It's been a CRAZY week.
I left my internship at the Marriott hotel. It just wasn't me. Hotel food is just not me.
However, I spoke with my chef at the restaurant I work at and he is really good friends with Edward Lee (from Top Chef fame). So he did an amazing job of setting me up a new internship at Lee's new place in Actor's Theatre, Milkwood. I started this week and already love it. Not only is it better hours than my normal job (I'm safely home by 10:30/11 as opposed to midnight or later!), but the food is impeccable!
So I really haven't had much time at home this week, but was able to make this yesterday afternoon for my lunch and Andy's dinner later that night while I was away. It came together quickly and was tasty, to boot!
Ingredients:
4 thinly sliced veal cutlets
salt and pepper, to taste
2 tablespoons olive oil
Cauliflower:
1/2 head of cauliflower, florets sliced thin
1 tablespoon curry powder
3 tablespoons olive oil
salt and pepper, to taste
2 tablespoons fresh parsley, chopped
3 tablespoons shredded Parmesan
Mushroom Demi:
1 oz. flour
1 oz. unsalted butter
2 tablespoons olive oil
1 cup mirepoix (small diced carrots, onion, celery)
1 tablespoon tomato paste
4 cups veal/beef stock, divided
6-8 oz. shiitake mushrooms, sliced
salt and pepper, to taste
Your sauce will take the longest time, so go ahead and start with that first. In a large saucepan, melt the butter under medium heat. Add the flour and slowly cook under moderate heat until you achieve a dark brown roux. You'll want to stir constantly so you don't scorch the flour.
While you're waiting for your roux to darken, in a separate saute pan, heat olive oil under medium high heat. Add mirepoix and cook until lightly caramelized. Add tomato paste and cook for another minute or two to incorporate. Set aside until roux is at desired dark brown color.
Add mirepoix mixture to roux and stir to incorporate. Temper in 2 cups of the stock, whisking constantly to prevent lumps. Bring to a boil, then reduce to a simmer. Simmer until thickened enough to coat the back of a spoon, about 20-25 minutes. Strain of solids, then return to saucepan.
Add remaining 2 cups of stock and reduce mixture by half.
In a small saute pan under medium high heat, saute the mushrooms in a little bit of butter or olive oil until caramelized. Add mushrooms to the demi and simmer under low heat for a out 10-15 minutes.
For the cauliflower: Combine the cauliflower, curry powder, 2 tablespoons of olive oil, salt, and pepper in a medium bowl and mix well.
Heat a medium saute pan under medium high heat and add remaining tablespoon of olive oil. Add cauliflower and saute until caramelized around the edges. Finish by tossing with fresh parsley and shredded Parmesan cheese.
For the veal, heat a large saute pan under high heat and add olive oil. Scallopine slices are really thin so you want a really hot pan so you can get a good sear quickly and prevent any overcooking.
Season the veal slices with salt and pepper and add to hot pan. Get a nice golden brown sear and flip over and cook just for about 30 seconds to 1 minute longer. These guys will cook very quickly. Remove from pan and let rest on a cutting board for about 2-3 minutes.
To plate, spread a nice amount of sauce in the center of the plate. Place some cauliflower slices over the sauce and top with 2 slices of veal. And bam, veal scallopine.
Hope you guys have a great week!
