Layered Portobello Veal Cutlets With Red Bliss Potatoes And Lentil Puree Food

LAYERED POTATOES FROM BAHIA DE CASARES

Steps:

• In a large saucepan, combine the potatoes with enough cold water to cover by 1 inch. Bring to a boil over high heat, reduce the heat and simmer actively for about 10 minutes, or until the potatoes are just tender. Remove from the heat, drain and, when cool enough to handle, slice the potatoes 1/8inch thick.
• While the potatoes are cooking, in a large heavy skillet, heat the butter and olive oil over medium heat. Add the onions and saute, stirring occasionally, for 4 to 5 minutes, or until softened. Stir in 1 teaspoon salt and 1/2 teaspoon black pepper and remove from the heat.
• Preheat the oven to 425/. In a small bowl, combine the garlic and herbs and toss together to mix evenly. Brush a large oval or rectangular baking dish with a little olive oil and place one layer of sliced potatoes, slightly overlapping, in the bottom. Distribute about 1/4 of the sliced onions
• evenly over the potatoes, then scatter a little of the garlic-herb mixture over the top and drizzle with a little olive oil. Make another layer of potatoes and repeat until all the potatoes, onions, and garlic mixture have been used up, finishing with a layer of the olive oil and herb mixture.
• Pour the chicken stock around the edges of the pan so as not to disturb the herb topping, and cover with aluminum foil. Bake on the lower middle shelf of the oven for about 30 minutes,until the potatoes are perfectly tender. Remove the foil and cook for 5 to 10 minutes more, until the top is slightly dried. If desired, scatter the cheese over the top after removing the foil. Serve warm.

CRUSHED RED BLISS POTATOES

Steps:

• Put cut potatoes into a saucepan, and cover them with cold water. Put the pot over medium high heat, and boil until tender. Drain off the water, and mash with cream, and butter. Season with the salt and pepper.

PORTOBELLO CRUSTED CHICKEN WITH WARM RED BLISS POTATO SALAD

Steps:

• To make the marinade:
• Add the vinegar and lemon juice to a blender. Replace the lid, turn on the blender, and through the feed opening, add, 1 at a time, the garlic, salt, and black pepper. Leaving the blender running add the olive oil in a slow thin stream.
• Place the mushrooms and chicken breasts in separate nonreactive bowls suitable for marinating and pour half of the marinade mixture over the contents of each container. Add the sliced red onion to the container with the chicken. Cover and marinate in the refrigerator for at least 2 hours.
• Begin making the warm potato salad. Boil potatoes until tender but not mushy, about 10 minutes. Meanwhile, fry the bacon and drain on paper towels. Add the balsamic vinegar to a blender, replace the lid, and through the feed opening, add, 1 at a time, the dill, mustard, honey, pepper, and salt. Leaving the blender running, add the olive oil in a slow thin stream. Drain the potatoes well, add the scallions, crumble in the bacon, and fold in enough of the dressing to coat.
• Heat the grill and grill marinated Portobello, skin side down first for about 5 minutes over indirect heat. Flip and grill the other side. Remove from heat and let rest.
• Grill both sides of marinated chicken, about 5 minutes per side, and transfer to a baking sheet.
• Preheat oven to 425 degrees F.
• In a small bowl, mash together the butter, breadcrumbs, sage, parsley, thyme and salt and pepper, to taste. Chop grilled mushrooms finely and combine with butter/breadcrumb mixture to make a paste. Press onto surface of chicken breasts and finish in oven until crust turns golden brown, about 2 to 5 minutes.
• Arrange warm potato salad and crusted chicken breast on plate and sprinkle with parsley.

ROASTED RED BLISS POTATOES

Steps:

• Preheat oven to 400 degrees F. Scrub the potatoes well and cut them in half. In a bowl combine the potatoes with the olive oil, garlic, salt and pepper, tossing to coat. Arrange the potatoes in a roasting pan in a single layer and sprinkle with 1/4 cup water. Roast the potatoes for 45 minutes or until the potatoes and garlic are tender and golden brown. In a serving bowl toss the potatoes and garlic with the Parmesan and parsley.;

VEAL PAILLARD WITH LEMON SAUCE, HARICOT VERTS SALAD, AND MASHED RED POTATOES

Steps:

• For the lemon sauce: In a saucepan, whisk together the cornstarch with the water. Stir in the sugar and a pinch of salt until well mixed. Add the shallots and stir in the lemon zest and juice. Bring to a simmer over low heat and cook until thickened, about 1 minute. Stir in the honey. Remove from the heat and set aside to cool.
• For the potatoes: Place the potatoes in a saucepan of salted cold water and bring to a boil. Boil the potatoes until a fork goes in easily, 10 to 12 minutes. Drain and return the potatoes to the pan.
• Mash the potatoes with the butter and cream. Season with salt and white pepper, to taste. Cover and keep warm.
• For the salad: Bring a saucepan of salted cold water to a boil. Blanch the haricot verts until just tender and still bright green. Drain well.
• Whisk together the vinegar, Dijon mustard, 1/4 teaspoon salt, and a pinch of pepper. While whisking, slowly drizzle in the olive oil. Taste and season, if needed.
• Toss the haricot verts with the vinaigrette and remaining salad ingredients to coat well. Taste and season with salt, if needed. Set aside.
• For the veal: Pound the cutlets into thin, even pieces between 2 sheets of plastic. Place the flour in a large bowl and season with salt and pepper. Dredge the veal in the seasoned flour.
• Heat a large saute pan over medium-high heat. Add 2 tablespoons butter and 1 tablespoon grapeseed oil to the hot pan.
• Saute the veal until golden brown on both sides, about 2 minutes per side. Cook in batches, adding more butter and oil, if needed. Transfer each cooked cutlet to a plate lined with paper towels. Season each piece with salt.
• For serving: Spoon some of the mashed potatoes into middle of the plates, top each with a veal cutlet, and arrange some of the salad on the side of the veal. Spoon a small amount of lemon sauce on each piece of veal.

VEAL CHOP WITH PORTABELLO MUSHROOMS

Steps:

• Heat 4 tablespoons olive oil with butter in a skillet over medium-high heat. Cook chops until browned, 2 to 3 minutes per side.
• Once browned, stir in mushrooms and cook for 1 minute. Add chicken broth and rosemary; cover, and simmer 10 minutes. Stir in red wine, increase heat, and cook, uncovered, until sauce is reduced by half. Veal chops may be removed at any time to prevent over-cooking, then returned to the pan for the final minute.
• Drizzle with remaining 1 tablespoon olive oil, and serve.