PAN ROASTED DOUBLE VEAL RIB WITH BOUQUET OF VEGETABLES
This dish combines the elegance and subtlety of a veal loin with the earthy richness of a rib roast. The array of vegetables served with it shows the summer's bounty at its best. Feel free to substitute other vegetables and herbs with whatever is the freshest from the garden. Prepare the vegetables early in the day.
Provided by Food Network
Time 50m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F.
- Bring a large pot of salted water to boil. Have a bowl filled with ice water ready. Trim the tough outer leaves and base from the artichokes. Place them in boiling water for about 10 minutes, until tender. Remove from the water and place them in bowl of ice water. Cut artichokes in 1/4 or 1/8ths and set aside.
- Place pearl onions in boiling water and blanch them for 3 minutes. Refresh them in ice water and set aside. Put shelled fava beans in boiling water for 1 minute. Remove them from boiling water and place them in ice water. Slip skins off the fava beans and set aside.
- Place shelled English peas in boiling water for 30 seconds. Remove them from boiling water and place them in ice water. When cold, remove from water and set aside. Repeat the blanching method for the asparagus, carrots, zucchini, and yellow squash. Remember to just blanch them until tender.
- Place scrubbed fingerling potatoes on baking sheet. Sprinkle with salt and pepper and drizzle with a teaspoon of olive oil. Place in oven and roast for 20 minutes. Remove from the oven and allow to cool. The potatoes should still be quite firm. Cut them into 1/2-inch dice and set aside.
- Roast the Veal: Place a 12-inch, ovenproof skillet over medium heat. Season the veal chop on both sides with salt and pepper. Add olive oil to the pan and heat. Place the veal in the pan and cook over medium heat for 4 minutes. Turn the chop over and continue cooking on the other side for 4 more minutes. The meat should be well browned.
- Add mushrooms, artichokes, potatoes, roasted garlic, and pearl onions to the pan. Place the thyme and sage sprigs on top of the veal and place in the preheated oven. Roast the veal and vegetables for 12 minutes. Using a kitchen towel or oven mitt, remove the pan from the oven. Remove the veal from the pan and place it on a cutting board. Allow the veal to rest for 10 minutes before slicing.
- Prepare the Sauce: Place the pan with the vegetables over high heat and saute the vegetables that were cooked with the veal for 1 minute. Add the Madeira and the stock. Reduce by 1/2 and add the peas, fava beans, asparagus, carrots, zucchini, and yellow squash. Add the butter (cut in small pieces) to the pan. Swirl the pan to incorporate the butter. Spoon the vegetables and sauce onto 2 warm dinner plates. Slice the veal and lay it over the vegetables. Serve and enjoy.
PAN-ROASTED DOUBLE-CUT LAMB CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Cut each rack of lamb into 4 double chops of even thickness. Stir together 2 cups olive oil, the chopped rosemary and oregano, the garlic and 2 teaspoons Aleppo pepper (or 1/2 teaspoon red pepper flakes) in a large bowl. Add the lamb chops, bones up, and rub the mixture evenly over the meat. Cover and refrigerate at least 6 hours or overnight.
- Preheat the oven to 400˚. Remove the lamb from the refrigerator and wipe off any excess marinade with a paper towel. Season generously with kosher salt and a few grinds of pepper.
- Heat an extra-large ovenproof skillet over medium-high heat. Add the remaining 3 tablespoons olive oil and heat until shimmering. Add the lamb, rounded fat-side down. Cook until well browned, about 4 minutes. Turn the chops on their sides in the skillet and cook until browned, 2 to 3 minutes per side. Turn the chops so the fat side is facing up and cook 2 to 3 more minutes. (It's OK if some of the bones are sticking out of the skillet to make space.) Carefully pour off the fat from the skillet and transfer the skillet to the oven. Roast until a thermometer inserted into the center of the lamb registers 125˚ for medium-rare to medium doneness, 5 to 7 minutes.
- Return the skillet to the stovetop over medium-high heat; add the butter and rosemary and oregano sprigs to an open space in the pan. Let the butter melt and start to foam, then baste the chops with the butter a few times until well coated.
- Transfer the chops to a platter and top with any remaining butter from the skillet. Sprinkle with flaky salt and the remaining 1 teaspoon Aleppo pepper (or 1/4 teaspoon red pepper flakes). Garnish with rosemary and oregano sprigs.
ROASTED DOUBLE VEAL CHOPS
You'll need to order this cut of veal, a two-rib chop, from your butcher. When the meat is carved, the first one or two slices may contain gristle, but after that the veal will be beautifully tender.
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Cook pancetta in 1 tablespoon oil over moderately low heat in a large heavy skillet, stirring occasionally, until browned and fat is rendered. Transfer pancetta to paper towels to drain, reserving fat in skillet.
- 3Pat chops dry and season with salt and pepper. Increase heat under skillet to moderately high, then brown chops in fat on all sides, adding more oil if necessary. Transfer chops to a small flameproof roasting pan, bone sides down, and set skillet aside.
- Roast chops in middle of oven until an instant-read thermometer inserted 2 inches into center of meat (without touching bone) registers 135°F for medium, about 1 hour. Transfer chops to a cutting board and let stand, covered loosely with foil, 15 minutes (internal temperature will rise to about 140°F).
- Discard all but about 1 tablespoon fat from skillet. Heat over moderate heat until hot but not smoking, then cook garlic, stirring, until fragrant, 30 seconds. Add wine to skillet and deglaze by boiling over high heat, scraping up brown bits. Add stock and boil until mixture is reduced to about 3/4 cup.
- Finish sauce while chops are standing:
- Deglaze roasting pan with wine mixture. Transfer to a small saucepan and skim off any fat. Reheat and swirl in butter, parsley, and thyme. Stir in any juices accumulated on cutting board, pancetta, and pepper to taste.
- With chops on their sides, cut parallel to bones into thin slices, then serve with sauce.
PAN SEARED VEAL CHOP WITH ROSEMARY
Steps:
- Rub the chops with the garlic and rosemary, 1 tablespoon oil and salt and pepper and let sit on a plate for 15 minutes. Heat a large cast iron skillet over medium high heat and add remaining oil. Add chops to pan and cook until golden brown and then flip. Remove chops from pan to a baking dish and roast in 375 degrees F. oven for 10 minutes. Add wine and stock to cast iron pan and stir up brown bits from bottom. Serve chops with juice from pan.
SIMPLE BAKED ROSEMARY AND OLIVE OIL VEAL CHOPS
Make and share this Simple Baked Rosemary and Olive Oil Veal Chops recipe from Food.com.
Provided by petlover
Categories Veal
Time 1h
Yield 2 chops, 1-2 serving(s)
Number Of Ingredients 4
Steps:
- 1. Place veal chops in a foil lined baking pan ( i use and 8x8 Pyrex).
- 2. Mix olive oil and rosemary together then pour over veal chops. Sprinkle with salt and pepper on both sides. Turn chops over to coat both sides and let sit , to marinate a bit,for about 30 minutes.
- 3. Bake in a 375 degree F preheated oven for about 20 minutes for medium.
- ( you should check after about 15 minutes since everyone likes their meat differently). When done to nearly your liking ( don't overdo it since the meat will cook more after removing from the oven)place under for about 30-60 seconds or until a light crust forms.
- 5. Let sit 5 minutes before serving.
Nutrition Facts : Calories 586.9, Fat 54.5, SaturatedFat 11, Cholesterol 110, Sodium 93, Carbohydrate 0.1, Fiber 0.1, Protein 24
DOUBLE-CUT VEAL CHOPS WITH AROMATIC PAN SAUCE
Provided by Guy Martin
Categories Low Carb Dinner Veal Spring Thyme Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Sprinkle veal with salt and pepper. Melt 3 tablespoons butter in heavy large pot over high heat. Add veal and brown on all sides, turning occasionally, about 10 minutes. Transfer veal to plate. Add onion, carrot, bay leaf, thyme, and garlic to pot. Reduce heat to medium-high; sauté until vegetables just soften, about 5 minutes. Place chops on vegetables; add any juices from plate, then stock. Reduce heat to medium. Cover and simmer 10 minutes. Turn chops over. Cover and cook to desired doneness, about 25 minutes longer for medium-rare (145°F to 150°F). Place veal on plate; tent with oil.
- Spoon fat off top of veal-braising liquid. Press liquid and solids through strainer set over bowl to make puree; return puree to pot. Bring to boil. Whisk in remaining 2 tablespoons butter. Simmer until sauce coats spoon lightly, about 2 minutes; season with salt and pepper.
- Cut veal chops horizontally in half. Set on plates. Spoon sauce over and serve.
DOUBLE VEAL CHOPS WITH BRAISED SPRING VEGETABLES
Provided by Bryan Miller
Categories dinner, weekday, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a heavy skillet large enough to hold the veal chops in one layer, add 2 tablespoons of olive oil and 1 tablespoon butter. Add the veal trimmings. Over medium-high heat, brown for 5 minutes, stirring. Add the veal chops and garlic. Season well with sea salt and pepper. Cook the veal chops for about 10 minutes a side, moving the chops around the pan periodically. Remove the veal chops, leaving the garlic and the veal trimming in the pan. Drain all fat from the skillet.
- Add the chicken broth to the pan. Deglaze over high heat, reducing by half. Check seasonings. Return the veal chops to the pan with any of their accumulated juices. Remove from the heat, and keep warm.
- Meanwhile, in a large skillet, preferably cast iron, brown the pancetta over medium heat in 2 tablespoons olive oil. Cook for 2 minutes, stirring, and add the potatoes, carrots, onions, salsify and scallions. Reduce heat to medium-low. Cook, stirring, for 30 minutes.
- Bring 4 cups of salted water to a boil. Add the asparagus, sugar snap peas and broccoli rabe. Return to a boil, and cook for 1 minute. Drain well.
- Add remaining butter to the vegetable skillet. Add the drained vegetables. Check for seasonings.
- Slice the veal thinly and serve with vegetables and reduced pan juices. Include garlic cloves if desired.
ROASTED VEAL CHOPS WITH MADEIRA AND PARSNIPS
A favourite recipe of mine from LCBO Food and Drink, Autumn 2000. The Madeira brings out the sweetness of the parsnips and complements the mildly flavoured veal. This recipe is easily reduced to make a meal for 2 or 4 people. Serve with a green vegetable or salad. Veal chops are usually large enough to consider one portion per person. With other accompaniments, this course is sensible and does not allow for discomfort from overeating. I served this recipe as a main course, Christmas dinner, and it was a welcome change from the traditional turkey, ham, etc. The first two courses were lime sorbet and a sherried beef broth with sauteed scallion stems. Dessert was a mixture of berries and flavoured whipped cream followed by a tray of mixed cheeses. Selected wines could be a fine old Madeira; Valpolicella; or your favourite Chardonnay.
Provided by TOOLBELT DIVA
Categories Christmas
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 425 degrees F (220 C).
- Peel, top and tail the parsnips.
- If they are large, cut into quarters; medium-sized parsnips can be cut in half.
- Place in a saucepan of cold salted water.
- Bring to a boil, then simmer 5 minutes.
- Drain and refresh with cold water.
- Toss drained, dried parsnips with 1/4 cup (50 mL) of Madeira, 2 Tbsp (25 mL) olive oil and sugar (or sugar substitute).
- Put in bottom of a roasting pan.
- Place in oven and roast for 10 minutes.
- Pat veal chops dry and season with salt and pepper.
- Set aside.
- Meanwhile, in a large frying pan, melt half the butter with remaining olive oil.
- Brown 3 chops well, about 2 minutes per side.
- Repeat with remaining butter and chops.
- Discard any fat from the pan and add remaining Madeira.
- Be careful, it may catch alight.
- Reduce by half, stirring to loosen any brown bits; (deglazing the pan).
- Add chops and coat with glaze.
- Remove the roasting pan from the oven.
- Turn parsnips.
- Place glazed veal chops on top.
- Pour remaining glaze over veal chops and return to the oven.
- Roast 12 to 15 minutes more until veal chops are cooked and the parsnips soft.
ROASTED VEAL CHOP WITH MORELS
Provided by Jean Jacques Rachou
Categories Milk/Cream Mushroom Roast Quick & Easy Dinner Veal Fall Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F with rack in middle.
- Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
- While morels soak, let veal chops stand at room temperature 30 minutes.
- Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
- Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
- Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
- Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
- Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.
More about "roasted double veal chops recipes"
VEAL CHOPS WITH LEMON AND OLIVE OIL | DELICIOUS VEAL …
From cookingnook.com
PAN-ROASTED VEAL CHOPS WITH CABERNET SAUCE RECIPE
From foodandwine.com
5/5 Category ChopsServings 4Total Time 1 hr 20 mins
10 BEST BAKED VEAL CHOPS RECIPES | YUMMLY
From yummly.com
AGED VEAL CHOP GRILLED | FAMILY FONTAINE
From famillefontaine.ca
ROASTED VEAL CHOPS WITH MUSHROOMS AND MADEIRA - PLAIN.RECIPES
From plain.recipes
ROASTED STUFFED VEAL CHOPS RECIPE - COOKING CHANNEL
From cookingchanneltv.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BREADED VEAL CHOPS | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
VEAL CHOPS WITH ROASTED NEW POTATOES | FOOD RECIPES
From greatchefs.com
ROASTED DOUBLE VEAL CHOPS - GLUTEN FREE RECIPES
From fooddiez.com
PAN SEARED VEAL CHOPS - VEAL - VEAL – DISCOVER DELICIOUS
From veal.org
HOW TO COOK VEAL CHOPS IN THE OVEN? - BRADY'S LANDING
From theurbanbaker.com
ROASTED DOUBLE VEAL CHOPS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
10 BEST BAKED VEAL CHOPS RECIPES | YUMMLY
From yummly.com
VEAL CHOPS WITH ROASTED BALSAMIC VEGGIES
From veal.org
HERB-ROASTED VEAL CHOPS – RECIPES NETWORK
From recipenet.org
BAKED VEAL CHOPS RECIPE | MYRECIPES
From myrecipes.com
OVEN BAKED VEAL CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED STUFFED VEAL CHOPS - BIGOVEN.COM
From bigoven.com
PAN ROASTED VEAL CHOPS WITH SAGE AND MUSHROOMS RECIPE
From foodnewsnews.com
ASTRAY RECIPES: ROASTED STUFFED VEAL CHOPS
From astray.com
10 BEST BAKED VEAL CHOPS RECIPES | YUMMLY
From yummly.co.uk
DOUBLE VEAL RIB, ROASTED GRANDMA WOULD - CONTROLLED QUALITY VEAL
From controlledqualityveal.com
PAN ROASTED VEAL CHOPS RECIPE - THE RELUCTANT GOURMET
From reluctantgourmet.com
ROASTED VEAL CHOPS WITH MUSHROOMS AND MADEIRA - GLUTEN FREE …
From fooddiez.com
ROASTED DOUBLE-CUT VEAL CHOPS WITH BRAISED CAVALO NERO, LEMON, …
From eatyourbooks.com
ROASTED STUFFED VEAL CHOPS RECIPE - COOKING INDEX
From cookingindex.com
GRILLED DOUBLE VEAL RIB CHOP | COOKTEASER
From cookteaser.me
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search