Cooking for Two - Bruce Weinstein [65]
1 small shallot, minced
1 small garlic clove, minced
1 teaspoon chopped fresh rosemary, or ½ teaspoon chopped dried rosemary
2 tablespoons brandy
1 teaspoon unsalted butter, at room temperature, optional
1. Position the rack in the middle of the oven and preheat the oven to 450°F. Massage the olive oil into the rib roast, then rub the salt and pepper into it.
2. Heat a large ovenproof skillet, preferably cast-iron, over high heat for about 4 minutes, or until smoking. Add the roast on its side and sear it for 2 minutes, turning once. Sear it on the top and bottom as well, about 30 seconds for each. Then place the skillet in the oven. Roast for about 16 minutes for rare, or 18 minutes for medium-rare, or until an instant-read thermometer inserted in the thickest part of the roast registers between 115°F and 120°F for rare or 125°F for medium-rare. Add about 3 additional minutes for medium (and an internal temperature of 130°F), or about 7 additional minutes for medium-well (140°F). Carefully remove the skillet from the oven—it is very hot—then transfer the roast to a carving board and tent it with foil. The internal temperature of the roast will rise five to ten degrees as it rests.
3. Pour any excess fat from the skillet, then set it back over medium heat. Add the shallot, garlic, and rosemary; cook for 1 minute, or until fragrant, stirring frequently. Stir in the brandy. If the brandy ignites, cover the skillet and remove it from the heat for at least 30 seconds, or until the fire is out. Cook for 1 minute, or until the liquid in the pan is reduced by half and thickened. Swirl in the butter, if using, stirring until melted.
4. To serve, carve the meat away from the bone by running a chef’s knife along the inside curve of the bone. Lay this “eye” of the meat on the carving board and slice it in half in the middle, as you would if you were slicing the layer of a cake open in the middle to frost it. Place one slice on each of two plates, then top with the shallot-rosemary sauce to serve. The bone is also quite delicious. Flip a coin to determine who gets it. Or devise your own reward system.
SAUTÉED VEAL CUTLETS with BUTTERY CARAWAY NOODLES makes 2 hearty servings
Veal cutlets make a quick dinner—as here, with a classic German preparation. You can also use this technique with thin pork cutlets, or with boneless, skinless chicken breasts, pounded thin. Follow this creamy entrée with a simple dessert such as strawberries, macerated in sugar, spiced with a little ground black pepper and a splash of aged balsamic vinegar.
Two 6-ounce veal cutlets
½ cup all-purpose flour
1 teaspoon mild paprika
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 large egg, at room temperature
1 tablespoon milk (regular, low-fat, or nonfat)
½ cup plain dried bread crumbs
5 tablespoons unsalted butter
1 ½ teaspoons caraway seeds
6 ounces dried wide egg noodles, cooked according to the package instructions
1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
1. Lay a sheet of plastic wrap on your work surface, place the cutlets on top of it, then cover with a second sheet of plastic wrap. Pound them to ¼-inch thickness with the smooth side of a meat mallet or the bottom of a heavy saucepan. Peel away both sheets of plastic wrap, slice each of the cutlets in half, and set the cutlets aside.
2. Mix the flour, paprika, salt, and pepper together on a large dinner plate. Lightly beat the egg with the milk in a wide, shallow bowl; set aside. Spread the bread crumbs onto a second large dinner plate.
3. Melt 3 tablespoons of the butter in a medium skillet set over medium-high heat. Working quickly, dredge the veal cutlets first in the flour mixture, shaking off any excess but making sure each is well coated. Dip them in the beaten egg mixture, then into the bread crumbs, coating both sides. Transfer the prepared cutlets to the skillet and fry for 4 minutes, or until golden brown on both sides, turning once. Transfer the cutlets to two dinner plates; tent with foil to keep warm.