Tuesday, May 19, 2009

Pan-Seared Veal Chops with Rosemary


Last night was the two-year anniversary of the day I met my husband to be! (I will go from Flappergirl to Flapperwife in about 5 months!) So...we were going to have dinner out, but seeing as it was a Monday night, we decided to stay in and have a romantic dinner at home, complete with wine and dessert. And romantic it was!

This is a very quick dinner to prepare. My big note to all you cooks is to be sure to brown the chops really well first. Why? Because in the words of one of my favorite crazy-genius chefs Anne Burell, “Brown food tastes GOOD!


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Pan-Seared Veal Chops with Rosemary
Mashed Sweet Potatoes
Steamed Mustard Greens with Olive Oil
Blueberry & Blackberry Shortcake Parfait


Pan-Seared Veal Chops with Rosemary


INGREDIENTS:
2 veal chops (about 3/- inch thick)
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh rosemary
2 tablespoons olive oil, divided
Salt and freshly ground pepper
1/2 cup white wine
1/4 cup chicken stock or broth

DIRECTIONS:
Rub the chops with the garlic, rosemary, 1 tablespoon oil, salt and
pepper and let sit on a plate for 15 minutes.

Preheat oven to 375 degrees F.

Heat a large cast iron or heavy skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and on both sides. Remove chops from pan to a baking dish and roast in oven for 10 minutes.

Add wine, stock any drippings from baking dish to cast iron skillet and stir up brown bits from bottom.

Reduce sauce by half. Serve with the veal chops.

MASHED SWEET POTATOES
NOTE: Heating the milk first before adding the hot potatoes will ensure the texture is smooth and not grainy.

INGREDIENTS:
2 medium sweet potatoes, peeled and cut into quarters
1/8 teaspoon salt
1-2 tablespoons butter (I like Soy Garden)
1 tablespoon light or dark brown sugar
2-3 tablespoons half-and-half or milk

DIRECTIONS:
Cook sweet potatoes in boiling water until fork tender and drain into a bowl.

In the same cooking pot, add milk, butter, brown sugar and salt. Heat gently and stir until melted and combined. Add potatoes and mash with a potato masher. Check seasonings and adjust with more salt/sugar or butter if necessary.

BLUEBERRY & BLACKBERRY SHORTCAKE PARFAIT

I wish I had a picture of dessert! After a couple glasses of wine I forgot about my camera...The fun thing about this recipe is that I just winged it with what I had on hand. Remember when I made Tiramisu for that Tofu Takedown a short while back? Well, I had an extra sheet of homemade ladyfinger , and it was taking up space as if I'd put a bathmat in my poor little freezer. So I decided to take a pretty cookie cutter to my bathmat, and make lovely little flower shapes. But you can just buy prepackaged Savoiardi (Italian lady fingers) or mini sponge cakes, which will work just as well!

INGREDIENTS:
1 pint of blueberries and black berries
3 Tbs. white or red wine
1 Tbs. water
1 sprig of thyme, leaves on
1 Tbs. sugar or honey
A pinch of cinnamon
4 ladyfingers (or 4 flower discs from a bathmat ;))
Whipped cream

DIRECTIONS:
In a small saucepan, add wine, sugar, water, thyme and cinnamon. Cook over medium heat, reducing wine by half. Add the berries and cook 2-3 minutes, until they break apart a little bit from the heat.

Remove from heat and cover to keep warm.

To assemble:

Line the bottom of a wine glass with lady finger. Drizzle some berries and juices on top to soak the ladyfingers. Add a dollop of whipped cream. Add another layer of ladyfingers, then another layer of berries and juice, and another dollop of whipped cream. Repeat this step as many times as you like to make a parfait as tall as you like.

Finish the top with a dollop of whipped cream and eat 'er up!

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