My continued obsession with wolvesmouth has led me to MORE cooking experiments, as well as signing up on the wolvesden email list. So excited! (Yes, you can count on me to post about it once I go). As I was saying in my previous post, I wanted to try and recreate the dish I made last night, but fancier. Thus my "subject group" was once again stuffed with delicious veal treat.
This time, I wisely seared the veal chunks before marinating them in their own juices. This lets the veal retain its tenderness and juiciness. Once seared, I transferred the veal to another pan which was already filled with olive oil, white wine vinegar, lemon juice, garlic and some lovely chenin blanc. I put a lid over the sauce pan and let them cook while I mixed the sauce.
The sauce is composed of lemon juice and cream. Tada! You just whip the two together into a nice foam and it looks very fancy shmancy when you plate the dish.
For plating the veal, I went for simplicity. A bed of rice, topped with four veal chunks, covered in lemony-cream-foam, with a teensy basil garnish. It was much lighter, said my non vegetarian test subjects, then the previous evenings dish and decidedly more tender. Success! Wish I had the pics to prove it, but I can assure you that It, with a capital I, looked amazing.
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