For those of you who have read this blog for a while, you know what can happen when I go to Whole Foods with no direction or pre-existing inspiration. It should be no surprise then that I went out the other day and came home with some amazing looking veal loin chops. The loin chop is a cut very similar to a porterhouse with a ny-strip style cut on one side and a tenderloin on the other.
I had a bunch of reconstituted morel mushrooms left over from dinner the night before that I wanted to use so I decided to make a "gravy" to go with the chops. The gravy was very simple but had an awesome earthy flavor.
Mushroom veal "gravy"
2 cups veal stock
6 medium morel mushrooms (reconstituted)
1 tbsp soaking water
salt & pepper to taste
To reconstitute the mushrooms, put them in a bowl with 1/2 cup warm water. I like to put a small, light, plate on top of the mushrooms to keep them submerged. If the mushrooms aren't completely submerged, you may want to rotate them after a few minutes to make sure the dry parts are submerged. If all of the water is absorbed, add additional warm water by the tablespoon. Once mushrooms are fully reconstituted (~30 minutes) remove them from the soaking liquid (remember to reserve at least 1 tbsp), drain and set the mushrooms on a cutting board.
I brought the veal stock to a simmer in a saucepan over medium heat. Chop the mushrooms (I cut into rings, but any chop will do) and add to the veal stock with the tbsp of soaking water. Allow the mixture to simmer for about 15 minutes and then transfer to a vitamix (or other blender) and puree well. Return to the pot and keep warm on the lowest setting until ready to serve.
I served the grilled chops with the mushroom "gravy," a grilled artichoke half and a dollop of my special garlic "avotaters." Heat up your grill, give it a try and enjoy!
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