4 grain-fed veal cheeks*

Freshly ground salt and pepper

45 ml (3 tbsp) sunflower oil

1 onion, diced

1 carrot, diced

1 leek, white portion only, diced

2 stalks of celery, diced

1 branches of thyme

2 cloves of garlic, chopped

150 ml (2/3 cup) white wine

500 ml (2 cups) veal stock

 

*Available at specialty butcher shops.

 

 

Preheat oven to160°C (325°F). Season the grain-fed veal cheeks with salt and pepper.  Heat oil in a skillet over medium-high heat and brown the cheeks on all sides. Add onion, carrots, leaks and celery. Season with salt and pepper. Sweat the mixture, stirring for 15 minutes. Add thyme, garlic and veal cheeks. Add white wine, and enough veal stock to just cover the cheeks.

 

Cover and bake for 1 1/2 hours, then remove the cheeks.

 

Strain the liquid and skim off fat. Pour the liquid into a saucepan, heat and reduce by half. Transfer the veal cheeks into the reduced liquid. Keep warm.

 

 

 

 

500 g (1 lb) grain-fed sweetbreads

Freshly ground salt and pepper

15 ml (1 tbsp) sunflower oil

50 g (2 oz) butter

1 twig of thyme

15 ml (1 tbsp) honey

A dash of sherry vinegar

 

 

Soak the sweetbreads in cold water over night, and the next day drain, poach in salted water for 2 to 3 minutes, and then refresh in ice water. Carefully remove the skin and fibres, then dry the sweetbreads with a cloth and refrigerate for a few hours.

 

Season the sweetbreads with salt and pepper. Heat oil in a skillet and cook the sweetbreads over medium heat for five minutes. Lower the heat, and continue cooking sweetbreads on all sides for another 5 minutes. Pour off fat, add butter and thyme, and continue cooking basting frequently with melted butter for 7 to 8 minutes, until crisp. Add honey. Deglaze the skillet with a splash of sherry vinegar, coating the sweetbreads while stirring.

 

 

500 g (1 lb) parsley roots, peeled and cut in pieces

500 ml (2 cups) milk

Salt and pepper

125 ml (1/2 cup) 35% cream

125 g (1/4 de lb) butter

 

In a saucepan, cook the parsley root with the milk. Season with salt and pepper and cook for about 30 minutes uncovered. Drain and discard the milk.

 

Heat the cream and butter in a saucepan. Purée the parsley root in a blender. Pour in the butter and cream mixture and process until the mixture is smooth.

 

 

2 parsley roots, peeled and cut in half

8 asparagus heads

15 ml (1 tbsp) sunflower oil

Salt and pepper

50 g (2 oz) butter

150 g (5 oz) Maitakee mushrooms, blewit mushrooms or another mushroom of your choosing

45 ml (3 tbsp) white stock

 

 

Cook parsley root in salted water for 4 to 5 minutes. They should be crunchy. Cool in ice water and drain. Blanch the asparagus in salted water, cool on ice for 2 to 3 minutes, and drain.

 

In a skillet, cook the parsley root with oil. Season with salt and pepper and transfer to a platter. Add butter to skillet and sauté the Maitakee or blewit mushrooms for 2 to 3 minutes. Season with salt and pepper. Add the asparagus, parsley root, then the white stock tossing until the vegetables are glistening.

 

Spoon the parsley root purée onto a rectangular platter, then the coated veal cheeks with the braising juice. Arrange the mushrooms on the side, then set the sweetbreads on top.