Veal Chop with Roasted Tomato Demi-glace and Spaetzle
Makes 1 serving Ingredients: 1 12 oz. veal rib chop 1 Creole tomato, quartered; or 1 Roma tomato, halved 1 pinch each chopped tarragon, thyme, rosemary, sage and parsley 1 small shallot, minced 2 oz. white wine Light olive oil 2 tbsp. demi-glace sauce Salt and pepper to taste Method:
Halve or quarter the tomatoes and toss in light olive oil and salt and pepper. Place tomatoes skin side down on sheet pan and bake in a 300ºF oven until the tomatoes have lost most of their moisture. Remove skins and set aside.
Season and grill the veal chop to preferred doneness, medium recommended.
In a saucepan, reduce white wine by half, add the demi-glace, herbs, shallot and tomatoes. Continue to reduce until the sauce coats a spoon but is not syrupy. Season and serve over veal chop.
Spaetzle
Makes 4 servings Ingredients:
3 eggs
½ cup milk
1 ½ cups flour
1 tsp. fine herbs
Salt to taste
Pinch of white pepper
½ tsp. nutmeg
Method: Beat eggs, then stir in milk, flour and other ingredients. Beat thoroughly and allow to rest for 30 minutes before forcing batter through a spaetzle maker (or a colander with large holes) into boiling salted water for 3 or 4 minutes. Drain the noodles and brown in 2 tbsp of butter before serving.