Behind the Dish: Roasted Veal Chops and Sweetbreads with Lemon and Rosemary

What goes into Roasted Veal Chops and Sweetbreads with Lemon and Rosemary? Well, obviously, veal chops, lemon and rosemary. Veal “sweetbreads” are the thymus gland of the animal, and have a mild flavor and creamy texture; they’re often considered the best of all sweetbreads.

Julia Child acquired this recipe from Daniel Boulud, whose restaurant Daniel is one of the hottest eating spots in Manhattan. You can find a two-part video of its preparation linked here.

It starts with roasting the veal chops in a pan with vegetables. The ones we’re using are carrots, celery, turnips, and fingerling and redskin potatoes. The original recipe also calls for fennel; we’re using fennel seed. The sweetbreads are pierced with a sprig of fresh rosemary from our rooftop, fried in hot oil to crisp them, and seasoned with salt, pepper and lemon juice.

The chops are then roasted with slices of, and juice from, lemons (we’re using Meyer lemons — for their fragrance and sweetness), white wine (we’re using dry vermouth), more fresh rosemary and chopped parsley. Each meal will feature a chop topped with a sweetbread, surrounded by the vegetables and drizzled with vermouth-enhanced veal jus.

This is going to be a fine dish indeed. We hope you’ll join us.

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Behind the Dish: Braised Lamb Shanks with Baby Fall Vegetables

The Tenant is still taking care of you while the Levines are away…this time with a preview of a Julia Project dish that’s pretty basic.

Braised Lamb Shanks with Baby Fall Vegetables is a variation on a Julia recipe from Mastering the Art of French Cooking Volume 1 called Navarin Printannier, or Lamb Stew with Spring Vegetables. The differences between Julia’s version and the Bistro’s version will be these: first, they’re doing it with lamb shanks rather than chunks of lamb stew meat; and second, given that it’s September, they’re using (duh) baby fall vegetables rather than spring veggies. According to Chef Todd, the costars of this dish, which will braise along with the lamb shanks in their tomato/garlic/onion/herb sauce based on beef stock, will be carrots, parsley root, parsnips, turnips, fingerling potatoes and Peruvian (blue) potatoes, as well as peas and green beans.

Sounds like a hearty fall dish to me. I’ll let you know how it tastes tonight, but why take my word for it…come on in and get firsthand experience!