Veal Loin, Heirloom Tomato Risotto, Smoked Olives
6-7 oz total portion per person, two medallions
Loin cleaned and cut, lightly pounded with mallet, seasoned with rosemary, thyme, parsely
Sear in pan on medium heat, add butter and lemon and allow to cook slowly to preferred temperature.
Risotto
Presoak rice in tomato stock at room temperature 3 hours
3 oz per portion
.5 oz shallot, fine dice
6 oz Tomato stock
1 oz Butter
¼ Lemon, fresh squeezed
1 oz Parm
2 oz heirloom tomato puree, blended smooth
1 oz piquillo pepper puree
Heat rice and tomato stock, add remaining ingredients, butter, parmesan and lemon last. Adjust seasoning and serve.
Tomato Stock
2 gallons water
8 oz sun dried tomato
1 pound tomato trim, seeds
4 oz fresh thyme, rosemary and basil stems
3 oz shallots, chopped
3 oz garlic, broken
Salt and pepper
5 bay leaves
Smoked Olive Puree, 1 oz per portion
12 oz kalamata olives, rinsed well
4 oz shallots
2 oz garlic
2 oz olive oil
Smoke all 30 minutes
Blend smooth andpass through tammis. Reserve and chill until use.
Basil Oil
1oz per person, reserve remainder
500 grams oil
100 grams basil leaves
75 grams spinach leaves
Chop fine and blend smooth, drip through chinois and coffee filter overnight
Garnish with Arugula
Chef John Brand 