22747 veal rib ragoeut pearl artichokes Recipes

canned low-salt chicken broth, fennel bulbs with fronds (about 12 oz), trimmed, bulbs halved lengthwise, fronds chopped, dried black mission figs, unsalted butter, sugar, pumpkin pie spice, canned beef broth, minced shallot, tawny port, veal rib chops (each about 1 1/4 inches thick )

creole mustard, mayonnaise, green onions, chopped, divided, veal rib chops (each about 1 inch thick ), ground allspice, olive oil, garlic clove, minced, fresh breadcrumbs made from crustless french bread

unsalted butter, room temperature, minced fresh rosemary, divided, chopped fresh thyme, divided, salt, veal rib chops, each about 1 inch thick, olive oil, divided, fresh rosemary sprig, garlic clove, flattened, dry white wine, low-salt chicken broth

veal cutlets, all-purpose flour for coating, butter, minced garlic, minced shallot, crimini mushrooms, sliced, marsala wine, veal stock, artichoke hearts, drained and sliced, salt and pepper to taste

boiling water, dried morels (about 1 1/3 cups), thick) veal rib chops, vegetable oil, unsalted butter, garlic clove, smashed, thyme sprig, chopped shallot, cognac, creme fraiche, chopped chives, chopped tarragon

veal rib eye , boned, red onion, finely chopped, olive oil, chopped fresh rosemary, ragout of pearl onions , peas and artichokes

veal rib (cut into 2 inch pieces), onion powder, ginger powder, garlic powder, turmeric, soy sauce, tomato puree, sweet chili sauce, crushed garlic cloves

veal rib chops, bone-in , 10 to 12 oz each, flour, fine dried bread crumbs, eggs beaten with 2 tbsp milk, butter, olive oil, baby carrots, peeled and blanched, red potatoes, quartered and blanched, tomatoes, cored, seeded and chopped, red onion , julienned, baby arugula, washed and patted dry, drizzle of extra-virgin olive oil, salt, freshly ground black pepper

egg, salt, fresh-ground black pepper, fine dry bread crumbs, chopped fresh sage , or 1 tsp dried sage, thick veal rib chops (about 5 oz each), chine bone removed, chops pounded to 1/8 inch thick, butter, lemon, cut into wedges

olive oil, divided, fresh lemon juice, fresh thyme leaves, coarse kosher salt, ground black pepper, thick veal rib chops (each about 12 oz), frenched, shallots, peeled, halved, balsamic vinegar, grape tomatoes, drained capers plus 1 tbsp caper brine reserved from jar, soft polenta, arugula

butter, assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced, chicken stock or canned low-salt chicken broth, whipping cream, chopped fresh parsley, whole grain dijon mustard, veal rib chops (each 1 1/4 inches thick), boned, parsnips

four 12-oz veal rib chops on the bone, salt and freshly ground pepper, unsalted butter, olive oil, green peppercorns in brine, drained, calvados, chicken stock or canned low-sodium broth, heavy cream

bacon, diced, butter or margarine, thick) boneless veal rib chops, salt, pepper, sliced fresh mushrooms, green onions, chopped, chopped fresh parsley, beef broth, dry white wine, egg yolks, beaten, lemon juice

pearl onions, olive oil, butter, minced garlic, chicken stock or canned low-salt broth, frozen artichoke hearts, thawed, drained , halved lengthwise, fresh peas or frozen, thawed

veal medallions (2 to 3 oz each), pounded about 1/4 inch thick, essence , recipe follows, olive oil, minced shallots, minced garlic, sliced assorted fresh wild mushrooms, blanched quartered artichoke hearts, chopped green onions, kosher salt, turns freshly ground black pepper, freshly squeezed lemon juice, dry white wine, heavy cream, unsalted butter, in pieces, at room temperature, paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried leaf oregano, dried thyme

veal shanks , center cut, 2 inches thick, carrot, chopped, onion, chopped, celery ribs, chopped, garlic cloves, chopped, bay leaves, thyme, sage leaves, white wine, plum tomato (canned ), veal stock, flour, salt & pepper, saffron , soaked in 1 oz. of cold water for 10 minutes, arborio rice, onion, finely chopped, bay leaf, white wine, veal stock, parmigiano, extra virgin olive oil, salt & pepper

veal breast , boned, cut in large dice, pearl onions, beef stock, sachet d epices (1 tbsp parsley, 1 tbsp peppercorns, 1 tbsp thyme and 1 bay leaf in a cheesecloth bag), butter, divided, all-purpose flour, white button mushrooms, cleaned and sliced, lemon juice, salt, ground black pepper, egg yolks, heavy cream

extra-virgin olive oil, divided, white balsamic vinegar, drained capers, chopped fresh italian parsley, grated lemon peel, garlic clove, minced, veal rib chops (each about 3/4 inch thick ), radicchio leaves