WARM SWEETBREAD SALAD WITH HARICOTS VERTS, WILD MUSHROOMS, AND HAZELNUT VINAIGRETTE (RECIPE COURTESY OF THE DEAN AND DELUCA COOKBOOK)
Provided by Food Network
Time 7h55m
Yield 4 first course servings.
Number Of Ingredients 14
Steps:
- Soak the sweetbreads in a large bowl of cold water for 3 hours, changing the water several times. Then remove the sweetbreads from the water and gently pull away as much of the outer membrane as you can, being careful not to tear the flesh. Soak the sweetbreads again for 1 hour, this time in a large bowl of cold water with 1 teaspoon of coarse salt. Remove from the water and peel away more of the membrane. Separate the sweetbreads into its 2 lobes.
- Fill a medium saucepan with 5 cups cold water, 1 teaspoon coarse salt and the white wine vinegar. Place the sweetbreads in the pan and slowly bring the water to a simmer over moderate heat (this should take about 10 minutes). Allow the water to simmer very gently for another 5 minutes. (The sweetbreads should be firm on the outside, but still give a little when squeezed). Remove sweetbreads and place them in ice water for 10 minutes to stop the cooking.
- Dry sweetbreads and place in a heavy loaf pan or a terrine lined with plastic wrap. Cover with another layer of plastic wrap. Place another heavy loaf pan or terrine on top to weigh down the sweetbreads, and place in the refrigerator for at least 3 hours or overnight.
- When ready to cook, bring a large saucepan of water to a boil and cook haricots verts until they are crisp but slightly tender, about 5 minutes. Remove and reserve at room temperature.
- In a small bowl combine the lemon juice with the balsamic vinegar and 1 tablespoon of the shallots. Slowly whisk in the hazelnut oil. Season to taste with salt and the additional black pepper. Reserve.
- Place 2 tablespoons of the vegetable oil in a large skillet over moderately high heat. When the oil is hot but not smoking, add remaining shallots and saute, stirring constantly, for 3 minutes. Add mushrooms, making sure the pan is not overcrowded. (It may be necessary to saute the mushrooms in 2 batches). Saute with a big pinch of salt, shaking the pan occasionally, until mushrooms are nicely browned, about 5 to 7 minutes. Remove mushrooms from skillet and reserve. If there is liquid in the pan that the mushrooms have given off, boil it until it is reduced to 1 to 2 tablespoons and pour over the mushrooms.
- With a very sharp knife, cut the weighted sweetbreads into broad slices that are about 1/4 inch thick. Combine the flour, the remaining 2 teaspoons of coarse salt, and the 1/2 teaspoon of black pepper on a plate and mix well. Add the remaining 3 tablespoons of vegetable oil to the skillet in which the mushrooms cooked, and place over high heat. Dredge sweetbread slices in the seasoned flour on both sides and add to hot oil. Saute, turning, until sweetbreads are browned and crispy on the outside, about 3 minutes. Remove.
- Toss reserved haricots verts and mushrooms together. Toss mixture with about half the hazelnut vinaigrette. Place one-fourth of the mixture on each of 4 plates. Nestle pieces of the crispy sweetbread slices among the haricots verts/ mushroom mixture, and drizzle the remaining vinaigrette over the sweetbread slices. Garnish with chervil.
- Suggested drink: Domaine Laroche Chablis Premier Crus, Les Fourchaumes 1987.
SWEETBREADS SAUTé RECIPE
You can sauté or pan-fry the sweetbreads with whatever flavors you like. This time, I used mustard seed and turmeric, sautéed with plenty of onions and chili peppers, for a vaguely Indian preparation that tasted nice with fragrant basmati on the side.
Provided by Chichi Wang
Categories Entree Appetizer Mains
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Remove membranes and sinew from sweetbreads. Cut into 1-inch cubes.
- Place a skillet over high heat and add 2 tablespoons butter, swirling it around. Add sweetbreads and let the cubes brown on one side before turning. Sprinkle with about 3/4 teaspoon salt. Brown sweetbreads in this way, turning only once per side until cubes are browned on most surfaces, about 5 minutes total. Remove from skillet and set aside.
- Add more butter, onions, and salt to taste. Sauté until browned, about 10 to 15 minutes. Move onions to one side of your skillet and add chiles, mustard seeds, and red peppers. Mustard seeds will pop. Add sweetbreads back into the pan. Add turmeric, sprinkling it over contents of the pan, and stir everything around. Sauté for 1 more minute to let ingredients mix together. Serve hot, garnishing with cilantro or parsley.
Nutrition Facts : Calories 195 kcal, Carbohydrate 6 g, Cholesterol 212 mg, Fiber 1 g, Protein 13 g, SaturatedFat 8 g, Sodium 361 mg, Sugar 3 g, Fat 13 g, ServingSize serves 4, UnsaturatedFat 0 g
SALAD OF SWEETBREADS
Sweetbreads are considered a delicacy among those familiar with haute cuisine. Sweetbreads are the thymus glands and/or pancreas of calves, lambs and piglets under one year old.
Provided by Molly53
Categories Beef Organ Meats
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Soak sweetbreads in acidulated water (water and a little vinegar or lemon juice) for an hour and remove membranes and veins;.
- Bring a pot of water to the boil; add salt and lemon juice.
- Place sweetbreads in boiling water; reduce heat and simmer for 20 minutes.
- Drain sweetbreads and plunge into icy water to stop cooking process.
- When cold, cut into 1/4" dice.
- Place lettuce leaves in a chilled salad bowl.
- Mix the diced sweetbreads with part of the mayonnaise; pile into center of lettuce leaves and frost with remaining mayonnaise.
- Garnish with thinly sliced onion, if desired.
Nutrition Facts : Calories 243.6, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 442.9, Carbohydrate 16.9, Fiber 1.2, Sugar 4.5, Protein 1.8
SWEETBREAD
Steps:
- In a large bowl, combine the coconut, sugar, margarine, raisins, cherries, salt, and flour. Mix to combine.
- In a measuring cup, mix the yeast with the warm water. Add to the flour mixture, along with the egg. The dough should be sticky.
- Leave the dough in the mixing bowel and let it rest, loosely covered with plastic wrap or a kitchen towel for 1 hour, or until doubled in size.
- Preheat oven to 350 degrees F.
- Divide dough into 2 pieces. Gently knead each piece on a generously floured board and place in 2 buttered loaf pans. Let the dough rest until it doubles in size, once more. Bake until golden in color, about 50 minutes.
- Remove from the oven and place on a cooling rack. Mix sugar and water and brush over hot sweetbread. Leave to cool.
SWEETBREADS (PAN SEARED)
Sweetbreads (thymus gland) are the ultimate organ meat, highly prized by chefs and connoisseurs for their mild flavor and velvety texture. They can be sauteed, braised, poached, grilled, fried, and even roasted. In addition to center of plate entrees, sweetbreads can be served as hot or cold appetizers or hors d'oeuvres. They can be purchased in specialty gourmet markets. If you have any questions e-mail me: [email protected]
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Place the salt and vinegar into a saucepot, with enough water to cover the sweetbreads, and bring to a boil.
- Add the sweetbreads, cover the pot, and simmer for 20 to 30 minutes.
- Drain and cover with cold water.
- Remove all membranes and tubes.
- Slice each sweetbread in half crosswise.
- Mix the flour and garlic powder together and dredge the sweetbreads in the flour mixture.
- Heat butter and oil in a skillet until very hot.
- Place the sweetbreads and shallots into the hot skillet and once you place them in, DO NOT move them around.
- When they are a light golden color on the bottom side, (about 3 to 5 minutes), with tongs, carefully turn them over to sear the other side until that side becomes a light golden color.
- Remove the sweetbreads and plate them as you desire. Garnish them with the Italian parsley leaves and serve as a wonderful appetizer.
More about "salad of sweetbreads food"
HOW TO PREPARE AND COOK SUBLIME SWEETBREADS - SAUCY …
From saucydressings.com
WHAT ARE SWEETBREADS? TYPES, NUTRITION, & HOW TO EAT …
From discover.grasslandbeef.com
VEAL FILET WITH CRISPY SWEETBREADS RECIPE - YOUTUBE
From youtube.com
SWEETBREADS - EAT MAGAZINE
From eatmagazine.ca
MILK-FED VEAL SWEETBREADS IN THE OLD STYLE | SAVEUR
From saveur.com
CELERY ROOT AND SWEETBREAD SALAD RECIPE | FOOD NETWORK
10 BEST SWEET SALAD RECIPES | YUMMLY
From yummly.com
CRUMBED LAMB SWEETBREADS RECIPE - YOUTUBE
From youtube.com
BERKSWELL-CRUSTED SOUS VIDE SWEETBREADS RECIPE - GREAT BRITISH …
From greatbritishchefs.com
SWEETBREADS, HOLLANDAISE, FENNEL & MUSHROOMS - GREAT BRITISH CHEFS
From greatbritishchefs.com
SWEETBREAD SALAD RECIPE BY LUCY | IFOOD.TV
From ifood.tv
FRESH VEAL SWEETBREADS WITH PORCINI SAUCE & CARROT SALAD
From food.com
SUMAC VEAL SWEETBREADS WITH TAPENADE - CTV
From more.ctv.ca
SALADS ARCHIVES - HOW SWEET EATS
From howsweeteats.com
SWEET AND SOUR KOMBU SALAD
From more.ctv.ca
WHAT ARE SWEETBREADS, AND WHY YOU SHOULD TRY THEM
From thekitchn.com
BRAISED VEAL SWEETBREADS WITH FENNEL AND TOMATO - FOOD …
From foodnetwork.ca
WARM CRISPY VEAL SWEETBREADS SALAD - CATELLI BROTHERS
From catellibrothers.com
SALAD MIXES RECALLED BECAUSE OF METAL IN PRODUCT | FOOD SAFETY NEWS
From foodsafetynews.com
SWEETBREADS AND MUSHROOMS RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love