Believe it or not, I barely made any changes to this week’s French Fridays with Dorie recipe (Veal Chops with Rosemary Butter, p268). It looked like a simple dish and who am I to mess with simple flavours, especially when they are Dorie-approved. As she says, you don’t have to do much to make a veal chop taste good.
The only things I did wrong this week were 1. I only bought one chop (Not sure what I was thinking but duh!) and 2. I bought a loin chop, not a rib chop as Dorie suggests. I couldn’t find rib chops, just shoulder and loin but figured that, well, it wouldn’t make much difference. In fact, this was the perfect birthday dinner for Mr Neil – though I tried to counter the “all meat” factor by serving it with green beans that he declared “not the right match”. Whatever, it looked pretty – they are not pictured here because, well, I forgot to bring them outside when I was taking the photo. Can you tell I made this in the first week of school?
Anyway, onto the veal. It’s basically a pan-roasted chop with a creamy sauce made from white wine and chicken stock topped with a pat of rosemary butter (note to self: keep compound butter in the freezer at all times. So awesome). Once you have seasoned the meat, you let it stand at room temperature for a while (you can season the meat and make the compound butter the day before for extra flavour – just bring the meat to room temperature before you cook it) and from there, it takes around 15 minutes from start to finish. And, if I do say so myself, it looks like it took way longer. Always a great bonus in my book!
French Fridays with Dorie participants do not publish the recipes on our blogs (though this week, you can find the recipe online here), we prefer if you purchase Around My French Table for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository. Go on, treat yourself then join us here!
WORLDWIDE giveaway: Clotilde Dusoulier’s The French Market Cookbook (she of Chocolate & Zucchini). Closes Wednesday September 25th at 6pm EST.