Thursday, December 20, 2012

Veal Sweet Breads with Radishes, Grapes, Local Greens, AppleCider-Roasted Shallot Vinaigrette

This was an interesting dish prepared for a Chefs Table recently, combining the sweet and meaty flavor of sweet breads with a tart salad, peppery radishes and sweet, peeled grapes.

I've previously covered sweet breads extensively, it's one of my favorite preparations.

The local "Easter Egg" radishes were prepared by vacuum sealing them in a bag with butter, salt, pepper, shallots and thyme, then cooking sous vide at 180 degrees for 45 minutes.

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