FRESH VEAL SWEETBREADS WITH PORCINI SAUCE & CARROT SALAD
Make and share this Fresh Veal Sweetbreads With Porcini Sauce & Carrot Salad recipe from Food.com.
Provided by Food.com
Categories Meat
Time 35m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- For the salad:.
- Put all ingredients, except oil, in bowl (if hand whisking) or food processor. While mixing slowly drizzle in oils until smooth and emulsified.
- Toss all ingredients in a bowl with 3-4 tablespoons dressing. Salt & pepper to taste.
- For the sweetbreads:.
- Heat Oven to 400 Degrees. Heat large heavy sauté pan. Season pressed sweetbread with salt and pepper, dredge in flour.
- Heat heavy sauté pan, add oil and 2 tablespoons butter, warm until butter melts. Add floured sweetbread, sear well on all sides - three minutes on each side - add remaining butter, rosemary and thyme - baste sweetbreads until firm - approximately four minutes. Remove to plate and keep warm.
- Add garlic and shallot to the same pan with residual butter. Add mushrooms and stir until brown. Deglaze pan with wine, add heavy cream and simmer until reduced by half.
- Divide sauce among four plates, slice sweetbreads, set on sauce and garnish with carrot salad.
Nutrition Facts : Calories 1185.8, Fat 103, SaturatedFat 20, Cholesterol 122.8, Sodium 393.6, Carbohydrate 59.3, Fiber 4.1, Sugar 5.9, Protein 9.1
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.
PERSIAN STYLE CARROT SALAD
Make and share this Persian Style Carrot Salad recipe from Food.com.
Provided by Artandkitchen
Categories Apple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Don't add salt, it would soak water!
- Refrigerate at least one hour.
- Serve and enjoy.
SWEETBREADS AND MUSHROOMS
Sweetbreads are so delicious! Pity they have fallen out of fashion. This recipe is an old favorite from San Francisco a la Carte. The authors suggest serving the sweetbreads with brown rice, broiled tomatoes and fresh green beans. The blanching directions come from Julia Child (who else?).
Provided by MariaLuisa
Categories Beef Organ Meats
Time 5h25m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- To blanch sweetbreads, first wash in cold water, then place in a bowl and soak for about 2 hours in several changes of cold water . Pull off as much membrane and filament as you can without tearing the flesh. Soak for another 2 hours, this time adding 1 tablespoon of vinegar per quart of cold water. Pull off the filament and remove connecting tubes between lobes, if present. Place sweetbreads in a saucepan and cover by about two inches with boiling water. Add the salt and lemon juice (1 tsp salt and 1 tablespoon lemon juice per quart of water). Bring to a bare simmer and cook for 15 minutes. Drain and plunge into cold water for 5 minutes. Drain.
- When ready to cook, cut the blanched sweetbreads into bite-size cubes and brown them in the butter in a roomy skillet (You may need to brown them in two batches so as not to crowd them). Remove the sweetbreads to a plate. In the same skillet quickly brown the mushrooms over a brisk flame, adding more butter if needed. Add the lemon juice to the skillet and cook, covered, for 3 minutes.
- Return the sweetbreads to the skillet and add the chicken stock, tomato paste, sherry (I actually prefer dry marsala -- port or madeira would probably be OK, too), and bay leaf. Simmer, uncovered, over medium heat for 15 minutes. Add pepper. Dissolve the arrowroot in the white wine and add to skillet to thicken.
- The sweetbreads may be prepared ahead of time and refrigerated. Return to room temperature before reheating.
Nutrition Facts : Calories 88.2, Fat 4.5, SaturatedFat 2.6, Cholesterol 11.4, Sodium 955.2, Carbohydrate 6.4, Fiber 0.8, Sugar 3.1, Protein 2.4
VEAL SWEETBREAD (PANCREAS)
Veal Pancreas. I actually made this and it was.......different. Tasted good, the texture was a little doughy and it took getting used to.
Provided by David04
Categories Veal
Time 50m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Soak sweetbreads in iced cold water for about 12 hours, changing the water regularly, until the water stays clear.
- Place your sweetbread in a pot covered with cold water, optional to add lemon juice or vinegar.
- Bring to the boil and let them simmer for a few minutes.
- Then, quickly cool them down in iced cold water.
- Trim them down and peel the membrane off of the sweetbreads.
- In a saucepan, saute sliced mushrooms in butter. Add cream, red wine, and pepper.
- Add the sweetbreads.
- Simmer until the sauce is reduced about half, for approximately 20 minutes.
Nutrition Facts : Calories 541.5, Fat 55.6, SaturatedFat 34.7, Cholesterol 193.6, Sodium 129.1, Carbohydrate 4.8, Fiber 0.2, Sugar 0.6, Protein 3.1
DAIKON CARROT SALAD
Make and share this Daikon Carrot Salad recipe from Food.com.
Provided by Boomette
Categories Vegetable
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Grate carrot, cucumber and daikon together into a medium bowl. Stir in horseradish and a pinch of salt. Add a spoonful of mayo and two heaping spoonfuls of sour cream. Mix well, adding additional mayo or sour cream as needed to pull the salad together. Taste, adjust horseradish and salt as needed.
SAUTEED SWEETBREADS (LAMB OR VEAL)
Sweetbreads are a bother to prepare but are well worth the effort. Sweetbreads are the Thymus gland or pancreas of the animal. They are crisp on the outside and smooth inside when cooked right.
Provided by Bergy
Categories Veal
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Put Salt& vinegar in a saucepan with enough water to cover the sweet breads, bring to a boil.
- Add sweetbreads, cover and simmer for 20 minutes.
- Immediately drain and cover with cold water.
- Drain and cover with cold water.
- Remove all the membranes and tubes.
- Slice in half crosswise (you'll have 8 halves).
- Dredge in flower& garlic.
- Heat butter& oil in a skillet.
- Saute the sweetbreads until browned3-5 minutes.
- Sprinkle with the bacon.
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