brussel sprouts

Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts

Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts

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A  dish like this demonstrates to the foam and tweezers-camp cooks why good, old-fashioned, well-established and expertly prepared great food will never die!
Give me this over a plate of  “edible earth, foraged spring moss, chocolate covered ants topped with wheat-grass foam”, anytime ! 🙂
But then again, maybe that’s just me……?
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Bon Appétit !   Life is Good !
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Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts

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Caramelized Onion Slice

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Bone-In Rib Eye With Sautéed Potatoes And Brussel Sprouts

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Foie De Veau “Berlinoise”

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Kalbs Leber “Berliner Art”, Sauted Veal Liver “Berlin Style”,
with Brussel sprouts and potato gnocchi in asiago cream.
I know, I know- Offal again . But, I just love that stuff   🙂
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Ingredient’s :
Liver:
Veal liver,  trimmed, thinly sliced
Coating mixture,   flour, cornmeal, cayenne pepper, kosher salt
Oil to saute,
Butter to saute,

Gnocchi:
Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted
Eggs,  whole, whisked
Heavy cream,
Tomato sauce,   very small amount
Asiago cheese,   grated
Kosher salt,
Cayenne pepper,
Butter,   to saute

Brussel Sprouts:
Brussel sprouts,   outer leaves removed, halved, blanched
Onions,   fine brunoise
Bacon,   fine julienne
Roasted garlic paste,
Kosher salt,
Cayenne pepper,
nutmeg,   grated
Butter,   to saute

Garnish:
Onions,   finely sliced
Fiji apples,   sliced, cored
Oil,   to saute
Butter,   to saute

Method :

Liver:
Dredge liver in coating mixture, shake off excess. Saute in hot oil until golden brown, discard oil. Add butter and saute on both sides until butter  is foamy. remove to absorbent paper.

Gnocchi:
Add egg, seasoning and flour to potatoes, mix lightly until smooth. Shape into gnocchi. Cook a sample. If too soft, add flour. If too dense, add egg. Cook in boiling water until gnocchi float. Remove with slotted spoon into strainer. Saute in melted butter, add heavy cream, a small amount of tomato sauce and seasoning. Reduce until texture is creamy, remove from heat and add grated cheese.

Brussel Sprouts:
Saute bacon until fat has rendered and bacon is crispy. Add onions and saute until onions are translucent. Add butter, Brussel sprouts, garlic and seasoning. Saute until sprouts are heated through.

Garnish:
Dredge onions and apples in coating mixture, shake off excess.  Saute in hot oil until golden brown, discard oil. Add butter and saute until butter  is foamy. Remove to absorbent paper.
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Serving suggestion:  See pictures.

Bon Appetit !   Life is Good !
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