Veal Chops With Morels Recipes

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ROASTED VEAL CHOP WITH MORELS



Roasted Veal Chop with Morels image

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

1 1/2 cups boiling water
1 1/4 ounces dried morels (about 1 1/3 cups)
2 (1 1/3-inch-thick) veal rib chops
1 tablespoon vegetable oil
1 1/2 tablespoons unsalted butter
1 garlic clove, smashed
1 thyme sprig
1 tablespoon finely chopped shallot
2 tablespoon Cognac
2/3 cup crème fraîche
1/2 tablespoon chopped chives
1 teaspoon chopped tarragon

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.

VEAL CHOPS WITH MORELS



Veal Chops With Morels image

Provided by Craig Claiborne

Categories     dinner, for one, main course

Time 1h30m

Yield 1 serving

Number Of Ingredients 12

10 dried morels, available in fine food shops
1 loin veal chop, about 1/2 pound
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons plus 1 teaspoon butter
2 teaspoons finely chopped shallots
1 teaspoon fresh lemon juice
2 tablespoons dry white wine
1/4 cup heavy cream
1 teaspoon Madeira wine or dry Sherry
1 tablespoon flour
1/4 cup fresh or canned chicken broth

Steps:

  • Put morels in a small mixing bowl and add hot water to cover. Let stand 30 minutes or longer. Drain the mushrooms and pat dry.
  • Sprinkle chop with salt and pepper and set aside.
  • Heat one tablespoon of the butter in a saucepan and add shallots. Cook briefly, stirring, and add the mushrooms. Cook, stirring, about 2 minutes. Add lemon juice and cover. Cook about 3 minutes.
  • Add half the white wine, cover and cook 5 minutes. Add the cream, cover and cook about 15 minutes. Add salt and pepper and the Madeira wine. Swirl in 1 teaspoon butter. Set aside.
  • Dredge chop in flour and shake off excess.
  • Heat remaining 1 tablespoon butter in a small skillet and add the chop. Cook over moderately high heat until browned on one side, about 5 minutes.
  • Turn the chop and cook about 15 minutes. Transfer chop to a warm platter.
  • Pour off most of the fat from skillet and add remaining tablespoon of white wine. Stir to dissolve the brown particles that cling to bottom of the skillet. Add chicken broth and cook over relatively high heat until liquid is reduced by half. Spoon mushroom sauce into the skillet and stir to blend. Bring to a boil and add the chop. Turn the chop in the sauce.
  • Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.

VEAL CHOPS WITH MORELS



Veal Chops With Morels image

Provided by Trish Hall

Categories     dinner, main course

Time 1h

Yield Six servings

Number Of Ingredients 12

1 ounce dried morels, about 1 cup, or 3 ounces fresh mushrooms
8 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1 tablespoon freshly squeezed lemon juice
7 tablespoons dry white wine
1 1/4 cups heavy cream
Salt and freshly ground pepper to taste
1 tablespoon dry Madeira or dry Sherry
6 loin veal chops, about 1/2 pound each
1/4 cup flour
4 tablespoons corn, peanut or vegetable oil
1 1/4 cups fresh or canned chicken broth

Steps:

  • If dried morels are used, place them in a mixing bowl and add hot but not boiling water to cover. Let stand until the water is cool. Drain the morels and pat dry. If fresh mushrooms are used, slice them and set aside.
  • Heat four tablespoons of the butter in a skillet over medium heat and add the shallots. Cook briefly, about half a minute, stirring, and add the mushrooms. Cook, shaking the skillet and stirring, about three minutes. Add the lemon juice, and cover and cook five minutes over low heat. Add two tablespoons of the white wine, and cover and cook over very low heat for five minutes. Add the cream, cover and cook over slightly higher heat about 10 minutes, stirring occasionally. At this point, the cream should be reduced and thickened. Add salt and pepper to taste and the Madeira or Sherry.
  • Dredge the chops in the flour and shake off any excess. Heat the remaining butter and the oil in a heavy skillet large enough to hold the chops in one layer. Cook over relatively high heat about five minutes, or until nicely browned on one side. Turn and cook the chops about five to 10 minutes on the second side until they are just cooked through. Do not overcook or the chops will become dry.
  • Remove the chops to a serving platter and keep them warm. Pour off most of the fat from the skillet. Add the remaining wine and cook briefly. Add the broth and cook over relatively high heat until reduced to about one-third cup. Add the mushrooms in cream sauce and blend. Pour over the chops and serve.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 25 grams, Carbohydrate 8 grams, Fat 57 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 27 grams, Sodium 914 milligrams, Sugar 2 grams, TransFat 1 gram

GRILLED VEAL CHOPS WITH MOREL SAUCE



Grilled Veal Chops with Morel Sauce image

Categories     Beef     Roast     Grill     Grill/Barbecue     Gourmet

Yield Serves 6

Number Of Ingredients 3

six 1 1/2-inch-thick veal chops (about 4 pounds total)
vegetable oil for rubbing on chops
Morel Sauce

Steps:

  • Prepare grill and preheat oven to 425°F. Bring veal chops to room temperature (about 20 minutes).
  • Rub chops lightly with oil and season with salt and pepper. Grill chops on a rack set about 5 to 6 inches over glowing coals until evenly browned, 3 to 4 minutes on each side. (Alternatively, chops may be grilled in a hot well-seasoned ridged grill pan over moderately high heat). Arrange chops in one layer in a shallow baking pan. Roast chops in middle of oven 15 to 20 minutes for medium, juicy barely pink meat.
  • Serve chops with sauce.

MEDALLIONS OF VEAL WITH WILD MOREL MUSHROOMS



Medallions of Veal With Wild Morel Mushrooms image

Admittedly a splurge--but worth it. Dried morels may be used--soak in water for an hour then proceed. Jus de veau (which 'Zaar's computer will not accept) or glace de viande can be found in speciality groceries or reduce clear, unsalted beef stock until syrupy.

Provided by Chef Kate

Categories     Veal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb fresh morel, stems trimmed and reserved
1 quart water
2 large shallots, finely chopped
2 tablespoons madeira wine
3 tablespoons unsalted butter
1 lb boneless veal loin, cut into 8 medallions
1 cup flour (for dusting)
1 tablespoon olive oil
2 tablespoons dry white vermouth
1/4 cup glace de viande
salt
white pepper

Steps:

  • Preparing the Morels
  • Place the morels in a large bowl filled with cold water.
  • Soak for 10 minutes.
  • Remove the morels from the water, reserving both the mushrooms and the water.
  • Strain the water through a coffee filter or cheesecloth to remove any sand.
  • Cut off the stems of the morels and combine with the strained mushroom water.
  • Bring to a boil and cook until the liquid has reduced to 2 tablespoons.
  • Rub the morel caps with your fingers; if you feel any sand, wash again in cold water.
  • Cut the morel caps lengthwise into halves.
  • Sauté the shallots in 1 tablespoon butter until soft.
  • Add the morels, their reduced cooking juices and the Madeira and cook, covered, over medium heat, for 6 to 7 minutes, until plump.
  • Remove from the heat and keep warm.
  • Preparing the Veal
  • Dust the veal medallions in flour, shaking off the excess.
  • In a large sauté pan, heat 1 tablespoon of butter and the oil until sizzling.
  • Sauté the veal on bath sides until well browned (Do not crowd the pan with veal. Look in two batches if necessary).
  • Remove the medallions from the pan and keep warm.
  • Pour off the fat from the pan and deglaze with the vermouth.
  • Add the morels and Jus de Veau to the pan and bring to boil.
  • Cook to reduce the liquid slightly.
  • Season with salt and pepper.
  • Return the veal medallions to the pan to heat.
  • Swirl the remaining 1 tablespoon of butter into the sauce to finish.
  • Arrange the veal medallions on 4 large, heated dinner plates.
  • Ladle the sauce and a portion of morels over each serving of veal.

Nutrition Facts : Calories 258.3, Fat 12.7, SaturatedFat 6, Cholesterol 22.9, Sodium 13.8, Carbohydrate 29.5, Fiber 2, Sugar 2, Protein 7.1

VEAL MEDALLIONS WITH FRENCH MORELS



Veal Medallions With French Morels image

Morels add an intense and smoky flavor to the veal sauce. If you never had them they are very meaty tasting and worth the time to make sure you clean them well of all the grit.

Provided by Rita1652

Categories     Veal

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

2 ounces small french dried morels (2 cups)
2 cups boiling water
12 (3 ounce) veal medallions, from the eye round (1/2 inch thick if using thinner cuts you`ll need additional oil to fry them for you`ll have more sli)
salt & freshly ground black pepper
1/4 cup flour
2 tablespoons unsalted butter
1 tablespoon olive oil
1 garlic clove, minced
3 shallots, minced
1 sprig fresh thyme
1/2 cup dry white wine (sherry works great to)
1/2 cup chicken stock
1/2 cup creme fraiche (or cream)
1 tablespoon fresh lemon juice
scallion, for garnish
fresh herb, for garnish

Steps:

  • In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand.
  • Season the veal with salt and pepper, then dust with flour. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 2 to 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil.
  • Melt the remaining 1 tablespoon of butter in the same skillet. Add the garlic,shallots and thyme and cook over low heat, stirring, until softened, about 3-5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the creme fraiche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper.
  • Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Discard thyme. Garnish with scallions.

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Top Asked Questions

How do you cook veal morels?
In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand. Season the veal with salt and pepper. In a very large skillet, melt 1 tablespoon of the butter in the oil.
How to cook veal chops in oven?
Put the veal chops on a large cutting board and brush the olive oil and herb mixture on both sides of all of the chops. Sprinkle salt and pepper on both sides of the chops. Preheat the oven to 374 ° F (190 ° C). Heat two tablespoons of olive oil in a large skillet over medium-high heat.
What do you serve with veal chops?
See the recipe for Veal Chops with Morels, Wilted Lettuce, Oysters, and Garlic-Parmesan Sauce » Joseph de Leo Morels are paired with pieces of yuba, or tofu skin, to soak up a pungent black bean chile sauce and create this rich, flavorful almost-stew.
How do you cook morels and mushrooms?
Put morels in a small mixing bowl and add hot water to cover. Let stand 30 minutes or longer. Drain the mushrooms and pat dry. Sprinkle chop with salt and pepper and set aside. Heat one tablespoon of the butter in a saucepan and add shallots. Cook briefly, stirring, and add the mushrooms. Cook, stirring, about 2 minutes. Add lemon juice and cover.

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