I had some poblano peppers in the house that needed to be used up, so I jumped online to see what new recipe I could make with these peppers to accompany the Veal. I found this Blue Ribbon Recipe for Poblano Potato Gratin on Epicurious, one of thier highest ranked recipes of all time. It comes from a 2008 issue of Gormet magazine and I just happened to have all the ingredients on hand. Lovely!
For the Gratin, you will need:
1 1/2 pounds fresh poblano chiles (about 5)
1 pound onions, cut lengthwise into 1/4-inch strips
1 tablespoon vegetable oil
3 pounds large Yukon Gold potatoes
1 1/2 cups heavy cream
3/4 cup whole milk
1 teaspoon Salt
1 teaspoon White Pepper
1/2 teaspoon Ground Mustard
Scant dash of Cayenne Pepper
veal cutlets in a rich mustard and sage sauce. Here is how I made the veal...
Add about two tablespoons of minced shallots to same skillet and stir 1 minute. Add 1/3 cup beef broth, 1 tablespoon minced sage and two tablespoons of mustard to the skillet and bring to a low boil until very thick, scraping up browned bits, about 4 minutes.
Add 1/3 cup of half and half and boil until liquid thickens to sauce consistency, about 1 minute. Mix in remaining 1 tablespoon minced sage, add back the veal along with any juices exuded by the meat. Adjust seasoning. Place one cutlet on each plate and spoon sauce over.
spicy caesar salad I made) and you have a really wonderful and flavorful dinner. Oh, Jim and I really enjoyed this!
My recipe inspirations: