Skip to content

CookTeaser

“Photos, Recipes & CookTales For Those Who Enjoy Cooking”

Category Archives: Beef and Veal

December 6, 2014 Filet Mignon with Sauteed Oyster Mushrooms in Marsala sauce


Filet Mignon with Oyster Mushrooms in Marsala sauce

July 17, 2014 Sweetbreads with a Vermouth and Caper Sauce


Sweetbreads with Vermouth Caper Sauce

RECIPE
Serves 2

A Cooktale

The week prior to July 14th, Cathie announced, “for my birthday week I want Sweetbreads”. Sweetbreads it shall be. and last evening they were! She was a happy person & I received kudos for a dinner well done, Not “well done”, she requires, her Sweetbreads “never well done”.

INGREDIENTS

3/4 Pounds of Veal Sweetbreads
Milk to cover
4 cups Water
Kosher or Sea Salt
Fresh Black Pepper
Juice of half a Lemon plus 1 TB of Lemon Juice
1/4 to 3/8 C of drained Capers
4 TB of Clarified Butter

METHOD

1. The day before cooking, place the Sweetbreads in a bowl or small container, cover them with Milk, and allow them to soak in the refrigerator overnight. Remove the sweetbreads, discarding the Milk, and trim any veins or dark bits. Rinse them well and set aside.

2. Place the Sweetbreads in a small pot, cover with water, and add a big pinch of salt and the juice of half a Lemon. Add the Sweetbreads, bring the water to a boil, and blanch them for about 5 minutes. Remove the sweetbreads and plunge them into an ice bath.

3. Line a small sheet pan with a kitchen towel and place the Sweetbreads on the towel in a single layer. Fold the towel over them to cover, place another sheet pan on top, and weigh it down – a heavy pot or a few cans of tomatoes work well. Place in the refrigerator for at least 3 hours.

4. If your Sweetbreads are large, slice them into medallions. season with lots of Salt and Pepper.

5. Melt the Clarified Butter in a heavy bottomed skillet and cook the Sweetbreads over medium heat until golden brown, about 1-1/2 minutes to a side. Do not overcook them. Place the browned Sweetbreads on a paper towel-lined plate and set aside, tenting loosely with foil to keep warm. Add the Capers to the sauce.

6. Plate and serve. Our side dish was Butternut Squash lightly mashed and combined with Maple Syrup, Butter and Heavy Cream.

June 7, 2014 Strip Steak and Portobella Mushrooms


Strip Steak with Portobella'sServes 2

A Cooktale

I oven roasted the Mushrooms for 20 minutes at 425 F, and seared the Steak for two minutes a side on a stovetop grill, then into the hot oven for two minutes more to reach the internal temperature of 120F, the rare finish, that we prefer.

December 9, 2013 Sweetbreads with Creamed Sherry Mushrooms and Mustard Butter


Sweetbreads with Mustard Butter

RECIPE

Serves 2

A CookTale

If you like Sweetbreads, you’ll love this recipe. Otherwise give it a try, you never know! Cathie’s mouth watered just anticipating dinner, and happily (for me) it proved to be worth it. When it comes to Offal, any kind of Offal, she is one tough critic.

RECIPE Veal Sweetbreads

INGREDIENTS

1 lb of Veal Sweetbreads
Milk
4 C Water
Kosher or Sea Salt
Juice of half a Lemon plus 1 TB of Lemon Juice
1/4 C Wondra or other finely milled flour
Fresh Black Pepper
2-3 TB of Clarified Butter
2 TB of EVOO
1/4 C of Dijon Mustard.
1/2 C of Butter (softened)

METHOD

1. The day before cooking, place the Sweetbreads in a bowl or small container, cover them with Milk, and allow them to soak in the refrigerator overnight. Remove the Sweetbreads, discarding the Milk, and trim any veins or dark bits. Rinse them well and set aside.

2. Place the Sweetbreads in a small pot, cover with water, and add a big pinch of Salt and the juice of half a Lemon. Add the Sweetbreads, bring the water to a boil, and blanch them for about 5 minutes. Remove the Sweetbreads and plunge them into an ice bath.

3. Line a small sheet pan with a kitchen towel and place the Sweetbreads on the towel in a single layer. Fold the towel over them to cover, place another sheet pan on top, and weigh it down – a heavy pot or a few cans of Tomatoes work well. Place in the refrigerator for at least 3 hours.

4. If your Sweetbreads are large, slice them into medallions. Spread the Wondra on a plate and season with lots of Salt and Pepper. Toss the Sweetbreads in the seasoned
flour until well coated on all sides.

5. Melt the Clarified Butter & EVOO in a heavy bottomed skillet and cook the Sweetbreads over medium heat until golden brown, about 1-1/2 minutes to a side. Do not overcook them. Place the browned Sweetbreads on a paper towel-lined plate and set aside, tenting loosely with foil to keep warm.

6. Combine Dijon & Butter and whip to emulsify.

RECIPE Sauteed Sherry Mushrooms

INGREDIENTS

24 Fresh Shitake or other Mushrooms
1/4 C of Shallots finely sliced
1 oz of Demi Glace dissolved in 1/2 cup of water
1/3 C of Sherry
1/2 C of Light Cream
2 TB of Clarified Butter

METHOD

1. Heat a saute pan & add the Clarified Butter. When the Butter is heated, add the Shallots. Do not let them burn.

2. Add the Shitakes face side down, & saute until them until wilted & have a light brown color. Turn & repeat. (cook in 2 batches if necessary)

3. Return them all to the saute pan, add the Sherry & Cream & simmer for 3 minutes.

4. Add the dissolved Demi Glace & continue to simmer for a few more minutes. Or until the sauce has thickened.

5. Remove & keep warm.

6. When ready to serve, plate the Sweetbreads and add the sauteed Mushrooms

September 24, 2013 Osso Buco with Porcini Risotto


Osso Buco & Porcini Risotto

Serves 2

A CookTale

I am about to brag — and this time with good reason! For Sunday dinner I served a scrumptious Osso Buco, thanks to my never disappointing, always reliable Guru, Mario Batali. I admit that I deleted and added particular ingredients, but that’s natural for me and what cooking is all about, being innovative and creative when required. The main course was presented with Porcini Risotto, throughout history, the classic northern Italian accompaniment. How did a nice Jewish boy get so talented? Hanging around the right people as a zoot suiter teenager in the Bronx!

INGREDIENTS For the Osso Bucu

2 Veal Shanks, 2-1/2 inches thick (each about 3/4 of a pound)
Salt & Pepper
6 TB of EVOO
2 medium Carrots, chopped into 1/4-inch-thick coins
1 medium Spanish Onion, chopped into 1/2-inch dice
2 Celery stalks, chopped into 1/4-inch slices
2 TB chopped fresh Thyme leaves
1 Rosemary branch
2 C Tomato Sauce (homemade or Rao’s)
2 C Chicken Stock
2 oz of Demi Glace Gold (through Amazon, from More than Gourmet)
2 C dry White Wine

METHOD

1. Preheat the oven to 375 degrees F. Season the Shanks with Salt and Pepper. In a heavy-bottomed 6 to 8 quart casserole, heat the EVOO until smoking. Place the Shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the Shanks and set aside. Reduce the heat to medium, add the Carrot, Onion, Celery and Thyme and cook, stirring regularly, until golden brown and slightly softened, 8 to 10 minutes. Add the Tomato Sauce, Chicken Stock. Demi Glace and Wine and bring to a boil.

2. Place Shanks back into pan, making sure they are submerged at least halfway, add the Rosemary. If Shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid of aluminum foil. Place in oven for 2 to 2-1/2 hours and cook until meat is nearly falling off the bone.

April 22, 2013 Loin Veal Chops


Loin Veal ChopsRECIPE Loin Veal Chops

Serves 2

A CookTale

A well seasoned lightly grilled Veal Chop is a taste treat. And I find that finely chopped fresh Rosemary leaves combined with a really good Extra Virgin Olive Oil plus Salt and Pepper makes for a simple, excellent marinade.

INGREDIENTS

2 Veal Chops (about 3/4-inch thick)
2 cloves Garlic, finely chopped
1 TB of fresh Rosemary, finely chopped
2 TB of EVOO
Salt & freshly ground Black Pepper
1/2 cup White Wine
1/4 cup Chicken Stock
2 Oz of Demi Glace Gold (available through Amazon online from More Than Gourmet
Parsley for garnish

METHOD

1. Rub the chops with 1 TB of the
EVOO, Garlic, Rosemary & Salt & Pepper & let it marinate for at least 15 minutes, or more if possible.

2. Heat a large cast iron skillet over medium high heat & add the remaining TB of EVOO. Add the Chops & cook until golden brown, about 6 minutes on one side, & flip.

3. Move the Chops, in the skillet, to the oven, brown side down & roast at 375ºF, for 5 to 6 minutes for med-rare.

4. Carefully move the cast iron skillet back to the stovetop, remove the Chops to a plate & keep warm.

5. Add the Wine, Stock, & Demi Glace Gold, stir up brown bits from the bottom & whip the sauce together.

5. Return the Chops to the skillet to quickly reheat, & serve with the Wine Sauce.

January 20, 2013 Blanquette de Veau A L’Antcienne


Blanquette de Veau

RECIPE Blanquette de Veau A L’Antcienne
(Veal Stew with Onions and Mushrooms)

A CookTale

Last evening we hosted and enjoyed a dinner party with good friends and, I immodestly add, good food. The special Veal dish was a surprise for our French friend Jean-Michel who literally lit up when he was told of the main course. It was served with Buttered Noodles and a side of roasted Cauliflower florets. A 1990 Medoc accompanied the dinner. I believe it’s safe to say that the evening went well and was well received.

Serves 6

INGREDIENTS

3 lb. Veal Stew Meat cut into 2 oz, 2-inch pieces
5 to 6 C canned Chicken Broth
1 large Onion, studded with 1 Clove
1 large Carrot, peeled and quartered
1 medium Herb bouquet (8 Parsley Stems,
1/2 Bay Leaf, 1/2 tsp Thyme and 2 Celery Stalks tied in cheesecloth)

1. Place Veal if a casserole and cover with cold water by 2 inches. Bring to the simmer and simmer 2 minutes. Drain the veal and wash it rapidly under cold water to remove all traces of scum. Wash out casserole and return meat to it.

2. Pour Broth to cover the Veal by 1/2 inch. Bring slowly to the simmer, and skim as
necessary for several minutes. Add the Vegetables and Herb Bouquet. Taste for seasoning and salt lightly if necessary. Cover partially and simmer very slowly for 2 hours, or until Veal is tender when pierced with a fork.

3. When the Veal is tender, pour the contents of the casserole into a colander set over a bowl. Reserve stock. Rinse out the casserole and return meat to it, removing any loose bones.

18-24 peeled White Onions (or frozen Birds Eye Pearl Onions)
1/2 C Stock dipped from the simmering Veal casserole
1/4 tsp Salt
1 TB Butter

While the Blanquette is simmering, prepare the Onions. Pierce a cross in the root ends and simmer for 30 to 40 minutes in a small covered saucepan with the Veal Stock, Salt and Butter. Arrange the cooked Onions over the Meat.

4 TB Butter
3 TB Flour
3-1/4 C of Veal cooking Stock
24 small Mushroom caps
Salt and white Pepper
1 TB Lemon Juice
2 TB heavy Cream or Stock

1. In a large saucepan, melt the Butter, add the Flour, and stir over low heat until they foam together for 2 minutes.

2. Off heat, pour in the Veal Stock, beating vigorously with a wire whip. Bring the Sauce to the boil, stirring. Simmer for 20 minutes, frequently skimming off the film which rises to the surface.

3. Fold in the Mushrooms and simmer for 10 minutes more, skimming. Taste the Sauce very carefully for seasoning, adding Salt, Pepper and Lemon Juice to taste.

4. Pour the Sauce and Mushrooms over the Veal and Onions. Film the top of the Sauce with 2 spoonfuls of Cream or Stock to prevent a skin from forming. Set aside, partially covered. The dish may be done ahead to this point.

3 Egg Yolks at room temperature
1/2 C Heavy Cream

1. About 10-15 minutes before serving, reheat slowly to the simmer, basing the Veal with the Sauce. Cover and simmer for 5 minutes. Remove from heat.

2. Blend the Egg Yolks and Cream in a bowl with a wire whisk. Beat in by spoonfuls 1 C of the hot Sauce. Then pour the mixture into the casserole, tilting it and basting the Veal and Vegetables to blend the rest of the Sauce with the Egg Yolk mixture.

3. Set over moderate heat, gently shaking the casserole until Sauce has thickened lightly, but do not let it come to the simmer. Serve with buttered Noodles, Rice or Potatoes.

November 7, 2012 Picadillo


RECIPE Picadillo

Serves 2 With generous leftovers

A CookTale

With a Nor’easter baring down this afternoon, I’d rather be In any country, city or state where Picadillo is the national dish. Many believe, as I do, that, this is where the classic dish, Sloppy Joes came from. Though it contains a number of ingredients, once there assembled the actual cooking is a cinch. Cuba is the proclaimed origin, and its fame spread throughout Latin America. Enjoying it as a daily lunch with a cold Cerveza at a seaside cafe, is worth a trip!

INGREDIENTS

2 TB OF EVOO
1 pound of ground Beef
1/2 pound chorizo sausage, chopped
1 large Onion, chopped
1/2 cup chopped Red Bell Pepper
2 cloves of Garlic, chopped
1 TB of ground cumin
2 tsp of Chili Powder
1 tsp of dried Oregano
1 tsp of Paprika
1/4 tsp of Cayenne Pepper (or to taste)
1/4 tsp of ground Cinnamon
1 1/2 cups of canned diced Tomatoes 3/4 cup of Beef Stock
1 TB of White Sugar
1/3 cup of Raisins
1/4 cup chopped Pimento-stuffed Green Olives
2 TB of Apple Cider Vinegar
1 TB of Capers, drained
1/3 cup slivered Almonds, toasted
1 TB of Lime Juice

METHOD

1. Heat the EVOO in a large skillet over medium heat. Add the ground Beef and Chorizo Sausage. Cook & stir until no longer pink, about 10 minutes.

2. Drain off some of the grease, & stir in the Onions & Bell Pepper. Cook until soft, then add the Garlic. season with Cumin, Chili Powder, Oregano, Paprika, Cayenne & Cinnamon. Cook and stir for about one minute to release the fragrance. Pour the Tomatoes & Beef Stock into the pan, along with the Sugar. Set the heat to low, cover, & simmer for 20 to 30 minutes.

3. Stir the Raisins, Olives, Capers & Vinegar into the pan, and simmer uncovered for 5 minutes. Add the Almonds & Lime juice, cook until they are heated, then serve.

September 7, 2012 Thai Steak, Mint, Endive & Cilantro Salad


RECIPE
Serves 2 generously

A CookTale

Steak as a component of a salad turns it into a dinner. The protein and nutrition of a good piece of meat and the refreshment of Endive, Cucumber, Mint and Peanuts brought together with an Asian sauce results in a savory combination. We enjoyed this on late Summer evening with the doors wide open and early September breezes blowing through. The night before was a delicious take-out from our favorite Japanese restaurant, Tomo Sushi in Saugerties, NY. It looked so beautiful, I had to take a picture of a Sushi plate focused on different preparations of Smoked Eel, and a Sashimi plate highlighted by slices of White Tuna.

INGREDIENTS For the Salad

12 oz of Porterhouse or Rib Eye beef
2 Belgian Endive. (sliced thinly, trimmed, washed & dried)
1 C torn fresh Mint leaves (trimmed, washed and dried)
1/4 C minced sweet white Vidalia onion
1 medium Cucumber, peeled, cut in half lengthwise, seeded & diced
Juice of 1 Lime
1 TB of Fish Sauce (Nam Pla, available at Asian markets, or more to taste)
1/2 tsp of Cayenne (or to taste)
1/2 tsp of Sugar (to taste)
Peanuts

METHOD

1. Start a charcoal or wood fire or heat a gas grill or an oven broiler. Oven rack should be about 4 inches from heat source. Grill or broil Beef until medium rare, 3 minutes a side. Set aside to cool.

2. Toss the Endive with Mint, Onion & Cucumber. Combine all of the remaining ingredients with 1 TB of water. Mixture will be thin and you may want to increase the seasonings. Toss Salad ingredients (except for the beef) and Dressing and remove to a platter. Reserve the Dressing remaining at bottom of Salad bowl.

3. Slice the cooled down Beef, reserve the Meat’s juice. Combine these juice with the reserved Salad Dressing at bottom of the bowl. On two plates, lay slices of Beef over the Salad, drizzle Dressing all over, add the Peanuts & serve.

August 27, 2012 Meat Loaf



RECIPE
Serves at least 8

A CookTale

Our friend Oxana, who has run Phil, Rita and Lucy Silvestri’s home and life for the past two decades, was the inspiration for this dinner. Cathie spent an evening with the family last week, and when I called, Oxana picked up the phone. I out of habit asked “what was dinner?” The answer was “Russianburgers”. They turned out to be oval-shaped Burgers made with a Meat Loaf mix and special Spices and served with Sour Cream. “Sour Cream, Is everything in Russia served with Sour Cream?” Her response was, “what’s better?” My recipe, traditional in our kitchen, is from America’s favorite Cook’s Illustrated, and if there was a Food Olympic, it’s guaranteed to bring home the Gold and a few slices for dinner.

INGREDIENTS

2 tsp Vegetable Oil
1 Onion, chopped in a medium dice
1 Red Bell Pepper chopped the same way
2 Garlic Cloves , minced
2 large Eggs
1/2 tsp dried Thyme
1/2 tsp table Salt
1/2 tsp ground black Pepper
2 tsp Dijon Mustard
2 tsp Worcestershire Sauce
1/4 tsp Hot Pepper Sauce
1/2 C whole Milk or Evaporated Milk
2 lb of a top quality Meatloaf mix
2/3 C Saltine Crackers , crushed (about 16),
1/3 C minced fresh Parsley Leaves
3 Slices of Bacon (lengthwise depending on loaf shape)
кислая сливк Sour Cream (optional)

METHOD

1. Heat oven to 350 degrees.

2. Heat Oil in medium skillet. Add Onion & Garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix Eggs with Thyme, Salt, Pepper, Mustard, Worcestershire Sauce, Pepper Sauce, Milk or Evaporated Milk. Add Egg mixture to Meat in large bowl along with Crackers, Parsley, & cooked Onion and Garlic. Mix with a fork until evenly blended and Meat mixture does not stick to bowl. (If mixture sticks, add additional Milk or Evaporated Milk, a couple tablespoons at a time until mix no longer sticks.)

4. Turn Meat mixture onto work surface. With wet hands, pat mixture into an approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Arrange Bacon slices lengthwise over loaf, overlapping slightly and tucking Bacon tip ends under loaf.

5. Bake Loaf until Bacon is crisp & loaf registers 160 degrees, about 1 hour.
Cool at least 20 minutes before slicing.