VEAL BRAISED IN MILK AND HONEY WITH BUTTERED TURNIPS Recipe courtesy Tyler Florence Yield: serves 6-8 Time: 3 hours 30 minutes 4 lb boneless veal shoulder, tied Koser salt and freshly ground black pepper Extra-virgin olive oil 1/2 gallon milk 3 tablespoon honey 1/4 bunch fresh thyme 4-5 dried porcini mushroom 4 cloves garlic, peeled Preheat oven to 350 degrees F. Set a heavy-based pot with fitting lid or Dutch oven over medium-high heat. Add a 3-count of olive oil. Season veal with plenty of salt and pepper then brown all over in pot so the shoulder has a nice crust. Add garlic, thyme and mushrooms then pour in milk and stir in honey. Cover and roast in the oven for 3 hours until the veal is fork tender. Once cooked, remove meat from pot and set aside. Pour braising liquid along with mushrooms and garlic into a blender and puree until slightly thickened and silky smooth. Add plenty of freshly ground black pepper and pour back over meat. Serve with Buttered Turnips. BUTTERED TURNIPS: 6 medium-sized turnips Extra-virgin olive oil Kosher salt 2 tablespoons unsalted butter 2 tablespoons chopped flat-leaf parsley Preheat oven to 350 degrees F. Peel and quarter turnips. Set out on a roasting tray and drizzle with olive oil. Season with salt and roast for 25 -30 minutes until just tender. Remove from oven and toss in a large mixing bowl with butter and parsley so they are evenly coated and glossy. Season with salt.
COQ AU VIN Recipe courtesy Tyler Florence Yield: serve 4 Time: 1 hour 45 minutes 1 whole chicken 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper Extra-virgin olive oil 2 carrots, cut into chunks 1 large onion, cut into chunks 3 ribs of celery, cut into chunks 1 bay leaf ¼ bunch of thyme 1 bottle of dry red wine 1 cup pearl onions, peeled 1 cup mushrooms, halved 4 slices thick-cut bacon, cut into long pieces 3 tablespoons, chopped flat-leaf parsley Break chicken down into 10 pieces: 2 legs, 2 thighs, 2 wings and quartered breast pieces. Set a heavy-based pot over medium heat and add a 3-count of olive oil. Dredge chicken pieces in seasoned flour then brown evenly all over – about 7-10 minutes. Add carrots, onion, celery, thyme and bay leaf. Pour in wine and using a wooden spoon scrape off any brown bits from the bottom of the pan. Cover and simmer over low heat for 1 hour. Remove lid and take out chicken. Strain out the braising liquid and discard the vegetables then reduce the liquid for 15 minutes until it is syrupy and slightly glossy. Place chicken back in the liquid. Cook bacon in a large sauté pan over medium heat to render the fat. Once bacon is crispy remove from pan and drain on paper towels, reserving the fat in the pan. Add pearl onions to the pan and sauté until golden and caramelised on the outside – season with salt and pepper. Set aside and cook the mushrooms in the same pan, season well with salt and pepper. Toss bacon, pearl onions, and mushrooms back into the pot with the chicken. Finish with chopped parsley and serve.