As the leaves begin to change and the air starts to get that certain crispness, we begin to long for foods which warm our bodies and our hearts. Ahhh, the joys of comfort foods, those starchy, carb-loaded treats which are so supremely satisfying. Although I have deeply enjoyed my seasonal flirtation with such succulent and tender trollops as fresh, homegrown heirloom tomatoes and ripe, voluptuous ears of sweet corn, their fickle, fleeting nature has left me with a longing for the hearty persistence of fall and winter root vegetables.
The earthy pungency of mushrooms and pop of parsnip and cauliflower, Thoughts of potatoes in all their glorious forms are awakening in my mind. I long for those foods, which when ingested, leave one with nothing more than a deep desire for pleasant slumber! As the cold begins to induce that bitter urge for hibernation, I bid a fair a due to that sweet lady, Summer- and welcome the more haughty offerings inherent in falls’ cupboard.
As segue into the new season, I offer this rich and satisfying little tidbit:
Veal Chops with Mustard Cream Sauce
- 2 veal chops
- 2 tsp olive oil
- 2 Tbsp butter
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 1 tsp caraway seeds
- 1 tsp capers
- 1/4 cup white wine
- 1 tablespoon fresh thyme
- 1 tablespoon fresh lemon juice
- 1/4 cup heavy cream
- 1 Tbsp Dijon
Season the veal chops with salt and pepper, coating evenly on both sides. Preheat large skillet or grill then brown the chops until they reach a temperature of 160° F at the center.
Finely dice the shallot and garlic and Sauté the shallot in the oil for 5 minutes. Add the garlic for another minute along with the capers and caraway seeds. Deglaze the pan with white wine and scrape off the brown bits in the pan. Finally, add in all of the remaining ingredients (except for the veal) and mix well. Warm this up for two minutes until the sauce is simmering and starts to thicken.