Thursday, July 8, 2010

Veal Chops with Morel Mushroom and Mustard Sauce

It's a heat wave.  I pondered what kind of dinner I can 'not cook', but came up empty.  I had in my fridge veal rib chops which had to be used or frozen, and fresh morel mushrooms.  So, my poor food planning for the heat would still benefit us in the end, but with a little sweat equity to be paid.  


The thought of turning on a hot grill, was well, hot, but I made Chris do it anyway.  Salt and pepper the veal and grill to medium rare.  For the sauce, I sauteed the morel mushrooms in a little olive oil until softened.  To it, I added sweet hot mustard, fresh rosemary and sage.  Then deglazed with brandy and beef stock.  Boil to reduce a bit and then, yes, what Emerton sauce would be complete without a little cream?  


As we sat in our cool house hiding from the heat, it seemed a little silly to be eating a veal chop with cream sauce.  Sushi or fresh shucked oysters would seem to be a smarter choice.  But what can I say, we devoured our chops and were happier for it.

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