Thursday, June 14, 2012

Anniversary dinner: Veal, Risotto, and Truffles

When you cook every night, what do you do for a special occasion? Cook a very fancy, expensive meal! That's what I surprised my husband with on our 3rd wedding anniversary. This meal turned out perfect. If I had a restaurant, I would definitely serve this.

This veal dish is very similar to a Veal Marsala. Instead of using Marsala though, I used Cognac.It was a nice touch, not overpowering. The mushroom cognac sauce paired so well with the veal. And the risotto was so creamy and delicious. You really get that nice, fragrant mushroom aroma from the fresh summer truffles. We really, really loved this dish and I hope you will give it a try to see why...

Veal Scallopini with a Mushroom Cognac Sauce

4 veal scallopini
1/2 c cognac
1 c beef stock
1 garlic clove, minced
1 pint bella or cremini mushrooms, sliced
2 tbsp butter
1 tbsp olive oil
salt and pepper

1. Lay the veal in saran wrap and gently pound the veal out a bit. Then lightly coat with some salt, pepper, and flour. In a deep skillet over medium high heat, add 1 tbsp butter and olive oil. Brown the veal, about 3 mins on each side. Transfer to a plate while you make your sauce.
2. Deglaze the pan with the cognac. Scape up the browned bits, and let the cognac reduce by half. Add the beef stock, garlic, and mushrooms. Let the sauce reduce by half. Finish with a tbsp of butter. Spoon the sauce over the veal and serve alongside these creamy risotto:

Risotto with Asparagus and Truffles

1 tbsp butter
1 tbsp olive oil
1/2 shallot, diced
1 1/2 c arborio rice
1/2 c white wine
6 c chicken broth
1 bunch asparagus
0.3 lb brie
3 whole black summer truffles (1.4 oz jar)

1. Prepare your asparagus: Snap off the lower woody ends of the asparagus and discard it. (It will naturally break where it should.) Then using a vegetable peeler, peel off the outer layer on the bottom of the asparagus. (If you've never peeled your asparagus stems, I encourage you to do so. Ever since I discovered the tender taste of peeled asparagus I haven't prepared my asparagus any other way.) Cut your asparagus into your desired bite size. (Mine was about an inch long.) Blanch the asparagus in gently boiling water for 1-2 mins. Drain in a colander and run cold water over them to stop the asparagus from cooking. Set aside.
2. In a small saucepan, heat up the chicken broth. When it's warmed, keep the broth over low heat.
3. In a large saucepan, heat the butter and olive oil over medium heat. Cook the shallots until translucent. Then add the rice and cook for a few mins. Add in the wine and cook until all the wine is absorbed. Then slowly add in a ladle of the warm chicken broth. Stir and cook until all the broth is absorbed. When the broth is absorbed, add another ladle of broth. Repeat process with the rest of the broth. (It will take about 30 mins.)
4. When you have a cup of broth left to add, go ahead and add your asparagus from earlier into the risotto. After all 6 cups of broth has been absorbed into the risotto, add 3/4 or all of the brie. (I, of course, added all the brie because we love cheese. But depending on your preference you can add as much as you'd like. I also tore the brie into smaller pieces to make incorporating easier.) Then with a microplane or grater, grate/slice the truffles into the risotto. Also add the truffle oil from the don't want to waste that flavor! Serve and enjoy your restaurant worthy meal at home.
Note: You can prepare your asparagus the day before like I did. Because the peeling can take some time and it was a workday, I wanted to prep the asparagus beforehand. And yes, do peel your asparagus. Even though it's time consuming it's very much worth it!

Matt surprised me with our wedding cake from Cecilia's Cakes...mmm!

And surprised me with flowers at sweet :)

1 comment:

  1. I was looking for a recipe like this for a fancy dinner this weekend! This looks absolutely perfect! Thanks :)