Veal Sweetbreads With Dates Maui Onions And Puff Pastry Recipes

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VEAL SWEETBREADS WITH DATES, MAUI ONIONS AND PUFF PASTRY



Veal Sweetbreads with Dates, Maui Onions and Puff Pastry image

Provided by Food Network

Time 50m

Number Of Ingredients 26

4 cups mixed greens
1 tablespoon olive oil
4 cooked 2 1/2-inch puff pastry shells
chervil
1 gallon whole milk
1/4 cup carrot
1/4 cup celery
1/2 cup onion
2 bay leaves
2 tablespoons thyme
1 tablespoon black peppercorns
2 tablespoons salt
3 pounds fresh veal sweetbreads (hearts only)
1 Maui onion
2 tablespoons veal jus
Salt and pepper, to taste
2 tablespoons butter
1 cup flour
1 cup poached sweetbread nuggets (1-inch)
Salt and pepper, to taste
1/4 cup cooked baked onions
1 tablespoon garlic puree
2 tablespoons Majool dates, small dice
1 teaspoon sherry vinegar
1/4 cup veal jus
1 tablespoon Italian parsley

Steps:

  • For the Sweetbreads: Dice all of the vegetables and place in a pot with cold milk. Add herbs and spice and rinsed sweetbreads. Bring to a boil over high heat. Once to full boil, cover and remove from heat, allow sweetbreads to cool completely in milk. Clean off any excess membranes and separate into 1--inch nuggets. Reserve, refrigerated, until needed.
  • For Onions: Slice the onions into 1/4-inch wedges and toss them in liquid veal jus. Season well and spread on a non-stick pad. Roast in a preheated 275 degree oven until brown, but still crisp. Reserve at room temperature.
  • For the Sweetbread Fricasee: Heat a heavy saute pan over high heat and add butter. Flour and season the sweetbreads with salt and pepper. Add to the foaming butter. Color light golden brown. Add the baked onions, garlic puree, and diced dates. Saute briefly. Deglaze with sherry vinegar and reduce. Add veal jus and parsley. Reduce to a glaze.
  • For the garnish: Saute the mixed greens in olive oil and place in puff pastry shell. Cover over with sweetbreads and garnish with chervil. Serve hot.

FRESH VEAL SWEETBREADS WITH PORCINI SAUCE & CARROT SALAD



Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad image

Make and share this Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad recipe from Food.com.

Provided by Food.com

Categories     Meat

Time 35m

Yield 2 serving(s)

Number Of Ingredients 22

1 large egg yolk
1 teaspoon Dijon mustard
2 tablespoons white balsamic vinegar
1 teaspoon sugar or 1 teaspoon honey
1 pinch salt
1 teaspoon chopped rosemary
1 teaspoon shallot
2 tablespoons olive oil
1/2 cup vegetable oil
3 small assorted color heirloom carrots, Thinly Sliced, Crosswise
1 large bunch baby arugula
1 tablespoon capers, Drained
1/2 roasted red pepper, Julienned
1 lb large veal sweetbreads, Poached, Peeled, Pressed
salt and pepper
1 cup flour (for dredging)
1 garlic clove, chopped fine
1 small shallot
3 tablespoons olive oil
2 tablespoons butter, to cook and 4 tbsp. to baste
1 sprig rosemary
1 large sprigs thyme

Steps:

  • For the salad:.
  • Put all ingredients, except oil, in bowl (if hand whisking) or food processor. While mixing slowly drizzle in oils until smooth and emulsified.
  • Toss all ingredients in a bowl with 3-4 tablespoons dressing. Salt & pepper to taste.
  • For the sweetbreads:.
  • Heat Oven to 400 Degrees. Heat large heavy sauté pan. Season pressed sweetbread with salt and pepper, dredge in flour.
  • Heat heavy sauté pan, add oil and 2 tablespoons butter, warm until butter melts. Add floured sweetbread, sear well on all sides - three minutes on each side - add remaining butter, rosemary and thyme - baste sweetbreads until firm - approximately four minutes. Remove to plate and keep warm.
  • Add garlic and shallot to the same pan with residual butter. Add mushrooms and stir until brown. Deglaze pan with wine, add heavy cream and simmer until reduced by half.
  • Divide sauce among four plates, slice sweetbreads, set on sauce and garnish with carrot salad.

Nutrition Facts : Calories 1185.8, Fat 103, SaturatedFat 20, Cholesterol 122.8, Sodium 393.6, Carbohydrate 59.3, Fiber 4.1, Sugar 5.9, Protein 9.1

VEGETABLE-STUFFED LOIN OF VEAL WITH SWEETBREADS



Vegetable-Stuffed Loin of Veal with Sweetbreads image

Categories     Pork     Vegetable     Veal     Pistachio     Sherry     Spring     Gourmet

Yield Makes 10 servings

Number Of Ingredients 24

For sweetbreads, stuffing, and sauce
4 lb veal sweetbreads
1 tablespoon plus 1 teaspoon salt
1/2 cup shelled pistachios (not dyed red; 2 oz)
1 tablespoon olive oil
5 tablespoons unsalted butter
2 oz thinly sliced lean pancetta, chopped
1 medium onion, finely chopped
1 medium carrot, cut into 1/4-inch dice
1/2 celery rib, cut into 1/4-inch dice
1 large garlic clove, chopped
1 Turkish or 1/2 California bay leaf
1 (3-inch) fresh thyme sprig
1 cup medium-dry Sherry
1 cup veal demi-glace
1 cup water
3/4 teaspoon black pepper
6 oz spinach, coarse stems discarded (4 cups)
3/8 teaspoon freshly grated nutmeg
For veal
4 lb boneless veal strip loin roast or pork strip loin (not tied), completely trimmed of all fat, sinew, and silver membrane
2 tablespoons vegetable oil
Special Equipment
3 to 4 lb of weights such as large cans of soup or vegetables; parchment paper; kitchen string; an instant-read thermometer

Steps:

  • Prepare sweetbreads:
  • Soak sweetbreads in a large bowl of ice and cold water in the refrigerator, changing water occasionally (2 or 3 times), at least 8 hours. Drain sweetbreads and transfer to a 4-quart heavy saucepan. Cover with cold water by 1 inch and add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer, uncovered, until sweetbreads plump and feel slightly firmer to the touch, about 3 minutes. Drain in a colander and transfer to a bowl of cold water to stop cooking. Cut away any fat and pull away as much membrane and connective tissue as possible with a small paring knife without breaking up sweetbreads.
  • Arrange sweetbreads in 1 layer in a baking dish, then cover with plastic wrap and top with another baking dish or plate holding weights. Chill sweetbreads, weighted, at least 8 hours.
  • While sweetbreads chill, blanch pistachios in a small saucepan of boiling water 1 minute, then drain and peel.
  • Pat sweetbreads dry and season with salt and pepper. Heat oil and 2 tablespoons butter in a deep 12-inch skillet over moderately high heat until foam subsides, then sauté half of sweetbreads, turning over once, until golden brown, about 4 minutes total, and transfer to a plate. Add 1 tablespoon butter to skillet and sauté remaining sweetbreads in same manner, transferring to plate.
  • Add remaining 2 tablespoons butter to skillet, then reduce heat to moderate and cook pancetta, stirring occasionally, until beginning to brown, 2 to 3 minutes. Add onion, carrot, celery, garlic, bay leaf, and thyme, then reduce heat to moderately low and cook, stirring, until vegetables are softened, 3 to 5 minutes. Add Sherry and bring to a boil, then add demi-glace, water, 1/2 teaspoon salt, 1/4 teaspoon pepper, pistachios, and sweetbreads and return to a boil. Reduce heat to low, then cover surface of mixture with a buttered round of parchment paper (buttered side down) and simmer sweetbreads, skillet partially covered with lid, until firm but still springy to the touch, 15 to 20 minutes.
  • Transfer sweetbreads with a slotted spoon to a bowl and, when cool enough to handle, pull apart into 1- to 1 1/2-inch pieces. Ladle cooking liquid through a sieve into a bowl, discarding bay leaf and thyme, and reserve. Reserve vegetables in another bowl for sauce and stuffing.
  • Make stuffing:
  • Cook spinach in a large pot of boiling salted water , uncovered, until wilted, about 20 seconds, then drain in colander. Transfer spinach to a bowl of cold water to stop cooking and drain again, squeezing handfuls of spinach to remove excess liquid. Chop spinach and stir into reserved vegetables along with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/8 teaspoon nutmeg.
  • Stuff and roast veal loin:
  • Put oven rack in middle position and preheat oven to 400°F.
  • Make a hole for stuffing that runs lengthwise through veal: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center, then repeat at opposite end of loin to complete an incision running through middle. Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening. Pack loin with all but 2 tablespoons vegetable stuffing, pushing from both ends toward center.
  • Tie veal roast with kitchen string at 1-inch intervals along entire length of roast. Pat veal dry and season generously with salt and pepper.
  • Heat oil in an ovenproof 12-inch heavy skillet over high heat until just smoking, then brown veal, turning with tongs, about 5 minutes.
  • Transfer skillet to oven and roast veal until thermometer inserted diagonally 2 inches into meat (do not touch stuffing) registers 150°F, 45 to 50 minutes for veal; about 40 minutes for pork. Transfer roast with tongs to a platter and let stand 20 minutes.
  • Make sauce and reheat sweetbreads while veal stands:
  • Skim fat from sweetbread cooking liquid and bring liquid to a boil in a 2 1/2-quart heavy saucepan. Stir in remaining 2 tablespoons vegetables, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon nutmeg. Add sweetbreads along with any veal juices accumulated on platter and simmer until just heated through. Remove from heat and keep warm, covered.
  • Discard string, then cut veal into 1-inch-thick slices and serve with sweetbreads and some sauce. Serve remaining sauce on the side.

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