Braised veal with herbs. OMG!!
Friday, August 13, 2010
Cotes de veau aux herbes
Amy and I have been on another journey of late. The hCG diet journey. Tremendous success I might add. So we haven't been cooking from Mastering the Art of French Cooking so much.
Until tonight. My wonderful husband bought a veal steak on a whim tonight on his way home. He was planning on grilling it. I thought I would look to see what was in my cookbooks. My Better Homes and Gardens cookbook made me yawn. Mastering the Art of French Cooking got my cooking juices flowing again.
I decided upon Veal Chops braised with Herbs - an "excellent basic recipe" for veal chops according to Julia. Even though it called for chops, I thought the steak would work well. Especially since it split into two pieces when I started drying it - perfect for the hubby and me. Julia always says that you have to dry meat or it won't brown. I believe her.
So a little olive oil and butter in my reliable cast iron skillet and I browned the veal. Remove veal and set aside. Add shallots (I finally got to use my shallots!!) and garlic to the pan and cook for a minute or so. Add white wine and basil and thyme and simmer for a couple minutes. Return veal to pan. Because I only had two pieces of meat, I just did everything on the stove top. If you had more, Julia suggests using a casserole and putting the veal in the oven for the next step.
So I added the veal to my skillet, salt and peppered it, covered it and let it cook for 15 minutes or so. Turned it over a couple of times to makes sure the herbs got on both sides. After 15 minutes, I removed the veal and covered it with aluminum foil. To the pan I added cream and then butter.
Served the veal steaks with the sauce over the top. It was so incredibly good. THE BEST meal I've made from the cookbook to date. Julia said green beans would go well, so I made green beans. The sauce was even good on the green beans.
Sauce was rich and flavorful. Veal was moist and tender. A definite keeper in my recipe collection. This is the kind of meal I was envisioning when starting this endeavor. Now that I found it, I kinda wanna start making more!!
Until tonight. My wonderful husband bought a veal steak on a whim tonight on his way home. He was planning on grilling it. I thought I would look to see what was in my cookbooks. My Better Homes and Gardens cookbook made me yawn. Mastering the Art of French Cooking got my cooking juices flowing again.
I decided upon Veal Chops braised with Herbs - an "excellent basic recipe" for veal chops according to Julia. Even though it called for chops, I thought the steak would work well. Especially since it split into two pieces when I started drying it - perfect for the hubby and me. Julia always says that you have to dry meat or it won't brown. I believe her.
So a little olive oil and butter in my reliable cast iron skillet and I browned the veal. Remove veal and set aside. Add shallots (I finally got to use my shallots!!) and garlic to the pan and cook for a minute or so. Add white wine and basil and thyme and simmer for a couple minutes. Return veal to pan. Because I only had two pieces of meat, I just did everything on the stove top. If you had more, Julia suggests using a casserole and putting the veal in the oven for the next step.
So I added the veal to my skillet, salt and peppered it, covered it and let it cook for 15 minutes or so. Turned it over a couple of times to makes sure the herbs got on both sides. After 15 minutes, I removed the veal and covered it with aluminum foil. To the pan I added cream and then butter.
Served the veal steaks with the sauce over the top. It was so incredibly good. THE BEST meal I've made from the cookbook to date. Julia said green beans would go well, so I made green beans. The sauce was even good on the green beans.
Sauce was rich and flavorful. Veal was moist and tender. A definite keeper in my recipe collection. This is the kind of meal I was envisioning when starting this endeavor. Now that I found it, I kinda wanna start making more!!
Subscribe to:
Posts (Atom)
