags: small saucepan, veal scallopini, Ingredients 3/4 ounce, high heat, madeira wine
Veal Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
