potatoes , cut in half depending on size
4 cups beef stock
Salt and pepper
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
Prepared horseradish
Loaf of crusty bread
Preheat the broiler. Take the steak out of the refrigerator and let it come up to room temperature.
In the meantime, heat 2 tablespoons of the EVOO and 2 tablespoons of the butter in a medium sauce pot over medium-high heat. Once the butter is melted, add the mushrooms and cook for about 5 minutes, until brown. Add the onions, garlic, carrots, parsnips, and herbs. Cook until the veggies are tender, 7 to 8 minutes. Add the potatoes and 3 cups of the stock plus 1 cup of water. Bring up to a bubble, then reduce the heat and simmer for 20 minutes.
As the liquid simmers, place the London broil on a broiler pan. Rub it with the remaining 2 tablespoons of EVOO and season it generously with salt and pepper. Broil the meat about 6 inches from the flame for 15 minutes, turning it once. Remove the meat from the broiler and let it rest for about 5 minutes.
While the meat is resting, melt the remaining 2 tablespoons of butter in a small skillet over medium-high heat. Add the flour and cook for about 1 minute. Whisk in the remaining cup of stock, the Worcestershire sauce, and mustard. Once the mixture is thickened, add it to the sauce pot with the veggies.
Thinly slice the meat and top with the gravy-soaked vegetables. Serve with a dollop of prepared horseradish on top and a nice hunk of crusty bread with butter on the side.
Grilled Veal or Pork Chops with Marsala Fig Sauce, Lemonricotta Orzo, and Celery and Mushroom Salad
GRILLED VEAL OR PORK CHOPS WITH MARSALA FIG SAUCE, LEMON-RICOTTA ORZO, AND CELERY AND MUSHROOM SALAD
The marriage of flavors in this meal reminds me of the scents and smells of my own wedding celebrations in Tuscany.
SERVES 4
4 (1½-inch-thick) bone-in veal or pork chops
4 teaspoons grill seasoning , such as McCormickâs Montreal Steak Seasoning
2 teaspoons fennel seeds
2 teaspoons ground coriander
16 dried figs , coarsely chopped
2 â 3 cup Marsala wine
4 to 5 sprigs of fresh thyme
Black pepper
6 tablespoons EVOO (extra-virgin olive oil)
Salt
½ pound orzo
1 (10-ounce) box frozen peas
1 heart of celery , thinly sliced on an angle, 3 to 4 cups
4 large portabella mushroom caps , thinly sliced
1 cup fresh flat-leaf parsley leaves
Zest and juice of 2 lemons
2 cups ricotta cheese
Parmigiano-Reggiano , for shaving
Bring a large pot of water to a boil for the pasta, and preheat the oven to 375°F.
Pat the chops dry. Mix the grill seasoning, fennel seeds, and coriander and rub the mixture into the chops.
In a small pot over medium-low heat combine the figs, Marsala, and thyme. Season with some pepper and simmer gently for 15 minutes to reduce the liquid.
Heat about 2 tablespoons of the EVOO in a skillet over medium-high heat. When the oil smokes, sear the chops for 2 minutes on each side, then transfer the skillet to the oven to finish cooking the chops for about 10 minutes.
Salt the boiling water, add the orzo, and cook to al dente. During the last minute of cooking time, add the frozen peas to the water.
While the pasta cooks, combine the celery and mushroom caps in a bowl with the parsley leaves.
In a pasta bowl, combine the lemon zest with the ricotta cheese and season with salt and pepper.
Dress the celery and mushrooms with the lemon juice and the remaining 4 tablespoons (¼ cup) of EVOO. Season with salt and pepper and top with lots of shaved Parm.
Drain the orzo and peas and add to the lemon-ricotta mixture. Toss to combine and adjust the salt and pepper to taste.
Serve the chops with the figs and sauce on top and the lemon-ricotta orzo and celery and mushroom salad alongside.
LAST-MINUTE DINING
UPTOWN PORK CHOPS AND APPLE SAUCE
â¢ROASTED PORK TENDERLOINS WITH ESCALLOPED APPLES
â¢SAUTÃED MINI VEGETABLE MEDLEY
⢠CHEESY POTATO AND SHARP
4 cups beef stock
Salt and pepper
2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
Prepared horseradish
Loaf of crusty bread
Preheat the broiler. Take the steak out of the refrigerator and let it come up to room temperature.
In the meantime, heat 2 tablespoons of the EVOO and 2 tablespoons of the butter in a medium sauce pot over medium-high heat. Once the butter is melted, add the mushrooms and cook for about 5 minutes, until brown. Add the onions, garlic, carrots, parsnips, and herbs. Cook until the veggies are tender, 7 to 8 minutes. Add the potatoes and 3 cups of the stock plus 1 cup of water. Bring up to a bubble, then reduce the heat and simmer for 20 minutes.
As the liquid simmers, place the London broil on a broiler pan. Rub it with the remaining 2 tablespoons of EVOO and season it generously with salt and pepper. Broil the meat about 6 inches from the flame for 15 minutes, turning it once. Remove the meat from the broiler and let it rest for about 5 minutes.
While the meat is resting, melt the remaining 2 tablespoons of butter in a small skillet over medium-high heat. Add the flour and cook for about 1 minute. Whisk in the remaining cup of stock, the Worcestershire sauce, and mustard. Once the mixture is thickened, add it to the sauce pot with the veggies.
Thinly slice the meat and top with the gravy-soaked vegetables. Serve with a dollop of prepared horseradish on top and a nice hunk of crusty bread with butter on the side.
Grilled Veal or Pork Chops with Marsala Fig Sauce, Lemonricotta Orzo, and Celery and Mushroom Salad
GRILLED VEAL OR PORK CHOPS WITH MARSALA FIG SAUCE, LEMON-RICOTTA ORZO, AND CELERY AND MUSHROOM SALAD
The marriage of flavors in this meal reminds me of the scents and smells of my own wedding celebrations in Tuscany.
SERVES 4
4 (1½-inch-thick) bone-in veal or pork chops
4 teaspoons grill seasoning , such as McCormickâs Montreal Steak Seasoning
2 teaspoons fennel seeds
2 teaspoons ground coriander
16 dried figs , coarsely chopped
2 â 3 cup Marsala wine
4 to 5 sprigs of fresh thyme
Black pepper
6 tablespoons EVOO (extra-virgin olive oil)
Salt
½ pound orzo
1 (10-ounce) box frozen peas
1 heart of celery , thinly sliced on an angle, 3 to 4 cups
4 large portabella mushroom caps , thinly sliced
1 cup fresh flat-leaf parsley leaves
Zest and juice of 2 lemons
2 cups ricotta cheese
Parmigiano-Reggiano , for shaving
Bring a large pot of water to a boil for the pasta, and preheat the oven to 375°F.
Pat the chops dry. Mix the grill seasoning, fennel seeds, and coriander and rub the mixture into the chops.
In a small pot over medium-low heat combine the figs, Marsala, and thyme. Season with some pepper and simmer gently for 15 minutes to reduce the liquid.
Heat about 2 tablespoons of the EVOO in a skillet over medium-high heat. When the oil smokes, sear the chops for 2 minutes on each side, then transfer the skillet to the oven to finish cooking the chops for about 10 minutes.
Salt the boiling water, add the orzo, and cook to al dente. During the last minute of cooking time, add the frozen peas to the water.
While the pasta cooks, combine the celery and mushroom caps in a bowl with the parsley leaves.
In a pasta bowl, combine the lemon zest with the ricotta cheese and season with salt and pepper.
Dress the celery and mushrooms with the lemon juice and the remaining 4 tablespoons (¼ cup) of EVOO. Season with salt and pepper and top with lots of shaved Parm.
Drain the orzo and peas and add to the lemon-ricotta mixture. Toss to combine and adjust the salt and pepper to taste.
Serve the chops with the figs and sauce on top and the lemon-ricotta orzo and celery and mushroom salad alongside.
LAST-MINUTE DINING
UPTOWN PORK CHOPS AND APPLE SAUCE
â¢ROASTED PORK TENDERLOINS WITH ESCALLOPED APPLES
â¢SAUTÃED MINI VEGETABLE MEDLEY
⢠CHEESY POTATO AND SHARP
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