Coffee-Roasted Veal Loin with Smoked Oyster Mushrooms

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
20 servings

This veal loin has a coffee-based rub, which pairs great with morel mushrooms, cauliflower, blueberries and Brussels sprouts.

Ingredients

20 4-oz. veal loin portions
2 cups crushed anodyne coffee beans
2 tbsp. salt
2 heads cauliflower
1 tbsp. yellow curry powder
2 cups 2% milk
2 cups chicken stock
1 tbsp. salt
3 lb. oyster mushrooms
½ cup pickling spice
1 tbsp. butter
1 tsp. canola oil
1 tbsp. white wine
1 tsp. lemon thyme, leaves left whole
Pinch salt
80 blueberries, for garnish, four per serving
20 tsp. butter, for garnish, 1 tsp. per serving
40 blanched Brussels sprouts, quartered, for garnish, 2 per serving

Steps

1. Roll edges of veal in crushed coffee. Sear in hot skillet. Finish in oven to desired doneness.

2. Combine cauliflower, curry powder, milk, chicken stock and salt in saucepot. Cover. Simmer until cauliflower is cooked through. Remove from heat. Puree until baby smooth. Strain.

3. Toast pickling spice in dry pan until it starts to smolder. Transfer to metal baking pan.

4. Place mushrooms in perforated pan over top and wrap tightly to trap smoke. Put over low heat to allow spice to continue smoldering. Smoke mushrooms.

5. To order: Melt butter, add mushrooms and thyme. Saute Deglaze with wine. Season to taste. Garnish and serve.

Recipe by  Watertown Regional Medical Center, Watertown, Wisc.

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources