VEAL CHOPS WITH MIXED PEPPERCORNS ON LENTILS WITH BROCCOLI RABE WITH GARLIC AND PECORINO ROMANO CHEESE
Steps:
- For the Lentils: Heat oil in a medium saucepan over medium heat. Add the bacon and cook until golden brown. Remove the bacon with a slotted spoon and set aside. Cook the onion and carrot in the rendered fat until the onion softens. Add the garlic and cook for 1 minute. Add 3 cups of the water and wine and bring to a boil. Stir in the lentils, bay leaf and thyme and season with salt and pepper, to taste. Cover the pan partially and cook over medium-low heat, stirring occasionally until the lentils are tender, about 30 minutes. Add additional water is needed. Discard bay leaf and stir in the reserved bacon and parsley.
- For the Broccoli Rabe with Garlic and Pecorino Romano Cheese: Cook broccoli rabe in large pot of boiling salted water for 3 minutes. Drain and shock in ice water. Drain again and pat dry. Heat olive oil in a medium large skillet over medium heat. Add garlic and cook for 1 minute. Add broccoli rabe and saute until heated through, season with salt and pepper to taste. Remove from heat and sprinkle 4 tablespoons of the cheese over and toss to combine. Transfer to a platter and sprinkle with the remaining 2 tablespoons of cheese.
- For the Veal: Brush veal chops on 1 side with 2 tablespoons of the olive oil. Season with salt and dredge in the peppercorn mixture. Heat the remaining tablespoon of oil in a large saute pan over medium-high heat. Sear the veal peppercorn side down until golden brown, about 4 to 5 minutes. Reduce heat to medium turn the chops over and continue cooking 4 to 5 minutes for medium-rare doneness. Remove veal from pan. Increase heat to high, add shallots and cook until soft. Add wine and reduce until dry. Add stock and cook until reduced by half. Swirl in the butter and rosemary and season with salt and pepper to taste. Place veal over lentils and spoon sauce over.
VEAL CHOPS STUFFED WITH FONTINA, PANCETTA, AND PORCINIS AND SERVED WITH BRAISED PEAS AND CARROTS
Steps:
- For the veal: Heat the olive oil in a large saute pan until almost smoking. Sear the chops on both sides until golden brown. Place them in the oven and continue cooking for 5 to 7 minutes for medium doneness. Remove the chops to a plate.
- Remove all but 1 tablespoon of the fat from the pan and place over high heat on the stove. Add the shallot and cook until soft. Add the wine and cook until reduced by half. Add the stock and cook until reduced by half. Add the fresh thyme and season with salt and pepper, to taste. Place the chops on a plate and pour the sauce over.
- For the peas and carrots: Preheat oven to 375 degrees F.
- Melt butter in a medium sauce pan over medium-high heat. Add the carrots and garlic and cook until the carrots are slightly softened. Add the stock and thyme, cover the pan and bring to a simmer. Place the carrots in the oven and cook for 15 minutes. Remove the lid and continue cooking for 10 to 15 minutes, add peas during the last 5 minutes of cooking.
- Slice a slit horizontally in the side of each chop. Place 2 slices of fontina, 1 slice of pancetta and a quarter of the mushrooms in each opening. Season each chop on both sides with salt and pepper.
- Preheat oven to 400 degrees F.
- Slice the mushrooms into 1/4-inch thick slices. Heat the oil in a large saute pan until almost smoking. Add the mushrooms, season with salt and pepper and cook until golden brown. Add the garlic and thyme and continue cooking for 2 minutes. Set aside and let cool.
BROILED VEAL CHOPS WITH MIXED PEPPERCORNS
Steps:
- Place veal chops in baking dish. Brush with oil, then sprinkle both sides with peppercorns and rosemary. Let stand at room temperature 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat broiler. Transfer veal chops to broiler pan. Sprinkle with salt. Broil veal 6 inches from heat source to desired doneness, about 5 minutes per side for medium-rare. Transfer veal to plates. Pour any accumulated broiler pan drippings over veal and serve.
PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS
Green peppercorns grow on the same vine as the black peppercorns you use in your pepper mill. The difference is the green ones are picked young, while the black have been allowed to mature and dry. Though they are occasionally available still fresh on the branch, flown in directly from Southeast Asia, green peppercorns are always available preserved in brine or freeze-dried. This classic French recipe employs them in a deliciously pungent sauce for veal steaks, though boneless pork loin chops or chicken breasts can stand in nicely.
Provided by David Tanis
Categories dinner, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Put veal steaks on a platter and season on both sides with salt. Sprinkle with lemon zest, garlic and thyme sprigs and set aside for an hour (or refrigerate for up to 3 hours, then bring to room temperature). Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.
- Put olive oil in a wide skillet over medium-high heat. Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more. Remove and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.
- Turn heat to high, add peppercorns and cook for 1 minute. Add stock and simmer until reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir to incorporate. Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.
- Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.
Nutrition Facts : @context http, Calories 426, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 29 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 11 grams, Sodium 728 milligrams, Sugar 3 grams, TransFat 0 grams
VEAL CHOPS BEAU SéJOUR
Lotti Morris from Bennington, Vt., wrote: "I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape. We were married 13 years when I first found it and tried it. It has been 50 years now, and this favorite dinner, I think, has contributed to the longevity of our marriage. It's so easy, so quick. I couldn't do without it."
Provided by Amanda Hesser
Categories dinner, easy, weekday, one pot, main course
Time 1h
Yield Serves 6
Number Of Ingredients 11
Steps:
- Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 6 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.
- Scatter the garlic cloves around the chops. Cut each bay leaf into 3 pieces. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.
- Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately.
BROCCOLI RABE WITH GARLIC AND PECORINO ROMANO CHEESE
Categories Cheese Garlic Side Sauté Low Carb Vegetarian Quick & Easy Winter Broccoli Rabe Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 5
Steps:
- Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and transfer to bowl of ice water to cool. Drain again; pat dry. (Can be made 1 day ahead. Wrap in paper towels. Enclose in plastic bag and chill.)
- Heat olive oil in heavy large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add broccoli rabe and sauté until heated through, about 4 minutes. Remove from heat. Sprinkle 4 tablespoons cheese over and toss to combine. Season with salt and pepper. Transfer to warm platter. Sprinkle remaining 2 tablespoons cheese over.
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