03 Nov Fig Balsamic Glazed Veal Loin with Rainbow Chard Relish, Shiitake Mushroom Polenta Cake, and Sugo
Yield: 6 servings
Ingredients:
Preparation:
Preheat the oven to 350 degrees F.
Truss the veal loin with twine, and season with salt and pepper. Set aside.
Bring the fig jam and balsamic vinegar to a boil and set aside.
Remove the leaves from the stems of the rainbow chard, wash and set the leaves aside for later.
Wash and peel the chard stems. Dice them into ¼-inch pieces and place into a bowl.
Boil the rest of the ingredients and pour over the chard stems, cover, and refrigerate for at least 1 hour.
Prepare a small casserole dish or half hotel pan with butter or olive oil.
Heat a saucepot with olive oil, add the mushrooms, and sauté until slightly browned. Add the onion and garlic and sauté about 1 minute.
Add the water and bring to a boil. Whisk in the masa harina and polenta and continue whisking until the mixture starts to thicken.
With a wooden spoon or spatula continue stirring on low until the mixture thickens and pulls away from the sides of the pot, about 15 minutes. Stir in the corn and Parmesan cheese. Season with salt to taste.
Pour the mixture into the prepared pan and smooth out. Lay plastic film directly on the surface and chill until hardened, cut into rounds.
Heat a saucepan with olive oil and add garlic. Sweat until aromatic and add the rest of the ingredients. Simmer slowly for 30 minutes until tomatoes have broken down and the sauce has thickened. Puree and adjust seasoning.
Heat a skillet with olive oil and sear the veal on all sides until nicely browned. Place in the oven to roast to a doneness of 135 degrees F. About ½ way through roasting, brush the glaze all over the veal, reserving ½ for later. Slice into ½-inch slices.
Place the polenta cakes on a sheet pan, brush with olive oil or butter and place in the oven for 25 minutes to heat up and brown.
Heat a small skillet with olive oil and wilt the chard leaves, season with salt and pepper.
Spoon the tomato sugo in the center of the plate, drizzle around with the fig and balsamic reduction, top the sugo with a polenta cake, Swiss chard leaves, a slice of veal and garnish with the chard relish.
Ingredients
Directions
Preheat the oven to 350 degrees F.
Truss the veal loin with twine, and season with salt and pepper. Set aside.
Bring the fig jam and balsamic vinegar to a boil and set aside.
Remove the leaves from the stems of the rainbow chard, wash and set the leaves aside for later.
Wash and peel the chard stems. Dice them into ¼-inch pieces and place into a bowl.
Boil the rest of the ingredients and pour over the chard stems, cover, and refrigerate for at least 1 hour.
Prepare a small casserole dish or half hotel pan with butter or olive oil.
Heat a saucepot with olive oil, add the mushrooms, and sauté until slightly browned. Add the onion and garlic and sauté about 1 minute.
Add the water and bring to a boil. Whisk in the masa harina and polenta and continue whisking until the mixture starts to thicken.
With a wooden spoon or spatula continue stirring on low until the mixture thickens and pulls away from the sides of the pot, about 15 minutes. Stir in the corn and Parmesan cheese. Season with salt to taste.
Pour the mixture into the prepared pan and smooth out. Lay plastic film directly on the surface and chill until hardened, cut into rounds.
Heat a saucepan with olive oil and add garlic. Sweat until aromatic and add the rest of the ingredients. Simmer slowly for 30 minutes until tomatoes have broken down and the sauce has thickened. Puree and adjust seasoning.
Heat a skillet with olive oil and sear the veal on all sides until nicely browned. Place in the oven to roast to a doneness of 135 degrees F. About ½ way through roasting, brush the glaze all over the veal, reserving ½ for later. Slice into ½-inch slices.
Place the polenta cakes on a sheet pan, brush with olive oil or butter and place in the oven for 25 minutes to heat up and brown.
Heat a small skillet with olive oil and wilt the chard leaves, season with salt and pepper.
Spoon the tomato sugo in the center of the plate, drizzle around with the fig and balsamic reduction, top the sugo with a polenta cake, Swiss chard leaves, a slice of veal and garnish with the chard relish.