By Dean A. Thomas CEC CCE from Dean A. Thomas CEC CCE Lakeside, CA
INGREDIENTS:
Spring Braise en Croûte
1.5 LBS Le Quebecois Grain Fed Veal Breast; sinew removed and cut into 3oz. strips
3 oz. Butter, clarified (how to clarify butter)
2 qts. White Veal Stock
1 Onion Piqué of onion, clove and bay leaf
1 Leek, white part only, large dice
4 stems Parsley
2 sprigs English Thyme
½ cup Carrot, spring small, sliced ¼-inch
½ cup Turnip, small dice
2 dozen White Pearl Onions, peeled with nub attached
1 oz. Clarified Butter
3 oz. A.P. Flour
3 oz. Whole Butter
6 oz. White Mushroom trimmings, coarse chopped
4 oz. Heavy Cream
To taste Sea Salt & White Pepper
8 each Puff Pastry Dough, cut into 4-inch rounds with egg wash
Veal-Morel Crepenette
1 cup Swiss chard, greens only, stem removed, cut chiffonade, sautéed & chilled
1 cup Morel Mushrooms, sliced, sautéed
1 cup White Onion, cut into strips, caramelized, chilled
1 tsp. Garlic clove, germ removed, minced
2 oz. Butter, clarified
1 lb. Veal Breast meat, trimmed of sinew, diced in large cubes @32F degrees
1 tsp. Sea Salt
Pinch Smoked Paprika
Pinch Crushed Red Pepper
1/8 tsp. Quebec Maple Sugar
¼ tsp. Parsley
1/8 tsp. Thyme
1/8 tsp. Harissa paste
1 tbsp. Water
½ lb. Caul Fat to wrap forcemeat into timbale form
4 heads Belgian Endive, quartered, braised in white veal stock above
2 each Winesap Apples, peeled and cored, cut into eighths and braised with endive
Veal Loin & Liver, Apple Cider Liqueur-Mustard Pan Sauce
8-1oz. Le Quebecois Grain Fed Veal Liver, trimmed, sliced thick in a diameter smaller than the loin medallion
1oz. Clarified Butter
8-3 oz. Le Quebecois Grain Fed Veal Loin Medallions, trimmed, slightly pounded
1 oz Butter, clarified
½ cup Seasoned Flour for dredging
4oz. “Neige”, an Apple Cider Liqueur product from Quebec
2 oz. Dijon Mustard
1 tbsp. Fresh Lemon juice
3 oz. Reduced Veal Demi-Glace
2 tsp Flat Leaf Parsley, finely chopped
2 tbsp. Whole Butter
Portabella and Potato Hash
5 Cups Idaho Potatoes small dice, roasted
3 Cups Portabella mushrooms, small dice, gills removed
1 Cups Red Bell Peppers, small dice
1/2 Cup Vidalia Onion, small dice
1/3 Cup Shallots, small dice
1/4 Cup Leeks, small dice, white only, washed
3 oz Blended Oil (2oz + 1oz)
1oz Unsalted Butter
2 tbsp Kosher Salt
1 tsp Black Pepper
Method of Preparation:
For the Spring Braise en Croûte:
1. Using a Dutch oven, begin by sautéing the Le Quebecois Grain Fed Veal in the clarified butter lightly, controlling the heat so as to not brown the veal.
2. Add the white veal stock, onion piqué, leek, parsley and thyme. Cover and slowly braise for approximately 45 minutes until veal is tender.
3. Remove the veal from the liquid, reserve and strain liquid. Place the veal into individual 8oz. copper saucepans or earthenware presentation dishes; reserve.
4. Using the Dutch oven, lightly sauté the carrot, turnip and pearl onions in the butter, do not let them brown.
5. Add the white veal stock once again and simmer until vegetables are slightly tender. Strain vegetables from liquid and place into the individual serving dishes with the veal. Continue to simmer the white veal stock, slowly reducing.
6. In a separate saucepot, mix the 3oz each of flour and butter, cooking to form a white roux. Thicken the stock and the roux by adding white mushroom trimmings and the heavy cream. Simmer for 15-20 minutes. Finely strain the finished veloute sauce over braised veal and vegetables into the individual serving dishes; allow to cool for 15 minutes.
7. Brush the outer edge of the oven dish with egg wash and place the circle round of puff dough over the dish. Trim edges, brush with egg wash and scrape lightly in a crosshatch pattern with a fork for a baked on design.
8. Bake at 350F degrees for 45 minutes for service.
For the Crepenette:
1. Quickly sauté the Swiss chard in a small amount of butter; remove from pan and cool in a large stainless steel mixing bowl.
2. Continue sautéing the morel mushrooms in butter to remove any liquid; add to the Swiss chard bowl to cool.
3. Sauté the onion strips in the remaining butter, stir often and allow the onions to caramelize until sweet and dark in color. At the end, add the minced garlic and sweat for 1-2 minutes.
4. Add to the chard-morel mix and cool. In a cold stainless steel mixing bowl, add the veal and toss with sea salt, paprika, red pepper flakes, Quebec maple sugar, parsley, thyme and harissa paste.
5. Using a grinder with a ¼’ die, grind the veal mixture twice through the grinder. Add mixture to the sautéed chard, morels and onion; add the tablespoon of water and mix thoroughly to bind together. Lay out the caul fat over a small four-ounce timbale; stuff with the crepenette mixture and wrap up the caul fat to seal trimming off excess. Remove from timbale and mold slightly into shape.
6. Sauté until caramelized and golden brown, reserve for complete carry over temperature to medium doneness.
7. Serve with quartered Belgian endive spears braised in white veal stock. Season with salt & pepper.
For the Sauté:
1. Using a preheated, 14-inch sauté pan, quickly sear the veal liver medallions on each side in clarified butter, leaving medium rare in temperature. Remove from pan; reserve in warm dish.
2. Dredge the veal loin medallions in the seasoned flour.
3. Using the clarified butter sear golden brown on each side turning only once. Remove; reserve in warm dish.
4. Deglaze the pan with “Neige”. Add Dijon mustard, lemon juice, demi glace and reduce for 3-4 minutes.
5. Reduce heat. Replace the veal medallions into the sauce; add parsley and finish with butter to shine and richen the final touch.
For Presentation & Service:
1. On a warm rectangle service plate, place the Spring Braise en Croûte on the left.
2. For the Sauté, center the veal loin topped with the liver medallion and sauce.
3. To the right, place the braised endive spears and winesap apple wedges; top with the crepenette.
Bon Appetit!