SAUCE PROVENÇAL
1 oz. olive oil
1 T. small-dice onion
1 t. minced garlic
2 vine-ripe tomatoes, peeled, seeded
¹⁄ 8 cup white wine
1 basil leaf, chiffonade
Salt and pepper, to taste
Add broccoli rabe; continue to cook. Toss in
saffron potatoes. Season with salt and pepper.

Method: Heat olive oil over medium heat. Add onion; sweat until translucent. Add garlic; sweat briefly. Small-dice tomatoes; add to pan. Deglaze with white wine; simmer until tomatoes cook down and concentrate in flavor. Finish with chiffonade of basil. Season with salt and pepper.

CHORIZO/CLAM CROQUETTE
1 oz. olive oil + as needed
¼ oz. Spanish chorizo, brunoise
1 T. fennel, brunoise
½ t. minced garlic
¹⁄ 8 cup clam juice
1 T. Pernod
¼ cup heavy cream
3 gelatin sheets
1 oz. Manila clams, chopped
1 cup all-purpose flour
1 cup beaten egg
1 cup ground panko

RAGOÛT OF CORN, LEEK AND FENNEL 1 oz. olive oil ¼ cup sliced leek ¼ cup shaved fennel 1 cup corn ½ oz. white wine ½ oz. Pernod ½ cup heavy cream 2 T. peeled Idaho potato Salt and pepper, to taste ½ t. fennel top, chopped

Method: Heat olive oil in pan over medium heat. Add leek, fennel and corn; sweat until translucent. Add white wine; reduce until sec. Add Pernod; reduce until sec. Add cream; reduce by ¼. With box grater, shred some potato directly into pan to thicken mixture. Finish with salt, pepper and fennel tops.

Method: In pan, heat 1 oz. olive oil. Add chorizo; render. Add fennel; sweat until tender. Add garlic; sweat briefly. Add clam juice; reduce by ½. Add Pernod and cream; reduce until thickened. Bloom gelatin in ice water until softened; add to pan. Add clams; toss gently until incorporated. Spoon mixture onto plastic wrap in straight line; roll tightly, tying ends with butcher’s twine. Drop in ice bath; allow to set up. Remove plastic wrap; slice into 12 equal medallions. Bread medallions in flour, egg and panko; repeat egg and panko. At service, drop croquettes into 350ºF olive oil until golden-brown.

Yield: 4 servings
PROSCIUTTO-WRAPPED TERRINE
OF VEAL

½ veal rack

1 slice (about ½-inch thick) foie gras 5 napa cabbage leaves

0.5 oz. heavy cream

6 shiitake mushroom caps Olive oil, as needed Salt and pepper, as needed

8 slices (thin-sliced) prosciutto 1 sheet (8-inch x 10-inch) caul fat 1 oz. whole butter, diced ½ shallot

5 sprigs fresh thyme 4 garlic cloves

Duo of Veal

SAUTÉ OF BROCCOLI RABE AND
SAFFRON POTATOES
1 Idaho potato, small-dice
1 cup saffron tea
2 oz. olive oil
1 garlic clove, thinly sliced
12 pieces broccoli rabe, cleaned
Salt and pepper, to taste

CHIVE BUTTER
1 shallot, shaved
2 bay leaves
3 thyme sprigs
10 chives
8 black peppercorns
1 cup white wine
1 cup champagne vinegar
1 lb. whole butter, diced
Salt and pepper, to taste
1 T. shaved chives, for garnish

Method: Put potato and tea in small saucepan; bring to a simmer. When potatoes are tender, strain from tea; reserve. Heat olive oil in skillet over medium heat. Add garlic; sauté briefly.

Method: Put shallot, bay leaves, thyme, chives, peppercorns, wine and vinegar in small saucepan; reduce until sec. Remove pan from heat; slowly whisk in butter, season with salt and pepper. Strain through chinois. Garnish with shaved chives.

1) Remove eye of rack from bone; remove silver skin or excess fat. 2) In very hot pan, sear foie gras on both sides until deep golden-brown; chill. 3) Julienne cabbage leaves; blanch in salted water. 4) Bring cream to a simmer; reduce until thickened. Add blanched cabbage; cool. 5) Toss mushrooms in olive oil, salt and pepper; roast until just tender. Cool. 6) Split veal in half lengthwise; lightly pound with meat mallet to even thickness (about ¼-inch). On sheet of plastic wrap, lay out prosciutto slices, slightly overlapping to make solid sheet. Place one piece of veal on prosciutto; spoon thin layer creamed cabbage down middle. Place foie gras