The Gilded Fork, Author at the gilded fork™

09 Feb Herb Crusted Veal Roulade with Creamy Leek Sauce & Savory Chocolate Gravy

Posted at 12:00h in Main Courses, Recipes by The Gilded Fork

You can make this dish with either of the sauces or both for a nice visual and taste bud treat. We used free-range veal here, as the cook in charge (in this case our talented photographer Kelly Cline) is convinced it has more flavor while remaining succulent. You can also substitute chicken breast in this recipe. Serves 4 Ingredients For the roulade: 1-lb. veal cutlet (ask the butcher to cut it about 5/8″ thick from a whole top round) Two pinches sea salt, finely ground 3 Leek Leaves, opened with the green tops cut off, softened in warm salt water 1 cup Wild Rice with Leeks and Portabello Mushrooms (recipe below) 2 tablespoons melted butter ½ cup fresh chervil, finely chopped For the sauces: Savory Chocolate Gravy (recipe below) Creamy Leek Sauce (recipe below)

08 Feb Port Wine: Any Port in a Storm

Posted at 12:00h in Ingredient Profiles, Recipes, Test Kitchen by The Gilded Fork

This typically sweet wine is one of our favorite ways to end a meal, whether served with dessert or as an indulgence all on its own. In the kitchen, however, port’s richness lends itself well to enhancing sauces to accompany game meats and other savory dishes – and yes, we’ve...