Recipes tagged with « Entree »
Veal Sweetbreads with Mushrooms
Veal sweetbreads soaked, blanched, then browned in butter; finished with a rich reduced sauce of white wine and stock. Mixed wild mushrooms softened with shallots and garlic plus fresh tomato for acidity. Encased in crisp puff pastry with egg wash gloss. Garnished with peppery watercress for contrast. Balance of textures—creamy sweetbreads, tender fungi, crispy shell. Substitutions: chicken broth if no poultry stock, puff pastry store-bought or homemade. Timing based on visual cues rather than clocks—golden pastry, translucent mushrooms, sauce coating spoon. Avoid overcooking sweetbreads; they toughen fast. Gentle simmer avoids breaking sauce or drying protein. Practical and flavorful.
Grilled Veal with Beet Avocado Salad
Tender veal grilled to medium-rare, slathered in a tangy herb mayo, paired with a vibrant salad of roasted red beets, creamy avocado halves, crisp lettuce, and toasted pumpkin seeds. Quick beet cooking in foil on one side of the grill, veal sizzling on the other. Fresh herbs and citrus brightening the mayo. A texture contrast: creamy avocado, crunchy seeds, juicy beet slices. Simple, no gluten, dairy, nuts. A light, fast main dish with layers of flavor and color on plate.