Veal with Multigrain “Grits” & Kunick Cheese
Scott Anderson, Elements and Mistral in Princeton, New Jersey / April 2013
For 4 servings
- 1/2 cup barley
- 1/2 cup spelt
- 1/2 cup rye
- 1/2 cup freekeh
- 2 lbs. unsalted butter
- veal stock
- vegetable stock
Heat oven to 350°F.
Spread out each grain on separate baking sheets; toast barley 40 minutes; toast spelt and rye 30 minutes; toast freekeh 20 minutes; remove each from oven as finished; cool.
Heat butter in large pot; add toasted grains; cook until brown; remove from heat.
Place grains and butter in a blender; blend until coarse puree forms; strain through fine chinois into airtight container; cover; place grains in a pot.
Cover grains with equal amounts veal and vegetable stock; bring to a boil; reduce heat to medium-high; simmer until grains are tender; remove from heat; drain, reserving liquid in a bowl; reserve grains separately.
Toasted milk chips:
- 1 cup whole milk
- 1 cup hay, toasted
- .5 grams low gellan gum
- .5 grams xanthan gum
- canola oil (for frying)
Bring milk and hay to a boil in a saucepan; reduce heat to medium; simmer 5 minutes; remove from heat; strain through fine chinois into clean saucepan; discard hay.
Bring milk to a boil; add gellan and xanthan gums, whisking until dissolved; spread out mixture on baking sheet lined with nonstick baking pad; place in dehydrator; dehydrate until dry; break into chips; reserve.
Heat oil in deep fryer to 350°F.
Working in batches, fry chips until brown and crispy; remove with a spider; place on paper towels to drain; reserve (keep warm).
Kunick cheese puree:
- 1 wheel Kunik cheese, rind removed (see note below)
- 2 Tbsps. whey
- 2 g. gum arabic
- 1 g. xanthan gum
- 4 2-oz. portions veal loin
Place cheese and whey in a blender; puree until smooth; place in airtight container; cover; reserve.
Place reserved grain butter, 2 cups reserved grain cooking liquid, gum arabic, and xanthan gum in a blender; blend until emulsified; cool; place each veal loin piece in a vacuum-sealable plastic food bag; add 1 Tbsp. grain butter mixture to each; vacuum-seal; cook sous-vide, maintaining water bath at 140°F, 20 minutes; remove bags from water bath; remove veal from bags; reserve (keep warm).
To serve, place a small spoonful of the “grits” in the center of a plate; top with veal; place 3 small dollops of Kunik puree around the grits; top veal with 3 chips.
What to drink: Bodegas Bagordi Rioja Crianza 2001 Food Arts Note: Kunik is a triple crème cheese made from goat’s milk and Jersey cow cream by Nettle Meadow Farm & Cheese in Thurman, New York, in the Warrensburg area of the Adirondacks. For info: www.nettlemeadow.com/kunik.html.