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Côte de Veau, Sauce au Poivre PDF Print E-mail

Sautéed Center-cut Veal Chop with a Green Peppercorn Sauce

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by Chef Shaya Klechevsky, At Your Palate

This KOSHER VEAL RECIPE was CONVERTED from the NON-KOSHER Côte de Porc, Sauce au Poivre Vert , Sautéed Center-cut Pork Chop with a Green Peppercorn Sauce. This is a familiar dish on a variation of Steak au Poivre.

However, it poses several issues regarding the dietary restrictions of kashruth, i.e., pork – meat from a non-kosher animal (pig) and the addition of dairy products in conjunction with meat, i.e., butter and heavy cream.

The FIRST STEP IN CONVERTING THIS DISH is to find a suitable substitute for the pork chop. The closest meat alternative that would hold to the integrity of the dish is a veal chop. What remains now is to substitute all the dairy ingredients for non-dairy equivalents.

Ingredients:

4 center-cut veal chops, bone-in (optionally, you may truss the meat of the chops to get more even cooking)
Vegetable oil (any neutral oil may be used such as Safflower or Grapeseed oil)
Earth Balance (vegan, non-dairy, butter alternative)

For the Sauce:
2-ounces kosher cognac or brandy
1 tablespoons Earth Balance pareve butter alternative
2 shallots, finely diced
2 tablespoons green peppercorns (packed in brine)
2 cups chicken stock
1 cup soy heavy cream made by blending 1/2 block extra firm tofu with 1/2 cup soy milk until thick, smooth and completely emulsified

Directions:

Preheat oven to 400°F.

Season veal chops and sauté them in a combination of oil and pareve Earth Balance butter alternative in a wide shallow pan (preferably with curved walls, not straight-edged) until browned on one side.

Flip the chop and pour off excess fat from the pan.

Return the chop to the heat and flame with brandy. After flames subside, transfer chops to a shallow roasting pan or lined cookie sheet and place in oven for 5-8 minutes, or until they are cooked through.

Melt the pareve Earth Balance butter alternative in the pan and soften the shallots with the peppercorns, making sure not to brown the shallots.

Add the chicken stock and the soy cream and reduce until nappant (a French term indicating the thickness of a sauce, this is reached when the sauce coats the back of a spoon and when a finger is run across it, a channel is formed but the rest of the sauce remains on the spoon). Adjust seasoning if necessary.

Remove chops from the oven. Add any juices to the sauce, whisking thoroughly. Place chop on hot plate and drizzle with the sauce.

Notes:

Yield: 4 servings

*Note: Chef Shaya has graciously modified the recipe for the home cook.


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