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Photos, Recipes & CookTales For Those Who Enjoy Cooking

Category Archives: Beef and Veal


Filet Mignon with   Oyster Mushrooms in Marsala sauce

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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.


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.


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


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.


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.


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.