Volume 8, Issue 067 - April 5, 2005

Hello Recipe Club,

Today's recipes use veal as the primary ingredient. For an incredible online resource about veal, I recommend that you visit Veal.org for facts, tips and even more recipes on the delicious meat. The Béarnaise Sauce recipe below is a great one to keep for grilled meats and vegetables.

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Veal Marsala with Mushrooms

Makes 2 servings

Ingredients:

3 tablespoons olive oil, divided
4 thinly sliced veal cutlets, cut into 1 inch pieces
salt and freshly ground black pepper to taste
all-purpose flour (for dredging)
12 mushrooms, sliced
6 green onions, chopped
2 medium tomatoes, peeled, seeded, and chopped
6 fresh basil leaves, chopped
1/2 cup Marsala wine
1/4 pound fettuccine, freshly cooked
2 tablespoons Parmesan cheese, freshly grated
2 tablespoons fresh parsley, chopped

Preparation:

Heat 2 tablespoons oil in medium skillet over high heat. Season veal with salt and pepper, then dredge in flour, patting off excess. Sauté until lightly browned, about 3 minutes. Remove with a slotted spoon and drain on paper towels.

Reduce heat to medium. Add mushrooms and sauté until tender, about 5 minutes. Remove with slotted spoon.

Add remaining 1 tablespoon oil to skillet; increase heat to medium-high. Add green onions and sauté until transparent, about 3 minutes. Stir in tomatoes and basil, cook until most of liquid has evaporated, 4 to 5 minutes. Reduce heat to medium, pour in Marsala wine and simmer until thickened, about 7 minutes.

Return veal and mushrooms to skillet; stir until heated through. Transfer to warmed serving dish. Add hot pasta and Parmesan and toss. Sprinkle with parsley and serve immediately.

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Veal Oscar

Makes 6 servings

Ingredients:

1 bunch asparagus spears, ends trimmed
8 ounce king crab meat
water
white wine
lemon slices
1/2 cup flour
1 teaspoon salt
1/2 teaspoon black pepper
6 veal cutlets, lightly pounded
2 tablespoons butter, divided
1 shallot, chopped
1 tablespoon fresh tarragon, chopped
1 tablespoon olive oil
Béarnaise Sauce (recipe follows)

Preparation:

Blanch asparagus tips in simmering water, drain and set aside. Poach crab meat in water, white wine and lemon slices until warmed through and set aside.

In a shallow dish combine flour, salt and pepper and dredge the veal cutlets. In a sauté pan over medium heat, melt 1 tablespoon of butter and fry veal 3 minutes each side until golden brown. Remove the veal to a warm platter.

Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Sauté 2 minutes to warm.

To serve: Place asparagus and crab on top of each cutlet. Drizzle each with Béarnaise Sauce. Serve hot.

Béarnaise Sauce

Makes 1 cup

Ingredients:

1/4 cup fresh tarragon, chopped
2 shallots, minced
1/4 cup white wine vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted and hot
salt and pepper to taste

Preparation:

In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper. Set aside to a warm spot.

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Veal Medallions with Pistachio Butter Sauce

Makes 8 to 10 servings

Ingredients:

2 tablespoons unsalted butter
4 pounds boneless veal loin, trimmed and tied, at room temperature
salt and pepper to taste

Pistachio Butter Sauce:

1/4 cup finely chopped shallots
1/2 cup white burgundy wine
1/4 cup white wine vinegar
1/2 cup water
1/4 teaspoon salt
1/4 teaspoon freshly ground white pepper
8 ounces cold unsalted butter, cut into 16 pieces
1 clove garlic, peeled and mashed
1/2 cup coarsely chopped, toasted pistachio nuts

Preparation:

Heat oven to 350 degrees F. Melt 2 tablespoons butter in heavy roasting pan. Season veal with salt and pepper. Brown meat on all sides over medium high heat, about 5 minutes. Place in oven, roast about 30 minutes, until thermometer inserted in thickest portion registers 140 degrees. Baste with butter several times during roasting.

Remove meat from oven, cover loosely with foil and allow to rest in warm place for 15 minutes before slicing. Slice into 1/4 inch thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top.

Pistachio Butter Sauce:

In small, heavy saucepan, combine shallots, wine, vinegar, water, salt and pepper. Bring to boil. Reduce heat, simmer until mixture is reduced to about 2 tablespoons. Cool slightly.

Over lowest possible heat, begin whisking in the pieces of cold butter, 1 at a time. Do not add more butter until each piece is incorporated. The sauce will have the consistency of heavy cream after all the butter has been added. Whisk in the garlic and pistachios. Taste and adjust seasoning, if necessary.

Makes about 1 1/2 cups. Sauce may be kept lukewarm in double boiler. At serving time, place over heat and whisk in 1 teaspoon cold water at a time until desired consistency is achieved.