Pine nuts

Parmesan cheese, shredded

Romano cheese, shredded  

Garlic cloves, minced

Olive oil

Salt

White pepper

Potatoes, peeled

Heavy cream

Green beans, French cut 

Yellow squash, diced

Zucchini, diced

Onion, large, sliced

Tomatoes, diced

Lemon pepper

Balsamic vinegar

4 oz.

2 oz.

2 oz.

2 oz.

20 oz.

To taste

To taste

6

4 oz.

8 oz.

2

2

1

2

To taste

1 oz.

Shallots, peeled, chopped  

Garlic cloves, peeled, chopped    

Bay leaves       

Fresh thyme sprigs     

Peppercorns       

Provimi Glace de Veau    

Water

Chives, blades, halved   

Leek rings

Fresh thyme, chopped      

Provimi veal strip loin, whole, silver skin off

Black pepper, coarsely ground      

Salt

Fresh thyme, chopped    

Virgin olive oil        

8

4

2

6

1 Tbsp.

16 oz.

6 to 8 oz.

3

6

2 Tbsp.

1

1-1/2 oz.

1-1/2 oz.

3 Tbsp.

4 oz.

Pesto Mashed Potatoes: Cut potatoes in chunks, in large sauce pot with 1 tablespoon salt and boiling water to cover, cook until tender; drain. Mash potatoes; whisk in heavy cream and 12 ounces (one-half) basil pesto.

Charred Vegetable Hache: Blanch green beans; shock in ice water, drain and reserve. In hot skillet over high flame, or over open flame, char squashes, onion and tomatoes; season with salt and lemon pepper. Before serving, sprinkle with balsamic vinegar.

Zinfandel-Thyme Infused Glace de Veau: In saucepan over medium-high flame, combine wine, shallots, garlic cloves, bay leaves, thyme sprigs and peppercorns; bring to boil, then to simmer. Cook until reduced by two-thirds. Add Glace and water; simmer 5 to 10 minutes. Strain through fine meshed sieve. Add salt and pepper to taste. Stir in 2 tablespoons chopped thyme (yields 24 ounces).

Veal: Coat loin with salt, black pepper and 3 tablespoons chopped thyme. In heavy pan over medium-high flame, heat 4 ounces olive oil. When smoking, sear loin on all sides. Place loin in 350°F gas oven 15 to 20 minutes or until medium rare. Do not overcook. Let cool 10 minutes; slice on bias into 2-ounce portions.

To Serve: Pipe pesto mashed potatoes onto center of plate. Criss-cross green beans around potatoes. Place charred vegetable hache on top of beans. Lay veal slices against potatoes. Ladle 1-ounce sauce over tip of veal slices. Insert chives into potatoes, slide crisp leek rings over chives.

Serve immediately.