Sunday, July 15, 2007
The dreaded veal
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.