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  • Grilled veal salad with scallopini strips

    Full Episode

    S 2012 : Ep 02.26.12 -

    4 servings time 35 minutes Ingredients 1 lb Veal Scallopini ( about 4-5 slices) 450 g 10 stalks celery, cut int o 1/2 inch pieces 2 teaspoons extra virgin olive oil salt and freshly ground pepper 2 tablespoons light mayonnaise 1 bunch green onions scallions, cut into 1/2 inch pieces juice of 1 lime 2 tablespoons honey 1/2 head iceberg lettuce, shredded 1/2 cup watercress, torn 1 cup bok choy, shredded 1 cup green Swiss chard 4 tablespoons water 1 cup grape or cherry tomatoes, halved Directions In a skillet, saute the celery with 1 teaspoon olive oil until tender crisp. Add sliced red peppers and cook for further 3 minutes. Add the green onions and cook fro additional 2 minutes. Whisk the mayonnaise, the lime juice, honey and 4 tablespoons water in a large bowl. Set aside. In a large bowl, toss together iceburg lettuce, water cress, baby bok choy and green swiss chard. Add the dressing and toss together again. Cook the Veal Scallopini. Prepare a medium hot skillet with 2 tablespoons of olive oil. Add a pinch of salt and pepper to each slice of scallopini and cook each side for about 45 seconds. Set aside and cut into thin strips. To the bowl with the mixed salad, add in the sauteed celery, red peppers and green onions and toss together lightly. Then add the scallopini strip and lightly mixed together. The add 1 cup of cherry tomatoes and mix again Divide onto 4 plates and serve with Naan bread Recipe Source: Nancy's Kitchenmoreless
  • Provitello Veal Rib Chop with Mango Salsa

    Full Episode

    S 2010 : Ep 09.02.10 - 9/2/10

    see recipe and print out at www.vealrecipes.com/vealribchop Provitello Frozen Veal Rib Chops will stay juicy because they are cut fairly thin -Chef John Meyer. Great TastingReady for BBQSafe and Easy to cook Cooks in less than 8 minutes right from the freezer Always Juicy and Tender Serves 4 An Easy Recipe 20 minutes to prepare Grilling time 6-8 minutes on the BBQ Ingredients 4 frozen (Provitello) veal rib chops - Marinade 3 cloves of garlic 1 lemon 1 tablespoon of olive oil pepper - Side dish 20 small new potatoes 2 whole garlic cloves pepper and salt to taste few parsley stalks parsley for garnish - Main dish 2 Portobello Mushrooms 2 Romano tomatoes 2 chili Roma peppers bunch of spring onions parsley for garnish - Mango Salsa 2 mangos 1/2 red pepper red onion or white sweet onion 1 lime 1 Jalapeno pepper white wine vinegar salt and pepper chives honey or sugar Directions To make the marinade for the chops take 3 cloves of garlic, peel, finely chop and put ina small bowl. Cut a lemon in half and squeeze into the bowl Add a some pepper and about a tablespoon of olive oil (75ml) To make a side dish of new baby potatoes, add them to a saucepan. You can add a couple of cloves of peel whole garlic and put them in whole. Add a little bit of pepper and salt and add a few parsley stalks. Put on stove to boil. Remove the 4 frozen Provitello Veal Rib Chops from the packaging and place them on a large plate ready for the grill. Slice the Portobello mushrooms in about 1/4 inch slices. This type of mushrooms were chosen as the slices can be large and there fit well on the grill. Place them with the chops. Cut a 2 tomatoes in half and place with the chops. Slice a couple of chili peppers and remove the seeds and place the pieces on the plate as well. Slice the top off the green onions and an cut off the root strands. Place on the plate. To prepare the Mango salsa for the recipe take a couple of mango's, chop in half and peel away the skin. Cut into small cubes and place in a sermoreless
  • Swiss-Style Veal Scallopini

    Full Episode

    S 2009 : Ep 11.21.09 -

    Get this recipe at
  • Veal Sirloin Roast with Braised Vegetables

    Full Episode

    S 2009 : Ep 10.24.09 -

    Get this recipe at Serves 6Veal Sirloin is sometimes referred to as veal rump, but do not use shoulder. If the sirloin is unavailable, the best substitute is veal tenderloin treated the same way but only roasted for 12-15 minutes.For the braised vegetables, use your favourite vegetables but try to include leeks as they ore excellent with veal. You could include parsnips, golden beets, sweet potatoes or even squash.Vito’s Advice : “Always put the roast in the oven fat side up to make the meat really tender.”Ingredients- veal3 lbs (1.5 kg) veal sirloin, tied in a roll ( we used top sirloin )3 tablespoons (45 ml) small rosemary sprigs Salt and freshly ground pepper1 tablespoon (15 ml) olive oil2 tablespoons (25 ml) butter1 cup (250 ml) chicken stock ( can use beef stock instead)4 cloves garlic, peeled and halved- braised vegetables3 carrots, peeled and cut into 2 inch (5 cm) lengths3 parsnips, peeled and cut into 2 inch (5 cm) lengths1 lb mini potatoes (500 g)3 cups (750 ml) chicken stock (or beef stock)2 white turnips, peeled and cut into wedges1 bunch leeks, dark green leaves removed, cut lengthwise through the root12 stalks asparagus, tough ends trimmedDirectionsPreheat oven to 400°F (200°C).Cover meat with rosemary sprigs, tucking them inside strings if possible.Season with salt and pepper.Heat oil and butter in a large skillet over high heat until sizzling.Add veal and brown on all sides, about 1-2 minutes per side.Remove veal and place in a roasting pan.Add stock and garlic to skillet, scraping up all the bits on the base.Bring to boil.Pour hot stock into the roasting pan.Place pan in oven and roast for 40-45 minutes (depending on thickness) or until medium-rare ( if stock is reducing too quickly in pan, add up to ½ cup/125 ml water ).While veal is roasting, place carrots, parsnips and potatoes into a pot of cold chicken stock over high heat and bring to a boil.Reduce heat and simmer for 10 minutes or until slightly softened.Addmoreless
  • Veal Shish Kabobs with leek sauce and new potatoes

    Full Episode

    S 2009 : Ep 07.26.09 -

    45 minutes, plus marinatingSpecial instructions: You will need 8 wooden skewers and they should be soaked in water 30 minutes4 servingsGreat for summer time on the barbecue or grillFor the veal in this recipe, we use cubed milk fed veal heal, but you could many other veal cuts such as shoulder or loin.We used colourful vegetables to make this dish more attractive.Ingredients1 lb veal, cut into 1-inch cubes 454 g10 tablespoons extra-virgin olive oil plus more for grilling¼ cup red wine vinegar 60ml5 garlic cloves, smashed and peeled4 leafy sprigs fresh thyme2 large eggs, room temperature1 medium leek (white and light green parts only), trimmedsalt, freshly groundblack pepper, freshly groundorange pepperyellow pepperred pepperred onionlarge tomato slice for garnishDirections- Marinate VealIn a large bowl, whisk together 7 tablespoons oil and vinegar; stir in garlic, thyme and generous amount of freshly ground pepper.Add veal and toss to coat.Marinate, covered and chilled, for 1 hour. - Leek SauceBring a medium saucepan of water to boil. Using a slotted spoon, lower the eggs into the water; simmer for 9 minutes.Transfer eggs to a bowl of ice water to stop cooking.Let cool for 2-3 minutes, then peel.Separate yolks from whites.Cut leek crosswise into 1/4 inch rounds; wash in a bowl of cold water, agitating, then lift out and pat dry.In a small skillet, combine leek, 2 tablespoons oil and 1/3 cup water; bring to a simmer and cook until leek is tender, about 5 minutes.Let cool completely, then transfer mixture to a blender.Add egg yolks, 2 tablespoons water, remaining tablespoon oil and generous pinch salt; purée until smooth (save egg whites for another use such a salad ).- Veal Shish Kebab Heat barbecue or grill to medium-high.Remove veal from marinade and thread onto skewers.Alternate with the different coloured peppers and red onion.Brush grill with oil.Cook, turning frequently, 10 minutes for medium-rare.Serve with a tomato slice and leek sauce.We made amoreless
  • Veal Scallopini with Pea Coulis & Asparagus

    Full Episode

    S 2009 : Ep 05.24.09 -

    Serves 4Ingredients8 Veal Scallopini or 500g of veal cutlets pounded to 1/4 inch (2omm) thick and cut into 8 pieces1lb slender asparagus spears, trimmed 450g ( about 5 spears per person )4 tablespoons olive oil¼ cup finely chopped shallots 60ml2 cups frozen petite peas thawed 500ml¾ cup canned low-salt chicken broth 180ml3 teaspoons minced fresh tarragon 15mlDirectionsCook asparagus in a pot or skillet of boiling salted water until crisp-tender, about 3 minutes.Drain and set aside.Heat skillet over medium heat adding 1 tablespoon of olive oil.Add shallots and sauté for about 1 minute.Add peas and sauté for 2 minutes.Add broth.Bring to simmer for about 5 minutes.Transfer mixture to blender or use a bowl and a hand held one.Add 1 teaspoon (5ml) tarragon.Purée until smooth, about 3 minutes.Season pea coulis with salt and pepper and set aside.If using cutlets - pound each veal piece between sheets of plastic wrap to scant ¼ inch thickness (20mm)For a further demonstration of this see our video from the Cutting Board series – Tenderizing veal- making scallopini Heat a skillet with 2 tablespoons of olive oil to medium-high heat. Season veal scallopini peices with salt and pepper.Working in batches, add veal to skillet, sauté until brown and just cooked through, about 20 seconds per side.Transfer veal to a platter and cover with foil.Heat 1 tablespoon of olive oil in a skillet.Transfer the asparagus and remaining 2 teaspoons (10ml) tarragon.Sauté over medium-high heat until asparagus is heated through, about 2 minutes.Re-warm coulis in heavy small saucepan over medium-low heat.Spoon 3 tablespoons (15ml) pea coulis onto each of 4 plates.Place veal on top of the pea coulis.Arrange asparagus alongside veal Scallopini.We served with 2 scoups of purreed Garlic potatoes and fresh chives per servingRecipe Source adapted for Veal Recipe Show from original recipe in Bon Appétit April 1999moreless
  • Veal Scallopini with Avocado

    Full Episode

    S 2009 : Ep 02.22.09 -

    Takes just a few minutes to prepare.Prep Time: 5 minutesCook Time: 6 minutesAn easy and quick recipe2 servingsIngredients1 ripe Hass avocado*1 wedge fresh lemon2/3 lb veal scallopini 300gsalt and pepper2 tablespoons extra-virgin olive oil,1 tablespoon butter, cut into pieces1/4 cup dry vermouth or white wine3-4 tablespoons cream,1 tablespoon fresh thyme leaves, to garnish2 tablespoons chopped or snipped chives, to garnish*Hass Avocado - this is the most popular type sold world wide weighing 200-300g -dark purplish black when ripe. If soft it is over ripe.DirectionsCut avocado in half all around and down to the pit.Twist the avocado to separate the halves.Use a spoon to pop out the pit.Scoop out the avocado flesh in one piece from each half with a large spoon.Slice the avocado into 6 pieces per half and squeeze a little lemon juice on them to slow down discolouration from the air.Put aside the avocado for later.Season the scallopini with salt and pepper.Heat the olive oil and butter in a large skillet over medium - medium high heat.Add the scallopini and cook 2 minutes on each side.(Could be as little 30 seconds per side depending on thickness of the scallopini. )Remove the veal to a platter or individual plates.Add vermouth or wine to the pan and deglaze it, lifting up any color or veal bits.Add cream and stir it in.Turn off the heat and let the cream bubble 1 minute.Arrange the avocado on the scallopini.Pour a little sauce over the veal scallopini and avocado and garnish with a generous sprinkle of chopped thyme and chives.Recipe Source: slight adaption from a recipe by Rachael Raymoreless
  • Veal roast stuffed with apples, apricots and cranberries

    Full Episode

    S 2008 : Ep 12.16.08 -

    Serves 6-8Ingredients2 lb veal boneless shoulder roast or inside round roast 1 kg ( we used shoulder roast as less expensive )1 tablespoon olive oil 15 mlsalt and freshly ground pepper1 cup low-fat, low-salt chicken stock 250 mlStuffing1 Granny Smith apple, diced½ cup dried apricots, cut into small pieces 125 ml¼ cup dried cranberries 60 ml¼ cup roasted pistachios 60 ml2 teaspoons curry powder 10 ml1 teaspoon mustard seed 5 mlDirectionsPreheat oven to 135°C (275°F).Cut open and flatten the roast with a smooth mallet.In a bowl, mix together the diced apple, dried apricots, dried cranberries, pistachios, curry powder and mustard seed.Spoon the fruit mixture into the centre of the meat, bring the sides up and tie tightly with 4-5 pieces of string.Toss any remaining fruit mixture into the bottom of the roasting pan.In a nonstick frying pan, heat the oil on high heat.Season the roast with salt and pepper, then brown it on all sides for about 5 minutes.Lay the roast in a shallow roasting pan and cover with lid.Continue cooking in the oven for about 60 minutes or until a thermometer in the middle of the meat reads 60°C (140°F).Remove from oven, keep covered and let rest for 5-10 minutes.In the meantime, add a little chicken stock to the cooking juices.Slice the veal roast into about 8 pieces and serve on a bed of steamed green beans and we also used pureed potatoes.Pour cooking juices over the finished roast.moreless
  • Rollatini di Vitello - veal rolls with pancetta and parmesan

    Full Episode

    S 2008 : Ep 10.29.08 -

    We made a Fennel Salad to be served with this recipe - see bottom of page 4 servingsPreparation time: 40 minutesIngredients8 veal scaloppine ( scallopini slices) cut from top round, each pounded ( 2 oz) ( 60g) to approximately 1/8 inch (3mm) thickness ( Total weight of veal 1lb ( 450g) )¼ lb very thinly sliced pancetta (115g)5 tablespoons freshly grated Parmigiano-Reggiano cheese2 tablespoons of vegetable oil2 tablespoons of unsalted buttersaltfreshly ground black pepper½ cup dry white wine2/3 cup chopped canned Italian plum tomatoes and their juicesDirectionsLay scaloppinne ( scallopini) flat on a clean cutting board or plate.Cover with pancetta, sprinkle with cheese and tightly roll up lengthwise.Fasten rolls with toothpicks inserted lengthwise so rolls can be in the pan.In a large skillet, heat oil and 1 tablespoon of butter over medium-high heat.When butter foam begins to subside, add rolls and cook, turning, until deeply browned all over.Using a slotted spoon, transfer to a plate and season with salt and pepper.Add wine to the skillet and cook, scraping bits from pan with a wooden spoon, for 2 minutes.Add tomatoes, stir well to combine, bring to a simmer and cook until flavors blend, 2 or 3 minutes.Return rolls to pan, cook, turning to coat with sauce, about 2 minutes.Remove from heat, swirl in remaining tablespoon of butter and serve immediately.moreless
  • Crock Pot Veal Marengo

    Full Episode

    S 2008 : Ep 09.27.08 -

    Marengo, à la [muh-RENG-goh]A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings.Sometimes scrambled eggs accompany the dish. It’s said to have been created by Napoleon’s chef after the 1800 Battle of Marengo.preparation: 25 minutescooking: 6 hours 20 minutesserves 6Ingredients2¼ lb. (1 kg) cubed stewing veal6 tablespoons (45 ml) floursalt and pepper to taste4 tablespoons (30 ml) oil1 cup onion, minced2 garlic cloves, chopped2 tablespoons (30 ml) tomato paste1 cup (250 ml) diced tomatoes1 cup (250 ml) dry white wine3 cups (750 ml) beef broth1 cup white mushrooms, quartered1 cup (250 ml) pearl onions12 - 15 Kalamata olives *1/2 cup chopped fresh parsley, as neededDirectonsIn a bowl, toss veal in seasoned flour to coat.In a skillet, heat oil over medium-high heat and brown veal cubes.Transfer veal to a slow cooker.In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.Add white wine and reduce by half.Stir mixture into the slow cooker and add beef broth.Cover and cook on low for about 6 hours.Add mushrooms, pearl onions and olives.Cover and cook on high for 15 minutes.When meat is done, adjust seasoning and check consistency of sauce.Stir in chopped parsley.Serve over your favourite pasta noodles.* Kalamata Olives - One of the more popular varieties, these Greek black olives are plump and juicy with a powerful flavour, bright acidity, and high salt content. Look for kalamata olives in large supermarkets and specialty-food stores. Usually packed in oil in bottles. Will keep for several weeks in the refrigerator.moreless
  • Burger Supremo with Zesty Grilled Veggies

    Full Episode

    S 2008 : Ep 08.13.08 -

    6 servings - 6 pattiesIngredients1 lb. ground veal (540g)1 lb medium ground beef (540g)3 tablespoons Dijon mustard4 tablespoons red wine (the bolder the flavour, the better)I small egg (optional)salt and fresh black pepperWe used medium ground beef as oppossed to lean, as the fat content adds a lot of flavour.DirectionsBreak up the two meats onto a platter, mixing the varieties, in a single layer.Don’t overmix at this point or meat will toughen. Set aside.In small bowl, blend mustard and wine.If desired, beat an egg into this mixture (this will help the patties keep their shape).Drizzle wine mixture over meat.Sprinkle with salt and pepper.With as little mixing as possible, combine all ingredients.Form six ¾ inch thick patties (or 4 if you want a thicker burger), packing mixture together tightly. cover and chill for at least one hour or overnight (allowing the patties to “set” in the refrigerator also helps them retain their shape) before barbecuing or panfrying.Makes 4-6 pattiesRecipe Source: Adapted from the Ultimate Burger Recipe - Canadian House & Home July 2008Zesty Grilled VeggiesIngredients3 Zucchini cut diagonally ( 1½ lb - 675g)6 peppers - 2 red. 2 green, 2 yellow ( 2lb - 900g) cut into ½ inch wide strips¼ cup Italian Dressing¼ cup parmesan grated cheeseDirectionsCover part of the barbecue with heavy foil before preheating.Spread the vegetables over the foil.Grill for 10 minutes or until crisp and tender, turning occasionally.Place in a bowl and add the Italian dressing, tossing to coat.Sprinkle with the grated Parmesan cheese.moreless
  • the cutting board - making a side dish - Red Bell Peppers and Green Onions

    Full Episode

    S 2008 : Ep 06.10.08 -

    4 servings Ingredients2 large red bell peppers cut into ½ inch diced (1cm)5 green onions, thinly diced, white and green parts separated¾ cup chicken or vegetable broth¾ cup finely chopped fresh marjoram DirectionsAdd 1 tablespoon of oil to a skillet to medium high heat.Add the bell peppers, green onion whites and a pinch of salt and pepper.Cook, stirring occasionally for 2 minutes.Add the broth, bring gently to a simmer, reduce heat to medium low and cook until vegetables are tender. ( about 8 minutes )Remove from heat, stir in the green onion (green parts) and marjoram.Season to taste with salt and pepper and add to the plate with the veal.moreless
  • the cutting board - making a side dish - Baby Spinach with Garlic

    Full Episode

    S 2008 : Ep 05.31.08 -

    2 servingsIngredients 2 tablespoons of butter2 cups of baby spinach2 cloves of garlicsalt and pepper - season to tasteDirectionsMelt the butter in a skillet at medium to high heatAdd thinly the sliced garlic ( the thickness of a dime)Cook the darlic in the high heat for about 45 seconds until tender and fragrantAdd 2 cups of baby spinach.Add freshly ground and pepper to taste.Stir contantly as the spinach cooks fast and requires even cooking.Remove the spinach from the skillet when it is wilted and serve.This dish goes well with many veal recipes check outmoreless
  • Saltimbocca alla romana (leap in your mouth)

    Full Episode

    S 2008 : Ep 05.30.08 -

    Preparation 30 minutes 4 servingsIngredients¾ lb veal top round (750g)2 tablespoons butter8 slices Prosciutto8 sage leaves¾ cup of white wine2 tablespoons butter 1 tablespoon floursalt & pepperDirectionsCut ¾ lb of veal top round into 8 slices. (750g)Trim and flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.Do not dip into flour. Place a thin slice of prosciutto onto each slice of veal.Place a fresh sage leaf on top of prosciutto. Secure with toothpicks.Coat a large skillet with olive oil. Over medium to High heat, add the veal tuck-side down( sage leaf facing up). Cook for 40-50 seconds. Turn over and cook until brown, about another 40-50 seconds, turn again and transfer the meat to a warm plate.In the same skillet add ¾ cup of white wine to the pan. ( still at medium-high heat )Simmer to reduce the wine a bit, about 2 minutes. Add 2 tablespoons butter and 1 tablespoon flour to the pan, whisking constantly, until sauce is thickened.When the pan juices are lightly I thickened, spoon the sauce over the scallopini and serve.We served over baby spinach and thinly sliced fennel.Recipe Source: adapted for the Delft blue Veal Recipe Show from La Cucina Italianamoreless
  • Scallopini alla bolognese (prosciutto and cheese)

    Full Episode

    S 2008 : Ep 05.19.08 -

    Preparation 30 min 4 servingsChefs traditionally use a thicker cutlet to support a cheese and ham topping.Ingredients1 lb veal top round (500g)2 eggs2 tablespoons butter8 slices Prosciutto8 slices Gruyere cheesewhite wine (a splash !) ½ cup of chicken brothDirectionsCut the veal top round into 8 slices, 1 cm thick each. (1/3 inch)Trim, flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.In a small bowl, beat 2 eggs. Dip each slice of veal in the egg, lifting out to drain off excess.In a large skillet, melt 2 tablespoons of butter over high heat. When butter sizzles, place veal in skillet. Cook until browned on both sides. This takes approximately 1 minute per side. To ensure proper cooking do not overcrowd the skillet. ( cooking 2-4 pieces at a time ) Transfer veal to a warm plate. Place a slice of prosciutto and a slice of Gruyere cheese on each piece.Deglaze the pan with a splash of white wine. Add ½ cup of chicken broth and reduce by half.Return the veal to the pan, cover, and cook for 1 minute, or until the cheese starts to melt. Transfer to a serving dish. Further reduce the sauce if needed, pour over the scallopini and serve.We also served this with a vegetable dish made with red bell peppers and green onions. Ingredients2 large red bell peppers cut into ½ inch diced (1cm05 green onions, thinly diced, white and green parts separated ¾ cup chicken or vegetable broth ¾ cup finely chopped fresh marjoram DirectionsAdd 1 tablespoon of oil to a skillet to medium high heat. Add the bell peppers, green onion whites and a pinch of salt and pepper. Cook, stirring occasionally for 2 minutes. Add the broth, bring gently to a simmer, reduce heat to medium low and cook until vegetables are tender. ( about 8 minutes ) Remove from heat, stir in the green onion (green parts) and marjoram. Season to tastemoreless
  • the cutting board - tenderizing veal - making Scallopini

    Full Episode

    S 2008 : Ep 05.19.08 -

    See our Veal Recipe Show on this channel
  • Maple Syrup Veal Roast

    Full Episode

    S 2008 : Ep 03.18.08 - 3/18/08

    Preparation time: 10 minutesCooking time: 70 minutesServings: 4Preparation: simpleIngredients2½lb shoulder or leg roast 1.2 kg 2 tablespoons olive oil 30ml Salt and pepper to taste ¼ teaspoon ground ginger 1 medium onion sliced 2 grated carrots 4 oz maple syrup 100 ml 4 oz orange juice 100 ml 4 oz Demi Glace sauce mix (sold in an envelope) 100 mlDirectionsPreheat oven 93°C (200°F) In a skillet heat oil and sear the milk-fed veal roast on its entire surface. · Searing, seals in the meat’s juices by cooking it quickly under a high heat. Briefly remove the roast and put aside. In the same skillet add salt, pepper, onion, carrots, ginger, orange juice and maple syrup. Return the roast to the skillet. Lightly baste the roast with the surrounding vegetables and liquid. Cover and cook for 60 minutes on low heat. · The best way to ensure that the roast is done perfectly is to insert a meat thermometer in the middle of the roast. The ideal internal temperature of milk-fed veal roast is 70°C (160°F). Stop cooking when the temperature is a few degrees below because the temperature will continue to rise when the meat is set aside (15 minutes). Remove roast and keep warm in the preheated oven. In the skillet, add the previously prepared demi-glace sauce (follow the directions on the package) to the skillet to accompany the vegetable/liquid mixture. Slightly reduce the sauce. (about 5 minutes) This delicious Maple flavoured sauce s now ready to pour over the veal roast when serving. Serve with fresh vegetables and potatoes caramelized using maple syrup. · Caramelization is the browning over heat with a liquid to bring out the natural sugars of the food. Variations · Instead of cooking on the stove, the roast can be cooked in the oven at 135°C (275°F) for 90 minutes. · For uniform cooking, meat cooked in the oven at a low temperature 120°C (250°F) will be more tender, juicier and will lose lessmoreless
  • Veal Scallopini with Lime-Walnut Sauce

    Full Episode

    S 2008 : Ep 03.11.08 - 3/11/08

    Preparation time: 10 minutesCooking time: 8-10 minutesServes 4Ingredients 4 pieces of Veal Scallopini ? inch (3.1275mm) thick 2 tablespoons vegetable oil 30ml2 tablespoons butter 30ml½ cup chopped walnuts 125ml4 fresh limes to give - ¼ cup fresh lime juice 60ml - 1 teaspoon grated lime peel 5ml2 cups cooked orzo or any tiny cooked pasta 500ml ( we used Grandine )Directions Flatten the scallopini to ? inch if not already. ( 3.1275mm)In large frying pan, heat oil and butter until butter foams.You should cook the scallopini in a big hot skillet for a very short period of time. Add veal, a few pieces at a time. Cook about 20 -30 seconds per side or until lightly browned. Remove and keep warm. Add walnuts to drippings, cook and stir until light toasted. Grate the lime to get the zest before squeezing for the lime juice.Add lime juice; return veal to pan; toss with nuts. Heat one minute or until heated through. Serve over cooked orzo any tiny cooked pasta 500ml ( we used Grandine ).Sprinkle with grated lime peel.moreless
  • Veal Sentino - Scallopini with Asparagus & Cheese

    Full Episode

    S 2008 : Ep 03.05.08 -

    4servingsIngredients4 slices of Veal Scallopini ( scaloppine) - about ¾ lb (300g) ? inch (3.1275mm) thick 8 asparagus spearssalt and ground pepper to taste¼ cup flour7 tablespoons of butter2 cups of sliced mushrooms about ¼ lb (100g)4 slices Fortina or Swiss cheese ( we used Swiss )juice of one lemonDirectionsScrape the sides of the asparagus with a swivel-blade vegetable peeler, but leave about 2 inches (5cm) of the tips unscraped.Drop the spears into a skillet containing boiling water with salt to taste.Cook 2-3 minutes until brown.Do not overcook. Drain.Sprinkle the veal with salt and pepper and dredge ( coat ) in flour.Heat 2 tablespoons of the butter in a large heavy skillet to a high temperature and add the veal.Cook until golden brown, about 20-30 seconds a a side.Heat 1 tablespoon of butter in a skillet and add mushrooms.Sprinkle with salt and pepper and cook until wilted.Continue cooking until golden brown, stirring as necessary.Preheat the broiler.Arrange the veal slices in one layer on a baking dish.Sprinkle with mushrooms.Arrange 2 apparatus spears on the top of each slice of veal.Cover with the cheese slices ( we used Swiss Cheese cut to the size of the scallopini ).Run under the broiler until the cheese melts.Melt 4 tablespoons of butter and add the lemon juice. Pour the sauce over the veal, asparagus and cheese.Serve with Buttered Fine Noodlesmoreless
  • Heart Shaped Veal and Mushroom Patties with Grilled Tomatoes

    Full Episode

    S 2008 : Ep 01.28.08 - 1/28/08

    Serves 4 (2 For Valentine's Day, 2 for breakfast !) Special requirements: You will need a heart shaped cookie cutter to make the veal pieces into that shapeIngredients- for Veal Hearts 1 lb Ground Veal (500g) 2 teaspoons of butter 1/3 cup finely chopped onion ½ small clove of garlic, crushed 1/3 cup finely diced celery 1½ cups mushrooms, finely chopped 2/3 cup fine fresh breadcrumbs a pinch of nutmeg 1/3 cup finely chopped parsley 1 medium sized egg salt and freshly ground pepper 1 tablespoon virgin olive oil - for saucedemi-glaze sauce packet (34g) - for Grilled Tomatoes and Oregano2 ripe red tomatoes I tablespoon Olive oil for bottom of pan 4 teaspoons Olive oil - one for each tomato half 2 teaspoons of freshly chopped or dried oregano Salt & pepper to taste Instructions Place meat in mixing bowl and set aside. Melt the butter in the skillet and add onion, garlic and celery. Cook until onion wilts. Add the mushrooms and cook until they give up their liquid. Continue cooking until this liquid evaporates. Let cool and then add the mixture to the veal. Add the remaining ingredients except the Virgin olive oil and blend well. Chill mixture in fridge for ½ hour. Make patties and flatten to about ½ inch thick. Press the heart shaped cookie cutter into the patties. With the leftovers make more patties and repeat. Cook heart shaped patties in a large skillet with small amount of virgin olive oil over low to medium heat. Do not brown too quickly. Should take 5-8 minutes per side. Make the demi-glaze source following instructions on the packet ? basically just adding water, mixing and boiling. Switch the oven to broil. Core tomatoes and slice them in half. Grease a baking dish. Add one tablespoon of oil and then the 4 tomato halves, cut side up. Sprinkle the oregano over the top of the tomatoes. Broil about 5 minutes. Pour demi-glaze on the patties and serve with Grilled Tomatoes and Oregano.moreless
  • Roasted Veal Chops with Lemon and Olives

    Full Episode

    S 2007 : Ep 12.02.07 -

    2 servings Ingredients2 veal rib chops 1½ inches (4cm) thick, frenched 2 lemons Sea salt & freshly ground black pepper1 tablespoon olive oil 15ml1 cup veal or chicken stock 250ml ¼ cup of pitted green olives coarsely chopped1 tablespoon unsalted butter 15mlDirectionsPreheat oven to 425°F (220°C)Remove 2 large pieces of zest from 1 lemon and set aside.Cut a thick slice off the top and bottom of the lemon and expose the flesh.Stand the fruit upright on a cutting board, cutting from the top down to the bottom, remove both skin and pith. Holding the fruit over a bowl, cut along either side of each segment to the centre to free form the membranes.Squeeze the juice firm the spent membranes.Strain the juice and set the segments aside.Measure the juice.You need 2 tablespoons of juice (25ml).If necessary squeeze the remaining lemon.Pat the veal chops dry and season with salt and pepper.In a large frying pan add oil over medium-high heat and brown the chops, about 2 minutes per side.Transfer the chops to a roasting pan and cook in the oven for another 10-15 minutes until the chops are cooked --- the internal temperature of the veal should read 130-150°F (55-57°C).Transfer the chops to a plate and let them rest, loosely covered with aluminium foil for 5 minutes.While the chops are cooking, pour the stock into a frying pan and add the lemon zest.Bring to a boil by deglazing the pan, scraping up the browned bits until the liquid is reduced to ¼ cup (50ml).Remove the zest, add the lemon juice and olives, remove the pan from the heat and stir in butter until it melts.Add the lemon segments.Serve the chops with the lemon olive sauce spooned over them.moreless
  • Delft Blue Veal Ragout

    Full Episode

    S 2007 : Ep 10.03.07 -

    ServingsYield: 6 Servings Preparation time: 35 minutes Cooking time: 60 minutes Ingredients 2½ lb veal stew - cut veal in to bite size pieces 1.2kg 2 tablespoons butter 30g 1 tablespoon olive oil 1½ tablespoons white flour 2 cups water 2 beef stock cubes ¼ cup tomato paste 2 garlic cloves crushed 1 teaspoon dried marjoram 2 carrots sliced 2 celery sticks sliced 2 potatoes cut into bit sized pieces 1 cup fresh green beans - chopped 1 leek ( if available ) - sliced 2 small turnips - chopped ½ cup fresh parsley -snipped InstructionsCut the veal into bite-sized pieces. Heat butter and oil in large saucepan add veal in a single layer and cook stirring until golden brown all over. (If necessary cook veal in batches). Remove the veal from the pan and drain all but 2 tablespoons of oil from the pan. Add flour to pan and cook stirring for 1 minute. Stir in water and crumbed stock cubes, tomato paste, garlic and marjoram. Bring to the boil cook 1 minute. Return the veal to the pan cover simmer for 20 minutes. Add chopped carrots, celery, potatoes, leek and turnips Simmer for a further 30 minutes or until vegetables are tender. Stir in parsley just before serving. Serve in a bowl or on a plate with Papperdelle or Fettucine pasta ( cooking time 7 minutes ) Any cut of veal can be used for this recipe for example stewing veal chops or any cut of veal steak. Remove any fat first. Ragout can be made the day before required. It can be frozen for up to 2 months; thaw in refrigerator before reheatingmoreless
  • Barbecued Veal Chops with Marinade

    Full Episode

    S 2007 : Ep 08.29.07 -

    4-6 servingspreparation time for marinade 2-3 hourscooking time 20 minutesIngredients4-6 veal chops about 1½ inch thick 4cm½ teaspoon thyme leaves crumbled 2.5ml½ teaspoon ground cumin 2.5ml½ teaspoon chili powder 2.5ml¼ teaspoon red pepper ground, dry 1ml1½ teaspoons salt 7.5ml1 small onion minced½ cup cider vinegar 120ml¼ cup salad oil 60ml¼ cup ketchup 60ml1 clove garlic slicedDirectionsCombine all ingredients, except the veal chops, in a mixing bowl.Add the chops to a shallow dish and pour the marinade over them.Let stand 2-3 hours.Broil the chops slowly over propane barbecue or charcoal fire until brown on both sides.Chops that are 1 inch thick (2.5cm) will take approximately 10 minutes per side turning at least twice during that time.Baste the chops with the sauce left over from the marinade as often as the meat looks dry.Remove the chops from the grill to a serving platter.A suggestion to serve this with would be, baked potatoes with sour cream and chopped fresh green onions, accompanied by fresh broccoli warmed with garlic butter and slivered almonds.moreless
  • Veal Chops with Peaches and Brandy

    Full Episode

    S 2007 : Ep 08.08.07 -

    2 ServingsPreparation time 10 minutesCooking time 30-40 minutesThe chops used in this recipe were about 200g each (7oz). You could make 2 serving out of each chop by butterflying it, giving you 2 chops 2cm (¾ in) thick.Ingredients2 Veal Rib or Loin Chops (cut 1½” (4cm) thick)2 tablespoons butter 30mlto taste: salt and ground pepper1/3 teaspoon dried oregano leaves 1.5ml4 large ripe peaches, peeled, pitted and thick sliced1/3 cup brandy 80ml or peach brandy1 cup dairy sour cream 250mlDirectionsMelt butter in large skillet.Add veal chops and cook over low heat, about 15 minutes per side, or until internal temperature reaches 70°C (160°F).Remove to a platter; season with salt, pepper and oregano.Keep warm in the oven on an oven proof platter.Brown peaches in pan drippings over medium heat.Remove to a warm plate.Add brandy to pan and cook over medium heat until liquid is reduced byhalf.Reduce heat to low; slowly add sour cream, stirring constantly until thoroughly combined.Remove warmed veal from the oven andreturn the skillet and heat through gently.Place veal chops on individual plates or on a serving platter.Spoon sauce over veal and top with browned peaches.A side dish of fresh greens with your favourite dressing will give a delicious summer meal.moreless
  • Veal Scallopini with Tomato Caper Sauce

    Full Episode

    S 2007 : Ep 07.06.07 -

    4 servings IngredientsSauce ¼ cup white wine 50ml 3 chopped plum tomatoes 3 anchovies, chopped 1 tablespoon capers 15ml 1 tablespoon butter 15mlVeal 2 tablespoons olive oil 25ml 2 tablespoons butter 25ml 8 slices veal scallopini Salt and freshly ground pepper ½ cup flour seasoned with salt and pepper 125ml 2 tablespoons chopped parsley 25mlDirections Add wine, tomatoes and anchovies to a pot. Bring to boil, reduce heat to medium-low and simmer for 5 -8 minutes or until thickened. The anchovies will have practically disappeared by this point. Stir capers and butter into sauce and keep warm.Heat olive oil and butter in a large skillet over high heat. Season scallopini with salt and pepper. Dip scallopini into flour and shake off excess. Place in skillet and working in batches as necessary, cook about 30 seconds a side or until browned. Remove to a platter. Place scallopini on serving dishes and pour over sauce Sprinkle with chopped parsley.moreless
  • Veal Tenderloin with Caramelized Shallots & Garlic

    Full Episode

    S 2007 : Ep 05.17.07 -

    Serves 4Ingredients¼ cup olive oil 3-4 veal tenderloins 3¼ lbs (1.5kg) Salt and freshly ground pepper to taste 2 tablespoons fresh rosemary, chopped (or 2 teaspoons dried rosemary) 12 shallots, peeled and halved 12 garlic cloves Sauce ½ cup red wine 2 cups chicken stock 2 tablespoon unsalted butterDirectionsPreheat oven to 425°F (220°C) Heat olive oil in a skillet on medium-high heat. Season tenderloins with salt, pepper and rosemary. Fry veal about 3 minutes per side or until golden. Do not crowd veal in skillet.Place veal in a roasting pan ready for baking in the oven. Now add shallots and garlic cloves to the skillet on medium heat. (with the veal now removed) Sauté until beginning to turn brown, about 3 minutes. Cover skillet and cook them for 10 minutes. Scatter shallots and garlic around veal.Reserve skillet to make sauce. Bake veal in the oven for 15 minutes or until slightly pink in centre. Place veal on carving board and let rest 10 minutes. Meanwhile, bring wine to boil in skillet, scraping up any accumulated bits in the skillet. Add stock and reduce until slightly thickened (about 10 minutes). Remove from heat and whisk in butter. Reserve. Slice veal into thin slices and serve with garlic cloves, caramelized shallots and a spoonful of sauce.moreless
  • Sweet Chili Thai Veal Wraps

    Full Episode

    S 2007 : Ep 04.25.07 -

    Servings 4-6 servingsIngredients 1 lb. Veal Cutlets 500g Salt and pepper to taste 2 teaspoons cooking oil 10ml 2 tablespoons sweet chili sauce 30ml I cup sweet chili sauce (for dipping) 250ml 2 teaspoons soy sauce 10ml ½ cup thinly slices green onions 125ml I cup thinly sliced sweet red peppers 250ml 1 cup grated carrots 250ml 1 cup thinly sliced cucumber 250ml 6 lettuce leaves6 large flour tortillas (about 9-inch/23cm) ¼ cup thinly sliced fresh basil 60ml ¼ cup thinly sliced fresh mint leaves 60mlDirections Season the cutlets with salt and pepper. In a skillet over medium-high heat, heat oil. Add veal; brown on both sides, about two minutes per side.· TIP: Just a hint of pink should remain in the cutlet then you know it is cooked to perfection. Transfer the cutlets to a cutting board; let cool slightly. · TIP: Cutting the cutlets into strips once the meat has been cooked is far more effective and your strips will be much more uniform.Slice diagonally, into thin strips. Transfer to a bowl. Add chili sauce, soy sauce, sliced green onions, grated carrots, sliced peppers and sliced cucumber. Place a lettuce leaf on each tortilla. Divide 1/6 of the vegetable/meat mixture to each tortilla shell. Sprinkle sliced basil and sliced mint over vegetable/veal mixture. Fold up the bottom of the shell first, followed by each of the sides. Roll the shell together. Slice in half diagonally. Serve with additional sweet chili sauce for dipping.Recipe Source: Ontario Veal - adapted by Chef Nancy for Delft Bluemoreless
  • Maple Veal Roast - Delft Blue Veal Recipe Show

    Full Episode

    S 2007 : Ep 04.02.07 -

    Preparation time: 10 minutesCooking time: 70 minutesServings: 4Preparation: simpleIngredients2½lb shoulder or leg roast 1.2 kg 2 tablespoons olive oil 30ml Salt and pepper to taste ¼ teaspoon ground ginger 1 medium onion sliced 2 grated carrots 4 oz maple syrup 100 ml 4 oz orange juice 100 ml 4 oz Demi Glace sauce mix (sold in an envelope) 100 mlDirections Preheat oven 93°C (200°F) In a skillet heat oil and sear the milk-fed veal roast on its entire surface. · Searing, seals in the meat’s juices by cooking it quickly under a high heat. Briefly remove the roast and put aside. In the same skillet add salt, pepper, onion, carrots, ginger, orange juice and maple syrup. Return the roast to the skillet. Lightly baste the roast with the surrounding vegetables and liquid. Cover and cook for 60 minutes on low heat. · The best way to ensure that the roast is done perfectly is to insert a meat thermometer in the middle of the roast. The ideal internal temperature of milk-fed veal roast is 70°C (160°F). Stop cooking when the temperature is a few degrees below because the temperature will continue to rise when the meat is set aside (15 minutes). Remove roast and keep warm in the preheated oven. In the skillet, add the previously prepared demi-glace sauce (follow the directions on the package) to the skillet to accompany the vegetable/liquid mixture. Slightly reduce the sauce. (about 5 minutes) This delicious Maple flavoured sauce s now ready to pour over the veal roast when serving. Serve with fresh vegetables and potatoes caramelized using maple syrup. · Caramelization is the browning over heat with a liquid to bring out the natural sugars of the food. Variations · Instead of cooking on the stove, the roast can be cooked in the oven at 135°C (275°F) for 90 minutes. · For uniform cooking, meat cooked in the oven at a low temperature 120°C (250°F) will be more tender, juicier and will lose lessmoreless
  • Italian Veal Chops - Delft Blue Veal Recipe Show

    Full Episode

    S 2007 : Ep 03.28.07 -

    A tantalizing dish that is easy to prepareServings 4Preparation time 10 minutes Cooking time 20-30 minutes Ingredients4 Veal Loin Chops - ¾ inch thick 1 tablespoon oil 15ml 2 tablespoons butter 30ml 2 crushed cloves of fresh garlic ¼ cup diced celery 60ml 2chopped shallots ¼ green pepper cut in strips ¼ cup dry white wine 60ml 1 can tomato sauce (7½ oz) 213 ml 2 tablespoons chopped parsley 30ml2 tablespoons flour 30 ml 2 teaspoons paprika 10 ml Salt and pepper to tasteSeasoned Flour mix for chops 2 tablespoons flour 30ml2 teaspoons paprika 10ml1 teaspoon salt 5mlto taste: pepper DirectionsPreheat oven to ( 95°C)Make Ahead Seasoned flour by adding: 2 tablespoons flour 30ml 2 teaspoons paprika 10ml Salt and pepper to taste Heat the oil and butter in a heavy skillet. Place both sides of slightly moistened chops into the seasoned flour mixture. Brown on each side in the hot oil/butter mixture for 3 minutes each side. Remove the chops from the skillet and keep warm in the oven at a warming heat of 200°F. ( 95°C)In the same skillet, add the chopped vegetables: Garlic, celery, shallots and pepper strips. Cook on a low heat, in order not to cause browning. Add the white wine to the skillet and allow the mixture to reduce for 2 minutes. Add the tomato sauce and stir. Return the chops to the skillet and cover the loin chops with the sauce. Cover the pan and let simmer for about 20 minutes, until tender. Add salt and pepper to taste. Serve the chops coated with the sauce and sprinkled with a pinch of chopped parsley. Serve with: buttered noodles or rice. - adapted from Delft Blue Postcard Recipesmoreless
  • Veal Cacciatore - Delft Blue Veal Recipe Show

    Full Episode

    S 2007 : Ep 03.28.07 -

    This is the first ever Delft Blue Online Cooking show in March 2007. It uses Veal Loin ChopsServings 4Preparation time 10 minutes Cooking time 50 minutesIngredients 4 Veal loin chops (¾ inch thick ) 1 medium onion 1 medium green pepper 2 large sprigs of parsley ¼ cup olive oil 60ml 1 can (14oz) tomato sauce ( 2 cups) 1/3 cup white wine 80ml to taste: salt and pepper 1 garlic clove crushed 1 teaspoon oregano 5ml 1 bay leafmoreless