Volume 10, Issue 120 - June 16, 2006

TGIF ,

I'd like to thank the fine folks from VealStore.com and everyone associated with the Beef Checkoff for the great content and recipes they have provided us this week. Today we will talk about things that go well or pair well with veal. Also, check out today's recipe for veal sausage pizza, it's a "Keeper".

Have a good weekend, you deserve it!

More Notes on Seasoning and Companions, Or...What goes good with veal?

Wines & Liqueurs:
Chardonnay and other white wines; Marsala; Madeira; Cognac; Vermouth; Brandy.

Fruits & Juices:
Citrus juice and zest; Blood orange; Kumquat; Apple; Cranberry; Plantain; Dried Apricot.

Herbs, Spices & Flavorings:
Fresh thyme, sage, anise, rosemary, fennel, and basil; Infused oil; Truffle oil; Wood smoke; Soy sauce; Salsa verde.

Vegetables:
Fresh and dried tomatoes; Asparagus; Eggplant; Squash; Artichoke; Leek, shallot, onion; Potatoes; Peppers.

Other Ingredients:
Prosciutto; Crab, lobster; Mushrooms, all varieties; Capers; Pine nuts; Pecans; Brie, goat, and mozzarella cheeses; Bacon, pancetta.

Today's first recipe uses the Veal Cutlet. The following are some cutlet tips from our friends at VealStore.com:

Cutlets IMPS/NAMP 1336:

Chefs are redefining the veal cutlet, a cut that is the basis of the most traditional veal dishes, including Veal Scallopini, Veal Marsala, Veal Saltimbocca, Veal Piccata and Wiener Schnitzel. For a contemporary Asian take, slightly thicker cutlets can be grilled and served with pineapple fried rice.

OR

Top Round IMPS/NAMP 349, 349A:

For an interpretation of the classic Veal Paupiette, veal top round can be sliced, rolled with pancetta and parsley, then roasted. The top round can also be made into cutlets.

Source: VealStore.com

Veal "Explore the Possibilities" Visit VealStore.com The One Stop Shop For Everything Veal. "Funded by The Beef Checkoff."

Veal Martini

Yield: 12 portions

Ingredients:

Mushroom Mixture:
Yield: about 8 cups

3/4 cup canola oil
1-1/2 pounds shiitake mushrooms, sliced
1-1/2 pounds sun-dried tomatoes, thinly sliced
12 ounces button mushrooms, sliced
4 ounces shallots
Kosher salt as needed
pepper as needed

Veal Cutlets:

6 pounds veal leg cutlets 1/8 to 1/4 inch thick (IMPS/ NAMP 1336)
1/4 cup flour
1-1/2 pints Marsala Wine
1-1/2 pints white wine
1-1/2 pints veal stock
1-1/2 cups butter
1-1/2 pounds tomatoes, diced
24 leaves fresh basil leaves, thinly sliced
Kosher salt as needed
black pepper as needed
parsley, chopped, as needed

Preparation:

Mushroom Mixture:

Heat pan until hot, add small amount of oil. Sauté shitake mushrooms, sun-dried tomatoes, button mushrooms and shallots for 8 to 10 minutes or until they begin to soften. Remove mushroom mixture from pan, keep warm.

Veal Cutlets:

Dredge veal in flour, shaking off excess, set aside.

Sauté cutlets in batches in same pan, adding more oil if needed. Remove from pan, keep warm.

Deglaze pan with Marsala and white wine. Add veal stock and butter. Stir in tomatoes and basil. Return mushroom mixture and veal to pan.

For Service:

Per Order:

Sprinkle plate with parsley. Plate 4 ounces veal, top with 1/2 cup mushroom mixture.

Recipe developed by Executive Chef Tony Tammero of Palm Restaurant, New York, NY

Photo and Recipe funded by America's Beef & Veal Producer's through the Cattlemen's Beef Board

Nutrition:

Eat Smart, Eat Well:

More diners are becoming aware of the relationship between a well-balanced diet and good health. They want to eat smart, without sacrificing the pleasure of eating well. Diners are demanding satisfying, nutrition-wise menu choices; lean meats, including veal, fulfill those requirements. A staple of a well- balanced diet, lean meat fits within the Dietary Guidelines recommended by the U.S. Department of Agriculture (USDA), American Heart Association (AHA) and The American Dietetic Association (ADA).

Lean meat is a sound choice when featured center-of-the-plate or used to increase the nutritional profile and taste of menu items such as salads, soups and pasta dishes. Veal compares favorably with poultry, fish, seafood, and lean cuts of beef, pork and lamb.

For Center-of-the-Plate Comparison Charts...

For Nutrition Facts for Specific Cuts...

Source: VealStore.com

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Summer Veal Sausage Pizza with Roasted Bell Peppers and Caramelized Onions

Yield: three 12-inch pizzas

Ingredients:

Pizza Dough:

1 ounce fresh or 1/4 ounce dry yeast
1/4 cup warm water
3/4 cup cold water
2 tablespoon extra virgin olive oil
1 teaspoon salt
3 cups all-purpose flour

Summer Veal Sausage:

1 pound ground veal (IMPS/NAMP 396)
5 ounces pancetta, finely diced
1 tablespoon shallots, finely minced
1 tablespoon garlic, finely minced
1 teaspoon chopped fresh rosemary
1/2 to 3/4 cup dry white wine
1 to 2 tablespoons cognac
Kosher salt as needed
freshly ground white pepper as needed

Toppings:

1 cup grated Fontina cheese
1 cup roasted bell peppers, cut into 1/4-inch strips
1 cup caramelized onions
1/4 cup fresh basil, cut in fine chiffonade

Preparation:

Pizza Dough:

Dissolve yeast in warm water, let stand 10 minutes. Combine cold water, oil and salt in small bowl, mix well. Place flour in food processor or mixer. Add the water-oil-salt mixture, mix slowly. Add yeast mixture; mix until dough forms a ball.

Remove dough, dust lightly with flour. Let rest 30 minutes. Divide dough into thirds, roll each piece into smooth ball. Place on flat pan, cover with damp towel. Refrigerate.

Summer Veal Sausage:

Combine all ingredients, except salt and pepper, in bowl, cover and refrigerate overnight.

Shape into 1-inch thick log, refrigerate. Cut into 1/2-inch slices.

Toppings:

Prepare and assemble toppings.

For Service:

Pizzas:

Remove dough from refrigerator 1 hour before using. Preheat oven to 500 degrees F for 1 hour.

Per order:

On lightly floured surface, stretch and shape 1 piece of dough into 12-inch circle. Place on floured wooden peel. Using 1/3 of each topping ingredient, sprinkle cheese to within 1/2-inch of edge, top with bell peppers and onions, dot with veal sausage and sprinkle with basil.

Bake for 7 to 8 minutes or until sausage is cooked and cheese is bubbly. Cut into 8 pieces and serve at once.

Chef's Note: A very hot oven is essential to produce a crust that is crisp on the outside and chewy within. Our pizza at Quartino always seems to come out best after the fire in the oven has been heating the bricks for 3 hours or more.

Recipe developed by Executive Chef John Coletta of Quartino Restaurant in Chicago, IL.

Photo and Recipe funded by America's Beef & Veal Producer's through the Cattlemen's Beef Board