VEAL SCALOPPINE WITH GORGONZOLA SAUCE
Categories Milk/Cream Tomato Sauté Blue Cheese Basil Veal Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Boil both stocks in medium saucepan until reduced to 1 cup, about 10 minutes. Remove from heat.
- Sprinkle veal with salt and pepper. Dredge veal in flour to coat; shake off excess. Heat 1 tablespoon oil in heavy large skillet over high heat. Working in batches, add veal and sauté until cooked through, about 2 minutes per side. Transfer veal to platter; tent with foil to keep warm. Repeat with remaining veal, adding more oil to skillet as necessary.
- Add reduced stock mixture, cream, 1/2 cup chopped tomatoes, 4 tablespoons basil and tomato paste to skillet. Simmer until reduced to sauce consistency, whisking frequently, about 5 minutes. Add 1/3 cup Gorgonzola; stir until melted.
- Pour sauce over veal. Sprinkle with remaining 1/4 cup chopped tomatoes, 2 tablespoons basil and 1/3 cup Gorgonzola.
VEAL CHOPS WITH PORT GORGONZOLA SAUCE RECIPE - (4/5)
Provided by lorik
Number Of Ingredients 21
Steps:
- Combine marinade ingredients in a bowl big enough to hold all 4 chops. Add chops to marinade, and add water to almost cover chops. Cover with plastic wrap and marinade overnight. For the Port Sauce: Add olive oil to large skillet, heat over medium heat. Add onion, rosemary leaves and a good pinch of kosher salt, saute until onion begins to softened. Add veal trimmings and bacon and brown thoroughly. Add garlic, and combine until fragrant. Add port and stock and bring to a boil. Reduce heat and simmer for 45 minutes. Meanwhile, remove chops from the marinade. Scrape off any solids, and pat chops dry. Drizzle chops with a small amount of olive oil and season with salt and pepper. Preheat an indoor or outdoor grill to medium high. Grill veal chops for 6-8 minutes per side. Rest for 5 minutes. To finish sauce, remove from heat and strain sauce. Return to pan and bring to a simmer over medium heat and reduce sauce to about 1/2 (your looking for a thicker consistency). When reduced, add cheese and stir to melt into sauce. Remove from heat, add butter and taste for seasoning.
VEAL WITH GORGONZOLA AND SWEET-AND-SOUR RED CABBAGE
Having relatives who live near Lansing, Illinois, gives Janice and Paul Abrinko a reason to visit that part of the country-and after trying the veal with Gorgonzola sauce and red cabbage at Cafe Borgia, they have one more reason to go.
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Boil both stocks in medium saucepan until reduced to 3/4 cup, about 15 minutes. Set aside.
- Preheat oven to 200°F. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, dredge veal in flour, shaking off excess. Sauté veal until brown and cooked through, adding more oil to skillet as needed, about 2 minutes per side. Transfer to baking sheet; keep warm in oven.
- Add wine to same skillet and boil over medium-high heat until liquid is reduced by half, scraping up any browned bits, about 2 minutes. Add stock mixture and boil until liquid is reduced to 1/3 cup, about 2 minutes. Reduce heat to medium. Add cream and Gorgonzola; simmer until cheese melts. Season to taste with salt and pepper. Transfer veal to platter and spoon sauce over. Serve with Sweet-and-Sour Red Cabbage.
PORCINI-GORGONZOLA BURGERS WITH VEAL DEMI-GLACé
Categories Beef Cheese Broil Sauté Backyard BBQ Lunch Ground Beef Veal Simmer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 23
Steps:
- For demi-glace:
- Heat oil in heavy large pot over medium-high heat. Add veal bones and sauté until deep brown on all sides, about 12 minutes. Transfer bones to bowl. Add onion, carrot, and celery to pot. Sauté until browned, about 6 minutes. Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to boil, scraping up browned bits. Add bones with any accumulated juices, then remaining 10 cups water to pot. Bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours. Strain into 4-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Refrigerate stock uncovered 1 hour.
- Spoon off fat from surface of stock. Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace, about 25 minutes. (Can be made 3 days ahead. Cover and chill.)
- For burgers:
- Bring 2 cups water and mushrooms to boil in small saucepan. Remove from heat, cover, and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer mushrooms to medium skillet. Slowly pour soaking liquid into skillet, leaving any sediment behind. Boil over medium-high heat until liquid is reduced to glaze, stirring occasionally, about 6 minutes. Cool mushrooms. Transfer to work surface; chop mushrooms coarsely.
- Transfer mushrooms and any juices to large bowl. Add meat, salt, and pepper; mix gently. Shape mixture into six 1-inch-thick patties. Place on foil-lined baking sheet. (Can be made 1 day ahead. Cover and chill.)
- Preheat broiler. Rewarm demi-glace over medium-low heat; add butter and whisk until melted. Remove from heat. Place rolls, cut side up, on baking sheet. Broil until lightly toasted, about 2 minutes. Remove rolls; maintain broiler setting. Arrange roll bottoms on plates. Top with arugula. Heat 2 large broilerproof skillets over medium-high heat; brush with oil. Add 3 burgers to each skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Top each burger with slice of cheese. Broil burgers until cheese begins to melt, about 1 minute. Place burgers on roll bottoms; spoon some demi-glace over. Cover with roll tops. Serve, passing remaining demi-glace separately.
- *Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets
GORGONZOLA VEAL ROLLS WITH FALL FRUITS IN A PORT WINE SAUCE
This is an interesting blend of flavors, tangy gorgonzola cheese rolled in tender veal and sauteed. A simple fruit sauce with pears, apples, apricots, cranberries and onions in a port wine sauce makes this a great dish. Because the veal is so thin, this cooks very quickly and sauce cooks equally as quick. I hope you enjoy. I like this with wild rice as a side dish and maybe a spinach salad with a mushroom champagne vinaigrette. This makes 8 rolls, so it will serve 4-8 people depending how many each person will be served.
Provided by SarasotaCook
Categories Lamb/Sheep
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 18
Steps:
- Prepare your fruit -- chop your apples, pears, apricots and cranberries and also chop your shallot.
- Remove your veal to take the chill off. Now this just takes one pan and goes quickly so get any other sides ready at this point. Wild rice is great and just cook away as you make the veal and sauce.
- Veal -- Salt and pepper both sides and stuff one side with the blue or gorgonzola cheese and a sprinkle of the fresh thyme and roll tightly. No need to add any more flavor to the veal, the sauce makes up for it. Seal with a tooth pick so they don't fall apart.
- Now, I don't want a heavy coating so I just moisten my hands with water to get the veal wet and then in a small plate or pie pan, add the flour and roll each piece of stuffed veal into the flour mix to cover well. I want a light crust for this.
- Sauteing -- Melt the butter and olive oil in a large saute pan. Saute the veal on each side until golden brown, it will not take long. Just a minute or two per side. The veal cooks very quickly and will continue to cook once off the heat. Remove the veal and cover with foil as you make the sauce. Maybe 9-10 minutes total on medium high heat.
- Sauce -- in the same pan you cooked the veal, on medium heat, add the shallot and cook a minute, then add the port wine, chicken broth to get up all the drippings. Add the fruit, thyme, rosemary and cook on a medium simmer until the dried fruit rehydrates and the fresh fruit cooks down. Just 4-5 minutes is all. Taste and add salt and pepper to taste is necessary.
- Well your side dish should be done, hopefully wild rice. So plate away -- rice, topped with 1 or 2 veal rolls and then top with the fruit sauce and ENJOY!
Nutrition Facts : Calories 433.9, Fat 25.4, SaturatedFat 12.7, Cholesterol 47.2, Sodium 1267.1, Carbohydrate 32.6, Fiber 2.8, Sugar 12.6, Protein 12.8
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- Preheat oven to 375 degrees. Combine mozarrella, prosciutto, parmagiano-reggiano and parsley in a bowl and mix well. Place a tablespoon of the mixture on each scalloppine, roll up and fasten with toothpicks.
- Heat olive oil in a large oven-proof saute pan over medium-high heat. Dredge the rolled up veal in flour, shaking off the excess and place in pan. Brown quickly on all sides, then place the pan in the oven. Cook for about 10-15 minutes, turning once, until veal is cooked through and the cheese is melted.
- Remove pan from oven, transfer veal to a plate and cover loosely with aluminum foil. Drain the oil from the pan, place over medium heat and add the butter and mushrooms. Saute the mushrooms until they begin to release their juices.
- Add the white wine to the pan, and scrape loose with a wooden spoon all browning residues on the bottom and sides of the pan. Cook until the wine is reduced by half, then add the chicken broth and season with salt and pepper to taste.
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- Deglaze with the Port and red wines and reduce until most of the wine has cooked off, (approximately 5 – 6 minutes)
- Add the demi glace, salt, pepper, bay leaf, and thyme and simmer for approximately 5-6 minutes (or until the sauce has thickened).
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