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Roasted veal chops with black trumpet ragu and crispy artichokes
by
Erin Berdan
Calificación: 4.0
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.%3C/p%3E%3Cp%3EThe%20rest%20of%20this%20recipe%20is%20made%20up%20of%20equally%20yummy%20things:%20mushrooms,%20cream,%20onion%20and%20veal!%20Yum,%20yum%20and%20yum.%20Who%20could%20resist?%20I%20made%20this%20as%20an%20entree%20following%20our%20Bay%20scallops%20with%20smoked%20fingerling%20potato%20salad,%20endive%20and%20McIntosh%20apple.%20The%20cream%20makes%20it%20really%20rich.%20Let%20me%20repeat:%20really%20rich.%20It%20was%20delicious,%20but%20we%20thought%20it%20needed%20a%20little%20acid.%20We%20sprinkled%20a%20little%20lemon%20on%20it%20at%20the%20end%20and%20it%20helped%20bring%20out%20the%20flavors.%20Try%20it%20without%20and%20if%20you%20agree,%20add%20a%20little%20lemon.%3C/p%3E%3Cp%3EI%20almost%20never%20broil%20chops.%20My%20husband%20doesn't%20mind%20grilling%20no%20matter%20the%20weather%20(he%20is%20Canadian%20after%20all).%20But%20these%20turned%20out%20great%20-%20I%20preheated%20the%20oven%20first%20then%20turned%20on%20the%20broiler.%20The%20veal%20was%20tender%20and%20juicy.%20I%20adapted%20the%20original%20recipe%20for%202%20-%20I%20cut%20the%20sauce%20in%20half,%20used%202%20chops%20instead%20of%206%20and%202%20artichokes%20instead%20of%203.%3C/p%3E%3Cp%3ERoasted%20veal%20chops%20with%20black%20trumpet%20ragu%20and%20crispy%20artichokes%3C/p%3E%3Cp%3Eadapted%20from%20Fresh%20from%20the%20Market%20by%20Laurent%20Tourondel%3C/p%3E%3Cp%3EFor%20the%20black%20trumpet%20ragout:%3C/p%3E%3Cp%3EFor%20the%20black%20trumpet%20ragout:%3C/p%3E%3Cp%3EMelt%201%20tablespoon%20of%20the%20butter%20in%20a%20medium%20saut%C3%A9%20pan%20over%20medium-low%20heat.%20Once%20the%20butter%20begins%20to%20foam,%20add%20the%20onion%20and%20saut%C3%A9%20until%20well%20caramelized,%20about%2010%20minutes.%3C/p%3E%3Cp%3EWhile%20the%20onions%20are%20caramelizing,%20heat%20a%20large%20saut%C3%A9%20pan%20over%20medium%20heat.%20Add%20the%20remaining%20tablespoon%20of%20butter%20and%20saut%C3%A9%20the%20mushrooms%20until%20tender%20and%20golden%20brown,%20about%205%20minutes.%20Add%20the%20garlic%20and%20cook%20for%202%20minutes.%20Add%20the%20caramelized%20onion%20and%20deglaze%20with%20the%20wine.%20Continue%20cooking%20until%20the%20wine%20has%20reduced%20to%20just%20a%20tablespoon%20of%20liquid,%20about%205%20minutes.%20Add%20the%20cream%20and%20bring%20to%20a%20boil.%20Reduce%20the%20heat%20to%20low%20and%20simmer%20until%20the%20cream%20is%20very%20thick,%20about%208%20minutes.%20Add%20the%20parsley%20and%20season%20to%20taste%20with%20salt%20and%20pepper.%3C/p%3E%3Cp%3EFor%20the%20veal%20chops:%3C/p%3E%3Cp%3EWhile%20the%20ragout%20is%20simmering,%20place%20the%20broiler%20rack%20about%204%20inches%20away%20from%20the%20heat%20source%20and%20preheat%20the%20broiler.%20Season%20the%20veal%20chops%20with%20salt%20and%20pepper.%20Broil%20the%20chops%20until%20they%20are%20pink%20when%20cut%20in%20the%20center,%20about%207%20minutes%20per%20side%20for%20medium-rare%20doneness.%20To%20check%20for%20doneness,%20make%20a%20small%20cut%20near%20the%20bone%20or%20insert%20an%20instant-read%20thermometer%20in%20the%20thickest%20part%20of%20the%20meat.%20The%20temperature%20should%20be%20140%E2%80%93150%20degrees.%20Remove%20from%20the%20heat,%20tent%20with%20aluminum%20foil%20and%20let%20rest.%3C/p%3E%3Cp%3EBlanch%20the%20artichokes.%20Fill%20a%20deep%20heavy%20saucepan%20or%20deep%20fryer%20with%203%20inches%20of%20vegetable%20oil.%20Heat%20the%20oil%20to%20300%20degrees.%20Blanch%20the%20artichokes%20in%20the%20oil%20until%20the%20leaves%20are%20golden%20brown%20and%20the%20artichokes%20are%20tender%20when%20pierced%20with%20a%20knife,%20about%205%20minutes.%20Drain%20on%20a%20plate%20lined%20with%20paper%20towels.%20Season%20to%20taste%20with%20salt%20and%20pepper.%3C/p%3E%3Cp%3ETo%20serve,%20arrange%20the%20veal%20chops%20on%206%20serving%20plates.%20Spoon%20the%20ragout%20evenly%20over%20the%20veal%20chops%20and%20top%20each%20with%20some%20artichoke.%20Serve%20immediately.%3C/p%3E){kind=link}