Roasted Rosemary Veal Loin accented with a Maple Pecan Veal Reduction and a Saffron Emulsion. This is accompanied by Sautéed Collard Greens and Squash. (serves 2)

Veal Loin

1 lb.	Veal Butt Tenders or Veal Tenderloin (more expensive)
1 oz.	Rosemary
1 clove	Garlic chopped
3 Tblsp	Vegetable Oil
1 tsp	Salt and pepper

1. Take the veal loin and remove all of the silver skin (the shiny white skin on the meat).
2. Remove all of the leaves from the rosemary stem.
3. Chop the rosemary and add the chopped garlic as well as the oil together. This is your marinade for the meat.
4. Place the meat into a bowl or plastic bag to marinate for at least 2 hours. Before searing the meat, add the salt and pepper.
5. In a sauté pan sear the veal loin until it is brown on the outside of the meat. Then place it into the oven at 350 degrees for about 10 minutes or longer if you want it well done.
6. Ready to serve.

Maple Pecan Veal Reduction

2 Tblsp	Toasted Pecans
2 Tblsp	Maple Syrup (more if need)
1 qt.	Veal Stock (recipe to follow)
1	Sprig of Thyme
1 tsp	Pink Peppercorns
1 tsp	Butter
1\2 clove	Chopped Garlic
1 tsp	Shallots
To taste	Salt and Pepper

1. In a sauce pan add the butter until it melts.
2. Then add the pecans, thyme, peppercorns, garlic, and shallots.
3. Once the ingredients are aromatic add the veal stock and the maple syrup.
4. Let it reduce to 1\4 of its original size or until a sauce consistency.
5. Strain and ready to serve.

Veal Stock

2 #	Veal Bones and Knuckles (very important to have knuckles)
3 qt.	Cold Water
1 large	yellow onion large dice
3 sticks	Celery large dice
1 large	Carrot large dice
1\2 cup	Tomato Paste
4 sprigs	Thyme
4 sprigs	Parsley
1 ea.	Bay Leave
2 ea.	Garlic Cloves
1 Tblsp	Black Peppercorns

1. Roast the Bones at 425 degrees for about 45 minutes. You want to cook the bones until well done.
2. Roast the diced vegetables for about 30 minutes at 425 degrees or until dark brown.
3. After bones have been roasted add all of the ingredients to a stock pot.
4. Place the stock pot over high heat until it goes to a rapid boil, then reduce the heat to low for about 8 to 10 hours.
5. Strain all the ingredients from the stock pot and save the liquid. This will be your stock for the reduction.
6. You can save the ingredients in the pot for another stock if you want but I recommend adding a beef bouillon cube or some kind of beef base.

Saffron Emulsion

2	Pinch of Saffron
1 cup	Water
1\4 #	Butter
1\4 cup	Milk or Heavy Cream
1	Pinch of Granulated Garlic
To taste	Salt and Pepper

1. In a sauce pan place the water, garlic and saffron. Let it reduce to less then half the original size.
2. Then add the butter, milk and salt and pepper, and with a hand held emulsion blender blend the mixture together.
3. What you are looking for is the foamy substance that is on the top.
4. Ready to Serve

Sautéed Collard Greens

4 ea.	Big Leaves of Collard Greens
2 slices	Applewood Smoked Bacon Chopped
1\4 cup	Small Diced Onions
1 clove	Chopped Garlic
1\4 cup	Apple Juice or Apple Cider
1\4 cup	Apple Cider vinegar
1\8 cup	Brown Sugar Light
Dash	Tabasco

1. With the collard greens take the thick stem which is the spine of the green. Then roll the leaves up together and cut into one inch strips.
2. In a sauté pan add the raw chopped bacon and cook it until it is crispy.
3. Drain the extra fat if you desire.
4. Sauté the onion until it is brown.
5. Add the garlic, collard greens and sauté for about one minute.
6. Deglaze the pan with all of the liquid and sugar.
7. Let cook for another minute or two.
8. Ready to serve.

Sautéed Squash

1	large Squash
1 Tblsp	Butter
1 Pinch	Granulated Garlic
to taste	Salt and Pepper

1. Cut squash to any shape you see fit.
2. In a sauté pan add the butter when it melt add the squash and garlic. Let it cook for about a minute.
3. When cooked to your desired texture, then salt and pepper it.
4. Ready to serve