Veal chop with rosemary
September 11th, 2008 at 10:07 am by Patrick
The canonical way to cook veal is with tarragon, but I decided to use rosemary instead because I have it fresh. I pulverized a bunch in my heavy Thai mortar with salt and pepper, mixed it with olive oil to make a paste and marinated the chop in that. Then seared both sides in more olive oil at high heat, deglazed the pan with vermouth, and finished it off in the oven at 375 for another 6 or 7 minutes.
September 11th, 2008 at 11:52 am
Sorry Pat, meat is still murder
September 11th, 2008 at 12:06 pm
You say that like it’s a bad thing.
September 11th, 2008 at 12:45 pm
What, no wine?
September 11th, 2008 at 1:27 pm
this looks amazing. what sides did you have with it, though?
September 11th, 2008 at 1:45 pm
just to let you know, when you click on the various diff. catagories (such as food) the matablog just takes you back to the most recent blog entry regardless of catagory.
Can you fix it?
Also, when is matador going to release the “Cooking by Patrick” cookbook?
September 11th, 2008 at 1:49 pm
Thanks for the headsup on the category bug – we’ll get that fixed.
The rest of the meal was a baguette and buttered green beans. Wine was a $15 Marques de Riscal rioja – can’t remember the year. It was tasty, but a white would have been a better pairing.
September 11th, 2008 at 2:19 pm
i was thinking white, as well as the argiolas you had with the tomatoes the other night.
mmmm, rosemary chops.
September 11th, 2008 at 2:20 pm
Categories seem to be working now.
September 11th, 2008 at 7:44 pm
I’m with 9000 on the white. You know, I think the vouvray we had on Monday evening would go nicely with this dish.
September 11th, 2008 at 9:30 pm
word. vouvray up in this piece.