Daniel Bouluds Veal Shoulder Forestiere Au Riesling Recipes

Steps:

• Reduce wine: In a large saucepan, add the wines. Bring to a simmer and reduce by half, at a very low temperature, about 30 minutes. Allow to cool completely in the fridge, about 1 hour. Meanwhile, break down the chicken: First, slice away the leg and thigh from each side, including the "oysters" (the small, round pieces of meat nestled on each side of the backbone). Next, find the joint between the leg and thigh; slice through the joint and cut the leg and thigh into separate pieces. Chop off the cartilaginous ends of the drumsticks and discard. Trim the tips of the wings, then cut down either side of the backbone and remove. Discard the wingtips and backbone, or save for stock. Lay the knife along the center of the breastbone; whack the back of the knife with your free hand to split, then slice the breasts into two pieces. Cut each breast in half crosswise, for a total of 8 pieces. Marinate chicken: Transfer chicken pieces to a large bowl or container; add the reduced wine. Place in the refrigerator to marinate for at least 6 hours and up to overnight.
• After at least 6 hours of marinating, brown the chicken: Preheat oven to 325 F. Remove chicken from the marinade, reserving the marinade. Pat chicken dry with paper towels; then season with salt and pepper and lightly dredge in flour. In large Dutch oven over medium-high heat, melt 2 tablespoons butter. When butter is foamy, add chicken, skin side down, in an even layer; then distribute 1 more tablespoon of butter around the pot. Turn heat to high and sear for 3-4 minutes. When the skin is nicely seared, sprinkle additional flour over the chicken to aid browning, and add 2 more tablespoons of butter. Use a meat fork to flip the chicken and sear for another 3-4 minutes on the second side.
• Sweat vegetables: In a large skillet over medium-low heat, melt 1 tablespoon butter. Meanwhile, cut celery into 1-inch pieces on a bias; cut any large cloves of garlic in half; cut carrots into rough 1-inch pieces. When butter is foamy, add celery, mushrooms, garlic, carrots, and pearl onions; sweat, tossing occasionally, 2 minutes. Meanwhile, cut bacon into ½-inch thick chunks; add to skillet and toss to combine. Stir tomato paste into the vegetables, then season with a pinch of salt and several grinds of white pepper.
• Braise: Add 1 cup of red wine marinade to the vegetables; pour the remaining marinade over the chicken. Gently shake the pot to ensure the chicken is not sticking. Allow vegetables to absorb the wine for 1 minute; then stir and add to the chicken. Make a spice and herb sachet: Place cracked white pepper, coriander seed, parsley, thyme, and bay leaf in the middle of a square of cheesecloth. Make a bundle, tie with twine, and trim the excess cheesecloth; place sachet into the pot. Bring to a simmer; then place in the oven, uncovered, and braise for 30 minutes. (Total braising time will be 50 minutes.)
• After 30 minutes, remove Coq au Vin from oven. Remove and set aside the 4 breast pieces. (Optional: Remove bones for easier eating.) Leave the leg and thigh pieces, as they take longer to cook. Add warm chicken stock; then return pot to oven to continue braising until the meat is tender, 10-20 more minutes.
• Use tongs and a spider strainer to pull chicken pieces from the pot, leaving the sauce behind; arrange on a serving platter. Remove and discard sachet. Next, remove vegetables and bacon from the pot, leaving only the sauce behind, and arrange around the chicken. Reduce sauce: Place a chinois or fine-mesh strainer over a large saucepan; strain the sauce into it, pressing it through with the back of a ladle to extract all the liquid. Bring sauce a boil over high heat; then reduce heat to medium and simmer to reduce by ⅓, 6-8 minutes. As the sauce simmers, use a spoon or ladle to gently skim off any fat or impurities that rise to the top. When sauce has nearly finished reducing, season to taste with salt and freshly ground pepper. Mix cornstarch and water to make a slurry; add to the sauce to thicken and whisk well to combine. Simmer for 5 more minutes.
• Spoon sauce over Coq au Vin. Garnish with parsley and serve. (Serve Coq au Vin with rice, polenta, potatoes, or gnocchi.)

Steps:

• Preheat oven to 325 degrees. make 1-inch-deep incisions all over the veal and force the garlic quarters into the incisions. Rub the roast with salt, 1 tbs savory (or marjoram), and the cracked green peppercorns. Heat the vegetable oil in a medium cast-iron pot over high heat. Add the veal and sear until golden brown on all sides, 10-15 minutes. Add the butter, shallots, and sliced leek to the pot and cook, stirring, for 5 minutes. Add the turnips and cook until light golden brown, about 10 minutes. Add the mushrooms and cook, stirring, until they begin to release their liquid, about 10 minutes. Add salt and pepper to taste. Deglaze the pot by pouring the white wine, bringing it to a simmer, and scraping up any browned bits stuck tot he bottom of the pot. Add the bouquet garni and transfer the pot to the oven. Braise, uncovered, for 45 minutes, basting and turning the roast several times. Add 1 cup of cream to the pot, cover and continue to braise until the veal is tender, about 1 hour, basting and turning the veal every 20 minutes. Remove the pot from the oven and let the meat rest for 20 minutes. Transfer the veal to a large serving planner and keep warm. Place the pot with liquid over a medium high heat, let the sauce reduce until thickened somewhat, 5 to 10 minutes. Pour the sauce and vegetables around the veal. Garnish with the parsley leaves and the remaining tablespoon of savory.

Steps:

• 1. Preheat the oven to 325º, with the rack in center position. 2. Make 1-inch-deep incisions all over the meat with a sharp, ponted knife. Stuff the garlic quarters into the incisions, and rub the veal well with salt, 1 tablespoon of the savory and the peppercorns. 3. Heat the oil in a medium cast-iron pot or Dutch oven set over high heat. Add the veal, and sear until golden-brown on all sides, 10 to 15 minutes total. Transfer the veal to a platter. 4. Add the butter, shallots and leek to the pot, and cook, stirring, for 5 minutes. Add the turnips, and cook until light golden-brown, about 10 minutes. Season and add the wine. Bring to a simmer, scraping up any browned bits stuck to the bottom of the pot. Add the bouquet garni and the veal, and transfer the pot to the oven. 5. Braise, uncovered or loosely covered with buttered parchment paper, for 45 minutes, basting and turning the veal several times. 6. Uncover, if covered, and add 1 cup of the cream. Cover with buttered parchment, and continue braising, basting and turning the veal every 20 minutes, until the meat is very tender, about 1 hour. 7. Remove the pot from the oven, and let the veal rest for 20 minutes in the liquid. Transfer the veal to a large serving platter, and reserve, keeping warm. 8. Remove the bouquet garni, and discard. Set the pot with the liquid on the stoveset over medium-high heat, and bring to a simmer. Reduce until slightly thickened, 5 to 10 minutes. 9. Meanwhile, whisk together the remaining 1/4 cup cream with the egg yolks in a small bowl. Remove the pot from the heat, and stir in the egg-yolk mixture. Pour the sauce and vegetables around the veal. Garnish with the parsley leaves and the remaining 1 tablespoon of the savory, and serve immediately.