Best Roasted Veal Chop With Morels Recipes

VEAL CHOPS WITH ASPARAGUS AND MORELS

Steps:

• Cook asparagus in large saucepan of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water. Drain well. DO AHEAD: Can be made 1 day ahead. Wrap asparagus in paper towels; place in resealable plastic bag and chill.
• Preheat oven to 425°F. Heat 2 tablespoons peanut oil in heavy large ovenproof skillet or wide pot with lid over medium-high heat. Add morels and saut° until tender and browned, about 8 minutes. Season to taste with salt and pepper. Transfer morels to bowl (do not clean skillet).
• Heat 1 tablespoon peanut oil in same skillet over high heat. Sprinkle veal chops with flour, salt, and pepper. Add veal chops to skillet; cook until browned, about 2 minutes per side. Transfer to plate. Add remaining 1 tablespoon peanut oil to same skillet; add shallot halves, 6 whole sage leaves, thyme sprigs, and bay leaves to skillet and saut until shallots are softened, about 6 minutes. Return veal chops to skillet; cover and roast in oven until tender, about 12 minutes. Transfer chops and shallot mixture to plate. Add remaining peanut oil to skillet; add 1/3 cup minced shallots, sliced sage leaves, and garlic and sauté 3 minutes. Add asparagus, morels, and broth; simmer until asparagus is tender, about 5 minutes. Return veal chops to skillet, cover, and cook just until heated through and liquid is slightly reduced, about 3 minutes. Transfer veal chops, morel-asparagus mixture, and pan juices to plates. Sprinkle with chopped chives and serve.
• What to Drink:
• A lighter-style Pinot Noir would be great with the veal chops. We like the earthy, dark berry flavors of the Domaine Jean Grivot 2004 "Les Charmois" Nuits-St.-Georges ($47).

VEAL CHOPS WITH MORELS

Steps:

• Put morels in a small mixing bowl and add hot water to cover. Let stand 30 minutes or longer. Drain the mushrooms and pat dry.
• Sprinkle chop with salt and pepper and set aside.
• Heat one tablespoon of the butter in a saucepan and add shallots. Cook briefly, stirring, and add the mushrooms. Cook, stirring, about 2 minutes. Add lemon juice and cover. Cook about 3 minutes.
• Add half the white wine, cover and cook 5 minutes. Add the cream, cover and cook about 15 minutes. Add salt and pepper and the Madeira wine. Swirl in 1 teaspoon butter. Set aside.
• Dredge chop in flour and shake off excess.
• Heat remaining 1 tablespoon butter in a small skillet and add the chop. Cook over moderately high heat until browned on one side, about 5 minutes.
• Turn the chop and cook about 15 minutes. Transfer chop to a warm platter.
• Pour off most of the fat from skillet and add remaining tablespoon of white wine. Stir to dissolve the brown particles that cling to bottom of the skillet. Add chicken broth and cook over relatively high heat until liquid is reduced by half. Spoon mushroom sauce into the skillet and stir to blend. Bring to a boil and add the chop. Turn the chop in the sauce.
• Serve chop with the sauce spooned over and with fine buttered noodles as accompanying dish.

ROAST VEAL WITH MORELS

Steps:

• Preheat the oven to 350 degrees. Brown the roast slowly in a Dutch oven in the butter. Add the chicken stock. Remove from the heat. Lay a piece of waxed paper directly on top of the meat and then cover the pot. Bake in the oven for two-and-a-half hours, or until the meat is tender.
• If the morels are very gritty, rinse them quickly under running water and dry with paper towels. Slice them and place them in a saute pan. Pour in the cream and simmer for 20 minutes, or until the cream has been absorbed by the mushrooms. Season to taste with salt, pepper and nutmeg.
• Remove roast from pan. Place on serving dish. Add one-half to one cup of the pan juices to the mushrooms, heat and serve with the roast.

VEAL MEDALLIONS WITH FRENCH MORELS

Steps:

• In a heatproof bowl, soak the morels in the boiling water until softened, about 30 minutes. Remove and rinse under running water, rubbing to loosen any grit. Let the soaking liquid stand.
• Season the veal with salt and pepper, then dust with flour. In a very large skillet, melt 1 tablespoon of the butter in the oil. Add the veal and cook over high heat until browned on the bottom, 2 to 3 minutes. Turn and cook until browned on the bottom and the meat is just pink inside, about 2 to 3 minutes. Transfer the veal to a warmed platter and cover loosely with foil.
• Melt the remaining 1 tablespoon of butter in the same skillet. Add the garlic,shallots and thyme and cook over low heat, stirring, until softened, about 3-5 minutes. Add the wine and boil, scraping up any browned bits from the bottom, until almost evaporated, about 4 minutes. Add the morels and their liquid, leaving any grit behind. Cover and simmer over low heat until the morels are softened, about 5 minutes. Add the chicken stock and any veal juices and simmer over moderately high heat until reduced by half, about 5 minutes. Add the creme fraiche and simmer until thickened, about 4 minutes. Add the lemon juice and season with salt and pepper.
• Return the veal medallions to the skillet and simmer for 1 minute, turning once. Transfer the veal and sauce to a platter or plates. Discard thyme. Garnish with scallions.

VEAL CHOPS WITH MORELS

Steps:

• If dried morels are used, place them in a mixing bowl and add hot but not boiling water to cover. Let stand until the water is cool. Drain the morels and pat dry. If fresh mushrooms are used, slice them and set aside.
• Heat four tablespoons of the butter in a skillet over medium heat and add the shallots. Cook briefly, about half a minute, stirring, and add the mushrooms. Cook, shaking the skillet and stirring, about three minutes. Add the lemon juice, and cover and cook five minutes over low heat. Add two tablespoons of the white wine, and cover and cook over very low heat for five minutes. Add the cream, cover and cook over slightly higher heat about 10 minutes, stirring occasionally. At this point, the cream should be reduced and thickened. Add salt and pepper to taste and the Madeira or Sherry.
• Dredge the chops in the flour and shake off any excess. Heat the remaining butter and the oil in a heavy skillet large enough to hold the chops in one layer. Cook over relatively high heat about five minutes, or until nicely browned on one side. Turn and cook the chops about five to 10 minutes on the second side until they are just cooked through. Do not overcook or the chops will become dry.
• Remove the chops to a serving platter and keep them warm. Pour off most of the fat from the skillet. Add the remaining wine and cook briefly. Add the broth and cook over relatively high heat until reduced to about one-third cup. Add the mushrooms in cream sauce and blend. Pour over the chops and serve.

GRILLED VEAL CHOPS WITH MOREL SAUCE

Steps:

• Prepare grill and preheat oven to 425°F. Bring veal chops to room temperature (about 20 minutes).
• Rub chops lightly with oil and season with salt and pepper. Grill chops on a rack set about 5 to 6 inches over glowing coals until evenly browned, 3 to 4 minutes on each side. (Alternatively, chops may be grilled in a hot well-seasoned ridged grill pan over moderately high heat). Arrange chops in one layer in a shallow baking pan. Roast chops in middle of oven 15 to 20 minutes for medium, juicy barely pink meat.
• Serve chops with sauce.

ROASTED VEAL CHOP WITH MORELS

Steps:

• Preheat oven to 350°F with rack in middle.
• Pour boiling water over morels in a small bowl and soak until morels are softened, about 30 minutes. Transfer morels with a slotted spoon to a medium-mesh sieve set over a bowl. Press on morels with back of spoon to remove excess liquid (be careful not to squeeze out all the moisture), then add to soaking liquid and reserve. Rinse morels to remove any grit. Reserve morels and liquid separately, allowing liquid to settle.
• While morels soak, let veal chops stand at room temperature 30 minutes.
• Pat chops dry and season with 1/2 teaspoon each of salt and pepper (total). Heat an ovenproof 12-inch heavy skillet (not nonstick) over medium-high heat until hot. Add oil and heat until smoking, then add veal chops and sear underside well, 2 to 3 minutes. Turn chops over and sear 1 minute.
• Add butter, garlic, and thyme to skillet and baste veal with melting butter. Transfer skillet to oven and cook, basting every few minutes, until an instant-read thermometer inserted horizontally into center of chop registers 130 to 135°F for medium-rare, 10 to 15 minutes.
• Transfer chops to a plate to rest. Discard garlic and thyme, keeping juices and fat in skillet, and return to burner over medium-high heat. (Handle will be very hot.) Add morels and sauté 1 minute. Add shallot and sauté 1 minute.
• Remove from heat briefly and add Cognac, then return to heat and deglaze, stirring and scraping up brown bits, until most of liquid has evaporated. Slowly pour in reserved soaking liquid, being careful to leave last tablespoon (containing sediment) in bowl. Add meat juices from plate and boil until liquid has reduced to about 1/3 cup.
• Stir in crème fraîche, swirling to incorporate, and boil until morels are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with morels.