Thursday, February 28, 2008

Rettland Farms Veal Breast with Roasted Vegetables



About the video....here's a dish from the menu tonight. We braised some Rettland Farms veal breast overnight, then pulled out the bones, cleaned it a bit, folded it over and pressed it to make a nice, even piece of meat. Once chilled, we cut out portions, dusted it, crisped it up in a pan a little bit and warmed it though. Spaetzle and root veg made nice sides. The mustard sauce was simply reduced veal stock and dijon mustard mounted with butter right at the end. All in all, I think it was a very nice way to present veal breast. Here's an awesome dish that's hitting the menu tomorrow..... Braised Berkshire Pork Shoulder Lasagna. We're putting the braised shoulder through a long, slow cook adding an AMAZING tomato sauce from Toigo Orchards, some chorizo, brown butter and herbs to make a really nice sauce. First thing tomorrow(I guess it's actually today), I'm going to make some fresh ricotta as our cheese base, but I gotta tell you I really want to shread some garroxta into the mix. So anyhow, I'll fill everyone in later, but there's and example of taking the ingredients that are around you and making a knockout dish.

6 comments:

Rae said...
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Chef Andrew Little said...
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rae said...
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Karen said...
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Karen said...

Very nice blog...

Anonymous said...

Hey Andy,

Can you make some pit turkey with tiger sauce like Canopy?

Just a blast from the past...