RECIPES
You can eat like the Dalai Lama by making this recipe served to the spiritual leader on his recent visit to Madison.

Sandy D'Amato adapted his slow-cooked veal recipe for faster home preparation.

Veal with Morels, Escarole and Rhubarb Essence
Makes 4 servings

Rhubarb essence (see recipe)

Marinated potatoes (see recipe)

2 tablespoons clarified butter

¼ pound fresh morels, cleaned and cut in half

1 large shallot, finely diced (about 2 tablespoons)

1 head escarole, cleaned and cut into 1-inch pieces, washed and dried

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper to taste

2 tablespoons olive oil for sautéing

4 medallions (6 ounces each) veal loin or veal strip loin (I prefer Strauss Veal)

Half-dried rhubarb slivers to garnish (see note)

Prepare rhubarb essence and marinated potatoes. Set aside.

Place a large sauté pan over high heat. When hot, add clarified butter. When butter is hot, add morels and sauté about 2 minutes. Add shallot and escarole that has been tossed with the extra-virgin olive oil. Cook 1½ minutes until escarole is wilted. Season with salt and pepper and immediately remove from heat.

To finish: Place a non-stick sauté pan over high heat. Add olive oil and season veal medallions with salt and pepper. When oil is hot, add meat and sauté about 2 minutes per side or until lightly golden. Remove from pan.

To assemble: Divide escarole, morels and marinated potatoes among 4 plates. Top each with a veal medallion and garnish with rhubarb essence and half-dried rhubarb slivers, if desired.

Note: To make half-dried rhubarb slivers, cut thin slices of rhubarb and toss with sugar. Bake in preheated 225-degree oven until-half dried.

Rhubarb essence:
2 cups rhubarb juice from juiced fresh rhubarb, cooked until reduced to ¼ cup

1/3 cup grape seed oil

2 teaspoons sugar or to taste

Kosher salt and freshly ground black pepper to taste

Mix together all ingredients.

Marinated potatoes:
1½ cups water

½ cup vinegar

Salt to taste

2 Idaho potatoes, peeled and diced small

1 tablespoon chopped parsley

¼ cup extra-virgin olive oil

¼ teaspoon red pepper flakes

20 grinds of black pepper

2 cloves garlic, chopped fine

In saucepan, bring water, vinegar and salt to a boil. Add potatoes and cook until tender. Drain well and place in a bowl. Sprinkle parsley over top of potatoes. In small skillet, heat oil with red pepper, black pepper and garlic until garlic turns light brown. Pour over potatoes and mix.