RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges KC: Veal, Cold Roast Loin with Rosemary and Balsamic Glaze - meat
I made the following this past Friday and served it on Shabbat. It was originally posted on rec.food.cooking by Sue Ford, who was kind enough to give her permission to repost the recipe here. She _substituted turkey breast_ for the veal, adjusting cooking time. I used a "falsh/false fillet" of veal. I would note that, since animals must be treated humanely if the meat from them is to be kosher, the "PC" issues regarding veal are irrelevant to kosher veal. This recipe is a definite keeper, for me. I served four people, and there was very little left over. COLD ROAST LOIN OF VEAL WITH ROSEMARY AND BALSAMIC GLAZE (from: New York Magazine, 5/26/97, recipes by Charlie Palmer) 3/4 cup balsamic vinegar 1/2 cup olive oil 1/4 cup ketchup 3 tablespoons Worcestershire sauce 1 tablespoon chopped fresh rosemary 1 tablespoon coarsely ground black pepper Salt to taste 2.5 -pound well-trimmed boneless veal loin Combine vinegar, oil, ketchup, Worcestershire, rosemary; pepper, and salt in a small bowl. Whisk together until well blended. Place the veal in a deep baking dish and pour the marinade over the top. Turn to coat well. Cover and allow to marinate for 2 hours, turning occasionally. Preheat the oven to 375 degrees. Place the veal loin with the marinade in the oven and roast, turning occasionally, for 45 minutes or until instant-read thermometer inserted into center reads 145 degrees (for medium). Remove from oven and allow to come to room temperature. Cover and refrigerate until ready to use. When ready to serve, cut crosswise, into 1/4-inch-thick slices. Place down the center of a platter, garnish with preserved tomatoes, and serve with roasted-garlic aioli (recipes below). ROASTED-GARLIC AIOLl 2 small heads garlic 1/4 cup defatted, unsalted chicken stock 1 tablespoon canola oil Salt to taste 1-1/2 cup mayonnaise Pinch cayenne pepper Preheat the oven to 375 degrees. Place the garlic, root side down, into a baking dish small enough to hold it snugly. Add stock to a depth of 1/2 inch. Drizzle with oil and sprinkle with salt to taste. Cover tightly with foil and bake for about 1 hour or until garlic is soft, adding additional liquid if needed. Remove from oven and allow to rest for 10 minutes. Cut off the top of each head. Squeeze out cooked garlic and place in a blender with mayonnaise, salt, and cayenne. Blend at medium speed till mixed, Refrigerate in a covered container until needed. MY NOTES: I put the roast and marinade in a roasting bag, which I _stapled shut_. There was no significant seepage from the bag, and I was able to take the dish straight from the refrigerator and put it into the oven. I don't have an instant-read thermometer; just stuck a regular thermometer straight through the bag, into the roast. Between the marinade and the roasting bag, the roast was wonderfully succulent. I prepared the garlic in the microwave. Half of the aioli recipe is more than enough. Take a bulb of garlic and cut across the top, exposing the tips of the cloves. Place it in a small glass container, drizzle with 1-1/2 Tablespoons of olive oil and add 1/4-cup chicken stock. Cover the container tightly with plastic wrap. Cook at 100% power (5 minutes in a 750W oven; about 4-1/2 in a 1000W oven) then let rest for 10 minutes. Continue as above. (I used low-fat mayonnaise; added some of the oil remaining from cooking the garlic to thin out the aioli.) With a potato, rice, or pasta salad as a side dish and a fresh tossed salad, you have the basis of a lovely meal which is very tasty and enjoyable, without requiring heating. Ruth
