Vitello Tonnato

Seasonal Recipe of the Week
This is a recipe for a dish I learned in 1975 when I had my first kitchen job at Montana Palace in NYC, and I have loved it ever since! Yes you have to cook it, but you do that in advance, when it's cool and serve it chilled. It actually improves by doing it ahead of time. For those of you who don't eat veal, you can use the same sauce on chicken or even swordfish.

Ingredients
1 (2 to 2 1/2-pound) veal roast from the leg or loin, boned and tied
1 cup chicken stock
1 cup dry white wine
1 cup chopped yellow onions
1/2 cup chopped carrots
1/2 cup chopped celery
1 large sprig fresh rosemary
2 bay leaves
1 teaspoon black peppercorns
2 (6-ounce) cans oil-packed solid white tuna, drained
8 anchovy fillets, drained and chopped
2 teaspoons capers, rinsed, plus extra for garnish
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/2 cup Mayonnaise
Kosher salt
Freshly cracked black pepper
Chopped parsley leaves, for garnish
Lemon slices, for garnish

Procedure
In a large Dutch oven or casserole, combine the veal, chicken stock, wine, onions, carrots, celery, rosemary, bay leaves, and peppercorns. Add water as needed to cover the meat and bring to a boil. Reduce the heat to a simmer and cover tightly. Simmer, turning once, until the meat is tender and an instant-read thermometer registers 145 to 150 degrees F, about 50 minutes to 1 hour.Transfer the veal to a platter and let cool. Strain and reserve the cooking broth. Wrap the veal tightly and refrigerate until well chilled (up to 24 hours). To make the sauce, combine the tuna, anchovies, capers, white wine vinegar, lemon juice, and lemon zest in a blender or food processor and blend to a very smooth texture, about 2 minutes. Add the mayonnaise and process to blend thoroughly. Add 1 tablespoon of the reserved cooking broth. Add more, if desired, to taste or for a thinner consistency. Refrigerate in a tightly sealed container for at least 2 and up to 24 hours. (The sauce tastes best if made 1 day in advance and allowed to rest overnight). To serve, thinly slice the meat and arrange on a platter. Drizzle the sauce over each slice, season generously with the kosher salt and black pepper. Garnish by sprinkling with additional capers and chopped parsley. Arrange the lemon slices around the platter and serve. Perhaps you are going to need some wine, some bread, and a salad.

Broiled Swordfish with Bacon

Seasonal Recipe of the Week
You don't eat fish? Why? Just because we are nowhere near water? This is not an excuse. I have switched to buying IQF fish: individually quick frozen in individual portions. It's very good quality fish which is available in stores all over town. And swordfish in particular, due to its meaty texture and high fat content, freezes extremely well. I also picked this recipe because everybody loves anything with bacon in or on it. I have heard many a vegetarian say the only thing they miss in the meat world is bacon. So here it is:

Ingredients
2 swordfish steaks about 1 inch thick (about 8 ounces each)
Salt and pepper to taste
2 small yukon gold potatoes (skin on) parboiled for 10 minutes, cooled and then thinly sliced
1 small onion thinly sliced
2 slices apple wood smoked bacon cut into thirds
1/2 diced red and green pepper
1 tablespoon good quality olive oil
1 tablespoon chopped parsley to garnish

Procedure
Preheat your broiler. Line a baking sheet with tin foil and sprinkle with olive oil. Sprinkle both sides of the swordfish steaks with salt and pepper, and place on sheet pan. Cover steak with thin slices of potato. Top with sliced onion and peppers and then top with bacon. Drizzle the rest of the olive oil on top and add a bit more black pepper. Broil until the vegetables are lightly charred, the bacon is cooked, and the fish flakes when you put a fork into the side. Now, broiler strength is different so timing can be tricky. I recommend 10 minutes and check it. Top with chopped parsley.

I would serve this with a nice crisp salad and a chilled Sauvignon Blanc. Call me and I'll be there for dinner!