COLD VEAL SOUP WITH SALSA VERDE
Provided by Amanda Hesser
Categories project, soups and stews, appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Four days before: In a large bowl or plastic container, combine kosher salt, sugar and 2 quarts water. Stir until sugar and salt are dissolved. Using a meat syringe, inject some brine into 4 to 6 places in veal. Place veal in brine; refrigerate 4 days.
- Remove veal from brine, rinse and place in a bowl. Cover with water; let sit 10 minutes. Remove from water, place in a deep pot, and cover with cold water by 1 inch. Add bay leaf and peppercorns, and heat gently over medium heat, skimming occasionally. Do not boil; keep at a bare simmer. Cook until a thermometer inserted into center of meat reads 160 degrees, about 1 hour. Transfer veal to a medium bowl, and strain half the cooking liquid over veal. Let cool. Return pot to stove, and taste remaining cooking liquid. If salty, add water until it tastes balanced. Bring to a simmer. Place celery in a bowl or container large enough to hold broth. When it just reaches a simmer, strain into bowl with celery. Let cool. Then separately chill veal with its liquid, and celery with its broth, in refrigerator.
- Meanwhile, make salsa verde: Preheat oven to 350. Place almonds on a cookie sheet, and toast in oven, about 5 minutes. Remove from oven, and pour warm almonds into a food processor (or mortar). Let almonds cool a few minutes. Then, while warm, add parsley, lovage, capers and 1 tablespoon olive oil, and pulse until coarse (or pound with a pestle). Sauce should be dry and coarse, just bound with olive oil, so add oil sparingly, a few drops at a time. Season with salt and pepper. Set aside.
- To serve: Remove veal from liquid; carve into 1/8-inch slices. Ladle a 1/2 inch of broth and celery into each of six bowls. In each, arrange three slices, overlapping (so that some is above liquid). Dollop about 1 tablespoon of salsa verde on veal. Serve.
Nutrition Facts : @context http, Calories 402, UnsaturatedFat 12 grams, Carbohydrate 14 grams, Fat 21 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 538 milligrams, Sugar 10 grams, TransFat 0 grams
PAN-ROASTED VEAL WITH SALSA VERDE
Steps:
- Mince garlic with anchovies. If veal is encased in a net, remove net and with kitchen string tie veal crosswise at 1-inch intervals.
- Pat veal dry. In a heavy kettle just large enough to hold veal heat oil over moderate heat until hot but not smoking and brown veal well, turning it. Transfer veal to a plate. In oil remaining in kettle cook anchovy mixture, stirring, 1 minute. Add wine and boil 1 minute.
- Return veal to kettle and simmer, partly covered, turning veal every 20 minutes and adding water as needed (about 3 tablespoons at a time; do not let liquid completely evaporate‑there should always be just enough to keep veal from sticking to kettle), 1 1/2 to 2 hours, or until an instant-read thermometer inserted in thickest part registers 155° F. for medium.
- Transfer veal to a cutting board and let stand 10 minutes. Skim any fat from liquid in kettle. Add 1/3 cup water and simmer, scraping up brown bits from bottom and side of kettle, until liquid has consistency of thin gravy.
- Transfer pan juices to a platter. Cut veal crosswise into 1/2-inch-thick slices and discard string. Arrange slices over pan juices and spoon salsa verde over meat.
CHUNKY SALSA VERDE
Chunky salsa verde, just like the kind they serve at the Mexican restaurants.
Provided by Sherbear1
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine tomatillos, water, 1/4 cup diced onion, garlic, jalapeno, cumin, and oregano in a deep-sided saucepan over medium heat; bring to a simmer. Cook, turning tomatillos, until all sides are lightly browned, 2 to 3 minutes, adding more water if needed. When tomatillos are done, there should only be about 1/3 cup water left.
- Remove from the heat and pour mixture into a blender. Add salt and blend until smooth. Add cilantro and blend until well mixed. Add remaining full diced onion and pulse to combine; you want the onion to be chunky.
- Pour salsa into a serving dish. Let cool before serving, about 10 minutes.
Nutrition Facts : Calories 28.3 calories, Carbohydrate 5.5 g, Fat 0.6 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 296.5 mg, Sugar 2.9 g
CREAMY SALSA VERDE
One of my new coworkers, Maria, brought me a zip-top bag of washed and prepped ingredients and told me to just throw it all in a blender. In a matter of seconds, this delicious salsa verde was born! The salsa gets its creaminess from the addition of avocado. For a mild salsa, remove the seeds and membranes from all 3 jalapenos; for extra spicy, leave them all in. I prefer to leave the seeds in only 1 jalapeno.
Provided by France C
Categories Salsa Verde
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Combine tomatillos, jalapenos, avocado, garlic, cilantro, and salt in a blender or food processor and process until smooth. Adjust salt if necessary and transfer to a serving bowl. Can be kept in the refrigerator for up to 5 days.
Nutrition Facts : Calories 56.3 calories, Carbohydrate 5.1 g, Fat 4.2 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 0.6 g, Sodium 3 mg, Sugar 2 g
VEAL SOUP
Hot veal soup is wonderful served with Popovers or garlic bread on a cold day. Recipe source: Bon Appetit (December, 1982)
Provided by ellie_
Categories Veal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Melt 2 tablespoons butter or margarine in dutch oven over medium-high heat.
- Add veal to pan and saute until lightly brown on all sides.
- Stir in carrot, onion, celery, leek and pimiento (or red bell pepper) and saute 5 minutes longer.
- Add broth, herbs and seasonings to pan and simmer for 45 minutes or until meat is tender.
- Adjust seasonings if necessary.
- Melt 1/4 cup butter in small saucepan over low heat.
- Whisk in flour and stir for 3 minutes.
- Whisk into soup.
- Continue simmering 5 minutes longer.
- While soup is simmering beat eggs in small bowl.
- Whisk into eggs 1 1/2 cups soup and then return egg mixture to soup and stir well.
- Remove from heat and adjust seasonings if necessary.
- Garnish soup bowls with parsley if desired.
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