- 16 thick asparagus spears, trimmed, cut on diagonal into 2-inch lengths
- 5 tablespoons peanut oil, divided
- 12 ounces fresh morel mushrooms, rinsed, halved lengthwise if large
- 4 8-to-9-ounce veal rib chops (each 3/4 to 1 inch thick)
- 2 tablespoons all purpose flour
- 4 shallots, peeled, halved lenghtwise, plus 1/3 cup minced shallots
- 6 whole fresh sage leaves plus 6 fresh sage leaves, sliced
- 1 cup low-salt chicken broth
- 2 tablespoons chopped frehs chives
Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.
Preheat oven to 425°F. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).
Heat 1 tablespoon peanut oil in same skillet over high heat. Sprinkle veal chops with flour, salt, and pepper. Add veal chops to skillet; cook until browned, about 2 minutes per side. Transfer to plate. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes. Transfer chops and shallot mixture to plate. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes. Transfer veal chops, morel-asparagus mixture, and pan juices to plates. Sprinkle with chopped chives and serve.
Veal Chops with Asparagus and Morels - Recipes
This is the time of year when my cookbook obsession sends me into overdrive. A ton of great cookbooks came out in the past 12 months celebrating seasonal ingredients that aren't common grocery-store fare. The availability of foraged foods increases exponentially in the spring, but the limited window forces me to squeeze in all the recipes I've bookmarked to cook. The Wild Table, by Connie Green and Sarah Scott, is THAT kind of book.
Living in Seattle, we are lucky to have some kick-ass foragers and farmers at the farmers' markets who sell their hard-earned loot. You can make this dish with dried morels anytime. But with morels in season now, I've been on a binge. What the hell--you only get them for a couple months of the year so you may as well enjoy them, right?
Let me just say that unless you have a butcher nearby or a (harder and harder to find) grocery store that actually breaks down meat in-house instead of having it delivered pre-cut, it can be a bitch to find uncommon cuts, including veal. Veal is typically one of those bad-karma ingredients, because they torture the baby cows. So if you do make this according to the recipe, you WILL go to hell. Just so you know.
I had a hard time initially finding veal, let along happy, untortured veal for this dish. Most of the local, organic, rainbows-and-butterflies-kumbyah-circle butchers don't carry veal because it *is* so hard to find a reputable source. My friend Becky (who is an amazing chef) suggested venison chops as a substitute. Yeah, because venison is so much easier to find. I figured if we're doing that, why not just serve it on unicorn chops? (Becky, bite me). I think this would also rock on lamb or a big-assed, double-cut pork chop.
Regardless of the protein on which you choose to serve it, this recipe will be in my "Try Again" file for sure. It was fantastic.
Roasted Veal Chop with Morel and Cacao Sauce
Adapted from The Wild Table, by Connie Green and Sarah Scott
Four 10- to 12-ounce veal rib chops
½ lb. fresh morels, cleaned, stems trimmed to ¼ inch
2 tbsp finely grated high-quality unsweetened chocolate
1 tbsp finely grated high-quality 70% bittersweet chocolate
- Position a rack in the center of the oven. Preheat the oven to 400 degrees Farenheit and place the veal chops on a baking sheet.
- Place the cocoa nibs on a cutting board and, using a sharp knife, chop through them until they are the texture of coarse-ground pepper. (Note from Marc: Or, if you&rsquore a lazyass like I am, whiz them a couple of times through a spice grinder so you don&rsquot have cocoa nibs flying all over your damned kitchen) Reserve ½ teaspoon of the chopped nibs. Sprinkle the remaining nibs evenly over the surface of the veal chops. If you will be cooking the chops within an hour, leave them at room temperature. If not, refrigerate them and bring them out 1 hour before cooking.
- Place the butter in a medium saucepan over medium-high heat. When the butter is just starting to turn golden brown, add the shallot. Cook, stirring frequently until the shallot is slightly caramelized and tender, 3 to 4 minutes.
- Add the morels to the pan and stir to coat them evenly with the butter and shallot. Continue cooking until the morels are tender and starting to caramelize, 4 to 5 more minutes. (If you are using fresh morels, remove them from the pan at this point and set aside. If using dried morels, leave them in the pan and continue.) Add the Madeira and cook, stirring, until it has almost evaporated. Add the demi-glace and beef broth to the pan. Turn up the heat and bring to a boil. Cook for 1-2 minutes, or until the veal stock has reduced a bit, then stir in the cream. Bring back to a boil , then turn down the heat to a vigorous simmer.
- Stir in the unsweetened chocolate, the 70 percent chocolate, the cinnamon and the cloves. Stir briskly until the chocolates are melted into the cream. Stir in the reserved cocoa nibs. (Add the fresh morels back to the sauce at this point.) Cook until the sauce is thick and evenly colored, 3 to 4 more minutes. Remove the sauce from the heat and hold in a warm place while you cook the rib chops. (Note from Marc: we found the sauce to have amazing depth, but the nibs combined with the unsweetened chocolate made it a little too bitter and flat from our perspective. We did the typical sauce-doctor correction of adding salt and acid to round out the flavors (in this case, we used Sherry Vinegar for the acid) as well as a Tablespoon or so of honey to round out the bitter note.)
- Place oil in a large sauté pan over medium heat. Have a large baking sheet or shallow roasting pan lined with a rack nearby. When the oil is hot, add the veal chops to the sauté pan, being careful not to crowd the pan. You may have to cook them in batches. Brown on each side, 2 to 3 minutes per side. Remove to the baking sheet or roasting pan until they are browned.
- Place the chops in the oven and roast until the internal temperature is 125 degrees Farenheit for rare, about 15 minutes, or 135 degrees for medium rare, 5 to 6 more minutes. Remove from the oven and let rest for 10 minutes before serving. (Note from Marc: Let them rest. Seriously. If you don&rsquot let the meat rest it will be dry and have WAY less flavor. I know you&rsquore hungry, but just wait. You&rsquore so impatient!)
Reader Comments (8)
I hate getting misquoted. I didn't say "use venison as a substitute" I actually said, "you dumbfuck, I won't eat dinner at your house if you serve me anything less than the finest chop from a virginal unicorn that has only ever eaten rainbows and kittens and breathed in air made from love and cupcakes and drank water that flows in streams untouched from baketards and losers such as yourself." Or maybe I just suggested venison, I can't remember.
That looks so delicious! I'm enjoying watching you grow as a blogger. Yay!
Did you just call me fat, Hsiao-Ching?
okay I never post but couldn't resist this time:
First of all, I need to meet Becky because clearly her passion for sarcasm and hilarity exceeds my wit, second of all, I was in Portland with a friend last weekend, and we visited some of her family. Her cousin told her "oh since you are staying at the Heathman, you really need to go to the place with "The Cow Drinking Chocolate". so my friend kept saying, We have to find "The Cow Drinking Chocolate" place. we get into the Heathman, head out for dinner and I see in the lobby "Cacao Drinking Chocolate". a gorgeous little shop with. wait for it "Cacao Drinking Chocolate". which we will now always call "The Cow Drinking Chocolate". And I can't wait to try making Roasted Veal Chops with The Cow Sauce!
This deserves the hashtag #fuckmefood.
I'm already going to hell so, where did you procure your veal?
I ended up going to the butcher in Issaquah (because I happened to be out there for a doc visit)
REALLY nice to meet you this week!
Wow, very nice photo, Marc! I love taking a break from reading Carl Sagan and Neil DeGrasse Tyson and Roman Polansky to catch up on your blog :-)
Scalloped Potatoes With Ramps
6 cups sliced To-Table Amorosa fingerling potatoes
3 cups fresh To-Table Ramps, cleaned and sliced
sea salt & freshly ground black pepper to taste
1/2 cup chicken stock
3/4 cup heavy cream
1 1/2 cups shredded cheddar cheese
Butter a 1 1/2 quart casserole and put in a layer of sliced potatoes, followed with a layer of ramps and a sprinkling of salt and pepper. Repeat with remaining ingredients, ending with a layer of potatoes.
Mix the chicken stock and heavy cream and pour into the casserole covering the potatoes and ramps.
Preheat the oven to 375° and bake covered for 45 minutes.
Remove the cover, top with grated cheese and return to the oven for about 15 to 20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.
FOOD Northwest Morels, the Fragrant Delicacy
MORELS arrived a little late this year, but they are now at their peak, and cooks are happy. They come from Washington State and Oregon, and the season runs through July.
Highly prized, these fragrant mushrooms have a delicate flavor, which is best brought out when they are simmered in stock or light cream or sauteed in butter. They go well with pasta, risotto and light meats like chicken and veal. American morels don't have the pungency of French ones, so I like to mix in a few dried ones to enhance the flavor.
Morels range in color from black or dark brown to blond and off-white. They have honeycombed caps, thick white stems and are hollow in the center. They are usually about two inches tall, but they can be as small as a fingernail or as large as a child's hand. If they are very gritty they should be quickly rinsed under cold water before being cooked, but this can mean quite a loss of flavor.
Morels can be purchased at specialty shops or ordered by mail from Aux Delices des Bois, 4 Leonard Street, New York, N.Y. 10013, where they cost about $16 a pound or call (800) 666-1232 or (212) 334-1230. Risotto With Asparagus And Morels Total time: 30 minutes 2 ounces dried morels, soaked for 30 minutes in warm water 6 ounces fresh morels 2 shallots, minced 3 tablespoons unsalted butter About 5 cups hot chicken stock 1 tablespoon olive oil 1 1/2 cups Arborio rice Coarse salt and freshly ground pepper to taste 1/2 cup dry white wine 8 asparagus spears, sliced on the bias into one-inch pieces 1/2 cup freshly grated Parmesan cheese 1 tablespoon parsley, chopped.
1. Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Follow by straining the soaking liquid through several layers of cheesecloth and then rinse the morels under running water before slicing them.
2. Prepare the fresh morels. Rinse the morels quickly under cold running water and dry them with paper towels. Slice the tops and stems. In a small skillet, soften the shallots in one tablespoon of the butter over moderate heat. Add the mushrooms with their cooking liquid, cover and cook gently for five minutes. Meanwhile, bring the chicken stock to a slow simmer.
3. Heat one tablespoon butter and the olive oil in a large, heavy skillet and add the rice. Cook, stirring, until the grains are coated with the butter. Add a cup of the hot stock and cook, stirring frequently, until the rice has absorbed the liquid. Add the mushrooms and season them with salt and pepper to taste, and add the white wine.
4. When the liquid has evaporated, add the asparagus, reserving the tips in another one-half cup of the stock. Continue adding the stock, one-half cup at a time as the rice absorbs the liquid, stirring continuously. Add the asparagus tips after the rice has cooked for about 12 minutes, and continue adding the broth, one-half cup at a time, stirring frequently. Continue adding liquid and stirring until the rice is creamy and tender, but just slightly al dente. Correct seasoning, stir in the Parmesan cheese and the remaining butter and sprinkle with parsley.
Yield: 4 servings. Grilled Veal Chops With Morels Total time: 30 minutes 4 veal loin or rib chops, one inch thick 1 tablespoon olive oil 1 tablespoon fresh thyme leaves Coarse salt and freshly ground pepper to taste 1 ounce dried morels, soaked in warm water for 30 minutes 1/2 pound fresh morels 1 tablespoon lemon juice 1/2 cup chicken stock 2 shallots, minced 4 tablespoons unsalted butter 1/4 cup dry vermouth 1/2 cup creme fraiche 1 tablespoon parsley, minced.
1. Preheat broiler or grill.
2. Coat the veal chops on both sides with the olive oil, thyme, salt and pepper and set aside.
3. Scoop the dried morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
4. Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems. Place them in a saucepan with the dried morels, the morel soaking liquid, the lemon juice and chicken stock and cook over low heat for 15 minutes.
5. Meanwhile, grill the chops to desired doneness. They are medium when the flesh is pale pink (when you cut near the bone). While the chops are cooking, soften the shallots in the butter in the skillet. Add the morels with their cooking liquid, the vermouth and the creme fraiche, and cook them over high heat until the mixture has formed a thick sauce. Correct seasoning and keep warm.
6. Place the veal chops on four heated plates. Pour the sauce next to the chops, dividing it evenly among the four plates and garnish the chops with parsley.
Yield: 4 servings. Fettuccine With Morels Total time: 35 minutes 2 ounces dried morels, soaked in warm water for 30 minutes 1/2 pound fresh morels 2 shallots, chopped fine 2 tablespoons unsalted butter 3/4 cup chicken stock, preferably homemade 1/2 cup heavy cream Coarse salt and freshly ground pepper to taste 1/2 pound fettuccine 3 tablespoons Italian parsley, chopped Freshly grated Parmesan.
1. Bring six to eight quarts of water to boil for the fettuccine.
2. Scoop the dry morels up from their soaking liquid and squeeze them, letting them drain back into the bowl. Strain the soaking liquid through several layers of cheesecloth. Rinse the morels under running water and slice them.
3. Prepare the fresh morels. Rinse them quickly under running water and dry them with paper towels. Slice the tops and stems.
4. Soften the shallots in the butter in a skillet. Add the morels and the dried morels with their soaking liquid with the chicken stock and simmer for 10 to 15 minutes, stirring occasionally. Add the cream and reduce until thickened enough to coat a spoon. Season to taste with salt and pepper.
4. Cook the fettuccine in the boiling water until al dente. Drain and combine in a heated bowl with the morels and the parsley. Toss immediately and serve, passing the Parmesan cheese separately.
- 8 (2 ounce) veal cutlets, pounded to 1/4 inch thickness
- 8 (1 ounce) slices provolone cheese
- 8 fresh asparagus spears
- 4 (1/2 ounce) slices prosciutto
- 1 pinch salt and pepper to taste
- 1 pinch garlic powder to taste
- ½ cup all-purpose flour
- 1 egg, beaten
- ½ cup milk
- 1 cup seasoned dry bread crumbs
- ¼ cup olive oil
- 2 cups sliced fresh mushrooms
- ½ cup chopped Vidalia onion
- ½ cup sliced roasted red peppers
- 1 cup red wine
- 1 cup chicken broth
Season each veal cutlet with salt, pepper, and garlic powder. On each of four of the cutlets, place 1 slice of cheese, 2 spears of asparagus, one slice of prosciutto, and another slice of cheese on top. Top each stack with a second cutlet, folding under and pressing the edges together to make a package.
In a shallow bowl, whisk together egg and milk. Place the bread crumbs on a plate. Dredge both sides of the veal packages in flour. Dip each one in the egg mixture, then coat with bread crumbs. Place on a plate, and refrigerate for 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large cast-iron skillet over medium-high heat. The skillet should be large enough to hold all four packages. Brown the veal on both sides, about 5 minutes per side. Add the onion and red peppers, and cook over medium heat until they are translucent. Pour in the wine, and simmer until the alcohol has cooked away - it will no longer smell as strongly. Pour in the chicken broth, and add the mushrooms.
Place the skillet and its contents into the preheated oven, and bake for about 30 minutes, or until the internal temperature of the veal has reached 160 degrees F (70 degrees C). The sauce should also be reduced by about half.
While beef is the meat of older cattle, veal is the meat of young cattle and is, in many ways, a by-product of the dairy industry. Once considered extremely unethical due to the use of crates in its production, British veal now represents among the highest welfare standards in the UK meat industry. When buying look out for pale pink meat with a little marbling of fat across it, and remember that veal has a lower percentage of fat compared to most other meats, therefore requiring careful cooking to prevent it becoming too tough.
Browse our delicious collection of veal recipes for dinner inspiration, including Russell Bateman's colourful Veal fillet with girolles and truffle recipe and Roast rump of Dorset rosé veal by Matthew Tomkinson. Bryan Webb uses calf's liver to make a delicious starter dish in his fantastic terrine recipe, while the Galvin brothers' Caramelised veal brains with beurre noisette offers a gourmet spin on the rustic French delicacy.
Episode 104: Veg-In!
/>Jacques loves vegetables and jokes that everything should be considered a vegetable, even chocolate cake!
Joking aside, we all know that we don’t eat enough veggies and Jacques creates simple recipes to tempt even the most reluctant. He begins by sharing Ragout of Asparagus with his friend and back-kitchen chef, David Shalleck, and explains the recipe in a step-by-step process. He goes on to feature two gratins, a colorful Zucchini and Tomato Gratin and a creamy Cauliflower Gratin. A very special presentation features a staring lobster nestled in artichokes in Artichoke Hearts Helen and finally, a simple Corn Tempura that can be served alone or topped with smoked salmon (or even caviar.)
(Only the linked recipes are available online. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin.)
Pan Roasted Veal Chops
- 2 tablespoons butter
- 1 shallot
- 3 medium leeks whites and a little of the green
- ½ cup of veal stock or beef stock
- 2 thick veal chops
- salt and pepper
- 2 tablespoons canola oil
- 1 teaspoon fresh thyme
I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me. Read More…
The tenderloin is the most tender cut and is full of flavor. The whole tenderloin (about 3 lbs) has two sections: the short tenderloin (weighs 1-1.5 lbs) and the butt tenderloin (weighs 1.5-2 lbs). The whole tender has the side muscle attached. All surface fat is removed at the packer level, but the silver skin remains.
From the tenderloin, you can cut medallions (up to 1 inch), petite fillets (up to 2 inches) or you can roast the tenderloin whole. Pan sear, sauté, grill, broil, roast, or stir fry the medallions and petite fillets.
To roast whole: butterfly lengthwise, stuff, and roast to medium-rare to medium.
Professional Veal Tenderloin Recipes
Herb Roaste Loin of Veal, Layed Confit Potatoes with Braised Veal, Creamy Salsify, Pan Seared Sweet Bread and Parsnip Chips
By David Fritsche from Jumeirah Essex House in New York City, New York
Ingredients for the Potatoes: 4 pc Large Idaho Potatoes 1 lbs Clarified Butter 0,5 pc Fresh Garlic 2 pc Thyme Spring 1 pc Bay Leaf 0.5 cup Chicken stock Salt, Pepper
Ingredients for the Braised Veal: 2 pc Veal Osso Bucco 0.5 pc Carrot 1 pc Celery Stick 1 pc Small Spanish Onion 1 Thyme Spring 1 qt Brown Veal Stock 1 ts Tomato Paste 0.5 pc Green Garden Leek 1 cup Red Wine
Preparation Braised Veal: - Pan Seared the Osso Bucco - Add the Mire Poix and roasted with the Osso Bucco until light Brown - Add the Tomato Paste and let it caramelize - Deglaze with the Red Wine and Reduce by Half - Fill up Brown Veal Stock, bring to Boil and the Herbs - Cover the Pan and Braised in the Oven by 325 degree till nice and Tender - Cool down in the Braising Liquid so all the Flavor stays in the Meat and is not Drying out - Once Cold Remove the Osso Bucco from the Liquid and Remove Fat and Bone, Flake the Meat into small Pieces - Add 2 tsp of the Braising Liquid
Preparation for the Confit Potatoes: - Heat up the Butter with all the Ingredients to 212 Degree - Peel the Potatoes and Cut it into 1/4" Discs - Simmer the sliced Potatoes in the Butter really Gently until They are cooked to 3/4 - Once Cooked Remove from Butter and Sear in hot Pan for some Color - Then layer 3 Slices of Potatoes and Braised Veal on top of each other and Reheat in the Oven by 350 Degree - Strain the Braising Liquid true a fine Strainer and Reduce and use it as the Sauce
Creamy Salsify with Pan Fried Sweet Bread Ingredients: 1 lbs Fresh Salsify 1 oz Flour 1 pc Lemon 1 pc Bay leaf 1 pc Thyme Spring 1 qt Vegetable stock 1 tbs Fresh Chopped Parsley 1 pc Cooked Sweetbread 1 tsp Whipped Creme
Preparation - Peel the Salsify and put them right away in Lemon Water to avoid turning black - Mix the flour with Vegetable Stock and Bring to Boil - Add the Lemon, Bay Leaf, Thyme and Salt - Cook the Salsify till Tender in the Liquid - Strain and keep some Liquid to reheat - Finish with some Fresh Butter and Chopped Parsley and Whipped Creme - Slice the Cooked Sweetbreads into Medallions and Season with Salt and Pepper - Turn them in Flour and Pan Seared them until Golden Brown in hot Pan
Parsnip Crisp Ingredients: 1 pc Large Parsnip 1 cup Milk Fleur de Sel Truffle Oil
Preparation: - peel the Parsnips - Slice them really fine - Soak it in Milk for about an Hour - Dry and Fry them in 325 degree Hot Oil - Finish with Fleur de Sel and a little Truffle Oil
Assembly of the Plate: - Place the Herb Roasted Veal Medallion on top of the Confit Potatoes And Garnish it with the Truffle Parsnip Chips - Arrange the Creamy Salsify on the Plate with Pan Seared Sweet Bread on top and Sprinkle it with some Fleur de Sel - Use the Reduced Braising Liquid as the Sauce
Veal Chops with Asparagus and Morels - Recipes
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