Veal Cutlets with Oyster Mushroom Pan Sauce with Crispy Leeks and Fingerling Potato




The winning recipe for the Monadnock Charter Chef competition held on May 15, 2009 in Keene. Winner was Chef Wesley Babb, Burdick's Post Office Café, Walpole. Other chefs included Chef Ryan Miller from the Blue Trout Grill and a chef from Luca's Mediterranean Cafe. Côte de Veau Sauce Chasseur Veal Cutlets with Oyster Mushroom Pan Sauce with Crispy Leeks and Fingerling Potato Veal: 4 Veal Cutlets pounded thin 1 Cup All Purpose Flour 1Tblsp Canola Oil Salt and Pepper Dredge seasoned veal cutlets in flour to lightly coat. Sear the veal on very high heat in Canola Oil and cook briefly on each side until just brown. Remove the veal from the pan and use this pan to make the sauce. Sauce Chasseur: 4 ounces cleaned oyster mushrooms 1 Tsp minced shallot ½ Tsp minced garlic 1 cup drinkable red wine.. like a Cote du Rhone or a Syrah ½ cup veal stock ½ cup cream Salt and Pepper Using the same pan the veal was sautéed in, add shallots and garlic and allow to simmer until toasted. Quickly add the wine to avoid burning the garlic, reduce the wine by ¾ and add the veal stock. Allow this mix to come to a simmer and add the cream, this mixture needs to simmer until sauce is bubbling and thick, season at this point to finish the sauce. Crispy Leeks: 2 Cups canola oil 1 leek, cut lengthwise and chiffonade Bring the canola oil up to 350 degrees in an oversized thick walled pot. Add the leeks in 2 batches to quickly fry, this should take about 30 seconds until the leeks are just caramelizing. Pull out of oil quickly and drain on paper lined tray to cool and drain excess oil. Lightly salt the leeks Roasted Fingerling Potatoes: 8 finger sized potatos 2 Tblsp Extra Virgin Oil 6 Thyme Sprigs 1 head of fresh garlic Salt and Pepper to taste In an oven proof pan add potatoes, oil, thyme and seasonings, cut the garlic bulb in half and add to the pan. Stir the mixture up so all is coated with the oil. Roast the potatoes covered with aluminum foil for 35-45 minutes or until just tender. Chef Wesley Babb, Burdick's Post Office Café, Walpole, New Hampshire
Edit ModuleEdit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags

Popular Articles

  1. Washington New Hampshire
    Washington is one of New Hampshire’s most overlooked towns, and it also happens to be one of...
  2. Pets to the Rescue
    Some animals are more than pets — they can comfort, teach and assist their humans in a number...
  3. A Closer Look at NH's Own Seth Meyers
    The “Late Night” host returns to New Hampshire for a good cause
  4. Guide to Retirement Living and Continuing Care
    The concept of retirement and senior living is not what it once was.
  5. Dining Off the Beaten Path in Portsmouth
    The up-and-coming Islington Street in Portsmouth's West End has it all - except the big crowds.
  6. Vermin Supreme
    Getting to know the fringe presidential candidate who has been running for office since 1992
  7. No Man's Land Between NH and Canada
    The tall tale(s) of two boundary markers
Edit ModuleShow Tags Edit ModuleShow Tags