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. Path's to New Hampshire's Native Past
    Clues remain for those seeking to explore New Hampshire's Native heritage and history.
  2. Best of NH 2017 Fun & Adventure
    It's time to get out of the house! Take an art class, catch a show, stroll through a gorgeous...
  3. Best of NH 2017 This & That
    Sometimes cool things defy categorization. Here are our favorite odds and ends from spicy ketchup...
  4. Best of NH 2017 Favorite Restaurants
    Here are your favorite restaurants - as determined by the Readers' Poll - in all regions of the...
  5. Best of NH 2017 Breweries, Wine, Spirits, Cocktails and Pubs
    Ready for some local refreshments? We've got craft beer, cocktails, hard cider, locally distilled...
  6. Best of NH 2017 Pizzerias and Ethnic Food Restaurants
    Take a culinary journey around the world - from Latin and Italian to Thai and Turkish cuisines -...
  7. Instagramming the Granite State
    Widely followed photo feeds such as IGers NH and Seacoast Lately give residents reasons to...
Edit ModuleShow Tags
Edit ModuleShow Tags Edit ModuleShow Tags