Barvarian Veal With Asparagus Recipes

Steps:

• Using meat mallet, pound chicken breasts between sheets of plastic wrap to 1/2- 3/4 inch thickness.
• Arrange chicken in 15 X 10 X 2 inch glass baking dish.
• Pour lemon juice over.
• Cover and refrigerate 1 hour.
• Remove chicken from dish and pat dry with paper towels.
• Preheat oven to 450.
• Melt butter with oil in small saucepan over medium heat; cool slightly.
• Mix breadcrumbs, basil, parsley, rosemary, salt and pepper in pie dish.
• Brush chicken breasts on both sides with with melted butter mixture.
• Coat chicken on both sides with breadcrumb mixture.
• Place chicken on baking sheet.
• Bake, uncovered, until chicken is cooked through and breadcrumbs are golden, about 20 minutes.
• (Test to make sure) Transfer to plates and dress with lemon wedges.

Steps:

• Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.
• Preheat oven to 425°F. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).
• Heat 1 tablespoon peanut oil in same skillet over high heat. Sprinkle veal chops with flour, salt, and pepper. Add veal chops to skillet; cook until browned, about 2 minutes per side. Transfer to plate. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes. Transfer chops and shallot mixture to plate. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes. Transfer veal chops, morel-asparagus mixture, and pan juices to plates. Sprinkle with chopped chives and serve.
• What to Drink:
• A lighter-style Pinot Noir would be great with the veal chops. We like the earthy, dark berry flavors of the Domaine Jean Grivot 2004 "Les Charmois" Nuits-St.-Georges ($47).

Steps:

• Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside.
• Heat olive oil in a large skillet over medium-high heat. Add breaded scaloppini, and cook until golden brown on both sides, and no longer pink on the inside, about 4 minutes per side. Remove to a paper towel lined plate, and keep warm.
• Pour in lemon juice and white wine. Increase heat to high, and bring to a boil. Boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and lemon pepper, and bring to a boil. Once the sauce is boiling, stir in the dissolved cornstarch, and cook until thickened and clear, about 1 minute. Remove the sauce from the heat, then whisk in heavy cream. Place the veal on a serving platter, and pour sauce overtop to serve.

Steps:

• Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Place asparagus in large bowl of ice water to cool. Drain; pat dry.
• Spray medium nonstick skillet with nonstick spray. Heat skillet over medium heat. Add shallots and sauté 1 minute. Add peas and sauté 2 minutes. Add broth. Bring to simmer. Transfer mixture to blender. Add 1 teaspoon tarragon. Purée until smooth, about 3 minutes. Season pea coulis with salt and pepper.
• Pound each veal piece between sheets of plastic wrap to scant 1/4-inch thickness. (Can be prepared 1 day ahead. Wrap asparagus in paper towels. Cover asparagus, pea coulis and veal separately and refrigerate.)
• Spray 2 large nonstick skillets with nonstick spray. Heat over medium-high heat. Sprinkle veal with salt and pepper. Working in batches, add veal to skillets; sauté until brown and just cooked through, about 2 minutes per side. Transfer veal to platter. Tent with foil.
• Divide asparagus and remaining 2 teaspoons tarragon between same 2 skillets. Sauté over medium-high heat until asparagus is heated through, about 2 minutes. Rewarm coulis in heavy small saucepan over medium-low heat.
• Spoon 3 tablespoons pea coulis onto each of 6 plates. Place veal atop coulis. Arrange asparagus alongside veal.

Steps:

• Oven at 325ºF.
• Fresh Asparagus should be cleaned and cut into 1-inch pieces.
• In a Dutch oven brown the veal in hot oil.
• Add onion and carrots.
• Cook until onion is transparent. Stir in parsley.
• Mix lemon juice, broth, flour and seasonings until well-blended.
• Pour over meat.
• Cover and bake 1 1/2 hours or until meat is tender.
• Add more broth if needed.
• Cook asparagus until tender-crisp.
• Stir into veal and serve immediately.

Steps:

• Preheat the oven to 400 degrees F. In a medium pot of boiling salted water blanch the asparagus for 1 minute. Plunge the hot asparagus in ice water to stop the cooking and to preserve the green color. Heat a medium skillet over medium-high heat add the unsalted butter and garlic and cook until fragrant, but not brown. Add the mushrooms and saute until golden brown. Turn the heat to high and add the vermouth. Add the cream and cook until reduced by 1/2, about 5 minutes. Season with salt and pepper. Keep chanterelle sauce warm. Cut the veal scaloppine in 1/2 and season generously with salt and pepper. Season the flour with salt and pepper. Lay a slice of provolone and 2 pieces of blanched asparagus on the veal. Roll the veal scaloppine around the provolone and asparagus and dredge lightly in the seasoned flour. In an large skillet over medium high heat, melt the butter and olive oil. Place 3 rolls in the skillet, seam side down, and cook for 30 seconds. Turn the rolls over and sear the other side for 30 seconds. Transfer to a baking sheet and continue searing the rest of the rolls. Bake for about 10 minutes until the cheese is melted. Serve with the chanterelle sauce.

Steps:

• For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot. Cover the artichokes with milk and cream. Bring to a boil and reduce to a low simmer. Cook the artichokes until very tender. Strain the artichokes (reserving the liquid). Transfer to a food processor. Add a little of the reserved cream if needed. Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together. Season with salt and pepper if needed. Stir in the butter. Transfer to a container and keep warm.
• For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoons of liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Whisk the chopped tomato or tomato paste into the sauce biarnaise. Correct seasoning, to taste. Keep warm until needed. Preparation time: 25 minutes Yield: 1 1/2 to 2 cups
• For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat. Transfer to a preheated 350 degree F. oven and cook until medium-rare (5 to 6 minutes). Remove from oven and keep warm. Steam the lobsters for 5 to 7 minutes, remove from water and let rest for 4 minutes. Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve.
• Steam the cleaned asparagus until slightly underdone. Place a 4-ounce scoop of the artichoke puree in the center of each of 4 plates. On the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the 2 items. Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate. Garnish with the tarragon sprig.

Steps:

• For the Artichoke Puree: Cut the artichoke into medium size pieces and place in a pot. Cover the artichokes with milk and cream. Bring to a boil and reduce to a low simmer. Cook the artichokes until very tender. Strain the artichokes (reserving the liquid). Transfer to a food processor. Add a little of the reserved cream if needed. Add the mascarpone and goat cheese and blend for 10 more seconds or until well mixed together. Season with salt and pepper if needed. Stir in the butter. Transfer to a container and keep warm.
• For the Choron sauce: In a small saucepan, combine the shallots, pepper, white wine, and vinegar. Reduce over medium heat until 2 tablespoons of liquid remains. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture. Whip over hot, but not boiling, water until thick and creamy. Slowly whisk in the melted butter, a few drops at a time, until the sauce begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Whisk in the tarragon. Correct seasoning to taste. Whisk the chopped tomato or tomato paste into the sauce biarnaise. Correct seasoning, to taste. Keep warm until needed. Preparation time: 25 minutes Yield: 1 1/2 to 2 cups
• For the Veal: Season the veal with the salt and pepper and sear in a saute pan over high heat. Transfer to a preheated 350 degree F. oven and cook until medium rare (5 to 6 minutes). Remove from oven and keep warm. Steam the lobsters for 5 to 7 minutes, remove from water and let rest for 4 minutes. Remove the meat from the shell, slice the tail in half and keep in a little warm butter until ready to serve.
• Steam the cleaned asparagus until slightly underdone. Place a 4 ounce scoop of the artichoke puree in the center of each of 4 plates. On the puree place the veal and lobster so that they cover the puree. Place the warm asparagus on top of the 2 items. Drizzle 3 ounces choron sauce on top of each of the lobsters and around each plate. Garnish with the tarragon sprig.

Steps:

• Cut the tips off the asparagus and set them aside; remove the inedible part of the asparagus and cut the remaining stalks into thirds.
• Simmer the asparagus in the stock until tender, about 15 minutes; pour both into a blender and puree until very smooth, 2-3 minutes.
• Steam or boil the sausages until cooked or warmed; reheat the asparagus sauce; blanch the reserved tips in boiling water 2-3 minutes and drain.
• Cut the sausages diagonally into 1/2" thick slices; spoon the asparagus sauce into a shallow soup plate, add the sausage and sprinkle with the asparagus tips.

Steps:

• Arrange 1 slice of veal on a clean work surface. With long side facing you (the piece sitting horizontally), arrange an asparagus spear in the bottom third, closest to you.
• Sprinkle with 2 tablespoons of the Asiago cheese and sprinkle with one-quarter of the pepper. Roll up. Wrap a piece of prosciutto to fit over the veal arranging 6 small sage leaves in between the prosciutto and veal, secure with 6 toothpicks at regular intervals.
• Repeat process with remaining pieces of veal and ingredients. Heat grill to medium; grill, turning, until grill marks are on all sides and veal is cooked and cheese is melted, about 3 minutes per side.
• Let sit for 5 minutes. Slice each roll into 6 pieces.

Steps:

• Dry veal on paper towels.
• Roll in a mixture of salt, sugar, white pepper, and mustard.
• Place a bacon slice on top of each piece of veal.
• Place an unsliced egg on top of the bacon.
• Rollup each slice of veal (jelly-roll fashion) and tie together with string.
• Heat oil in frypan and brown veal rolls well on all sides.
• Add onion; saute for 3 minutes.
• Add the hot bouillon; cover and simmer gently 25 minutes.
• Remove the veal from the pan.
• Remove the strings from the veal and keep veal warm on a serving platter.
• Add tomato paste to the pan drippings; stir.
• Thoroughly mix flour and red wine to remove all lumps.
• Add to sauce and cook until mixture thickens.
• Add warm veal rolls and heat through.
• Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes.