Text 3629, 72 rader
Skriven 2010-11-09 14:19:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: roasts 718
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 JW> The roast was bigger, about 4 pounds so I roasted it at 500 for 20
 JW> minutes, reduced the heat to 170 (the lowest my oven will go) and
 JW> left it for four hours as Roslind can handle pinkish medium but not
 JW> bloody rare. It came out well done, with just a hint of pink at the
 JW> very centre and a little too dry. I overdid it by about an hour,
 JW> although Roslind was happy with it. I'm sure the leftovers warmed
 JW> in pan drippings and moose broth will be moist though.

For Roslind I'd have perhaps turned off the oven after the 20-minute
roasting. For myself or you, I'd have bundled it into the 500 oven
and turned off the heat immediately.

 JW> Home Ec was at least available as an option at the school Ray and
 JW> Raine went to. Ray took Home Ec while Raine took woodworking!

Very fine.

 ML> pumpkins
 ML> And roast the seeds, too!
 JW> I do. Other squash too.

Excellent. Whenever I have the energy and the squash, I do so.

Roast veal chops
cat: airline, main
servings: 4

2 medium-size butternut squash, peeled
8 oz butter
1/2 c chicken stock
1 Tb cinnamon
1/2 ts nutmeg
1/4 c maple syrup
12 baby carrots, peeled
4 (14 to 16 oz) long-bone veal chops
4 Tb extra-virgin olive oil
4 shallots, diced
2 garlic cloves, minced
2 ts sage, freshly chopped
1 c (ruby) port
1 c veal (or chicken) stock
4 small sprigs of sage
salt and pepper

Long-Bone Veal Chop on a Port Reduction
with Butternut Squash and Baby Carrots

Preheat oven to 400F. Cut squash into 1" rings; place in a
baking dish; add butter, 1/2 c chicken stock, cinnamon, nutmeg,
and syrup; bake for 40 min or until tender.

Poach carrots for 5 min in water; drain and add to squash dish
for last 5 min of oven time. Set aside.

Season chops lightly with salt and pepper.

Heat olive oil over medium-high heat in saute pan and sear veal
until golden brown, approximately 4 min per side; place pan in
400F oven for 15 min. 

Remove chops from saute pan and add shallots, garlic, and 1 ts
sage; saute on medium-high heat until brown. Add port and veal
stock and reduce by half.

Plate veal chops over squash and lightly drizzle with port
sauce. Garnish with remaining sage and top with sage sprigs.

Paul Minnillo, Baricelli Inn, Cleveland, OH

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