I had this fear of, or rather, aversion to, veal. Rob made veal chops for us once and I could barely eat them. My challenge this week was to make myself, at the very least, be able to eat them. I salted them very thoroughly before rubbing with garlic and allowing them to rest for an hour or so. Then I cooked them in a cast iron pan over medium high heat until they were a solid medium. Served with couscous and summer vegetable stew. The verdict? They were delicious!
We sipped a Spanish rose, recommended by the wonderful staff at Liberty Wines Granville Island. Possibly the new favourite of the summer.
5 comments:
Looks like a great wine for the summer!
Thanks Jeff, it is!
I may just have to pick up a bottle of that on Thursday. (Is it wrong to buy a bottle of wine and drink alone, though? LOL.)
Funny, I had an absolute aversion to veal myself until last summer (being a pesco-vegetarian for years no doubt added to that). I took the leap and had my FIL's version and I was shocked at how good it was. But it's like a dirty little secret for me now as my animal-loving sister would be horrified as it fits into the cute cuddly abused animal category for her. I'd never hear the end of her soap-boxing lectures.
PS: I just may bite the bullet and confess online in a day or so as FIL has bought some for one of the meals this weekend. It's too good not to talk about just because one person has a bee in her bum about it.
veal! intimidating....
one day, perhaps.
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