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

Calendar

Popular Articles

  1. Brave Hurt: How NOT to Win the New Hampshire Highland Games
    Ever wanted to try your hand at tossing a caber or hurling a haggis? Our man on the scene Kevin...
  2. Get Inspired With 10 Stories of Fitness and Weight Loss
    In the quest for health, weight loss or physical transformation, half the battle is getting...
  3. New Hampshire Patriot Guard Riders Fall Foliage Honor Guard
    Ride with the New Hampshire Patriot Guard Riders as they escort the ashes of Clifton...
  4. Winning a Blue Ribbon at the Deerfield Fair
    We asked Mike Morin to win a blue ribbon at the Deerfield Fair. To our surprise, he did. Here's...
  5. Facts about the Keene Pumpkin Festival
    Save the date for this year's Keene Pumpkin Festival on October 18.
  6. Q&A with Miltos Yerolemou from "Game of Thrones"
    An interview with "Game of Thrones" character Syrio Forel
  7. Favorite fall treat: Cider Donuts
    A cider donut recipe plus local NH stores and orchards where you can get hot and fresh donuts.