The Great Veal Debate

The great veal debate rages on.  There are those who simply cannot and will not eat veal and there are those who think veal is one of the tastiest meats around.  While growing up in Montana, I could not understand this debate.

My origins are simple – small town, rural Montana.  I was the one and only child born in that town during my birth year, and when my mother went into labor our doctor was on an extended hunting trip.  With no acceptable alternative available, my mother and I conspired to wait for the doctor’s return.  After four days of protracted labor, I emerged into the doctor’s waiting hands.  Not only was his hunting successful, so was my birth.

A year later my parents moved closer to the Big City, Billings, and nearer my grandfather’s cattle ranch.  I have vivid memories of branding season, going to the cattle auction, and the somewhat brutal butchering season.  In our house, it was butchering season throughout the year as my family were avid hunters in addition to cattle ranchers.  Let’s face facts:  Bambi or Thumper hung in our garage every one of the 13 years that I lived in Montana, and baby cows and their parents were frequently on the plate for dinner.  Eating phobias or stances on animal rights were not exactly dinner conversation, and in reality not something that was even discussed.

My Big City born and raised Sous Chef is more of a gourmand than advocate for PETA, so we are compatible when it comes to beef, wild game, and the like.  But whereas my favorite cut of meat may be a dry-aged ribeye, Sous Chef’s favorite is definitely the veal rib chop.  He is particular about his veal chops (and all other animal protein sources) and frequently opines that good meat needs nothing more than salt and pepper.  So after reading this week’s French Fridays with Dorie recipe, I was a little hesitant to proffer a veal chop that had been marinated with rosemary, thyme, and olive oil and was topped with a Rosemary-Thyme Butter.

We’ve been debating what to say about Dorie’s version of a veal chop and how it differs from our normal preparation.  Here is what it boils down to for me:

1)      This is an incredibly time-friendly recipe and would be suitable for weeknight or weekend.

2)      The dab of rosemary-thyme butter adds an unexpectedly flavorful element to the taste of the veal chop.

3)      Dorie prefers 1-inch veal chops, which is why her veal chops cook so quickly.  Sous Chef and I prefer a thicker chop (about 1½ inches), and thicker does require a little more than 2 minutes a side if you share this preference.  We found that about 4 minutes per side rendered a perfectly cooked, medium-rare veal chop.

4)      Rosemary can be a very strong and overwhelming herb, but it did work well with the veal chop.  Our preference is still for our standard preparation of veal chops (olive oil, salt and pepper), but this was a surprisingly good alternative.

5)      High-end steakhouses frequently finish their meats with a dollop of butter before serving which gives the meat extra rich flavor and moistness.  So it makes sense to occasionally do this at home when you are feeling indulgent or just craving butter.

Will we make this again?  You bet.  It is great to find recipes that give your normal fare a little freshening without being labor intensive.  This definitely fits the bill for an easy and elegant weeknight indulgence or weekend entertaining.

To read what the other Doristas did this week, or to join in the fun, visit French Friday’s with Dorie.