Cut from the Offal
Liver is rich in iron and protein. Each weighs 10-12 lbs each. Chefs prefer Le Québécois livers because there are no added hormones or sub-therapeutic antibiotics. Liver is pinkish brown, very tender, and has a mild odor and flavor. Cut livers into 1/4 to 1/8 inch slices, then pan sauté, braise or broil.
Professional Veal Liver Recipes
Techniques in Veal
By Dean A. Thomas CEC CCE from Dean A. Thomas CEC CCE Lakeside, CA
Spring Braise en croûte
1.5 LBS Le Quebecois Grain Fed Veal Breast; sinew removed and cut into 3oz. strips
3 oz. Butter, clarified
2 qts. White veal stock
1 each Onion Piqué of clove and bay leaf
1 each 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. Butter, clarified
3 oz. A.P. Flour
3 oz. Whole Butter
6 oz. White Mushroom trimmings, course chopped
4 oz. Heavy Cream
To taste Sea Salt & White Pepper
8 each Puff Pastry Dough, 4-inch rounds with egg wash
1 cup Swiss chard, greens only, stem removed, cut chiffonade, sauté-chill
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 TBS. Water
½ LB. Caul Fat to wrap forcemeat into timbale form
4 heads Belgium 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. Butter clarified
- 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 TB. Fresh Lemon juice
- 3 oz. Reduced Veal Demi-Glace
- 2 tsp. Flat Leaf Parley, finely chopped
- 2 TB. 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 T salt, kosher
- 1 t Black pepper
Method of Preparation:
- For the Spring Braise en croûte, using a Dutch oven, begin by sautéing the Le Quebecois Grain Fed Veal in the
- clarified butter lightly, controlling the heat not to brown the veal. Add the white veal stock, onion piqué, leek, parsley
- and thyme. Cover and slowly braise for approximately 45 minutes until veal is tender. Remove the veal from the liquid,
- reserve and strain liquid. Place the veal into individual
8 oz. copper saucepans or earthenware presentation dishes;
- reserve. Using the Dutch oven, lightly sauté the carrot, turnip and pearl onions in the butter, not to brown in color.
- 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.
- In a separate saucepot, prepare and cook the white roux. Liaison the stock a d the roux, adding white mushroom
- trimmings and the heavy cream. Simmer for 15-20 minutes. Fine strain the veloute sauce over braised veal and
- vegetables into the individual serving dishes; allow to cool for 15 minutes. 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. Bake at 350F degrees for 45 minutes for service.
- For the Crepenette, quickly sauté the Swiss chard in a small amount of butter; remove from pan and cool in a large
- stainless steel mixing bowl. Continue sautéing the morel mushrooms in butter to remove any liquid; add to the
- Swiss chard bowl to cool. 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.
- 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. Using a grinder with a ¼’ dye blade, 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. Layout the caul fat over a small four-ounce timbale; stuff with crepenette
- mixture and wrap up the caul fat to seal trimming off excess. Remove from timbale and mold slightly into shape.
- Sauté until caramelized and golden brown, reserve for complete carry over temperature to medium doneness.
- Serve with quartered Belgium endive spears braise in white veal stock. Season with salt & pepper.
For the Sauté,
- 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. Dredge the veal loin medallions in the
- seasoned flour; using the clarified butter sear golden brown on each side turning only once. Remove; reserve in warm
- dish. Deglaze the pan with "Neige". Add dijon mustard, lemon juice, demi glace and reduce for 3-4 minutes. 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:
- On a warm rectangle service plate, place the Spring Braise en croûte on the left. For the Sauté, center the veal loin
- topped with the liver medallion and sauce. To the right, place the braised endive spears and winesap apple wedges;
- top with the crepenette.
Sautéed Liver with Red Wine Reduction
By De’Nika Whipper from Johnson & Wales University in North Miami, Fl
4 Veal Liver Slices
to taste: herbs de provence, salt and freshly ground white pepper
2 cups flour
6 tablespoons clarified butter
3 tablespoons vegetable oil
3/4 cup beef stock
1/4 cup dry red wine, preferably Cabernet Sauvignon
1.5 tablespoon soft butter
3 tablespoons finely chopped fresh parsley
Method of Preparation:
- Season the Veal Liver Slices with herbs de provance, salt and pepper.
Dip the slices in flour, and then vigorously
- shake off all excess.
In a heavy 12 inch sauteuse, heat the butter with the oil over a high heat.
- Sauté the liver quickly for 2-3 minutes on each side.
Remove the liver to a heated platter and cover loosely to keep warm.
- Pour off almost all the fat from the skillet, leaving just enough to film the bottom.
- Deglaze the pan with wine and beef stock and cook over high heat, stirring constantly and scraping in any brown bits.
- Continue to cook until the stock has been reduced by half.
- Remove the pan from the heat and swirl in soft butter and a few drops of lemon juice.
- Pour the sauce over the liver and garnish with parsley.
Bacon Brined Veal Liver, Caramelized Apple Butter, Brioche French Toast, Rum Butterscotch and Crispy Bacon
By Lauren Andersen from McCradys Restaurant; The Culinary Institute of America in Melbourne, Florida
6 (4 oz.) cleaned portions of grain-fed veal liver
6 slices apple wood or maple smoked bacon
- 1/2 cup sugar
- 1/2 cup salt
- 3 oz. molasses
- 2 oz. maple syrup
- 1 quart water
- 1 quart apple juice
- ½ cinnamon stick
- 2 whole cloves
- 1 tsp. black pepper corns
Caramelized apple butter:
- 3 gala or red delicious apples, peeled, cored and chopped
- ¼ cup sugar
- 3 tbsp. canola oil
- ½ tsp. salt
- 2 cups apple juice
- 1 ½ tbsp. apple cider vinegar
- Store bought brioche
- 3 whole eggs
- 1 cup whole milk
- 1/3 cup powdered sugar
- 1 small orange, zested
- 2 tbsp. orange liquor
- ½ cup firmly packed light brown sugar
- ¼ cup heavy cream
- ¼ cup cold butter, diced + 2 tbsp. reserved
- 1 tbsp. light corn syrup
- 2 tbsp. dark rum
- ½ vanilla bean, scrapped
- ½ tsp. salt
For the veal liver:
- Mix all brining ingredients together, bring to a boil, strain and cool completely. Cover the portioned veal liver with the
- cooled brining liquid and refrigerate overnight. Rinse the liver in ice cold water to remove any excess brine and pat dry
Evenly cover the bottom of a deep hotel pan with the maple chips, vanilla bean, cloves and cinnamon stick. Place the pan
- over a burner on medium-high heat. Once the chips and aromatics begin to heavily smoke, about one-two minutes, cover
- with a fitted perforated pan and add the veal liver. Immediately cover tightly with aluminum foil and allow to smoke
- for approximately two minutes. Remove from the burner and let cool in the refrigerator, for at least one hour.
For the apple butter:
- Toss the apples in the sugar and toss to coat. Heat the canola oil in a large pan and sauté over high heat until the apples
- begin to caramelize and soften. Deglaze with the apple juice, cider vinegar and salt. Simmer for about 20 minutes or until
- the apples are tender. Strain the apples, reserving the liquid and transfer to a high-speed blender. Blend on high, adding
- in enough of the reserved cooking liquid to make a smooth puree. Hold warm.
For the French toast:
- Trim the crust off all sides of the brioche and cut 6 (2) inch long by 1 inch wide rectangles. Whisk the eggs, milk,
- sugar, zest and orange liquor and pour over the bread. Turn the bread every few minutes, so all sides become
- saturated and remove from the batter.
For the rum butterscotch:
- Over medium heat bring the sugar, cream, butter and corn syrup to a boil, stirring occasionally. Boil for 5 minutes,
- remove from heat and stir in rum, vanilla, salt and reserved butter. Hold in a squeeze bottle and keep warm.
For the bacon:
- Line a sheet tray with parchment paper and arrange bacon on top. Cover with another sheet of parchment and top
with a second sheet tray. Bake at 350 degrees for about 10 minutes, or until bacon is very crisp.
- Smear a spoonful of the apple butter onto your plate and squeeze a few dots of the rum butterscotch around it.
- Heat a small amount of oil in a sauté pan and over medium heat, cook the French toast for approximately 45 seconds
- on each side, until golden brown and crisp. Place in the center of the plate. Remove a portion of veal liver from your
- smoking rig and with a sharp knife, cross hatch the flattest side. Season with salt and black pepper and quickly sear
- in a hot sauté pan with a little oil, cross hatched side down. After about 45 seconds, or when the liver is nicely caramelized,
- flip over, turn heat down to medium and finish cooking. The liver is done when the outside is slightly firm, but the center
- gives to gentle pressure. Transfer to a paper towel to soak up any extra oil and place on top of the French toast.
- Garnish with a crisp slice of bacon on top and a few micro nasturtium leaves.
Pate Foe Grai Ala Orange (Quebecois Grain-Fed Veal)
By Julia Rapaport from RET. in Sherman Oaks, CA
20 oz cleaned Quebecois grain fed Veal liver
2 head Spanish onion
6 oz semi sweet Chocolate
6 oz heavy manufacturing whipping cream
2 oz Truffled Olive oil
1.5 tablespoon dried marjoram
2 whole oranges 1for(Zest or grated peel)and the other(slice for garnish)
Salt-Pepper to taste
- The finely chopped onions swet on the Truffle Olive oil, when its gold color add the diced liver and the Marjoram
- (aproxomently on medium heat for 3-5 minutes. Add the cream and when it start to reducing add the pieces of Chocolate
- and (grated Orange Peel and Salt and Pepper to taiste) Let it corporate and take it off from heat.
As it is hot put it in the
- food processor and cut it as smooth as you can.
Line an English Cake form with Cellon Wrap and pour it in.
- Refrigerate it for 2-3 hours. Ready to slice and do not forget to garnish with Orangeslices.
I created this recipe in Europa,
- used it in France and I got millions of compliment. As I heard GRAIN FED VEAL I understood this is it!!
- Because Goose fed on Corn and the Quebecois Veal been fed on Corn too.
Cut from the Offal
Brains are pinkish-white, extremely tender, delicately flavored, and savored in many traditional European cuisines. Wash thoroughly, then blanch in simmering water for about 20 minutes with a small amount of acid such as lemon juice to make them firmer. Remove outer membrane, then sauté or pan broil.
Cut from the Offal
Professional Veal Heart Recipes
Grilled Grain-Fed Veal Heart with Citrus Vinaigrette
By Ben Diaz from McCormick & Shmicks Grille in Azusa, Ca
- 1 ea Grain Fed veal heart, de-veined
- 1 ½ c. milk
- 2 ½ oz olive oil
- 1 tsp garlic, minced
- 1 tsp parsley, mined
- 1 tsp paprika
- 1 tsp cumin
- TT salt/ pepper
- 6 oz canola oil
- 1 tbsp mayonnaise
- 1 tsp lime zest
- 1 tsp orange zest
- 1 tbsp orange juice
- 1 oz red wine vinegar
- 1 oz sugar
- TT salt/ pepper
- First for the vinaigrette place all ingredients except for oil into a blender and blend on medium speed, slowly start to drizzle in
- oil until evenly incorporated, season to taste and reserve. Next soak the veal heart in milk over night, now wash the heart clean
- and place into a deep sauce pot and cover with water, boil for 6 hours. Remove and chill, now thinly slice the hear into equal
- pieces. Now mix the oil and seasonings as to make a marinade, pour over the sliced heart and let sit for 30 min. to an hour.
- Remove from marinade and arrange on 6 in skewers 3 pc on each, grill over a low heat, and glaze with remaining marinade.
Cut from the Offal
Professional Veal Tongue Recipes
Tongue in Cheek
By Ed Matthews from One Block West Restaurant in Winchester, Virginia
The preparation is simple, but lengthy. It will take approximately a week from start to finish.The bulk of the time is in curing the tongue.
- The procedure goes thus. You’ll first brine the tongue in a pastrami cure for about a week. Then you’ll braise the
- tongue until it is tender. After this, you’ll peel it, dry rub it, and smoke it. Once the tongue is smoked, you’ll dice it finely to
- convert it to a stuffing for the veal cheeks, stuff the cheeks, chill them, bread them with deli mustard and rye breadcrumbs,
- and deep fry them.
Cure the Tongue:
- An average veal tongue, about a pound, will require about a week in the brine to cure. My basic formula
- for a gallon of brine is:
- 1 gallon water
- 1 cup Kosher salt
- 1 cup brown sugar
- 8 cloves garlic, whole, but crushed
- 4 bay leaves
- 2 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 1-½ ounces pink salt
- Heat all ingredients and stir well until the sugar and salts are dissolved. Cool to room temperature. Place the veal
- tongues in the brine, weight down, and cover. Refrigerate for a week. Two tongues, about 2 pounds, will be
- sufficient to stuff 10 pounds of veal cheeks.
Braise the Tongue
- After the tongues have cured for a week, remove them from the brine, rinse them, and braise them in water with
- mirepoix and a bay leaf until tender, but not falling apart, about three hours. Let cool to the point where you can
- handle them and then peel them.
- The braising liquid will be too salty to reuse for any other purpose, so I braise in water rather than more expensive
- wine or stock. Feel free to use what you will.
Smoke the Tongue
- Once the tongues have been braised and peeled, slice them into large rounds for more smoke and dry rub contact,
- then rub them with the following pastrami rub and lightly smoke them, about 20-30 minutes.
- My basic pastrami rub is:
- 1 part coriander seeds, ground
- 1 part black peppercorns, ground
- 1 part brown sugar
Braise the Veal Cheeks
- 10 pounds Le Québécois veal cheeks
- 1 750-ml bottle of fruity white wine (I use Picpoul)
- 4 leeks, cleaned and diced
- Bouquet garni of thyme and parsley
- Additional water to cover the veal
- Trim any excess fat from around the edges of the veal cheeks. Remove any silverskin from the cheeks.
- Braise in a slow oven with the white wine and leeks until tender, but not falling apart, approximately 90-minutes
- to two hours.
Remove the veal cheeks from the braising liquid and let cool until you can handle them. Meanwhile, defat and strain
- the braising liquid, then return it to the stove and reduce to the demiglace point.
Stuff the Veal Cheeks
- Finely dice the cold, smoked tongue (brunoise dice) and bind with the demiglace from braising the veal
- cheeks and a touch of brown deli mustard to taste. Season to taste with additional pastrami rub and salt.
- Cut a slot in the side of each veal cheek to form a pocket. Stuff the pocket with the smoked tongue mixture
- and refrigerate. Refrigeration will make breading the cheeks easier and it will cause the demiglace to set up and
- hold the tongue firmly in the cheek, pun intended.
Bread the Veal Cheeks
- Leave your favorite seeded rye bread on the counter to become stale or dry it in an oven with just the pilot light on.
- Process the bread in the food processor to make bread crumbs.
- Thin your favorite brown deli mustard with sufficient neutral oil to make it fluid enough to easily coat the veal. Roll the
- veal cheeks in the mustard and then in the rye crumbs.
Fry the Veal Cheeks
- Fry to golden brown at a moderate oil temperature, around 350F. Drain on paper toweling and serve. You may also
- hold the cheeks in a warm oven during service, after frying.
Plate the Veal Cheeks
- Garnish with sauerkraut, deli mustard, and cornichons.
Cut from the Offal
Sweetbreads are the thymus gland. Lightly poach for 15 minutes to tenderize, promote longer shelf-life and enable easy removal of the outer membrane. Most chefs sear the sweetbread to finish the cooking process.
Professional Veal Sweetbread Recipes
Mollejas (Sweetbreads) con Salsa Criolla
By David Gwynn
Prepare Sweetbreads 2 days ahead(Soak, blanch, peel membrane, weight down)
2 each - 3 oz. portions prepared sweetbreads
4 oz. cake or a.p. flour
2 oz. clarified butter or neutral oil
salt & pepper, as needed
- Season sweetbreads with salt & pepper. Lightly dust with flour, shaking off excess. Pre-heat a medium sized saute
- pan over medium to medium high heat. Pan fry in clarified butter, browning on both sides. Remove and keep warm
- on a rack.
Prepare ahead Salsa Criolla:
- 4 oz. tomato, peeled, seeded, diced small
- 1 oz. red onion, brunoise or fine diced
- 1 jalapeno, stemmed, seeded, brunoise or fine diced
- 1 clove garlic, minced
- 1 Tblsp. Italian parsley, chopped
- 3 oz. extra virgin olive oil
- 1 oz. red wine vinegar
- salt & pepper to taste
- Combine all. Taste and correct seasoning, if necessary. Reserve.
Black Bean & Hearts of Palm Salad:
- 8 oz. cooked black beans, drained
- 4 oz. diced hearts of palm
- 1 oz. green onion, chopped
- 1 oz. yellow bell pepper, brunoise or fine diced
- 1 oz. red bell pepper, brunoise or fine diced
- 1 oz. poblano pepper, brunoise or fine diced
- 1/2 Tblsp. fresh thyme, chopped
- 1/2 Tblsp. fresh oregano, chopped
- salt & pepper to taste
- splash of olive oil
- squeeze of lime or lemon juice
- Combine all. Taste and correct seasoning, if necessary. Reserve.
- On an attractive plate, spoon about half a cup of black bean salad in center. Lay hot sweetbreads on beans,
- Spoon about 2 ounces of salsa over sweetbreads and around plate. Garnish with whole Italian parsley leaves.
Le Quebecois Veal Sweetbreads with Grapes, Heirloom Potatoes and Sage
By Ben Hetzel from Uva Enoteca, San Francisco
1 Le Quebecois Veal Sweetbread ( 13 -16 oz)
2 oz. Anson Mills finely ground corn meal
8 heirloom Huckleberry Potatoes
1 celery root, peeled and diced
1 cup of organic heavy cream
1 1/2 cup of organic whole milk
12 organinc golden thompson grapes, peeled
16 oz veal stock
4 oz. Les Cretes Syrah
2 T Plugra Butter, or Butter from Parma, Italy, cut into small pieces
1 T fresh sage, chiffonade
Tellicherry Pepper in a grinder
Maldon Salt Smoked over Welsh Oak, for garnish
- 1. Prepare the sweetbread by poaching in 165 degree F water for 6 minutes. Then place in a perforated pan inserted
- into a deeper hotel pan. Cover with plastic and apply light pressure with your hands to drain the sweetbread.
- Place in the refrigerator for 1 hour before use.
2. Place the celery root, cream, and whole milk in a pan. Place over heat and bring to a simmer. Cook the celery root
- until it is quite soft. Drain the milk and cream, but reserve. Blend the celery root on high speed until smooth, adding
- a little bit of liquid if neccesary. You want a smooth yet slightly thick consistency. Add kosher salt and pepper to taste.
- Place in a warm place, covered.
3. Place the potatoes in a bowl. Toss with Ligurian olive oil, kosher salt, and cracked tellicherry pepper. Roast in a
- 425 degree F convection oven until soft around the edges yet semi firm in the center. Set aside to cool.
4. Heat the veal stock to 165 degrees F and add in the Les Cretes Syrah. Reduce by half the volume. Take off the heat
- and reserve.
This is such a nice comfort food. The aroma that fills the air is indescribable! I came up with this recipe when I was
- doing culinary travels around the world. I found it interesting that in the Indian language the word curry does not exist.
- The British came up with the word curry. In India the people eat a very healthy fresh diet that varies with each region.
- A curry is not the yellow powder spice you find in your local market marked curry. A curry is a blend of fresh ground spices
- added to a dish. It also usually means a very slow cooking method. The grain fed veal adds just the right texture,
- very tender with an extra burst of fresh flavor, perfectly matched with the spices in this recipe
Final Cooking and Plating:
- 1. Cut the sweetbread into 2 equally sized pieces. Season each piece evenly, then roll each in the corn meal, coating evenly.
- Heat a thick stainless steel or copper pan over medium heat. Once hot add butter and a dash of olive oil. Saute the
- sweetbread pieces until golden, turning over and basting slightly with the butter and oil mixture. Set aside to rest
- for 3 or 4 minutes.
- 2. Place the potatoes and Sweetbreads into a convection oven heated to 350 degrees F until the sweetbreads are
- cooked to Medium (Internal Temperature of 125-130 F).
- 3. Place the veal stock/ syrah reduction over medium heat.
- 4. Place the Celery Root puree in the center of a 14 inch white plate. Add enough to create an 7 inch diameter circle.
- Add the roasted potatoes to the center of the circle, stacking them slightly , but keeping them even. Slice the
- sweetbread pieces into 3 slices each.
- 5. Turn up the heat beneath the veal stock/syrah reduction. Add 1 T butter. Bring mixture to a boil and add the sage.
- Salt and pepper to taste. Ladle around the sweetbreads, careful not to cover them.
- 6. Garnish the plate with the grapes. Sprinkle the smoked salt on the exposed part of the sweetbreads.
Slow Braised Le Quebecois Veal Cheeks and Sweetbread Ravioli with Roasted Root Vegetables
By Collin Donnelly
Le Quebecois veal cheeks, cleaned
2:1:1 white onion, carrot, celery, med dice
16 oz cnd diced tomato
3 heads garlic halved equator style
as amazing a beef stock as you have (the one we use is a perpetuation of different batches of cheeks and short ribs and could pretty much be a sauce on its own)
1 qt red wine
farm fresh eggs
swiss chard cleaned
extra virgin olive oil
maldon sea salt
- Brown cheeks on flat top, remove to hotel pan,add mirepoix and lightly brown, add to pan along with any scraped of
- goodness from the flat top, the garlic, the tomatoes, and the wine. Almost cover with the "amazing stock-almost sauce",
- wrap and put in an oven @275 until fork tender (about 3-4 hours).Remove from oven and let cool to room temp.
- Separate cheeks from veg and save both (I know...the veg looks totally hammered, however they taste great...like
- the veg leftover from mom’s pot roast; strain "now even more amazing stock-definitely sauce" and refrigerate all
- separately. The braising liquid should be firmly gelled when cool and explode across your tongue with an
- unparalleld beefy right hook...if it doesn’t the dish will lack depth, soul and both insoucience and a sense of elan
- that has heretofore eluded us all!
For sweetbreads add to a pot of cold salted water, bring to a simmer and simmer for about 5 minutes, then remove
- from heat and let cool for 20 minutes. Remove any membrane and med dice. Reserve.
For pasta sheets use 4 whole eggs to about 3 cups flour(give or take)plus a pinch o’ salt and follow standard "well"
- technique. Let rest for 30 minutes and roll out to thinnest setting. Cut into rectangles about 8 inches long and about
- 4 inches wide.
For service heat up 4 oz of "amazing-elan-beef hook sauce" with two small or one large piece of cheek with about
- 2 oz of reserved veg and about 1 oz of diced sweet breads.
- In a skillet put a dab of butter, a litle s&p, a squirt of white wine, and pinch of chili flake, along with a good handfull
- of cleaned-deribbed swiss chard. Cook on highest heat to wilt into soft unctuosness with all the liquid just about
- evaporated and line the bottom of a large pasta bowl with the aforementioned chard. Drop the pasta sheet in salted
- boiling water until al dente and drape (centered) on top of the chard. Fill with the cheeks, some of the veg, sauce,
- and sweet bread mixture. Fold up edges to form a cool package and top with the remaining sauce. Of course while
- doing all this you were also frying, in a bit of evoo, a whole egg to sunny side up and then garnished with a bit of
- maldon sea salt.
To make this all a lot faster the raviolo can be prebuilt by blanching & shocking the pasta sheets, adding the cheeks, veg,
- sweets, and a chunk of solidified sauce-all wrapped up- and put in a small bowl with 1 tbsp of water, plastic wrapped,
- and nuked to order for 2 1/2 minutes-while the chard is wilting & the egg is sunnysideupping, with a little extra sauce
- poured on top. A final flourish of white truffle oil wouldn’t be totally out of place however it could be considered, in some
- circles, as a snobbish and superfluous bit of lily-guilding…proceed at your own risk.
An excellent fall/winter dish and I salute the fine folks at "Le Quebecois" for having both the vision and intestinal fortitude to produce such fine veal products
Grilled Veal Sweetbreads with Granny Smith Apple Butter
By Joe West from Delaware Cafe in Kansas City, MO
Grilled Sweetbreads Ingredients:
1 lb Le Quebecois All Natural Veal Sweetbreads, outer membrane removed
2 tbs Olive Oil
TT Kosher Salt
TT Fresh Cracked Black Pepper
1. Cut sweetbreads into 4 oz portions and lightly toss them in olive oil.
- 2. Season with Salt and Pepper and place on hot grill over burning wood coals.
- 3. Grill on both sides, once grill marks appear, remove and set aside.
Granny Smith Apple Butter Ingredients:
- 1/2 lb butter
- 6 Granny Smith Apples, peeled, cored, and rough chopped
- 1/2 c Brown Sugar
- 1 Cinnamon Stick
- TT Kosher Salt
- 1. Melt Butter in a sauce pot over medium heat.
- 2. Add Apples, Cinnamon Stick, and season with a pinch of salt.
- 2. Once Apples start to caramelize, add brown sugar and continue to cook over low-medium heat.
- 3. Simmer Apples until brown, do not over caramelize.
- 4. Puree in a blender or food processor.
- 1. In a pan, saute the grilled sweetbreads in a tablespoon of butter for 1 minute.
- 2. Spoon the apple butter on the center of a plate and place the grilled sweetbreads on top.
- 3. Garnish with chopped chives and coarse sea salt.
Le Quebecois Veal Sweetbread and Foie Gras Ravioli in Brown Butter and Sage Sauce with Toasted Pine Nuts
By Michael Pirini from Wianno Grille in Hyannis, MA
For the sweetbreads:
5# Veal Sweetbreads
5 stalks celery
2 sprigs tarragon
4 bay leaves
1tbsp Kosher salt
- 1. 2 days before, place sweetbreads in ice water to soak overnight
- 2. peel & rough chop vegetables & place in rondeau
- 3. fill rondeau up half way with cold water & add seasonings
- 4. bring to a boil
- 5. reduce to simmer for 10 minutes
- 6. add sweetbreads to simmering stock, bring back to a boil & simmer 5 minutes
- 7. remove sweetbreads & vegetables from liquid & place in shallow pan, place another pan on top & press with
- about 10 pounds, chill overnight
- 8. strain & reserve liquid
Sweetbread & Foie Gras Ravioli Filling:
- 1 recipe poached veal sweetbreads with reserved vegetables
- 1 lb foie gras, (nothing above B grade is necessary)
- 1 bunch Italian parsley
- 4lbs mortadella
- 10each 90 count baking potatoes
- 4 cups grated Parmigiano Reggiano
- 4 cups Romano
- salt & black pepper to taste
- 1. bake potatoes in 375degree oven 45 minutes, cool & peel
- 2. pick parsley leaves
- 3. Large dice foie gras, sweetbreads & mortadella & place in large bowl
- 4. Mix in veggies, potatoes, parsley
- 5. pass through meat grinder
- 6. mix in cheeses & season well
For the Ravioli:
- 4 sheets fresh pasta approxamitely 6 by 12
- 2 egg whites
- 1/2 lb unsalted butter
- 12 sage leaves
- 1/2 cup pine nuts
- Wedge of Parmigiano Reggiano for grating
- salt & pepper
- 1. form ravioli between sheets of pasta in any shape desired, sealing with egg whites
- 2. place butter in large saucepan over medium heat
bring large pot of salted water to a boil
- 3. when butter turns lightly toasted & frothy, add sage & pine nuts and cook until nuts are toasted & sage
- is crispy, remove from heat
- 4. Cook ravioli in salty water until they float, approx. 2 minutes
- 5. add ravioli to butter, season & toss well
- 6. Place in serving bowl and grate Parmigiano Reggiano generously over all & serve