How To make Veal Glaze Master Chefs
1/2 c Stock, veal ** OR
VEAL STOCK:
2 tb Oil, vegetable
6 lb Bones, veal, meaty, OR
combination of veal :
and beef bones 2 md Onions, trimmed, quartered
don't peel 2 lg Carrots, peeled, trimmed
:
coarsely chopped 2 ea Celery, stalks, trimmed,
coarsely chopped 1 ea Leek, trimmed, halved
:
lengthwise, coarsely chopped, (all) 4 ea Garlic, cloves, unpeeled
1 bn Parsley, stems
2 c Water, plus more as needed
2 md Tomatoes, fresh or canned,
:
cored, coarsely chopped 1/2 ts Thyme, dried, or
3 ea Thyme, sprigs
2 ea Bay leaf
2 ea Cloves
3/4 ts Salt, coarse
8 ea Peppercorns
:
** If you have previously prepared Veal Stock - the simplest thing to do is to take a 1/2 cup of the veal stock and boil it until it reduces to about 2 tablespoons and takes on the consistency of thick syrup. If you don't have Veal Stock handy, then you follow this recipe to make the stock first. Preheat oven to 450 F. Put the oil in a roasting pan and heat briefly in the oven. Add the bones to the oil in the pan, toss to coat and roast for 35 minutes.
Add the onions, carrots, celery, leek, garlic and parsley, tossing them all to coat with fat. Roast 30 minutes longer. Remove the pan from the oven and transfer the bones and vegetables to a clean stockpot. Drain off as much of the fat as possible. Place the roasting pan over medium-high heat (use 2 burners if neces-) (sary), and add 2 cups of cold water and boil briefly. Scrape up all of the browned bits into the water. Transfer the liquid to the stock pot and add enough cold water to cover. Bring slowly to a boil, skimming off all of the froth that forms. Lower the heat and add tomatoes, thyme, bay leaves, cloves and salt. Simmer uncovered for 6 to 8 hours adding water as necessary just to cover the ingredients. Skim whenever necessary. Add peppercorns for the last 15 minutes of the simmering. Strain the "soup" into a large bowl through a colander lined with a double layer of dampened cheesecloth. Gently press the solids to extract all of the liquid, and discard the solids. Pour the stock into containers for storage and label and date them. The stock will "keep" for up to 3 days in a refrigerator, and up to 6 months in a freezer. This stock is now used to make the Glaze as noted in the beginning of these directions. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985
How To make Veal Glaze Master Chefs's Videos
Veal Chops Two Ways, with Mushroom Sauce by Gerard Crozier
Great Chefs Great Cities Episode 1: Entree
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Veal Chops Two Ways, with Mushroom Sauce
Gerard Crozier
Crozier's
New Orleans LA
Entrée. Great Chefs, Great Cities #1
The sauce for two of the grilled chops is a heady blend of mushrooms and glace de viande, that luxurious and intensely flavored reduction of meat stock. You may buy the glace in a specialty foods store, or use demi-glace. The other two veal chops are pan-fried and served with a mushroom sauce without glace de viande.
Serves 4
Four 10-ounce veal chops
Olive oil for brushing, plus 1 tablespoon
Flour for dredging
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
2 pounds white mushrooms, coarsely chopped
1 tablespoon glace de viande or demi-glace
1 cup French white wine or chicken stock
Gratin Dauphinois
To prepare the grilled chops: Prepare a medium-hot fire in an outdoor of indoor grill. Lightly brush two of the veal chops with a little olive oil and grill them, turning twice, for a total of about 10 minutes for medium, or until cooked to the desired doneness. Set aside and keep hot.
To prepare the pan-fried chops: Lightly dust the remaining two chops with flour, salt, and pepper. In a large saute pan or skillet over medium-high heat, heat the 1 tablespoon of olive oil with 1 tablespoon of the butter. Add the chops to the pan and cook, turning every 2 minutes, for a total of 8 to 10 minutes. Cover the pan and cook an additional 5 minutes for medium, or until the chops are cooked to the desired doneness. Remove the chops from the pan, set aside, and keep warm.
To make the mushroom sauce for the grilled chops: In a large saute pan or skillet over medium-high heat, melt 1 tablespoon of the butter and saute half of the mushrooms until they have released their juices and most of the liquid has evaporated, about 5 minutes. Add the glace de viande and 1/2 cup of the wine or stock, cooking and stirring for 2 minutes. Season with salt and pepper; set aside and keep warm.
To make the mushroom sauce for the pan-fried chops: Place the pan in which the chops were sauteed over medium-high heat, add the remaining tablespoon of butter and the remaining mushrooms, and saute until they have released their juices and most of the liquid has evaporated, about 5 minutes. Season the mushrooms with salt and pepper. Add the remaining 1/2 cup wine or stock to the pan, stir to scrape up the glaze from the bottom of the pan, and cook for 2 minutes. Set aside and keep warm.
To serve: Arrange the grilled chops on one end of a large serving platter and spoon their accompanying sauce over them. Place the pan-fried chops on the other end, along with their sauce. Serve with gratin dauphinois.
Gratin Dauphinois
Serves 4
3 large baking potatoes, peeled and finely sliced
2 tablespoons minced garlic
Salt and freshly ground black pepper to taste
2 cups heavy (whipping) cream or milk
2 cups half-and-half
Preheat the oven to 450 F. Generously butter a 12-inch baking dish. Place some of the potatoes in a layer in the bottom of the pan and sprinkle with some of the garlic, then season with salt and pepper. Continue in this fashion to make three layers of potatoes, garlic, salt, and pepper. Pour the cream or milk and half-and-half over the dish, stir, and smooth the top of the gratin with the back of a spoon. Bake until the potatoes are tender when pierced with a knife, and the top is browned and bubbly, 35 to 40 minutes.
British Rose Veal with Marsala sauce | The F Word
Season 4 of 6 of The F Word with Gordon Ramsay and celebrity cooking brigades.
Gordon Ramsay prepares Britsh Rose veal with marsala sauce .
#TheFWord #GordonRamsay #Food #Cooking .
Fine dining VEAL LOIN recipe | Learn to cook like A PRO
In this video, I going to show you how you can cook a delicious fine dining recipe with veal loin, king oyster mushroom, mushroom puree, and bok choi at home. This recipe is very easy to do at home without any special equipment. If you wanna enjoy fine dining food you don't have to spend all your money in Michelin star restaurant.
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Jacques Pépin's Veal with Caper and Sage Sauce
Chef, cookbook author, and television host Jacques Pépin demonstrates how to make Veal with Caper and Sage Sauce, a recipe from his new cookbook, Essential Pépin.
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Jacques Pépin's Veal with Caper and Sage Sauce
How To Make a Brown Beef Stock From Scratch (Using Escoffier's Technique)
In this cooking video tutorial will learn how to make a brown beef stock (cooking stock) from scratch using the Escoffier technique. Full recipe and ingredients:
Escoffier believes in the layering of flavors when it come to making cooking stocks and sauces. and in this episode I demonstrate how the layering of flavor is being used a real life scenario. The result is an amazingly intense and flavorsome beef stock.
Note: while cooking the bone broth make sure you top up with water to keep the water at the same level during the whole of the cooking time.
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Marcus Wareing's Veal Sweetbread Skills Challenge! | MasterChef UK
The professional contestants take on Marcus Wareing's veal sweetbread skills test! Will they impress?
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