My take on the ultimate luxury version of a “Wienerschnitzel with garnish.” One of the things I remember most clearly from Gastromand’s excellent cookbook was their lavish take on a Wienerschnitzel made of veal tenderloin, breaded in breadcrumbs. The dish has been in the back of my mind for a long time, and when I … Read more
This 60-day aged beauty was purchased at none other than the Treasure Room. Yes, this is not how you are typically introduced to veal filet in the refrigerated section! This is a veal filet before it has been deboned. This veal filet had been dry-aged for two months before I got my hands on it, … Read more
Delicious sous vide cooked veal roast served with morels and turnips. The dish is based on the theme [ VEAL – MORELS – TURNIPS ] – where chef Jesper Vollmer in his book; “Two Sides of the Same Flavor” tries to show that everyday food and guest food can be made from the same, good … Read more
Rustic recipe for a delicious oven-roasted veal fillet, served with a morel sauce and glazed vegetables. The dish is based on the theme [ VEAL – MORELS – TURNIPS ] – where chef Jesper Vollmer in the book; “Two Sides of the Same Flavor” attempts to show that everyday food and guest food can be … Read more
A delicious, tender, and mild veal fillet served with French fries, béarnaise sauce, and a delightful cabbage salad that complements the rich sauce well. The meat is dry-aged in our own aging cabinet for 10 days and prepared using the sous vide technique. At our home, we have a tradition on the day before Christmas … Read more