{"id":289,"date":"2011-10-17T17:51:58","date_gmt":"2011-10-17T23:51:58","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=289"},"modified":"2016-05-18T15:53:31","modified_gmt":"2016-05-18T21:53:31","slug":"medallions-of-veal-with-aged-white-cheddar-wiki-mushroom-sauce-served-with-asparagus-leek-compote","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/medallions-of-veal-with-aged-white-cheddar-wiki-mushroom-sauce-served-with-asparagus-leek-compote.html","title":{"rendered":"Medallions of Veal with Aged White Cheddar, Wiki Mushroom Sauce served with Asparagus-Leek Compote"},"content":{"rendered":"<p><em>Now that is a mouthful! (No pun intended!)\u00a0 We made it for a gourmet group and it was really, really good.\u00a0 It was from Dean Fearing cook book.\u00a0 He is at The Mansion on Turtle Creek in Dallas. \u00a0<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>Cheddar-Mushroom Sauce<\/strong>:<\/p>\n<ul>\n<li>1 lb veal bones, cut into small pieces<\/li>\n<li>2 T peanut oil<\/li>\n<li>10 large white mushrooms, sliced thin<\/li>\n<li>4 large shallots, peeled and chopped<\/li>\n<li>2 coves garlic, chopped<\/li>\n<li>5 sprigs fresh thyme<\/li>\n<li>4 c chicken stock<\/li>\n<li>2 c heavy cream<\/li>\n<li>1 c grated aged white cheddar<\/li>\n<li>2 T butter<\/li>\n<li>3 c assorted wild mushrooms, shiitake, chantrelles, etc.\u00a0 julienned<\/li>\n<li>salt<\/li>\n<li>juice of 1 lemon to taste<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<p>1. Preheat oven to 400\u00ba<br \/>\n2. Ask the butcher to cut veal bones into pieced.<br \/>\n3. Place on baking sheet and roast in oven 12-15 minutes until brown.\u00a0 Be careful not to burn or blacken.<br \/>\n4. Heat oil in large saucepan over medium heat.<br \/>\n5. Add white mushrooms and saute for 1 minute.<br \/>\n6. Add shallots and garlic, saute 1 minute.<br \/>\n7. Add browned veal bones, thyme,m chicken stock.<br \/>\n8. Bring to a boil, lower heat and simmer 20 minutes.\u00a0 (You can do this much the day before)<br \/>\n9. Add cream and return to a boil.<br \/>\n10. Lower heat again and simmer 15 minutes or until the liquid is reduced by about 1\/4 and thick enough to coat the back of a spoon.\u00a0 (longer)<br \/>\n11. Remove bones from sauce.<br \/>\n12. Pour into blender or processor .\u00a0 (Blender worked best)<br \/>\n13. Add cheese.<br \/>\n14. Process until smooth.<br \/>\n15. Strain and keep warm.<br \/>\n16. In a medium saute pan, melt butter.<br \/>\n17. Add wild mushrooms over medium heat for 2 minutes.<br \/>\n18. Season lightly with salt.<br \/>\n19. Fold cooked mushrooms into sauce.<br \/>\n20. Add lemon juice and salt to taste.<\/p>\n<p><strong>Asparagus-Leek Compote<\/strong>:<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>3\/4 lb asparagus, washed and trimmed<\/li>\n<li>3 medium leeks, white part only<\/li>\n<li>3\/4 lb smoked bacon<\/li>\n<li>3 T butter<\/li>\n<li>6 ripe tomatoes, peeled, seeded and 1\/2&#8243; dice<\/li>\n<li>salt to taste<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<p>1. Plunge asparagus into boi9ling water and cook 3 minutes.<br \/>\n2.Remove and place in colander, rinse with cold water to stop cooking.<br \/>\n3. Cut diagonally into 3\/4&#8243; pieces.<br \/>\n4. Clean leek well.<br \/>\n5. Cut into 4 pieces lengthwise.<br \/>\n6. Plunge leek pieces into boiling water for 2 minutes.<br \/>\n7. Drain, rinse in cold water.<br \/>\n8. Cut bacon into 1\/2&#8243; dice.<br \/>\n9. Saute over medium heat until browned.<br \/>\n10. Drain.<br \/>\n11. Melt butter in small (medium) sauce pan.<br \/>\n12. When butter begins to foam, add asparagus, leek, tomatoes, bacon. 13. Saute 3 minutes. (Until just warm)<br \/>\n14. Season with salt and serve immediately.<\/p>\n<p><strong>Veal:<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Small amount of peanut oil<\/li>\n<li>20 2 1\/2 oz veal loin fillets, about 1\/2&#8243; thick (See my notes)<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<p>1. Heat oil in a large saute pan over medium heat.<br \/>\n2. Season fillets with salt.<br \/>\n3. Quickly saute approximately 3 minutes on one side.<br \/>\n4. Turn and brown 2 minutes.\u00a0 Do not crowd pan.<\/p>\n<p><strong>To serve:<\/strong><\/p>\n<p>1. Ladle sauce over the bottom of warmed plate.<br \/>\n2. Place 2 veal medallions on each plate.<br \/>\n3. Garnish with Asparagus-Leek compote and serve.<\/p>\n<p><strong>Serves:<\/strong> 10<\/p>\n<p><strong>Notes: \u00a0<\/strong>Veal loin only existed by order or restaurant supply (25# case) so we went with Scallopini (leg cut).\u00a0 Not as nice.\u00a0 I will use chicken in the future!<\/p>\n<p><strong>Source: \u00a0<\/strong>Dean Fearing, The Mansion on Turtle Creek<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Now that is a mouthful! (No pun intended!)\u00a0 We made it for a gourmet group and it was really, really good.\u00a0 It was from Dean Fearing cook book.\u00a0 He is at The Mansion on Turtle Creek in Dallas. \u00a0 Ingredients: Cheddar-Mushroom Sauce: 1 lb veal bones, cut into small pieces 2 T peanut oil 10 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/medallions-of-veal-with-aged-white-cheddar-wiki-mushroom-sauce-served-with-asparagus-leek-compote.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Medallions of Veal with Aged White Cheddar, Wiki Mushroom Sauce served with Asparagus-Leek Compote&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","footnotes":""},"categories":[30,5],"tags":[92],"class_list":["post-289","post","type-post","status-publish","format-standard","hentry","category-entree-beef","category-entree-chicken","tag-gk"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/289","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=289"}],"version-history":[{"count":16,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/289\/revisions"}],"predecessor-version":[{"id":1970,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/289\/revisions\/1970"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=289"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=289"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=289"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}