Recipe: Veal with Strawberries & Basil- Blackberry Sauce

(We only use humanely and sustainably raised milk fed veal- no caging!)
This recipe was created out of boredom and the desire to make something I had never seen on any other menu. Fresh strawberries were abundant and luscious that year and the basil I was growing was starting to bolt from the New Mexico heat and I needed to use it up fast. It quickly became a guest & staff favorite. The sauce will last up to a month with proper refrigeration, but tastes best at room temperature- take out the amount you'll need a good hour before using.

• 1 1/2 lbs veal cutlet, pounded thin
• To taste black pepper freshly ground
• 1/2 Tbs extra virgin olive oil
• 1 pint strawberries, sliced and chilled
• 1/4 cup fresh bail leaves, shredded

 FOR SAUCE:

• 1 rounded Tbs basil, dried
• 1 cup boiling water
• 1 cup blackberry preserves, seedless
• 1 tsp balsamic vinegar
• 1 tsp shallots, minced fine
• 1/2 tsp fresh lemon juice
• 1/8 tsp black pepper
• 1 pinch salt
• 1 pinch nutmeg

1. Slice the veal into approximately 1 " squares Lightly coat with the fresh black pepper.
2. In a large non-stick pan add the olive oil and heat the pan over a medium flame..
3. Lay the veal in the pan and lightly color- when edges look colored turn over and cook 1 minute more.
4. To serve, lay on the plate a inside a ring of the strawberry slices. Drizzle the sauce over both berries and veal- do not drown them. Garnish with the fresh basil.

TO MAKE THE SAUCE:

1. Pour boiling water over the dried basil and steep for 20 minutes.
2. Drain off excess water through a sieve.
3. Place all the sauce ingredients into a pot. Cook on medium heat for 5 to 6 minutes until simmering, stirring with a wooden spoon. The blackberry preserves should be fully melted.
4. Cool for 20 minutes and then blend on high.

The veal is warm against the chilled strawberries and the room temperature sauce and fresh basil, making an interesting contrast of temperatures as well as flavors and textures.
The yield is approximately 4 to 6 servings and the entire recipe, from beginning to end, can be ready to serve within 45 minutes. Enjoy!