RECIPE: REC: Veal Chops with Sherry Gastrique & Roasted Peperonata--thinking about this for Christmas--what

[charlie]

do you think?

Veal Chops with Sherry Gastrique and Roasted Peperonata

Recipe By: Bon Appétit

Serving Size: 6

Summary:

A Sweet-sour peperonata (roasted peppers, garlic, and raisins) and a Sherry reduction balance the veal's richness.

Ingredients:

Sherry gastrique:

2 cups cream sherry

1 1/2 cups low-salt chicken broth

2/3 cup sherry wine vinegar

1/4 cup (packed) dark brown sugar

Veal chops:

6 1-to 1 1/4-inch-thick veal rib chops coarse kosher salt

1 1/2 teaspoons ground allspice

2 tablespoons chopped fresh thyme

All purpose flour

2 tablespoons chicken fat or olive oil, divided

1/3 cup low-salt chicken broth

1 1/2 teaspoons cornstarch

Roasted Peperonata

Directions:

For sherry gastrique:

Boil all ingredients in large saucepan until reduced to generous 2/3 cup, about 30 minutes. DO AHEAD: can be made 3 days ahead. Cool, cover, and chill.

For veal chops:

Preheat oven to 425°F. Sprinkle veal on each side with coarse salt, pepper, 1/8 teaspoon allspice, 1/2 teaspoon thyme; dust generously with flour. Heat 1 tablespoon chicken fat in heavy large nonstick skillet over medium-high heat. Add 3 chops. Sear until brown, 3 to 4 minutes per side. Transfer to rimmed baking sheet. Repeat with remaining veal chops.

Place chops in oven and roast until cooked to desired doneness, about 5 minutes for medium-rare (135°F). Transfer chops to plates. Reserve baking sheet.

Meanwhile, stir broth and cornstarch in small bowl to dissolve. Pour off all but 1 tablespoon drippings from skillet. Add broth mixture, gastrique, and any juices from baking sheet to skillet. Bring to boil, scraping up browned bits. Boil until sauce thickens to desired consistency.

Spoon gastrique over each chop. Serve with peperonata and remaining gastrique.

Roasted Peperonata

Ingredients:

5 large bell peppers (preferably 3 red, 1 orange, and 1 green)

3 tablespoons golden raisins

2 tablespoons extra-virgin olive oil

2 large garlic cloves, pressed

1 1/2 tablespoons drained capers

1 tablespoon white wine vinegar

1 teaspoon chopped fresh thyme

1/2 teaspoon smoked paprika

2 pinches cayenne pepper

Coarse kosher salt

Directions:

Char peppers directly over gas flame or in broiler. Enclose in plastic bag; steam 15 to 30 minutes. Peel, seed, and cut peppers into 1/2-inch-wide strips. Mix peppers, raisins, oil, garlic, capers, vinegar, thyme, paprika, and cayenne in large bowl. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.

 

[pat-nocal]

Yum! Elegant! This rec: Individual Potato Gratins might go well with your meal.

Individual Potato Gratins

vegetable spray
1-2 large russet potatoes, thinly sliced (P's note: or Yukon gold potatoes)
1/2 cup grated Gruyere cheese
1 small onion, finely chopped
2 cloves, minced garlic
1 tsp fresh thyme or 1/2 tsp dried, and a few sprigs to decorate tops
2 tbsp olive oil
Kosher salt and freshly ground pepper
1/2 cup heavy cream

Preheat oven to 375 degrees. Spray 6 cup muffin tin with vegetable spray. If desired, place a small sprig of thyme at bottom of muffin tin.

In a medium saute pan add olive oil and finely chopped onion, cook for 5 - 10 minutes until softened, add minced garlic and continue to cook for about 5 more minutes. Add thyme and remove from heat.

Put three very thinly sliced potato slices in each muffin tin, salt and pepper. Put a heaping 1/2 tsp of onion mixture on top of potatoes and 1 tbsp grated cheese. Repeat layers two more times or until full, ending with potatoes on top. Pour 1 to 1-1/2 tbsp heavy cream over tops of potatoes. Cover with foil and bake for 15 minutes, uncover and continue to bake for 15-20 minutes longer, or until potatoes are tender when pierced with tip of a knife. Let rest 3 - 5 minutes and run a knife around the edges. Invert gratins onto a plate and serve.

Serves 6
Source: Dacor training night

Pat’s note: These are delicious.
Made again using roquefort instead of gruyere and they were realllly good. Went well with Pan Roasted Pork Tenderloin with Herb and Mustard Crust

 

[pat-nocal]

or this very similar Fine Cooking recipe for Individual Potato Galettes

http://www.finecooking.com/recipes/yukon-gold-gruyere-galette.aspx

 

[charlie]

Either of these would be perfect---thanks Pat