Articles filed under Veal

Adelle's Meatloaf with Chipotle Ketchup Meatloaf

Nov 18, 2021 9:04 PM - Adelle's Meatloaf with Chipotle KetchupMeatloaf2 slices applewood smoked bacon, diced1 small yellow onion, finely chopped1 carrot, diced1 celery stalk, diced1 cup shiitake mushrooms, julienned 1/4 cup red pepper, diced2 cloves garlic, minced1 tablespoon fresh basil, chopped1 tablespoon fresh thyme, chopped1 1/2 pounds ground veal1 1/2 pounds ground pork1 1/2 pounds ground beef2 eggs2 tablespoons Worcestershire sauce6 tablespoons plain ketchup1 tablespoon Dijon mustardSalt and pepper to tasteChipotle ketchup4 cups tomatoes, chopped 3/4 cup tomato paste2 cups onion, chopped1 green pepper, chopped in 1-inch piecesCanned chipotle peppers to taste1 bay leaf 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/4 teaspoon black pepper, ground 1/4 teaspoon cinnamon 1/4 teaspoon dry mustard1 teaspoon garlic, minced 1/4 cup malt vinegar 1/4 cup brown sugarFor the meatloaf: Heat oven to 350 degrees.Cook bacon in skillet just until fat melts; drain and cool.In separate pan sweat the onions, carrots, celery, mushrooms, red pepper and garlic until soft. Remove from heat; add fresh basil and thyme; cool.In large bowl combine veal, pork, beef, eggs, Worcestershire, plain ketchup, mustard, salt and pepper. Add bacon and vegetables and combine well. Divide mixture among two large loaf pans, cover with foil and bake 45 minutes. Remove foil and bake 15 minutes more. While the meatloaf bakes, prepare chipotle ketchup.For the ketchup: Combine tomatoes, tomato paste, onion, green pepper and chipotle pepper in saucepan. Bring to boil and simmer for about 30 minutes. Add bay leaf, cloves, allspice, pepper, cinnamon, dry mustard, garlic, vinegar and brown sugar. Bring to boil and simmer, stirring often, for 10 minutes. Serve over meatloaf.Serves 14 to 18.Chef John Anderson, Adelle's Fine American Fare, Wheaton

Swedish Veal Pot Pie

Nov 18, 2021 8:57 PM - Swedish Veal Pot Pie2 tablespoons butter1 tablespoon oil 1/4 cup white wine1 onion, finely chopped2 pounds ground veal 1/2 teaspoon cinnamon 1/2 teaspoon ground cardamom 1/2 teaspoon ground nutmeg1 bay leaf1 clove garlic, mincedSalt and pepper to taste1 double-crust, 9-inch, deep-dish pie crustIn heavy saucepan heat butter, oil and white wine. Sauté onion until tender. Add veal, cinnamon, cardamom, nutmeg, bay leaf and garlic. Sauté for 1 to 2 minutes. Add enough water to cover meat. Cover and simmer for 45 minutes.Uncover and cook over high heat until liquid is reduced to half the level of the meat. Season with salt and pepper. Let meat cool; refrigerate to improve flavor.Heat oven to 400 degrees.Line 9-inch deep-dish pie pan with pastry. Spoon meat into pan. Cover with top crust and crimp edges to seal. Cut slits in top. Bake for 5 minutes. Remove pan; reduce heat to 350 degrees. Return pie to oven and bake for 45 minutes.Serves four to six.Nutrition values per serving: 569 calories, 35 g fat, 28 g carbohydrates, 1 g fiber, 33 g protein, 134 mg cholesterol, 609 mg sodium.

Veal Osso Bucco

Nov 18, 2021 8:54 PM - Veal Osso Bucco1 cup flour seasoned with salt and pepper5 veal shanks (about 4 pounds total) see note 1/2 cup olive oil2 carrots, diced4 ribs celery, diced2-3 cloves garlic, minced1 small shallot, minced 1/2 cup tomato paste4 ounces stewed tomatoes 1/2 cup red wine1 gallon demi glace or beef stock, see noteSalt and pepper to tasteHeat oven to 375 degrees.Coat all veal shanks with the seasoned flour. Heat the olive oil in Dutch oven or similar thick-bottomed, oven proof pot that's tall enough so that the shanks are below the rim of the pan. Place the floured shanks in the hot oil and brown both the top and bottoms of each shank.Remove the shanks to a warm plate and add the carrots, celery, garlic, shallots, tomato paste and stewed tomatoes. Sauté for about 5 minutes. Add the red wine and cook 5 minutes more.Return veal shanks to the pan and add the hot demi glace or gravy to the pot. Cover with aluminum foil and roast for 3 hours. Season with salt and pepper. Serve over mashed potatoes or saffron infused risotto.Serves five. Cook's note: You may have to purchase veal shanks from a butcher shop, or you can substitute beef shanks which are available in supermarkets. You can buy demi-glace concentrate at upscale kitchen stores. If you use beef stock, mix it with 1/2 cup corn starch and 1 cup of red wine. Chef Brad Elston, The East Room, Bolingbrook

Veal Martini

Nov 18, 2021 8:50 PM - Veal Martini 3/4 pound veal scallops, preferably cut from top round 1/2 cup dry white wine 1/4 cup dry-packed sun-dried tomatoes (about 4 halves)2 tablespoons olive oilFine sea salt and freshly ground black pepperAll-purpose flour, for dredging1 1/2 tablespoons finely chopped shallots3 ounces shiitake mushrooms, stemmed, wiped clean and sliced thinly3 ounces white button mushrooms, stemmed, wiped clean and sliced thinly 1/3 cup Marsala wine2 tablespoons veal demi-glace (optional, gourmet shops now sell small portions of demi-glace) 1/2 teaspoon fine sea saltPepper1 small Roma or plum tomato, seeded and cut into 1/4-inch dice4 basil leaves, julienned3 tablespoons cold unsalted butter, cut into piecesPlace each scallop between large sheets of plastic wrap on a work surface. Use the flat side of a meat mallet to pound lightly from the center outward, gently easing the veal to an even, 1/4-inch thickness. The scallops should be roughly 8 by 4 inches (see note).Warm the wine in a small saucepan. Remove from heat and add the sun-dried tomatoes. Let stand for 20 minutes to rehydrate. Drain, reserving the wine, and press or squeeze the tomatoes to remove excess liquid. Slice tomatoes into julienne strips.Place a large sauté pan over medium high heat and add the olive oil. Salt and pepper both sides of veal. On a plate spread a generous amount of flour for dredging. Dredge each scallop in the flour; shake off excess. Add veal to hot pan; sauté for 1 minute. Turn and add shallots. Cook for 1 minute and add the sun-dried tomatoes, shiitakes and button mushrooms.Reduce the heat slightly and cook for 2 minutes more, stirring occasionally. Add the reserved white wine and the Marsala; simmer until the vegetables are tender, about 3 minutes. Add veal demi-glace, if desired, 1/2 teaspoon fine sea salt, and 7 to 8 turns of the pepper mill, and simmer for 1 to 2 minutes more, until most of the liquid has been absorbed. Remove pan from the heat, add the tomato, basil and butter. Swirl the pan until the butter is melted and serve at once.Serves three.Cook's note: This step may be done up to 4 hours in advance; refrigerate the scallops on a baking sheet, still sandwiched between sheets of plastic wrap, until 10 minutes before you are ready to cook them.The Palm Restaurant, Northbrook

Grilled Veal Chops with Mascarpone and Chive Grits, Chanterelle Mushrooms and Roasted Pearl Onions

Nov 18, 2021 8:49 PM - Grilled Veal Chops with Mascarpone and Chive Grits, Chanterelle Mushrooms and Roasted Pearl Onions 1/4 pound white pearl onions 1/4 pound red pearl onions 1/2 cup extra virgin olive oil, divided 1 cup full-bodied red wine1 pound chanterelle mushrooms (cleaned and sliced)4 1/2 cups chicken stock1 cup medium ground grits 1/2 cup mascarpone cheese3 tablespoons chives, finely slicedSalt and pepper4 center cut veal chops (12 to 14 ounces) Blanch the pearl onions in boiling salted water for 2 minutes and refresh in iced water. Peel the outer skins from the onions taking care to leave the root of the onions intact. Roast the onions in a large sauté pan with 2 tablespoons of olive oil until golden brown. Deglaze the pan with the red wine, stirring up browned bits and reduce the liquid to a glaze. Place the pan in a 350 degree oven for 20 minutes or until the onions are tender. Set aside.Sauté the chanterelles in 1 tablespoon olive oil until tender and add to the pearl onions.Bring the chicken stock to a boil and whisk the grits in slowly, reduce the heat and continue cooking for 4 to 5 minutes stirring every few minutes taking care to allow the mixture to catch to the base.Remove from the heat and add the mascarpone cheese and chopped chives whisking until incorporated.Grill the veal chops until a medium temperature and allow to rest for a few minutes.Distribute the grits between four large bowls and place a veal chop in each. Garnish each with the pearl onion and chanterelle mixture.Serves four.Nutrition values per serving: 712 calories, 42 g fat, 48 g carbohydrates, 4 g fiber, 28 g protein, 107 mg cholesterol, 902 mg sodium.Chef Sean Eastwood, Isabella's Estiatorio, Geneva

Tourtiere (Filling)

Nov 18, 2021 8:43 PM - Tourtiere2 1/2 pounds ground pork 1/2 pound ground veal2 large onions, minced4 ribs celery, minced1 1/2 teaspoon ground sage1 teaspoon ground allspice1 tablespoon salt1 teaspoon pepper1 heaping tablespoon beef base or to taste 1 1/2 cups fresh breadcrumbs3 9-inch double pie crustsIn a large pot place the pork, veal, onion, celery, sage, allspice, salt, pepper and beef base. Add enough water to just cover. Bring to a simmer and cook for 1 hour, stirring occasionally.After 1 hour add the bread crumbs and continue cooking until mixture is very thick, about 5 to 10 minutes. Cool completely in the refrigerator and skim off hardened fat. Heat oven to 350 degrees.Fit one layer of pie crust in each of three pie pans. Divide filling among pies and top with second crust. Seal edges and brush with milk. Bake about 40 minutes or until pies are browned and bubbly. Cool slightly before serving so filling sets.Serves 24.Nutrition values per serving: 411 calories, 27 g fat, 28 g carbohydrates, 1 g fiber, 14 g protein, 42 mg cholesterol, 649 mg sodium.

Seared Illinois Bison with Dried Fruit and Whiskey Sauce

Nov 18, 2021 8:37 PM - Seared Illinois Bison with Dried Fruit and Whiskey Sauce 1/2 cup dried fruits, such as raisins, dried apricots, cherries or cranberries 1/2 cup Jack Daniels whiskey, divided8 pieces (2-3 ounces each) bison tenderloinSalt and freshly ground pepper to taste 1/4 cup salad oil2 tablespoon unsalted butter, divided2 shallots, finely diced1 tablespoon thyme leaves1 3/4 cups demi-glace (veal stock reduced by half, or beef base and water to equal to 1 3/4 cup1 cup cream2-3 tablespoons chives, diced2-3 tablespoons fresh tomato, diced1 cup almonds, slivered and toasted 1/2 cup pine nuts, toastedSoak dried fruit in about 1/4 cup of the whiskey for at least 20 minutes before preparing dish. Drain before use. (If you need more to cover the fruit, add more, but reserve 1/4 cup for sauce.)Heat sauté pan. Season bison medallions with salt and pepper. Add salad oil and 1 tablespoon butter to pan. Sauté bison on both sides for 2 to 3 minutes. Remove from pan and keep warm.Drain fat from pan; sweat the shallots briefly and add thyme. Pour in 1/4 cup whiskey, deglazing the pan by scraping up the sticky bits. Add demi-glace or beef base and dried fruit and let reduce. Add cream; reduce mixture until it coats the back of a spoon.Add diced chives and tomato. Whisk in 1 tablespoon butter. Adjust the seasoning and add toasted almonds and pine nuts. Serve bison on top of herbed pasta; spoon sauce around plate.Serves four.Nutrition values per serving: 969 calories, 70 g fat, 31 g carbohydrates, 6 g fiber, 39 g protein, 168 mg cholesterol, 652 mg sodium.Chef/partner Michael Maddox, Le Titi de Paris, Arlington Heights

Veal Scallopine with Caramelized Shallots

Nov 18, 2021 8:36 PM - Veal Scallopine with Caramelized Shallots 1/2 pound thin veal filets (or pounded chicken breast) 1/4 cup flour, seasoned with salt and pepper2 tablespoons butter1 large shallot, minced 1/4 cup dry white wine 1/2 cup chicken stock1 tablespoon chopped fresh sageSalt and pepper to tasteDredge veal in flour and shake off excess. Heat a nonstick pan over medium high heat. Add 1 tablespoon of butter and melt. Add veal and cook for 1 minute. Turn over and cook 1 minute. Remove veal to a plate and cover with another plate to keep warm.Add remaining butter to pan and add shallots. Cook, stirring, for 3 to 4 minutes, or until shallots are soft and brown. Be careful not to burn.Add wine, stock, sage, salt and pepper. Cook over medium high heat until sauce is reduced by half. Return veal to pan and heat for 1 minute. Serve immediately.Serves two.Nutrition values per serving: 276 calories, 15 g fat, 5 g carbohydrates, 1 g fiber, 25 g protein, 121 mg cholesterol, 327 mg sodium.Chef Kristin Dunn, Sur la Table, Naperville

Seared Venison Loin with Apple-Turnip Compote and Caramel Jus

Nov 18, 2021 8:35 PM - Seared Venison Loin with Apple-Turnip Compote and Caramel JusMarinade 1/8 cup black peppercorns, crushed1 quart red wine2 tablespoons, green peppercorns, crushed1 carrot, split1 onion, split1 1/2 celery ribs, split 1/4 cup juniper berries, crushed5 cloves garlic 1/8 cup red wine vinaigrette1 bay leaf4 pieces of veal, 5 to 6 ounces each, chops or loins, your favorite cutCaramel jus3 tablespoons sugar 1/2 cup veal stock 1/4 cup Worcestershire sauce4 peppercorns, crushedApple-Turnip Compote2 tablespoons almond slivers4 apples, peeled, cored and diced4 medium turnips, peeled and diced3 tablespoons oil3 tablespoons maple syrup1 tablespoon parsley 1/2 cup dried blueberriesIn a nonreactive dish combine all the marinade ingredients. Add veal cuts and marinate in the refrigerator for 4 to 5 hours.When ready to cook, remove venison from marinade and pat off excess marinade with paper towel. Place in a very hot pan for about 4 minutes on each side.For caramel jus: In a hot pan, caramelizing sugar, letting it turn a light brown without burning. Add stock, Worcestershire sauce and pepper and reduce to desired consistency. Skim of all impurities that may rise to the top before serving.For compote: In a dry pan or 350-degree oven, toast almonds until aromatic. Set aside.Sauté apples for about 4 to 5 minutes or until caramelized; set aside. In same pan, sauté turnips until soft, then add in oil and maple syrup. Once heated, add apples, almonds and remaining ingredients. Let chill, if desired heat before use.To serve: Place vension on each of four plates; top with chutney and caramel jus.Serves four.Nutrition values per serving: 503 calories, 18 g fat, 59 g carbohydrates, 6 g fiber, 31 g protein, 114 mg cholesterol, 418 mg sodium.Chef Famous Jefferson, Bistro Les Deux Gros, Glen Ellyn

Veal Paprika

Nov 18, 2021 8:26 PM - Veal Paprika3 tablespoons all-purpose flour 3/4 teaspoon salt1 1/2 pounds veal stew meat2 tablespoons oil 1/2 cup chopped onion1 can (8 ounces) tomato sauce1 can (5 ounces; 1/3 cup) evaporated milk2 tablespoons paprika1 tablespoon Worcestershire sauce12 ounces (6 cups) uncooked egg noodlesIn resealable plastic bag, combine flour and salt; shake to mix. Add veal; shake until evenly coated. Heat oil in large skillet over medium heat until hot. Add veal; cook about 10 minutes or until browned, turning occasionally.In 3 1/2 to 6-quart slow cooker, combine veal and all remaining ingredients except noodles. Cover; cook on low setting for 6-8 hours.About 15 minutes before serving, cook noodles as directed on package. Stir veal mixture; serve over noodles.Serves six.Doughboy tip: The flavor of paprika can range from mild to pungent and hot, and the color can vary from orange-red to a very deep red. Most supermarkets carry only mild paprika, so you might want to check at an ethnic market for a more flavorful, hotter Hungarian paprika.Nutrition values per serving: 390 calories, 10 g fat, 50 g carbohydrates, 3 g fiber, 28 g protein, 130 mg cholesterol, 670 mg sodium."Pillsbury Doughboy Slow Cooker Recipes" (2003 Potter, $19.95)