Try It Before You Buy It: Red Copper Square Pan

LAS VEGAS - The infomercial for the square copper pan is on the airwaves several times a day, and many of you have asked Consumer Advocate Michelle Mortensen to put it to the "Try It Before You Buy It" test.

Tonight she delivers' her review with Celebrity Chef Carla Pellegrino.

Watch the video for the review.

To buy your own pan click here. 

And if you loved the dish Carla whipped up, you can snag the recipe below.

 

Roasted Veal - Serves 4 people

Ingredients

·         Whole Veal tenderloin (1.5 to 2 lbs.)

·         3 Cloves Garlic

·         ½ cup Of dry white Wine

·         3 Tablespoons Olive Oil

·         10 oz. chicken stock

·         Salt And Pepper To Taste

·         2 springs of rosemary

·         4 Sage Leaves

·         2 Juniper Berries (optional)

·         1 peeled medium onion, diced roughly (mirepoix)

·         1 peeled carrot, diced roughly (mirepoix)

·         2 stalks of celery, cut roughly (mirepoix)

ROUX INGREDIENTS:

Sweet butter 1.5 tbs.

All Purpose flour 1.5 tbs.

Preparation

1.  Preheat oven to 400F degrees temperature, truss the veal with butcher twine, bearing beneath it the sprigs of rosemary and sage leaves

2.  Place a roasting pan over a medium high flame and heat the pan for about 2 min. then add 3 tablespoons oil in a pan and sear the meat well on all sides, turning several times until it turns golden brown.

3.  Set the browned veal aside, add the Onions, garlic cloves, carrots and celery to the pan and sauté for 3-4 min. Return the seared Veal tenderloin to the pan, add the white wine, let it evaporate for a minute. 

4.  Add the chicken stock, pouring over the vegetables and avoiding the meat, cover the pan with aluminum foil, bring into the 400 F pre-heated oven and after 10 minutes, lower the temperature to 350F and let it roast for another 15 minutes, then take out the pan’s cover and cook another 5 minutes

5.  Take out your Roasted Veal, set it aside; bring the pan to the stove top and simmer the juices and vegetables for 5 minutes, season the juices with salt and pepper to taste, make the roux (melted butter and flour whisked together in a fry pan over low flame until becomes a light beige cream), add the roux to the juices and vegetables and bring it to a simmer for 2 minutes, strain the sauce and keep the gravy to coat the Roasted Veal.

6.  Slice the Roasted Veal into ¼ inch slices, pour the gravy over the meat and serve it with Rosemary potatoes.

 

 

 


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