4 veal loin chops (8 ounces each), 3/4″ thick
2 tablespoons unsalted butter
1 large bunch fresh sage

Methods:

Season the veal with salt and freshly ground black pepper.In a nonstick skillet large enough to hold the veal in 1 layer, heat the butter over high heat until it becomes golden brown.Add the veal and cook until browned on the bottom, about 4 minutes.Place 3 sage leaves on the uncooked side of each chop and turn the chops over.Cook until browned on the other side, 3 to 4 minutes longer.Lightly season the veal with salt and coarsely ground black pepper, garnish with a few sage leaves, and serve.

4 Veal loin chops, 1 to 1 1/2″ thick (8 oz.each)
1 tablespoon of butter
1 tablespoon of Olive oil extra-virgin
2 Shallots, finely chopped, mot green onions
2 Clove garlic, minced
1/4 pound of mushrooms, imported, such as oyster, chanterelles, or shiitake, thinly sliced
Anchovy paste, 2 pencil eraser-sized pieces
1 can of w Whole peeled tomatoes, Italian style (roma), Drained, juice retained, coarsely chopped (28 oz.)
1 ounce of sun-dried tomatoes, reconstituted in boiling water for 1 to 2 minutes, drained, thinly sliced
1 tablespoon of basil, fresh, chopped
1/4 cup of Red wine, quality dry wine only
1/2 cup of Reserved tomato juice from drained tomatoes,
1 dash of Tabasco
Freshly ground black pepper, coarsely ground
Salt to taste
12 ounces of Rotini, cooked al dente

Methods:

Bring veal chops to room temperature. Season with freshly ground coarse black pepper on both sides, pressing pepper into chops.Melt butter and olive oil in large, deep-sided frying pan.Brown chops on medium-high heat until well browned, about 5 minutes per side. Remove and cover with plastic wrap to keep warm.Add chopped shallots to frying pan and sauté, stirring occasionally, about 3 minutes. Add garlic and continue sautéing, stirring constantly, another minute or so. Add sliced mushrooms and sauté for 1 to 2 minutes, stirring occasionally.

Reduce heat to medium and add sun-dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved tomato juice. Cook on medium heat uncovered approximately 15 minutes. If sauce gets too thick, thin with remaining tomato juice, keeping in mind the fact that the pasta will thin sauce slightly.Taste and correct seasoning, adding more basil if desired along with salt and black pepper.Add veal chops to sauce mixture, along with any meat juices that have accumulated on plate, sinking chops as best as possible.

Cook uncovered about 10 minutes, and then flip chops. Cook another 5 minutes uncovered and again remove chops to plate and cover with plastic wrap to keep warm. (Do not overcook the veal!) Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring occasionally, until pasta is warm. Taste and correct seasoning. Serve pasta on large platter with veal chops and sprinkle freshly grated imported Romano on top of pasta. Serves 4.

Serve with Caesar Salad or Spinach Salad and garlic bread. Something lemony would be great for dessert, like Lemon Ice or Lemon Cheesecake.

one 4 pound veal loin, boned
3 tablespoons of lemon juice
3 anchovy fillets, mashed
1 large can of chopped mushrooms
1/2 pound of bacon
1/2 cup of chopped parsley
grated rind of 1 lemon
salt and pepper to taste
1 egg yolk
milk
1/2 cup of melted butter
2 cups of beef stock

Methods:

Remove the skin form the veal and sprinkle the veal with lemon juice.Combine the anchovies, mushrooms, bacon, bread crumbs, parsley, lemon rind, salt, pepper and egg yolk and mix well, adding a small amount of milk to moisten, if needed. Stuff the veal with mushroom mixture and roll. Secure with string or skewers. Place in a roasting pan and add the butter and stock. Bake at 350ºF. for 1 hour and 40 minutes or until tender.

1 cup dried black beans 250ml
3½ cups chicken stock 875ml
1 medium onion, coarsely chopped
3 minced garlic cloves
2-3 slices raw, smoked bacon chopped
2 Serrano chilies, chopped
1 sprig fresh Epazote (available in Latin American markets)
to taste: salt and pepper
4 ears fresh sweet corn
¼ cup bacon fat (or vegetable oil) 60ml
1 shallot, finely chopped
1 tablespoon freshly squeezed lemon juice 15ml
2 tablespoons corn oil 30ml
4 6oz Veal Loin Steaks (slightly flattened)

Instructions

Place the beans in a large, heavy saucepan.Add cold water to cover and soak for 8 hours or overnight.Drain and rinse under cold water.Return the beans to the saucepan and add the chicken stock, onion, half the garlic, the bacon, Serrano chilies, Epazote, and salt and pepper to taste.
Bring to a boil, reduce the heat to moderate and simmer until to beans are tender, 1 hour.Transfer the beans to a food processor and puree until smooth.Add additional chicken stock to thin, if necessary; there should be about 2 cups puree. (500ml)Return the puree to the saucepan and keep warm.
Shuck the corn and remove the silk.Cut down the center of the kernels in each corm row with a paring knife.

Scrape the kernels off the cob with the back of a chopping knife, retaining all the liquid and pulp.Heat the bacon fat in a medium saucepan over moderately high heat.Add the corn, shallot, and the remaining garlic.Reduce the heat to moderately low and simmer until softened, 10-15 minutes, stirring often.Season with lemon juice and salt to taste. Keep warm.Light a charcoal fire and let the coals burn down to a gray ash.Rub a bit of the corn oil on a grill and set over the coals.Brush the remaining oil over the veal steaks and season with salt and pepper to taste.Grill the steaks for 2-3 minutes per side, turning 90º halfway through each side to form a quadrillage, or grill markings the veal will be slightly rare.Heat four dinner plates.Place a steak on each one with about 2 tablespoons (30ml) of each puree.

6 lbs Veal Boneless Strip Loin 3000g
½ cup olive oil 125ml
¼ cup lemon juice 60ml
1½ cups chopped parsley 375ml
1/3 cup minced garlic 80ml
1 tablespoon fresh thyme, chopped or 15ml
1 teaspoon dried thyme 5ml
1 teaspoon ground black pepper 5ml
3 lbs mixed salad greens 1500g
1 lbs sliced mushrooms 500g
5 ½ cups vinaigrette 1375ml

Vinaigrette
3 cups olive oil 750ml
1¼ cups red wine vinegar 310ml
¼ cup lemon juice 60ml
to taste: salt and pepper

Directions

For Vinaigrette
Combine oil, vinegar, and lemon juice whisk to blend.Season to taste with salt and pepper.

Whisk oil and juice to blend.Combine parsley, garlic, thyme and pepper. Rub veal with oil mixture.Roll in herb mixture to coat.Roast in 350ºF (176°C). oven until meat thermometer registers 150ºF (65°C)

For each serving: Line plate with 2 ounces of greens. (56g)Arrange ¾ ounce (20g) mushrooms and 3 ounces warm sliced veal on greens.(85g)Drizzle with 3 tablespoons Vinaigrette. 45ml

6 oz Veal Strip loin 160g
2 oz shallots, chopped 50g
butter
1 teaspoon black peppercorn, crushed 5ml
¼ cup balsamic vinegar 50ml
¾ cup thickened Veal Jus 200ml
2/3 cup Canadian Port Wine 150ml
3 oz fresh or frozen raspberries 100g
1 juice of one fresh lemon
1 teaspoon fresh chopped basil 5ml
1 oz raspberry jam 40g
lime juice
Tarragon

Instructions

Marinate the strip loin in olive oil, tarragon, basil, and lime juice for 30 minutes before cooking.Sear strip loin on hot broiler only long enough to brand the veal in a waffle or diamond pattern on both sides.Then move to a cooler part of the broiler to cook until done.Sauté shallots in butter until clear and soft.Add pepper, vinegar, port, juice, raspberries and jam.Simmer until reduced by ¼ .Crush berries with a whisk, add lemon juice and adjust seasonings.Stir in fresh basil and serve.

To Serve
Form a bed of sauce on the plate and set steak on sauce.Garnish with whole fresh raspberries.

4 Veal Loins
4 medium shrimps, de-veined and shelled
4 medium scallops
1 leek julienne
1 small onion, diced
2 slices of bacon, diced
12 mushrooms, sliced
dash tarragon, basil
Marsala wine
35% whipping cream
1 chopped garlic
to taste: salt and pepper
powdered chicken soup stock
all-purpose flour
4 eggs, beaten
4 tablespoons finely chopped parsley 60ml
6 teaspoons powdered beef soup stock 20ml

Instructions

Pound the Veal Loins flat with a meat mallet.Marinate the veal for 4-6 hours with a touch of black pepper, basil, salt and pepper and the Marsala wine.Stuff the veal, first placing a piece of shrimp and scallop in the center of each veal.Then place fine julienne of leek or green onion on top of the shrimp or scallop.Brush the edges of the veal with egg white, then fold them tightly together into a half moon shape.

Prepare seasoned flour by adding a pinch of powdered chicken soup stock, tarragon, basil, and black pepper to 2 cups (500ml) of all-purpose flour.Prepare egg wash by beating 2 eggs.Dip the veal first in the egg wash, then in the seasoned flour.Pan fry the veal in melted butter over medium heat approximately 1½- 2 minutes on each side.After cooking both sides, remove the veal from the pan and set aside.

Using the same frying pan (do not drain the fat), sauté onion, bacon, mushrooms, and dash of copped garlic.Add the powdered beef soup stock, a dash of basil and tarragon, and 1 cup of Marsala wine to the frying pan and simmer for 1 minute.Then add 2 cups (500ml) of 35% cream, 4 tablespoons sherry (60ml), salt and pepper to taste.Return the veal to pan.

Place it in the finished sauce, simmering for 1 minute.Spoon the sauce over the veal and garnish with freshly chopped parsley.

1¼ lb Boneless Veal Loin 625g (trimmed and cut into 8oz slices)
3 tablespoons flour 45ml
2 tablespoons butter 30ml
1 medium leek, (about 6 oz) cleaned, trimmed and cut on a bias julienne style
½ cup white Zinfandel wine 125 ml
2/3 cup heavy cream 330ml
to taste: salt and pepper
red raspberries

Instructions

Pound Veal Slices to ½ inch thickness. (1.25cm)Dredge slices in flour.Cook veal, half at a time, in butter in 10inch (25cm) non stick skillet over medium heat until lightly browned and cooked through, about 6 minutes turn once.Transfer veal to platter keep warm.Add leeks to skillet and cook 30 seconds over medium heat.Add wine, cook over high heat to reduce by half, about 1 minutes.Add cream, salt and pepper.Simmer 5 minutes.Spoon sauce over veal slices.Garnish with raspberries.

3 tablespoons butter 45ml
4 Rib or Loin Veal Chops
(1 in (2.5 cm) thick)
¼ cup (60mL) finely chopped shallots
1 tablespoon (15mL) finely chopped ginger root
2 tablespoons (25mL) cognac
2 cups (500mL) veal stock or light
beef stock
½ cup (125mL) whipping cream
4 teaspoon (20mL) green peppercorns in brine,
rinsed and drained
Salt and pepper

Instructions

Heat a large skillet over medium high.Melt 2 tablespoon (25mL) butter, then add chops and sear until golden, 2 minutes on each side.Reduce heat to medium and cook 3 to minutes more, turning over chops halfway through cooking.Remove to a plate and tent with foil.

In the same skillet, melt 1 tablespoon (15mL) butter over medium heat and add shallots.Cook until lightly browned.Add the finely chopped ginger and continue to cook until fragrant.Add cognac and stir to scrape up bits from bottom of pan.Add stock, bring to a boil and cook until reduced by about two-thirds, to 10 minutes.Over a bowl, strain sauce through a sieve, pressing on solids to remove flavor.Return strained liquid to pan. Add whipping cream and bring to boil.Cook minutes or until sauce is thick enough to coat a spoon.Stir in green peppercorns and salt and pepper to taste.Place 1 chop on each dinner plate and pour sauce over each.Serve immediately.

Filling
2 large yellow bell peppers
1 3-ounce (85g) package cream cheese with chives, room temperature
1 3-ounce (85g) package basil and roasted garlic goat cheese or 6 ounces (170g) soft fresh goat cheese (such as Montrachet), room temperature

Veal
1 4¾ lb. (2kg) center-cut veal rib roast (also known as rack of veal), boned, trimmed of all fat and outer membrane
1 bunch fresh arugula, stems trimmed
16 large fresh basil leaves
14 oil-packed sun-dried tomatoes, drained
2 tablespoons (¼ stick) butter 30ml
8 bacon slices

Sauce
2¾ cups canned low-salt chicken broth
3 medium shallots, finely chopped
¼ cup fresh lemon juice
2 tablespoons drained capers 30ml
½ cup (1 stick) butter, cut into pieces, room temperature 125ml
2 tablespoons chopped fresh Italian parsley 30ml

Instructions

Char peppers over gas flame or in broiler until blackened on all sides.Wrap in paper bag; let stand 10 minutes. Peel peppers.Cut lengthwise into quarters seed and stem peppers.Trim edges of peppers to flatten all sides if necessary.Stir cream cheese and goat cheese in small bowl to blend.Butterfly veal by staring at 1 long side of veal and cutting horizontally to within 1inch (2.5cm) of opposite long side.
Open veal as for book.

Place large sheet of plastic wrap over cut surface of veal.Using meat pounder or rolling pin, pound veal to generous ½ inch (1cm) even thickness, forming rectangle approximately 10 X 12 inches. (25-30cm)Season with salt and pepper.Blanch arugula in saucepan of boiling water just until wilted, about 2 seconds.Drain rinse with cold water. Drain well on paper towels; pat dry.
Repeat blanching process with basil leaves.Overlap arugula leaves down center of veal, forming 2-inch-wide (5cm) by 12-inch-long (30cm) strip.Cover with half of bell peppers, skinned side down.
Top with tomatoes, arranged in 2 rows.

Set aside ¼ cup cheese mixture for sauce.Spoon remaining cheese mixture in even log atop tomatoes.Arrange remaining bell peppers, skinned side up over cheese.Arrange blanched basil leaves over peppers.Fold 1 long side of veal over filling.Tightly roll up veal jelly roll style.Cover ends of veal roll with heavy-duty aluminum foil to enclose filling completely.Tie kitchen string around veal roll every 1½ inches to maintain neat log shape.Wrap string lengthwise around veal roll to secure foil at ends, weaving string alternately under and over crosswise ties.

Cover veal roll and reserved ¼ cup cheese mixture separately; refrigerate until well chilled, at least 6 hours. (Can be prepared 1 day ahead. Keep refrigerated.)Preheat oven to 375°F (190°C).Melt butter in heavy large shallow roasting pan over medium-high heat.Season veal with salt and pepper.Place veal in pan and brown on all sides, turning frequently, about 10 minutes.Remove pan from heat cool veal 15 minutes.Drape bacon slices over veal, tucking ends under veal.Roast veal until thermometer inserted into center of meat (not filling) registers 140°F (60°C), about 45 minutes.Transfer to work surface.Let stand 15 minutes.Combine broth and shallots in heavy medium saucepan.Boil over high heat until mixture is reduced to ½ cup, about 20 minutes.Whisk in lemon juice and capers.Reduce heat to low gradually whisk in butter, then reserved 1/4 cup cheese mixture and parsley.Season sauce to taste with salt and pepper.

To serve, remove bacon, string and foil from veal roast.Cut veal roast crosswise into even slices. Spoon a few tablespoons sauce onto each plate.Top with 2 veal slices.