2 ounces unsalted butter, softened
2 ounces diced white bread, no crust
2 ounces Parmesan cheese
Add butter, bread and Parmesan cheese to
food processor. Pulse until it forms a sticky
dough. Divide into four portions. Shape each
into 2-inch disk. Refrigerate at least 2 hours.
4 12-ounce veal chops, frenched
2 tablespoons grapeseed oil
½ cup chopped shallots
½ cup pomegranate juice
¼ cup limoncello liqueur
1½ cups beef stock
1 teaspoon chopped tarragon
1 teaspoon whole grain mustard
1 teaspoon butter
to taste, kosher salt and coarse black pepper
Season chops with salt and pepper. Add
oil to large skillet over high heat. Sear
chops two minutes on each side. Transfer
to baking sheet. Return skillet to medium
heat. Add shallots. Cook 30 seconds, stirring
constantly. Add pomegranate juice and
limoncello. Reduce by half. Add beef stock.
Reduce by two-thirds. Strain through fine
sieve. Whisk in tarragon, mustard and butter.
Adjust seasoning. Transfer sauce to sauce
dish. Keep warm.
Parmesan Puff, Sweet Potato
Gnocchi, Whole Grain Mustard
1 pound Idaho russet potatoes, whole
1 pound yams, whole
2 teaspoons salt
8 teaspoon freshly ground nutmeg
1 egg, beaten
1 tablespoon brown sugar
1¼ cups all-purpose flour
½ pound broccolini
4 large green asparagus, stalks peeled
2 tablespoons unsalted butter
½ cup currant tomatoes
2 teaspoons chopped fresh thyme
to taste: sea salt and freshly ground black
Add potatoes to large pot of cold water.
Place over high heat. Bring to simmer. Cook
until fork tender, 30-50 minutes depending
on size. Remove from water. Peel potatoes.
Immediately pass through ricer or food mill
into large mixing bowl. In separate bowl,
whisk egg, salt, nutmeg and sugar. Fold into
potatoes. Fold in ¼ cup flour at a time. Turn
dough onto floured surface. Knead briefly,
adding just enough flour to prevent sticking.
Divide dough into four equal parts. Let sit
uncovered 15 minutes. On floured surface,
roll each into ½-inch diameter logs. Cut logs
crosswise into pillow shapes. Freeze half the
gnocchi in single layer on cookie sheet for
future use. Bring large pot of salted water to
boil. Working in two batches, add gnocchi
to water, cooking two minutes
or until they float to the surface.
Remove with slotted spoon to oiled
cookie sheet. Cook broccolini and
asparagus in same water one minute
or until al dente. Transfer to plate.
Melt butter in nonstick skillet over
medium heat until golden brown
and foaming. Add gnocchi. Cook
until lightly browned on all sides.
Add broccolini, asparagus, tomatoes
and thyme. Cook until heated
through. Season with salt and
4 sprigs thyme
Preheat oven to 375 F. Top each
veal chop with Parmesan disk. Bake
eight minutes for medium rare or
until desired doneness. Arrange
gnocchi and vegetables in center of
large serving plate. Lean veal chop
against. Garnish with thyme sprigs
Pinot Noir or Chianti