A Taste of Pennsylvania Cookbook

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BEEF & VEAL DAYVeal Blanquettewith Rice Pilafpresented by Brian D. Peffley CEPC, CCE, AACChef Instructor, The Lebanon County Career &Technology Center Culinary & Pastry Arts ProgramsYields: 5 ServingsVeal BlanquetteCover the veal with cold water and blanch.Combine the veal with the stock; simmerthe veal until tender, about 1½ hours. Addthe sachet during the final half hour ofcooking time. Remove sachet and discardand reduce the stock briefly.Combine roux with the stew; simmer themixture until it is thickened.Stew the mushrooms and pearl onions inbutter until tender. Add the lemon juice,salt and pepper to taste; reserve.Combine the egg yolks and cream forliaison. Temper with hot stew and add backto mixture.Add mushrooms and onions and adjustseasoning.Serve with rice pilaf or pasta.Rice PilafPreheat oven to 350˚F.Sweat the onions in butter. Add the riceand stir it in to coat with the butter, thenadd the hot stock and bay leaf.Bring the liquid to a boil. Cover thepot, transfer it the oven and cook for20 minutes, until the liquid is absorbedand the rice is tender.VEAL BLANQUETTE:4 lb. veal meat, dicedCold water as needed2 qt. white beef stock1 standard sachet d’epices4 oz. white roux1 1 ⁄2 lb. mushrooms1 oz butter2 Tbsp. fresh lemon juice2 egg yolks8 fl. oz. heavy cream20 each pearl onionsSalt to tasteBlack pepper to tasteRICE PILAF:1 Tbsp. onions, diced small1 Tbsp. butter7 oz long-grain rice14 fl. oz. hot chicken stock1 bay leaf1⁄4 tsp. saltPinch peppercontinued next pageWINE PAIRING Winery at Wilcox Elk Country Red51
BEEF & VEAL DAYcontinued from previous pageUse a kitchen fork to separate the grains ofrice and to release the steam.(An average portion size is 3 ounces of rice.)DAIRYSPOT.COM HEALTHY TIPMom & Dad, be a good role model. Ifyou want your kids to develop healthyhabits, like drinking milk and eatingvegetables, you should, too. No matterwhat we say, kids are more likely to dowhat we do.52
Page 2 and 3: 2013 Recipe BookContentsMUSHROOM DA
Page 6 and 7: MUSHROOM DAYMushroom Duxellefor Pas
Page 15 and 16: MUSHROOM DAYSeared Scallopswith Cha
Page 20 and 21: VEGETABLE DAYTony’s Giambotte(Gra
Page 22 and 23: Renee’s Sautéed SaupeVEGETABLE D
Page 24 and 25: VEGETABLE DAYcontinued from previou
Page 26 and 27: VEGETABLE DAYcontinued from previou
Page 30 and 31: WEIS DAYComfort Food Makeoverfeatur
Page 32 and 33: WEIS DAYWild Mushroom and &Gruyere
Page 34 and 35: WEIS DAYKettle StyleJambalayapresen
Page 36 and 37: WEIS DAYTesoroMarinara Sause Saucep
Page 40 and 41: PORK DAYSautéed Medallions of Pork
Page 42 and 43: Roast Stuffed Pork Loinwith Buttern
Page 44 and 45: PORK DAYHerb Seared Pork Tenderloin
Page 46 and 47: PORK DAYHerb Roasted Pork Loinover
Page 48 and 49: PORK DAYDijon-Crusted Porkwith Pan-
Page 50: PORK DAYBabunya’sPork Chop Milane
Page 57 and 58: BEEF & VEAL DAYcontinued from previ
Page 62 and 63: APPLE DAYRoasted Loin of Porkwith a
Page 64 and 65: APPLE DAYFried AppleBread Puddingpr
Page 66 and 67: APPLE DAYcontinued from previous pa
Page 72 and 73: Caramelized Brussel Sproutsand Appl
Page 78 and 79: Mozzarella-RicottaFlatbread3-EVERY-
Page 80 and 81: 3-EVERY-DAY OF DAIRY DAYTiramisupre
Page 82: SpecialtyCrops Day
Page 85 and 86: SPECIALTY CROPS DAYFresh Pennsylvan
Page 87: SPECIALTY CROPS DAYcontinued from p
Page 91 and 92: SUPPLEMENTAL RECIPEScontinued from
Page 93 and 94: SUPPLEMENTAL RECIPESBaked Apples wi
Page 95 and 96: SUPPLEMENTAL RECIPEScontinued from
Page 97: Notes

A Taste of Pennsylvania Cookbook

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