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How To make Veal Loin Chops with Double Tomato Sauce
4 Veal loin chops - 1 to
-1-1/2" thick (8 oz.each) 1 tb Butter
1 tb Olive oil - extra-virgin
2 Shallots - finely chopped
-(not green onions) 2 Clove garlic - minced
1/4 lb Mushrooms - imported, such
-as oyster, chanterelles Or shiitake - thinly sliced Anchovy paste - 2 pencil -eraser-sized pieces 1 cn Whole peeled tomatoes -
-Italian style (roma), Drained, juice retained, -coarsley chopped (28 oz.) 1 oz Sun-dried tomatoes -
-reconstituted in boiling Water for 1 to 2 minutes, -drained, thinly sliced 1 tb Basil - fresh, chopped OR
-1/2 t. dried, crumbled 1/4 c Red wine - quality dry wine
-only 1/2 c Reserved tomato juice from
-drained tomatoes, Actually 1/2 to 3/4 cup 1 d Tabasco
Freshly ground black pepper, -coarsely ground Salt to taste 12 oz Pasta - preferably rotini,
-cooked al dente
*DIRECTIONS* Bring veal chops to room temperature. Season with freshly ground coarse black pepper on both sides, pressing pepper into chops. Melt butter and olive oil in large, deep-sided frying pan. Brown chops on medium-high heat until well browned, about 5 minutes per side. Remove and cover with plastic wrap to keep warm. Add chopped shallots to frying pan and saute, stirring occasionally, about 3 minutes. Add garlic and continue sauteeing, stirring constantly, another
minute or so. Add sliced mushrooms and saute for 1 to 2 minutes, stirring occasionally. Reduce heat to medium and add sun-dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved tomato juice. Cook on medium heat UNCOVERED approximately 15 minutes. If sauce gets too thick, thin with remaining tomato juice, keeping in mind the fact that the pasta will thin sauce slightly. Taste and correct seasoning, adding more basil if desired along with salt and black pepper. Add veal chops to sauce mixture, along with any meat juices that have accumulated on plate, sinking chops as best as possible. Cook UNCOVERED about 10 minutes, and then flip chops. Cook another 5 minutes UNCOVERED and again remove chops to plate and cover with plastic wrap to keep warm. (Do not overcook the veal!) Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring occasionally, until pasta is warm. Taste and correct seasoning. Serve pasta on large platter with veal chops and sprinkle freshly grated imported Romano on top of pasta. Serves 4. Serve with Caesar Salad or Spinach Salad and garlic bread. Something lemony would be great for dessert, like Lemon Ice or Lemon Cheesecake. Recipe by Michelle Bass, derived from Grilled Veal Chops with Double Tomato Relish printed in Bon Appetit, June, 1991.
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Make Tender Veal Chops with Jacques Pepin | Today's Gourmet | KQED
In this episode of Today's Gourmet, Jacques Pepin prepares a family meal featuring potato pancakes stuffed with mushrooms and garlic, veal chops with corn and red pepper salad, and kid-friendly chocolate cups with fruit and nuts for dessert.
In This Episode:
00:00
1:00 How to make potato pancakes stuffed with mushrooms and garlic
4:36 Chocolate cups with fruit and nuts
12:48 How to make veal chops
18:08 corn and red pepper salad
Today's Gourmet with Jacques Pépin - Full episode
Season 1, Episode 13, 1991. Veal chops
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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.
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The Perfect Juicy Lamb Loin Chops
The Perfect Juicy Lamb Loin Chops - If you're a fan of lamb, you won't want to miss our latest recipe video featuring succulent and juicy lamb loin chops. This dish is perfect for a special occasion or an impressive dinner party. Our expert chef will guide you through the process of marinating the chops with a flavorful blend of herbs and spices, and then searing them to perfection in a hot skillet. The end result is a mouthwatering, restaurant-quality dish that's sure to impress even the most discerning palates. So, join me as I show you how to make this delicious and elegant meal at home.
Ingredients:
6 tbsp. Branch and Vine Olive Oil -
1 tbsp. Lemon Juice
6 cloves Garlic (crushed)
1 tbsp. Fresh Rosemary (chopped)
1 tbsp. Fresh Thyme
1 tsp. Dried Oregano
2 tsp. Salt
1/2 tsp. Black Pepper
8 Lamb Chops
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How to Cook Creamy Pepper Sauce for a Scotch Fillet Steak (Sauce au Poivre)
In this episode, we are going to cook a Creamy Pepper Sauce for your choice of steak.
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Pork Chops with Sweet and Sour Peppers | Gordon Ramsay
Gordon shows you Pork Chops with Sweet & Sour Peppers - and how to slice vegetables simply and easily. From Gordon Ramsay's Ultimate Cookery Course. Subscribe for more videos.
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The BEST Sauce Anyone Can Make
Fabio's Kitchen: Season 2 Episode 2, Veal Chop with Mushroom Cream Sauce
Veal Chop with Mushroom Cream Sauce:
Ready to impress with this creamy, rich and decadent Veal Chop with Mushroom Cream Sauce? Accompany the star of the dish with champagne vinegar, herb glazed pearl onions and sauteed Swiss chard to balance out the richness of the dish. Can’t forget about the toasted baguette perfect for soaking up every last bit of the creamy mushroom sauce. You don’t want to miss out on this flavorful meal!
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