How To make Barvarian Veal with Asparagus
2 lb Veal; cubed
2 T Vegetable oil
1 ea Onion; large, chopped
1 c Carrots; chopped
1 T Parsley; chopped
1/4 c Lemon juice; fresh
2 c Beef broth
3 T Unbleached flour
1/2 t Salt
1 x Pepper;fresh ground,to taste
20 oz Frozen asparagus; * or
2 lb Asparagus; fresh **
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately.
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Find the recipe here:
Euromaxx à la carte heads to The Hirschen Restaurant at Lake Constance to feature a dish with nettle pasta. It is homemade and served with veal and asparagus - the much beloved vegetable that is only eaten in Germany when in season between April and June. The restaurant has been a family-owned establishment for seven generations since 1821. For Euromaxx - à la carte its Chef Markus Merk prepares the meal for us.
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Chefs: Rick Tramonto, Joe Castro, and Doyle DeForest (S3E10)
Recipes included with this episode: Wild Rice Risotto, Lamb with Country Ham, and Strawberry Bavarian Jaconde. Restaurants include: Trio in Evanston, The Camberley-Brown Hotel in Louisville, and Flour Power in New Orleans.
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0:00 - Intro
0:45 - Wild Rice Risotto
6:48 - Lamb with Country Ham
14:23 - Strawberry Bavarian Jaconde
Royal Dinner - A German Royal Dinner | Episode #10
Deer, red cabbage… The French starred chef Michel Roth prepares a tasty German menu and serves dishes that could have been served to the German Emperor William I.
Assisted by the food journalist Caroline Mignot, the starred chef Michel Roth invites you to discover different menus created from great moments in world gastronomy. Many opportunities for the “Meilleur Ouvrier de France” to give free rein to his imagination and to reinvent exceptional recipes.
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INGREDIENTS FOR 6 PERSONS
Quiche Lorraine
For the pastry
500gr flour
200gr butter
2 eggs
10gr salt
1dl water
For the stuffing
600gr porj throat
400gr veal shoulder
120gr chopped shallots
30gr parslay
2 chopped garlich cloves
1 bottle dry white wine (Riesling)
1 bay leaf
1 clove
For the Quiche Lorraine
5cl cream
2 eggs
5cl milk
30gr crushed pitsachios
120gr black trumpets cut into slices
1 salad
1dl Melfort vinegar
1 raw beet cut into a julienne
5cl meat juice
100gr panned foie gras cut into pieces
Salt, Pepper, nutmeg, 4 spices
Deer with a sauce ”grand veneur ”
For the meat
12-18 deer ribs
300gr deer bones
3 chopped shallots
2dl red wine
1 tbs acacia honey
5cl currant jelly
2cl wine vinegar
5 juniper berries
30gr butter
1 teaspoon ground pepper
1L poultry stock
Oil
For the red cabbage
1 red cabbage
2 white onions
5cl Melfort vinegar
¼L Red wine
4 sugar cubes
1 bouquet garni
Salt, pepper
For the deer marinade
1dl sunflower oil
2 pressed garlic cloves
2 bay leaves
2 cloves
1 thyme sprig
Some pepper corns
Meringue with chestnut cream
For the meringue
150gr egg whites
300gr sugar
1 pinch of salt
For the chestnut cream
50gr chestnut purée
450gr chestnut cream
150gr milk
110gr yolks
15gr custard powder
350gr butter
3cl white rum
For the whipped cream
30cl liquid cream
20gr sugar
1 vanilla pod
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Luchow’s in NYC was a staple for me growing up, and that’s why I’m sharing their schnitzel recipe with you tonight. Crispy, rich and golden, this schnitzel will melt in your mouth and blow your mind.
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Julia Child's Beef Tournedos Gourmet Fancy Dinner ???? | Jamie & Julia
Making my way through Julia Child's Mastering the Art of French Cooking cookbook... like the movie Julie & Julia. Today I make a fancy gourmet dinner of Beef Tournedos wrapped in bacon with madeira mushroom sauce and sides of buttered asparagus and potatoes sauteéd in butter.
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(serving for 4, I quartered this)
3-4 tbsp butter
½ lb fresh mushrooms
2-3 tbsp more butter
1 tbsp oil
2 tbsp shallots, minced
Salt & pepper to taste
4 filet steaks 1-1 1/2” thick 2½” in diameter, wrapped in a strip of bacon
2 tbsp more butter
1 tbsp oil
Salt & pepper to taste
½ cup beef stock
1 tbsp tomato paste
¼ cup Madeira mixed with ½ tbsp cornstarch
parsley
asparagus
butter
seasoning
baby potatoes
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Sour Roast - Sour Beef // German Sauerbraten Recipe ✪ MyGerman.Recipes
Sauerbraten is translated to Sour Roast or Sour Beef and is a German pot roast with a slightly sour taste for the meat and also for the gravy. To counter the sourness of the ingredients like wine and vinegar, some sweet ingredients are added, i.e. gingerbread.
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