{"id":2864,"date":"2020-01-24T23:16:27","date_gmt":"2020-01-24T23:16:27","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=2864"},"modified":"2023-10-24T15:51:35","modified_gmt":"2023-10-24T15:51:35","slug":"classical-veal-oscar-pro","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2020\/01\/24\/classical-veal-oscar-pro\/","title":{"rendered":"Classical Veal Oscar (Pro)"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\">Sizzle, Summer 2015<\/h6>\n<p>This is a professional recipe. Nothing in it is particularly difficult but it is somewhat time consuming. In a restaurant the tasks would\u00a0 be divided between 3 or 4 line cooks and a chef or sous chef to do final assembly on the plate.<\/p>\n<p><strong>R\u00f6sti:<\/strong><\/p>\n<ul>\n<li><span class=\" quantity\">8<\/span><span class=\"ingredient-name\">oz all-purpose potatoes<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">oz onion<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Salt and pepper, to taste<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Clarified butter or lard<\/span><\/li>\n<\/ul>\n<p><strong>Asparagus:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">20<\/span><span class=\"ingredient-name\">medium-size asparagus (approximately 2 bunches)<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">oz clarified butter<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt and white pepper, to taste<\/span><\/li>\n<\/ul>\n<p><strong>Crab meat:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">oz unsalted butter, split<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS shallot, fine diced<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz lump crab<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Salt and white pepper, to taste<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">oz white wine<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp tarragon, minced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp parsley, minced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp chervil, minced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp chives, minced<\/span><\/li>\n<\/ul>\n<p><strong>Seared veal cutlets:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">(2.5 oz) veal cutlets<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">oz flour, seasoned with kosher salt and pepper<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">oz clarified butter, divided<\/span><\/li>\n<\/ul>\n<p><strong>Tarragon reduction:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">oz tarragon vinegar<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">oz white wine<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">TBS shallot, fine diced<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">TBS dried tarragon leaves<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp white pepper, fresh ground<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">TBS fresh tarragon, chopped<\/span><\/li>\n<\/ul>\n<p><strong>B\u00e9arnaise sauce:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup white wine vinegar<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">bay leaf<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">sprigs fresh thyme<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp whole white peppercorns<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">egg yolks<\/span><\/li>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz clarified butter<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS Tarragon reduction<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nFor R\u00f6stis:<\/strong><\/p>\n<p>In stockpot, parboil <strong>potatoes<\/strong> in <strong>salted water.<\/strong> Drain; cool. With cheese grater, coarsely grate <strong>potatoes.<\/strong><\/p>\n<p>Peel <strong>onion;<\/strong> coarsely grate. Wrap grated <strong>onion<\/strong> in cheesecloth, squeezing out <strong>liquid.<\/strong> Mix <strong>onion<\/strong> and <strong>potato;<\/strong> season with <strong>salt<\/strong> and <strong>pepper.<\/strong><\/p>\n<p>In large skillet, heat <strong>butter<\/strong> or <strong>lard<\/strong> (if using saute pan, increase amount and lower heat). Place 4-inch metal round-form cutter in pan; fill with <strong>potato\/onion mixture<\/strong> to desired thickness. Pack down. Slowly remove cutter, twisting gently. Repeat.<\/p>\n<p>Cook <strong>r\u00f6stis<\/strong> over medium-high heat until each side is brown and crusty, approximately 10 minutes each side. Smooth edges as needed with spatula.<\/p>\n<p><strong>For asparagus:<\/strong><\/p>\n<p>Trim <strong>asparagus<\/strong> to desired length. Prepare <strong>ice bath.<\/strong><\/p>\n<p>In <strong>salt water,<\/strong> blanch <strong>asparagus<\/strong> for 30 seconds or until slightly tender. Place <strong>asparagus<\/strong> in ice bath. Keep in <strong>ice bath<\/strong> until ready to <strong>saute.<\/strong><\/p>\n<p>In saute pan, lightly saute asparagus in butter over medium to high heat. Add salt and pepper, to taste.<\/p>\n<p><strong>For crabmeat:<\/strong><\/p>\n<p>Heat <strong>butter<\/strong> in saute pan, add <strong>shallot;<\/strong> sweat. Add <strong>crab;<\/strong> season with <strong>salt<\/strong> and <strong>white pepper.<\/strong><\/p>\n<p>Deglaze with <strong>white wine;<\/strong> adding remaining <strong>butter,<\/strong> emulsify. Remove pan from heat; add <strong>tarragon, parsley, chervil<\/strong> and <strong>chives.<\/strong> Set aside.<\/p>\n<p><strong>For seared veal cutlets:<\/strong><\/p>\n<p>Cut\/trim <strong>veal cutlets.<\/strong> Pound <strong>veal cutlets<\/strong> to \u00bd-inch thickness; dust with <strong>seasoned flour.<\/strong><\/p>\n<p>Preheat large saute pan over medium to high heat, adding 1.5 oz. <strong>clarified butter.<\/strong><\/p>\n<p>Place dusted <strong>veal cutlets<\/strong> in pan. Sear until golden-brown, about 2 minutes each side. Cook in batches, if necessary. Use remaining <strong>clarified butter<\/strong> as needed.<\/p>\n<p><strong>Tarragon reduction:<\/strong><\/p>\n<p>Simmer tarragon vinegar, white wine, shallot, tarragon leaves and white pepper to au sec.<\/p>\n<p>Remove from heat. Cool slightly; add fresh tarragon.<\/p>\n<p><strong>For B\u00e9arnaise sauce:<\/strong><\/p>\n<p>In nonreactive saucepan over medium heat, combine <strong>white wine, vinegar, bay leaf,<\/strong> fresh <strong>thyme<\/strong> and <strong>white peppercorns;<\/strong> reduce by half.<\/p>\n<p>Strain <strong>mixture.<\/strong> Place 2 TBS of <strong>mixture<\/strong> into stainless-steel bowl; whisk in <strong>egg yolks.<\/strong> Place bowl over double boiler; whisk until <strong>mixture<\/strong> reaches ribbon stage.<\/p>\n<p>Remove from boiler; whisk 20 seconds. Slowly whisk in <strong>clarified butter,<\/strong> emulsify. When desired consistency is reached, mix in <strong>tarragon reduction<\/strong> to taste.<\/p>\n<p><strong>For plating:<\/strong><\/p>\n<p>Place <strong>potato\/onion r\u00f6sti<\/strong> on plate.<\/p>\n<p>Place <strong>veal cutlet<\/strong> on top of <strong>r\u00f6sti.<\/strong><\/p>\n<p>Layer <strong>asparagus.<\/strong><\/p>\n<p>Layer <strong>crab meat<\/strong>.<\/p>\n<p>Top with <strong>b\u00e9arnaise sauce.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Sizzle, Summer 2015 This is a professional recipe. Nothing in it is particularly difficult but it is somewhat time consuming. In a restaurant the tasks would\u00a0 be divided between 3 or 4 line cooks and a chef or sous chef to do final assembly on the plate. R\u00f6sti: 8oz all-purpose potatoes 4oz onion Salt and pepper, to taste Clarified butter or lard Asparagus: 20medium-size asparagus (approximately 2 bunches) 1oz clarified butter Kosher salt and white pepper, to&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2020\/01\/24\/classical-veal-oscar-pro\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2865,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2864","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/VealOscarPro.jpg?fit=500%2C300&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/2864","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=2864"}],"version-history":[{"count":5,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/2864\/revisions"}],"predecessor-version":[{"id":53009,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/2864\/revisions\/53009"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2865"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=2864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=2864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=2864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}