Spring Veal Stew

Spring Veal Stew

Serves 4

1 rack of veal chops

½ beef tenderloin

1 chicken breast

2 tbs butter

2 cups dry white wine

1 cup milk

12 pearl onions, fresh

Wild mushroom blend

1 bag of frozen peas

4 strips bacon

1 Tbs corn starch dissolved in ½ cup cold water

Cook the bacon and onions in the butter until bacon is crisp.  Using a slotted spoon remove solids and set aside.  Sear the three meats.  Pour in wine and1/2 cup milk with the meats in the skillet.  Bring mixture to a boil then reduce the heat to low and cover for about 2 hours, turning meats as needed to not dry out.  Once finished all three meats should be tender and break apart easily.  Remove the meat and pour the liquid through a sieve to remove any solid pieces.  Remove the veal chops from the bones and break apart into chunks.

Return liquid back to pot and add in remaining milk and corn starch mixture and stir.  Do not boil, but simmer until mixture has thickened. Add salt, white pepper, and cayenne pepper to taste.   Add in the frozen peas and mushrooms and cover for about 5 mins.  Then add in the meats, bacon and onion to the mixture and mix to cover everything in sauce.  Let sit on low heat until ready to serve.

French Onion Soup

French Onion Soup

Serves 4

Ingredients:

2 Tbs Butter

1 tsp white truffle oil

4 medium, Yellow onions; thinly sliced

1 Tbs white sugar

2 ½ Cups hot water

1 bouillon cube

1 Tbs Champaign vinegar

1 Tbs white pepper

½ cup shredded Swiss

½ cup shredded Gruyere

4 Toasts, optional

Directions

Melt butter and oil in pot over medium high heat.  Add onions and cook stirring until translucent.  Cover and reduce heat to medium low.  After about 10 minutes the onions should be starting to brown a little, sprinkle with sugar and stir.  Uncovered cook about 10 mins more until onions are browned and begin to fall apart.   Dissolve the bouillon in the water and add vinegar to mixture.  Stir in to onions and bring to simmer, covered, for about 15-30 mins depending on how fast they cook.  When the soup is done, remove from heat. 

Pour soup into oven proof ramekins or soup bowls.  Remain about 1/3 inch from the top.  Place ramekins on a baking sheet.  Add the toasts, and cover with cheese mixture.  Bake at 450 for about 15 mins until the cheese is melted and starts to brown a little.

Espresso Infused Creme Brulee

I added a new twist on a classic, and it was soo good, I had to share!  I Hope you all enjoy!

Espresso Creme Brulee:

2 C Heavy Cream
1/3 C Sugar
4 Egg yolks
1 tsp Vanilla Extract
1 tsp Instant Coffee

1. Warm Cream in sauce pan with vanilla.  Once the cream starts to get warm add coffee and stir to ensure even distribution.
2. Wisk yolks and with sugar together, do not over mix.
3. Temper cream to yolks and mix well to combine.
1. to do this, pour a little bit of the hot cream into the yolks and stir well to heat the eggs, but not too much to cook them.  Once this is done add entire egg mixture into cream.  Remove from heat immediately.  
4. Pour into Remkins, and use torch to remove any bubbles on the surface.
5. Place a paper towel on the bottom of a baking dish.  Add the prepared remkins to the dish, and fill the dish with water, until the water is about 1/2 the way up to remkins.
6. Bake at 325 for 30-35 mins.
7. Refrigerate for about 4 hours or until custard has settled.
8. Pour Raw sugar on top of cold custard and lightly tilt Remkin to distribute sugar evenly.  
9. Once evenly distributed torch the sugar with the torch about 2-3" away from the sugar.

 custard the next day from the fridge.

Sprinkle Raw sugar evenly on top

Torch the sugar a few inches above to ensure it doesn't catch fire!

The final product!