July Recipe

By Stephen Treadwell

www.treadwellcuisine.com

905-934-9797

 Treadwell's Farm to Table
Pulled "Homegrown" Ontario Veal Shank with Blue Cheese Dumplings and Gremolata Sauce

2 pieces Braised Veal Shank, (cut into 1" thick pieces with bone attached)
2 tbsp Olive Oil
2 tbsp Flour for seasoning veal
2 Cups Good Quality Red Wine
2 pieces   Over ripe Tomatoes

Mushroom -cut into small bits
1 litre  Good Quality Veal or Beef Stock
2 Cups Mirepoix (carrots, celery, onions, and smoked bacon bits cut inot small pieces with thyme sprigs and bay leaf.
Salt
Freshly Ground White Pepper

  1. Pre-set oven to 400'
  2. Season veal pieces with salt and freshly ground white pepper. Lightly dust with flour
  3. Sear veal in hot pan on both sides until golden colour. Do Not Burn.
  4. Remove veal from pan
  5. Add more oil to pan (if needed) and add mirepoix. Cook until caramelized.
  6. Add red wine, tomato, mushroom bits, thyme and bay leaf.
  7. Reduce by half. Add stock, bring back to boil and turn it down to simmer.
  8. Add veal pieces. Cover with a lid and place in a hot oven. Turn heat down to a minimum.
  9. Cook approx. 2-3 hours until soft to touch.
10. Remove veal from pan. Strain cooking liquid back into pan. Return to heat and reduce to thicken.
11. Pull veal meat from bone. Keep warm.
12. Whisk in Gremolata to taste. Correct seasoning if needed. Remove sauce from the heat.
13. Dress arugula leaves with truffle oil and lemon.
14. Place pulled veal on the plate. Spoon sauce over and garnish with arugula and blue cheese dumplings.

Blue Cheese "Dumplings"
1kg Russet Potato (baked in oven with coarse salt)
175gr Ermite Bleu or similar Blue Cheese
175gr All purpose Flour (approx)
1 Egg
1 Egg Yolk
Fresh Ground Pepper
Grated Nutmeg
Pinch of salt.
 1. Bake Russet Potatoes until cooked thoroughly
 2. Cool slightly and mash to smooth
 3. Fold in crumbled blue cheese while still hot
 4. Add flour, egg, egg yolk, and seasoning. Mix to form a dough (do not over mix)
 5. Roll into small balls with floured hands
 6. Bring hot water to boil. Add dumplings and cook for 2-3 minutes or until they come to the surface. Remove and place in ice water.
 7. Once cooled, remove and place in fridge
 8. To serve, heat up a frying pan with a little bit of butter and olive oil. Once butter is beginning to bubble, add dumplings. Fry on medium heat until golden brown.

Gremolata
4 oz Soft unsalted Butter
2 pieces Garlic Cloves
1 Lemon Zest
1 piece Bay Leaf
Parsley Sprigs
Rosemary Sprigs
1. Chop all ingredients to a smooth paste. 
Garnish for Dish
Arugula
Lemon Juice
Truffle Oil