Seriously Simple by Diane Rossen Worthington

Author:Diane Rossen Worthington [Diane Rossen Worthington]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2002-12-05T05:00:00+00:00

serves 4

1 In a small bowl, combine all the marinade ingredients. Put the veal chops in a plastic lock-top bag and pour in the marinade. Turn the chops in the bag to coat them evenly. Close the bag and refrigerate for at least 2 or up to 4 hours.

2 Meanwhile, make the sauce: In a small saucepan, bring the stock to a boil over high heat. Put the dried mushrooms in a small glass bowl and pour the stock over. Let soften for at least 20 minutes.

3 In a large skillet, melt the butter over medium-high heat. Sauté the leeks for about 5 minutes, or until softened and lightly browned. Add the fresh mushrooms and stir to evenly distribute. Cook until softened, about 4 minutes. Add the dried mushrooms, stock, and wine and simmer until the mixture has a syrupy consistency, about 5 minutes. Stir in the cream, salt, and pepper. Taste and adjust the seasonings. (For a thicker sauce, puree 1/2 cup of the mushroom mixture and return it to the pan.)

4 Prepare a barbecue grill for medium-heat grilling, or heat an oiled grill pan over high heat. Grill the veal chops for 5 to 7 minutes on each side. Quickly sear all the edges. Check for doneness. The veal should be very pink inside.

5 To serve, place the veal chops on serving plates and spoon the sauce over. Garnish with the watercress.

advance preparation:

May be prepared up to 4 hours ahead through Step 2, covered, and refrigerated. Reheat gently.

the clever cook could:

Double this for a larger dinner party.

Use the sauce on grilled steak or add to pasta.

Use any fresh mushrooms.

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