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Julia Child brought in one of the cooking shows yesterday (actually its archival material, since Child died in 2004) where she brought in French Chef Daniel Boulud for her Master Chefs series. Boulud has various restaurants, cafes, bistros, bars and epiceries in New York City. He has a restaurant in the trendy Yorkville of Toronto.
Child asked him to make his veal chops,and what a process! Here is the video.
I personally find veal to be a little bland, and it has an after taste I can recognize immediately (and do not like), whether barbecued, minced in spaghetti sauce, or grilled as chops.
I prefer the robust tastes of pork and beef, and can make my own version of pork chops.
Here are the ingredients and cooking instructions:
Pork Chops
(Serves 3)
3 medium sized pork chop
5 or six shallots
2 tablespoons oil
2 tablespoons Worcester sauce
1 tablesoon flour
Juice from three oranges
4-5 teaspoons plain Dijon mustard
1/4 cup water
Salt and Pepper to taste
Coat the pork chops on both sides with the Dijon mustard
Cook the chops on the stove, with the lid on and low heat until done
Put the heat up, and sear the chops on both sides for about a minute each
Remove the chops from the skillet
Cook the shallots, minced, in the pork fat in the same pan as the chops. Add oil if necessary. Scrape the pan to get all the flavors
Divide the mixture in half
Leave one portion in the pan, add the orange juice and Worcester sauce, and reduce it to a syrupy consistency
Put the other mixture in another pan, stir in about 1/4 cup water, and warm it up
Add the browned flour to thicken up the mixture to make a gravy
Add salt and pepper to taste
Smear the syrupy mixture over the chops
Pour some of the gravy over the chops
Serve the rest of the gravy in a separate gravy boat
As the photo shows, you can also add some parsley to the mixture for additional taste
Serve the chops with sauted green beans
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I looked up Daniel Boulud's restaurants and found that I have actually passed one by while in New York. In fact it is right beside a small and pleasant diner (which I mentioned here) called The Red Flame, on 67 West 44th Street. Daniel Boulud's Bistro Moderne is just up the road on 55 West 44th Street, and in a lovely building. I had wondered why I couldn't just go in and order a soup, or something "inexpensive." Well, from the menu, I think I could have managed that. Their cheapest item is the Soupe du Jour for $12.
Boulud's bistro is in the former City Club building, which, "In 1904...was a non-partisal political club for Democrats and Republicans to meet up and chat among layers of cigar smoke." The Harvard Club and the Algonquin Hotel, which I have also walked by and where the legendary Algonquin Round Table that met, are also on the street.
I couldn't find the architect for the City Club building. The best that I can find online is this site, which points to Lord and Hewlett as the architects of the City Club building, and this site which lists them as the designers of the building's dedication in 1904. And here [pdf file] is a site on James Monroe Hewlett as "architect, muralist, designer,"
written by his granddaughter Anglesea Parkhurst Newman in 2009.
The designers of the building for the Algonquin Hotel are Starrett & van Vleck, who who designed many of New York's department stores, including: Lord & Taylor, Bloomingdales, Saks Fifth Avenue, Abraham & Straus, and Alexander's.
The Harvard Club's original wing
...built in 1894, was designed in red brick neo-Georgian style by Charles Follen McKim of McKim, Mead & White.[Source: WikipediaMcKim also built the Morgan Library, in mid-town Manhattan. Here's a (pictorial) list of buildings by McKim, with his partners Mead and White, which includes the beautiful Plaza Hotel by Central Park and the Metropolitan Museum of Art.
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