Sunday, December 6, 2009

Friday Night, Double thick Veal Chops

With all intentions of a NY Strip steak I headed out to Whole Foods Market. Once I was there and looking at the meat case they had these amazing looking double cut veal chops that were on sale, and there was only one lonely NY Strip Steak... I thought...OK, change of plans...

Greek Potato and Almond Dip
I am always looking for different appetizer ideas and this was in the back of one of my magazines and it looked different so I thought I'd try it. It tasted alot like hummus. It has garlic, cooked potato, almonds, olive oil, lemon, fresh bread crumbs all combined in a food processor and spread onto crackers. It was good and interesting.

Double thick Veal ChopsI usually cook any thing like this on the grill but because they were so fat (about 3inches) I wanted to finish them in the oven anyway so I decided to do it all inside. And it allowed me to make a pan sauce with the drippings in the pan which was really good. I seared the veal for a few minutes on each side on the stove top and put the whole pan in the oven for about 15 minutes at 375 until it was cooked to medium. I removed the veal and kept it warm while I added some chopped shallots to the drippings and sauteed a bit before deglazeing the pan with some dry vermouth and reduced it slightly then finished it with cold butter. I spooned the sauce over the veal when I plated it.

Scallion Yorkshire Pudding
I saw these in a magazine and I thought hey that's different, I never make these. I have made them before but it has been a while. I added the scallions to the recipe because I thought it would be a bit more savory with the veal. The recipe calls for putting fat drippings from some other roast (in the magazine) into the bottom of the pop over pan (I used a muffin pan) but because I didn't make that recipe I just put in a bit of olive oil and it worked fine. These came out great and Tony liked them alot, it reminded him of when his mother would make them.

Minted PeasSomething different again. I made a mint pesto, similar to a basil pesto. I cooked some frozen peas in boiling water until just tender, it only takes 5 minutes or so, then I mashed half of the peas into a paste and combined it with the mint pesto then carefully fold the whole peas into the "pea paste pesto". Garnish with a chifinade of mint on top.

Pear Cranberry Cake with Brown Sugar Balsamic Swirl Ice CreamThis cake was good but it really tasted to me like something you may have for breakfast or brunch. The ice cream was really good and interesting. It was so good that I made it again for Thanksgiving to go along with the apple and pumpkin pies that our family brought. You make the ice cream base and it's made with brown sugar, egg yolks and a fresh vanilla bean. Once it is cold and churned in the ice cream machine you add the balsamic swirl which is made by reducing balsamic vinegar from 1/2 cup to 2 Tbsp and it becomes a sweet syrup.

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