August 19, 2010
One more week and school start. And with that comes homework, after school activities and running around in a million of directions. As time is the essence, I will have to retrain myself to make dinner earlier, less elaborate and, needless to say: return to a routine. I really enjoyed our summer, but I am ready to a more scheduled life.
Dinner tonight is exactly that: an easy and simple way to have a great meal in less than 40 minutes. Love it, I have to say… and I do hope you will love it too.
Tonight’s August 19, 2010 dinner
Roasted Veal Chop with Capers and Cornichons
ROASTEAD VEAL CHOPS WITH CAPERS AND CORNICHONS
2 thick, bone-in veal chops, 1 ½ to 2 inches thick
Salt and pepper
1 teaspoon of Herbes de Provence
1 to 2 tablespoon vegetable oil
1 tablespoon drained and chopped capers
1 tablespoon drained and chopped French cornichons
½ cup dry sherry
½ cup chicken stock
1 tablespoon unsalted butter
1 tablespoon finely chopped fresh parsley
¼ cup heavy cream
Heat the oven at 400ᵒ. Heat the vegetable oil in a large ovenproof sauté pan over high heat until very hot. Add the chops to the pan and cook them without moving them until nicely browned on one side, 2 minutes. Turn the chops over and put the pan into the oven. Cook the chops to medium rare, 8 to 11 minutes, (depends on oven). The chops should feel almost firm when pressed with fingers.
Take the meat out of the oven and out of the pan. Let the meat rest covered loosely with aluminum foil, in a warm place while the sauce is been prepared. Add the capers and cornichons to the pan and cook for a minute. Add the sherry, bring to a boil and let it boil for a minute or two, to burn off the alcohol. Add the chicken stock and bring it to a boil, stirring with a wooden spoon to scrape up any browned bits. Cook over medium heat until the liquid is reduced by half. Whisk in the butter and incorporate well. Add the parsley and cream. Salt and pepper if needed. Put the chops and any accumulated juices to the pan briefly to warm up the meat. Put the chops on a plate, pour the sauce over it and make sure that the capers and cornichons are divided amongst the two plates.
1 potato for 2 persons
Peel the potatoes and cut them in small cubes. If a deep fryer is available, heat the oil at the maximum high and cook following you fryer instructions. If using a regular frying pan, add enough oil to come up the side by at least 1 inch. On high heat warm the oil. A good test to see if the oil is hot enough, add 1 cubed fry and the oil should bubble around it. Add half of the potatoes but do not overcrowd. When a nice golden color, remove with a slotted spoon and drain on paper towel. Sprinkle generously with salt. Repeat with the remaining potatoes. Serve hot.