Archive for Veal
Veal and Orzo Meat Balls
Posted by: · Apr 21 2011 · Comments
My initial name for this meal was, “Veal Balls.” I quickly realized this name was not only unappetizing but also slightly obscene. So I re-named it “Veal and Orzo Meat Balls.” Much better. Despite my earlier indiscretion, this dish is amazing!
Serves 4
Ingredients:
- 1 12 ounce box orzo pasta
- 1 LB ground veal
- ¼ finely chopped parsley
- 2 eggs
- ½ cup grated parmesan
- 1.5 cups fresh bread crumbs from a French baguette
- 1 teaspoon salt
- 1 tablespoon truffle oil
- 2 tablespoons cream
- 2 tablespoon butter
Instructions:
Pre-heat the oven to 400°.
Cook the orzo according to the instructions on the box and drain. Measure one cup of the cooked orzo and place in a large bowl along with the veal, parsley, eggs, parmesan, bread crumbs, salt and truffle oil. Place the remaining orzo in a saucepan and toss with the cream and butter. Cover the pan to keep warm. Use clean hands to mix the contents of the bowl together. Form the mixture into gold ball size meatballs. Place on a baking dish and transfer to the oven. Bake for 30 minutes uncovered and remove from the oven. Serve on top of the remaining orzo and enjoy!
Veal Burger Topped with Fried Egg
Posted by: · Feb 26 2011 · Comments
Veal burger is fantastically juicy and a welcomed change from beef. I added a fried egg for extra richness and flavor – an idea I picked up from my husband. So, so, so good!
Serves 4
Ingredients:
- 1 LB ground veal
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon sugar
- 3 tablespoons finely chopped shallots
- ½ teaspoon lemon juice
- 4 eggs
- Sesame buns
- Fresh spinach
- 4 eggs and butter as needed
- 4 slices sharp cheddar cheese
- Condiments as desired
Tomatoes
- 2 cups cherry tomatoes
- ½ cup water
- ½ teaspoon salt
Instructions:
Pre-heat grill to medium-high heat.
Combine tomatoes, salt and water in a small saucepan. Bring to a boil over high heat, reduce to a simmer and cover. Cook for 4 minutes or until the tomato skin opens. Drain the tomatoes in a colander and set aside.
Combine veal, salt, pepper, sugar, shallots and lemon juice in a medium size bowl and mix together using your hands. Don’t over mix, just enough to incorporate the shallots throughout the veal. Make equally sized patties.
Grill for 3-4 minutes per side for medium- rare. Place a layer of cheese on each burger and cook for just long enough to allow the cheese to melt. While the cheese melts, quickly grill the buns until crispy- usually no more than 30 seconds per side. Remove the burgers and buns from the grill and cover with a dish towel or place in a heating drawer or an oven set to “warm.” Meanwhile, fry the eggs until they are just barely runny, about 3 minutes per side.
Assemble the burgers with a topping on the tomatoes, followed by a handful of spinach and then the fried egg. Serve immediately.
Veal Matambre
Posted by: · Feb 11 2011 · Comments
Matambre is basically a delicious mish-mash of vegetables and other goodies rolled up in flank steak. In this recipe I substituted the flank steak with veal. A quick sear then a transfer to the oven ensures the veal is slightly crispy on the outside and moist inside. Just lovely!
Ingredients:
- 2 LB’s veal scaloppini, about 6 pieces
- 2 teaspoons olive oil
-1 yellow squash neck cut into thin 2 inch long slices
- ½ purple onion, cut into 1/4” slices
- 1 clove minced garlic
- ¼ cup chopped cilantro
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ¼ teaspoon ground cumin
- 1/8 teaspoon paprika
- 4 ounces thinly sliced sharp cheddar cheese
- Tooth picks for securing
- 1 cup beef broth
- ½ cup red wine
Instructions:
Pre-heat oven to 425°.
Heat one tablespoon olive oil over medium-high heat in a large non-stick skillet. Add the onion and cook for 5 minutes, or until translucent. Stir in the squash slices, garlic, cilantro, ¼ teaspoon salt, cumin, and paprika. Continue to sauté for 3 more minutes. Remove pan from heat.
On a clean work surface lay out the veal pieces. Spread 1-2 tablespoons of the sautéed vegetables across the top of each piece of meat. Place one layer of cheese on top of the vegetables. Tightly roll the veal and secure with tooth picks. Season each piece of meat with the remaining ¼ teaspoon of salt and the pepper.
Heat the remaining tablespoon of oil over high in the same skillet used to sauté the vegetables. Add each piece of meat to the pan and cook until browned- about 3 minutes per side. Pour the beef stock and wine into the pan and scrape the remaining bits of vegetables and oil into the liquid. Transfer the pan to the oven and cook until the veal is baked through- about 5 minutes. Remove the tooth picks from the meat and plate with a small spoonful of the liquid from the pan.
