A few years ago, I was over at my friend B’s house. We were talking, silly girls that we are sometimes, about diets and supermodels. B shared these personal maxims she had arrived to after finishing a book about the reality of extreme dieting:
- The chemicals in diet soda will embalm you while alive
- You do not eat veal or other baby animals.
Her words came back to haunt me last Sunday when I prepared this week’s French Fridays with Dorie recipe, Veal Chops with Rosemary Butter. Normally I don’t buy veal and when I do, it’s usually ground to mix with beef and pork for bolognese sauces. The flavor and texture of the veal fuse with the other two meats, and there is no distinct taste or texture. That did not happen with the veal chop. I was reminded the whole time this was not a regular piece of beef. Darned awareness!
I wish I had come across this article before cooking my veal chops. First: it looks like instead of actual veal chops I got a bone-in ribeye cut well over an inch thick. It shouldn’t have come as a surprise then that my veal was undercooked after preparing per Dorie’s directions. I seared my chops in a ridiculously hot cast iron pan and the browned bits charred up. There was no chance to make the tasty sauce to accompany them per the original recipe, so we made up for it with extra thick rosemary/thyme butter pats. I’ll try to make the sauce in the future for other beef or pork based dishes.
As if the veal chops on to themselves weren’t enough of a splurge, I served them with the Potato Gratin recipe from Around My French Table. This recipe was the sixth recipe cooked by the French Fridays with Dorie crowd back in 2010.
My feelings about these potatoes – and scalloped potatoes in general – are best summarized in this infographic. 🙂
That’s not to say I didn’t enjoy them… they were darned delicious, but sometimes there is such a thing as a too rich dish. Eduardo couldn’t stop raving about them so I’ll make sure to make them again with half and half instead of heavy cream.
French Fridays with Dorie is an online cooking group where the fearless Doristas, an intrepid bunch of home cooks, work our way through Dorie Greenspan’s Around My French Table.