Page 33 - AAA Every Day – AAA Hudson Valley – November/December 2019

Enjoy this tasty recipe from The Century House Recipe: Veal Oscar (1 serving)
INGREDIENTS
1 veal cutlet, pounded thinly 3 tablespoons of vegetable oil 2 tablespoons of flour
2 tablespoons of butter
Hash:
4 ounces fingerling potatoes, halved 6 pieces asparagus, chopped
3 tablespoons of vegetable oil
4 cups of water
salt and pepper, to taste
3 ounces of lobster meat
2 ounces of dry sherry
2 ounces of béarnaise sauce (see recipe below)
salt and pepper, to taste
Béarnaise:
1 egg yolk
1 tablespoon of white wine vinegar 1/2 teaspoon of lemon juice
1.5 teaspoon of chopped tarragon 1.5 tablespoon of minced shallot
1 stick of butter, melted and milk solids removed
1/2 teaspoon of cold butter
salt and pepper, to taste
INSTRUCTIONS
Béarnaise:
• The sauce can be made up to one hour prior, hold sauce at room temp, do not
let it get too hot since it will break.
• In a medium sauté pan on medium heat, sauté shallots with 1/2 teaspoon
cold butter
until translucent, about 3-4 minutes.
• Add vinegar and cook another minute or so. Set aside and cool completely. • In a blender or food processor, add the egg yolk and lemon juice and blend
until pale yellow and slightly thickened.
• With the blender on, slowly add in the warm butter and until the mixture
emulsifies and thickens 3-4 minutes.
• Once the sauce is creamy, remove from the blender and add your shallot
mixture and chopped tarragon. • Season to taste.
Hash:
• Add 4 cups of water to a saucepot, season with a pinch of salt and bring to boil • Once at a boil, add your potatoes and cook until just under, about 5 minutes.
• Drain the potatoes and set aside.
• Add oil to a sauté pan on medium-high heat.
• Once the oil is hot, add your potatoes and sauté until golden brown, about 2-3 minutes.
• Add asparagus tips and cook for 45 seconds more. Remove from heat and set aside, but keep warm.
• Season to taste.
Veal Cutlet:
• Add oil to a medium sauté pan and turn to medium heat.
• Combine a pinch of salt and pepper with the flour, coat the veal cutlet in the
seasoned flour and place in sauté pan.
• Sear on both sides for 1 minute or until cutlet is golden brown.
• Remove cutlets from pan and set aside.
• Add butter and lobster to the pan and cook for 1 minute.
• Remove pan from heat and deglaze with sherry.
• Return pan to heat and stir lobster with sherry, the mixture will start to thicken.
• Place fingerling/asparagus has on the plate, place veal cutlet on top and pour
cooked lobster over top
• Finish with béarnaise sauce. • Season to taste.
NOV/DEC 2019 I 25
The experience reminded him that the program has impacted so many people in countless different ways. When the call for volunteers goes out, the staff is quick to sign up to do their small part, as many know the program is helping local neighbors and friends.
In any month, more than 355,000 individuals are served by the Food Bank’s member food pantries, soup kitchens and shelters. “Enjoy One Share One
has allowed the Food Bank to help countless people throughout the past ten years,” said Mark Quandt, executive director of the Regional Food Bank. “We
are proud to partner with The Century House and congratulate them on reaching such an impressive milestone. This program is a great example of how one idea can grow over time to make a major impact.”
The Century House has a lot to celebrate, marking its 70th anniversary as an independent, family-owned business. Owners and management plan to celebrate both milestones by expanding the Enjoy One Share One program to include guests who purchase a take- out meal.
DeMers concluded by saying, “We believe the patriarch of our family, Jim O’Hearn – whose dream it was to serve great meals within his home – would brim with pride to know that his family continues the tradition of feeding the community in his home and beyond his doors.”
AAA is proud to partner with The Century House Restaurant and Hotel to give our members exclusive discounts throughout the year. See full offer details at AAA.com/discounts.