Veal Medallions Chanterelles And Noodles Recipes

VEAL MEDALLIONS WITH CARAMELIZED APPLES, BEEREN AUSLESE RIESLING, AND PINE NUTS

Steps:

• Preheat the oven to 350 degrees F.
• Toast the pine nuts in the oven in a pan. When browned, remove and set aside.
• Season both sides of the veal medallions with salt and pepper, and then dust each side very lightly with flour. Pat off any excess.
• Heat the oil in a heavy saute pan large enough to hold the veal without crowding it. When the oil is hot, brown the medallions approximately 3 minutes per side, or until they are golden brown and just cooked through. Transfer the meat to a heated plate and keep warm. Pour off any excess fat from the pan.
• Deglaze the pan with the wine, and then reduce to 1/4 of a cup. Add the stock and also add any of the veal juices that have collected on the plate. Reduce the sauce until it thickens slightly. Slowly whisk in 4 tablespoons of the butter, a little at a time. Season the sauce, to taste, with salt and pepper and strain into a small saucepan. Keep warm.
• In a medium saute pan, heat the remaining 2 tablespoons of butter. Add the sliced apples, and the lemon juice. Saute until tender and golden brown.
• Mix watercress with citrus vinaigrette. Divide watercress evenly among 4 plates. Place a few slices of apple on top of the salad. Top with 2 veal medallions per plate, and spoon sauce over meat. Sprinkle with the reserved pine nuts.
• Preheat the oven to 400 degrees F.
• Spread the bones and onion slices in a roasting pan and set in the oven. Turn the bones to brown all sides until they are a deep golden brown, about 30 minutes. Do not allow them to burn, since that will give the stock a bitter taste.
• Transfer the bones and onion to a stockpot, and place the roasting pan on the stove. Over medium high heat, deglaze the pan with 2 cups of water, scraping up all the bits that stick to the bottom of the pan. Pour into the stockpot and add 3 quarts of water. Bring to a boil, lower heat, and simmer for 3 hours.
• Strain into a clean stockpot and boil for 20 to 30 minutes, until the stock is reduced to 2 cups. At this point, the stock is more concentrated and more flavorful. Strain into a clean bowl and cool.
• Since brown stock is primarily a base for sauces and only a small amount is used, pour the cooled stock into an ice-cube tray. When completely solid, release the cubes, enclose in a plastic bag, and return to the freezer. When needed, one or two cubes can be defrosted and used.
• In a medium saucepan, bring orange juice to a boil. Lower to a simmer and reduce until only 1/3 cup remains. Cool to room temperature.
• In a medium bowl, combine orange juice, shallot, thyme, vinegar and orange zest.
• Slowly whisk in olive oil until thick and emulsified. Season with salt and pepper. Refrigerate until needed.

VEAL WITH CHANTERELLES

Steps:

• Season veal lightly with salt and pepper, and dust with flour.
• In a large skillet, melt butter over medium heat. Brown veal, about 2 minutes on each side.
• Lower heat, add mushrooms, cover and let simmer about 4 minutes. Remove veal from skillet, and set aside on warm platter. Cook mushrooms until liquid in skillet evaporates. Add Madeira. Bring to boil. Cook briefly. Whisk in cream. Simmer until sauce is thick and velvety, about 4 to 6 minutes.
• Correct sauce for seasoning, and spoon over veal with chanterelles. Sprinkle with parsley. Serve hot.

VEAL SCALLOPS, WITH CHANTERELLES

Steps:

• Pat the veal scallops dry with paper towels. Dredge lightly with flour and set aside.
• Melt one tablespoon of the butter in a large frying pan and gently fry the garlic for one minute. Add the veal (in two batches if necessary) and brown very lightly on each side. (The veal must not overcook - it should be pink in the middle.) Remove and keep warm.
• Briskly rinse the chanterelles under cold running water, making sure you remove all the grit. Slice any large ones. Add the chanterelles to the pan with remaining tablespoon of butter and cook for five minutes. Add the creme fraiche and tarragon. Season with salt and pepper. Cook another five minutes.
• Return the scallops to the pan, heat through, correct seasoning and serve.

VEAL MEDALLIONS, CHANTERELLES AND NOODLES

Steps:

• Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them very carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces, leave the smaller ones whole.
• Cook the noodles in boiling salted water until done (about eight minutes).
• While the noodles are cooking, melt one tablespoon of butter with the oil in a frying pan. Brown the veal medallions on both sides. Turn down heat to moderate and add the chanterelles. Add the wine, stirring well, and cover. Cook for five minutes.
• Drain the noodles, toss them in a bowl with remaining tablespoon butter and keep warm.
• Remove the medallions from the pan (at this stage they should be pink in the middle; leave them in longer if they should be more well done, otherwise remove them to a heated plate and keep them warm in a low oven). Add the cream, salt and pepper to the frying pan and bring to boil, scraping up any cooking residue on the bottom of the pan. Remove from heat.
• Place a serving of noodles on each of two plates. Place two medallions on top of each serving. Spoon the sauce on top, sprinkle with parsley and serve.