Sunday, September 4, 2011

Veal Chop with Roquefort Butter and Basil Parmesan Mashed Potatoes

These are recipes that we have tried a few times and I like them better every time we make them.  The Roquefort butter is what makes this dish.  The creamy basil, Parmesan potatoes are such a nice foil for the slightly gamey meat and pungent blue cheese.  It's not a light dish but the basil in the potatoes and the green onion in the butter give it a little vegetal quality and lighten it up just a wee bit to the point where your palate stays excited. I am not a huge fan of Veal in general, but I would eat shoe leather if covered in Roquefort butter. It is expensive(as Matt likes to remind me every time I buy it) but a little goes a long way.  This log should last through two meals so try it on any red meat another evening.

Veal Chops

4 tbsps unsalted butter at room temp
2oz of Roquefort
1tbsp chopped green onions
4 Veal chops

Place the butter and Roquefort in a bowl and mix with an electric mixer on medium speed until smooth. Add the scallions and mix until combined. Using parchment paper or p;astic wrap, place the butter on the paperand roll into a log about an inch in diameter. Chill.

Getting a good sear on any chop is very important.  That is where meat gets all of its flavor!  This is how its done. Sprinkle both sides of the veal chops generously with salt and pepper. Allow to sit at room temperature for 30 minutes. Heat dry pan until very hot on medium high heat.  Add canola oil and heat until almost smoking.  Cook 6 to 8 minutes on each side, until almost cooked through. Remove from pan and cover with aluminum foil. Rest for 5 minutes. Serve with 1 or 2(as I do!) slices of Roquefort butter on each

Basil Parmesan Mashed Potatoes

2lbs Yukon Golds
2c basil leaves
1c freshly grated parm(DO NOT USE THE GREEN CAN)
1c heavy cream

Bring a large pot of salted water to a boil. Fill another small bowl with ice water. Add basil to the boiling water for 20 seconds. Remove basil and place the leaves into the ice water.  Drain.

Peel and cut potatoes. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes until tender. Drain and return to the pan until the potatoes are dry.

Heat the cream and parm until the cream simmers. Place the basil in a food processorand puree. Add the cream mixture and process until smooth.

Beat the potatoes and slowly add the hot basil cream, the salt and pepper and beat until smooth.


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