- Home
- Barbeque
- How To make Grilled Veal Chops with Chive Cream
How To make Grilled Veal Chops with Chive Cream
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon ground white pepper
3 shallots
minced
2 1/2 pounds small veal rib chops (about 12)
:
Chive Cream----- 1 1/2 cups whipping cream
1 1/2 tablespoons lemon juice
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup minced fresh chives
1. In a shallow pan, stir together lemon juice, oil, salt, pepper, and shallots. Place veal chops in pan, coat with marinade on both sides, and let rest for 15 to 30 minutes.
2. Prepare a charcoal fire or preheat broiler. Place veal chops on grill or under broiler, about 4 inches from heat, and cook until browned on one side (about 4 minutes). Turn and cook second side until lightly browned and slightly firm (but not rigid) when pressed with a metal spatula (about 3 minutes). Serve veal chops immediately, drizzled with Chive Cream.
Chive Cream: In a small saucepan over medium heat, place cream and lemon juice. Simmer until reduced by about one third; keep warm over low heat. Just before serving, season with salt and pepper, then stir chives into warm cream sauce.
Makes 1 cup.
How To make Grilled Veal Chops with Chive Cream's Videos
The BEST Sauce Anyone Can Make
How to Make a Veal Milanese
Chef Liz Bramwell shows you how to make a veal milanese
Amazing savory breakfast recipes | Jacques Pepin Today's Gourmet | KQED
Are you on Team Savory when it comes to breakfast? Jacques Pepin prepares a full spread of savory breakfast recipes starting with a warm and nourishing oatmeal and leek soup (1:00). Next, ditch the bagels and serve Jacques' smoked whitefish with cream cheese and radish (2:01) with whole wheat triangles. Ruby red grapefruit and blood orange make an attractive color palette for a refreshing citrus salad (7:28). No breakfast is complete without eggs (12:16)
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 18, 1991. Savory Breakfast
Subscribe to watch a new Jacques Pépin video every Wednesday:
#jacquespepin #breakfast #omelette #kqed
About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.
The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education.
Subscribe to @KQEDFood to watch more food videos.
Gordon Ramsay's PERFECT Beef Fillet | The F Word
Gordon cooks the epitome of indulgence - the beef fillet with a sumptuous mushroom gratin. Beef fillet is a real delicacy - expensive but well worth the taste.
The F Word's bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond.
____________________
Add The F Word on Facebook:
To find out more about Gordon Ramsay visit:
Gordon Ramsay on Facebook
Follow Gordon Ramsay on Twitter
.
#TheFWord #GordonRamsay #Food #Cooking .
Creamy Mustard Sauce That Goes Well With Everything!
This Delicious, Creamy Dijon mustard Sauce is perfect for everything, beef, pork, fish, chicken, pasta dishes, you name it!
Nonstick pan with lid:
Recipe:
- 1 small onion, finely chopped
- 3 slices of bacon, cut in small pieces
- Half a cup/120ml chicken stock
- 1,6 Cup/400ml heavy cream
- 3-4 full teaspoons Dijon mustard
- 1 clove of garlic
- 1 tablespoon fresh thyme
- Salt and pepper for seasoning
Steak with Red Wine Sauce with Chef Serge
Steak with Red Wine Sauce with Chef Serge