Celery and Grape Salad
- Place the cauliflower in a glass jar.
- In a small pot, bring the water, vinegar, honey, garlic and a pinch of salt to a boil. Simmer for 5 minutes. In a sieve set over the jar of cauliflower, strain the hot liquid. Seal the jar and let cool.
- Let marinate for 24 hours in the refrigerator to allow the flavours to develop.
- Using a vegetable peeler, peel the celery into long ribbons and place in a bowl of ice water to help them curl.
- When ready to serve, drain the celery ribbons and the cauliflower and place in a bowl. Add the grapes and pecans. Mix well and adjust the seasoning.
Braised Veal Cheeks
- With the rack in the middle position, preheat the oven to 275°F (135°C).
- In a large ovenproof pot over high heat, brown the veal cheeks in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pot over medium heat, soften the vegetables in the butter. Deglaze with the wine. Add the veal stock, bay leaf, thyme and veal cheeks. Bring to a boil.
- Cover and cook in the oven for 3 to 4 hours or until the meat is fork tender. Remove the meat from the pot and keep warm.
- Over medium heat, reduce the sauce until thickened. Adjust the seasoning.
- Meanwhile, in another pot over medium heat, soften the onion in the butter. Add the cauliflower and milk. Bring to a boil and simmer for 15 minutes or until the cauliflower is tender.
- In a food processor, purée the cauliflower mixture until smooth. Season with salt.
- Place the veal cheeks over the cauliflower purée. Drizzle with the sauce and serve with the celery and grape salad.
This recipe was created by Café RICARDO chef, Isabelle Deschamps-Plante.