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Tag Archives: veal_demi_glace
This is a dish you would pay for in a restaurant (and I have) but can make at home. I learned the techniques in the Napa Rose Cooking School to make this dish. It takes a long time to prep and is a bit expensive (the veal demi-glace is $25) but is definitely worth it. The best part is you can make it in advance, cook it the next day and it tastes even better. It is wonderful with any side dish, but I found that pan roasted sweet corn kernels go particularly well with it.
The recipe calls for a zinfandel and if you substitute a different wine, make sure it is fruit forward and low in tannins. I used Wilson Creek 2006 Estate Zinfandel when I made it. Whatever wine you use, make sure it is one you would be happy to drink.