Veal and Museums

As promised, and really not too difficult.

Roasted Veal with Porcini
Ingredients
1 1/2 cups boiling water
1 1/4 ounces dried porcini (about 1 1/3 cups)
2 (1 1/3-inch-thick) veal rib chops
1 tablespoon vegetable oil
1 1/2 tablespoons unsalted butter
1 garlic clove, smashed
1 thyme sprig
1 tablespoon finely chopped shallot
2/3 cup crème fraîche
1/2 tablespoon chopped chives
1 teaspoon chopped tarragon

Steps
Preheat oven to 350°F with rack in middle.

Put dried mushrooms in boiling water and let soak until needed in the recipe. Take veal at room temperature and pat dry and season with salt and pepper.

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. Transfer skillet to oven and cook, 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.) Drain mushrooms from hot water and add to skillet and sauté 1 minute. Add shallot and sauté 1 minute.

Stir in crème fraîche, swirling to incorporate, and boil until porcini are lightly coated and liquid is slightly thickened. Stir in chives and tarragon and season with salt and pepper. Serve chops smothered with sauce.

Serve!


Truth be told I got this off from Gourmet. But it was delicious and quite easy. I also made gluten free cream cheese brownies (Quick note: I use better batter gluten free flour). This made me a touch happy, not insanely happy but a touch.

The recipe is....
Ingredients
1 stick (1/2 cup) unsalted butter, cut into pieces
2 ounce unsweetened chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/2 cup better batter flour
8 ounces cream cheese, well softened
1/3 cup sugar
1 large egg yolk
1/4 teaspoon pure vanilla extract

Steps:
Put oven rack in middle position and preheat oven to 350°F. Butter an 8-inch square baking pan.

Heat butter and chocolate in a 3-quart heavy saucepan over moderately low heat, whisking occasionally, just until melted. Remove from heat and whisk in sugar, eggs, vanilla, and a pinch of salt until well combined. Whisk in flour until just combined and spread in baking pan.

Whisk together cheesecake batter ingredients in a small bowl until smooth. Dollop over brownie batter, then swirl in with a knife or spatula.

Bake until edges are slightly puffed and center is just set, about 35 minutes.

Serve!

Anyways, my weekend was interesting, I explored and I cried. I explored the Natural History Museum, the Union Square Farmers Market, a cooking store in Union Square, and Bark for Hot Dogs in Brooklyn. Bark is over rated, no special hot dogs in my opinion. Then I cried about a situation I fear will never change. So I will be cooking happy food for the next month, or two, or three, or 100. There is really no limit to how long it will last. So expect a long series of happy food. Today I had pot-roast, it isn't the happiest of food. It just sits and doesn't brighten your taste buds, it just comforts them.

Maybe after all of this I will write a cook book, on foods to make you happy. Who knows..?!?!