Posts Tagged ‘Chef Peter Schonman’

Veal Flat Iron with Exotic Mushroom Demi-Glace

Yield: 12


2 tablespoons fresh lemon juice
2 tablespoons Tabasco Chipotle Pepper Sauce
3 each crushed garlic cloves
1 teaspoon freshly grated lemon peel
1 teaspoon chopped fresh Italian parsley
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
1 1/2 cups olive oil
6 pounds Veal Flat Iron Steaks

Haricot Vert
2 pounds haricot vert, trimmed

Potato Pancakes
1 1/2 cups minced yellow onions
4 each eggs
1 tablespoon chopped fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 cups Idaho russet potatoes, peeled, grated
3/4 cup vegetable oil

Exotic Mushroom Demi-Glace
3/4 cup finely chopped shallots
2 tablespoons unsalted butter
4 cups coarsely chopped assorted exotic mushrooms
3 cups veal demi-glace
1 tablespoon chopped fresh Italian parsley
1/4 teaspoon salt
1/8 teaspoon pepper
8 tablespoons unsalted butter
1 cup slivered almonds, toasted
Salt, as needed
Pepper, as needed
3/4 cup Alouette Crème de Brie Cheese Spread


For Marinade: Combine lemon juice, pepper sauce, garlic, lemon peel and herbs in large bowl; gradually whisk in oil until blended.

Cut steaks into 4-oz pieces. Place veal in non-reactive container. Pour marinade over veal; turn veal to coat. Cover and marinate in refrigerator 2 hours.

For Haricot Vert: Bring large pot of water to a boil; add beans. Boil 2 to 3 minutes or until crisp tender, drain. Shock in ice water; drain again. Refrigerate until ready to use.

For Potato Pancakes: Combine onions, eggs, thyme, salt and pepper in large bowl. Squeeze small handfuls of grated potato very well; discard liquid. Add potatoes to egg mixture; mix well. Drain off any additional liquid as necessary.

Heat 1 oz oil in small pan over medium heat until hot. Add 1 oz potato mixture; flatten with back of spatula (or flatten beforehand and gently transfer to hot oil). Continue to form the cakes in the pan, do not crowd while coking. Cook 2 to 3 minutes on each side or until golden brown. Cool. Cover and refrigerate until ready to use.

For Exotic Mushroom Demi-Glace:
Heat 4-qt saucepan over high heat; add shallots and butter. Sauté 3 to 4 minutes or until translucent, stirring occasionally. Add mushrooms; cook 4 minutes or until mushrooms are tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer until reduced to 3 cups. Adjust seasonings. Keep hot until ready to use.

Per order: Remove two 4 oz veal pieces from marinade. Grill veal to medium (160°F) doneness. Set aside.

Melt 2 tsp butter in sauté pan. Add 2- 1/2 oz beans; sauté 1 to 2 minutes or until hot. Add 1 Tbsp plus 1 tsp almonds; season with salt and pepper. Set aside.

Meanwhile heat 3 potato pancakes in 400°F convection oven (425°F conventional oven) 3 to 5 minutes or until hot. Top each pancake with 1 Tbsp cheese spread. Stack potato cakes to form napoleons.

Carve veal across the grain into 1/4-inch slices. Place napoleons on plate. Fan beans away from napoleons. Shingle veal slices where beans and napoleons meet. Drizzle 1 oz mushroom demi-glace on and around veal.

Piedmontese-Style Stuffed Veal

Yield: 12


Goat Cheese Croquettes
1 1/2 pound Alouette Chèvre
1/4 cup olive oil
1 tablespoon rough chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 each beaten eggs
1 1/2 cups instant Idaho potato flakes

Stuffed Veal

2/3 cup finely chopped Spanish onions
1/3 cup chopped shallots
2 teaspoons minced garlic
2 tablespoons olive oil
4 cups rough chopped assorted exotic mushrooms
Salt and pepper, as needed
3/4 pound ground beef
3/4 pound ground veal
1/2 cup shredded mozzarella
1/2 cup shredded provolone
2 tablespoons grated Parmesan
1 tablespon chopped fresh Italian parsley
2 teaspoons chopped fresh oregano
Salt and pepper, as needed
1/2 cup milk
1 each lightly beaten egg
6 pounds veal shoulder tender, trimmed, butterflied

Salsa Verde

1 cup rough chopped celery
1/3 cup cured olives, pitted
1/2 cup scant toasted whole almonds
1/3 cup capers
1/2 cup packed rough chopped green onions
1 1/4 cups chopped fresh Italian parsley
2 tablespoons anchovies
1 tablespoon strained fresh lemon juice
1 tablespoon Tabasco Green Pepper Sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups olive oil
4 each hard-cooked eggs*
15 each baby beets
Vegetable oil for frying
Olive oil, as needed
Salt and pepper, as needed
Paprika, as needed


For Goat Cheese Croquettes: Combine cheese, oil, thyme, salt and pepper in large bowl. Cover and refrigerate about 1 hour or until firm.

Shape cheese mixture into balls, using #60 scoop, making scoops even and level. Place cheese balls on parchment-lined sheet pan. Cover and refrigerate for at least 1 hour.

Use the standard breading procedure with flour, eggs and potato flakes to coat the cheese balls. Lightly flatten cheese balls into 2-inch hockey puck shapes; place on clean parchment-lined sheet pan. Refrigerate until ready to use.

For Stuffed Veal: Sauté onions, shallots and garlic in oil 2 to 3 minutes or until starting to brown. Add mushrooms; cook 5 to 6 minutes or until tender. Season with salt and pepper; cool.

Combine ground beef, ground veal, cheeses, parsley, oregano, salt and pepper in large bowl. Add cooled mushroom mixture, milk and egg; mix lightly.

Open veal shoulder to lie flat. Spoon ground meat filling down 1/2 of veal, leaving 1/2-inch border. Fold over other 1/2 of veal; tie with string in several places to close.

Place on rack in large roasting pan. Roast in 400°F oven 70 to 80 minutes to medium (160°F) doneness for veal and 165°F for stuffing. Let rest 5 to 10 minutes before carving.

For Salsa Verde: Place all ingredients except oil and eggs in food processor container. Cover; pulse until chopped. With motor running, slowly add oil through opening in cover, processing until well combined. Pour into mixing bowl. Grate eggs on large holes of grater into salsa mixture; stir to combine. Season to taste. Cover and refrigerate until ready to use.

*To hard-cook eggs, pour 1 qt water into 2 qt saucepan. Gently place 4 eggs in water. Bring to a boil; cook 5 minutes. Remove from heat. Run under cold water for 10 minutes.

Peel beets, leaving 1/2-inch of green tops intact. Cut into quarters. Cook in boiling salted water until tender; drain. Set aside.

Per order: Carve veal into 1/2-inch thick slices. Place 4 slices slightly overlapping in center of plate.

Deep-fry 3 cheese croquettes 2 to 3 minutes or until golden brown. Sauté 5 beet quarters in olive oil3 to 4 minutes or until hot; season with salt and pepper.

Alternate croquettes and beet quarters around perimeter of plate. Drizzle 1/3 cup salsa verde across veal, making sure some hits the plate on each side. Garnish plate rim with paprika.