The Menu
Braised Veal with Pearl Onions and Sweet Peas
hot, cooked egg noodles or warm crusty bread
Tudor House Greek Salad
WRAPPED PEARS WITH VANILLA BEAN SAUCE
The Recipes
Braised Veal with Pearl Onions and Sweet Peas
Serves 6
Veal recipes may not be for every day, but they are a delicious treat. You will definitely want to try this one.
http://www.cookingnook.com/v eal-recipes.html
2 tablespoons (25 mL) olive oil (approximately), divided
2 ounces (60 g) pancetta, diced
2 pounds (1 kg) trimmed stewing veal, cut into 1-inch (2.5 cm) cubes
1/4 cup (50 mL) all-purpose flour
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
1 teaspoon (5 mL) dried thyme leaves
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) cracked black peppercorns
2 bay leaves
1 cup (250 mL) dry white wine
2 cups (500 mL) chicken or veal stock
24 pearl onions, peeled
2 cups (500 mL) sweet green peas, thawed if frozen
Freshly ground black pepper
Whipping (35%) cream, optional
1. In a skillet, heat 1 tablespoon of the oil over medium-high heat. Add pancetta and cook, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to stoneware. Set pan aside.
2. On a plate or in a plastic bag, dredge veal in flour until evenly coated. Return pan to element over medium-high heat. Add veal, in batches, and brown on all sides, transferring to stoneware as completed and adding more oil if necessary.
3. Reduce heat to medium. Add remaining tablespoon (15 mL) of oil to pan. Add carrots and celery and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, salt, peppercorns and bay leaves and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, stirring and scraping up brown bits from the bottom of the pan. Add stock. Return to a boil.
4. Transfer to stoneware. Stir in onions. Cover and cook on Low for 8 hours or on High for 4 hours, until veal is very tender. Add peas and cook on High about 10 minutes, until tender. Season to taste with pepper. If desired, add a drizzle of cream. Serve immediately.
Serve over hot, cooked egg noodles or with warm crusty bread.
Tudor House Greek Salad
Tudor House, 1111 Collins Avenue (between 11th and 12th Streets); 305-534-8455
http://w ww.refinery29.com/spring-salad-recipes/slideshow#slide-2
Greek Dressing:
Makes 3 1/2 cups.
1 tablespoon dill, minced
1 tablespoon parsley, minced
1 tablespoon thyme, minced
1 cup plain yogurt
2 tablespoon garlic, minced
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup lemon juice
1 1/2 cup olive oil
1 pinch salt
sugar to taste
Blend all but the sugar until well combined. Add sugar to taste.
Greek Salad:
Ingredients shown for 1 salad:
1 teaspoon red onion, diced
1 teaspoon nicoise olives, halved
1/2 teaspoon capers
1 teaspoon pine nuts, toasted
3 tablespoon cucumbers, diced
1 tablespoon feta cheese, crumbled
1 piece small, ciabatta bread, torn, grilled/toasted
1 teaspoon white wine vinegar
1 teaspoon olive oil
celery & dill for garnish
Combine vegetables and bread until evenly distributed. Toss with approximately 2 tablespoons Greek Dressing. Top with cheese and garnish, and serve.
WRAPPED PEARS WITH VANILLA BEAN SAUCE
serves 8
Impressive and delicious, this is the perfect recipe to make your guests feel special. The puff pastry, pears and vanilla cream sauce complement each other to give layers of flavor to this mouthwatering dessert.
http://www.puffpastry.com/recipe/50776/wrapped-pears- with-vanilla-bean-sauce?CID=NL-G2-PP_APR12_001
6 cups water
1 1/2 cup sugar
1/2 vanilla bean, split
8 Bartlett or Bosc pears, cored and peeled*
1 cup heavy cream
1 - 17.3-ounce package Puff Pastry Sheets (2 sheets), thawed
Fresh raspberries
Heat the water, sugar and vanilla bean in a 2-quart saucepan over low heat until the sugar is dissolved, stirring occasionally.
Add the pears to the saucepan and cook for 10 minutes or until the pears are tender, turning occasionally. Remove the pears from the saucepan. Cover and refrigerate for 1 hour or until the pears are cold. Leave the sugar mixture in the saucepan.
Stir the cream into the saucepan. Cook over low heat for 20 minutes or until the mixture is reduced to about 3/4 cup, stirring often. Remove the vanilla bean and scrape the seeds into the saucepan. Remove the saucepan from the heat.
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 8 (3/4-inch wide) strips. Brush the strips with water and sprinkle with additional sugar.
Press the ends of 2 pastry strips together. Starting at the top, wind 1 pastry strip around 1 pear, slightly overlapping the edges of the pastry and tucking the end under the pear. Repeat with the remaining pears and pastry strips. Place the wrapped pears onto a baking sheet. Loosely cover the wrapped pears with aluminum foil.
Bake for 25 minutes or until the pastries are golden brown. Spoon the vanilla sauce onto 4 plates. Top each with 1 pear and garnish with the raspberries.
*Use a melon baller to core the pears from the bottom and remove the seeds. Peel the pears, leaving the stem intact. You can also cut a thin slice from the bottom of each pear to help it stand upright.
Braised Veal with Pearl Onions and Sweet Peas
hot, cooked egg noodles or warm crusty bread
Tudor House Greek Salad
WRAPPED PEARS WITH VANILLA BEAN SAUCE
The Recipes
Braised Veal with Pearl Onions and Sweet Peas
Serves 6
Veal recipes may not be for every day, but they are a delicious treat. You will definitely want to try this one.
http://www.cookingnook.com/v eal-recipes.html
2 tablespoons (25 mL) olive oil (approximately), divided
2 ounces (60 g) pancetta, diced
2 pounds (1 kg) trimmed stewing veal, cut into 1-inch (2.5 cm) cubes
1/4 cup (50 mL) all-purpose flour
2 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic, minced
1 teaspoon (5 mL) dried thyme leaves
1 teaspoon (5 mL) salt
1/2 teaspoon (2 mL) cracked black peppercorns
2 bay leaves
1 cup (250 mL) dry white wine
2 cups (500 mL) chicken or veal stock
24 pearl onions, peeled
2 cups (500 mL) sweet green peas, thawed if frozen
Freshly ground black pepper
Whipping (35%) cream, optional
1. In a skillet, heat 1 tablespoon of the oil over medium-high heat. Add pancetta and cook, stirring, until browned, about 3 minutes. Using a slotted spoon, transfer to stoneware. Set pan aside.
2. On a plate or in a plastic bag, dredge veal in flour until evenly coated. Return pan to element over medium-high heat. Add veal, in batches, and brown on all sides, transferring to stoneware as completed and adding more oil if necessary.
3. Reduce heat to medium. Add remaining tablespoon (15 mL) of oil to pan. Add carrots and celery and cook, stirring, until softened, about 7 minutes. Add garlic, thyme, salt, peppercorns and bay leaves and cook, stirring, for 1 minute. Add wine, bring to a boil and boil for 2 minutes, stirring and scraping up brown bits from the bottom of the pan. Add stock. Return to a boil.
4. Transfer to stoneware. Stir in onions. Cover and cook on Low for 8 hours or on High for 4 hours, until veal is very tender. Add peas and cook on High about 10 minutes, until tender. Season to taste with pepper. If desired, add a drizzle of cream. Serve immediately.
Serve over hot, cooked egg noodles or with warm crusty bread.
Tudor House Greek Salad
Tudor House, 1111 Collins Avenue (between 11th and 12th Streets); 305-534-8455
http://w ww.refinery29.com/spring-salad-recipes/slideshow#slide-2
Greek Dressing:
Makes 3 1/2 cups.
1 tablespoon dill, minced
1 tablespoon parsley, minced
1 tablespoon thyme, minced
1 cup plain yogurt
2 tablespoon garlic, minced
1/4 cup Dijon mustard
1/4 cup red wine vinegar
1/3 cup lemon juice
1 1/2 cup olive oil
1 pinch salt
sugar to taste
Blend all but the sugar until well combined. Add sugar to taste.
Greek Salad:
Ingredients shown for 1 salad:
1 teaspoon red onion, diced
1 teaspoon nicoise olives, halved
1/2 teaspoon capers
1 teaspoon pine nuts, toasted
3 tablespoon cucumbers, diced
1 tablespoon feta cheese, crumbled
1 piece small, ciabatta bread, torn, grilled/toasted
1 teaspoon white wine vinegar
1 teaspoon olive oil
celery & dill for garnish
Combine vegetables and bread until evenly distributed. Toss with approximately 2 tablespoons Greek Dressing. Top with cheese and garnish, and serve.
WRAPPED PEARS WITH VANILLA BEAN SAUCE
serves 8
Impressive and delicious, this is the perfect recipe to make your guests feel special. The puff pastry, pears and vanilla cream sauce complement each other to give layers of flavor to this mouthwatering dessert.
http://www.puffpastry.com/recipe/50776/wrapped-pears- with-vanilla-bean-sauce?CID=NL-G2-PP_APR12_001
6 cups water
1 1/2 cup sugar
1/2 vanilla bean, split
8 Bartlett or Bosc pears, cored and peeled*
1 cup heavy cream
1 - 17.3-ounce package Puff Pastry Sheets (2 sheets), thawed
Fresh raspberries
Heat the water, sugar and vanilla bean in a 2-quart saucepan over low heat until the sugar is dissolved, stirring occasionally.
Add the pears to the saucepan and cook for 10 minutes or until the pears are tender, turning occasionally. Remove the pears from the saucepan. Cover and refrigerate for 1 hour or until the pears are cold. Leave the sugar mixture in the saucepan.
Stir the cream into the saucepan. Cook over low heat for 20 minutes or until the mixture is reduced to about 3/4 cup, stirring often. Remove the vanilla bean and scrape the seeds into the saucepan. Remove the saucepan from the heat.
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 8 (3/4-inch wide) strips. Brush the strips with water and sprinkle with additional sugar.
Press the ends of 2 pastry strips together. Starting at the top, wind 1 pastry strip around 1 pear, slightly overlapping the edges of the pastry and tucking the end under the pear. Repeat with the remaining pears and pastry strips. Place the wrapped pears onto a baking sheet. Loosely cover the wrapped pears with aluminum foil.
Bake for 25 minutes or until the pastries are golden brown. Spoon the vanilla sauce onto 4 plates. Top each with 1 pear and garnish with the raspberries.
*Use a melon baller to core the pears from the bottom and remove the seeds. Peel the pears, leaving the stem intact. You can also cut a thin slice from the bottom of each pear to help it stand upright.
