One BIG Recipe: Veal Roast Dinner

Servings: 6

Ease of Preparation: Medium

Menu:

SAFFRON MUSSELS ON GRILLED BAGUETTE – Click here for the individual recipe

ROASTED BABY BUTTERNUT SQUASH WITH SALSA VERDE & GOAT CHEESE – Click here for the individual recipe

MAPLE MUSTARD VEAL ROAST WITH CHARRED BOK CHOY – Click here for the individual recipe

MIXED FIELD BERRIES WITH MACADAMIA STREUSEL – Click here for the individual recipe

Click here to download the One BIG Recipe as One BIG PDF

Shopping List:

Method:

Long Processes, starting about 6 hours before Dinner Time:

• Preheat oven to 350 F (175 C).
• For the Macadamia Streusel:
• Grate 1 ½ sticks (6 ounces/170 g) cold butter on the large side of a box grater onto a plate. Keep cold.
• Place 1 cup (240 ml) macadamia nuts into a food processor and pulse to a coarse meal, about the size of gravel.
• In a medium bowl, combine 1 cup (240 ml) all-purpose flour, ½ cup (120 ml) sugar, and the crushed nuts. Season with salt, then sift through with fingers to combine.
• Line a baking tray with a silicone baking mat.
• Add the grated butter to bowl and use hands to combine, pressing to form loose clumps, looking for the texture of a loose cookie dough.
• Transfer to the lined tray, sprinkling in a loose, even layer, and bake. Set a timer for 20 minutes.
• Mise en place:
• Strip and finely chop the leaves from 1 medium bunch of thyme (enough to yield 3 tablespoons/45 ml). Reserve for Veal Roast Marinade and Grainy Mustard Vinaigrette.
• Remove the leaves from a bunch of flat leaf parsley and roughly chop. Reserve for Veal Roast Marinade and the Saffron Mussels.
• Peel and finely chop 8-10 cloves garlic, enough to yield 4 tablespoons (60 ml). Reserve for the Veal Roast Marinade, Salsa Verde, Grainy Mustard Vinaigrette, and the Saffron Aioli.
• Rinse and de-beard (if needed) 1 pound (454 g) of mussels, discarding any that are damaged. Place into cold water to ‘purge’ for 30 minutes.
• Brine the Veal:
• In a large pot over high heat, combine 2 quarts (2 L) water, 2 cups (470 ml) kosher salt, 1 cup (240 ml) brown sugar, 12 bay leaves, 2 tablespoons (30 ml) whole cloves (spice), and 2 tablespoons (30 ml) whole coriander seeds.
• Heat, stirring, until the salt and sugar have dissolved, then immediately transfer to a very large container (‘food safe’ and large enough for 6 quarts/6 L liquid and a large roast).
• Add 4 quarts (4 L) very cold (even iced is ok…) water to the container to cool the brine.
• When cool, add a 6-bone, center-cut veal loin roast to the brine (3-4 pounds/1.5-2 kg). PRO TIP: When purchasing, be specific and tell your butcher to make sure the bones are ‘Frenched’ and well cleaned.
• Make sure the veal is completely submerged, cover and refrigerate (or keep cold) for at least 2 hours (longer is ok).
• When it is ready, pull the streusel from the oven and set aside to cool at room temperature. Turn the oven off.
• Peel and roughly chop 2 small yellow onions. Reserve half for Mussels and half for Salsa Verde.
• Cook the Mussels:
• Peel and roughly chop one small carrot.
• Peel 2 cloves of garlic, leaving whole.
• Select a large pot that has a tight filling lid and preheat over high heat.
• Add 1 tablespoon (15 ml) olive oil, the onion, carrot, and garlic cloves, and sizzle for 1 minute.
• Add the mussels and shake the pan to coat.
• Add 1 cup (240 ml) dry white wine, season with pepper.
• Cover tightly and leave over high heat to steam for 5 minutes, until the mussels are all opened.
• Immediately transfer the cooked mussels to a tray to cool, discarding the cooking liquid and the veggies.
• Steep Saffron for Aioli:
• In a small saucepan, bring ¼ cup (60 ml) water and 2 tablespoons (30 ml) white wine vinegar to a rolling boil over high heat.
• Add 3 teaspoons (15 ml, loose) saffron threads, remove from heat, cover, and leave to steep for at least 30 minutes, allowing to cool.
• For the Mussels:
• When the mussels are just cool enough to handle, remove the meat from the shells and transfer to a small bowl, discarding the shells.
• Refrigerate until needed.

Medium Processes, about 4 hours before Dinner Time:

• Preheat a broiler to high heat.
• For the Salsa Verde:
• Peel and roughly chop 10 large tomatillos, enough to yield about 3-4 cups (710-950 ml), loosely packed (canned ok). Add to a medium bowl.
• Add the reserved chopped onion to the bowl.
• Remove the stems and half of the seeds, then roughly chop 1 jalapeño and 3 serrano peppers (canned ok). Add to the bowl.
• Remove seeds and chop 1 green bell pepper and 1 Poblano pepper. Add to the bowl.
• Drizzle 1-2 tablespoons (15-30 ml) olive oil on the veggies, season with salt.
• Toss all to combine, transfer to a baking tray in an even layer.
• Broil the veggies for 10 minutes until well charred, tossing every 2 minutes.
• Separate the eggs for the Saffron Aioli:
• Crack 3 eggs into a bowl, taking care not to break the yolks, and ‘separate’ the eggs by gently lifting the yolks out with your fingers or a slotted spoon. You may prefer to work with only 1 egg at a time to reduce the risk of loss. Save the whites for another use or discard.
• When ready, remove the veggies for the tomatillo salsa from the broiler and set aside to cool completely.
• Make the Saffron Aioli:
• Strain the saffron threads out of the steeping liquid, reserving the liquid and discarding the threads,
• Add the reserved egg yolks to the bowl of a high speed blender (do not use an immersion blender), then add 1 tablespoon (15 ml) Dijon mustard, 2 teaspoons (10 ml) white wine vinegar, 1 tablespoon (15 ml) reserved chopped garlic, ¼ teaspoon (1.25 ml) salt. Pulse to combine.
• Start blending, while the motor is running, add 1 cup (240 ml) vegetable oil in a slow, steady steam until a thick mayonnaise starts to form.
• Continue blending and add the (cooled) steeped saffron water from earlier.
• Finish by adding in another ¾ cup (180 ml) of vegetable oil in the same slow stream until finished.
• Scrape the Saffron Aioli into a container and refrigerate until needed.
• For the Tomatillo Salsa:
• When the charred vegetables are fairly cool, transfer to the bowl of a food processor.
• Roughly chop the leaves and tender stems from ½ bunch of cilantro, add to the bowl.
• Add 1 tablespoon (15 ml) chopped garlic and the juice and zest from ½ lime.
• Pulse to make a fairly smooth salsa, taste and adjust seasoning with salt.
• Transfer to a container and refrigerate until needed.
• Check the streusel, break up into small chunks, transfer to a container and set aside at room temperature until needed.

Short Processes, about an hour and a half before Dinner Time:

• Preheat the oven to 375 F (190 C).
• For the Sunflower Seed Garnish:
• Spread ¼ cup (60 ml) sunflower seeds on a baking sheet in an even layer.
• Roast in the oven for 3-5 minutes, or until aromatic and starting to colour.
• Remove from the pan right away to stop the cooking, reserve at room temperature until needed for plating. Do not turn off the oven.
• For the Bok Choy:
• Trim 6 heads of bok choy (or 3 larger heads, about 1 pound/454 g total) by shaving off a thin slice from the base and removing any discoloured outside leaves.
• Slice the base in half, then pull apart at the cut and tear the leaves. If needed, rinse away any sediment under cold running water.
• Pat dry, set aside, and refrigerate until needed.
• For the Grainy Mustard Vinaigrette:
• Trim 1-2 scallions, greens only, and chop into very thin slices, enough to yield 2 tablespoons (30 ml).
• In a small bowl, combine 2 tablespoons (30 ml) grainy mustard, the juice of ½ lemon, 1 tablespoon (15 ml) balsamic vinegar, 2 teaspoons (10 ml) honey, 1 tablespoon (15 ml) chopped garlic, 1 tablespoon (15 ml) chopped thyme leaves, the chopped scallions, ½ cup olive oil, and ¼ cup (60 ml) beef stock.
• Season with salt and pepper, whisk until well combined.
• Reserve for searing the bok choy.
• Make a Marinade for the Veal Roast:
• In a bowl, combine 1 cup (240 ml) Dijon mustard, ¼ cup (60 ml) maple syrup, 2 tablespoons (30 ml) chopped thyme leaves, 1 tablespoon (30 ml) chopped garlic, and half of the chopped parsley. Whisk all to combine. Reserve for the Veal Roast.
• For Dessert:
• Add 1 cup (240 ml) whipping cream to the bowl of a stand mixer fitted with a whisk.
• Whip the cream, slowly at first, then increasing the speed when the splashing subsides, for about 3 minutes until stiff peaks form.
• Remove the seeds from a vanilla bean: starting at one end, insert the tip of a small, sharp knife halfway into the bean, taking care not to push all the way through. Run the knife tip from one end to the other, cutting just deep enough to open a long slit. Open the bean along the slit, unrolling it to a wide, flat surface. Turn the knife sideways and, starting at one end, use the edge as a scraper and remove the black, grainy residue from the inside of the opened bean, scraping from one end to the other. The tarry beans will stick to the blade. Transfer the collected vanilla to the cream, scattering. You may need to push them off of the blade with a finger or a second knife. Be sure to collect as much as possible. Reserve the pod for another use or discard. Alternatively, use 1 teaspoon (5 ml) vanilla extract for a simpler process.
• Add 2 tablespoons (30 ml) icing sugar and whip the cream until the vanilla and sugar are just combined.
• Transfer to a container and refrigerate until needed.
• Wash ½ pint (1 cups/240 ml) each of raspberries, blueberries, blackberries, and halved strawberries (or other fresh berries as preferred).
• Pat dry and lay on a towel, discarding any that are damaged or over-ripe.
• Set aside and refrigerate until needed. PRO TIP: select and add 6 serving dishes to the fridge at the same time to chill for serving.
• For the Roasted Baby Butternuts:
• Inspect 3 very small (mini or baby) butternut squashes and clean as needed.
• Slice each in half, lengthwise, and use a sturdy spoon to scoop out the seeds.
• Drizzle the cut sides with olive oil (about 2-3 teaspoons per piece), season with salt and pepper.
• Arrange the squashes, cut side down on, on a lined baking tray, set aside for a few minutes to go in with the roast.
• Dress the Mussels:
• In a small bowl, combine 1 tablespoon (15 ml) lemon juice, 2 teaspoons (10 ml) olive oil and 1 tablespoon (15 ml) chopped parsley.
• Add the steamed and chilled mussels and toss to combine.
• Reserve in the refrigerator until ready to plate.
• Preheat a grill to medium-high heat for the Grilled Baguette.
• Pull the Salsa Verde and a 3-ounce (85 g) piece of goat cheese from the fridge to come to room temperature.
• For the Veal Roast:
• Retrieve the brined veal roast from the refrigerator, rinse and pat dry, discard the brine.
• Transfer to a bowl or tray and pour over the marinade, rubbing it in with your hands to ensure even coverage, and taking care to keep the bones clean.
• Transfer the marinated veal to a roasting pan fitted with a rack.
• Place in the oven (it should still be set to 375 F/190 C), uncovered to start, and set a timer for 20 minutes.
• Add tray of Baby Butternuts to the oven at the same time, also for 20 minutes.

Dinner Time… first? Take a 20-minute break!

• When the timer goes off, check the veal roast, if a crust has formed, cover loosely with foil (loose over the top, sealed at the sides). Depending on your oven, the roast may not need to be covered. Set a timer for 40 minutes.
• If the squashes are ready, remove from the oven and cover to keep warm.
• Plate the Saffron Mussels with Grilled Baguette:

• Split a ½ baguette along its length into 2 long slices.
• Brush with vegetable oil and grill, cut side down, until lightly charred. Turn ¼ turn to make a neat ‘crosshatch’ pattern with the grill marks.
• Cut the bread into 6 portions, on an angle (ends removed) and transfer to plates.
• Spoon on a generous schmear of the Saffron Aioli and spread with the back of the spoon.
• Evenly divide the dressed mussels over the portions.
• Serve immediately.

 Sit down and Enjoy!!

• Plate the Roasted Baby Butternuts:

• Lay out 6 small plates, transfer one half of each (warm/re-heated, if needed) roasted baby butternut onto each, cut side up.
• Garnish each with Salsa Verde, crumbled goat cheese, and toasted sunflower seeds.
• Wipe the rims of the plates
• Serve immediately.
• Before sitting down… check the Veal Roast: insert a probe thermometer into the thickest part in the middle, if it registers an internal temperature of 136 F (58 C). If ready, remove from the oven, leave loosely covered and let rest for at least 20 minutes.

 Sit down and Enjoy!!

• Plate the Maple-Mustard Veal Roast and Charred Bok Choy:

• When the roast has been resting for a few minutes, heat a large cast iron pan over high heat.
• Add 2 tablespoons (30 ml) vegetable oil and heat until shimmering.
• Add the reserved bok choy, season lightly with salt and pepper, and let sit in the oil, cut side down, without tossing, for 1 minute until it starts to char on one side.
• Toss and sear until the bok choy is crisp-tender, about 2 minutes.
• Stir the Grainy Mustard Vinaigrette and add some to the pan, tossing to coat.
• Immediately remove from the heat.
• Transfer the rested veal roast to a cutting board and cut into 2 three-bone sections.
• On a large serving platter, lay out the bok choy, sprinkling over more the vinaigrette as needed.
• On top of the Charred Bok Choy, place the 2 three-bone sections next to each other, back to back with the bones inter-locked. Brush with pan drippings.
• Serve immediately, with a carving set, and carve into chops at the table.

Sit down and Enjoy!!

• Plate the Mixed Berries with Macadamia Streusel:

• Combine the berries in a bowl, use a rasp to add the zest of ½ lime. Toss to combine.
• Divide the berries into 6 chilled bowls.
• Top each bowl with a dollop of vanilla whipped cream, and a generous spoonful of the macadamia streusel.
• Serve Immediately

Congratulations, chef!! Sit down and Enjoy… And hey, make someone else do this dishes… House Rules!