Monday, October 27, 2014
Pan Seared Veal with creamed Cauliflower and Broccoli
Sometimes, it takes a while to cook a dish, as this did, and the results are less than stellar. I am not all that familiar with veal cuts and the Veal Chops we purchased looked a bit odd as there was little to no bone (note to self, pick your meat carefully)
The recipe for Pan Seared Veal Chops with Creamy Mushroom gravy took a surprising long time to cook so I had a lot invested here but the outcome was so so and the 'chops' were incredibly gristly and unappetizing. Would I do this again? Yes, but with a more careful selection of meat product.
1 Tbs butter
1 tbs olive oil
4 veal chops rib bone in
1 medium onion diced
2 cloves minced garlic
1 pound wild mushrooms cleaned and sliced
1/4 dry white wine
2 cups chicken stock**
1 c heavy cream**
Heat 1 tbs butter and oil in large heavy pan. Add chops and sear till golden brown about 5-6 minutes per side. Set aside.
In the same pan add the onions and saute till softened about 5 minutes add garlic and cook 30 secs more. Add the mushrooms and cook, tossing occasionally until they release their liquid and cook till the liquid has evaporated. add the wine and using a spoon, scrape up all the browned bits and reduce the until the liquid is gone then add the stock and cream.Add the chops back to the pan and bring to a boil then reduce the heat to a simmer, cover for about 30 minutes. Continue cooking uncovered for additional 20-25 minutes till the sauce is thickened and the chops are tender.
**Actually, that's a lot of liquid to thicken up in 20 minutes so use less or use a thickener like Wondra or Buere Blanc. I would use a bit less personally, about half of each.
Season with salt and pepper.
1 head of cauliflower cut into florets
1/2 cup sharp white cheddar or aged Asiago
1/4 c cream
Microwave or steam a head of cauliflower that has been separated into florets until quite soft.
Process with immersion blender till smooth adding the cream and cheese. Salt and pepper to taste.