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Tournay is a term used to describe a traditonal French Knife Cut that resembles a 7 sided football shape. It is one of more difficult of the cuts. You can substitue large chunks of the ingredient instead.

Blanch sweet potato and carrots until tender in 1 qt of water

Blanch peas and then mushrooms.

Trim the ends of the onions and cut a shallow X into the root end. Place in boiling water for 30 seconds and transfer to an ice bath. Gently squeeze the stem end and the onion should pop out of the bottom.

Reduce the blanching water to 2 1/2 cups

Add the veal, onions, garlic and bouquet

Bring the pot to a boil the reduce the heat to a simmer for 1 1/4 hour. Remove meat and vegetables to a bowl. Carefully remove the bouquet to a strainer and squeeze out any liquid back into the pot.

Dissolve the arrowroot in 1/4 cup of cold water and add to pot, whisk until thickened. Add the cream and cognac and stir to blend.

Return the meat and vegetables to the pot and heat through.

Description:

"White veal stew from the Auge Valley"

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Filet De Veau Farci Nicoise

Recipe by: Chris Koch

Serving Size : 6

Categories : C -- French Entree, Veal

Amount Measure Ingredient -- Preparation Method

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6 Tablespoons Olive Oil

1 Each Onion -- chopped

2 Each Carrot -- chopped

1 Each Leek -- chopped

1/2 Cup Rice

3/4 cup water

2 Cups Bread Cubes

1/2 Cup Milk -- luke warm

1/2 Cup Chicken Liver

1/4 Pound Salt Pork -- minced

1/2 Pound Spinach -- blanched and chopped

1/4 Cup Swiss Cheese -- grated

2 Each Egg Yolk

1 Teaspoon Fresh Basil -- minced

1 Pinch Grated Nutmeg

1 Pinch Black Pepper

3 pounds Veal Loin

In a sauce pan with a lid, heat the oil. Add the onion, carrot and leek and cook for 2 minutes. Add the rice and stir until rice is translucent

Add water, bring to boil, cover, reduce and cook for 15 minutes

Soak the bread cubes in milk until soft, squeeze dry

In a food processor, add livers, salt pork, grind fine and transfer to a large mixing bowl

Add the rice, bread cubes, spinach, cheese, egg and basil. Mix to combine completely

Butterfly the loin. Judge the thickness of the loin and divide that by 3rds. Imagine a line and slice along that line to a point on the other side of the loin the same distance as the slice is thick. Turn the knife and slice down then slice back to the original side. Open the loin. If you are right handed you just sliced left, then down, then back to the right. Spread the mixture over the opened loin near the center. Roll the stuffed loin up and tie in 8 or so places along the length

Sear loin all sides, place in 350° oven for 2.5 hours, basting and turning every 30 minutes

Description:

"Veal stuffed in the style of Nice"

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Fresh Kielbasa

Recipe by: Chris Koch

Serving Size : 21

Categories : C -- American - Midwest/Plains C -- Eastern European

Charcuturie Entree, Beef

Entree, Pork Entree, Veal

Amount Measure Ingredient -- Preparation Method

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7 1/2 pounds pork butt

2 1/2 pounds lean beef

1/2 pound veal cubes

1/2 tablespoon garlic salt

1/2 teaspoon fresh ground black pepper

1 tablespoon salt

1 tablespoon mustard seed

10 cloves garlic

1/2 quart water

1/4 teaspoon paprika

pork casings

Grind all meat together using large hole die.

Mince or press the garlic and mix with the other seasonings. Add to the meat

Knead the water into the meat mixture slowly.

Rinse the pork casings in cold running water. Slide onto sausage stuffer and force meat into links

Prick the casings along the length and braise to cook through, or bake at 325° for 1 hour.

Yield:

"10 1/2 pounds"

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Grilled Veal With Lemon And Sage

Recipe by: Chris Koch

Serving Size : 6

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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2 Lb Veal Loin

1 1/2 cups Chicken Stock

3/4 cup Brown Stock

1 1/2 Tbsp Fresh Sage -- chiffonade

2 Ea Lemon -- zested and juice

4 Tbsp Butter

Season the veal, set aside to make the sauce

In a heavy sauce pan, combine the stocks, sage and lemon juice and zest. Bring to a boil and reduce to a simmer to reduce the total volume by 1/4. Keep warm

If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chopstick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the length of liquid on the tool from the end to the point you marked on the tool.

Heat the grill and cook the veal to 145° internal temperature. Remove from the grill and let rest for 10 minutes before slicing.

The butter is used to finish the sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Beurre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add one or two tablespoons of whole butter to the pan at a time and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

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Il lombo imbottito di vitello nello stile di Firenzia

Recipe by: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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1 each veal loin IMSP # 344 -- chain removes, butterflied

1 10 oz baby spinach

12 ounces roasted red pepper

1 pound fresh mozzarella -- sliced thinly

salt and pepper

Butterfly the loin

Place a layer of baby spinach, then red pepper, then mozzarella.

Roll and tie the roast every 2 inches down the length. Roast at 325° for about 2 hours or until 165° internal

Description:

"Stuffed veal loin Florentine style with spinach, roasted red bell peppers and fresh mozzarella"

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Osso Bucco

Recipe by: Chris Koch

Serving Size : 12

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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12 each Veal Hind Shanks

3 cups Flour

1 1/2 cups Olive Oil

3 each Onion -- diced

3 Rib Celery -- diced

6 each Carrot -- diced

7 1/2 cups White Wine

6 cups Chicken Stock

6 cups Beef Stock

6 cups Tomato -- concassée

6 tablespoons Orange Zest

6 tablespoons Lemon Zest

1 cup fresh flat-leaf parsley

Heat the oil in a heavy pot or Dutch Oven. Season the shanks with salt and pepper and dredge in flour, shake off excess flour. Brown the shanks on both sides. You may have to do this in batches. It is important to not overload the pot - you should hear the sizzle. Remove the shanks and set aside.

Add vegetables to the pot and cook until soft, stirring, about 5 minutes

Add the wine and stock, reduce the total volume by 1/2. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the length of liquid on the tool from the end to the point you marked on the tool.

Return the veal to the pot, add tomatoes, 1/2 zest and 1/2 parsley

Cover and simmer for 45 minutes. Turn the shanks every 15 minutes. Transfer to plate or serving platter and garnish with zest and parsley

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Paneed Veal With Fried Lemon Slices

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- French Entree, Veal

Amount Measure Ingredient -- Preparation Method

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2 each egg

1/3 cup water

1 cup bread crumbs -- fine

1 teaspoon lemon zest

1/2 teaspoon dried thyme

1 pound veal cutlet -- pound to 1/8"

1 cup veg oil -- more or less. Need at least 1/4" depth of oil in pan

1 each lemon -- into 8 thin slices

1/2 cup flour, all-purpose

In shallow baking dish whisk together the eggs and water.

In another dish, mix together the bread crumbs, zest and thyme. Season the veal with salt and pepper

Dredge the cutlets in the egg, drain slightly and then into crumbs to coat.

Let the coated meat rest on a cookie sheet for 30 minutes to allow the crust to form

In large cast iron skillet, heat the oil.

Dredge lemon slices in flour shaking off the excess and fry to golden, drain on paper towel.

Fry cutlets until golden. Drain on paper

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Piccata

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Pork

Entree, Poultry Entree, Veal

Amount Measure Ingredient -- Preparation Method

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24 ounces pork scaloppini -- or use chicken or veal

1 cup flour, all-purpose

8 tablespoons Oil And Butter Mix

8 fluid ounces White Wine

1 each Lemon

4 tablespoons Capers

4 tablespoons whole butter, softened

Slice meat and pound very thin. Season with salt and pepper.

Slice 1/2 of the lemon into thin rounds (one for each piece of meat), and then squeeze the juice from other half and save

Add butter/oil to a sauté pan, and get it smoking hot. Dredge the meat in flour and sauté until browned, turn, sauté until brown, remove and hold warm

Deglaze the pan with wine and lemon juice, add the capers and lemon slices, toss to coat. Remove the pan from heat, add the butter and swirl the contents to blend. The Butter is used to finish a sauce. The butter adds a richness and sheen to the sauce. The process is known as Monte au Beurre or ‘to mount with butter’. Remove the pan with the sauce from the heat and add the whole butter to the pan and swirl the pan to melt and incorporate the butter into the sauce. If the sauce is too hot the butter will liquefy too fast and break.

Return the cooked meat to pan, toss to coat

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Ragu di vitello col sughetto di peperoni, rossi, verdi, e gialli

Recipe by: Chris Koch

Serving Size : 6

Categories : C -- Italian Entree, Veal

Pastas/rice

Amount Measure Ingredient -- Preparation Method

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2 each red bell pepper

2 each green bell pepper

2 each yellow bell pepper

1/4 cup extra virgin olive oil

6 cloves garlic -- peeled

4 each plum tomato

2 tablespoons butter

1/2 cup yellow onion -- diced

1/2 pound ground veal

1 pound Egg Pasta

1/4 cup parmesan cheese -- grated

Peel the peppers using a swivel or Y peeler. Remove each side of the pepper from the core and slice into strips

Heat the oil in a heavy skillet over medium high heat. Add the whole garlic cloves and cook until golden brown. Remove and discard.

Add the peppers to the oil and season with salt and pepper. Reduce the heat to medium and cook, turning now and again, for about 10-15 minutes or until very tender.

Peel the tomatoes using the Y peeler. Quarter the tomatoes and remove the seeds. Dice the tomato quarters.

In a separate skillet, melt the butter over medium high heat. Add the onions and cook to light brown on edges.

Add the veal and season with salt and pepper. Cook, turning as needed until lightly browned.

Add the tomatoes, reduce the heat to simmer and cook for about 20 minutes, turning now and again

Transfer the peppers to the meat and turn to blend

Cook pasta, transfer to platter, pour sauce over and sprinkle with cheese

Description:

"Veal pasta sauce with red, green and yellow peppers"

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Roast Veal Brisket With Marsala Mushroom Sauce

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil

2 pounds Veal Breast

1/2 pound Onion -- quartered

1/2 pound Button Mushrooms -- slice thin

2 cups veal stock -- sub chicken stock

3/4 cup Marsala Wine

3/4 ounce Dried Porcini Mushrooms -- rehydrate

3 cloves Garlic

1/8 teaspoon Allspice

1/2 tablespoon Fresh Thyme

1 tablespoon Flour

Preheat to 350°

Place a roasting pan on the burner over medium high heat. Add the olive oil.

Place the veal in the hot oil and brown on all sides. Remove the meat and add the onions, and cook stirring until brown.

Return the veal to the pan, place in oven and roast for 2 hours, basting every 30 minutes.

Bring the stock to a boil, add the dried mushrooms and remove from the heat. Let sit until needed. When needed, remove the mushrooms with a slotted spoon and strain the sediment from the liquid

Remove the veal from the pan and place the pan over a burner on medium high. Add both types of mushrooms, the garlic and allspice. Cook for 1 minute.

Add the flour and stir to coat

Add wine and stock. Transfer to a sauce pan and whisk until thickened

Cook the sauce to nappé. This term refers to the correct consistence of a sauce -- the ability to coat the back of spoon without being too thick to have shoulders. If a sauce is the correct consistence it will coat the back of a spoon. Draw your finger down the middle of the back of a sauce covered spoon and it should leave a clear path. If the sauce is too thick, the path will have pronounced sides or shoulders. It is better that a sauce is too thick then too thin. Thin a sauce with added liquid.

Slice the meat and sauce

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Seared veal medallions with herbed Wasabi butter

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- Asian C -- Misc

Entree, Veal

Amount Measure Ingredient -- Preparation Method

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2 1/2 Tablespoons wasabi powder

2 Tablespoons Water -- Warm

4 Ounces Butter

1 Tablespoon Soy sauce

2 Teaspoons Fresh lemon juice

2 Tablespoons Chives -- finely chopped

2 Teaspoons Fresh tarragon -- finely chopped

1/2 Teaspoon Fresh thyme -- finely chopped

1 Pinch Cayenne

2 Tablespoons Olive oil

8 3 oz. Veal medallions

Preheat broiler to high

Combine the Wasabi powder and warm water to make a paste, add the soy sauce, lemon juice, chives, tarragon, thyme and cayenne. Blend in the butter.

Season the medallions with salt and pepper

Heat the olive oil in a sauté pan and sear the veal medallions over high heat until browned on both sides approximately two minutes per side, transfer the veal to a baking dish

Top each veal medallions with a tablespoon of the Wasabi butter and broil 4 in. from the heat for one to two minutes, baste with the juices and butter

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Stuffed Veal Chop

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Veal

Amount Measure Ingredient -- Preparation Method

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4 each Veal Loin Chops -- at least 16 ounce chops

4 ounces Fontina Cheese

4 ounces Prosciutto

With a very sharp paring knife, create pocket in in each veal chop chop

Combine prosciutto and fontina, stuff into chop, press closed and chill for at least one hour

Preheat the oven to 400°

Grill the stuffed chops 3 minutes per side - twice { 4 turns total of 12 minutes }, finish in oven to internal temperature of 165°

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Swedish Meatballs In Creamy Dill Sauce

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains Entree, Veal

Hors D' Oeuvres

Amount Measure Ingredient -- Preparation Method

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16 ounces Ground Veal

2/3 cup Bread Crumbs

2/3 cup Onion -- minced

2 each Egg -- white

4 teaspoons Oil

4 tablespoons Fresh Dill -- minced

2/3 cup Half And Half

1/2 cup Heavy Cream

Combine the veal, crumbs, onion and egg whites. Blend very well using hands

Fill a small bowl with water so you can wet hands while forming the meatballs. Form into 1/2 oz balls, place on lightly greased baking sheet and bake at 350° for about 20 minutes

Combine dairy products and dill. Stir until thickened over medium high heat

Add the cooked meatballs to the sauce and stir to coat.

Serve with cooked egg noodles, or with toothpicks as hors d' oeuvres

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Veal strewed With Wild Mushroom

Recipe by: Chris Koch

Serving Size : 8

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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1/4 C Olive Oil

8 Ea veal cubes

1 Ea Onion -- chopped

2 Each Carrot -- chopped

2 Each Celery Ribs -- chopped

6 C Chicken Stock -- or veal stock

1 Ea Bouquet Garni

2 Tbsp Butter

2 1/2 Lb Wild Mushrooms, Oyster, Chanterelle, Etc -- sliced

2 Cloves Garlic -- minced

1 Tbsp Fresh Thyme -- minced

1 bunch broccoli rabini

Preheat the oven to 350°

In heavy ovenproof container, heat oil

Season and brown veal with salt and pepper, and brown on all sides, remove to a bowl

Add mirepoix and cook over high heat until beginning to brown. Add stock, bring to boil

Return veal and juices to pot, add Bouquet Garni, add additional stock or water to cover the cubes completely, reduce to simmer, cover for 1 1/2 hours

In separate sauté pan, add butter, sauté mushrooms, season.

Sauté until dry, remove to bowl

Transfer veal to bowl, strain liquid back into the pan, reduce to 2 cups

Return veal and mushrooms to sauce. Serve with sautéed greens

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Veal and Noodles

Recipe by: Chris Koch

Serving Size : 6

Categories : C -- American - Midwest/Plains Entree, Veal

Pastas/rice

Amount Measure Ingredient -- Preparation Method

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1 Pound egg noodles

2 cans cream of celery soup

2 cans cream of mushroom soup

3 cups milk

1 pound cooked veal

1 cup grated parmesan cheese

Preheat oven to 350°

Cook noodles ¾ done - should be firm, drain

In sauce pan, combine soups and milk, stir, bring to boil, remove from heat

Add cooked veal and stir to combine

Mix with noodles and pour into large baking dish. Cover with foil and bake for 25 minutes.

Remove foil, sprinkle top with cheese and bake uncovered for 15 minutes more

NOTES : This recipes calls for leftover veal. Raw veal may be used. Add the raw meat to the milk and soups when bring to boil. The soups can be replaced with fresh made béchamel to which sautéed celery, onions and mushrooms are added.

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Veal Chops With Bleu Cheese Sauce

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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4 Tbsp Butter

4 Ea Veal Chop -- or scaloppini

2 Tbsp Brandy

1 1/2 C Beef Stock

1 1/2 C Chicken Stock

1/2 Cup Heavy Cream

4 Ounces Crumbled Blue Cheese

1/4 C Fresh Parsley -- chopped

In a heavy skillet, brown the veal in butter for 3-5 minutes on each side depending on thickness of chops, remove and keep warm

Degrease the pan and flambé with brandy

Add stocks to the pan and boil until reduced to 1/2 cup

Add the cream, cook until thickened

Add the bleu cheese, whisk to smooth

Plate veal, ladle sauce over top, sprinkle with parsley

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Veal Saltimbocca alla Roma

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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8 ounces asparagus

1 1/2 pounds veal scaloppini -- 2 oz slices each

12 each fresh sage -- leaves

12 slices prosciutto

Flour for dredging

16 ounces fontina cheese -- slice or shredded

8 ounces veal stock

4 ounces marsala wine

salt and pepper to taste

olive oil for frying

Preheat oven to 400°. Blanch and refresh the asparagus, drain and pat dry

Lay out slices of veal on work surface season lightly with salt and pepper. Place one sage leaf on top of veal, place a slice of prosciutto on top of sage and pat the surface to merge veal, sage and prosciutto.

Heat enough oil in skillet or sauté pan over medium high heat to cover bottom lightly.

Carefully dredge the veal "packages" in flour and place in hot pan, prosciutto side down and cook for 2 minutes. Turn and cook for 1 minute longer.

Transfer to baking sheet, top with fontina. Place in oven to melt cheese ( about 2-3 minutes)

While cheese is melting, place the skillet or sauté pan over high heat, carefully deglaze pan with Marsala. Add the stock and carefully stir to remove fonds and to reduce slightly

In a separate pan, heat a small amount of olive oil. Add the blanched asparagus and toss to coat and heat through.

Arrange asparagus on plate, top with veal, drizzle pan sauce over top.

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Veal Scallopini With Basil

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- Italian Entree, Veal

Amount Measure Ingredient -- Preparation Method

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3 Tbsp Olive Oil

24 ounces Veal Cutlet -- 2-3 oz ea

1/2 C Flour -- seasoned

1 C White Wine

2 Cloves Garlic

1/2 C Fresh Basil -- chiffonade

Heat the oil in a heavy skillet

Dredge cutlets in seasoned flour, sauté to browned, about 2 minutes per side

Remove veal, add the garlic and cook for about 1 minute. Deglaze pan with wine, add basil, reduce slightly

Return veal to heat through and coat with sauce.

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Veal With Braised Fennel, Tomato Confit And Wild Mushrooms

Recipe by: Chris Koch

Serving Size : 4

Categories : C -- American - NE Entree, Veal

Amount Measure Ingredient -- Preparation Method

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1/3 C Olive Oil

2/3 C Onion -- diced

3 Ea Plum Tomatoes -- peel, seed, quarter

1 Ea Bay Leaf

1 Sprig Thyme

1 Tbsp Butter

8 Oz Wild Mushrooms

1/3 C Water

1/4 C Butter

1/2 cup flour -- for dredging

4 Ea Veal Chop

1/4 C White Wine

1/4 C Heavy Cream

2 Tbsp Chives -- chopped

2 Tsp Lemon Juice

Braised Fennel

In a heavy skillet, heat the oil. Cook the onions for 5 minutes. Add tomatoes, bay, and thyme. Remove from heat and cover.

In sauce pan, melt butter and sauté mushrooms until tender

Add water to mushrooms, bring to boil to evaporate water, remove

Add butter to pan, season and dredge chops, cook for 3-5 minutes per side

Remove chops, degrease the pan and deglaze with wine

Add cream and mushrooms, finish with 1 tab butter, stir in chives.

Season with lemon juice

Place fennel, position chop, garnish with 3 tomato quarters per plate

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Wiener Schnitzel

Recipe by: Chris Koch

Serving Size : 2

Categories : C -- German Entree, Veal

Amount Measure Ingredient -- Preparation Method

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1 pound veal top round -- pounded 1/4" thick

1 cup flour, all-purpose

2 each eggs

2 cups fresh bread crumbs

5 ounces clarified butter

4 ounces vegetable oil

1 each lemon

Season the veal with salt and pepper. Place the flour in a plastic bag

Beat the eggs in a shallow bowl. Place the bread crumbs in shallow bowl

Place a couple of slice of veal in bag and shake to coat with flour. Dip the slices in the eggs and then coat with bread crumbs. Place on baking sheet until all slices are coated.

Mix the oil and butter together and pour into skillet to a depth of 1/4", heat until just begins to smoke

Place a couple of slices of breaded veal into hot oil and fry for about 2 minutes each side, remove and keep warm

Plate the veal and drizzle with lemon juice

Description:

"Breaded veal cutlets"

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