Pan-Roasted Veal Chops with Cabernet Sauce and Goat Cheese Mashed Potatoes
I'm baaaaaa-aaaack.
The past six months have not been absent of some exciting cooking ventures - roasted pheasant wrapped in bacon, churros and braised lamb shanks come to mind - but I have certainly been lazy when it comes to blogging!
So here it is. I'm back.
Tonight we had pan-roasted veal chops with cabernet sauce and goat cheese mashed potatoes. I followed a recipe for the veal chops from Food and Wine (link below) and made my now famous goat cheese mashed potatoes.
Start with the potatoes:
Peel and cube potatoes, put in a sauce pan, cover with cold water. Heat until the water is boiling, turn to low, put a lid on it but crack the lid to let steam out and simmer for 15-20 minutes (until the potatoes are super easy to poke with a fork).
In the meantime - pour a splash of milk and put 4 ounces of goat cheese and 1-2 tablespoons of butter in a bowl.
Equipment note: if you don't already own a ricer and you like mashed potatoes, now is the time to get one. It's basically an oversized garlic press and makes super smooth mashed potatoes. No lumps!
Either rice the potatoes or mash them up with the butter, milk and goat cheese. To get super smooth - and if you own one - use an immersion blender to do a quick blend (be careful - potatoes become gluey very quickly). Once you've done this - taste them. Add salt and pepper to taste. If they feel thick, add some milk then taste again and salt/pepper if needed.
Set aside.
As I said - I had followed this recipe from Food and Wine. The only difference is I did not soak the chops overnight in the olive oil and thyme. I seasoned heavily with salt, pepper, garlic and brushed with oil and sprinkled some fresh thyme and let sit while I prepped the rest of the recipe.
This one takes some patience - some of the steps take some time. Just remember to read through your recipe several times before cooking and always "mise en place" - pre-cut, measure and set up your ingredients so you can focus on cooking when you're cooking.
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A few things to note: veal, while incredibly tasty, is pretty low in fat so it's best to cook so it's pink in the middle. It can be kind of tough if overcooked (some sections of this chop were cooked a little too well-done).
This recipe also makes a lot of the red-wine reduction which can be used in other recipes (it keeps for a few days in the fridge). It's going to be a red meat week here since tomorrow we will have filets with Cabernet sauce and goat cheese mashed potatoes.
Vegetables can be added. I am so bad for not adding vegetables at dinner! But asparagus would have been the perfect addition to this. Brussels sprouts - if they are cooked right - or edamame would work too.
And for you Fenway fans:
The past six months have not been absent of some exciting cooking ventures - roasted pheasant wrapped in bacon, churros and braised lamb shanks come to mind - but I have certainly been lazy when it comes to blogging!
So here it is. I'm back.
Tonight we had pan-roasted veal chops with cabernet sauce and goat cheese mashed potatoes. I followed a recipe for the veal chops from Food and Wine (link below) and made my now famous goat cheese mashed potatoes.
Start with the potatoes:
Peel and cube potatoes, put in a sauce pan, cover with cold water. Heat until the water is boiling, turn to low, put a lid on it but crack the lid to let steam out and simmer for 15-20 minutes (until the potatoes are super easy to poke with a fork).
In the meantime - pour a splash of milk and put 4 ounces of goat cheese and 1-2 tablespoons of butter in a bowl.
Equipment note: if you don't already own a ricer and you like mashed potatoes, now is the time to get one. It's basically an oversized garlic press and makes super smooth mashed potatoes. No lumps!
Either rice the potatoes or mash them up with the butter, milk and goat cheese. To get super smooth - and if you own one - use an immersion blender to do a quick blend (be careful - potatoes become gluey very quickly). Once you've done this - taste them. Add salt and pepper to taste. If they feel thick, add some milk then taste again and salt/pepper if needed.
Set aside.
As I said - I had followed this recipe from Food and Wine. The only difference is I did not soak the chops overnight in the olive oil and thyme. I seasoned heavily with salt, pepper, garlic and brushed with oil and sprinkled some fresh thyme and let sit while I prepped the rest of the recipe.
.JPG) |
| Ready for the pan! |
This one takes some patience - some of the steps take some time. Just remember to read through your recipe several times before cooking and always "mise en place" - pre-cut, measure and set up your ingredients so you can focus on cooking when you're cooking.
.JPG)
A few things to note: veal, while incredibly tasty, is pretty low in fat so it's best to cook so it's pink in the middle. It can be kind of tough if overcooked (some sections of this chop were cooked a little too well-done).
This recipe also makes a lot of the red-wine reduction which can be used in other recipes (it keeps for a few days in the fridge). It's going to be a red meat week here since tomorrow we will have filets with Cabernet sauce and goat cheese mashed potatoes.
Vegetables can be added. I am so bad for not adding vegetables at dinner! But asparagus would have been the perfect addition to this. Brussels sprouts - if they are cooked right - or edamame would work too.
And for you Fenway fans:
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| Don't hate me because I'm beautiful... |
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